Author Topic: Detroits back to back in the same pan  (Read 217 times)

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Offline MisterPKM

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Detroits back to back in the same pan
« on: August 10, 2015, 10:05:12 AM »
Hello all,

I am looking to make a couple Detroit style pies in the same pan, back to back.

I am using a dough at 80 percent hydration that I proof in the pan for about an hour before baking post cold ferment.

Any tips on what to do with the second dough? I thought about a proof in a similarly sized baking dish, baking pie number 1, then transferring. Any ideas???

Thanks!!!!


Offline vtsteve

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Re: Detroits back to back in the same pan
« Reply #1 on: August 10, 2015, 10:49:00 AM »
You could try par-baking the first one (ahead of time, proofed in the pan), just enough to set the crust, then pop it out, proof the second dough in the pan and bake normally. Then cool the pan quickly (so the cheese stays put while building), load the par-baked dough and decorate/bake.
In grams we trust.

Offline MisterPKM

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Re: Detroits back to back in the same pan
« Reply #2 on: August 10, 2015, 11:32:24 AM »
Thanks for the tip!!!!

There shouldn't be any quality loss on the first dough, right????

Offline vtsteve

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Re: Detroits back to back in the same pan
« Reply #3 on: August 10, 2015, 11:42:25 AM »
Well... I bought 6 pans.   :-[

I would lightly oil the top of the dough before the par-bake, or put down a starter layer of pepperoni to control the oven spring.
I haven't tried it, and it may not be optimal, but it should work -- and there aren't a lot of 1-pan options. A test run is definitely in order.

If results are good, you could par-bake *both* doughs, so there won't be any "#2 isn't the same as #1" talk.   >:D
« Last Edit: August 10, 2015, 11:49:09 AM by vtsteve »
In grams we trust.


 

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