Oh fuck that's shit

I always forget what this shit is and then I click the link EVERY TIME.

Yo, what the fuck?

I've definitely had worse

Truly a great example from which to explore the limits of tolerance - what they are and what they should be - and the depths to which humans can fall when all mechanisms of self-goverance fail.

TIL school lunch pizza was created in Altoona PA

NY is so elitist about pizza that it polarizes the conversation into "NY style vs the rest" which is just disingenuous. There are great regional pizza variations all over. Except Altoona.

Detroit pan pizza is the easiest type of pizza to make really well in a regular home oven, too. There are so many styles that rely on a oven thats way hotter than a home oven and/or confident ability to handle thin, high hydration dough.

It's as if a calzone wanted to be a classic mcdonalds apple pie.

I would not want to clean out any of my 5 pressure cookers/canners if there was a pizza in them.

It was Jet's franchising out of state IMO. Detroit style just wasn't even on the radar for most people before an accessible chain restaurant came to town.

I wanted to fact check before I posted and learned that Jet's has been in business since the late 70s, started franchising within michigan in 1990, and went to other states a decade later. The first restaurant where I'm from (Chicago) opened in 2012 and that tracks with when I remember the Detroit style zeitgeist starting

It's hard to tell from the pic but it looks spot on for Detroit style. 1.5" or thicker for the baked crust

Sounds solid. Probably just less dough next time.

Again would eat for sure and enjoy following your creations!

What size pan? I probably use like 300 grams of flour for enough dough to go in a 9"*13" pan for Detroit style.

I also hate to say it, but it's always better if you have the time to let the dough ferment overnight. I think there are some hacks like using some beer in place of water to get more fermented flavor, but I've never done that.

Haha! No, just a crappy frozen one we keep on hand for days when we need something easy for lunch. Probably means we need to buy some groceries.

I’ve been doing 1 cup water with maybe a bit more than 1/8th tsp yeast i think the recipe says 1/2 tsp sugar - I’ll let it sit with the yeast for 12 minutes then add 1.5 tsp salt and 2 cups flour and then kneading and adding a bit more flour until it’s not too sticky anymore… recipe says 3/4 cups water and 2 cups flour but it was always wayy too dry so i started using the whole 1 cup water and adjusting flour as needed. I’ll start the dough rising at about 10 am and let it rise until like 4-5pm and then par bake it for 10 minutes before I add toppings. It comes out pretty good but the crust is more crispy on the outside and the bottom isn’t thick enough. I never considered fisting that bitch halfway through the day