Jawn does sourdough Detroit-ish style pizza in a toaster oven

[PapaJawnz]

One of my favorite styles!  Actually my wife loves this style, admittedly I am more partial to a hand tossed round pie.  Anyway, this was probably my 5th attempt in my toaster oven (Oster 10-in-1 XL / Max Temp 450F).  I decided to use the pizza steel to bake the pizza on.  I don,t think it helped, more on that in the pictures.

Flour(62.5% of total flour, 36.085% of final dough)   203.1g    
Water(46.429% of total water, 18.764% of final dough)   105.61g           
Preferment (75%) (43.303% of final dough)   243.72g           
Sea Salt (2%)   6.5g
Sugar (1.2%)   3.9g
Total (173.2%)   562.83g           
Single Ball (2 balls total)   277.25g    
Expected Residue (1.5%)   8.31g

280g dough used for 8x10" lloyds detroit style pan.  Used 1 Tbsp of butter to grease the pan.  Dough is exactly what Hans's recipe calls for, with the difference being I am using my sourdough starter instead of IDY/ADY.  I made this dough yesterday, it was snowing and couldn't bake (we are on solar so we have to conserve battery power), so used up my starter and made a dough with 75% preferment!  It started rising rapidly as you can imagine.  I did 4 sets of stretch and folds 30 minutes apart, so the dough was room temp fermented for at least 2 1/2 hours before I moved it to the fridge.  After it was moved to the fridge, the rise stopped as I expect.  This morning when I took the dough out, whoosh!  alcohol smell galore with that familiar sour smell.  I knew this dough was going to be right. I took it out about 16 hours after cold fermenting and stretched it into the buttered pan.  Dough stretched like a dream, only needed the one stretch in the pan to fill it up.  Proofed in the pan for 3 1/2 hours.  Topped the pizza, sauce on the bottom 4 1/2 ounces of pizza hut clone (2/3rds) mixed with my new york-ish style sace (1/3rd), 5 3/4 ounces of cheese, 3 1/2 ounces of low moisture whole milk mozzarella and 2 1/4 ounces of sharp white cheddar for the frico edge, sliced pepperoni and raw italian sausage chunks.  Baked for 15 minutes on the bottom rack ontop of steel.  3 minutes prior to finish, I topped the pizza with some shredded parmesan/romano cheese.

Next time I think I want to do ham, bacon and green chiles.

I wonder how I can get more of a golden brown even crust on the bottom.  Perhaps I used too much butter?  Maybe I only need 1 tsp instead of 1 Tbsp.

[Dangerous Salumi]

Pepperoni first on the dough then other meats
Detroit's are cubed Brick cheese and Brick cheese only. IMHO Cubes go right to the edge against the pan. No crust.
Vegetables next. Sauté your fresh mushrooms well. Cool before you put them on. Be careful with mushrooms. Any mushroom canned or fresh is a health hazard if not handled properly. IMHO avoid canned.
Cooked but warm sauce goes on post bake.

[gcpizza]

One of my favorite styles!  Actually my wife loves this style, admittedly I am more partial to a hand tossed round pie.  Anyway, this was probably my 5th attempt in my toaster oven (Oster 10-in-1 XL / Max Temp 450F).  I decided to use the pizza steel to bake the pizza on.  I don,t think it helped, more on that in the pictures.

I've enjoyed watching you make various styles of pizza in your toaster oven. Demonstrates well that where there is a will there is a way and that the most important ingredient in pizza is the skill of the maker.

[gcpizza]

Pepperoni first on the dough then other meats
Detroit's are cubed Brick cheese and Brick cheese only. IMHO Cubes go right to the edge against the pan. No crust.
Vegetables next. Sauté your fresh mushrooms well. Cool before you put them on. Be careful with mushrooms. Any mushroom canned or fresh is a health hazard if not handled properly. IMHO avoid canned.
Cooked but warm sauce goes on post bake.

Let's just call this the "Dangerous Salumi-style of Detroit-style Pizza". Not even Buddy's follows such a rigid  standard as you apparently do.

[PapaJawnz]

Thanks for the tips Dangerous.  I've built the pizzas before with sauce on top, I like it too but wasn't feeling the heavy amount of sauce this time.

