My latest DSP

[SockoFrog]

I use Joseph Maino's recipe from the Detroit Style Pizza Enthusiasts Facebook group.  It's so good I see no reason to change it.  I'm still experimenting with cheese blends, as I don't feel like paying the price to ship in Brick cheese. This cook used cheap store brand cheese.  25% whole milk mozz from Walmart.  25% part-skim mozz from Kroger.  50% Muenster from Kroger. 

These are 10x14 using Lloyd pans brushed with corn oil.  Cooked at 470 for 18-20 mins on second from bottom rack.  Sauce under the cheese as my son doesn't like the sauce on top.  Cheese pizza for him, pep for my wife and I.  We did an experiment between Hormel Cup & Crisp Bold and Boar's Head Pepperoni stick that I freshly sliced.  To me, the Hormel wins out for taste and cupping ability.  My wife liked the Boar's Head because it wasn't as oily.  Both were good though. 

Sauce was Stanislaus Pizzaiolo mixed with a little tomato paste and garlic powder and salt. 

I can definitely tell a taste difference using cheap cheese.  It's not as flavorful.  I've used Boar's Head whole milk mozz in the past and Murray brand muenster.  I think that's better, but it's also quite a bit more expensive. 

I also did a same-day dough for this cook.  I normally do a slow ferment in the fridge for 2 days.  I think the dough definitly lacked flavor doing a same day as opposed to letting it go in the fridge for multiple days. 

[Pizza-Face]

That dough looks nice and airy, yet stands up to the cheese.
Can you post the recipe and the process you used? -TIA

[Pizza-Face]

Nevermind, I found it:   https://www.pizzamaking.com/forum/index.php?topic=82045.msg765746#msg765746

[bargebakery]

That DSP looks fantastic. It looks like you got a really nice bake, would you say that 470 is a perfect temperature? I'm still experimenting with temperature on my DSP. Thanks! Do you have an IG account?

[SockoFrog]

That DSP looks fantastic. It looks like you got a really nice bake, would you say that 470 is a perfect temperature? I'm still experimenting with temperature on my DSP. Thanks! Do you have an IG account?

Thanks!  I have had no issue with that temp, but everyone's ovens are different. I do mine on the second from bottom rack. Takes about 18 minutes. Just start watching it after 15 mins or so and take it to the color you like it. I do not use IG

[Timpanogos Slim]

Nevermind, I found it:   https://www.pizzamaking.com/forum/index.php?topic=82045.msg765746#msg765746

Interesting. This afternoon i mixed up a batch of DSP dough where the grist is 10% semolina, or rather 10% CM extra-fancy pasta flour. also 2% potato starch. The rest is CM 00 because i have a bunch of it, plus some diastatic malt.

Planning to make pizza tomorrow. It's in the fridge for the night.

[foreplease]

Those look good, SockoFrog. Although I agree with the additional flavor and performance of 48 (or even 24) hr CF, sometimes we don't have 48 hrs. You might like a small amount of LDMP for those times. I have not tried it for DS but think a poolish 6-12 hrs before making your dough would impart more flavor.