Detroit Style - My way

[HansB]

I see.  So with the KA 3.5c, what's your process?  Just the regular basic blade?   When using the KA 3.5c Food Processor, is the mixing all done in the mixer?  Is any done on the counter with hand kneading?  Any slap/folds in the pan or anything?  I'm just trying to get a feel for the detailed dough process when using a smaller 3.5c food processor, including what order things are mixed...  like, do you mix the dry stuff first, then slowly add the water?  Total mix time?  This is for your 280g dough in post #115.

I put the water first then yeast. Swish to dissolve then add the flour and salt. Using the metal blade I mix until it forms a ball. Remove it from the bowl, cover it for about 10 minutes, then form into a ball.

[nikolausp]

I put the water first then yeast. Swish to dissolve then add the flour and salt. Using the metal blade I mix until it forms a ball. Remove it from the bowl, cover it for about 10 minutes, then form into a ball.

Ok, so no extra kneading (unless forming into a ball requires some working / kneading with the dough?).  Good to know... I'll try that next time.

I didn't see this in time, so here's what I just did a bit ago:

I doubled your #105 post recipe (making two 8x10 Lloyd pans tonight) and used my cheap 10-cup Food Processor.  First, I dissolved the salt into the water for kicks in a measuring cup, set aside (I thought it might be good to get the salt nice and dissolved first, as I think I've read that somewhere on the forum).  I then added the Flour, Diastatic Malt Powder, and Yeast (IDY) to the processor and pulsed it a few times to get it all mixed well, then I dumped in the water w/ dissolved salt and turned on the Processor till everything came together decently.  I'm not sure if I over-mixed it or not... I might have, because it seemed to start gripping the middle shaft overly much after a while, instead of more on the outside of the mixing bowl.  I didn't really know what to do then, so I then put the dough onto the counter and did some stretch folds several times with wet fingers, then I separated the dough into 2 crisco'd 8x10 pans, and kind of stretched it out a bit, and put the pan lids on, and just left them out on the counter (room temp).  I never formed anything into a ball.    I thought Detroit Style pizzas were supposed to go straight into the pans, kind of spread out a bit.  Crossing my fingers that things turn out well.

Now I'm going to make my first batch of Craig's Homemade Calabrian Chili Oil!

[nikolausp]

I think Hans says to cook these in the oven, using both Top & Bottom heat.... but he doesn't use convection.

I read through my entire oven manual, and it mentions nothing about heat from top & bottom, other than convection mode, which it says is just kinda heat from all around.

The manual says my "Bake" feature, heats from the bottom.

I guess I'll just try "Bake" at 525, and see what happens.  I have both a top and bottom oven.... I guess I could do 1 with "bake" at 525, and one at "convection" at 500, and see what happens.  (Manual says to reduce by 25 degrees on convection)

[HansB]

My oven heats from the bottom, except for the broiler which is of course on top. I don't use the broiler for DS pizza.

[nikolausp]

My oven heats from the bottom, except for the broiler which is of course on top. I don't use the broiler for DS pizza.

Good to know.... your oven sounds similar to mine then.  My results tonight came out good!  I did 525 degrees, middle rack, on "bake" which heats from the bottom.   I'll post pics tomorrow, too tired right now after a long night watching football & UFC PPV lol.  I literally read my entire oven manual earlier today, trying to figure out how to do heat from Top & Bottom, "conventional style", based on your post #230, recommending Top & Bottom heat for Detroit Style.  (I likely just misunderstood, based on the post you were replying to at the time, it seems).

Post #230:
https://www.pizzamaking.com/forum/index.php?topic=42012.msg602988#msg602988

[HansB]

Post #216:
https://www.pizzamaking.com/forum/index.php?topic=42012.msg602988#msg602988

That was my recommendation to Post #217. His oven does not have bottom only baking, only warming.

[nikolausp]

That was my recommendation to Post #229. His oven does not have bottom only baking, only warming.

Exactly.  that's why I said :  "I likely just misunderstood, based on the post you were replying to at the time, it seems."

