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Author Topic: Pizza Today Recipe for Detroit Style Pizza  (Read 1186 times)

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Offline Pete-zza

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Pizza Today Recipe for Detroit Style Pizza
« on: January 26, 2022, 02:11:08 PM »
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

Offline parallei

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Re: Pizza Today Recipe for Detroit Style Pizza
« Reply #1 on: January 26, 2022, 02:33:42 PM »
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.
« Last Edit: January 26, 2022, 02:53:21 PM by parallei »

Offline Pete-zza

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Re: Pizza Today Recipe for Detroit Style Pizza
« Reply #2 on: January 26, 2022, 03:03:35 PM »
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

Offline HansB

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Re: Pizza Today Recipe for Detroit Style Pizza
« Reply #3 on: January 26, 2022, 03:54:18 PM »
I believe that comes from Jeff Smokevich.

You can watch Jeff and Shawn here:

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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 politon

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Re: Pizza Today Recipe for Detroit Style Pizza
« Reply #4 on: January 27, 2022, 10:55:39 PM »
TF=.1063

Seems a little thin for a DSP.

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Offline HansB

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Re: Pizza Today Recipe for Detroit Style Pizza
« Reply #5 on: January 28, 2022, 09:44:07 AM »
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.
Instagram @hans_michigan.

"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 politon

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Re: Pizza Today Recipe for Detroit Style Pizza
« Reply #6 on: January 28, 2022, 11:39:41 AM »
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.

Offline politon

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Re: Pizza Today Recipe for Detroit Style Pizza
« Reply #7 on: January 28, 2022, 12:43:37 PM »
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

Offline RHawthorne

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Re: Pizza Today Recipe for Detroit Style Pizza
« Reply #8 on: January 28, 2022, 01:14:59 PM »
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.
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Offline HansB

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Re: Pizza Today Recipe for Detroit Style Pizza
« Reply #9 on: January 28, 2022, 05:33:10 PM »
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.
Instagram @hans_michigan.

"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

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