Wondering if I can improve my dsp

[ThePizzaAlien]

Looking for help improving my Detroit style pizza. I'm pretty happy with the results of this recipe, but was looking for help maybe trying to improve it. I am wondering if there was any reason to add sugar like do .5% diastatic malt and do 1% sugar? Would it add anything to the flavor, I am also wondering if I should omit the oil as I see a lot of the detroits on here do not have oil. Lastly wondering if 2.6% salt is too much? Thanks.


100% kabf
68%  water
1%   Diastatic malt
2.6% salt
1%.  Olive oil
0.4% IDY

[ThePizzaAlien]

Here's some pictures

[gcpizza]

Looking for help improving my Detroit style pizza. I'm pretty happy with the results of this recipe, but was looking for help maybe trying to improve it. I am wondering if there was any reason to add sugar like do .5% diastatic malt and do 1% sugar? Would it add anything to the flavor, I am also wondering if I should omit the oil as I see a lot of the detroits on here do not have oil. Lastly wondering if 2.6% salt is too much? Thanks.


100% kabf
68%  water
1%  Diastatic malt
2.6% salt
1%.  Olive oil
0.4% IDY

Not sauced yet, sauce under cheese or a white Detroit?

They look good to me and because no one has invented Internet taste-o-vision yet, you'll have to give some clues as to what you think needs improved. Hans' latest formula (#105) uses 2% LDMP and no oil and has been the forum's gold standard for DSP since he created it. Have you tried his formula?

[ThePizzaAlien]

Not sauced yet, sauce under cheese or a white Detroit?

They look good to me and because no one has invented Internet taste-o-vision yet, you'll have to give some clues as to what you think needs improved. Hans' latest formula (#105) uses 2% LDMP and no oil and has been the forum's gold standard for DSP since he created it. Have you tried his formula?

No I haven't tried it yet that's partially what I was wondering about if I should up the dmp. The sauce is under cheese yes. I just feel like the flavor could maybe be improved I might just try a slightly longer cold ferment.

[gcpizza]

No I haven't tried it yet that's partially what I was wondering about if I should up the dmp. The sauce is under cheese yes. I just feel like the flavor could maybe be improved I might just try a slightly longer cold ferment.

You didn't say how long the ferment that you're doing now is, but since none of us can taste it you should try that and see if it makes a difference. If the bottom browned ok, then you shouldn't need more LDMP. There are other factors that also play a role in the taste of the final pizza like sauce, cheese, etc. Maybe experiment with those, too.

[foreplease]

You didn't say how long the ferment that you're doing now is, but since none of us can taste it you should try that and see if it makes a difference. If the bottom browned ok, then you shouldn't need more LDMP. There are other factors that also play a role in the taste of the final pizza like sauce, cheese, etc. Maybe experiment with those, too.

 I do not see anything that can be improved (or needs to be) with more DMP. Eliminating oil is easy enough to test. With how much oil/fried affect on exterior of the crust I doubt you would be able to tell a difference. I would not reach for the sugar either but it;s easy enough to test and draw your own conclusion.

If anything wrt flavor (and we can't tell from here), it's possible that leaving yeast at 0.4% and incorporating more time - some of it at lower temperature if necessary - could lend more flavor or depth of flavor. Other than that or using a different flour I think you are approaching the limits of what is possible. And that is because it looks damn good as is IMO.

[ThePizzaAlien]

You didn't say how long the ferment that you're doing now is, but since none of us can taste it you should try that and see if it makes a difference. If the bottom browned ok, then you shouldn't need more LDMP. There are other factors that also play a role in the taste of the final pizza like sauce, cheese, etc. Maybe experiment with those, too.

Thanks for the advice, you said something about Hans having a good recipe could you point me in that direction? 

[ThePizzaAlien]

I do not see anything that can be improved (or needs to be) with more DMP. Eliminating oil is easy enough to test. With how much oil/fried affect on exterior of the crust I doubt you would be able to tell a difference. I would not reach for the sugar either but it;s easy enough to test and draw your own conclusion.

If anything wrt flavor (and we can't tell from here), it's possible that leaving yeast at 0.4% and incorporating more time - some of it at lower temperature if necessary - could lend more flavor or depth of flavor. Other than that or using a different flour I think you are approaching the limits of what is possible. And that is because it looks damn good as is IMO.

Thanks for the advice as well I appreciate it;D

[gcpizza]

Thanks for the advice, you said something about Hans having a good recipe could you point me in that direction? 

Post # 105

https://www.pizzamaking.com/forum/index.php/topic,42012.msg461690.html#msg461690

That whole thread is a good read about DSP and is pinned at the top of the Detroit section.

[ThePizzaAlien]

Post # 105

https://www.pizzamaking.com/forum/index.php/topic,42012.msg461690.html#msg461690

That whole thread is a good read about DSP and is pinned at the top of the Detroit section.

Not sure how i haven't already looked at that thread thanks .

[Detmsp]

Most detroit pizza recipes don't use oil or dmp and have a much higher hydration (around 72-75%) to help get that open, airy crumb.

[nanometric]

2-part DSP article from Pizza Today:

https://pizzatoday.com/topics/dough-production-development/knead-to-know-the-tenets-of-detroit-style-pizza/

https://pizzatoday.com/topics/dough-production-development/knead-to-know-the-tenets-of-detroit-pizza-style-part-ii/

Of note: the related recipe is 58%HR, no oil.

[gcpizza]

2-part DSP article from Pizza Today:

https://pizzatoday.com/topics/dough-production-development/knead-to-know-the-tenets-of-detroit-style-pizza/

https://pizzatoday.com/topics/dough-production-development/knead-to-know-the-tenets-of-detroit-pizza-style-part-ii/

Of note: the related recipe is 58%HR, no oil.

I like that in this article someone with the credibility that Laura Myer has recognizes the similarities and the variations of a given style of pizza. There are obviously distinct characteristics that define a style of pizza, but when someone here goes ape sh!t dictator regarding their idea of a style it just demonstrates their lack of knowledge rather than their understanding.

[nanometric]

...ape sh!t dictator regarding their idea of a style it just demonstrates their lack of knowledge rather than their understanding.

Fave dogma post of all time (commenting on Lloyd pans vs. a DSP steel pan found on Amazon) :

The only legit Detroit style pizza pan I found on Amazon.

What makes it legit compared to other pans?

This pan is the correct material (steel.) It's the correct thickness (very thin sheet metal.) It (and only it) has the correct wire under the rim. (Look at the corners for that.) It has the correct folds that make up the corners. It has the correct finish.

I have several of these pans, but that's only because I can get them from my local pizza industry supply store. Yes, they exist here. At least one, anyway.

I live smack in the middle of Detroit Pizza.

I can't imagine that it's possible to get the correct results with the other pans I saw. They're all wrong for one or multiple reasons.

[sunnykhan]

Most detroit pizza recipes don't use oil or dmp and have a much higher hydration (around 72-75%) to help get that open, airy crumb.

they dont use oil in the dough ? really?

[Bobby Lawn]

they dont use oil in the dough ? really?

I think they mean that most Detroit restaurants don't use oil in their recipe. 

Outside of the 313 area code plenty of people use oil, LDMP, parbaked doughs, non brick cheese, pepperoni on top and do other blasphemous tweaks to their DSPs

[TXCraig1]

I've notice that many, if not most, DS formulas don't use oil. I always have. Not sure why.