Author Topic: Detroit Style - My way  (Read 2539 times)

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Offline HBolte

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Re: Detroit Style - My way
« Reply #50 on: March 20, 2016, 07:23:44 PM »
I purchased some Boar's Head Harvarti today to compare to the Brick.

The Havarti had a stronger flavor and a softer texture...almost spreadable. It was labeled "Cream Havarti." I don't think it would be interchangeable.
Hans

Offline thezaman

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Re: Detroit Style - My way
« Reply #51 on: March 21, 2016, 09:26:33 PM »
Hans, like the look of your pie putting the sauce down pre bake. And I like the coverage. Did the added salt tighten up your crumb or reduce the dough tenderness.are you using the same sauce formula ?

Offline HBolte

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Re: Detroit Style - My way
« Reply #52 on: March 21, 2016, 09:46:41 PM »
Thanks Larry, it reminded me of the pie at Loui's. More salt didn't seem to change the crust itself, only the flavor.  On the last one above I used crushed tomatoes with the packaged blend that we bought at Roslelli. It was pretty good.
« Last Edit: March 21, 2016, 10:04:31 PM by HBolte »
Hans

Offline hotsawce

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Re: Detroit Style - My way
« Reply #53 on: March 22, 2016, 12:51:39 AM »
Any reason for switching back to the post bake sauce? I found that even if I was the smallest bit careless with sauce pre-bake, it was enough to sabotage a side or two...


Offline HBolte

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Re: Detroit Style - My way
« Reply #54 on: March 22, 2016, 09:34:55 AM »
Any reason for switching back to the post bake sauce? I found that even if I was the smallest bit careless with sauce pre-bake, it was enough to sabotage a side or two...

No, I just wanted to experiment. If you notice on the video that you're in, Buddy's puts puts two racing stripes on pre-bake. I'll try that next.
Hans

Offline parallei

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Re: Detroit Style - My way
« Reply #55 on: March 22, 2016, 05:46:39 PM »
.......I'm getting hooked on these but it's warming up outside so looking forward to NP's on the Blackstone soon!

That is where I'm at.  It is supposed to snow again here in Denver tomorrow.  Two to four inches.  In four months I'll be whining that it is too hot. :(

Offline thezaman

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Re: Detroit Style - My way
« Reply #56 on: March 23, 2016, 11:15:37 AM »
  Hans, did you measure the seasoning mix that you used in your last batch of sauce?

Offline HBolte

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Re: Detroit Style - My way
« Reply #57 on: March 23, 2016, 11:29:32 AM »
  Hans, did you measure the seasoning mix that you used in your last batch of sauce?

Pretty sure I used 1tsp in 14 oz. crushed tomatoes.
Hans

Offline carl333

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Re: Detroit Style - My way
« Reply #58 on: March 26, 2016, 02:40:45 PM »
Hans, what is your dough mixing procedure?
Carl

Offline HBolte

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Re: Detroit Style - My way
« Reply #59 on: March 26, 2016, 09:33:43 PM »
Carl, I dissolve the IDY and sugar in room temp water. Then add flour and salt. I mix in the bowl until combined. Then it goes on to my bench where I knead it until smooth. From there it goes into the pan where I let it sit for about an hour until it relaxes enough to spread completely. Cover and let rise for about 5-6 hours at room temp.
Hans

Offline carl333

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Re: Detroit Style - My way
« Reply #60 on: March 27, 2016, 09:03:03 AM »
tks Hans. I have 2 doughs in process. 1 for a pizza Bianca (rosemary, garlic...) and another with pizza sauce, mozz and pep.
Carl

Offline HBolte

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Re: Detroit Style - My way
« Reply #61 on: March 27, 2016, 09:05:37 AM »
tks Hans. I have 2 doughs in process. 1 for a pizza Bianca (rosemary, garlic...) and another with pizza sauce, mozz and pep.

Of course we will need photos!
Hans


Offline carl333

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Re: Detroit Style - My way
« Reply #62 on: March 27, 2016, 09:29:05 AM »
Ha, I really altered your dough management procedure. KA Mixer for a minute followed by a 5 min rest another 1 min mix. It wasn't smooth or satinly so I let it rest for 20 min followed by 1 stretch and fold and into the pan. That S & F really smoothed out the dough. I'll post pic's if they look half decent!!  ;D
Carl

Offline carl333

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Re: Detroit Style - My way
« Reply #63 on: April 15, 2016, 12:16:45 PM »
Of course we will need photos!

