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Author Topic: Detroit Style - My way  (Read 116251 times)

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Offline spaceboy

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  • Location: warwick ny
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Re: Detroit Style - My way
« Reply #820 on: November 26, 2023, 10:04:17 PM »
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 itís 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, itís just personal preference

Offline Ischia

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  • Location: North Carolina
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Re: Detroit Style - My way
« Reply #821 on: Yesterday at 08:45:47 PM »
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.
Jen - Emozione with Saputo biscotto
UUNI-2S with propane and many mods
16x16x3/8" steel, 8" quarry tiles and 18x18x13/16" stone for gas kitchen oven

Offline HansB

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Re: Detroit Style - My way
« Reply #822 on: Yesterday at 09:28:05 PM »
Yes they do, I guess I'm lucky that none of my pans, aluminum or steel have not stayed flat.
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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

Pizza is bread - Joe Beddia

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