Author Topic: Detroit Style - My way (Read 99625 times)

cheeze_pizza · « **Reply #200 on:** February 26, 2019, 03:05:20 PM »

I've been using the recipe at https://justonebiteplease.com/2016/04/29/detroit-style-pizza/ and I really like the results but the time investment is a bit long. I'm keen to try Hans' recipe soon and see how that goes. I would love to be able to sling a DSP in one day instead of doing the poolish, waiting 10 hours, and then spending 5 hours doing S&F before rise in pans and finally baking.

Cook: These are usually done indoors on a pizza steel on upper rack with oven set at 450F. The steel will usually get to around 525 or so. Lately, I've been experimenting with baking them in the Ooni Pro with mostly good results.

Specs: Lipari Brick cheese brought down from Warren, MI, All Purpose Cento Crushed Tomatoes with dry spices, KAAP for the poolish & KABF for the final dough, and I just realized today I've been using ADY for some time when the recipe calls for IDY

Here are some pics of my recent DSPs.

soulpatch · « **Reply #201 on:** February 26, 2019, 03:22:35 PM »

They look great, but ya it definitely seems time consuming. I've actually tried the ADY as well as IDY. If you use ADY you'll get the same results if you bloom it first. Other than that there isn't much difference. Definitely try HansB's recipe. Very easy to run through. I'm sticking with this one for any detroit style. Closest I've had to buddy's since moving lol

Mjs16 · « **Reply #202 on:** April 03, 2019, 12:09:46 PM »

I am about to give Detroit style another try this weekend. I have had trouble with the rise in the past and I wasn't getting a good crumb. Looking through all of your pictures, your dough looks a lot better in the pan than mine. Any ideas what has gone wrong in these pictures? I have been following #105 (https://www.pizzamaking.com/forum/index.php?topic=42012.msg461690#msg461690).

I am also considering using Power Flour this time, or should I just stick to KABF?

Thanks for all the help!

soulpatch · « **Reply #203 on:** April 03, 2019, 06:00:48 PM »

The first pic of the giant bubbles, just a bit on the fermented side. keep an eye on the dough and if you see any big ones forming you should pop them anyway.
The second pic it almost looks like the dough wasn't mixed well enough. Where everything has risen around that one spot? Could be a pocket of flour?
If you have a naturally warm environment, just proof them for a shorter time in the pan. Should solve a lot of the issue. Remember, recipes are like guides. There are so many different factors that can alter how the dough rises, bakes, etc. Even hand mixing/kneading or using a mixer can make a difference.

Mjs16 · « **Reply #204 on:** April 04, 2019, 10:18:15 AM »

Tried it again last night, it seemed to be proofed well but not over proofed and I still didn't get the rise I would like. I am at at about 5,500 feet elevation, will that make a difference?

HansB · « **Reply #205 on:** April 04, 2019, 10:46:25 AM »

I'm not familiar with high altitude cooking.

DS should not be real thick, can you post a photo of the cut side profile?

Pete-zza · « **Reply #206 on:** April 04, 2019, 11:00:40 AM »

Quote from: HansB on April 04, 2019, 10:46:25 AM

I'm not familiar with high altitude cooking.

Hans,

You mean you don't make pizza while on the plane?

Peter

HansB · « **Reply #207 on:** April 04, 2019, 11:15:52 AM »

Quote from: Pete-zza on April 04, 2019, 11:00:40 AM

Hans,

You mean you don't make pizza while on the plane?

Peter

Hmm. Our cabin altitude is ~5'000' and we do have an oven!

Mjs16 · « **Reply #208 on:** April 04, 2019, 11:22:16 AM »

Quote from: HansB on April 04, 2019, 10:46:25 AM

I'm not familiar with high altitude cooking.

DS should not be real thick, can you post a photo of the cut side profile?

I did not get a picture last night but it was the same as I have experienced in the past. It is just more dense inside than the other pictures I see on this thread. I have tried several different methods and percentages with very little difference. The pictures I posted the other day were over proofed but I have also baked it when it was a lot less proofed and it still ends up about the same. At this point I am willing to try and over correct the problem and work backwards from there if I can. What could I do that would, if anything, that would make it bake up too high?

HansB · « **Reply #209 on:** April 04, 2019, 12:22:20 PM »

Not sure.

The DS in the second photo looks about perfect!

Mjs16 · « **Reply #210 on:** April 04, 2019, 12:25:04 PM »

Quote from: HansB on April 04, 2019, 12:22:20 PM

Not sure.

The DS in the second photo looks about perfect!

Thats what I thought until I cut into it and it looked like the 1st picture. Are you still using KABF and doing a CF?

HansB · « **Reply #211 on:** April 04, 2019, 12:30:09 PM »

Quote from: Mjs16 on April 04, 2019, 12:25:04 PM

Thats what I thought until I cut into it and it looked like the 1st picture. Are you still using KABF and doing a CF?

Yes, KABF usually CF, sometimes RTF. Are you using less than 200g cheese on an 8x10

Mjs16 · « **Reply #212 on:** April 04, 2019, 12:35:23 PM »

Quote from: HansB on April 04, 2019, 12:30:09 PM

Yes, KABF usually CF, sometimes RTF. Are you using less than 200g cheese on an 8x10

Yeah, I have a 10x14 pan and I use about 360g on it.

Luisio · « **Reply #213 on:** May 19, 2019, 04:10:11 PM »

HansB,

Is it possible to sub LDMP with Malt Barley Syrup?, if yes, what will be the percentage from your reply#115 (https://www.pizzamaking.com/forum/index.php?topic=42012.msg461690#msg461690) ?

Thanks

HansB · « **Reply #214 on:** May 19, 2019, 04:51:45 PM »

Someone else may know better but I don't think that they are interchangeable. You will get almost the same bake without the LDMP, so don't let that stop you.

Here is s source if you need one: https://nybakers.com/index.php?main_page=product_info&cPath=6&products_id=60&zenid=tsd0ingd52upcb09o8r9vrh346

Michiel · « **Reply #215 on:** December 09, 2019, 06:22:26 AM »

Quote from: HansB on March 22, 2018, 10:53:59 AM

No smoke yet. I bake at 525F on the middle rack without convection.

So what mode do you use then?

HansB · « **Reply #216 on:** December 09, 2019, 07:57:01 AM »

Michiel, I would use the Conventional (Top and Bottom) heat setting on the middle rack.

2ndtimearound · « **Reply #217 on:** December 09, 2019, 05:06:22 PM »

Here’s my first successful Detroit style

scott r · « **Reply #218 on:** December 09, 2019, 05:10:20 PM »

Nice! cant beat this pizza when you get it right.

HansB · « **Reply #219 on:** December 09, 2019, 05:31:54 PM »

Quote from: scott r on December 09, 2019, 05:10:20 PM

Nice! cant beat this pizza when you get it right.