[nikolausp]

Thank you HansB for the thread!  I'm a brand-new member to this forum, 3 weeks ago.  I've read a TON of threads and posts.  I've never made dough at home, or any homemade pizza.  I wanted to take a stab at Detroit style, with HansB method (Post #105).  I used HansB post 115 for the dough.  I used MAE method I learned from this forum to make homemade sauce, using Carmelina whole peeled tomatoes I ordered directly from Carmelina's website, as a nod to Norma and her thread about Carmelina Sauce. (I love Norma!)

Thank you to HansB for the efforts on this forum and this Detroit Thread, and I apologize in advance for probably annoying him with too many n00b questions.  I love Pizza, and I love this forum, and I am grateful.  And the pizza came out great!

[HansB]

Well done! Happy that I could help.

[TravisNTexas]

@nikolausp  That just looks amazing!  I have this recipe bookmarked and even have transcribed into word and adjusted to my pan size, even bought the pan, but have not yet tried it.  I searched and figured HansB was the place to start.  I hope I can match your results!!  Very nicely done!

[qrkid]

Been making pizza at home for around a year. This is my 1st try at a Detroit style. Superbowl Sunday 1 year ago I tried my 1st pizza and it was a buffalo chicken pie (couldn't decide between pizza and wings for the big game so combined them.) I thought that a buffalo chicken sounded good for a 1 year anniversary pie, but doing it in a detroit style. This was a test run for next week.
used HansB recipe from post #1.

I did autolyse dough for 1hour before adding yeast, salt and sugar. CF for 12yrs and then about 6hr at RT before dressing and baking at 500deg for 10min in convection oven sitting on cast iron pizza stone (stone temp was 530deg).
This pie was a pulled pork, caramalized onion and bannana pepper pie. I used sharp white cheddar, muenster and mozzarella.

thanks for the recipe HansB and all the good info in this thread in general. Worked out pretty good I thought.

[HansB]

You're welcome. The pizza looks like it turned out well, thanks for sharing!

[HansB]

Different formula today. Poolish with par bake. Although the dough weight was the same as I always use, par baking made for more rise and lighter crust. Using a small amount of cheese on the par bake really minimized the shrinkage of the dough. Not sure if I prefer par baked or not. The advantage is that I vacuumed packed and froze two that I can use quickly on a whim.

[Andrew t]

Hans,
Nice looking par bakes.

For me I've really worked to master both ways and personally and operationally prefer the par bake. They really eat like different pizzas to me. I like the straight bake and see why folks dig it but am drawn to the extra light nature of the par bake.

What time and temp are you par baking.

I've very grateful to you for helping so much on my journy to pan pizza bliss.

Andrew

[HansB]

You're very welcome Andrew. They are really different, but both versions are good!

Those above were baked at 550° for about 5 minutes, 500° will work too, just add a minute or two.

[TXCraig1]

Different formula today. Poolish with par bake. Although the dough weight was the same as I always use, par baking made for more rise and lighter crust. Using a small amount of cheese on the par bake really minimized the shrinkage of the dough. Not sure if I prefer par baked or not. The advantage is that I vacuumed packed and froze two that I can use quickly on a whim.

To my eye, that's nearly perfect DS.

Did you dock the dough? If not, how did you prevent bubbles form popping up?

[parallei]

Did you dock the dough? If not, how did you prevent bubbles form popping up?

That is the first thought that popped into my mind too. Great looking pies, Hans.

[HansB]

To my eye, that's nearly perfect DS.

Did you dock the dough? If not, how did you prevent bubbles form popping up?

Thanks. Yes, I docked the dough.

Although very good it's a bit thick and light compared to the authentic that DS that you get around here. It's nice to have a few in the freezer for a quick pizza fix.

[HansB]

That is the first thought that popped into my mind too. Great looking pies, Hans.

Thanks Paul.

[norma427]

Different formula today. Poolish with par bake. Although the dough weight was the same as I always use, par baking made for more rise and lighter crust. Using a small amount of cheese on the par bake really minimized the shrinkage of the dough. Not sure if I prefer par baked or not. The advantage is that I vacuumed packed and froze two that I can use quickly on a whim.

Hans,

Very nice looking Detroit's! 

Great experiment using cheese on the par bake!!

Norma