How do I get my pizza like this?

Started by pizzapieguy, August 31, 2021, 09:19:11 PM

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pizzapieguy

I want to get my Detroit's looking like in this picture. The pizza is from a pizzeria here in Portland called East Glisan Pizza Lounge. I started making Detroits for about the past month, using Hans recipe as the basis. I'm getting great pizza but there dough is pillowy soft on the inside with a crunch exterior. Mine has great crunch, but it's not as tall and soft on the inside. Should I try adding more dough? More yeast?  Also I'm trying to get the lacey cheese exterior they have. I get a nice char ring around the pie, but wondering how I get that caramelization they get. Specific cheese? Specific pans? They use an 8x10 size, same as me. I'm currently using a Lloyds pans and loving them. This is my introduction to pizza making the past month but I've been having a lot of fun with it.

HansB

Letting it proof in the pan a bit longer can make it lighter. Adding more cheese, white cheddar, around the edge can get more of a crown.
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"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

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dedede

Other members can do this better than I can but these folks may:

Use a high hydration dough (higher than Hans's 70-75%)
Overproof the dough in the pan
Use lots of cheese in the edge of the pan to get that frico
Use a heavier dough ball than you

pizzapieguy

Sometimes when I make pizza I've had my dough collapse on me when I'm adding toppings. Does this mean I proofed for too long? How do I know when I've gone too far or need more time?

tntpizzasd

Quote from: pizzapieguy on August 31, 2021, 09:58:45 PM
Sometimes when I make pizza I've had my dough collapse on me when I'm adding toppings. Does this mean I proofed for too long? How do I know when I've gone too far or need more time?

This is one of the major detriments to cooking the dough fresh with toppings, especially with high hydration dough. What a lot of places do is parbake the dough when it's at optimal proof, usually 450 - 500 degrees for 8 - 12 minutes depending on your setup. Some people parbake with cheese on the edges - I don't. T

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NepaBill

Most people think you need a high hydration dough for this style..  Actually you don't.. Especially if you don't want to par bake the dough.. 62% is fine.

PizzaGarage

That's a great looking pizza but one thing for sure it's not a single bake, look at the dark edge and where the less brown cheese (assume brick) meets it.  Can't get that in a single bake.  Looks to me to be a parbake with cheese, either across the entire surface or just the edge.  I suspect cheese is added at the edge only then parbaked.  i would think too that the edge is hard as a rock with a process like that and not more chewy like a caramelized edge.

Pizza5050

#7
Hello PizzaPieGuy -  I was in the same boat with you up until yesterday. Please see my post at:  Re: Detroit Style - My way  « Reply #498 on: Today at 11:33:57 AM »  (https://www.pizzamaking.com/forum/index.php?topic=42012.msg687310#msg687310)  I think you will be pleased with the dough recipe! ... Little bit more information on the ingredients (and you can do more research in the DS topic. Norma uses 7 inches ounces Of cheese on the smaller pan and probably double that for the larger pan. Traditionally, brick cheese cubed all over the top, and white cheddar cheese cubed on the edges goes on first, then your toppings and finally sauce.  😁

jsobolew

I'd say you want to use a somewhat higher hydration (start at 70 and go up from there if needed.) Let it proof in the pan and don't destroy the gas pockets by excessive handling. Then par-bake without toppings so the dough gets more oven spring without toppings weighing it down.

kmb

A little late to this thread but... EGPL uses 71% hydration & par bakes.
kristen

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scott r

thank you for resurrecting this thread!

Ischia

I also like to parbake my pan pizzas. I always spray the top of the dough somewhat liberally with water to keep the to keep the dough from drying out or browning. I usually parbake for around 5 minutes. This is just enough to let the dough set and prevent the it from collapsing under the toppings.
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