Dangerous Detroit Style Pizza

[Dangerous Salumi]

I spent the first decade of my life on the East Side of Detroit, 8 Mile and Hoover. A young Marshal Mathers (later to be known as "Eminem") and his mom moved in 3 blocks over  a few years after we left in the late 70's and the rest is history.

My whole family was scattered all over the East Side. They mostly worked at the Big 3. They owned bars and they owned pizzeria's. Some were lawyers. Some needed lawyers.

When we had pizza it was from Buddy's, Shield's, Cloverleaf, and a few other's no so famous. They didn't call it Detroit style. It was pizza. Sometimes I used to get a square of Sicilian from Vince's after my paper route. I had my first cannolli there.

My Dad says he doesn't like NYC pizza. I keep telling him all NY pizza isn't Staten Island cracker crust bar pizza or a NYC street slice. We took him to L&B Spumoni and everyone thought it was crap. Me too. He likes my NY Style. I'm making Detroit Style just for my Mom and Dad when they come out to New Jersey.

I bought these unseasoned pans from the manufacturer in Michigan who supplies the "big chains".  Along with my NYC pies, I post a few pictures and share my experiences.

[Dangerous Salumi]

Seasoning coming along nicely. Smooth as glass.

[brewerjosh]

What's the supplier of those pans? I have the non-stick version but would love a home seasoned pan to play with too

[Dangerous Salumi]

What's the supplier of those pans? I have the non-stick version but would love a home seasoned pan to play with too

Checks or cash only.

http://paprod.com/pans.html

[Dangerous Salumi]

I started the "Dangerous Brick Cheese Resource Thread" to make it easy to find sources for Brick cheese when making Detroit Style pizza.


https://www.pizzamaking.com/forum/index.php?topic=50342.new#new

[Dangerous Salumi]

I made a 75% hydration dough with AP flour, ADY, TF=.128, overnight CF and baked at 500° in buttered pans. Popped right out. They are ready to use.

[Dangerous Salumi]

More pics

[Dangerous Salumi]

This was supposed to be test dough but YUM! What ever I made here, wife thinks it tastes great. Me too.

[Dangerous Salumi]

https://youtu.be/2g13HYw0ddM

[Dangerous Salumi]

Tonight's Detroit Style

[Dangerous Salumi]

Underside

[Dangerous Salumi]

Forget the "Non-Stick" hype. Old school seasoning is the best.

[Dangerous Salumi]

After 2 squares of this you'll need to take a nap.

[norcoscia]

Great work on that edge - hard to get it nice a crispy w/o going too far with the char - excellent job 

[Dangerous Salumi]

Great work on that edge - hard to get it nice a crispy w/o going too far with the char - excellent job 

Thanks.
To be honest this is an extraordinarily easy pie to make compared to the NY Style made with my leaven that I have been working on for last few months.

[Dangerous Salumi]

Last night's Detroit Style
73%, KABF, ADY, 2 hr rt ferment

[Dangerous Salumi]

Last night's Detroit Style 2

[norcoscia]

Pro job on those DS, they look fantastic and are making me hungry 

[Loarina Vega]

Seasoning coming along nicely. Smooth as glass.

.             Do you have a link or s go to guide and how you season them I tried to put some oil on a new half sheet pan at the pizza place and set off the alarms..... nice work I like this thread

[Dangerous Salumi]

.             Do you have a link or s go to guide and how you season them I tried to put some oil on a new half sheet pan at the pizza place and set off the alarms..... nice work I like this thread

1) Scrub the pan with soap and hot water.
2) Dry well.
3) Wipe it down with flaxseed oil (corn oil and Crisco work too)
4) Turn it over.
5) Put in a preheated oven at 425°F
6) Turn on exhaust fan
7) Set timer for 90 minutes
8) Swig cold beer
9) Cool and repeat steps #3-8 three times.
10) Cook/bake/fry
11) Wash only with hot water and a soft brush. Dry, and lightly oil with your choice of cooking oil until next time