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Detroit Style Pizza is what a Trueborn warrior craves

     

If you have not tried it, you do not know what you are missing.

By Jaded Falconer, Published here first, July 12, 2024


A Taste of the Past


Clan Jade Falcon Military Outpost

Newton City, Butler

Jade Falcon Invasion Corridor

16 February 3057, 1001 hours


     On the warm coasts of Butler, within the Clan Jade Falcon invasion corridor, in what was once the Lyran Commonwealth's sector of space, MechWarrior Sebastian found himself in an unusual state of boredom. The backwater garrison world was quiet, and there were no pressing matters to engage in. To pass the time, Sebastian delved into the archives of the Inner Sphere, curious about his lineage. His gene-father's bloodname was one of honor, and he yearned to uncover the stories of his ancestors.


     One afternoon, while scrolling through old records, Sebastian stumbled upon an article about a distant relative. This ancestor had a fascinating story. Around the year 2740, this forebear had worked as an engineer at General Motors on New Valencia, a planet in Federated Suns space. The relative was not just an engineer but also had a peculiar obsession—Detroit Style Pizza.


     Sebastian's curiosity was piqued—Detroit Style Pizza?—He had never heard of such a dish. The article detailed how his ancestor had painstakingly sourced and recreated the recipe, which originally came from Terra no less. The article detailed sourcing the ingredients, the special pan to achieve the perfect crust, and the steps to make the pizza. Inspired, Sebastian decided to embark on a culinary quest of his own.


     The first challenge was getting the pan. Sebastian had a good rapport with the technicians of his clan. He approached them with his unusual request: a 10 by 14 inch steel pan. The technicians, amused by the novelty, agreed to help. They crafted a sturdy pan out of steel after Sebastian explained to them what an inch was, and Sebastian joked about making one out of ferro-aluminum in the future, drawing laughs from his comrades.


     With the pan secured, Sebastian's next task was procuring the rare ingredients. He approached a merchant known for handling rare foodstuffs and inquired about both pepperoni and the elusive brick cheese. The merchant hesitated at first but agreed to provide the pepperoni. However, he drew the line at the brick cheese, refusing to part with such a rare commodity.


     Determined, Sebastian challenged the merchant to a ritualistic Trial of Possession, to death no less, to secure the cheese. The merchant, realizing the gravity of the challenge, was initially still defiant. But as his peers began to plead with him, begging him not to be so crazy as to defy a warrior, he relented. Reluctantly, the merchant agreed to part with the brick cheese, valuing his life over the rare ingredient. Sebastian laughed that the merchant fell for such a ruse, but previous experiences had taught non-warrior caste members of the clan to always take the words of a warrior with seriousness.


     Armed with his pan, pepperoni, and cheese, Sebastian set to work. The remaining necessary equipment was readily available in the mess hall, and the tomatoes and flour were not hard to get. He followed the ancient recipe meticulously. The aroma of the baking pizza soon filled the mess hall, drawing curious glances from passing technicians and warriors alike. When the pizza was finally ready, its golden crust and bubbling cheese were a sight to behold.


     As Sebastian took his first bite, he was transported. The flavors were unlike anything he had ever experienced. The dough was so airy and light. As he bit down, the piece went from a fluffy top to a chewy middle, and a crisp bottom which made a satisfying crunch sound. Each bite offered a harmonious blend of textures and flavors, with the cheese providing a creamy, slightly salty contrast to the sweet tomato sauce and the rich, buttery dough. The pepperoni added a spicy, meaty kick that paired perfectly with the sweetness of the sauce and the richness of the cheese. The flavors were unlike anything he had ever experienced. He shared the pizza with his comrades, and it quickly became a beloved treat. In the quiet times, they would gather to enjoy Sebastian's Detroit Style Pizza, a reminder of the simple pleasures that connected them across time and space.


     Sebastian's culinary adventure brought a piece of the past to life on Butler, bridging centuries and light-years, and adding a new, flavorful chapter to the proud legacy of his gene-father's bloodname.



* * *


In Pursuit of the Perfect Pizza


New Valencia, Federated Suns

17 June 2740


     Carlos Binetti sat at his desk, fingers hovering over the keyboard. He took a deep breath and began typing, eager to share his Detroit Style Pizza recipe with the world. His blog had always been a place for exploration and connection, and today, he wanted to delve into his obsession with Detroit Style Pizza.


     “Let’s just get to it,” he typed. “Unlike other recipe sites, I am not going to go in depth into stories of my childhood on New Valencia and other irrelevant facts about me. What I am going to say is this: I am obsessed with Detroit Style Pizza.”


     He paused, thinking about the countless hours he had spent perfecting his recipe. Over the years, he had immersed himself in researching ancient pizzerias, particularly Buddy's Pizza. This was a renowned chain of pizzerias around the city of Detroit on ancient Terra, in the North American continent. He had experimented with different ingredient ratios, brands, methods, temperatures, and baking times, all with the intent of trying to get as close as possible to what might have been the flavor that Buddy's Pizza made. Of course, he would never know for sure as he could not travel back in time and go there, but his friends and family told him it was delicious, and he was happy enough with that.


