Dangerous Detroit Style Pizza

[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

BTW my Detroit Style pans are steel.

[sodface]

Did you add sauce post-bake, post-cut, on that last one?

[Dangerous Salumi]

Did you add sauce post-bake, post-cut, on that last one?

Yes

[RupertPupkin]

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

Great stuff, I have enjoyed following along as I try my own experiments with Detroit style!

Having only used PSTK pans before, I figured I'd give the seasoned pans a shot. I'm all the way through step 9 now, so ready to go.

The instructions that came with this suggest making a very low hydration dough on the first bake. I'm curious if you (or others) did this. Am I reading correctly that I am basically doing this first bake just to break in the pan? And then it's good to go after that?

[Dangerous Salumi]

Great stuff, I have enjoyed following along as I try my own experiments with Detroit style!

Having only used PSTK pans before, I figured I'd give the seasoned pans a shot. I'm all the way through step 9 now, so ready to go.

The instructions that came with this suggest making a very low hydration dough on the first bake. I'm curious if you (or others) did this. Am I reading correctly that I am basically doing this first bake just to break in the pan? And then it's good to go after that?

Thanks.

I did focaccias first because I didn't want to waste cheese etc. if the dough stuck to the pan. Butter up the pans liberally. I ferment the dough in the pan. I bake on a cordierite plate with steel on a rack above. 550° is best. 15 minutes for a loaded Detroit Style.

[Loarina Vega]

       Thanks !      Cool and repeat steps #3-8 three times.        Okay step number 8 is repeated 3 times also... That's three beers okay I will do... Cheers!

[Dangerous Salumi]

Detroit Pizza from last weekend...

[cheeze_pizza]

Looking great! I have a couple traditional square pans like your and one oddball silver pan I got at a garage sale in GA. I swear the silver pan must be a magic pan cause the burnt edges always look nicer on those pies. Go figure! I loved seeing your creations. 

[Dangerous Salumi]

I think I will make Detroit pizza at the end of this week

[Dangerous Salumi]

Pepperoni, green pepper, onion and mushroom...

[Dangerous Salumi]

Pepperoni, green pepper, onion and mushroom...

[Dangerous Salumi]

Pepperoni,

[foreplease]

Looks tasty. You prefer working with ADY for this style rather than your leavin?

[TXCraig1]

Damn good looking pizza.

[Dangerous Salumi]

Damn good looking pizza.

Thanks Craig.

[Dangerous Salumi]

Looks tasty. You prefer working with ADY for this style rather than your leavin?

Yes these are with dry yeast. I have made Detroit pizza with Brick, Fontina and I want to try it with Fontina with white cheddar and white cheddar alone. Now that I have a slicer I can also vary the thickness of the pepperoni and the brand.  I'm still varying the amount and type of ingredients and when I'm happy with it I will change over to my levain.

[cheeze_pizza]

Hot Dang! Those are great looking red tops! 

[3.14 Guy Version 2.0]

Great work!  I live on the East Side of Detroit (Shores) and know a thing or two about great Detroit Style.  And that sir is great looking stuff! 

[Dangerous Salumi]

Hot Dang! Those are great looking red tops! 

Great work!  I live on the East Side of Detroit (Shores) and know a thing or two about great Detroit Style.  And that sir is great looking stuff!

Thanks.

[invertedisdead]

Real nice Detroit's DS!