Did this a couple of weeks ago. looks quite similar to the little Ceasars commercial currently being run. I just took a single pic. We really enjoyed this recipe and will do it again this WE. Tks Hans
Carl

Offline HBolte

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Re: Detroit Style - My way
« Reply #64 on: April 15, 2016, 12:54:30 PM »
That looks really good, thanks for posting the photo of your results!

I'm trying a new formula this weekend...hope it works!
Hans

Offline zwarbles

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Re: Detroit Style - My way
« Reply #65 on: April 15, 2016, 01:13:32 PM »
That looks so tasty Carl!!  :drool:
Pat

Offline carl333

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Re: Detroit Style - My way
« Reply #66 on: April 15, 2016, 01:14:49 PM »
what are you changing Hans? Have you tried it with DMP?
Carl

Offline HBolte

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Re: Detroit Style - My way
« Reply #67 on: April 15, 2016, 01:25:40 PM »
what are you changing Hans? Have you tried it with DMP?

I'm going to eliminate sugar and add oil. I get more than enough browning so I won't use DMP. Maybe another time.

I'm looking for a bit more lightness like the original Buddy's has.

This is what I'll try:

100% KABF
68%   Water
2%     Oil
1%     IDY
2.5%  Salt

RTF about 18 hours bulk, 2 in the pans.
Hans

Offline carl333

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Re: Detroit Style - My way
« Reply #68 on: April 15, 2016, 01:38:00 PM »
interesting. You dropped the hydration by 2% and yeast remains the same at 1%, with .5% salt increase. Your shooting for a RT at 18 hrs as opposed to 5. I've have more than enough rise at 3-4 hours with your original recipe. I don't know enough about dough formulations but wondering what's going on here that will allow a 18 hr RT without over blowing. The increase in salt content?
Carl

Offline HBolte

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Re: Detroit Style - My way
« Reply #69 on: April 15, 2016, 01:43:37 PM »
interesting. You dropped the hydration by 2% and yeast remains the same at 1%, with .5% salt increase. Your shooting for a RT at 18 hrs as opposed to 5. I've have more than enough rise at 3-4 hours with your original recipe. I don't know enough about dough formulations but wondering what's going on here that will allow a 18 hr RT without over blowing. The increase in salt content?

I dropped water by 2% but added oil so hydration remains the same. I want a really good rise. If it fails I can always order out!
Hans

Offline carl333

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Re: Detroit Style - My way
« Reply #70 on: April 15, 2016, 01:49:13 PM »
If you make it to 18 hrs with success, post a pic prior to bake.  I'll be following. tks
Carl

Offline HBolte

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Re: Detroit Style - My way
« Reply #71 on: April 17, 2016, 11:11:08 PM »
Here are the pies using the formula above. 17 RTF bulk, 2.75 in pans. With guests over they remained in the pan longer than I would have liked. I had to use a big fork to pop a few bubbles. You can see at 17 hours the dough was very active. I used Crisco in the pan on the left and about 1T oil in the right.The dough did pull away from the corners in the oiled pan, not much difference in the crust between the two methods. I'll stick with Crisco.

I really liked the crust, my foodie guests said it was the best pizza they have had. Now they want to use the formula and open a food truck in Key West!!  :-D

The lack of sugar and addition of oil made a lighter crust much closer to the original Buddy's. The only thing I'll do different next time is try 12 hour bulk and 2 hour in the pan to get a few less bubbles and 2.2% salt.

I applied racing stripe sauce after photos. I used Tomato Magic crushed for the first time...pretty good.
Hans

Offline HBolte

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Re: Detroit Style - My way
« Reply #72 on: April 18, 2016, 05:08:32 PM »
Another of the same batch above with an additional 24 hour CF.
Hans

Offline hotsawce

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Re: Detroit Style - My way
« Reply #73 on: April 19, 2016, 04:51:30 PM »
Hans,

Pies look awesome. I think it's really difficult to overproof this style of pizza. The longer the proof the lighter and airier it gets! I've been proofing mine in pans and storing cold until ready to use.

Offline HBolte

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Re: Detroit Style - My way
« Reply #74 on: April 19, 2016, 05:15:33 PM »
Thanks Lou. I agree that it gets lighter and better!
Hans