     “What I am going to teach you to make is Detroit Style Pizza, according to my current method,” he continued. “This pizza has a turnaround time of about three to four hours. I have fermented dough for 48 hours, I have fermented it for 72 hours, and I have used fancier ingredients and methods, degassing it every 24 hours, and performing other tricks. It’s always been good, but I feel that being fancy and doing extra work and extra steps is not really worth it.”


     He remembered the many nights spent tweaking his methods, trying to simplify the process without sacrificing flavor. “That is why I am going to show you my minimalist quick turnaround method. Why? Well, if I imagine how a pizzeria operates, I am sure they try to make the best product they can with the least ingredients and with the greatest convenience. Because of that, I have moved beyond more complex steps and ingredients to simplify everything as much as possible while still delivering a great product.” From what I've read, Buddy's is the original. Their dough, though thick, is also very light, unlike most of the other places that made Detroit Style Pizza. Let's face it, they were only attempted copies of the original, Buddy's.


     Carlos smiled, knowing that this approach would resonate with many of his readers who sought simplicity in their busy lives. “I will show you what equipment I use, what ingredients I use, and what methods I use. I will also show you optional steps. These will clearly be labeled optional, and you can skip them and still have excellent results.”


     He read through his work, satisfied with the balance of personal insight and practical advice. His fingers hovered over the keyboard once more before he hit publish, eager to see how his followers would react to this new post. Sharing his passion for Detroit Style Pizza wasn’t just about the food—it was about connecting with others through a shared love of culinary exploration.

* * *



What to expect:

Pizza 101 Pizza 102 Pizza 103
Pizza 104 Pizza 105 Pizza 106
Pizza 107 Pizza 108 Pizza 109
Pizza 110 Pizza 111 Pizza 112
Pizza 113 Pizza 114 Pizza 115
Pizza 116 Pizza 117 Pizza 118

Can you smell it through your monitor?




Essentials for Making Detroit Style Pizza:


Equipment needed / suggested:

Ingredients: This is just a list of the basics of what you will need, the actual recipe go over quantities and steps.


Recipe:

Measurements
Dough
Item Percent (%) Weight (g) Weight (lb) Volume
Flour (all purpose) 100% 275 g 9.7 oz 2 cup + 3 TBSP
Water 75% 207 g 7.3 oz 3/4 cup + 1 1/2 TBSP + 1 TSP
Salt 1.5% 4.1 g 0.14 oz 3/4 TSP
IDY 0.55% 1.5 g 0.05 oz 1/2 TSP
Lube (for pan)
Butter 50% 14 g 0.5 oz 1 TBSP
Extra Virgin Olive Oil 50% 14 g 0.5 oz 1 TBSP
Cheese
Wisconsin Brick Cheese 100% 425 g 15 oz 3 3/4 cup
Sauce
Crushed Tomatoes 95% 794 g 28 oz 1 Can
Tomato paste 2% 15 g 0.53 oz 1 TBSP
Dried Oregano 0.25% 1.8 g 0.06 oz 1 TSP
Sugar 0.5% 4 g 0.14 oz 1 TSP
Salt 0.35% 3 g 0.11 oz 1/2 TSP
Toppings
Pepperoni 100% 40 g 1.4 oz 1/3 Cup

Notes About the Sauce:


Optional Ingredient:


Step: Dough

Pictures Steps

1. Equip the Mixer: Attach the "C" or Spiral dough hook to your mixer.

2. Add Flour: Place 275 grams of flour into the mixer's bowl.

3. Prepare Water and Salt: In a separate bowl, combine 207 grams of cold water and 4.1 grams of salt until it dissolves..

4. Mix Ingredients: Pour the water and salt mixture into the flour in the mixer's bowl. Begin mixing on the lowest speed for 2 minutes.

5. Add Yeast: Stop the mixer and sprinkle 1.5 grams of Instant Dry Yeast (IDY) into the mixture. Continue kneading on low speed for 5 to 7 minutes.

6. Rest the Dough: Let the dough rest for 60 minutes with a cloth over the bowl (not touching the dough). You can transfer the dough to a separate container if you want to free up the mixer's bowl..

Step: Pan Preparation

Pictures Steps

1. Grease the Pan: Melt 1 ounce of butter in the microwave and add it to the 10 x 14 pan. Then add 1 ounce of extra virgin olive oil. Use a pastry brush or your fingers to spread it evenly.

2. Transfer the Dough: After the 60 minutes of rest, transfer the dough to the pan using a combination of a plastic scraper and gravity.

3. Spread the Dough: Wet your fingers with water or oil and gently press on the dough with your fingertips to spread it around the entire pan.

4. Initial Rest: If the dough retracts and doesn't stay in the corners, don't worry; this is normal. Cover the pan and let it rest for 30 minutes.

