Comments on: Detroit Style Pizza

By: admin

admin — Fri, 27 Feb 2026 12:34:45 +0000

In reply to Shelley Peterson.

You can take it out after 4-6 hours, but it won't be as bubbly in the end.

By: Shelley Peterson

Shelley Peterson — Wed, 25 Feb 2026 22:59:45 +0000

In reply to admin.

Does the dough need to rise overnight or can it rise for 4-6 hours before making the pizza?

By: admin

admin — Thu, 19 Jun 2025 12:36:22 +0000

In reply to Tina.

The recipe was developed specifically for the Caputo flour (I got it at Nardini Specialties), so it's not going to work for all-purpose flour... or any other kind of flour, really. It takes a fair amount more water than regular flour does.

My crust was a bit less crisp, but that's more a function of not having as hot of an oven, than not having the pans they do (which is also a factor).

By: Tina

Tina — Mon, 16 Jun 2025 09:57:08 +0000

I've eaten at Mai Pai. Excellent. Several questions. Do you think your recipe would work if I swapped out the gf flour and substituted all-purpose or bread flour? If so, which would be better. Did you find your crust any less crisp due to not using an actual black metal Detroit style pan? Was skipping the brick cheese noticeable in taste comparison. Where in Hamilton are you getting the Caputo gf flour from. Thanks.

By: admin

admin — Wed, 05 Mar 2025 14:40:14 +0000

Seriously the best gluten free pizza dough I've ever developed. Hope you love it too!