%% Category::<h1><span class="material-symbols-outlined">smart_display</span> </h1> %% <h1><span class="material-symbols-outlined">smart_display</span>Detroit Frico . </h1> Created: Wed, Jul 16th 2025 The dough journal for this is named [[Bucky Riggins.md|Bucky Riggins]] #video ### The recipe used in the video: 220g all purpose flour (I used King Arthur's) 104g filtered water 100g starter (If you are using poolish then you need to make it with 50g water and flour with .1g instant dried yeast, mix the day before and leave covered at room temp. If you are not using any type of preferment then add 50g each of flour and water to the above numbers) 4.5g vital wheat gluten 10g sugar 2g instant dried yeast 8g olive oil 5.4g table salt ### Instructions: 1. Set aside the oil and the salt and mix the flour, gluten and sugar in a bowl. 2. If you are using a mixer, add the water and the starter to it and start the mixer on low. 3. If you are not using a mixer just put the water and starter in a separate bowl and whisk together. 4. Now add the dry mix to it and incorporate, then mix on low for about 6 minutes. (if you are not using a mixer, then once the dough has reached a workable mass, turn out onto a clean counter and knead manually for about 8 to 10 minutes) 5. Keep checking on the dough and seeing if it is starting to feel softer and more elastic 6. once the dough has reached 76 degrees or near to it, start to add the oil slowly while the mixer in running. (If using hands, you will need to put the dough back in the bowl and do this manually, still maintaining a slow incorporation.) 7. When all the oil is added, add the salt and give it another 3 ish minutes in the mixer, 4 to 5 by hand. 8. Once the dough is 78 degrees, stop all mixing, cover and leave at room temp for 15 mins. Check out the [[Links to my cooking stuff.md]] here. 9. After the 15 mins, divide the dough into 2 pieces. 10. Butter and oil your Detroit pan, and add half to it in no particular shape. 11. If using two pans do both, but you can cold ferment the other piece for up to 24 hours. 12. After 30 minutes reshape and dimple the dough, until it covers the full area of the bottom of the pan. Repeat this step as necessary. 13. Rest whatever you are using that night, covered at room temp for 3 to 4 hours. 14. After 2 ish hours of the bench rest time, start to pre heat your oven on the highest it will go, preferably with a pizza steel or stone on the middle rack. 15. After the 3 to 4 hours of total bench rest time, stick the pizza/s on the middle rack for about 5 to 6 minutes, or until golden. 16. Remove from the oven and top with cheese and any other toppings you are using, making sure that plenty of the cheese is covering the edges of the pan. 17. Put her back in the oven for a further 3 minutes. You should be able to smell the lovely, gratinated cheese coming from the oven and you will see it bubbling. 18. The pizza is done. Top with some warmed up pizza sauce. Recipe below ### The sauce I used: The sauce used was very basic indeed. 1 cup whole peeled, canned tomatoes (I of course used San Marzano) 1 Tbsp. Tomato puree 1 Tbsp. Olive oil. 1/4 Tsp. salt 1 Tbsp. Sugar (don't hate, it's personal preference. I think it's too acidic without sugar) Fresh oregano to taste, feel free to use dried. Blend and warm up. > [!cite] Where the name Frico comes from. > This is what most of the pizza makers from all the top books call the crispy cheesy edge around the edges of a Detroit pizza named after a classic dish from the Friulia region in northeast Italy that's made with potatoes and cheese. There are two different versions of it. One is thicker and more like a Spanish tortilla and the other is basically just cheese crisped up in a dry pan and served as a snack, the latter obviously being the one that is the inspiration for the name of the crust of a Detroit pizza. >