Norma - in the first picture of the second post of Brown Dog pics, do you know what he's putting along the edge of the crust with the pastry blade? Looks like butter to me.
Here are some pics from Tuesday's dinner. I did a 24-hour room-temp (low 70s) rise and didn't want to over-proof, so I used 15g of sourdough starter (2%) for two 350g crusts, 70% hydration, KASL, with minimal kneading up front and two ballings (one after ~12 hours of bulk rise, the second about six hours later, just before panning), then let the dough rise in the pans for five hours before pressing and stretching, followed by about an hour proofing in a warm oven. Used the convection-bake option set at 500F to get the bottom stone to 550F, then shut off the fan and set the temp to 475 for a 15-minute bake.
The first pic is of the just-balled dough in the pan, the second following the 5-hr rise. The other two made me hungry for lunch, but I wanted to show the bottom crust in particular - you can see a little more browning than usual, probably because I started the pizzas on the hotter stone. The lower hydration with the KASL made the dough easier to handle but it was still nice and soft on the interior with a crispy bottom and edge - got excellent scores from the happy family!
In the first photo at Reply 332 http://www.pizzamaking.com/forum/index.php/topic,21559.msg223644.html#msg223644
this is what it says.
Applying the whipped New York ricotta and pressed garlic, so I don’t think it was butter that was applied, but don’t really know. If you look at the some of these photos, it looks like the crust in the pan might have been par-baked, but I sure can’t make out if it was or not.
In the first picture below, I am not sure if the crust is par-baked either and also am not sure what is applied as a dressing.
The second picture says this. Me and Shawn Randazzo (owner of Cloverleaf Pizza in Detroit, MI)
In the third picture it says this. Whole Milk Mozzarella
In the fourth pictures it says this. Did the bottom bake? Lol, that sounds like me.
In the fifth picture, I can’t be sure, but that dough in the pan might also be par-baked.
Wow, your sourdough starter Detroit-style pies look fantastic.
I can see why you got excellent scores from your family. How did you decide on using 350 grams for a Detroit style pizza? Do you think you need a 5 hr. temper with the dough ball in the pan? It that was has given you the best results? The bottom of the crust looks nice and crispy. What did you used as the oil?