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Offline tkmcmichael

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My first Detroit style
« on: March 13, 2021, 11:40:14 PM »
Followed Hans b recipe at reply 115 (https://www.pizzamaking.com/forum/index.php?topic=42012.msg461690#msg461690). Used 110g Muenster, 55g sharp cheddar and mozzarella. Baked for 14 mins on 500f convection. Half sausage half pepperoni.
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Offline parallei

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Re: My first Detroit style
« Reply #1 on: March 14, 2021, 12:07:29 AM »
Looks good! Gotta love old #115.....
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Offline HansB

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Re: My first Detroit style
« Reply #2 on: March 14, 2021, 10:17:57 AM »
Well done! Happy it worked for you.
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Offline tkmcmichael

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Re: My first Detroit style
« Reply #3 on: November 16, 2021, 08:51:06 AM »
Second go at the Detroit style. Followed the same workflow but it seemed like the pizza need another another hour or two to proof before baking. All in all, there were no leftovers and we will make another one sometime soon.
« Last Edit: November 16, 2021, 08:54:51 AM by Pete-zza »
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Offline gdepozsgay

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Re: My first Detroit style
« Reply #4 on: November 17, 2021, 11:51:00 AM »
What makes a pizza "Detroit" style? Is it merely the way it is baked (in a pan)? Looking at the Dough Generator site the only thing I can discern in the dough ingredients different from what I normally do for New York style is that sugar is added. (The list does not include oil but the instruction for preparation does??? So, I assume oil is intended.) Anyway, I have four dough balls fermenting intended to NY style and want to try them for Detroit. Will that work ok?
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Offline HansB

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Re: My first Detroit style
« Reply #5 on: November 17, 2021, 12:47:56 PM »
Quote from: gdepozsgay on November 17, 2021, 11:51:00 AM
What makes a pizza "Detroit" style? Is it merely the way it is baked (in a pan)? Looking at the Dough Generator site the only thing I can discern in the dough ingredients different from what I normally do for New York style is that sugar is added. (The list does not include oil but the instruction for preparation does??? So, I assume oil is intended.) Anyway, I have four dough balls fermenting intended to NY style and want to try them for Detroit. Will that work ok?

Here's some info: https://www.pizzamaking.com/forum/index.php?topic=42012.115 Post #115 has the latest formula that I use.
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"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline tkmcmichael

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Re: My first Detroit style
« Reply #6 on: January 16, 2022, 06:56:58 PM »
Made Detroit style again. Followed the HansB post 115 for dough and only had mozzarella to use for cheese tonight. It was a sausage and pepperoni with the sauce added the last 3-4 minutes of the cook. Cooked at 500 for a total of 15 minutes.
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Offline 9slicePie

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Re: My first Detroit style
« Reply #7 on: January 17, 2022, 11:24:44 AM »
Is that a LLoyd's pan you're using?
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Offline TXCraig1

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Re: My first Detroit style
« Reply #8 on: January 17, 2022, 12:14:16 PM »
Nice!
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Offline tkmcmichael

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Re: My first Detroit style
« Reply #9 on: January 17, 2022, 12:26:23 PM »
Quote from: 9slicePie on January 17, 2022, 11:24:44 AM
Is that a LLoyd's pan you're using?
Yes it is. Have used it three times for pizza and it worked great each time.

I also did Christmas cinnamon rolls in it and it was great for that too.
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