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Author Topic: Detroit-style crust is pulling away from the sides  (Read 1026 times)

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Offline samuelrgross

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Detroit-style crust is pulling away from the sides
« on: February 07, 2021, 12:48:31 AM »
So my pizza is coming out super awesome EXCEPT, it is pulling away from the sides during the baking process so I'm not getting that great edge. What could I be doing wrong?

Offline Monkeyboy

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Re: Detroit-style crust is pulling away from the sides
« Reply #1 on: February 07, 2021, 09:23:07 AM »
details on your dough recipe, volume, timing. 
Are you allowing it to rest / stretch to fill the pan / get to the sides before baking?

Offline tennisman03110

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Re: Detroit-style crust is pulling away from the sides
« Reply #2 on: February 07, 2021, 08:20:55 PM »
I have the same issue as the original poster, with the dough pulling from the sides. They are also somewhat thin/crispy and not overly airy.

So far I've used the recipe from the topic "Detroit Style - My Way". It's a standard Detroit dough, immediately into the pan after mixing. Either a room temp ferment or overnight cold ferment. I do pull the dough to the sides, letting it rest that way many hours before baking.

Baked all at once, no stone, 500F near the bottom.

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