Maybe Shawn Randazzo has mentioned it before but in the article you referenced he said that the hydration for the DS type dough should be "around 70% or more". What hydration value are you currently using at market/
I could be wrong, but I thought Shawn Randazzo mentioned using at least a hydration of around 65% before. I really don't know what hydration I am using now. My dough formulation print out sheets use 75% hydration but I always add more water to the first and second mix depending on how wet I think the dough is and how the flour is. I have pretty much learned how the dough should feel during the first and second mix and if I would be able to work with that wetter dough. I would think if other employees (other than someone that is trained by Shawn) would just be learning to make a Detroit style dough they would have to learn how to mix and handle a dough that is higher than 70% in hydration. I know at first I did not want to go much over 71% hydration until you pushed me to 75% hydration.
I also thought what Wes Pikula said about the brick cheese being similar to mild white cheddar was interesting. The mild white cheddar I finally found for the boardwalk style pizzas really worked well for me on the Detroit style pizzas too. That was a stroke of luck for me.
I still am not near at a level where a lot of pizza business are with offering Detroit style pizzas, but each week it seems like I sell more Detroit style pizzas and new customers hear about my Detroit style pizzas from former customers. I am curious what warmer weather will bring. At least once the dough is made the Detroit style pizzas are easy to make. I am happy I went on this journey and thanks for all of your help in making the Detroit style pizzas happen for me at market.
What Wesley Pikula said in the article I thought was interesting.
Wesley Pikula, vice president of operations for Buddyís Pizza, described the defining features of Detroitís original square pizza. ďWe place the pepperoni under the cheese, in part to flavor the crust, and so it doesnít burn during the cooking process,Ē he said. ďWe use brick cheese fromWisconsin (a medium-soft cheese similar to a white cheddar), and we place the sauce on top of all the ingredients.Ē