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Author Topic: Tony Gemignani Detroit Style Pizza  (Read 4179 times)

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Offline gschwim

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Tony Gemignani Detroit Style Pizza
« on: November 03, 2014, 07:26:18 PM »
Just discovered Tony Gemignani's new book, The Pizza Bible, which includes his recipe for Detroit Style pizza.

I will order the book soon and definitely intend to try Gemignani's DS style recipe.  I'm sure others will want to try the recipe, too, so I am starting this thread for people to post their results, opinions, etc.

Offline widespreadpizza

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Re: Tony Gemignani Detroit Style Pizza
« Reply #1 on: November 03, 2014, 09:16:12 PM »
another cash grab for tony, good for him!

Offline thezaman

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Re: Tony Gemignani Detroit Style Pizza
« Reply #2 on: November 23, 2014, 11:34:36 PM »
I made one this week. I put the sauce on before the bake .next time I will put it on post bake. I enjoyed the taste and texture.

Offline brianb10

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Re: Tony Gemignani Detroit Style Pizza
« Reply #3 on: December 08, 2014, 07:37:07 AM »
The recipe in the book I believe is scaled for the larger 10x14 pan and calls for one recipe of his master dough 625 grams.  If using the smaller 8x10 pan how much would I scale the dough ball back by? 

Offline TXCraig1

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Re: Tony Gemignani Detroit Style Pizza
« Reply #4 on: December 08, 2014, 08:57:53 AM »
The recipe in the book I believe is scaled for the larger 10x14 pan and calls for one recipe of his master dough 625 grams.  If using the smaller 8x10 pan how much would I scale the dough ball back by?

To scale the recipe, take 625g and divide by 140 square inches (10" x 14") to get 4.5g/sq in. Now all you have to do is multiply 4.5g/sq in x 80sq in (8" x 10") to get 360g dough for the smaller pan.

In my opinion, that's too much dough. I use about 300g for a 8x10.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline brianb10

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Re: Tony Gemignani Detroit Style Pizza
« Reply #5 on: December 08, 2014, 10:49:20 AM »
To scale the recipe, take 625g and divide by 140 square inches (10" x 14") to get 4.5g/sq in. Now all you have to do is multiply 4.5g/sq in x 80sq in (8" x 10") to get 360g dough for the smaller pan.

In my opinion, that's too much dough. I use about 300g for a 8x10.

Thanks Craig!  Not a day goes by that I don't curse myself for not paying more attention in math class  ;D

Offline deb415611

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Re: Tony Gemignani Detroit Style Pizza
« Reply #6 on: December 09, 2014, 07:41:42 AM »
To scale the recipe, take 625g and divide by 140 square inches (10" x 14") to get 4.5g/sq in. Now all you have to do is multiply 4.5g/sq in x 80sq in (8" x 10") to get 360g dough for the smaller pan.

In my opinion, that's too much dough. I use about 300g for a 8x10.

I can't imagine 360g for an 8x10, that's crazy.  I used 300 last week and it's perfect
Deb

Offline jsaras

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Re: Tony Gemignani Detroit Style Pizza
« Reply #7 on: December 09, 2014, 10:34:51 AM »
That translates to a thickness factor of 0.1323.
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Offline dmaclaren

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Re: Tony Gemignani Detroit Style Pizza
« Reply #8 on: December 28, 2021, 11:56:51 AM »
That translates to a thickness factor of 0.1323.

What is the formula to calcualte that?
Don.

Offline TXCraig1

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Re: Tony Gemignani Detroit Style Pizza
« Reply #9 on: December 28, 2021, 03:44:28 PM »
What is the formula to calcualte that?

oz dough / sq in pizza area
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Offline TXCraig1

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Re: Tony Gemignani Detroit Style Pizza
« Reply #10 on: December 28, 2021, 03:46:19 PM »
In that case, 300g dough = 10.6oz / 10in*8in = 80 sq in = .1323
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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