Author Topic: Help me troubleshoot my Detroit bake.  (Read 1027 times)

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Offline Quebert

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Help me troubleshoot my Detroit bake.
« on: December 05, 2020, 03:47:06 AM »
So I made one tonight, no pics but it came out looking pretty decent. Any ways here's what I used

300g HG flour
220ml water
5g IDY
9g salt
a teaspoon of sugar
1tbsp of olive oil.

I didn't plan ahead so it was a same day. I made Detroit 1 other time before I knew about multiple day CF, and I thought it came out pretty good, better than this one. Anywho

mixed it in a KA until a rough ball was formed, then let it rest for 10 minutes, then ran it for 10'ish minutes on Medium Low, err the 2nd lowest speed. It was pretty sticky, much more than my normal dough, but I know Detroit uses a much higher hydration. Any ways, I put it in a pan which I thought was a 10x15, but it wasn't. Turned out to be an 11x16. Math was never my strong point in school after 6th grade so I didn't think it would make that much of a difference. Well, it did, so I put the dough in a pan and tried to estimate it, and I just randomly came up with the idea to make another batch with the same amounts.  When it was done I put it with the other and stretched it a bit and covered it for 90 minutes.

Now I know 90 minutes isn't a very long period, but the one I made early last year was 90 minutes and I clearly remember it came out better than this.  When I added the cubed up cheese it was nowhere near enough, I bought 16oz, which the recipes I see online say is enough for a normal size. I bought 16oz more and it seemed good.  a few questions

the dough seemed too heavy, the 1st one I made it was more light, I've never had a Detroit pizza, closest is the deep dish from Little Ceasers, so I really don't know how the inside texture's suppose to be like.  What should I change next time to make it more airy? My math is bad, but my hydration was very high compared to what I'm use to working with.  So I don't think more water's the way to go.  The flavor was good but I know a 24h CF would improve that. I want to make the bite closer to a Sicilian, where it's almost like a Focaccia bread. This was too dense.

Offline gamblersruin

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Re: Help me troubleshoot my Detroit bake.
« Reply #1 on: December 05, 2020, 04:25:28 AM »

A longer rise would help for sure - I usually give mine around 3 hours if I'm making a pan style the same day. My new favourite is 24 hours though - you get an unreal rise and taste.

You also might have had some yeast issues - if you bloom it in warm (1/3 cold, 2/3 boiling) water then that helps to kick start.

Pan size, you switched up from a 150 square inch, to 176 - so you'd need maybe 19oz to cover and if you wanted the same thickness, more dough (350g flour etc)

Hope the next one turns out better.