Trying to get bubbly, blistered golden crust

[tempspaz]

I've been making DSP for a while, one thing that has eluded me is getting what I can only describe as 1990s Pizza Hut pan "fried" crust texture.
I do 18 hour no-knead rise, 72-hour cold ferment
using Lloyd 8x10 and 10x14 pans and a baking steel, typically cook at 500º with convection on
Ive tried using olive oil, butter-flavored crisco and a combo of both and I haven't quite gotten it.

Wondering if theres a different oil I should be using or what else I could be missing.

Attached are a few examples of various iterations (bottoms and tops are not the same pizzas, just sharing a variety)

EDIT: I did just notice the Pizza Hut recipe thread in the American Pizza channel, I'll definitely investigate further based on that!

[scott r]

The only think missing is the kneading.   And maybe some yeast.. how much are you using?

[Timpanogos Slim]

I briefly worked for pizzahut in the 90s. I mean it felt like a long time when it happened, but in retrospect it was maybe a year?

The oil was soybean or canola, I forget. 1/3rd cup per 14" pan iirc.

The deep pan dough was proofed in steam cabinets for a few hours.

[foreplease]

Adding sugar or DMP may help, if you are not already using some. What you are after is a departure from DS as it is usually discussed. That said, one way or another you should be able to get the bottom baked and colored as you like.

[Bobby Lawn]

Parbake?

I use Crisco first for the parbake and take it out and let the bottom air out, then back in the pan with olive oil for the final bake.

[bargebakery]

Parbake?

I use Crisco first for the parbake and take it out and let the bottom air out, then back in the pan with olive oil for the final bake.

This is quite interesting to me. Do you happen to have any pictures of the final results? I am still in constant debate as to whether or not I should payback my DSP crust. Sometimes I do and I love the results and sometimes I don't and I love the results.

[bargebakery]

I've been making DSP for a while, one thing that has eluded me is getting what I can only describe as 1990s Pizza Hut pan "fried" crust texture.
I do 18 hour no-knead rise, 72-hour cold ferment
using Lloyd 8x10 and 10x14 pans and a baking steel, typically cook at 500º with convection on
Ive tried using olive oil, butter-flavored crisco and a combo of both and I haven't quite gotten it.

Wondering if theres a different oil I should be using or what else I could be missing.

Attached are a few examples of various iterations (bottoms and tops are not the same pizzas, just sharing a variety)

EDIT: I did just notice the Pizza Hut recipe thread in the American Pizza channel, I'll definitely investigate further based on that!

First of all, those DSP's look amazing. Any chance that you could provide the topping recipe for both? Honestly, they do look fantastic. For me personally, I use a high fat unsalted butter coating not he Lloyds pan and the a neutral oil like canola as well.

[Bobby Lawn]

This is quite interesting to me. Do you happen to have any pictures of the final results? I am still in constant debate as to whether or not I should payback my DSP crust. Sometimes I do and I love the results and sometimes I don't and I love the results.

I think the pros outweigh cons.

Pros:
No gum line
toppings don't burn on second bake. You're basically baking til the cheese is perfect
Reduces pizza making time for the customer
Wrapping them in saran wrap while still warm and refrigerating/freezing them actually makes a better lighter and crispier dough than same day eating believe it or not! Great for stockpiling or batching.
You have a better idea of how your bottoms will look like for the final product
You can be the dough master - others can be the par bake toppers and bakers (less training)
Doesn't get that saggy dough look that rushed Detroit pizzas can have when the toppings are added on raw dough
Can use shredded cheese and not cubed for the final bake


Cons:
Burning your parbakes
Baking them a tad too long and browning too much - then the cheese doesn't melt into as well on final bake
'nOt AuThEnTiC' for what it's worth
Using your oven twice....but works out to the same amount of time.
Bit too 'puffy' for the purists because there's no way to stop that oven spring (unless you put sauce or water on it)

DM me if you want to see pics or check my instagram page (@75pies)