Would you mind giving the link or links where the recipe and prep instructions are for this style pizza? I'm a newbie, but this sure looks good and I'd like to have something to shoot for!
The formulation I use is:
Flour 100% (GM Full Strength) but could be another flour
Water 75% or higher I use, but around 70% hydration should be okay
IDY 0.45% for this time of the year, but can be higher,
Dough ball weigh for an 8Ēx10Ē steel pan 9.5 ounces
If I mix at home in my Kitchen Aid mixer, or mix at market in the Hobart, I use the paddle attachment for both mixers. Everything is put into the mixer bowl, with the water going in first. Mix until all the ingredients are incorporated on speed one and then speed two for about 2-3 minutes. Stop mixer, then rest dough so water hydrates with the flour for about 6 minutes. Mix again on 2 speed in the Hobart and maybe higher speed in the Kitchen Aid mixer until the sides of the mixer bowl are clean and the dough flies off the paddle attachment onto the sides of the mixer bowl. That mix can be anywhere from 3-4 minutes. The dough still will be very sticky, and will stick some to your fingers. Flour the work surface and deposit dough there. Sprinkle some flour on top of the sticky dough and do a couple of stretches and folds, or until the dough is not really sticky. A little more flour might be needed if the dough feels sticky. I then divide the dough with a dough scraper. I then put a little mound of flour on the work surface and ball each dough ball by dipping in the flour mound a little bit and if dough ball is sticky just dip in mound and ball again. I put the dough balls directly in a greased steel pan, or in plastic balls. The dough balls are oiled. I grease my steel pan with MFB (made for baking shortening), but a butter flavored Crisco shortening could be used. I think even regular Crisco could be used but I did not try regular Crisco. My dough balls are cold fermented for about 24 hrs. but think someone could easily use them before that amount of time. When the dough in the steel pan is still cold right in the steel pan or in the plastic bag, press the dough out in the steel pan. Then let the dough rise (proof) at room temperature, in an oven with the light on, or in a heated cabinet like I have at market. The temperature of the proofing should not be too high, or it will kill the yeast. Let the dough proof until it is at least double in size. Mine at market take about 45 minutes in the heated cabinet. I have let doughs in the steel pan just proof at room temperature at home until I saw they at least doubled in size. Make sure to cover the steel pan with something like a processing hat, plastic wrap, or something else so the dough won't dry out. At market I bake directly on the stone at about 530 degrees F. At home I have used my pizza stone, or used the regular middle rack in my home oven and then baked until the Detroit style pizza looked baked enough. The bake temperature at home was about 500 degrees F, or a little lower. The way I can tell if the Detroit style pizza is baked enough is the edges where the cheese meets the sides of the steel pan browns, and so does the cheese some on the top. I put racing stripes of sauce down on two sides on top of the cheese. If your top of your pie wants to brown too fast put some aluminum foil on top of the pan until the bake is finished so the cheese does not brown too much. I never had to put aluminum foil on top of the steel pan, but some members have done that. I use about 6 Ĺ ounces of cheese for the pies at market, but use more cheese sometimes at home. Some members like to add the racing stripes of sauce after the bake.
Your steel pan should be well seasoned. If the steel pans are not well seasoned you want to make sure you use some kind of thin metal spatula to loosen the edges before the pie is removed from the steel pan.
One link to look at:
Reply 1974 http://www.pizzamaking.com/forum/index.php?topic=21559.msg260479#msg260479
If you need anymore help just let me know. I hope you will report back on your results.