Detroit Style - My way

[slajeune]

Thanks! Since I have very limited fridge space, this was a very long and slow room temperature fermentation based on a poolish. 12h for the poolish and 12h for the dough rise (2h bulk fermentation, 1h after being balled up and 9h once pressed in the pan). I'll definately reduce the bake time as the dough was a tad dry. But overall, a very fun first bake. Thanks for all the great pointers in this thread.

edit: This was the dough at the end just before toppping it and baking it.

[foreplease]

Nicely done, slajeune! Hans has made it relatively easy. That doesn’t seem to help people who want it to be difficult.

[slajeune]

@foreplease you're absolutely right! HansB's recipe is a great recipe that is perfect and highly efficient. I wanted to try using a poolish since I hadn't used one in a long while and it was when I made bread with a poolish. A lot of roads lead to great pizzas, some are more winding than others

[kori]

Slajeune, looks awesome, good job!

[Pete-zza]

HansB,

Is it possible to sub LDMP with Malt Barley Syrup? if yes, what will be the percentage from your reply#105 (https://www.pizzamaking.com/forum/index.php?topic=42012.msg461690#msg461690)?

Thanks

[nikolausp]

Great lunch size pizza made in a 6X6 Lloyd pan. My first bake in a Breville Smart Oven Air Fryer Pro, 480° with convection for 11 minutes.

Hi HansB, I just got this same Breville Smart Oven Air Fryer oven, and haven't broken it in yet.  Are you still doing the 480° with convection for 11 minutes in it for Detroit Style pizza?

Also, just checking, is your DS method still the infamous one in Post 105?   Just wondered if you had changed anything. 

[HansB]

Hi HansB, I just got this same Breville Smart Oven Air Fryer oven, and haven't broken it in yet.  Are you still doing the 480° with convection for 11 minutes in it for Detroit Style pizza?

Also, just checking, is your DS method still the infamous one in Post 105?   Just wondered if you had changed anything.

Yes, #105 is still what I use. I normaly use my home oven as I usually make two at a time. But the Breville is good on level 5, 480° for 11 minutes or until you like the bake/color. Enjoy!

[nikolausp]

Yes, #105 is still what I use. I normaly use my home oven as I usually make two at a time. But the Breville is good on level 5, 480° for 11 minutes or until you like the bake/color. Enjoy!

Convection?

I don't even know what "Level 5" means since I haven't taken it out of the box even yet... but I want to try a Detroit in it in the next couple days. 

Do you still use the Simple Truth shredded Mild Cheddar around the edges?  that's what I've been using.

Does the Breville get nice color on the bottom?  I find that my regular oven leaves the bottom kinda light, so I've been considering baking it on top of a Baking Steel.

[HansB]

Yes, convection. You'll know what level five is when uyyou open it...

[nikolausp]

Yes, convection. You'll know what level five is when uyyou open it...

Ok thanks.   Just curious, it looks like the Oven has 3 different rack levels.   Which Rack do you like for Detroit Pizza and/or Bar Pizza?   Top, Middle, Bottom?

I might send the oven back to Amazon and get the PRO instead. (haven't used it yet).... I didn't realize that only the "PRO" version of that Breville Oven has the PROOF setting.  Mine doesn't have that.  I thought I read that the PRO version just adds some sort of wifi or bluetooth connectivity or something, which I never mess with.  I didn't realize it also added extra cook "settings" like PROOF.

[HansB]

Ah, that's why you didn't understand level 5. I have the pro, it does not have bluetooth or wifi but does have proof @80°F

If you look at the pro photo you can see that level 5 is about the middle of the oven.

[nikolausp]

Ah, that's why you didn't understand level 5. I have the pro, it does not have bluetooth or wifi but does have proof @80°F

If you look at the pro photo you can see that level 5 is about the middle of the oven.

Ahh, I see.  Thanks for the clarification.  My PRO arrives tomorrow from Amazon so I'll make another Detroit Style tomorrow with my leftover sauce, cheese & pepperoni.  Made one last night in the regular oven and it turned out great.

I like the idea of the more "portable" Smart Oven for this, so I can bake it either on the covered back patio or in my garage I'm thinking.  ~15 minutes (plus a lot longer pre-heat) in the regular oven definitely stinks up the house a bit lol

[HansB]

It's great as a broiler too!

[nikolausp]

It's great as a broiler too!

I usually let my dough proof and rise in the Detroit Pizza pan for 4-5 hours or so before baking it.  I notice the Breville Smart Oven PROOF setting has a max of 2 hours length... interesting.  Do you just do it twice at 2 hours each at like 85 degrees?

Also just curious, when you bake the pizza in your Breville, do you put it on the PIZZA setting?

[HansB]

I usually let my dough proof and rise in the Detroit Pizza pan for 4-5 hours or so before baking it.  I notice the Breville Smart Oven PROOF setting has a max of 2 hours length... interesting.  Do you just do it twice at 2 hours each at like 85 degrees?

Also just curious, when you bake the pizza in your Breville, do you put it on the PIZZA setting?

I have another proofer so have not used the Breville, but you can at any time increase the temp to 2:00 again.

I have not used the Pizza setting. I use the Bake setting, 480° with convection.

[nikolausp]

I have another proofer so have not used the Breville, but you can at any time increase the temp to 2:00 again.

I have not used the Pizza setting. I use the Bake setting, 480° with convection.

I see.  Thanks for the info.  What do you use for proofing?  I've just been leaving it covered in the Lloyd Detroit pizza pan at room temp, but thought I'd try the Breville PRO for kicks since it has Proof setting.  it does 80 to 100 degrees for the Proof setting, any rec's on that?

[HansB]

I see.  Thanks for the info.  What do you use for proofing?  I've just been leaving it covered in the Lloyd Detroit pizza pan at room temp, but thought I'd try the Breville PRO for kicks since it has Proof setting.  it does 80 to 100 degrees for the Proof setting, any rec's on that?

I use a Brød & Taylor at 78°

I'd proof in the Breville at 80°

[nikolausp]

I use a Brød & Taylor at 78°

I'd proof in the Breville at 80°

Ok, thanks for the info and insight.... appreciate it.  Gonna break in the new Breville PRO tomorrow night (Sunday) for a Detroit Style (it came in the mail today, sent the other one back).

[nikolausp]

I broke in my brand new Breville Smart Oven PRO the other night on a Detroit Style.  Came out good, but not as crunchy on bottom as I'm used to.  I've since Ordered a 10x13" 3/8" steel for the Breville, to place the Detroit Pan directly on next time, and hopefully that solves that issue. 

[fitzgen]

I broke in my brand new Breville Smart Oven PRO the other night on a Detroit Style.  Came out good, but not as crunchy on bottom as I'm used to.  I've since Ordered a 10x13" 3/8" steel for the Breville, to place the Detroit Pan directly on next time, and hopefully that solves that issue.

I’ve had the same issue in my breville. What I’ve been doing is parbaking in the breville and then adding toppings and finishing in my ooni with the stone preheated.


Intrigued by the idea of a steel though, I didn’t even think about finding one that would fit inside the breville. Do you mind sharing where you got yours?