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Author Topic: First Detroit Pies  (Read 430 times)

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Offline flymmadam

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First Detroit Pies
« on: May 15, 2022, 11:14:17 AM »
These two are a couple of my first Detroit pies. Let me know what you think. I'm looking for some constructive thought if you have anything.

Notes:
50/50 Bread/White Khorasan
Instant dry yeast
Pizza Bible recipe
3 day cold ferment
2.5 hr at room temp prior to baking
Conventional Oven at 480 F

I'm going to try 100% White Khorasan and increase salt% from 2% to 3%.
« Last Edit: May 15, 2022, 01:43:41 PM by Pete-zza »

Offline nickyr

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Re: First Detroit Pies
« Reply #1 on: May 15, 2022, 12:57:46 PM »
Looks beautiful!

Offline HansB

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Re: First Detroit Pies
« Reply #2 on: May 15, 2022, 02:10:53 PM »
Other than being two or three times as thick as a DS, it looks really good. A Buddy's pizza is about 1/2 inch thick, about 300g for an 8X10 and around 525g for a 10X14.
« Last Edit: May 15, 2022, 02:14:09 PM by HansB »
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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 flymmadam

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Re: First Detroit Pies
« Reply #3 on: May 15, 2022, 03:14:58 PM »
Other than being two or three times as thick as a DS, it looks really good. A Buddy's pizza is about 1/2 inch thick, about 300g for an 8X10 and around 525g for a 10X14.

Ah, interesting! I was doing dough size research here a few weeks ago and I kept seeing 4.5-6 g or so of dough per sq^inch. I did this dough at 342 g for the 8x10 size as I tried to go for thinner. I let it sit at room temperature for too long, though, having to help my kids with a bunch of stuff led to that.

I will try out the 300g size next time. Thanks!

Offline HansB

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Re: First Detroit Pies
« Reply #4 on: May 15, 2022, 04:26:03 PM »
Ah, interesting! I was doing dough size research here a few weeks ago and I kept seeing 4.5-6 g or so of dough per sq^inch. I did this dough at 342 g for the 8x10 size as I tried to go for thinner. I let it sit at room temperature for too long, though, having to help my kids with a bunch of stuff led to that.

I will try out the 300g size next time. Thanks!

I use 3.75 which is where Buddy's and Detroit Style Pizza Co are at. The bake and edge on yours 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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Offline 9slicePie

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Re: First Detroit Pies
« Reply #5 on: May 18, 2022, 11:30:23 AM »
What pan did you use and how long did you bake it?

Offline TXCraig1

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Re: First Detroit Pies
« Reply #6 on: May 18, 2022, 11:34:07 AM »
Other than being two or three times as thick as a DS, it looks really good. A Buddy's pizza is about 1/2 inch thick, about 300g for an 8X10 and around 525g for a 10X14.

I agree. Thick as heck but beautiful in every way.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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