"Detroit Style" - Buddy's or Shield's

[gspinelli]

I tried using one of those porcelain enamel coated steel lasagna pans, and it worked well except the bottom stuck somewhat and I had to chisel it out with a spatula. Otherwise it came out nice and crispy.

[MikesPizzaTX]

Restaurant Equippers in Southfield Michigan sells steel Detroit Style Pizza Pans that are hands down the best. 8X10 costs $12 and 10X14 costs $12.50. They are unseasoned so you need give a few coats of Crisco before using them and you can never -- NEVER -- get them wet, but treat them right and they will make your dinner into a little slice of heaven.


https://www.equippers.com/detroit-style-8-x-10-rectangular-steel-pizza-pan/1212332.asp

https://www.equippers.com/detroit-style-10-x-14-rectangular-steel-pizza-pan/1212325.asp

Hey there, I just ordered two of these pans and can't wait to give them a try, question for you; how do you go about cleaning them if you can't get them wet?  I plan to season with Grape Seed oil when they arrive, maybe a thin coat, into the oven, another thin coat, into the oven, and then it's time to bake!  What do you think?

[MikesPizzaTX]

I tried using one of those porcelain enamel coated steel lasagna pans, and it worked well except the bottom stuck somewhat and I had to chisel it out with a spatula. Otherwise it came out nice and crispy.

Pretty much what I went through as well, had to chisel it out and it was good but certainly was not able to set on a rack and cut into squares.  Oh well, half the fun is wine and practice! 

[PuRowdy]

2nd attempt using PizzaHog's recipe in post 199.  Turned out fantastic, couple things to nit pick and keep working on but something I would be fine serving to any of my friends/family. 

https://imgur.com/gallery/j4QHtnt?

[foreplease]

2nd attempt using PizzaHog's recipe in post 199.  Turned out fantastic, couple things to nit pick and keep working on but something I would be fine serving to any of my friends/family. 

https://imgur.com/gallery/j4QHtnt?

Looks fantastic!

[buenokid]

Made this tonight using pizzahogs recipe. Baked at 500 on stone for 20 minutes. Used brick for most of the pizza and mozzarella around the edge.

I can't seem to get the sauce to taste like pizza from a restaurant though. I always think it's missing something. Regardless, I love this pizza style!

Any thoughts on sauce? I use cento puree and add sugar, salt, pepper, oregano, and basil.

[ocanada65]

This was my first attempt at DSP. It was pretty good but sauce was not quite as sweet as Buddy's so will give it another whirl.

Reading over the years of posts has been great and educational.

[gschwim]

Interesting pan, never saw it, before.  What kind is it?  Where did you buy it?

Thanks.

Gene

[HansB]

This was my first attempt at DSP. It was pretty good but sauce was not quite as sweet as Buddy's so will give it another whirl.

Reading over the years of posts has been great and educational.

Your pizza looks good! For a typical Detroit Style you can reduce the dough weight that you used by 1/3 to 1/2. DS is much thinner.

[iLLEb]

My pizza came out pretty well for the first try.

However, the crisp bottom in the middle of the pie was lacking, i would like it completely crisp on the bottom. Any suggestions? the sides/bottom was oiled equally. How could I best go about increasing the crisping of the bottom?

[C6Bill]

Thank you all for the info in this thread. I took my first shot at DSP tonight, now i need a pizza nap lol

I've never had DSP so I have no idea how it stacks up but I will say this, it was really good !!!!!

It tastes as good as it sounds if you play the video lol


https://youtu.be/MW9MbuuYTEw

[Pete-zza]

C6Bill,

You did a nice job. Can you tell us which recipe you used?

Peter

[Chicago Bob]

   Sounds delicious bill!! 🎼👂

[C6Bill]

Thanks guys !!! I've made more than a few since that one, they are kind of addicting lol

As far as a recipe I'm using my standard dough after 48 hour CF

This gave me enough for 2 540 G dough balls
Flour     Water   Salt       Yeast     Sugar   EVOO
650     403          16.25       1.625       6.5   6.5
100     62             2.5         0.25         1   1

Started with 6 slices of provolone then a half pound of shredded mozzarella and a half pound of sharp white cheddar, and I topped that with 1/4 pound of a parmesan and asiago blend. Also sliced up a decent pepperoni stick for a topping

Cooked that at 650 for about 10 to 12 minutes.

Here is one without pepperoni I made the next day for friends

[C6Bill]

Forgot to add, I've never had a DSP before so I don't know how close this is to the real thing but I do know this. It's friggin yummy and everyone who has tried it loves it.

[Max.]

Making my way through this thread, currently page 14 and am amazed at these pizzas and the dedication to perfection.

Interested in making a cast-iron DSP but a few posts seem to show it may not be viable! Will update you when I've had a play

[jf7fsu]

Just made my first Detroit style pizza but did not have my Detroit style pan in stock yet as it is on order. I used an all clad bakeware pan  and tried to make do. I used Pizzahogs recipe at #199.  I made the dough and let it rest about 20 minutes and then used Crisco on my pan and went ahead and pushed the dough out and put it in the covered pan overnight to cold ferment. At about 9 AM I took it out and did an RT rise until bake time around 1:30 PM . I cooked it at 475 on the bottom rack of my oven with an exposed lower heating coil for about 18 minutes. The top came out perfect but the bottom was undercooked and crispy. The cheddar caramelized along the edges and I used a paring knife and scraped the edges so I could extract the pizza from the pan. Once I got it extracted the bottom was under cooked so I took it out and put it back on the bottom shelf of the oven and crisped it up. It wound up coming out pretty decent although I would've liked a little more canalization on the edges. Also I decided to cook with the sauce which I know is not traditional but I prefer my sauce cooked. I used Horizon organic shredded white cheddar on the edges and slices of low moisture mozzarella for the rest as well as armour pepperoni underneath the cheese.

[C6Bill]

  That looks fantastic !!!!!   

[pgpizza]

I've been lurking and learning from many threads here at pizzamaking.com this past year.  I got tired of spending $30+ a week on pizza so I wanted to learn how to make great pizza at home.  Turns out that the Detroit style has become the family favorite here in Utah.  I made four today along with three NY-style.

My procedure has been to do a 3-day CF poolish using IDY.  On dough day I mix all the water and about half of the flour followed by a 20-minute autolyse.  Then I add the IDY, salt, sugar, and remaining flour and mix for 6 minutes.  The dough is 76% HR and I CF the balled dough for three days.  On pizza day I take the cold dough balls, 257 g each, and stretch them into a rough square letting gravity do most of the stretching.  The dough goes into a Walmart 9x9 steel pan that has about 1.25 teaspoons of EVOO drizzled in it.  I press the dough out to fit the bottom of the pan, cover with plastic wrap, and put it in the oven to proof for four hours with the light on to provide a little warmth.

I par bake on a hot stone at 500F for 5 mins, top and back in the oven for 4-5 more minutes.  Sometimes I turn on the broiler during the second bake if I want the cheese to brown a bit.  Cool for 2 minutes, go around the edge with a knife then lift out the pizza with a tuner/spatula.
I ordered some Detroit-style pans from Restaurant Equippers, https://www.equippers.com/detroit-style-8-x-10-rectangular-steel-pizza-pan/1212332.asp, so I'll season and try them out next weekend.

Many thanks to all who post here on the forums.  After a year of making pizza once a week my family won't let me stop!    Here are some pics from today...

Scott

[Banks]

never had an actual Detroit pizza but this pie was absolutely amazing thanks to all the recipes and tips in this thread!!