Author Topic: Detroit Style (Read 6019 times)

HansB · « **on:** July 27, 2020, 12:03:11 PM »

Made a Caputo Fioreglut DS dough yesterday, par-baked today. I'll finish it tomorrow.

Jon in Albany · « **Reply #1 on:** July 27, 2020, 12:45:52 PM »

Haven't made a Detroit style GF pizza, but I have been parbaking recently and I think it has improved my GF pizza game.

HansB · « **Reply #2 on:** July 27, 2020, 02:21:55 PM »

Quote from: Jon in Albany on July 27, 2020, 12:45:52 PM

Haven't made a Detroit style GF pizza, but I have been parbaking recently and I think it has improved my GF pizza game.

Good to hear, thanks.

erickso1 · « **Reply #3 on:** July 27, 2020, 06:24:57 PM »

HansB, if you ever make it to Austin, give Via313's GF DS a try. I've had my fair share of GF bread, including GF pizzas from local shops, and theirs was hands down the closest to a non GF pizza I've ever had.

HansB · « **Reply #4 on:** July 27, 2020, 07:22:07 PM »

Quote from: erickso1 on July 27, 2020, 06:24:57 PM

HansB, if you ever make it to Austin, give Via313's GF DS a try. I've had my fair share of GF bread, including GF pizzas from local shops, and theirs was hands down the closest to a non GF pizza I've ever had.

Actually, I don't eat gluten free, my girlfriend does but Via 313 along with Franklin BBQ are on my list for Austin!

Pete-zza · « **Reply #5 on:** July 27, 2020, 08:06:50 PM »

Quote from: HansB on July 27, 2020, 07:22:07 PM

Actually, I don't eat gluten free, my girlfriend does but Via 313 along with Franklin BBQ are on my list for Austin!

Hans,

The two brothers who own Via313, Zane and Brandon, were once members who posted on the forum at the time they were starting up in the pizza business using two pizza trucks. I met and chatted with them at Craig’s place.

You can see how Brandon discussed the Detroit style pizza in the post at Reply 12 at:

https://www.pizzamaking.com/forum/index.php?topic=16820.msg164098#msg164098

There is also a lot more stuff in the above thread.

Maybe you will get a chance to meet them if you are able to get to Via313. BTW, I saw that Zane visited the forum this past April. So he is still technically a member even though he is not active.

Peter

erickso1 · « **Reply #6 on:** July 27, 2020, 10:02:59 PM »

Quote from: HansB on July 27, 2020, 07:22:07 PM

Actually, I don't eat gluten free, my girlfriend does but Via 313 along with Franklin BBQ are on my list for Austin!

Don’t get wrong, eat it or not, but if you’re heading down the gf ds path for you or someone else, and you happen to make it to Austin, theirs is the best I’ve had. I think josh from Pieous, was/is a member and if you are down south Austin , they are worth a visit too, I’ve heard his pizza is great (here and elsewhere) but their breakfast hash and breakfast deserts are great too. I’m not gluten free. I tried it for a while but I couldn’t get over the texture. Vias gf crust was close enough that you could forget you were a gf crust.

HansB · « **Reply #7 on:** July 27, 2020, 11:30:11 PM »

Quote from: Pete-zza on July 27, 2020, 08:06:50 PM

Hans,

The two brothers who own Via313, Zane and Brandon, were once members who posted on the forum at the time they were starting up in the pizza business using two pizza trucks. I met and chatted with them at Craig’s place.

You can see how Brandon discussed the Detroit style pizza in the post at Reply 12 at:

https://www.pizzamaking.com/forum/index.php?topic=16820.msg164098#msg164098

There is also a lot more stuff in the above thread.

Maybe you will get a chance to meet them if you are able to get to Via313. BTW, I saw that Zane visited the forum this past April. So he is still technically a member even though he is not active.

Peter

Thanks for the link Peter. I really hope to get there. FYI, 313 is the area code for Detroit for those that don't know.

HansB · « **Reply #8 on:** July 28, 2020, 06:47:17 PM »

It was a hit. My girlfriend said that it was the favorite of all the GF pizza she has ever had. I tried a couple of bites and as much as I hate to say it, it was almost as good a my wheat DS. It was crispy outside and fluffy inside. I just may have to try a par-bake on my regular DS to see if I can get the same texture.

