I lived in Detroit for years when I was a reporter for The Detroit News. But being a native New Yorker, I never appreciated the pizza, even though my Michigander husband tried to open my eyes. Of course, I now see what I was missing.
They are the best! The funny thing is that I think I've posted 3 recipes here calling for the peppers but I only discovered them while in CA for the Pizza Night photoshoot — I don't mention them once in the book. They are my favorite pickled pepper. Alas.
I made my first DSP on Friday using this recipe! Fun and delicious! I made two pizzas by simply doubling the ingredients and then splitting the dough into two balls before transferring to the fridge. Do you have a better method for making enough dough for multiple pizzas? Thank you!
Great to hear Erik! Nope, I don't have a better method for making enough dough for multiple pizzas — I just scale up depending on how many pizzas I want to make. I always use a scale when measuring, and I don't always scale up the yeast. For instance, if you double the recipe, you can get away with using the same amount of yeast. Let me know if you have any other questions.
I would let it cool completely and either freeze it or store it at room temperature for up to 3 days — I use the jumbo (2-gallon) size ziplock bags for storing.
We made this this weekend and it was fantastic! My husband is our yeasted dough maker in the house, and he appreciate how well written the recipe was. Total win!
What was so interesting to me is that Sicilian style, which is so similar in spirit, was so easy to "get right". There's something about the amount of dough given the size of the pan for DSP that makes it more tricky.
Exactly! Sicilian style is what my grandma made in an enormous metal sheet pan literally the size of her oven. Figuring out that dough was easy and worked pretty much the first time. Must be the pan like you said...because at first I thought it was the hydration, but then I realized that my Neapolitan dough is a high hydration dough too and that isn't difficult to work with but I'm just laying it on a steel/stone. I also had to make adjustments for the bigger pan. I might get the smaller one to see if that is any different.
I made this last night with different toppings. It was outstanding. I should have parbaked my crust a bit longer because the added moisture from the veggies I used made it a bit soggy. BUT the frico was FIRE🔥
Yay! So great to hear this. I feel like DSP is such a personal journey... you have to figure out the timing based on your oven, pan, etc. But once you find it, it's second nature. Thanks for writing!
Your video was outstanding. It makes this recipe feel so accessible (as always) Were you using the 8x10 Lloyd pan or the larger 10x14? Thanks for your efforts!
This post says to use pre-grated cheese, because of the added starches, for the frico, but you show a block of Calabro mozzarella. I’d rather not use pre-grated cheese because of the additives, is there a way to add those starches in? Is it something like a little cornstarch?
Hi! So, I use pre-grated cheese for the frico, but I grate the Calabro (6 ounces of it) for the center of the pizza.
There is probably a way to DIY the grated cheese by adding starch, though i've never tried so I can't advise on how to do that. You also can simply grate cheddar and mozzarella by hand and use those for the frico crust — it won't be lacy and dramatic, but it will still be tasty (likely tastier) and frico-ish and honestly probably more similar to true DSP.
Hi Ali, Thanks for sharing, really appreciate it. I'm assuming that the pan is 10 x 14. Will there be a recipe in your book for a 8 x 10 pan? Thank you, Tom
this looks incredible . . . also, pickled hot peppers for the win
Right?! ON EVERYTHING.
I lived in Detroit for years when I was a reporter for The Detroit News. But being a native New Yorker, I never appreciated the pizza, even though my Michigander husband tried to open my eyes. Of course, I now see what I was missing.
I feel kind of late to the DSP train as well... there's still time, Domenica!
I’m on it, my friend. Thanks for the recipe 🌟
What pan(s) do you recommend as an alternative to the DSP pan you used? I have so many baking pans and I’m not ready to add another to my collection.
A metal pan is preferable to a glass pan, but any 9x13-inch pan or pan roughly that size will work :)
Some of my pans list the temperature limit at 450 degrees. Would a cast iron 9 x 13 pan work? Did you use a Lloyd pan?
Yes, a cast iron 9x13-inch pan will be great. And yes, I use a Lloyd pan for this recipe. Love it.
