Pizza Today Recipe for Detroit Style Pizza

[Pete-zza]

For those who may be interested, I got an email today from Pizza Today magazine that contains a recipe for Detroit style pizza:

https://pizzatoday.com/recipes/dough-breads/smokes-detroit-style-dough-recipe/

What I found interesting is the use of diastatic malt.

Peter

[parallei]

Thanks for posting, Peter.

The recipe calls for "Diastatic malt — 7 grams". As is often the case when Diastatic malt is called for, it does not mention the strength of the malt (L value). This seems like an oversight.

[Pete-zza]

Paul,

Thanks for noting that. I sent an email to Pizza Today pointing out that the degrees Lintner value for the diastatic malt is not given and that if one uses the wrong diastatic malt it is likely that the pizza will be a failure. I don't know if I will get a reply.

Peter

[HansB]

I believe that comes from Jeff Smokevich.

You can watch Jeff and Shawn here:

[politon]

TF=.1063

Seems a little thin for a DSP.

[HansB]

TF=.1063

Seems a little thin for a DSP.

What are you referring to? I don't use TF. Most people outside of the Detroit area make DS much too thick. I use 3.5g per square inch.

[politon]

What are you referring to? I don't use TF. Most people outside of the Detroit area make DS much too thick. I use 3.5g per square inch.

I don't understand your question. Either way, TF or grams per square inch, it's thin. The recipe calls for 3g sq/in.

[politon]

I'm coming up with 14.4 g/sq in.

8 x 10 pan = 80 sq/in
8.5 oz. dough ball = 240.971 g
240.971 g / 80 = 3.0121375 g per sq/in

[RHawthorne]

8 x 10 pan = 80 sq/in
8.5 oz. dough ball = 240.971 g
240.971 g / 80 = 3.0121375 g per sq/in

Yeah, I missed the 4 dough ball yield spec. I deleted the comment.

[HansB]

I don't understand your question. Either way, TF or grams per square inch, it's thin. The recipe calls for 3g sq/in.

I had no idea which recipe you were referring to...

Yep, 280-300g for an 8X10 DS is perfect.