Jon in Albany · « **Reply #9 on:** July 28, 2020, 09:54:35 PM »

That looks great, Hans. I've been finding I get better browning with a par bake, but those are roundish pies par baked on a screen, cooled, then topped and baked using a blackstone.

HansB · « **Reply #10 on:** July 28, 2020, 10:29:18 PM »

Zane at Via313 commented on my Instagram post that they are using this "flour" and that a bit of sugar in the mix will give a bit of color to the par-bake. I'll start with 1% next time.

Jon in Albany · « **Reply #11 on:** July 29, 2020, 10:23:53 AM »

So far I haven't used sugar in a GF pizza. Lately been mixing Fior Glut and Cup 4 Cup. But I'll have to go back and try just Fior Glut with a par bake. Don't think I ever did that before. I don't make a ton of GF pizzas. Just when my sister in law is around. When you get it how you want it, please post the recipe and procedure.

Maybe we can post a bunch in this thread so the recipe ends up in Post 115. Be easier to keep straight.

HansB · « **Reply #12 on:** July 29, 2020, 10:46:41 AM »

I usually go with John Arena, he says "sugar is for cake, not pizza!" but I'll try one with 1%, actually after the second bake there was plenty of color on the crust.

This is what I used yesterday. 280g is for an 8X10 pan.

I'll repost on #115!

Jon in Albany · « **Reply #13 on:** July 29, 2020, 12:26:40 PM »

If you count the oil, that is almost a 100% hydration. Did it just pour into the pan? No gluten to develop.

I'm going to have to find a pan for this. Maybe I can pick up a 9x9 without having to mail order a special pan. I like the idea of being able to par bake and then use the pan as a barrier between the GF food and my wfo oven floor. Then I can use the wood oven for everything and not have to run around during a bake. When the blackstones were closing out, I picked up one that I keep gluten free to not cross contaminate anything.

Pie looks great. Definitely one of the best looking GF pizzas I have ever seen.

Jon in Albany · « **Reply #14 on:** July 29, 2020, 12:42:40 PM »

Hans-
In writing it all down I noticed your baker's percentage for the oil is off a little. I get 2% instead of 2.5%. Doubt it will matter since it works out to less than a gram of oil difference. Might matter a little, but probably not, if you were going to make a few at once to freeze some.

erickso1 · « **Reply #15 on:** July 29, 2020, 01:02:13 PM »

I'd heard that they'd revamped their GF. It was good before, and if its now like what you posted, you've gotta bang up GF pizza there. Very cool they commented and that you were already on the right track.

HansB · « **Reply #16 on:** July 29, 2020, 03:02:12 PM »

Quote from: Jon in Albany on July 29, 2020, 12:42:40 PM

Hans-
In writing it all down I noticed your baker's percentage for the oil is off a little. I get 2% instead of 2.5%. Doubt it will matter since it works out to less than a gram of oil difference. Might matter a little, but probably not, if you were going to make a few at once to freeze some.

You're correct, good catch. I think that .5% stays in the measuring cup!

Dasnyde4 · « **Reply #17 on:** April 06, 2021, 09:54:10 AM »

Quote from: HansB on July 29, 2020, 10:46:41 AM

I usually go with John Arena, he says "sugar is for cake, not pizza!" but I'll try one with 1%, actually after the second bake there was plenty of color on the crust.

This is what I used yesterday. 280g is for an 8X10 pan.

I'll repost on #115!

THanks for sharing this. My mother is Gluten Free and misses pizzas bad. I think I'm going to try this. Would you double this for a 10x14 pan?

Jon in Albany · « **Reply #18 on:** April 06, 2021, 10:10:09 AM »

Quote from: Dasnyde4 on April 06, 2021, 09:54:10 AM

THanks for sharing this. My mother is Gluten Free and misses pizzas bad. I think I'm going to try this. Would you double this for a 10x14 pan?

I never got to finish the recipe. I did the parbake, but then plans changed so the parbaked shell is in the freezer. I doubled it for a 10x14 and thought it could be a little thicker. I have in my notes to adjust and shoot for 650 g of dough next time.

TXCraig1 · « **Reply #19 on:** April 06, 2021, 01:53:13 PM »

Very nice. I need to give GFDS a try.