Detroit Style - My way

[9slicePie]

the version he settled on in post 105.

This is what I was talking about.  Thanks.

[spaceboy]

post 105

[PapaJawnz]

My bad G, I didn't realize that.  Time for me to try out post 105 recipe next 

[TXCraig1]

Strive for 105 

[quietdesperation]

105 for a 313, little too much sauce, but one of the best crumbs I've gotten from a Detroit. Finally getting the hang of our underpowered, top-only heat oven at our place in fl, 530f for 12 mins, 2nd rack from the top, pan on steel.next time I'll top a little later but the char on the pepperoni was great for us.

[Potato551]

Looking to making some this weekend. I don't have any LDMP, looks like I should be using 1-1.5% sugar. Any particular one from Amazon I should get for later?

I also only have aluminum baking sheets and ceramic/glass bakeware until my Llyod pans come in. Which one would I best off using for now?

Thanks!

[gcpizza]

I also only have aluminum baking sheets and ceramic/glass bakeware until my Llyod pans come in. Which one would I best off using for now?

Use the aluminum sheet pans and parbake the crust(s) before topping and doing the final bake. If the pans aren't properly seasoned, you'll probably want to season them at least once if not twice before trying to bake pizza in them.

[Howitzer21]

I made Hans' recipe via post 105 - no changes. Really good recipe & workflow.

Used sharp white cheddar for the frico, and a mozz / white cheddar blend for the top, along with shredded pepperoni because why not. Finished with cooked pizza sauce and some thawed basil pesto.

I cooked it for ~14 min @ 525°F, middle rack over two pizza stones (preheated for 1 hour). I think I'll go another minute next time and maybe opt for the steel in lieu of stones to get the bottom crisped a bit better, as it was light golden but not quite as fried as desired (sorry no pic of the base).

Cheers, Hans.

[TXCraig1]

Very pretty. I like the way you did the edge cheese. I'm going to steal that.

[Howitzer21]

Thanks Craig. I remember seeing another user do it that way, which is why I bought the pre-sliced cheddar like for cheese & crackers, and then just chopped it for 'shredded cheese' for the rest. I don't recall who posted though, but can't take credit for it.

Edit: It was Tony's post here. Consider this my humble tribute to him, and his contributions to this forum.

https://www.pizzamaking.com/forum/index.php/topic,42012.msg763224.html#msg763224