My 4 attempts at DSP : stick to the pan

[spaceboy]

when you say sticking to the pan, do you mean the bottom/undercarriage or the sides where the cheese has fried?

the sides always stick and i scrape it out with a metal spatula, it has gotten easier to get the pies out
with each bake on my lloyds pan.  they seem almost like cast ironish in that the more you use them the better they are

i do wash with warm soapy water and never had a problem, and i also always to do a thin coat of grapeseed or veg oil, very thin

also, @hansb recommended crisco in his DSP thread and thats all that i use and probably all i ever will use
if you're talking about the dough itself sticking, i think crisco will help

[Dentifrice]

when you say sticking to the pan, do you mean the bottom/undercarriage or the sides where the cheese has fried?

the sides always stick and i scrape it out with a metal spatula, it has gotten easier to get the pies out
with each bake on my lloyds pan.  they seem almost like cast ironish in that the more you use them the better they are

i do wash with warm soapy water and never had a problem, and i also always to do a thin coat of grapeseed or veg oil, very thin

also, @hansb recommended crisco in his DSP thread and thats all that i use and probably all i ever will use
if you're talking about the dough itself sticking, i think crisco will help

I would say both. But cheese is fairly easy to unstuck. What happens is some spots at the bottom/undercarriage stick. That's what is strange. Not the whole bottom, just some spot. I just want to be able to slide it out of the pan like I see everywhere.

I think next time I try crisco...

I will also change my dough recipe. I have the book "Perfect pan pizza" from Peter Reinhart. I'll try this. There is also a dough recipe in the Modernist Pizza I have (but it contains sugar? I'm surprised)

[nanometric]

I have the book "Perfect pan pizza" from Peter Reinhart. I'll try this.

Overall a decent formula, but 80HR too high IMO. Suggest 70HR instead.

[Dentifrice]

Overall a decent formula, but 80HR too high IMO. Suggest 70HR instead.

Indeed, I just calculate the HR and it's 80.

Any recipe recommended here that works well?

[HansB]

Indeed, I just calculate the HR and it's 80.

Any recipe recommended here that works well?

Post #105 https://www.pizzamaking.com/forum/index.php?topic=42012.105

[spaceboy]

Post #105 https://www.pizzamaking.com/forum/index.php?topic=42012.105

this is all that you need. it's actually amazingly good and honestly pretty easy.
i've made it countless times with fermentation times varying from 16 CT + 4 RT and some
only RT for 6-8 hours.

i've had people say it's "the best slice of pizza i've had" and it's from people
that would not lie to me

i actually highly suggest you read through the entire thread and take notes
that's what i did along with rereading some parts a second time
have fun!

[Dentifrice]

thanks all

I'll try another recipe then!

[Yuvalvv]

i've had people say it's "the best slice of pizza i've had" and it's from people
that would not lie to me

I second this

[widespreadpizza]

Is anyone using the American Metalcraft Detriot Style pans, tese are coated and do say to season. I have 2 of the original syle raw steel, but they drive me nuts trying to maintain them..

HCDS108 Hard Coat Detroit Style Pan

I feel like I want one that I can wash before I get into these again.

[Stryda]

Another vote for Crisco, haven't found anything that works as well to prevent sticking.

[Sandhill]

Another vote for Crisco, haven't found anything that works as well to prevent sticking.

Lard, the Snow Cap stuff is at least marginally less toxic than Crisco.  If you have a good butcher (or maybe one serving the Mexican community) you can buy good lard.  If the flavor does not bother you bacon fat is an option, but I can only stand it if I am making something that the taste is good with.  If you render much pancetta you're all set 

[Pizza-Face]

Lard, the Snow Cap stuff is at least marginally less toxic than Crisco.  If you have a good butcher (or maybe one serving the Mexican community) you can buy good lard.  If the flavor does not bother you bacon fat is an option, but I can only stand it if I am making something that the taste is good with.  If you render much pancetta you're all set 

Do you say 'toxic' because of the red palm oil?

[SockoFrog]

I clean my lloyd pan with water and soap both times after use.

