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Author Topic: Dangerous Detroit Style Pizza  (Read 1819 times)

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Offline Dangerous Salumi

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Re: Dangerous Detroit Style Pizza
« Reply #20 on: January 03, 2018, 05:07:37 PM »
.             Do you have a link or s go to guide and how you season them I tried to put some oil on a new half sheet pan at the pizza place and set off the alarms..... nice work I like this thread

BTW my Detroit Style pans are steel.
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline sodface

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Re: Dangerous Detroit Style Pizza
« Reply #21 on: January 03, 2018, 11:58:11 PM »
Did you add sauce post-bake, post-cut, on that last one?
Carl

Offline Dangerous Salumi

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Re: Dangerous Detroit Style Pizza
« Reply #22 on: January 04, 2018, 06:03:28 AM »
Did you add sauce post-bake, post-cut, on that last one?

Yes
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline RupertPupkin

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Re: Dangerous Detroit Style Pizza
« Reply #23 on: January 04, 2018, 04:13:25 PM »
1) Scrub the pan with soap and hot water.
2) Dry well.
3) Wipe it down with flaxseed oil (corn oil and Crisco work too)
4) Turn it over.
5) Put in a preheated oven at 425°F
6) Turn on exhaust fan
7) Set timer for 90 minutes
8) Swig cold beer
9) Cool and repeat steps #3-8 three times.
10) Cook/bake/fry
11) Wash only with hot water and a soft brush. Dry, and lightly oil with your choice of cooking oil until next time

Great stuff, I have enjoyed following along as I try my own experiments with Detroit style!

Having only used PSTK pans before, I figured I'd give the seasoned pans a shot. I'm all the way through step 9 now, so ready to go.

The instructions that came with this suggest making a very low hydration dough on the first bake. I'm curious if you (or others) did this. Am I reading correctly that I am basically doing this first bake just to break in the pan? And then it's good to go after that?

Offline Dangerous Salumi

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  • Location: Few miles west of the George Washington Bridge
  • Using our home grown culture to leaven our dough
Re: Dangerous Detroit Style Pizza
« Reply #24 on: January 04, 2018, 06:27:33 PM »
Great stuff, I have enjoyed following along as I try my own experiments with Detroit style!

Having only used PSTK pans before, I figured I'd give the seasoned pans a shot. I'm all the way through step 9 now, so ready to go.

The instructions that came with this suggest making a very low hydration dough on the first bake. I'm curious if you (or others) did this. Am I reading correctly that I am basically doing this first bake just to break in the pan? And then it's good to go after that?

Thanks.

I did focaccias first because I didn’t want to waste cheese etc. if the dough stuck to the pan. Butter up the pans liberally. I ferment the dough in the pan. I bake on a cordierite plate with steel on a rack above. 550° is best. 15 minutes for a loaded Detroit Style.
« Last Edit: January 04, 2018, 06:34:42 PM by Dangerous Salumi »
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

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Offline Loarina Vega

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Re: Dangerous Detroit Style Pizza
« Reply #25 on: January 22, 2018, 05:43:44 PM »
       Thanks !      Cool and repeat steps #3-8 three times.        Okay step number 8 is repeated 3 times also... That's three beers okay I will do... Cheers!

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