I made three extra Detroit style dough balls, along with my regular Detroit batch of dough, using the same TF as before. I wanted to test how the 16” cutter pans would bake and if the dough would press out okay in a bigger cutter pan.
I don't think I liked the results of the dough in the cutter pans, especially on the third pizza. Two of the dough balls were pressed out in the oiled 16” cutter pans. It is fairly hard to press out that amount of dough in the cutter pans with some oil being on the cutter pans. The doughs wanted to shrink back. I did get them pressed out, but that would be too much work all the time when there are other things to do. I left the two doughs temper on top of the oven with hats on. They tempered okay, but were tempered a little too long. The bottom crust did get a crispy after a short reheat.
The second pizza was baked too long, so there are no photos of that pizza.
Since I had problems with pressing out the dough, with the shrink back in the first two doughs I decided to flour the third dough ball and open it normally by stretching it like a NY style pizzas. That worked well as long as the dough ball is cold. The third dough was only tempered a little over an hour on top of the oven. It did not rise, or at least did not appear to. I don't know if that was from the shorter temper time, or if the way I opened the dough ball and the flour had something to do with the dough not rising in the cutter pan. I can not put the 16” cutter pans in my heating cabinet that I normally use for the Detroit style doughs because the 16” cutter pans are too big.
I have to think about an alternate way to go about making this style of pizza if I want to make it available at market. Right now I am not sure of what to do. The first pizza was much more desirable in the bottom crust and the whole pizza.