I understand I should just scrape the remaining dough/cheese stuck?

The newer Lloyd pans with the PSTK nonstick coating can be washed with Dawn and water after cooking.  Dry thoroughly with a paper towel and put away.  I have even contacted Lloyd customer service to confirm this is the way.  I have had heated arguments with some members on the Detroit Pizza group on Facebook that say you should never wash the Lloyd pans and instead just wipe down but leave the oil residue behind.  No thanks, to me that's gross.  And I got it directly from the source that it's fine to wash the pans like I am and put away.  But some members on that group are adamant that their way is correct. 

[SockoFrog]

Another vote for Crisco, haven't found anything that works as well to prevent sticking.

My worst DSP was with butter flavored Crisco.  Dough didn't fry well at all.  Went back to corn oil.  Works every time for me. 

[QuickDraw]

another person here with the blue steel pans.  the first few times i got sticking(after initial seasoning) but now it just slides out of the pan with little effort and heres what i do. 

i coat the pan with butter flavored crisco, just a thin coat.  i wipe a paper towel on the crisco and then wipe it all over the pan making sure to get it into the corners.  then i put about a tablespoon or a bit more olive oin in the bottom of the pan and spread it evenly with a brush.  then i add my dough and do the dimple and stretch every 20 minutes about 4 times.  and let it sit for 3-4 hours.  after cooking i scrape out any stuck bits and try to get as much oil out of the pan with paper towels and its ready for next time.

[DaveC]

another person here with the blue steel pans.  the first few times i got sticking(after initial seasoning) but now it just slides out of the pan with little effort and heres what i do. 

i coat the pan with butter flavored crisco, just a thin coat.  i wipe a paper towel on the crisco and then wipe it all over the pan making sure to get it into the corners.  then i put about a tablespoon or a bit more olive oin in the bottom of the pan and spread it evenly with a brush.  then i add my dough and do the dimple and stretch every 20 minutes about 4 times.  and let it sit for 3-4 hours.  after cooking i scrape out any stuck bits and try to get as much oil out of the pan with paper towels and its ready for next time.

I've been trying crisco, which works great for dough spreading and after-bake release (or at least doesn't appear to inhibit either).  However, I haven't been able to get more crispiness on the bottom -- does adding olive oil to the crisco-coated surface accomplish this for you, or is there another reason you add it?

[spaceboy]

I've been trying crisco, which works great for dough spreading and after-bake release (or at least doesn't appear to inhibit either).  However, I haven't been able to get more crispiness on the bottom -- does adding olive oil to the crisco-coated surface accomplish this for you, or is there another reason you add it?

i use crisco, and lately also a spritz of pam.  when i start to shape my ball into the pan i throw some olive oil on it along with some olive oil on my hands.
as far as crispy bottom...once you take the pie out of the pan put it directly on the baking steel/pizza stone.  only for a minute or 2 tho, really be mindful of it because it can go over rather quickly.

[QuickDraw]

I've been trying crisco, which works great for dough spreading and after-bake release (or at least doesn't appear to inhibit either).  However, I haven't been able to get more crispiness on the bottom -- does adding olive oil to the crisco-coated surface accomplish this for you, or is there another reason you add it?

my bottom is crispy.  so i guess yeah, i think it also adds flavor.  i put my pan on my bottom rack on top of a steel im sure that helps too.

[oliveview]

I've always used the basic (Chicago Metallic) non-stick steel pans, for my Detroit / Sicilian style pies. The older ones are still prone to sticking, even with an absurd amount of olive oil added. However, the trick I've employed for years now, with 100% perfect results; before I add the oil and then the dough, I lightly spray the pans with cooking spray (Pam, whatever). The finished pies just fly out of the pans, regardless how charred the cheese, crust, sauce, etc.

[DaveC]

my bottom is crispy.  so i guess yeah, i think it also adds flavor.  i put my pan on my bottom rack on top of a steel im sure that helps too.

Yep, this did the trick for me.  Nice crispiness and just enough crunch for my taste (before/after photos if I got the attachment order correct.)