Hey, guys, so I have been somewhat new to the Detroit-style pizza; I have been making sourdough for years and just dove into this. I have made about 20 pizzas and have not seen consistency, which is annoying. I used the dough recipe from perfect pan pizza
510g king Arthur organic bread flour
13 grams kosher salt
14 grams sugar
170gram starter
411 grams water
28-gram olive oil
I am mixing it on medium, letting it rest for 5 min then remixing it.
I am then performing four sets of stretch and fold 30 min apart.
I then let it sit on the kitchen counter for 2-3 hours before going into the fridge for three days.
I take it out of the fridge for 3 hours on a baking day before panning the dough. I am using 454 grams of dough. I am finger stretching the dough four times 30 min apart in an oiled pan. (10x14 Lloyd pan) then letting it rest for 1 hour.
Honestly, my first two attempts were better than my later which is frustrating.
In those, I put down some brick cheese into the dough sauce, then more brick cheese mozzarella on the sides, and pepperoni on top. I made a random sauce recipe. It was ok. I am still on the hunt for the perfect spicy sauce recipe.
Pizza one images attached I cooked at 500 degrees 22 min. I was happy. Now I'm not, lol.
I read the pizza czar, and he didn't like it. Now I ordered the pizza bible but looking for some dough help. Last night I tried par-baking to see if it would turn out better. Eh, it was ok but still not happy with it. I think maybe it's the sauce and dough combo. Anyways I'm slightly frustrated.
