First Detroit Pies

[flymmadam]

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%.

[nickyr]

Looks beautiful!

[HansB]

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.

[flymmadam]

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!

[HansB]

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!

[9slicePie]

What pan did you use and how long did you bake it?

[TXCraig1]

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.