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Author Topic: First Detroit style pizzas  (Read 627 times)

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Offline The Boulder

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First Detroit style pizzas
« on: June 15, 2022, 10:29:40 PM »
Hey guys, this is my first attempt at a true Detroit style pizza (minus the traditional pan lol), this was cooked in a cast iron pan instead.

Dough is about 73% hydration. I had to improvise a bit as my yeast was a bit old so it wasn't as potent as it once was, so I used a mix of 70% AP and 30% self rising to account for the old yeast. It worked like a charm, crumb is great, maybe a bit thick but I don't mind that, especially with this airy of a dough.

 Dough was cold fermented for about 48 hours, pan stretched and had a room temperature proof for 4 hours before it was topped with low moisture mozzarella and a really nice sharp American.

Cooked on the bottom rack at 500 for 14 minutes. I definitely could have cooked it about a minute less, especially using a cast iron as the cheese crust got fairly dark. That being said it, it definitely didn't taste burnt at all, so I attribute the crust darkness a bit more to the cast iron.

Sauce was made with Cento San Marzanos, oregano, crushed red pepper, garlic and EVOO, cooked it for about an hour and a half and applied after cook with fresh basil. Could have cooked it a bit less to be honest, too much acidity was cooked out and the sauce came out sweeter than I wanted it to. For a super scuffed first try, I think it looks and tasted great. Let me know what you guys think

« Last Edit: June 15, 2022, 10:33:15 PM by The Boulder »

Offline foreplease

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Re: First Detroit style pizzas
« Reply #1 on: June 15, 2022, 11:56:54 PM »
Looks very good (tasty) to me. Seems like you nailed the crust. If you like the style it would be a good ideato eventually get a proper pan. I have made several South Side Bar Pies in cast iron with good results but know I am missing something not having the real thing.


Welcome to the forum. That is a nice first post.
-Tony

Offline The Boulder

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Re: First Detroit style pizzas
« Reply #2 on: June 16, 2022, 12:20:56 AM »
Looks very good (tasty) to me. Seems like you nailed the crust. If you like the style it would be a good ideato eventually get a proper pan. I have made several South Side Bar Pies in cast iron with good results but know I am missing something not having the real thing.


Welcome to the forum. That is a nice first post.

Thank you so much! You're absolutely right about the pan, I plan on getting a Lloyd pan as soon as I can. That being said, and as you said, the cast irons make great pies.

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