Detroit Style - My way

[nikolausp]

I’ve had the same issue in my breville. What I’ve been doing is parbaking in the breville and then adding toppings and finishing in my ooni with the stone preheated.


Intrigued by the idea of a steel though, I didn’t even think about finding one that would fit inside the breville. Do you mind sharing where you got yours?

Sure thing, here is what I got the other day.  Amazon delivered it in like 17 hours LOL.  As you can see, they have thinner than 3/8" for less $$$.  I went with 3/8".  Seems really solid and heavy. 👍🏼

https://www.amazon.com/gp/aw/d/B08FVFVSBL

[HansB]

I broke in my brand new Breville Smart Oven PRO the other night on a Detroit Style.  Came out good, but not as crunchy on bottom as I'm used to.  I've since Ordered a 10x13" 3/8" steel for the Breville, to place the Detroit Pan directly on next time, and hopefully that solves that issue.

Well done! Every new oven takes some experimenting.

[Travinos_Pizza]

This is a great thread. I’ve got a lloyd pan that I’ve struggled to get right although I’ve only used it 4-5 times

[msw1984]

Today was the first time using LDMP. I think this pie came out really close to the original Buddy's. Nice light crust with a nice crisp and color on the bottom. The bottom stayed crispy to the last piece.

100% KABF     160g
  70% HYD       112g
   1% IDY         1.6g
   2% Salt         3.2g
   2% LDMP      3.2g

Total 280g in an 8X10 pan. 4 hour RTF. Middle rack @525F.

If I don't have LDMP, can I substitute sugar?  If so, I'd substitute it at a 1:1 ratio?  I.E. 2% of sugar?

[Timpanogos Slim]

If I don't have LDMP, can I substitute sugar?  If so, I'd substitute it at a 1:1 ratio?  I.E. 2% of sugar?

You should probably read this thread:

https://www.pizzamaking.com/forum/index.php?topic=34845.0

But the short answer is, that's not how it works at all.

I'm pretty sure that the amylase in diastatic malt, at proofing temperatures, produces complex, unfermentable sugars. And this aids browning by providing more building blocks for the Maillard reaction. Which is what browning is, on bread or on a piece of meat in a pan.

[HansB]

If I don't have LDMP, can I substitute sugar?  If so, I'd substitute it at a 1:1 ratio?  I.E. 2% of sugar?

Yes, your result will be very similar. I'd use 1% sugar.

[msw1984]

Yes, your result will be very similar. I'd use 1% sugar.

Thanks!  I'm going to give it a shot when my Lloyd's 10''x14'' pan comes in.

[nikolausp]

For @hansb or anybody else....  Have you ever tried Par Baking the Detroit pizza dough and then freezing it for future use?   I thought this might be an efficient way to go about it, by making a bit of a bigger batch of dough than normal... par baking it in individual 8x10 Lloyd Pans, and then freezing that (I suppose I could vacuum seal it too if that would be good).   Has anybody here ever tried this?   I found a thread where a guy mentioned doing it, but I wasn't sure he was freezing it longer term, or just freezing it briefly after par baking to dry the dough out more, as he mentions.

https://www.pizzamaking.com/forum/index.php?topic=71908

[HansB]

Use a bit of cheese around the edge for the par-bake so the dough does not shrink. Then vacuum pack and freeze. Use the manual button on vacuum pack so it does not flatten the crust.

[nikolausp]

Use a bit of cheese around the edge for the par-bake so the dough does not shrink. Then vacuum pack and freeze. Use the manual button on vacuum pack so it does not flatten the crust.

Thanks HansB.  In a related note, have you tried vac sealing & freezing fully finished & baked Detroit Pizzas (with cheese & toppings), and then reheating somehow in the future? 

[HansB]

No, I have not.

[msw1984]

Today was the first time using LDMP. I think this pie came out really close to the original Buddy's. Nice light crust with a nice crisp and color on the bottom. The bottom stayed crispy to the last piece.

100% KABF     160g
  70% HYD       112g
   1% IDY         1.6g
   2% Salt         3.2g
   2% LDMP      3.2g

Total 280g in an 8X10 pan. 4 hour RTF. Middle rack @525F.

Followed this recipe but swapped out 2% LDMP for 1% sugar.  Scaled it up to a 10''x14'' pan at 3.5g/square inch and reduced to IDY to .5% as I did a long CTF.

100% - KABF 282.42g 
70% - Water 197.69g
.5% - IDY 1.41g
2% - Salt 5.65g
1% - Sugar 2.82g

Dough was super sticky/wet.  I hand kneaded it as I don't have a mixer.  Was still a bit tacky when I put it in for CF (was waiting on my Lloyd's pan so left it in a sealed Tupperware).

Roughly 39 CF followed by about a 6 hour RTF in the pan.  Might increase the amount of dough as I lost some of it in the kneading process as it was sticking to my hands a lot.

Layer of pepperoni followed by muenster and low moisture whole milk mozzarella mix at a roughly 60/40 mix.  Topped with more pepperoni and Italian sausage.  Sauce was Kenji's recipes (https://www.seriouseats.com/detroit-style-pizza-recipe) added post bake.  Grated pecorino romano added post bake as well.

- Martin

[msw1984]

Followed this recipe but swapped out 2% LDMP for 1% sugar.  Scaled it up to a 10''x14'' pan at 3.5g/square inch and reduced to IDY to .5% as I did a long CF.

100% - KABF 282.42g 
70% - Water 197.69g
.5% - IDY 1.41g
2% - Salt 5.65g
1% - Sugar 2.82g

Dough was super sticky/wet.  I hand kneaded it as I don't have a mixer.  Was still a bit tacky when I put it in for CF (was waiting on my Lloyd's pan so left it in a sealed Tupperware).

Roughly 39 CF followed by about a 6 hour RTF in the pan.  Might increase the amount of dough as I lost some of it in the kneading process as it was sticking to my hands a lot.

Layer of pepperoni followed by muenster and low moisture whole milk mozzarella mix at a roughly 60/40 mix.  Topped with more pepperoni and Italian sausage.  Sauce was Kenji's recipes (https://www.seriouseats.com/detroit-style-pizza-recipe) added post bake.  Grated pecorino romano added post bake as well.

- Martin

Here's some pics.

[msw1984]

More pics

[msw1984]

A few more

[msw1984]

Some more

[msw1984]

Last couple

[msw1984]

Baked for roughly 13 minutes at 550° on bottom rack, no stone.  Was rotating the pan 90° every few minutes.  May try to broil it for a few minutes next time.  Lloyd's pan worked great.  No sticking at any point.  Only used oil on the bottom as I didn't have any Crisco.

- Martin

[HansB]

Baked for roughly 13 minutes at 550° on bottom rack, no stone.  Was rotating the pan 90° every few minutes.  May try to broil it for a few minutes next time.  Lloyd's pan worked great.  No sticking at any point.  Only used oil on the bottom as I didn't have any Crisco.

- Martin

I have never rotated the pan during bake. The problem with opening the oven every few minutes is that you'll lose a lot of heat.

[msw1984]

I have never rotated the pan during bake. The problem with opening the oven every few minutes is that you'll lose a lot of heat.

Yeah I'll try not rotating it next time.  Do you prefer baking it on bottom rack or on a rack as high as possible?