Detroit Style - My way

[zwarbles]

Thank you!
Your pies look awesome!

My oven won't go over 500 unfortunately.

[HansB]

Thanks. I bet you'd be fine at 500. Worth a try.

[TXCraig1]

No such thing as a dumb question Pat!

Brick cheese is a mild Wisconsin cheddar similar in flavor to Muenster.

I find brick closer to Havarti than Muenster. Even the "mild" brick I've tried is sharper than most cheddar, and the original aged washed-rind version of brick that is anything but mild.

[HansB]

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.

[thezaman]

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 ?

[HansB]

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.

[HansB]

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.

[parallei]

.......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.

[thezaman]

  Hans, did you measure the seasoning mix that you used in your last batch of sauce?

[HansB]

  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.

[carl333]

Hans, what is your dough mixing procedure?

[HansB]

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.

[carl333]

tks Hans. I have 2 doughs in process. 1 for a pizza Bianca (rosemary, garlic...) and another with pizza sauce, mozz and pep.

[HansB]

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!

[carl333]

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!! 

[carl333]

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

[HansB]

That looks really good, thanks for posting the photo of your results!

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

[zwarbles]

That looks so tasty Carl!! 

[carl333]

what are you changing Hans? Have you tried it with DMP?

[HansB]

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.