A D V E R T I S E M E N T


Author Topic: Detroit style in October  (Read 1381 times)

0 Members and 1 Guest are viewing this topic.

Offline bobluvspizza

  • Registered User
  • Posts: 25
  • Location: Massachusetts
  • I Love Pizza!
Detroit style in October
« on: October 19, 2022, 09:48:17 AM »
Thanks to Hans B and his amazing thread! Slight tweaks:

100% KABF     160g
  70% HYD       112g
   1% IDY         1.6g
   2% Salt         3.2g
         Sugar       2.0g

Mixed and lightly kneaded by hand.

20 hours or so in the frig. 10 hours in the butter/crisco 8X10 pan.
Cooked up some crushed tomatoes with salt, pepper, garlic powder, italian seasonings. Let cool.
Layered sliced mozzarella on the bottom, then pepperoni, then some hand sliced sharp cheddar.
Ladled the prepared sauce on top.

Middle rack Gas oven @525F for about 11 minutes.


Offline bobluvspizza

  • Registered User
  • Posts: 25
  • Location: Massachusetts
  • I Love Pizza!
Re: Detroit style in October
« Reply #1 on: October 19, 2022, 09:50:34 AM »
Forgot to add: I used a little corn oil with water for hydration. approx. 68% water 2% oil.

Offline HansB

  • Lifetime Member
  • *
  • Posts: 7039
  • Location: Detroit, MI
Re: Detroit style in October
« Reply #2 on: October 19, 2022, 11:11:20 AM »
Looks great, well done!
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

A D V E R T I S E M E N T


 

wordpress