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I am going to try maybe using oil spray next time. The pans are pretty slick to the touch on their own, so I think the brushing may be a little much. The dough formula you worked out for me was perfect, though. It's also been kinda cold here lately, so even with a cold ferment and pan proof, I think it may even be more airy with a warmer ambient temperature. All in all, a great style and something I'm looking forward to doing again. I also wonder how mozzarella around the edge of the pan would do. Next time!
I tried using Butter Flavored Crisco for greasing the steel pans yesterday. Liked the results. Norma
Looks beautiful! When I first started doing bar pizzas I used Butter Flavor Crisco. Made the entire joint smell like a movie theater, lol. Gave that up real quick. Assuming you have better ventilation at the market.
Hahahha. Yeah, this was at the restaurant I do my pop-up at. It has ventilation, but the aroma was still powerful. The owners/staff they liked it, but it didn't jibe with the place's regular vibe.
If anyone is interested, part of this video tells about Buddy's Detroit style pizzas, besides other foods that make Detroit special. In the video it it says that Buddy's pizza is baked at 600 degrees F for about 12 minutes. It also shows that a Buddy's dough is pressed into the steel pans differently than I do. A worker at Buddy's also tells where they purchase their cheese for their Detroit style pizzas. I don't think I have ever heard of where Buddy's purchases their cheese before."
FYI, the guy who mentioned "Pinconning Cheese" on the video is not with Buddy's, he is with M-Brew in Ferndale, MI (suburb of Detroit) who feature Michigan made products. Pinconning cheese is a style of Colby Cheese (yellow in color) produced by the William's Cheese Company in Pinconning, MI (just north of Bay City). Jim