Detroit Style - My way

Started by HansB, March 05, 2016, 07:15:30 PM

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carl333

interesting. You dropped the hydration by 2% and yeast remains the same at 1%, with .5% salt increase. Your shooting for a RT at 18 hrs as opposed to 5. I've have more than enough rise at 3-4 hours with your original recipe. I don't know enough about dough formulations but wondering what's going on here that will allow a 18 hr RT without over blowing. The increase in salt content?
Carl

HansB

Quote from: carl333 on April 15, 2016, 01:38:00 PM
interesting. You dropped the hydration by 2% and yeast remains the same at 1%, with .5% salt increase. Your shooting for a RT at 18 hrs as opposed to 5. I've have more than enough rise at 3-4 hours with your original recipe. I don't know enough about dough formulations but wondering what's going on here that will allow a 18 hr RT without over blowing. The increase in salt content?

I dropped water by 2% but added oil so hydration remains the same. I want a really good rise. If it fails I can always order out!
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

carl333

If you make it to 18 hrs with success, post a pic prior to bake.  I'll be following. tks
Carl

HansB

Here are the pies using the formula above. 17 RTF bulk, 2.75 in pans. With guests over they remained in the pan longer than I would have liked. I had to use a big fork to pop a few bubbles. You can see at 17 hours the dough was very active. I used Crisco in the pan on the left and about 1T oil in the right.The dough did pull away from the corners in the oiled pan, not much difference in the crust between the two methods. I'll stick with Crisco.

I really liked the crust, my foodie guests said it was the best pizza they have had. Now they want to use the formula and open a food truck in Key West!!  :-D

The lack of sugar and addition of oil made a lighter crust much closer to the original Buddy's. The only thing I'll do different next time is try 12 hour bulk and 2 hour in the pan to get a few less bubbles and 2.2% salt.

I applied racing stripe sauce after photos. I used Tomato Magic crushed for the first time...pretty good.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

HansB

Another of the same batch above with an additional 24 hour CF.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

A D V E R T I S E M E N T


HansB

Thanks Lou. I agree that it gets lighter and better!
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

HansB

For this pie I used 5% Spelt and KAAP. Although I like spelt in round pies I probably won't use it again for DS. It didn't crisp up as well but still tasty. I got great rise after 8 hour RT in the pan (10 RTF bulk)
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

Jersey Pie Boy

These look so great...and thanks to Norma on our recent visit,  my wife and I had our first Detroit style and really loved it...so it's on my list to try.


I do have an 11 by 14 by 2 inch deep non-stick aluminum pan, but that won't get me where I need to be for DS, is that right?
Or could it get me in the  ballpark for a start?


I see a lot of the pies here are baking in the 8 by 10 pans..is that  better choice than the 10 by 14 that Tony G mentions..or is the larger size a good choice also ? Looks like getting the optional covers is a pretty good idea for the fermentation, right?   What would be the best place to get these...I saw a Detroit Pizza store, and then there's Lloyd's. Is the non-stick version good? What about the one with rounded corners? Lotta questions, but what do I know? Answer: Nuttin'!


Thanks!

Jackie Tran

#68
Your aluminum pan will work just fine but you have to season it first. 

Replies 262-284 or so.

http://www.pizzamaking.com/forum/index.php?topic=17168.msg431122#msg431122

If you don't have the time or patience, you can pick up any square dark colored steel (cake) pan from the store for less than the cost of shipping a Lloyd deep dish pan. 


Jersey Pie Boy

Thanks Chau...I followed those links and I'll be heading  to Target today  Thanks!

A D V E R T I S E M E N T


HansB

Thanks. JPB, these are the pans I use: https://www.detroitstylepizza.com/product/detroit-style-pizza-pan/

They work perfect for DS. I use the 8X10's so that there are more corner slices! If I need more I'll use two 8X10's and the 10X14. In lieu of lids you can use plastic wrap.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

Jersey Pie Boy


Jackie Tran

Nice looking Detroit Pan Hans. I like the height on the pizza and the bottom crust.  How much dough are you using for the small pan.  Also details about the dough and methods if you don't mind.  I'd like to study your pizza some. 

HansB

#73
Thanks Chau. I have settled on 250g for an 8X10. The process I'm using is just a little bit different from Post #1 of this thread.