5. Final Spread: After 30 minutes, wet your fingers again and try to spread the dough so it reaches the corners.

6. Final Rest: Cover the pan and let the dough rest for 60 minutes.

Step: Oven Preparation

Pictures Steps

1. Preheat the Oven: Adjust your oven rack to the lowest position. If your oven has convection heating, select it. Preheat to 475ºF. This will be the baking temperature.

2. You can begin making the toppings and sauce.

Step: Toppings

Pictures Steps

1. Prepare the Cheese: Shred 15 ounces of cheese using a grater. If you don't have a grater, cube the cheese; the smaller the cubes, the better it will melt and cover the pizza.

2. Prepare the toppings: If using pepperoni, have it ready. For additional toppings, prepare them during this step.

Step: Dressing the Pizza

Pictures Steps

There are a couple of ways to do it, I will go over three.

A.) Traditional Detroit Style: Lay down the pepperoni over the dough. Add the cheese over the pepperoni, from edge to edge. The sauce is added after baking.

B.) Detroit Style + Toppings: Follow the same steps as traditional Detroit Style, but add additional toppings over the cheese. The sauce is added after baking.

C.) Traditional method: Add the sauce over the dough, then the cheese, and finally your toppings.


In this example, I did a traditional Detroit Style but with many toppings. Next time I make a traditional Detroit Style Pizza, I will take more pictures and reupload.

1. Dough.

2. All toppings added.

3. Cheese added. I stacked the perimeter first, and then filled in the center. (Note: some was cubed, some was shredded).

Step: Making the Pizza Sauce

Pictures Steps

1. Heat the olive oil in a saucepan over medium heat.

2. Combine all the ingredients and mix well (if you have a blender, do it in the blender).

3. Reduce the heat to low and let the sauce simmer for 15 to 20 minutes.

While this is being done, you will be baking the pizza and bake it.

Step: Baking, Removal, Adding Sauce, Cutting, and Serving

Pictures Steps

1. Place in Oven: Once the oven has preheated and heat-soaked for 10 minutes, place the pizza on the lowest rack.

2. Bake Time: Bake for approximately 15 minutes. This may vary by a minute depending on your oven. Fine-tune the baking time in future attempts.

3. Remove from Oven: Remove the pizza from the oven. Loosen the sides with a metal dough scraper/cutter to free the caramelized cheese edges.

4. Transfer to Cooling Rack: Tilt the pan to lower one short end and use the metal dough cutter/scraper to lift and wobble the pizza onto a cooling rack.

5. Add Sauce: Once on the cooling rack, use a ladle to add the sauce. Traditionally, make three racing stripes across the length of the pizza. Alternatively, add chunks of sauce randomly or spread it to cover the entire pizza for a Detroit "Red Top."

6. Cool and Cut: Let the pizza cool slightly before cutting. You can transfer it to a wood cutting board for easier cutting, then back to the cooling rack.

Note: You could first transfer it to a wood cutting board, cut it, and then to the cooling rack. The reason for this would be if you have difficulties cutting it on the cooling rack.

7. Finishing Touch: Optionally, sprinkle a bit of pecorino romano cheese on top.

Conserving the Dough or Sauce for Future Use:

Lessons Learned:

Shopping Choices and Their Cost:

Equipment and Tools:

This is the equipment and tools I have and use. You do not need these same ones, but maybe find them online and consider them or similar products as you see fit.

Pizza Combinations Tried and Loved, Suggestions, and Ideas:

Measurements
Item Percent (%) Weight (g) Weight (lb) Volume
Cheese substitute 1 - easy to find, a good blend that is not overpowering.
Sharp White Cheddar 50% 212.5 g 7.5 oz ~ 1 3/4 cup + 2 TBSP
Mozarella 50% 212.5 g 7.5 oz ~ 1 3/4 cup + 2 TBSP
Cheese substitute 2 - also easy to find, good blend of flavors.
Mild White Cheddar 33% 142 g 5 oz 1 1/4 cup
Muenster 33% 142 g 5 oz 1 1/4 cup
Monterey Jack 33% 142 g 5 oz 1 1/4 cup
A fancier sauce
Tomatoes 93% 794 g 28 oz 1 Can
Tomato paste 1.8% 15 g 0.53 oz 1 TBSP
Garlic powder 0.7% 6 g 0.2 oz 1/4 TSP
Dried oregano 0.1% 0.9 g 0.03 oz 1/2 TSP
Dried basil 0.2% 1.8 g 0.06 oz 1 TSP
Sugar 0.5% 4 g 0.14 oz 1 TSP
Salt 0.35% 3 g 0.11 oz 1/2 TSP
Red pepper flakes 0.07% 0.6 g 0.02 oz 1/4 TSP
Olive Oil 3.4% 28 g 1 oz 2 TBSP
Whole Grain Wheat - substitute 5% to 10% of the all-purpose flour with whole grain wheat flour for a more rustic chew and slightly denser crumb.
Whole Grain Wheat 5% to 10% 13.75 to 27.5 g 0.5 to 1 oz 1 to 2 TBSP