Detroit Style - My way

[foreplease]

Friday night mushroom and bacon. It was delicious. Have a 2nd dough in the fridge for sometime soon.

[Timpanogos Slim]

Friday night mushroom and bacon. It was delicious. Have a 2nd dough in the fridge for sometime soon.

What kind of cheese are you using for the frico?

[foreplease]

What kind of cheese are you using for the frico?

White cheddar. I use it on most pizzas all the way across. This was edge only, field was WM mozzarella and Romano.

[Timpanogos Slim]

White cheddar. I use it on most pizzas all the way across. This was edge only, field was WM mozzarella and Romano.

Ah, I tried that once, but at the time i was really enjoying the flavor of widmer's mild brick, and i felt like cheddar overpowered it, and so did store-brand provolone, so i settled on store-brand muenster because it comes sliced where i can't always find sliced jack. I'm pretty sure most muenster cheeses are just jack with some annatto rubbed on the outside.

[Freddie87]

popping in to say yup recipe still spot on
these were from a couple weeks ago, i believe i did 12 hour bull CT, then another 6-8 RT in the pan
i think i lowered my oven to 500 and baked for around 15-17 on my preheated steel
i really want to play around with the recipe and maybe add sugar instead of dmp but im struggling to find the reason. i also want to try a parbake at some point

the only play i've done with hans recipe is increasing hydration. this was 73, i've gone as high as 75 and will be trying 77

thank u again hans

Two observations if I may:


1) Brilliant shoes.

2) Holy %$# at the number of pans you have. I've been thinking of getting one more as my single pan is my main limitation, but you're next level.

[spaceboy]

Two observations if I may:


1) Brilliant shoes.

2) Holy %$# at the number of pans you have. I've been thinking of getting one more as my single pan is my main limitation, but you're next level.

those are my pizza making tye dye crocs and yea i have eight 8x10 lloyds because once or twice a month i do a little pizza pop up outta my home kitchen. my pantry is just filling with pizza related items, the wife loves it!

[bargebakery]

Sunday Bake: mattina pie

Confit garlic cream sauce
Par fried sliced potato
Low Moisture mozzarella
Italian sausage
Sage
Parm reggie sprinkle
Hot honey finish

This pie is one of my favorites that I make. The flavor profile was inspired by a breakfast burrito of sorts. Marttina means morning in Italian. Sausage, potato and cheese are just in perfect harmony on this pie and the par friend potato crisps up as it finishes baking.

12 minutes at 475F for the par bake --> Toppings --> Drop temperature to 450F and finish for 10.5 minutes. Let stand at room temperature for 4 - 5 minutes, slice into sixths, drizzle and serve.

If you are interested in more of my pizza content, please drop a follow on IG: @bargebakery

[DaveC]

Earlier this month the black hole of time that is this thread swallowed me for...hours?  Anyway, really great info in here to get started on DSP, and I've made a few batches so far that everyone has been happy with.

I haven't strayed far from the base formula yet, and I'm using 10"x14" Lloyd's pans in an Ooni Volt (surprisingly, it actually fits one of these!). 

Here's my recipe for 2 dough balls (~515g each):

100% |   592g KABF
70%   |   414g H2O
1%     |   5.9g ADY 
2.5%  |   14.8g Fine Sea Salt
1%     |   5.9g LDMP (strength unknown -- gasp!)

My current "procedure" with some commentary (of course open to feedback here):

1.  From weighed chilled water (~35-40deg F -- not being exact here yet), take a portion and heat up to 100-105F.  Stir in ADY and let rehydrate for ~10min.  I should probably just simplify and buy a pound of SAF IDY, but I've got a few packets of these to go through first.

2.  Mix chilled water, ADY solution, and flour in spiral mixer on lowest speed until just combined.  Allow some absorption to happen for 8-10 min.  [Is this autolyse necessary or helpful?  Unsure, but perhaps it reduces mixing time.]

3.  Start mixer on low speed, add salt and LDMP.  I've been playing around with the speeds here, but generally trying to keep it low and slow (0-3 on a Spiralmac).  My dough temp typically ends up in the high 70's and the ambient temp has been about 75F each time.  I run the mixer until the dough has largely detached from the bowl and is beginning to look smooth'ish.  The last couple of times the dough ball has started to ride up the hook a little, despite operating it in the downward direction.  Total time varies from about 6 min when I ran it at Speed 6 for the second half and maybe more like 12-14min when I run it Speed 0-3 throughout.

4.  Empty dough onto oiled work surface and do what is probably more similar to "slap & fold" a few times and form a ball.  The dough feels pretty good coming out of the machine and doesn't seem to me to require a lot of work on the bench.  However, I need to be more intentional about choosing a stretch & fold method and becoming more proficient about it.  Rest under cover for ~1hr.

5.  Apply thin layer of Crisco on each pan bottom and sides, followed by <1Tbsp olive oil spread in each pan bottom. 

6.  Divide dough ball in half, forming one ball for each pan.

7.  Patiently, work each dough ball in its pan with the dimpling method to gradually spread to sides & corners.  Alternate between working each one.  I could probably give some more rest time here.  It's possible that the oil layer makes this slightly trickier compared to just Crisco alone, which is what I started with. 

8.  Cover pans and leave to ferment.  With an ambient temp of ~75F, these were always fermenting faster than I expected and ready in about 5-7hrs.  Sorry, no pictures, but I felt they were ready when pillowy without having too many thin bubbles on the top.

