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Author Topic: Detroit Style - My way  (Read 95442 times)

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Offline slajeune

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Re: Detroit Style - My way
« Reply #600 on: October 30, 2022, 11:18:46 AM »
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.
« Last Edit: October 30, 2022, 11:21:38 AM by slajeune »

Online foreplease

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Re: Detroit Style - My way
« Reply #601 on: October 30, 2022, 12:44:40 PM »
Nicely done, slajeune! Hans has made it relatively easy. That doesn’t seem to help people who want it to be difficult.
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Offline slajeune

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Re: Detroit Style - My way
« Reply #602 on: October 30, 2022, 01:23:06 PM »
@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 :)

Offline kori

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Re: Detroit Style - My way
« Reply #603 on: October 30, 2022, 10:49:51 PM »
Slajeune, looks awesome, good job!
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Offline Pete-zza

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Re: Detroit Style - My way
« Reply #604 on: November 18, 2022, 09:44:03 PM »
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
« Last Edit: November 18, 2022, 09:45:48 PM by Pete-zza »

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Offline nikolausp

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Re: Detroit Style - My way
« Reply #605 on: November 21, 2022, 06:52:59 PM »
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. 

Offline HansB

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Re: Detroit Style - My way
« Reply #606 on: November 21, 2022, 07:46:02 PM »

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!
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Offline nikolausp

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Re: Detroit Style - My way
« Reply #607 on: November 22, 2022, 12:38:51 AM »
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.

Offline HansB

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Re: Detroit Style - My way
« Reply #608 on: November 22, 2022, 07:04:02 AM »
Yes, convection. You'll know what level five is when uyyou open it...
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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 nikolausp

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Re: Detroit Style - My way
« Reply #609 on: November 24, 2022, 04:28:02 PM »
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.

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Offline HansB

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Re: Detroit Style - My way
« Reply #610 on: November 25, 2022, 08:54:27 AM »
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.
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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 nikolausp

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Re: Detroit Style - My way
« Reply #611 on: November 25, 2022, 12:04:25 PM »
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

Offline HansB

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Re: Detroit Style - My way
« Reply #612 on: November 25, 2022, 02:35:24 PM »
It's great as a broiler too!
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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 nikolausp

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Re: Detroit Style - My way
« Reply #613 on: November 26, 2022, 06:05:09 PM »
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?

Offline HansB

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Re: Detroit Style - My way
« Reply #614 on: November 26, 2022, 07:35:39 PM »
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.
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 nikolausp

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Re: Detroit Style - My way
« Reply #615 on: November 26, 2022, 09:11:34 PM »
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?

Offline HansB

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Re: Detroit Style - My way
« Reply #616 on: November 26, 2022, 09:57:47 PM »
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°
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 nikolausp

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Re: Detroit Style - My way
« Reply #617 on: November 27, 2022, 03:37:27 AM »
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).

Offline nikolausp

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Re: Detroit Style - My way
« Reply #618 on: December 02, 2022, 10:40:33 PM »
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. 


Offline fitzgen

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Re: Detroit Style - My way
« Reply #619 on: December 03, 2022, 09:26:02 AM »
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?

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