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Author Topic: How do I get my pizza like this?  (Read 869 times)

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Offline pizzapieguy

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How do I get my pizza like this?
« on: August 31, 2021, 09:19:11 PM »
I want to get my Detroitís looking like in this picture. The pizza is from a pizzeria here in Portland called East Glisan Pizza Lounge. I started making Detroits for about the past month, using Hans recipe as the basis. Iím getting great pizza but there dough is pillowy soft on the inside with a crunch exterior. Mine has great crunch, but itís not as tall and soft on the inside. Should I try adding more dough? More yeast?  Also Iím trying to get the lacey cheese exterior they have. I get a nice char ring around the pie, but wondering how I get that caramelization they get. Specific cheese? Specific pans? They use an 8x10 size, same as me. Iím currently using a Lloyds pans and loving them. This is my introduction to pizza making the past month but Iíve been having a lot of fun with it.

Offline HansB

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Re: How do I get my pizza like this?
« Reply #1 on: August 31, 2021, 09:24:06 PM »
Letting it proof in the pan a bit longer can make it lighter. Adding more cheese, white cheddar, around the edge can get more of a crown.
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Offline dedede

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Re: How do I get my pizza like this?
« Reply #2 on: August 31, 2021, 09:24:18 PM »
Other members can do this better than I can but these folks may:

Use a high hydration dough (higher than Hans's 70-75%)
Overproof the dough in the pan
Use lots of cheese in the edge of the pan to get that frico
Use a heavier dough ball than you

Offline pizzapieguy

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Re: How do I get my pizza like this?
« Reply #3 on: August 31, 2021, 09:58:45 PM »
Sometimes when I make pizza Iíve had my dough collapse on me when Iím adding toppings. Does this mean I proofed for too long? How do I know when Iíve gone too far or need more time?

Offline tntpizzasd

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Re: How do I get my pizza like this?
« Reply #4 on: September 01, 2021, 12:23:50 PM »
Sometimes when I make pizza Iíve had my dough collapse on me when Iím adding toppings. Does this mean I proofed for too long? How do I know when Iíve gone too far or need more time?

This is one of the major detriments to cooking the dough fresh with toppings, especially with high hydration dough. What a lot of places do is parbake the dough when it's at optimal proof, usually 450 - 500 degrees for 8 - 12 minutes depending on your setup. Some people parbake with cheese on the edges - I don't. T

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Offline NepaBill

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Re: How do I get my pizza like this?
« Reply #5 on: September 08, 2021, 07:30:41 AM »
Most people think you need a high hydration dough for this style..  Actually you don't.. Especially if you don't want to par bake the dough.. 62% is fine.

Offline PizzaGarage

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Re: How do I get my pizza like this?
« Reply #6 on: October 05, 2021, 11:04:10 AM »
That's a great looking pizza but one thing for sure it's not a single bake, look at the dark edge and where the less brown cheese (assume brick) meets it.  Can't get that in a single bake.  Looks to me to be a parbake with cheese, either across the entire surface or just the edge.  I suspect cheese is added at the edge only then parbaked.  i would think too that the edge is hard as a rock with a process like that and not more chewy like a caramelized edge.

Offline Pizza5050

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Re: How do I get my pizza like this?
« Reply #7 on: November 03, 2021, 02:23:47 PM »
Hello PizzaPieGuy -  I was in the same boat with you up until yesterday. Please see my post at:  Re: Detroit Style - My way  ę Reply #498 on: Today at 11:33:57 AM Ľ  (https://www.pizzamaking.com/forum/index.php?topic=42012.msg687310#msg687310)  I think you will be pleased with the dough recipe! Ö Little bit more information on the ingredients (and you can do more research in the DS topic. Norma uses 7 inches ounces Of cheese on the smaller pan and probably double that for the larger pan. Traditionally, brick cheese cubed all over the top, and white cheddar cheese cubed on the edges goes on first, then your toppings and finally sauce.  😁
« Last Edit: November 03, 2021, 02:32:16 PM by Pizza5050 »

Offline jsobolew

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Re: How do I get my pizza like this?
« Reply #8 on: November 03, 2021, 04:45:53 PM »
I'd say you want to use a somewhat higher hydration (start at 70 and go up from there if needed.) Let it proof in the pan and don't destroy the gas pockets by excessive handling. Then par-bake without toppings so the dough gets more oven spring without toppings weighing it down.

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