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Author Topic: Detroit Style  (Read 1870 times)

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Offline HansB

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Re: Detroit Style
« Reply #20 on: April 06, 2021, 08:36:48 PM »
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?

Double will work.
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Offline quietdesperation

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Re: Detroit Style
« Reply #21 on: April 09, 2021, 12:13:16 AM »
FYI, 313 is the area code for Detroit for those that don't know.

the only reason i know this is the eminem song lyric from 8 mile:
now everybody from the 313... ill stop there and save peter some time.
« Last Edit: April 09, 2021, 12:15:09 AM by quietdesperation »
jeff

Offline natellis123

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Re: Detroit Style
« Reply #22 on: June 18, 2021, 09:01:27 PM »
Looks awesome! I recently just visited Austin and went to Via313. My wife is gluten free and hasnt stopped talking about that pizza. Im going to try your recipe very soon! Thanks for sharing!

Offline HansB

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Re: Detroit Style
« Reply #23 on: June 18, 2021, 09:43:23 PM »
Looks awesome! I recently just visited Austin and went to Via313. My wife is gluten free and hasnt stopped talking about that pizza. Im going to try your recipe very soon! Thanks for sharing!

You're welcome. Here is my latest formula. The amounts for the round are for a thinner Bar Pie version that I'm developing.

Pan Pizza w/Caputo Fioreglut

               8X10-285g      10 Round-203g

Flour   100%         140g            100g
Water     95%         133g              95g
Sugar       3%          4.2g                3g
Salt       2.5%          3.5g             2.5g
Olive Oil       2%          2.8g                2g
CY          1%          1.4g                1g

Total        203.5%

Mix

1- Dissolve yeast in water
2- Add flour
3- Mix on low to incorporate
4- Add salt mix
5- Slowly add oil and mix for 4-5 minutes until smooth
6- Place in covered container, cold proof for 24 hours

Par Bake   

1- Portion out  into well oiled pan
2- Cover and let rise, around 5 hours @78F
3- Uncover and bake with some cheese around the edge at 550F until its lightly colored, about 6 minutes
4- Remove from pan and cool. Wrap and bake or freeze.

Bake

1- Place into well oiled pan, apply cheese covering corners and sides
2- Add sauce and toppings
3- Bake at 525 until done, approximately11-13 minutes
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Offline Jon in Albany

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Re: Detroit Style
« Reply #24 on: June 18, 2021, 10:37:55 PM »
You're welcome. Here is my latest formula. The amounts for the round are for a thinner Bar Pie version that I'm developing.

Pan Pizza w/Caputo Fioreglut

               8X10-285g      10 Round-203g

Flour   100%         140g            100g
Water     95%         133g              95g
Sugar       3%          4.2g                3g
Salt       2.5%          3.5g             2.5g
Olive Oil       2%          2.8g                2g
CY          1%          1.4g                1g

Total        203.5%

Mix

1- Dissolve yeast in water
2- Add flour
3- Mix on low to incorporate
4- Add salt mix
5- Slowly add oil and mix for 4-5 minutes until smooth
6- Place in covered container, cold proof for 24 hours

Par Bake   

1- Portion out  into well oiled pan
2- Cover and let rise, around 5 hours @78F
3- Uncover and bake with some cheese around the edge at 550F until its lightly colored, about 6 minutes
4- Remove from pan and cool. Wrap and bake or freeze.

Bake

1- Place into well oiled pan, apply cheese covering corners and sides
2- Add sauce and toppings
3- Bake at 525 until done, approximately11-13 minutes

That's interesting. Cheese around the edges for the par bake.

I mixed and parbaked one of these some time ago. Plans got shifted and never did the final bake on that GF pizza. It's still in the freezer but I think I'd start over instead of finishing that one. Maybe try again next weekend. Not sure if time will allow it.

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Offline HansB

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Re: Detroit Style
« Reply #25 on: June 18, 2021, 11:03:19 PM »
I found that using a bit of cheese around the edge prevents the dough from pulling away from the pan during the par bake.
Instagram @hans_michigan

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