I'm too lazy to search for the exact post, but I had mentioned remembering a "creaminess" to the Buddy's pizzas I remember from Detroit. I'm sure Buddy's didn't (doesn't) use this type of flour, but I made a Detroit style pie (and ate it before I could photograph it(!), but it looked like the others on this thread) using Italian 00 flour and definitely got the "creamy" effect. Or maybe it was the recipe and not the flour, because this also was the first time I tried using Jim Lahey's recipe from his new - and very good - book, My Pizza
The recipe is very simple:
500 grams flour (recipe specifies AP, but again, I used 00)
1 gram (1/4 tsp) active dry yeast (I made a mistake and used IDY).
16 grams (2 tsp) fine sea salt
350 grams water
As you all probably know, Lahey's method is to mix the ingredients for about 30 seconds or just enough to combine the ingredients and then leave it covered (I use a plastic container with the snap-on live lifted slightly in one corner) until it doubles, about 18 hours. But perhaps, because I used IDY instead of ADY, it more than doubled, and a lot sooner than 18 hours (more like 8-10). So I put the container in the refrigerator that morning and took it out around 9:00 p.m. for a late dinner.
Oh, one more thing: Lahey says, just mix the dough for 30 seconds by hand; however, I've always had trouble incorporating all the flour into the water, so I mixed, with the dough hook, on my Kitchenaid for about 1 minute, until the flour came together.
Anyway, I pulled out a 300 gram chunk of dough and spread it out in an 8 x 10 blue steel pan lubed with butter-flavored Crisco - and made an interesting discovery. I don't recall seeing anyone post about this, but I've always had trouble spreading the dough out in the pan. But this time, with cold dough, fresh out of the fridge, spreading the dough was very easy. Then I let the pan sit out for about an hour, to warm up a bit and then I baked the pizza and everything was fine.
My only "complaint" was that the finished product was a bit thicker than I wanted, so I think I will try just 250 grams of dough, next time, as well as trying AP flour, and I think I will substitute 1/8 tsp IDY for the 1/4 tsp ADY in Lahey's recipe. And getting back to the dough, maybe I will try what one or more of you said that Dom DiFara does, mixing 00 and bread flour (which, I understand, they also do in Italy). Can anyone advise me on the right ratio (by weight) of 00 and bread?
Final point: Some of you have been talking about thickness and posting photos with a ruler alongside, to show how thick the pie is. But unless I'm misremembering something, all the photos were taken with the ruler being held against the outside
of the pie. But I don't recall the Buddy's pizzas being particular thick - thicker than a round pie, yes, but not as thick as a "standard" Sicilian. (But maybe those of you who have ordered Buddy's pies on the Internet can correct me if I'm wrong.) So I'm thinking that the height might be accounted for by how high the "edge cheese" rides up the inside wall of the pan. The caramelized cheese crust, of course, is one of the features that distinguishes a Buddy's/Detroit style pizza, so I can see why a pizzeria would want to get as much "naked" crust as possible.
And finally, since I referred to My Pizza
, it's a great book that I would recommend everyone to get. Some interesting recipes that I actually think could work well with a Detroit-style dough, but definitely look great for a standard round pizza.