Great, I’ve got plenty of metal 9x13” pans!
Video and captions worked fine, Ali. My mouth is watering.
Great, thanks!
I just filled my deli container with a new bag of SAF-Instant, perfect timing! Now I just need to get those peppers…
They are the best! The funny thing is that I think I've posted 3 recipes here calling for the peppers but I only discovered them while in CA for the Pizza Night photoshoot — I don't mention them once in the book. They are my favorite pickled pepper. Alas.
I made my first DSP on Friday using this recipe! Fun and delicious! I made two pizzas by simply doubling the ingredients and then splitting the dough into two balls before transferring to the fridge. Do you have a better method for making enough dough for multiple pizzas? Thank you!
Great to hear Erik! Nope, I don't have a better method for making enough dough for multiple pizzas — I just scale up depending on how many pizzas I want to make. I always use a scale when measuring, and I don't always scale up the yeast. For instance, if you double the recipe, you can get away with using the same amount of yeast. Let me know if you have any other questions.
Can you fridge the dough after a park bake? Or should you top it immediately
I would let it cool completely and either freeze it or store it at room temperature for up to 3 days — I use the jumbo (2-gallon) size ziplock bags for storing.
We made this this weekend and it was fantastic! My husband is our yeasted dough maker in the house, and he appreciate how well written the recipe was. Total win!
So nice to read all of this. Thanks for writing :)
This makes me feel so much better Ali hearing your struggle with DP! It was a tricky one for sure to “get right”!❤️ I can’t wait to try yours!
What was so interesting to me is that Sicilian style, which is so similar in spirit, was so easy to "get right". There's something about the amount of dough given the size of the pan for DSP that makes it more tricky.
Exactly! Sicilian style is what my grandma made in an enormous metal sheet pan literally the size of her oven. Figuring out that dough was easy and worked pretty much the first time. Must be the pan like you said...because at first I thought it was the hydration, but then I realized that my Neapolitan dough is a high hydration dough too and that isn't difficult to work with but I'm just laying it on a steel/stone. I also had to make adjustments for the bigger pan. I might get the smaller one to see if that is any different.
I made this last night with different toppings. It was outstanding. I should have parbaked my crust a bit longer because the added moisture from the veggies I used made it a bit soggy. BUT the frico was FIRE🔥
Yay! So great to hear this. I feel like DSP is such a personal journey... you have to figure out the timing based on your oven, pan, etc. But once you find it, it's second nature. Thanks for writing!
Should have read the comments. I see you were using the larger size!
No worries! And thank you for your kind words :)
Your video was outstanding. It makes this recipe feel so accessible (as always) Were you using the 8x10 Lloyd pan or the larger 10x14? Thanks for your efforts!
going on the to-make list!
This post says to use pre-grated cheese, because of the added starches, for the frico, but you show a block of Calabro mozzarella. I’d rather not use pre-grated cheese because of the additives, is there a way to add those starches in? Is it something like a little cornstarch?
Hi! So, I use pre-grated cheese for the frico, but I grate the Calabro (6 ounces of it) for the center of the pizza.
There is probably a way to DIY the grated cheese by adding starch, though i've never tried so I can't advise on how to do that. You also can simply grate cheddar and mozzarella by hand and use those for the frico crust — it won't be lacy and dramatic, but it will still be tasty (likely tastier) and frico-ish and honestly probably more similar to true DSP.
I just found this post: https://www.cookist.com/tips-to-stop-shredded-cheese-from-clumping/
This is a beauty Ali….thanks for posting!
Thanks, Jim!
Hi Ali, Thanks for sharing, really appreciate it. I'm assuming that the pan is 10 x 14. Will there be a recipe in your book for a 8 x 10 pan? Thank you, Tom
Yes, 10x14 inches! No recipe for an 8x10 inch pan, but if my math is correct, you'd need about 300 grams of dough for that size pan.
I use 525 grams of dough for the 10x14 inch pan (140 square inches), which is roughly 3.75 grams of dough per square inch (please check my math).
So, for the 8x10 pan, which is 80 square inches, you'd need 80x3.75 = 300 grams.