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Author Topic: Detroit Style  (Read 2484 times)

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Offline HansB

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Re: Detroit Style
« Reply #20 on: April 06, 2021, 08:36:48 PM »
THanks for sharing this.  My mother is Gluten Free and misses pizzas bad.  I think I'm going to try this.  Would you double this for a 10x14 pan?

Double will work.
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Offline quietdesperation

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Re: Detroit Style
« Reply #21 on: April 09, 2021, 12:13:16 AM »
FYI, 313 is the area code for Detroit for those that don't know.

the only reason i know this is the eminem song lyric from 8 mile:
now everybody from the 313... ill stop there and save peter some time.
« Last Edit: April 09, 2021, 12:15:09 AM by quietdesperation »
jeff

Offline natellis123

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Re: Detroit Style
« Reply #22 on: June 18, 2021, 09:01:27 PM »
Looks awesome! I recently just visited Austin and went to Via313. My wife is gluten free and hasnt stopped talking about that pizza. Im going to try your recipe very soon! Thanks for sharing!

Offline HansB

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Re: Detroit Style
« Reply #23 on: June 18, 2021, 09:43:23 PM »
Looks awesome! I recently just visited Austin and went to Via313. My wife is gluten free and hasnt stopped talking about that pizza. Im going to try your recipe very soon! Thanks for sharing!

You're welcome. Here is my latest formula. The amounts for the round are for a thinner Bar Pie version that I'm developing.

Pan Pizza w/Caputo Fioreglut

               8X10-285g      10 Round-203g

Flour   100%         140g            100g
Water     95%         133g              95g
Sugar       3%          4.2g                3g
Salt       2.5%          3.5g             2.5g
Olive Oil       2%          2.8g                2g
CY          1%          1.4g                1g

Total        203.5%

Mix

1- Dissolve yeast in water
2- Add flour
3- Mix on low to incorporate
4- Add salt mix
5- Slowly add oil and mix for 4-5 minutes until smooth
6- Place in covered container, cold proof for 24 hours

Par Bake   

1- Portion out  into well oiled pan
2- Cover and let rise, around 5 hours @78F
3- Uncover and bake with some cheese around the edge at 550F until its lightly colored, about 6 minutes
4- Remove from pan and cool. Wrap and bake or freeze.

Bake

1- Place into well oiled pan, apply cheese covering corners and sides
2- Add sauce and toppings
3- Bake at 525 until done, approximately11-13 minutes
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Offline Jon in Albany

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Re: Detroit Style
« Reply #24 on: June 18, 2021, 10:37:55 PM »
You're welcome. Here is my latest formula. The amounts for the round are for a thinner Bar Pie version that I'm developing.

Pan Pizza w/Caputo Fioreglut

               8X10-285g      10 Round-203g

Flour   100%         140g            100g
Water     95%         133g              95g
Sugar       3%          4.2g                3g
Salt       2.5%          3.5g             2.5g
Olive Oil       2%          2.8g                2g
CY          1%          1.4g                1g

Total        203.5%

Mix

1- Dissolve yeast in water
2- Add flour
3- Mix on low to incorporate
4- Add salt mix
5- Slowly add oil and mix for 4-5 minutes until smooth
6- Place in covered container, cold proof for 24 hours

Par Bake   

1- Portion out  into well oiled pan
2- Cover and let rise, around 5 hours @78F
3- Uncover and bake with some cheese around the edge at 550F until its lightly colored, about 6 minutes
4- Remove from pan and cool. Wrap and bake or freeze.

Bake

1- Place into well oiled pan, apply cheese covering corners and sides
2- Add sauce and toppings
3- Bake at 525 until done, approximately11-13 minutes

That's interesting. Cheese around the edges for the par bake.

I mixed and parbaked one of these some time ago. Plans got shifted and never did the final bake on that GF pizza. It's still in the freezer but I think I'd start over instead of finishing that one. Maybe try again next weekend. Not sure if time will allow it.

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Offline HansB

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Re: Detroit Style
« Reply #25 on: June 18, 2021, 11:03:19 PM »
I found that using a bit of cheese around the edge prevents the dough from pulling away from the pan during the par bake.
Instagram @hans_michigan

Offline hotsawce

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Re: Detroit Style
« Reply #26 on: November 30, 2021, 02:31:42 PM »
Hans, did you ever nail down a gluten free bar pie?

I may try your recipe for a gluten free grandma style pie - but I worry about how I'd spread it in a 12 x 18 pan and if I should use oil in the bottom of the pan or not.

You're welcome. Here is my latest formula. The amounts for the round are for a thinner Bar Pie version that I'm developing.

Pan Pizza w/Caputo Fioreglut

               8X10-285g      10 Round-203g

Flour   100%         140g            100g
Water     95%         133g              95g
Sugar       3%          4.2g                3g
Salt       2.5%          3.5g             2.5g
Olive Oil       2%          2.8g                2g
CY          1%          1.4g                1g

Total        203.5%

Mix

1- Dissolve yeast in water
2- Add flour
3- Mix on low to incorporate
4- Add salt mix
5- Slowly add oil and mix for 4-5 minutes until smooth
6- Place in covered container, cold proof for 24 hours

Par Bake   

1- Portion out  into well oiled pan
2- Cover and let rise, around 5 hours @78F
3- Uncover and bake with some cheese around the edge at 550F until its lightly colored, about 6 minutes
4- Remove from pan and cool. Wrap and bake or freeze.

Bake

1- Place into well oiled pan, apply cheese covering corners and sides
2- Add sauce and toppings
3- Bake at 525 until done, approximately11-13 minutes
« Last Edit: November 30, 2021, 04:22:37 PM by hotsawce »

Offline HansB

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Re: Detroit Style
« Reply #27 on: November 30, 2021, 05:41:49 PM »
Hans, did you ever nail down a gluten free bar pie?

I may try your recipe for a gluten free grandma style pie - but I worry about how I'd spread it in a 12 x 18 pan and if I should use oil in the bottom of the pan or not.

Lou, I used the formula above, except the par bake for the Bar Pie was at 500 just long enough to firm the dough up, it's worked well.

For a grandma I think I'd use some oil then use oil/water on your hands to spread/press the dough out. I'd use 770g of dough in the 12X18" pan.
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Offline Andrew t

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Re: Detroit Style
« Reply #28 on: November 30, 2021, 08:24:26 PM »
Hans- thank you so much for all your contributions. You are very generous.

I have a 2k batch of this chilling to bake tomorrow.

Your help on my regular Detriot/grandma game has been very helpful. I'm looking forward to this.

I will also give the bar style a try while I'm at it.

thank you,
ANdrew

Offline HansB

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Re: Detroit Style
« Reply #29 on: November 30, 2021, 08:36:03 PM »
You're very welcome!
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Offline toade

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Re: Detroit Style
« Reply #30 on: January 08, 2022, 01:31:47 PM »
I'm planning on giving this a try this weekend, CF for 24 hours, and then RT tomorrow.  I don't have fresh yeast available, do you have a recommendation of how much IDY to use?  Does around a third of your CY% seem right?

Thanks Hans!
« Last Edit: January 08, 2022, 02:20:22 PM by toade »

Offline HansB

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Re: Detroit Style
« Reply #31 on: January 08, 2022, 07:49:17 PM »
I use .7% instant yeast (IDY.) I can send you the PDF with the latest formula if you message me your email.
« Last Edit: January 08, 2022, 09:07:57 PM by HansB »
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