The Colonel's Attempt at Detroit

Started by Don K, November 30, 2012, 07:19:05 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Don K

I have been wanting to try a Sicilian pie for a while now. With Craig's recent mouthwatering Detroit-styles I figured something similar would be a good place to start. :chef:

This is what I went with:

100% Flour (75% KABF, 25% KAAP)
75% Water
.2% IDY
2 % Salt
2 % EVOO

545g ball size (10x14 pan)

I used very coarsely shredded 50/50 mozzarella/provolone in the middle and finely shredded aged white cheddar around the edge.

I tried to do a tic-tac-toe kind of pattern around the pepperoni with the sauce but it didn't turn out very well and ended up looking ugly.

My picture of a whole pie after baking didn't turn out but I got a pre-bake and a crumb shot.
The member formerly known as Colonel_Klink

Jackie Tran

Nice work Colonel.  What temp and time are you guys baking these at anyway?

Chau

Don K

Thanks Chau. I did mine at 525 for about 13 minutes.
The member formerly known as Colonel_Klink

Jackie Tran

Quote from: Colonel_Klink on November 30, 2012, 08:07:39 PM
Thanks Chau. I did mine at 525 for about 13 minutes.

Cool!  I just popped mine in the oven 7 minutes ago at 500F in my Cast Iron pan.  Hope all turns out well... ;D

Don K

I had another go at it tonight. Everything the same except I upped the hydration to 78%.
The member formerly known as Colonel_Klink

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


TXCraig1

Looks great. What was your bake time/temp?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Don K

Quote from: TXCraig1 on December 11, 2012, 06:56:25 PM
Looks great. What was your bake time/temp?
Thanks Craig. 13-14 minutes at 525.
The member formerly known as Colonel_Klink

Tscarborough


norma427

Don,

Your Detroit pizza sure looks tasty!  ;D

Norma

Don K

Thanks Tom and Norma. It was very tasty.

For the edge cheese I used finely shredded Adams Reserve New York Extra Sharp Cheddar. This stuff is awesome cheese! I probably ate a few ounces of it while I was shredding it. I couldn't resist.

http://www.adamsreserve.com/index.html
The member formerly known as Colonel_Klink

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


3.14 Guy

Colonel, looks great!  What type of oil are you using in the pan?
Making great pizza, outstanding beer and fantastic BBQ.  This is my passion!

Don K

#11
Thanks Pi Guy, Butter flavored Crisco.
The member formerly known as Colonel_Klink

3.14 Guy

Interesting.  I've only used olive oil on my pans so far and have been pretty happy.  But I'm all about improving where possible.  I should give that a try some time.  Thanks.
Making great pizza, outstanding beer and fantastic BBQ.  This is my passion!

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