Detroit Style - My way

HansB · March 05, 2016, 07:15:30 PM

As some have asked, here is how I make my Detroit Style. Like any other style there are many, many ways to do it. Some ways are probably much better than mine but this works for me.

Formula:

100% Flour (KABF) 160g
70% Hydration 112g
1% IDY 1.6g
1.2% Sugar 2g
2% Salt 3.2g

Total for 8X10 pan 277g (just double for 10X14 pan)

For this bake I did CF for 12 hours then RTF for 8 hours. Same formula works with 8 hour RTF.

Sauce is crushed tomatoes with Salt, pepper, garlic powder, Italian seasoning...cooked for about 15 minutes.

I sprinkle oregano on the dough before putting the pepperoni on. I use Boars Head Stick pepperoni.

Cheese is Brick 35g, Vermont Cheddar 30g and GFS Mozz/Provolone blend 115g.

Baked for 10 minutes @525F with convection. On middle rack in the oven.

I grease the pan with a very small amount of Crisco just so I can easily press the dough out.

I use these pans: https://www.detroitstylepizza.com/product/detroit-style-pizza-pan/

Some photos of the process below:

(EDIT: For a version using LDMP, at 20L, in lieu of sugar, see Reply 105 at https://www.pizzamaking.com/forum/index.php?topic=42012.msg461690#msg461690)

HansB · March 05, 2016, 07:18:37 PM

Brick then VT cheddar with Mozz last.

HansB · March 05, 2016, 07:19:25 PM

Finished

TXCraig1 · March 05, 2016, 07:51:25 PM

Very nice.

HansB · March 06, 2016, 09:25:37 AM

Thanks Craig and Lou.

Lou, you're too kind! I decided on Crisco after you had posted about using it. Crisco being thicker stays spread nicely on the pan, vegetable oil beads up on the PSTK surface. I agree that it seems to get crisper too. You're correct about not needing much oil. The after bake photo of the pan shows that the oil from the cheese is more than enough.

I can't wait to try Emmy Squared pizza, I'm sure it will be great!

TXCraig1 · March 06, 2016, 01:35:08 PM

Quote from: HBolte on March 06, 2016, 09:25:37 AM
Crisco being thicker stays spread nicely on the pan, vegetable oil beads up on the PSTK surface. I agree that it seems to get crisper too. You're correct about not needing much oil.

I agree with this 100%. I think Lou hit the nail square on the head with his suggestion that the very low conductivity of oil is why you don't want too much oil on the pan.

thezaman · March 06, 2016, 04:09:01 PM

Hans, great looking pizza. thanks for the pictorial.is that you Detroit pizza company recipe ?

HansB · March 06, 2016, 05:17:33 PM

Quote from: hotsawce on March 06, 2016, 03:59:17 PM
Larry persuaded me to try the Crisco and I haven't gone back since.

Also, I'm guessing your pies are crisp and not greasy based on the amount of fat used? It wouldn't be similar to frying a Sicilian crust in a big pool of oil.

Is your entire ferment with the dough pressed out in the pan, or do you do it cold in balls then press it out? I'm trying to figure out a process for reliable proofing of the dough. I let mine proof until it's well up the side of the pan. Was thinking about making the dough, pressing it out, letting it proof until almost the desired height, then cold ferment (it's basically ready to go at this stage.) all I would have to do is take it out and let it come to room temp before baking.

Yes, the bottoms are crisp and not greasy at all. I get them out of the pan immediately after they come out of the oven so the oil from the cheese does not soak into the crust.

I press mine out a couple of hours after making the dough. It's just too elastic initially.

I'll be interested in hearing how that works to CF after they proof. I just try to time mine so that they are sufficiently risen at bake time.

HansB · March 06, 2016, 05:22:08 PM

Quote from: thezaman on March 06, 2016, 04:09:01 PM
Hans, great looking pizza. thanks for the pictorial.is that you Detroit pizza company recipe ?

