DSP Really Coming Together

[bargebakery]

It's been a year long journey to "perfect" my DSP and although it will never be quite there, I have been really pleased with my results recently. Simple. Good quality ingredients and an extremely formulaic recipe.

48 hour cold ferment; remove from cold and bench rest in container 2 hours. Coil fold into 8 x 10 DSP pan (I use Detroit Style Pizza Company pans), cover and let rest 2 hours at ambient; add toppings; bake 475 degrees for 12.5 minutes, rotating pan half way.

I like to grease my seasoned pans with crisco and a light drizzle of olive oil.

Remove from pan relatively quickly from removal of oven.

Very proud of the crumb and how this particular joint turned out.

I would love it if you could follow my Instagram account @bargebakery

[spaceboy]

lookin good barge!

[pizzanovice]

It's been a year long journey to "perfect" my DSP and although it will never be quite there, I have been really pleased with my results recently. Simple. Good quality ingredients and an extremely formulaic recipe.

48 hour cold ferment; remove from cold and bench rest in container 2 hours. Coil fold into 8 x 10 DSP pan (I use Detroit Style Pizza Company pans), cover and let rest 2 hours at ambient; add toppings; bake 475 degrees for 12.5 minutes, rotating pan half way.

I like to grease my seasoned pans with crisco and a light drizzle of olive oil.

Remove from pan relatively quickly from removal of oven.

Very proud of the crumb and how this particular joint turned out.

I would love it if you could follow my Instagram account @bargebakery

The pizza looks great! What recipe did you use? Thanks for any advice/info.

[Bobby Lawn]

Remove from pan relatively quickly from removal of oven.

Wondering why you do this? 

From my experience and what I've read and learned, letting it sit in the pans to 'set' the frico can help. 

When I'm pumping out slices to a long line I tend to rush and when I de-pan (is that a word?) my pizza and cut too early I may bring down the walls (and let out an audible gasp!)

Love to hear your reasoning for a quick removal. 

[TXCraig1]

Pizza looks great, but I'm pretty sure there is a rule that you have to post a picture of the pizza after it's out of the pan   

[bargebakery]

Wondering why you do this?

From my experience and what I've read and learned, letting it sit in the pans to 'set' the frico can help.

When I'm pumping out slices to a long line I tend to rush and when I de-pan (is that a word?) my pizza and cut too early I may bring down the walls (and let out an audible gasp!)

Love to hear your reasoning for a quick removal.

Hey there! It's been a little bit of time since I posted here and I've actually forgotten that I started this post. I really don't know why I remove from the quickly. It's just something that I've traditionally always done, with no factual reason for it! LOLOL 

[Bobby Lawn]

Hey there! It's been a little bit of time since I posted here and I've actually forgotten that I started this post. I really don't know why I remove from the quickly. It's just something that I've traditionally always done, with no factual reason for it! LOLOL

alrighty then. thanks for the honesty lol