Missing that crunch!

jlijoi · February 04, 2022, 11:01:45 AM

Hey gang!

What tried and true method is everyone using to get a crunchy bottom for the Detroit pies without par-baking? What is the biggest contributing factors to getting a good crunchy crust without overbaking the toppings? Thanks!

scott r · February 04, 2022, 12:15:35 PM

Proper oven placement/heat balance, proper fermentation of dough, and proper mixing of dough are the factors that I have found that will help achieve a crispy pizza.

If those are all in line you could also try a par bake to get it crispier and have less cooked toppings.

stickyD · February 04, 2022, 12:38:24 PM

Why don't you want to par bake? Aside from all of Scott R's great tips I would add a good pan, dark, heavy metal.

And finding the recipe you can nail with your oven by managing the toppings is your personal journey! Post a pic when you do!

02ebz06 · February 04, 2022, 12:51:35 PM

Doesn't oiling the pan help with the crispiness of the crust ?

stickyD · February 04, 2022, 01:05:15 PM

Quote from: 02ebz06 on February 04, 2022, 12:51:35 PM
Doesn't oiling the pan help with the crispiness of the crust ?

Totally, good point!

jlijoi · February 04, 2022, 03:51:02 PM

Quote from: stickyD on February 04, 2022, 12:38:24 PM
Why don't you want to par bake? Aside from all of Scott R's great tips I would add a good pan, dark, heavy metal.

And finding the recipe you can nail with your oven by managing the toppings is your personal journey! Post a pic when you do!

I am from Detroit, so I would have to say that I am somewhat of a purist when it comes to DSP. It is NEVER parbaked but I don't judge those who choose to. I use very light oil in the pan. Could that be an issue?

scott r · February 04, 2022, 04:32:47 PM

I have made DSP with no oil (I know maybe its not DSP) and normal amount of oil, and lots of oil... all at the same time in my oven. What was surprising to me was that they all had about the same amount of crisp.

Good call SickyD, the pan can totally make or break crispy... I have had some that force me to pull the pies too early and they aren't crispy enough.

killerasp · February 07, 2022, 02:22:52 PM

Quote from: jlijoi on February 04, 2022, 11:01:45 AM
Hey gang!

What tried and true method is everyone using to get a crunchy bottom for the Detroit pies without par-baking? What is the biggest contributing factors to getting a good crunchy crust without overbaking the toppings? Thanks!

Personally, i did two tests with this. Same pan, same dough size, used crisco spread out on the pan. baked both at max oven temp. one was baked directly on the oven rack, the other baked on a bakintg steel that was preheated for 1 hour. the one baked ont he steel was FAR more crispier than the one baked on the rack. so much so, i had take the pan off the steel half way through the bake so it doesnt burn the botton on future bakes.

9slicePie · February 07, 2022, 02:39:36 PM

Quote from: stickyD on February 04, 2022, 12:38:24 PM
Why don't you want to par bake?

I'll also chime in on this: because it's one less step; at least for the home pizza maker.

PizzaGarage · February 22, 2022, 01:20:48 AM

Dark pan is best
Use a liquid oil such as Crisco Professional Sauté and Fry or Crisco Butter Alternative or peanut. I used the Crisco products and at 2TBL per pan in a 10x14. Margarines and shortenings absorb into the crust and don't create the fried effect, you need an oil. Don't use any less you would be surprised at how much you actually need. There is usually some left in the pan after pulling the pizza.

Bake on stone or steel is best, use a screen to manage bottom color, I cook these at 450, no higher.