Pizza Making Forum
Pizza Making => Sicilian Style => Topic started by: mdiberardino on January 06, 2020, 08:25:36 PM
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Hi All,
Had my first attempt at a Detroit style last night and while the overall end product was decent, it's clear I have some adjustments to make. But my most pressing question is: how does one remove the pie from the pan without destroying that most pristine yet delicate frico? I started scraping down the sides of the pan with a thin spatula oh so gently but chipped away at those cheese crisps in the process. They just look so nice I was disappointed to ruin them in the transfer process.
Also, has anyone tried par-baking the dough before adding all that cheese and sauce? I'm wondering if a nice little 10 minute steam bake (covering the pan, trapping the steam while it begins the bake) might provide some great oven spring before adding the weight of the toppings--similar to the way one would do some Dutch Oven sourdough baking. Has anyone tried this method? Either for Detroit or more straightforward Sicilian/square slices?
Thanks again!
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Detroit Style is not typically par baked. I use the spatula in the first photo here to get the pizza out without harming the cheese/crust: https://www.pizzamaking.com/forum/index.php?topic=42012.0
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I find that clearing the sides with a nylon spatula as soon as you pull it from the oven works best.
Then let it cool. Re-clear the edges and remove from pan.
If your toppings are too soupy due to the sauce, would suggest straining your tomatoes in a mesh strainer for about 15 minutes prior to blending them. This will get rid of excess moisture.
Good Luck! Detroit pizza is awesome