After reading thru so many posts and threads on DS, I decided to try my hand at it. I had picked up a few pans that looked close to what I needed, but a little off size- 13x9x2.5 angled sides. One pan is of the original style with the sharp angled corners and the other, a heavier rounded corner (stamped?) pan. Both have a non-stick coating.
Meanwhile, using the dough calculator and some info from various posts, I decided to start with a 70% hydration dough:
Flour (100%): 497.16 g | 17.54 oz | 1.1 lbs (100%KABF)
Water (70%): 348.01 g | 12.28 oz | 0.77 lbs (purified bottled)
IDY (.2%): 0.99 g | 0.04 oz | 0 lbs | 0.33 tsp | 0.11 tbsp (Fleischmanns ADY)
Salt (2%): 9.94 g | 0.35 oz | 0.02 lbs | 2.07 tsp | 0.69 tbsp
Oil (3%): 14.91 g | 0.53 oz | 0.03 lbs | 3.31 tsp | 1.1 tbsp (Canola)
Total (175.2%): 871.03 g | 30.72 oz | 1.92 lbs | TF = 0.1313
Single Ball: 435.52 g | 15.36 oz | 0.96 lbs
I have IDY in the formula, but used ADY (in a portion of the water, warmed to 110)
I bought a WonderMix mixer for myself for Christmas and used the dough hook attachment. I mixed for about 5-7 mins, I lost track of time trying to keep up with what I was doing
After mixing, it was a bit of a chore to get the sticky dough from the bowl in to an oiled glass pyrex dish. It went in the fridge, covered, overnight about 18 hours bulk ferment.
I divided the dough the next day into 2 equal weight dough balls. These got pressed into the pans after I buttered them with cold unsalted butter. The dough was still a bit sticky, and I didnt want to add flour, so I just sprayed the top of the dough with Canola cooking spray to keep it from sticking to my fingers as I pressed it into the pans. It seemed to work well. The dough spread out nicely and didnt fight me to spring back too much. I let it proof for about 3 hours in the oven which I had warmed up a bit.
One pan got a layer of Hormel Pepperoni on the dough, the other got no meat between the dough and cheese. After the Hormel, I used cheese.. a LOT of cheese.. probably too much. I used 8 ounces of Cabot Extra Sharp White Cheddar AND 8 ounces of shredded mozzarella (Kirkland brand) on each pie. I topped post bake with a jar of Bianco DiNapoli sauce I had warmed up.
I baked in an ancient electric oven- 475 for 10 mins, 375 for 10 mins- bottom rack.
The results were interesting... I got a browned crispy cheese edge, the crust had a nice crisp crunch on the bottom and was somewhat light in the middle. BUT.. the cheese.. UGH, it must have broken down, because there was an oily mess under the crust- it was soaked with oil. Not sure if that was from the cheddar or the low moisture mozz or just because of the sheer amount of cheese. I lifted the pizzas out of the pans and set them on paper towels which helped a lot.
The pizza with the pepperoni wasnt much oilier than the plain cheese, so I have to go with the amount of cheese that caused the oil problem.
Also, the dough is not consistently thick across the pan.. is that normal? I probably will up the thickness factor to .13 from .12 to see if that works for me.
I will say I was pleased with the taste and even the crispiness of the bottom of the crust.
Detroit Experiment 2 is in the works and will be baked today. I'm using the same recipe with very minor changes, the major one being the amount of cheese.
Thanks for looking, comments and critiques welcome!