Najlepsza Pizza Na Świecie - Foxx vs Pizza Detroit

🔴🔪 Fill out this form and I'll let you know when my signature knife is available 👉 https://forms.gle/srtd4jQjfCHFxJrV9 Detroit pizza originated in Detroit, specifically at Buddy's restaurant in 1946, by its owner, Gus Guerra. The local car factory was the perfect place to borrow the square steel pans that were first used to bake this pizza. But we must remember that the rectangular or square pizza originated in Sicily and from there it came to the States. Nearly 80 years after its invention, the Detroit pizza is enjoying increasing popularity and winning awards. In today's episode, I prepare the Detroit Pizza, specifically the Detroit Red Top. Burger spatula: https://allegro.pl/oferta/szpatula-gr... Detroit Pizza Pan: https://allegro.pl/oferta/blacha-do-p... Single Izy Szafrańska, which I had the pleasure of creating with her (yes, the girl who brought me Brick Cheese from the USA :D):    • Izabela Szafrańska - Wstań      • Izabela Szafrańska - Cały świat   Production: Adi Foxx Instagram:   / foxx.gotuje   Tik Tok:   / foxx.gotuje   My second channel: Alkoholove101:   / alkoholove101   Sources: https://www.buddyspizza.com/history-o... https://en.wikipedia.org/wiki/Packard... Book: The Pizza Bible: https://allegro.pl/oferta/the-pizza-b... Dough Recipe: 4.5g dry yeast 70g lukewarm water 453g 00 flour (I recommend Caputo Americana) 9g barley malt (especially useful if your oven doesn't reach 250-260 degrees Celsius) 225g ice water 9g salt 5g olive oil The dough weighs approximately 750-760g. Additional ingredients: 300g Brick Cheese (or a block of Mozzarella mixed 50/50 with Provolone) 300g White Cheddar Some pepperoni 30g Perocino Romano 5g Oregano 1 can Mutti Polpa or other similar tomatoes 2 tablespoons tomato paste Salt, olive oil, and oregano for seasoning Mix the dry yeast with lukewarm water and wait for it to foam (it should start to foam; if not, change the yeast batch and repeat). Into a mixing bowl, add the flour, then the ice-cold water and the yeast water. Then add the barley malt, salt, and olive oil. Mix for a few minutes, then form a ball and let it rest, covered, for 1 hour. Uncover, gently punch out the air with your wet hand, cover with plastic wrap, and refrigerate for 24 hours. After 24 hours, place the mixer bowl on low speed for 30 seconds to knock out the air (or do this by hand). Form the ball again and leave it covered for another 24 hours (I recommend a container like the Basicline Napoletana, for easier removal). Remove the dough from the refrigerator about 1 hour before baking (the target temperature should be around 10-12 degrees Celsius). Grease the baking sheet/pan with butter and olive oil. Transfer the dough to the pan and gently shape it. It doesn't have to touch the corners; if it doesn't, it will continue to rise. Leave it covered for 30 minutes in a warm place (e.g., in an oven with the light on). After this time, gently knock out the air and try to stretch the dough into the corners – but don't use too much force, as the dough may not rise. Leave the dough for another 1-1.5 hours. Now, preheat the oven to 260°C (convection oven). If you have a pizza stone or pizza stone, place it on the second rack from the top, and place an inverted baking sheet on the lowest, bottom rack (this will serve as an additional stone). Remember that the stone/steel takes up to 60 minutes to heat up. Bake the dough for 6 minutes on the top rack. Remove the pizza and sprinkle with Brick Cheese, spreading it evenly. Then sprinkle with Cheddar cheese, starting by covering the sides of the baking sheet – this will create a crown after baking. Return the pan to the top rack for another 7 minutes. Remove the pan, rotate it 180°C (350°F), add the pepperoni, and bake for another 8-9 minutes on the bottom rack. After this time, remove the pizza from the pan using a spatula, gently remove it from the pan, and place it on a cutting board. Cut into squares. Heat the sauce (canned tomatoes, tomato paste, olive oil, salt, oregano) and spread it on the pizza. Sprinkle with Pecorino Romano and oregano. List: 0:00 - 0:28 - Intro 0:29 - 1:10 - Introduction 1:11 - 1:41 - History of Detroit Pizza 1:42 - 2:55 - Detroit Form 2:56 - 6:45 - Brick Cheese 6:46 - 8:27 - Other Ingredients 8:28 - 13:49 - Recipe 13:50 - 14:52 - Try it #foxxcooks #pizza #detroit