Norma, do you know the hydration of their dough?
Britt,
I really don’t know the hydration of Jeff Smokevitch’s Detroit style dough, but this part of the article is taken from the link I just posted.
One thing Smokevitch takes pride in is his ingredients. During the competition, neither the Detroit nor Telluride side of his pizza was lost. He packed water from Telluride down to Las Vegas for the dough, and over the years he has stuck with the Wisconsin brick cheese that Detroit-style pizza is known for, among other things right down to the blue steel pans he uses from Michigan.
“When I presented [the 3-1-3] I told [the judges] all about the hydration of the dough — I said that I lived in Telluride about 9,000 feet up, so I had to adjust my dough recipe to use less yeast than at high altitude,” Smokevitch said “When you present, you only have one shot and you don’t know what piece a judge might take — so it all has to be perfect. And the crust came out perfect — if I had waited another 30 seconds it would have burned.”
If I had to guess, I would think Jeff’s dough for his Detroit style pizzas would be a high hydration dough, because he lives at a high altitude and he used less yeast in Vegas.
Norma
