Anyone here from Detroit? Anyone familiar with Buddy's Pizza or Shield's Pizza? It's similar to Sicilian, but not identical. Any idea of what the recipe would be, at least for the dough?
I work at a local shop that makes Detroit style pizza, and here is some of the stuff we've learned over the years:
1) Many people will tell you to that you need alot of oil to get that fried texture on the bottom. That is not so. A thin layer of oil is all you need.
2) Less important than your recipe is making sure you have good blue steeled pans with a good gauge.
3) The dough is nowhere near important as with other styles. Our shop is pretty crappy, I won't lie, but at home (I plan to open my own shop someday), I basically use a normal Neopolitan dough, but I add about 1/2 cups of good olive oil for ever 5 cups of flour. Oil the pan, stretch the dough to fit, give it a gentle mist of water on the top, and then cover and allow to sit for an hour or so.... then I restretch in the pan, and I use my fingertips to press holes ALL over it (all the way to the pan), to prevent it from ballooning, basically docking it while it's in the pan. Then top, and bake at 500 degrees (i have a convenction oven at home but it may very) on very the bottom rack, for about 9-10 minutes. For a commercial oven though, especially a conveyor or something that runs dryer, usually the pan would be covered with a flat steel cooking tray and put it in the oven for about 3.5 minutes, then taken out, the cover removed, and ran through the oven for about 7 minutes.