Thanks for the compliment gcpizza!  I appreciate it. 

I've never been into neapolitan, don't really care either way about DOP, or what is authentic in any style which is why I generally say "-ish" about what I'm doing.  When I was lurking around here years ago I remember seeing people going ape-$hit over the authenticity of a particular style.  Seemed like a waste of heartbeats from the stress.

I don't know when I'll get my hands on any brick cheese, I do understand that is the normal cheese for detroit style.  I just refuse to pay a shipping premium to get into the authentic zone.  These days I am trying to be as conservative with my money as possible.

About the toppings, I always thought that some of the original detroit style pizzarias put sauce down first?  I think it was Cloverleaf in Michigan that layered the toppings like a regular pan pizza.

For me it's all about flavor and fun.  I really try and nail the flavor the best I can because when you are cooking with cheaper ingredients you gotta level up the flavor somehow *cough*MSG*cough*.

Anyway, I don't mind rigid standards for someone else, but over here in less-than-ideal land, I'm more relaxed.

[Dangerous Salumi]

Thanks for the tips Dangerous.  I've built the pizzas before with sauce on top, I like it too but wasn't feeling the heavy amount of sauce this time.

Thanks for the compliment gcpizza!  I appreciate it. 

I've never been into neapolitan, don't really care either way about DOP, or what is authentic in any style which is why I generally say "-ish" about what I'm doing.  When I was lurking around here years ago I remember seeing people going ape-$hit over the authenticity of a particular style.  Seemed like a waste of heartbeats from the stress.

I don't know when I'll get my hands on any brick cheese, I do understand that is the normal cheese for detroit style.  I just refuse to pay a shipping premium to get into the authentic zone.  These days I am trying to be as conservative with my money as possible.

About the toppings, I always thought that some of the original detroit style pizzarias put sauce down first?  I think it was Cloverleaf in Michigan that layered the toppings like a regular pan pizza.

For me it's all about flavor and fun.  I really try and nail the flavor the best I can because when you are cooking with cheaper ingredients you gotta level up the flavor somehow *cough*MSG*cough*.

Anyway, I don't mind rigid standards for someone else, but over here in less-than-ideal land, I'm more relaxed.

Ive tried several different varieties of cheese and several combinations of them. Nothing is close to Brick imho. You should at least once try making your Detroits with Brick thats cubed. Before it gets too hot you can order Brick on line. Yes it's not $1.89/lbs from a restaurant store but it is worth the extra cost.

[PapaJawnz]

Ive tried several different varieties of cheese and several combinations of them. Nothing is close to Brick imho. You should at least once try making your Detroits with Brick thats cubed. Before it gets too hot you can order Brick on line. Yes it's not $1.89/lbs from a restaurant store but it is worth the extra cost.

I appreciate that.  Do you have a source that I can look at for a quote?  I am willing to buy whole loafs since I have freezer space and pizza is about 40% of my diet 

[Dangerous Salumi]

Let's just call this the "Dangerous Salumi-style of Detroit-style Pizza". Not even Buddy's follows such a rigid  standard as you apparently do.

I was a kid on the east side of Detroit in the 60's. We ate Buddies, Cloverleaf, Shield's etc.. What Buddies has now doesn't make any difference to me since I know what Detroit Style was when I was a kid.

I found this picture on line from 2016. It's a Buddies. Decent photo.

[Dangerous Salumi]

I appreciate that.  Do you have a source that I can look at for a quote?  I am willing to buy whole loafs since I have freezer space and pizza is about 40% of my diet 

https://www.pizzamaking.com/forum/index.php?topic=50342.msg781085#msg781085

[Dangerous Salumi]

Might want to try a dough mix that is just bread flour, water, salt and dry yeast no oil. 73% hydration. Pan is buttered well. Dough has olive oil  put on the top to prevent drying while it raises. You have to experiment with this since your oven is different than mine.

[gcpizza]

I was a kid on the east side of Detroit in the 60's. We ate Buddies, Cloverleaf, Shield's etc.. What Buddies has now doesn't make any difference to me since I know what Detroit Style was when I was a kid.