9.  At some point, prep cheese mix. Per pizza:

215 Grande ECB (shredded) + 54g grocery store muenster (small cubes) + 54g grocery store sharp white cheddar (home shredded) = 323g total

10.  Prep sauce.  I initially made a cooked sauce with a bunch of ingredients, but it just reminded me of pasta sauce, so I just went a fresher and brighter tasting route:  Bianco through some combo of food mill to remove seeds, food processor, and strainer to chunk it up.  Some salt and some basil added.  Only warmed, not cooked in preparation for topping after bake.

11.  The Bake:

a.  Preheat Ooni Volt to 550F for ~25 minutes. 

b.  After applying cheese and putting the pan in to start the bake, I adjust the Ooni to apply mostly bottom heat.  I think because of the cold mass of the pan/dough/cheese, it can't actually maintain 500F in the oven this way, but I let it go for a bit as my way of avoiding parbaking.

c.  At some point the temp LED is blinking 400F, so at 10 min or so I kick the temp back up to 500 and the top starts heating and baking the cheese.  Because I had some fresh mozz gifted to me to use up (thank you, and sorry!), I waited until the cheese blend was about two-thirds of the way through baking with some brown spots, pulled it out to rip some fresh mozz onto it, and then put it back in for maybe two minutes. 

d.  Sometime before the fresh mozz turns into soup, I pull the pizza out, de-pan it, rack it, and apply sauce, grate parmesan, and tear some fresh basil on it.  Elapsed time including the placement of the fresh mozz was close to 18min the last time. 


I'm surprised every time these pizzas pop out of the pan very easily, because when I initially tried DSP a couple years ago with a not-Lloyd's pan, it was a disaster. 

This pizza was really delicious.  Frico was crunchy and salty, the cheese blend is working, the olive oil gives some nice crunch to the bottom that I wasn't initially getting with just Crisco, and I'm initially pleased with my simplification of the sauce.  The dough itself is more airy than it looks in these pictures, but it could be lighter. 

The circular elements of the Volt make it more challenging to evenly crisp the bottom all the way to the corners, though nothing was necessarily too baked on the bottom even if it looks a little dark in spots.  I have a baking steel and should try it in my full-sized oven, but the Volt is convenient and has a nice level of heat control for now.

I appreciate everyone's contributions to this thread, and imagine I'll be making some tweaks next time around.

[foreplease]

Looks great, DaveC. You'll be glad you have such detailed notes on how you got to this point.

[spaceboy]

good lord man, that's awesome. those notes will help me and anyone else that reads thru this thread. pizzas look amazing, well done!

also, just read thru ur post again, ur doing 515g in an 8x10?

[DaveC]

good lord man, that's awesome. those notes will help me and anyone else that reads thru this thread. pizzas look amazing, well done!

also, just read thru ur post again, ur doing 515g in an 8x10?

Thanks!  And good catch -- I actually meant 10"x14" (corrected in post). 

[HansB]

A couple of 6"X6" pizzas.

[spaceboy]

A couple of 6"X6" pizzas.

awesome as usual hans.  now i want 6x6 pans...

you adding the heated sauce post bake these days?

[HansB]

It's actually the first time I have done that in years. It works on the small pans, I wouldn't do it on 8X10's.

[DaveC]

A couple of 6"X6" pizzas.

Looks great!  Based on how much of 10"x14"'s I've eaten lately, a couple of 6"x6"'s seems like a much more "appropriate" portion size for our household.

[PapaJawnz]

Trying out new Oster XL 10-in-1 oven.  450F max Temps.  Bake temp around 425F with turbo convection on the bottom rack @21 mins. I greased the 8x10" pan with salted butter.   Tried to follow Hans post #1 recipe as much as possible.  Dough is using King Arthur Bread Flour with a 12hr cold fermented and then a 3hr @72F room temperature rise in pan (it stretched perfectly out of the fridge to fill the 8x10)

Oregano on top of proofed dough then cubed Cabot seriously sharp white cheddar arpund the rim,  then great value pepperoni  completely covering 8x10" pan, covered with cubed great value whole milk low moisture brick mozzerella.  No provolone on hand so used a bit more cheddar for the tang.  Cooked sauce used just oregano vs Italian seasoning otherwise great value crushed tomatoes and the same seasoning.

My wife had just a bite and said to me Make this for supper!  So it looks like pizza twice today.  Ho we can I get so lucky.

Overall I think this little portable oven does the job for most styles of pizza!

[spaceboy]

Looks great!  Based on how much of 10"x14"'s I've eaten lately, a couple of 6"x6"'s seems like a much more "appropriate" portion size for our household.

you and me both 

[HansB]

Hans-Are you able to get a crispy bottom baking this way?  Are you using a steel or stone?  I seem to struggle with getting the crispy bottom and challenging myself to never par-bake to keep with Detroit tradition.  Any advice?

I used a stone on the center rack on my last bake. I liked the bottom crust, it was just a bit more crisp I think. I'm going to do the same on may next bake to confirm.

[jmoschgat]

Hans, I had been baking on the rack and my top cheese was burning before my bottom was as crispy as i liked. I Started to parbake and that seemed to work but then i experimented with baking on a 1/2" steel preheated on 500 for at least 45 minutes. The bottoms have been great since, even without a parbake.

[PapaJawnz]

I'm switching over to sourdough and made up a 4x batch of HansB's dough from post #1 using 15% starter.  I can't see thing turning out any other way than awesome!  I couldn't get my normal king arthur bread flour so I have on hand some bobs red mill artisan bread flour.  It's apparently 12-14% protein.  So far it feels pretty strong during stretch and folds.  I'll post a pic once I get the pizza made