The Detroit Style Pizza Co. recipe was the starting point. I've tweaked it over the last six months to what I posted above. My next bake I'm going to up the salt to 2.8% to see if I like that.

HansB · March 07, 2016, 01:06:35 PM

Quote from: hotsawce on March 06, 2016, 09:31:58 PM
Just be aware more salt can kill the airiness and hurt browning/crisping

Thanks Lou.

jjd_87 · March 07, 2016, 02:47:27 PM

Hans, in your post from the Two Bill's thread you said you were at 62% Hydration, can you explain how increasing the hydration to 70% changed your dough?

HansB · March 07, 2016, 05:09:03 PM

Quote from: jjd_87 on March 07, 2016, 02:47:27 PM
Hans, in your post from the Two Bill's thread you said you were at 62% Hydration, can you explain how increasing the hydration to 70% changed your dough?

It seemed to me to be a bit lighter. Closer to what we had at the original Buddy's on the crawl.

derricktung · March 09, 2016, 09:10:58 AM

Thanks for sharing! Great information thread as I'm playing with Detroit style/square pies... my smaller pans should be coming in soon, so looking forward to doing some testing!

HansB · March 09, 2016, 09:18:49 PM

Looking forward to seeing your results Derrick.

surgtech2006 · March 10, 2016, 07:16:51 PM

Quote from: hotsawce on March 10, 2016, 06:21:29 PM
Wrong Thread

Maybe so, but 70 pizzas caught my attention! I cant seem to get 2 made consistantly $:-\$

HansB · March 10, 2016, 07:27:01 PM

Quote from: hotsawce on March 10, 2016, 06:18:13 PM
Just an update; made about 70 pizzas in brand new Lloyd Pans today. Pretty much all of them popped right out (unlike my older ones which don't seem to be as non stick as they used to be.) However, though i didn't have trouble releasing them from the pan, a few pans had some cheese that looked to be caramelized onto the side of the pan, and it didn't want to come off unless I dug at it.

Anyone else experience this?

This thread is fine for any DS talk. I have had a bit of cheese stick.

derricktung · March 11, 2016, 07:02:25 AM

Quote from: hotsawce on March 10, 2016, 06:18:13 PM
Just an update; made about 70 pizzas in brand new Lloyd Pans today. Pretty much all of them popped right out (unlike my older ones which don't seem to be as non stick as they used to be.) However, though i didn't have trouble releasing them from the pan, a few pans had some cheese that looked to be caramelized onto the side of the pan, and it didn't want to come off unless I dug at it.

Anyone else experience this?

I've had this happen too, Lou. It gets worse if you leave it on, as the spots where the cheese caramelized become problem spots in the long run after more uses as well if you don't clean em off pretty good. I know Lloyd has a recommendation of some type of commercial grade detergent they've tested that cleans the pans but doesn't impact the non stick... it comes with their packaging when you buy the pans. If you don't have it, I can find my old copy.

Btw, were you old pans Lloyd as well? I'm curious how many bakes until you start getting sticking problems...

nicu2001 · March 13, 2016, 02:26:05 PM

Quick question on this recipe. I made two doughs for an 8x10 lloyds pan earlier and I am 5.5 hours into a room temp ferment and the dough appears to be over risen? My house is at 71 degrees. First pic is at 1h second is at 5.5. Any ideas? Thanks

HansB · March 16, 2016, 05:00:14 PM

You did get a good rise on them, more than I usually get. The photo's after 5.5 hours look like they are ready to top and bake. Maybe your yeast is a bit more active or mine is less.

How did they turn out?

HansB · March 16, 2016, 05:04:44 PM

Square Pie on Pi day.

I upped the salt to 2.5% seemed to have better crust flavor.

This one was 12 hours CF and 10 RTF. I changed up by putting pepperoni on top and drizzling sauce on pre bake. Taste was very good but I'll go back to the traditional DS with pepperoni on first and sauce post bake.