The Colonel's Attempt at Detroit

[Don K]

I have been wanting to try a Sicilian pie for a while now. With Craig's recent mouthwatering Detroit-styles I figured something similar would be a good place to start.

This is what I went with:
 
100% Flour (75% KABF, 25% KAAP)
75% Water
.2% IDY
2 % Salt
2 % EVOO

545g ball size (10x14 pan)

I used very coarsely shredded 50/50 mozzarella/provolone in the middle and finely shredded aged white cheddar around the edge.

I tried to do a tic-tac-toe kind of pattern around the pepperoni with the sauce but it didn't turn out very well and ended up looking ugly.

My picture of a whole pie after baking didn't turn out but I got a pre-bake and a crumb shot.

[Jackie Tran]

Nice work Colonel.  What temp and time are you guys baking these at anyway?

Chau

[Don K]

Thanks Chau. I did mine at 525 for about 13 minutes.

[Jackie Tran]

Thanks Chau. I did mine at 525 for about 13 minutes.

Cool!  I just popped mine in the oven 7 minutes ago at 500F in my Cast Iron pan.  Hope all turns out well...

[Don K]

I had another go at it tonight. Everything the same except I upped the hydration to 78%.

[TXCraig1]

Looks great. What was your bake time/temp?

[Don K]

Looks great. What was your bake time/temp?

Thanks Craig. 13-14 minutes at 525.

[Tscarborough]

Damn, that looks good.

[norma427]

Don,

Your Detroit pizza sure looks tasty! 

Norma

[Don K]

Thanks Tom and Norma. It was very tasty.

For the edge cheese I used finely shredded Adams Reserve New York Extra Sharp Cheddar. This stuff is awesome cheese! I probably ate a few ounces of it while I was shredding it. I couldn't resist.

http://www.adamsreserve.com/index.html

[3.14 Guy]

Colonel, looks great!  What type of oil are you using in the pan?

[Don K]

Thanks Pi Guy, Butter flavored Crisco.

[3.14 Guy]

Interesting.  I've only used olive oil on my pans so far and have been pretty happy.  But I'm all about improving where possible.  I should give that a try some time.  Thanks.