I found this picture on line from 2016. It's a Buddies. Decent photo.

That's all very nice. Let's still call it Dangerous-style and let others to their own interpretations. Buddy's has evolved whether you have evolved with them or not. Others also have their own interpretations of the style. You can make it the way you want, but just don't insinuate that your way is the only correct way.

Jawn had an astute observation when he wrote "When I was lurking around here years ago I remember seeing people going ape-$hit over the authenticity of a particular style.  Seemed like a waste of heartbeats from the stress."

You've been very helpful, but your terse dogmatic directives are not so helpful. Maybe saying something like "This is the way I do it" or "Buddy's used to do it this way back in the day" would have been a better way to present your ideas about the style.

[Dangerous Salumi]

That's all very nice. Let's still call it Dangerous-style and let others to their own interpretations. Buddy's has evolved whether you have evolved with them or not. Others also have their own interpretations of the style. You can make it the way you want, but just don't insinuate that your way is the only correct way.

Jawn had an astute observation when he wrote "When I was lurking around here years ago I remember seeing people going ape-$hit over the authenticity of a particular style.  Seemed like a waste of heartbeats from the stress."

You've been very helpful, but your terse dogmatic directives are not so helpful. Maybe saying something like "This is the way I do it" or "Buddy'used to do it this way back in the day" would have been a better way to present your ideas about the style.

LOL lets see what the site owner says.

[spaceboy]

lookin good jawnz, use whatever cheese you want in any capacity you want. pizza is personal, there are no rules. ever. nothing is right or wrong its just how who person does it.  also, let that use of MSG shine my man, nothing wrong with it at all.  i use it ALL the time

[kori]

Looking good.

[Dangerous Salumi]

lookin good jawnz, use whatever cheese you want in any capacity you want. pizza is personal, there are no rules. ever. nothing is right or wrong its just how who person does it.  also, let that use of MSG shine my man, nothing wrong with it at all.  i use it ALL the time

Nope without Brick, and the proper pan, layering and a Detroit style sauce its just another pan pizza.
I saw a English woman with a video on YT  say something similar to this and it stuck with me.
"You can tape a lightbulb to your forehead  and call yourself a lamp but you're still not a lamp"

[PapaJawnz]

Ok Dangerous that was pretty damn funny 

Look folks, I am an "-ish" kind of guy.  I understand what the real deal's components are for of all styles.  I've made close to if not more than 1000 pizzas and spent a lot of time here reading the in's and out's of the different styles for close to a decade before I joined.  There's no secrets to the standards and being an -ish, it's my bastardized version, and I know it.

Let me leave you all with this.  When I can make it authentic, I will.  In the meantime I'm just having fun and making sure the pizzas taste great.

[kori]

Ok Dangerous that was pretty damn funny 

Look folks, I am an "-ish" kind of guy.  I understand what the real deal's components are for of all styles.  I've made close to if not more than 1000 pizzas and spent a lot of time here reading the in's and out's of the different styles for close to a decade before I joined.  There's no secrets to the standards and being an -ish, it's my bastardized version, and I know it.

Let me leave you all with this.  When I can make it authentic, I will.  In the meantime I'm just having fun and making sure the pizzas taste great.

keep up the fun Papa J!

[Dangerous Salumi]

Ok Dangerous that was pretty damn funny 

Look folks, I am an "-ish" kind of guy.  I understand what the real deal's components are for of all styles.  I've made close to if not more than 1000 pizzas and spent a lot of time here reading the in's and out's of the different styles for close to a decade before I joined.  There's no secrets to the standards and being an -ish, it's my bastardized version, and I know it.

Let me leave you all with this.  When I can make it authentic, I will.  In the meantime I'm just having fun and making sure the pizzas taste great.

Were any of the links in the Dangerous Brick Cheese Resource Page good for your Brick cheese search?

[gcpizza]

LOL lets see what the site owner says.

Says about what?

[PapaJawnz]

Were any of the links in the Dangerous Brick Cheese Resource Page good for your Brick cheese search?

Good for sourcing just too expensive for me.  Thanks for the info.  I may see what can be found in Pueblo or Colorado Springs, they are just a long drive for me (90+ miles each way minimum)