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  • #1 by mb42403 on 22 Sep 2017
  • Hi what is the best Detroit dough recipe ?
  • #2 by Filtered on 12 Oct 2017
  • Hi,
    I've been developing my DS dough for a couple of weeks.  It's still got a bit of development to go though.  Here's what I did last Friday morning to Monday evening:

    Unbleached bread flour, 70F, 450g
    Semolina flour, 70F, 50g
    Water, 34F, 375g, 70.0%
    Instant dry yeast, 34F, 2g, 0.4%
    White sugar, 70F, 10g, 2.0%
    Skim milk powder, 70F, 10g, 2.0%
    Kosher salt, 70F, 10g, 2.0%
    Extra virgin olive oil, 70F, 10g, 2.0%

    In stand mixer, add flour into water, mix to combine
    Autolyse 20 minutes
    Add yeast, sugar & milk
    Kneed on setting 1 for 1 minute to combine
    Add salt
    Kneed on setting 1 for 1 minute to combine
    Add oil
    Kneed on setting 1 for 8 minutes
    Tranfer to floured marble slab
    Stretch and fold 3 times
    Grease transparent container
    Transfer to transparent container
    Spray top of dough with grease
    Cover transparent container
    Ferment at room temperature for 2 hours
    Cold/retard ferment for 24 hours
    Transfer dough to floured marble slab
    Stretch and fold 3 times and reball
    Regrease transparent container
    Transfer back to transparent container
    Spray top of dough with grease
    Cover transparent container
    Cold ferment for 48 hours
    Grease a 9x13x2" seasoned anodized aluminum pan with vegetable shortening
    Transfer dough to pan and stretch to fill pan
    Proof pizza dough in wrapped pan to room temperature for 2.5 hours
    Preheat oven with 2 pizza stones (hi & low) to 550F, approximately 35 minutes

    Top
    225g brick cheese
    125g of cremini mushrooms, each sliced into 6 slices
    125g / 32 slices of pepperoni
    200mL of prepared pizza sauce
    Liberal sprinkle of oregano
    Bake pizza for 15 minutes, swapping decks each 5 minutes
    Broil for 2 minutes
    Transfer to wood cutting board
    Slice into 8 pieces

    I just substituted semolina for no reason.  I may try upping it from 10% to 15% next time.  I don't think the milk powder was necessary and may omit it going forward.  I was surprised about the amount of rise each day in the fridge.  I initially stored the dough by the door but when i moved it to the back of the fridge it rose much less.  I will be trying 0.2% yeast and 3% salt next time.  Also, the crust seemed a tad thick and will be scaling it back by 20% next time.  And a 12 minute bake, leaving it in the middle rack for the full time would be sufficient.

    thnx for readin'
  • #3 by Stryda on 17 Oct 2017
  • Very detailed, thanks for that, might give it a go!
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