Detroit Style - My way

[TXCraig1]

I'll have to scrub them out well. My old Lloyd pans went 30 or 40 bakes before some sticking

In my blue steel DS pans, the pies stuck a bit at the cheese for the first 5-6 bakes then stopped sticking.

[TXCraig1]

Square Pie on Pi day.

I upped the salt to 2.5% seemed to have better crust flavor.

This one  was 12 hours CF and 10 RTF. I changed up by putting pepperoni on top and drizzling sauce on pre bake. Taste was very good but I'll go back to the traditional DS with pepperoni on first and sauce post bake.

Very nice!

[HansB]

Thanks Craig. I'm getting hooked on these but it's warming up outside so looking forward to NP's on the Blackstone soon!

[Jackie Tran]

I like how crispy the bottom looks and how you dotted the sauce.  I'm making a square tonight abs might borrow that. 

[surgtech2006]

Square Pie on Pi day.

I upped the salt to 2.5% seemed to have better crust flavor.

This one  was 12 hours CF and 10 RTF. I changed up by putting pepperoni on top and drizzling sauce on pre bake. Taste was very good but I'll go back to the traditional DS with pepperoni on first and sauce post bake.

Did you find that putting pepperoni on top helped keep the grease from getting to the crust?

jerry

[HansB]

Jerry, I'm not quite sure of the question. I wasn't really getting much grease on the crust when putting the pepperoni directly on the dough first. I like a bit of char on the pepperoni which is why I put it on top.  But I think I like the pepperoni on first and sauce post bake as I get better color on the cheese.

[surgtech2006]

Jerry, I'm not quite sure of the question. I wasn't really getting much grease on the crust when putting the pepperoni directly on the dough first. I like a bit of char on the pepperoni which is why I put it on top.  But I think I like the pepperoni on first and sauce post bake as I get better color on the cheese.

When I used pepperoni (directly on crust) I was getting a lot of grease from the pepperoni (I was using a Hormel presliced) running down to the bottom of the crust. I havent made any pies in a while, but Im about to start up again and would like to get that fixed, either by switching products or maybe precooking pepperoni a bit before hand to draw off excess oil.

[carl333]

I agree with this 100%. I think Lou hit the nail square on the head with his suggestion that the very low conductivity of oil is why you don't want too much oil on the pan.

Would anyone consider using coconut oil as opposed to oil at it pools? It's solid at room temperature but not sure if the coconut oil will give the crust an off taste.

[HansB]

When I used pepperoni (directly on crust) I was getting a lot of grease from the pepperoni (I was using a Hormel presliced) running down to the bottom of the crust. I havent made any pies in a while, but Im about to start up again and would like to get that fixed, either by switching products or maybe precooking pepperoni a bit before hand to draw off excess oil.

I have not had that problem, I use Boars Head stick pepperoni. Putting it on top is certainly acceptable too.

[HansB]

Would anyone consider using coconut oil as opposed to oil at it pools? It's solid at room temperature but not sure if the coconut oil will give the crust an off taste.

Carl, I have not tried coconut oil but several of us use Crisco for the reason you mentioned.

[carl333]

Carl, I have not tried coconut oil but several of us use Crisco for the reason you mentioned.

just looking for a healthier option. Actually the boss bought a big jar of the stuff months ago and it hasn't been opened. Trying to find a use. She said I should have a teaspoon a day. Do like I say and not as I do. 

[surgtech2006]

When I used pepperoni (directly on crust) I was getting a lot of grease from the pepperoni (I was using a Hormel presliced) running down to the bottom of the crust. I havent made any pies in a while, but Im about to start up again and would like to get that fixed, either by switching products or maybe precooking pepperoni a bit before hand to draw off excess oil.

Just as reference, you can see the oily crust in a pic I posted at reply 13 in my thread http://www.pizzamaking.com/forum/index.php?topic=41047.msg409645#msg409645 I just updated.

I plan on baking tomorrow and trying it with just an 8hr RTF, no pepperoni. I'm going to try your recipe Hans, and also the ingredient kit that came with the 8x10 pan I bought from Shawn/DSPCo.

Thanks for letting me thread jack!
Jerry

[HansB]

just looking for a healthier option. Actually the boss bought a big jar of the stuff months ago and it hasn't been opened. Trying to find a use. She said I should have a teaspoon a day. Do like I say and not as I do. 

Carl, I have some here. I'll try it next time and report back. Another recent thread mentioned that it didn't give off much coconut flavor.

[HansB]

Just as reference, you can see the oily crust in a pic I posted at reply 13 in my thread http://www.pizzamaking.com/forum/index.php?topic=41047.msg409645#msg409645 I just updated.

I plan on baking tomorrow and trying it with just an 8hr RTF, no pepperoni. I'm going to try your recipe Hans, and also the ingredient kit that came with the 8x10 pan I bought from Shawn/DSPCo.

Thanks for letting me thread jack!
Jerry

Jerry, any DS discussion is welcome here. I have a lot to learn yet!

I see what you are talking about. Maybe the Hormel gives off more grease than the Boar's Head? I counted 42 slices, Shawn recommends 32 on the 10X14. I've used 25 slices of Boar's Head on an 8X10 without much grease running off.

[carl333]

Carl, I have some here. I'll try it next time and report back. Another recent thread mentioned that it didn't give off much coconut flavor.

tks Hans

[surgtech2006]

The Detroit Style Pizza Co. recipe was the starting point. I've tweaked it over the last six months to what I posted above. My next bake I'm going to up the salt to 2.8% to see if I like that.

Do you know if this is the recipe is the same used for the ingredient kits he sells with the pans on his website? I'm guessing his commercial recipe is a bit different? I ordered the kit to try out to get an idea so I mixed that up, and a also a batch of your recipe Hans. They will sit at 68F for the next 12 Hrs in my proofing box.

How did upping the salt to 2.8% work?

[surgtech2006]

I see what you are talking about. Maybe the Hormel gives off more grease than the Boar's Head? I counted 42 slices, Shawn recommends 32 on the 10X14. I've used 25 slices of Boar's Head on an 8X10 without much grease running off.

I may have gotten a little carried away with the pepperoni 
I did pick up a stick of Boars Head natural casing and a stick of Margerita I found at the market today, I'll try those next bake.

[HansB]

Do you know if this is the recipe is the same used for the ingredient kits he sells with the pans on his website? I'm guessing his commercial recipe is a bit different? I ordered the kit to try out to get an idea so I mixed that up, and a also a batch of your recipe Hans. They will sit at 68F for the next 12 Hrs in my proofing box.

How did upping the salt to 2.8% work?

I believe it's the same recipe, I converted it to bakers %. I liked a bit more salt, I'll use 2.4% next time...should nail it.

His home recipe calls for bread flour, the bags in the store are High Gluten. So a bit different for high volume production.

[zwarbles]

I know it's a dumb question Hans, but what is brick cheese?

[HansB]

I know it's a dumb question Hans, but what is brick cheese?

No such thing as a dumb question Pat!

Brick cheese is a mild Wisconsin cheddar similar in flavor to Muenster.