I'm at around 18 hours RTF with about 10 in the pan. When I finish the initial mix the dough ball is still pretty shaggy. After 8-10 hours bulk it more than doubles. Then into the pan for for 8 hours. As you can see from the photo above the dough is over fermented which gives me a nice light crisp texture. Lately I've been drizzling the sauce on top of the cheese pre-bake. Of course traditionally the cooked sauce goes on post bake.

Just post any other questions and photo's of your results which I'm sure will be great!

My current formula:

100% KABF
68%   H
1%     IDY
2.5%  Salt
2%     Oil
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

HansB

#74
With all of the Diastatic Malt talk, I thought I'd use some.

Same formula as above with .4% KA-DMP added.

This was an 8HR RTF, 7 in pan. Tasted every bit as good as 19HR RTF. Had a bit more color on the bottom.

I used Lou's Emmy Squared, cooling rack serving style. It kept the bottom crunchy. I also used chili threads pre-bake that I soaked in water for about 20 minutes. Over all a very good pie.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

A D V E R T I S E M E N T


TXCraig1

Very nice. What are the little threads on top?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

HansB

Thanks Craig. They are dried Korean Chili Threads. Someone else recently posted a pie with them. Added a little bit of chili flavor and heat.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

jcg

Had my first Detroit style pizza at Tony's Pizza Napoletana in San Francisco last night and it was very good, so now want to try and make it at home. Normally I make chicago deep dish pizza and have 12" PTSK pans from pizzatools.com (with 2" sides). I know they are round and detroit pizza is square, but I'm guessing these pans will work to make a round style detroit, right? Also we don't have brick cheese in CA and looking through posts it looks like my best bet is to use a jack cheese or muenster cheese. Is that correct?

jcg

HansB

Quote from: jcg on June 05, 2016, 01:03:45 PM
Had my first Detroit style pizza at Tony's Pizza Napoletana in San Francisco last night and it was very good, so now want to try and make it at home. Normally I make chicago deep dish pizza and have 12" PTSK pans from pizzatools.com (with 2" sides). I know they are round and detroit pizza is square, but I'm guessing these pans will work to make a round style detroit, right? Also we don't have brick cheese in CA and looking through posts it looks like my best bet is to use a jack cheese or muenster cheese. Is that correct?

jcg

A round pan will certainly work. I have not used Jack cheese but Muenster will work. I always use some sharp cheddar too. Post a photo of your results!
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

jcg

OK, a couple more questions. What dough calculator do you use? I normally use the Deep Dish calculator so would I still use that and just set the sides to 0" instead of 2" for my 12" pan. I use ADY instead of IDY, assuming that will work but I'd use about 25% less so I'd set my percentage at .75% vs 1%? I use dough thickness factor as .15, is that OK? No oil in the recipe - all hydration is from water? Lastly I see your recipe in the first post uses bread flour, is that required or is AP OK? Using those values I get the recipe below. A 12" round pan will have about 40% more surface area than a 8x10 pan, and multiplying your 160g of flour by 1.4 gives 224 which doesn't match the 253 of the recipe?? Maybe because my thickness factor needs to be lower? If I lower the thickness factor down to .13 I get 220g of flour which is close but the amount of water for 70% hydration is 154 which is way more than your recipe???

Flour (100%):    253.44 g  |  8.94 oz | 0.56 lbs
Water (70%):    177.41 g  |  6.26 oz | 0.39 lbs
ADY (.75%):    1.9 g | 0.07 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
Salt (2%):    5.07 g | 0.18 oz | 0.01 lbs | 1.06 tsp | 0.35 tbsp
Sugar (1.2%):    3.04 g | 0.11 oz | 0.01 lbs | 0.76 tsp | 0.25 tbsp
Total (173.95%):   440.87 g | 15.55 oz | 0.97 lbs | TF = 0.15

I'll post pics but just made a chicago style last week and ate at Tony's this week so I'm pizza'd out. Probably won't make this for 2 - 3 weeks, but I'll definitely post pics.

jcg

Quote from: HBolte on June 05, 2016, 03:02:12 PM
A round pan will certainly work. I have not used Jack cheese but Muenster will work. I always use some sharp cheddar too. Post a photo of your results!

A D V E R T I S E M E N T