Author Topic: In my quest for Detroit Style pizza perfection...  (Read 723 times)

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Offline 3.14 Guy

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In my quest for Detroit Style pizza perfection...
« on: January 25, 2014, 03:27:21 PM »
I found this recipe.   ??? ??? :o
What in the world is THIS?!
It's so unusual and weird I'm almost tempted to try making this one day.  But maybe not.

From http://www.meat.recipes.ubr.com/meat-recipes/detroit-deep-dish-pizza-recipe.aspx

--------------------------------
Detroit Deep Dish Pizza Recipe
Serves: 3

Ingredients
1 pk Instant dry yeast
2 c Divided water
1 tb Sugar
c Mayonnaise
2 tb Melted butter
c White flour
1 c Cornmeal flour
1 ts Salt
1 ts Dill weed
ts Garlic powder
1 ts Ground oregano
lb. Bacon cut into small pieces fried and drained
1 Large green pepper chopped
c Velveeta cheese sliced
6 oz. Sliced pepperoni
2 Medium sliced tomatoes
2 Medium sliced onions
8 oz. Grated colby cheese
8 oz. Grated monterey jack cheese
1 cn (15-oz) pizza sauce

Directions
1.CRUST: Combine yeast, 1 c of the water and sugar.
2.Add the mayonnaise, butter, the remaining water and mix thoroughly.
3.Mix together the white flour and cornmeal, salt, dill, garlic powder and oregano.
4.Add to yeast mixture and combine well.
5.Set aside. covered with a clean cloth, and let rise for 60 minutes.
6.Wet hands with cold water and spread dough into greased deep rectangular pan.
7.Bake in an oven preheated to 325 degrees for 10-15 minutes.
8.Remove and add toppings in this order: bacon, green peppers, velveeta, pepperoni, tomatoes, onions, colby cheese, monterey jack cheese and pizza sauce.
9.Return to oven for 20-25 minutes.
10.Cool slightly and cut.
Making great pizza, outstanding beer and fantastic BBQ.  This is my passion!


Offline pythonic

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Re: In my quest for Detroit Style pizza perfection...
« Reply #1 on: January 25, 2014, 03:43:25 PM »
Mayo huh?  Cornmeal flour and dillweed??  Give it a try and be sure to take pics.
If you can dodge a wrench you can dodge a ball.

Offline 3.14 Guy

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Re: In my quest for Detroit Style pizza perfection...
« Reply #2 on: January 25, 2014, 04:01:27 PM »
Mayo huh?  Cornmeal flour and dillweed??  Give it a try and be sure to take pics.

Yeah that's my thoughts.  Mayo is the biggest  ???

I'll probably try it, but not for a week or so.  And I will definitely post pics if I dare attempt that monstrosity!

Tomorrow is my attempt at a Big Mac Detroit Style.
Making great pizza, outstanding beer and fantastic BBQ.  This is my passion!

Offline Tscarborough

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Re: In my quest for Detroit Style pizza perfection...
« Reply #3 on: January 25, 2014, 04:37:16 PM »
What are you basing your idea of perfection on? Because I can tell you that recipe is a long way from my prefect Detroit style pizza.  Give it a try, it has all the ingredients to make something good to eat although not necessarily when used in a pizza format.

Offline PizzaGarage

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Re: In my quest for Detroit Style pizza perfection...
« Reply #4 on: January 29, 2014, 08:47:09 PM »
Here is a nice Detroit style dough, nice and tender ( with a little sweetness and buttery).  The "trick" is hydration, handling and cheese type and of course for looks the square pan, but you can do just was well in a dark round pan ( but that will violate the square rule effectively disqualifying this as Detroit style)

Flour - standard AP, I like KAAP
Hydration: 60
Brown sugar: 4.5%
Cultured Butter: 6% (non salt)
Salt:1.75%
Yeast: .3
Residue: 2%

You can eliminate the butter if you like I prefer it and adds a nice flavor. People like it.  Hydration has to be between 60% and 70%.

To mix:

Withhold butter, mix 1 min low, add butter, mix 1 min low.  Change to medium speed and mix for 7 more minutes.  Get the dough out at 75-80, ball 17oz for. 12" round pan( I make these in the round pans) .  In the fridge for 48 in plastic bags or Doug box.

When ready you need time for this crust, you will need to let it warm up to 60 to 65 degrees min, will take about 1 to 1.5 hours.  Roll the 17 oz ball to the 12".  Add 1 TBL oil to the pan, can be soy, pure OO ( not virgin ) Corn....

Let proof at 90 to 100 for 1 hour covered in Saran Wrap. No more no less than 1 hour.

Put into the fridge for at least 1 hour ( and this makes the difference)

Remove, top and cook at 450 on a screen. No need to let warm up.  Cold is good in this case.  Your crust will be light and airy.

For the crispy cheese edge, the blend has to be 20% white  cheddar or Brick, I have found either of these 2 to work well against the pan edge and still release easily.  Others might work, I know these 2 work well.

Offline slaqs42

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Re: In my quest for Detroit Style pizza perfection...
« Reply #5 on: March 04, 2014, 12:26:24 PM »
Sorry if this is a stupid question, I am new to this. I really want to try the above recipe but I am unsure what the Residue part of the ingredient list is. Thanks.

Offline dmckean44

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Re: In my quest for Detroit Style pizza perfection...
« Reply #6 on: March 04, 2014, 01:26:47 PM »
Sorry if this is a stupid question, I am new to this. I really want to try the above recipe but I am unsure what the Residue part of the ingredient list is. Thanks.

That's compensation for what you'll lose to the bowl during mixing.


 

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