Detroit Style - My way

[spaceboy]

Hans, I had been baking on the rack and my top cheese was burning before my bottom was as crispy as i liked. I Started to parbake and that seemed to work but then i experimented with baking on a 1/2" steel preheated on 500 for at least 45 minutes. The bottoms have been great since, even without a parbake.

for what it’s worth i am a dsp on my baking steel guy
but i also prefer a crispy bottom. i feel like some ppl maybe prefer their dsp
with more of a lighter undercarriage. as with all things pizza, it’s just personal preference

[Ischia]

A couple of 6"X6" pizzas.

Great looking little pizzas Hans! Do the 6x6" pans stay flat on the stone? I have a couple of 10x14 blue steel Detroit pans and they are convex on the bottom when they get hot which does not sit flat on a stone unfortunately.

[HansB]

Yes they do, I guess I'm lucky that none of my pans, aluminum or steel have not stayed flat.