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Author Topic: Detroit Style  (Read 1172 times)

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Offline HansB

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Re: Detroit Style
« Reply #20 on: May 28, 2021, 08:39:50 AM »
Good for you! It's always nice to get the real deal.
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Offline lesagemike

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Re: Detroit Style
« Reply #21 on: May 28, 2021, 08:41:37 AM »
A big thanks to Steve also for creating this Detroit board, very nice. The homage to Hans its true father will probably come later LOL.

Offline HansB

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Re: Detroit Style
« Reply #22 on: May 28, 2021, 08:48:01 AM »
A big thanks to Steve also for creating this Detroit board, very nice. The homage to Hans its true father will probably come later LOL.

 :-D
Instagram @hans_michigan

Offline thezu

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Dough Technique - how long in the pan before into the oven?
« Reply #23 on: August 25, 2021, 06:01:46 PM »
So I pretty much just started with Detroit Style and I have some questions regarding dough technique. I see numerous recipes use both CF and RT fermentations.  I assume the order is cold first followed by room temp? 

How long do people typically let it rest in the pan after pressing out to the edges before putting into the oven? 

 

Offline HansB

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Re: Dough Technique - how long in the pan before into the oven?
« Reply #24 on: August 25, 2021, 06:51:22 PM »
How long do people typically let it rest in the pan after pressing out to the edges before putting into the oven?

As long as it takes to rise and proof. Take a look at the photo's in my first post here: https://www.pizzamaking.com/forum/index.php?topic=42012.0
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