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Author Topic: Detroit Style Pizza in new shop, uncooked in the middle (top of dough)  (Read 230 times)

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Offline harvey1995

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Hey Guys!

Just opened in a Detroit Style Pizzeria and had a quick question for a problem we're dealing with.

We're cooking our pizzas in Lloyd Aluminum Pans at 500 degrees in a Marsal Deck Oven. The pizzas are cooking very fast (12-15 minutes) and for the most part the reception has been great.

However, some customers are reporting gummy/uncooked top layer of the dough. I saw from most of the members that they are cooking Detroit style at 500.

Some solutions we can think of are , lower temp high cook time, put less toppings, use higher temp oil to coat the pans so we can cook longer at 500 without the bottom burning.

Let me know your thoughts!



Offline foreplease

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Re: Detroit Style Pizza in new shop, uncooked in the middle (top of dough)
« Reply #1 on: November 07, 2023, 02:34:21 PM »
Are you saucing on top only? Thatís my only idea. There is a good DS section where you might find more help.
https://www.pizzamaking.com/forum/index.php?board=68.0
-Tony

Offline scott r

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Re: Detroit Style Pizza in new shop, uncooked in the middle (top of dough)
« Reply #2 on: November 07, 2023, 03:01:01 PM »
First, I would make sure the flue is open all the way in your oven so that you are getting the most amount of top heat possible.

I have often found that the temperature setting on commercial ovens are not the same brand to brand.  One oven will be set to 625 and it will take 15 minutes to cook a pan pizza, and another oven will be set to 500 and it will cook the same pan pizza in 15 minutes.

12 min is a little too fast I think, I know for me there would be a gum layer. The sweet spot for me with my recipe and thickness factor is about a 15 minute bake. 

Don't worry about what your dial says.  I would bump it down to 500 before you make too many other changes.  See if that fixes the problem.  You may find that when you get really busy on friday or saturday nights that you might need it set to 550 as you will deplete some of the heat in the floor by cooking many pizzas in a row.
 
A few more thoughts:
Of course putting sauce down directly on top of the dough will give you a much higher chance of finding a gum layer, so you could try cheese first then sauce on top if your not already doing that. 

There are some people par baking Detroit crusts now although I understand that is non traditional. 

If you are using any sugar or diastatic malt in your recipe, removing or lowering that will slow down the browning on the bottom of yoru pizza more than changing your oil.
« Last Edit: November 07, 2023, 03:02:55 PM by scott r »

Offline Bobby Lawn

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Re: Detroit Style Pizza in new shop, uncooked in the middle (top of dough)
« Reply #3 on: November 07, 2023, 03:56:17 PM »
Is this for Renaissance Pizza in the west end?

If so, you're on my list of DSP spots to try next time I'm back.

Your pics in Toronto Life look like the pizzas sag a wee bit in the middle (the pepperoni one), maybe the dough didn't get the oven spring at the beginning? I'm thinking higher heat is needed to get that rise and cook the dough, but I'm novice.

Parbaking eliminated any gum line risk from my pizzas.
Not traditional, but neither is your shredded mozza or sauce after baking.

Good luck and will stop in next time i'm there.







Offline harvey1995

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Re: Detroit Style Pizza in new shop, uncooked in the middle (top of dough)
« Reply #4 on: November 07, 2023, 10:06:25 PM »
Thank you guys!

Scott - I think your correct. I turned the dial down and it seemed to do the trick today!

Bobby - yes it is! See you soon.

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Offline rocketslice

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You can also try par baking the dough for like 7 minutes, then topping it and stick it back in till its done.

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