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Author Topic: Dissect My Detroit Style  (Read 1551 times)

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Offline Cheesebach

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  • Location: Detroit, MI
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Dissect My Detroit Style
« on: December 09, 2020, 08:26:25 PM »
Hey folks! I'm new around these parts and I'm trying to make my Detroit Style Pizza the best it can be.

Dough (Glen and Friends)

    500g Bread Flour + 75g Durham Semolina Flour
    425 mL Water (74% Hydration) @ 90°F
    10g Sugar
    10g IDY
    10g Sea Salt

Oil and Toppings
    Corn Oil
    150g Deli Pepperoni Strips
    140g Jack Cheese + 140g Mozzarella Cheese
    New York Style Sauce recipe from Babish
    King Arthur Pizza Seasoning
    Lawry's Garlic Salt

Equipment
Stand Mixer
Lloyd Pans 10x14 Detroit Style Pizza Pan

1. Mix Semolina, Sugar, IDY, Water, allow to bloom.
2. Add Flour and Salt, mix until just combine (30 Seconds), rest for 10 minutes.
3. Dough Hook Knead for 8 minutes.
4. Fully oil in bowl and refrigerate for 36-48 hours.
5. Pull dough from fridge morning of bake; 2 1/2 hours prior to bake, 1/4 Cup Corn Oil in Pan, add 2/3 Dough to Pan (I use 1/3 to make parm bread for my kids), rest 15, and stretch to corners. Cover and rest until bake.
6. Sauce (I know, I'm a Detroit Style Heathen, but my kids won't eat sauce on top!), Cheese, Pepperoni, Pizza Seasoning,
7. Bake on stone, lowest rack @ 550°F for 14 Minutes.

See attached pictures for results. I'm honestly pretty happy with it right now, but it is in my personality to improve it. Also, I know it is 95% an online recipe, what I have mostly tweaked is the process so far and I have no idea where to start when tweaking the actual recipe.
« Last Edit: December 10, 2020, 10:47:59 AM by Cheesebach »

Offline bobgraff

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Re: Dissect My Detroit Style
« Reply #1 on: December 09, 2020, 08:56:52 PM »
2. Add Flour, Salt and Cheese Powder, mix until just combine, rest for 10 minutes.

Nice pizza! What is "cheese powder"?
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline Quebert

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Re: Dissect My Detroit Style
« Reply #2 on: December 10, 2020, 02:40:41 AM »
Looks good, I can't say 100% with this advice as I've only tried it once.  But a good number of people here use butter flavored Crisco to grease the pan, they say it's a lot better than corn oil. I made a Detroit last week and used it, but all I had was an aluminum pan so I couldn't tell what difference it made, my pizza was still pretty soft on the bottom.  I know on here people swear by it though. I'll be ordering a proper steel pan to make one soon,

Offline Cheesebach

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  • Location: Detroit, MI
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Re: Dissect My Detroit Style
« Reply #3 on: December 10, 2020, 09:52:26 AM »
Nice pizza! What is "cheese powder"?

My bad! It is King Arthur Cheesey Dough Powder, I was thinking about removing it which is why it wasn't in the ingredients but still in the process! They don't appear to sell it anymore...

Offline Cheesebach

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  • Location: Detroit, MI
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Re: Dissect My Detroit Style
« Reply #4 on: December 10, 2020, 09:53:35 AM »
Looks good, I can't say 100% with this advice as I've only tried it once.  But a good number of people here use butter flavored Crisco to grease the pan, they say it's a lot better than corn oil. I made a Detroit last week and used it, but all I had was an aluminum pan so I couldn't tell what difference it made, my pizza was still pretty soft on the bottom.  I know on here people swear by it though. I'll be ordering a proper steel pan to make one soon,

Thanks! I'll give that a try. I tried Corn Oil because a source told me that is what Jet's Pizza uses. I know they are the new kid on the block when it comes to Detroit Style but I think they do a great job. I'll give Crisco a try.

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Offline HansB

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Re: Dissect My Detroit Style
« Reply #5 on: December 10, 2020, 10:47:54 AM »
Thanks! I'll give that a try. I tried Corn Oil because a source told me that is what Jet's Pizza uses. I know they are the new kid on the block when it comes to Detroit Style but I think they do a great job. I'll give Crisco a try.

I'd use the regular Crisco. Apply very sparingly, it helps to hold the dough in place too.
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"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

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