Link to KA recipe for Detroit Style...

Started by Yeller, February 17, 2021, 06:55:55 AM

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HansB

#1
February 17, 2021, 08:49:49 AM
The article says that the key to DS is the pan. Then goes on to use a 13X9 pan. DS pizza is made in specific 10X8 and 10X14 pans...
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"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

tennisman03110

#2
February 17, 2021, 12:03:49 PM
The pan in the post is the one I use. It's a Winco aluminized steel, us cheapos buy it from Amazon for $15. Size is a bit of a joke (I think) but it's not seasoned steel.

I'm now going to tell myself the pan is the issue, why my pizzas don't rise as great...

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