Author Topic: First Detroit --- Is it the best same day dough?  (Read 663 times)

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Offline traubgator

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First Detroit --- Is it the best same day dough?
« on: January 18, 2023, 06:07:26 PM »
Made my first Detroit this weekend.  Honestly, I've never even had Detroit pizza before.  Not a huge fan of Sicilian, so was very interested in the Detroit style.
I followed serious eats recipe pretty closely for the dough (https://www.seriouseats.com/detroit-style-pizza-recipe)
73% Hydration
300g king arthur bread flower
220g water
5g instant yeast
9g salt
eye balled olive oil

I used a 9x9 pan vs what his recipe recommended (2 8v8 or 1 10x14) -- need to do a better job weighing how much dough I used in the pan, because I used more than 1/2 for the 9x9 pan.

Wow -- blown away, I didn't go 100% in, i went with a normal layer of sauce, mozzarella cheese, pep.  But man, the dough was so light and airy.  nice and crisp/crunchy on the outside.  the bottom probably was undercooked slightly, wasn't supercrispy.  But couldn't believe how light and airy the crust was.  I was expecting some sort of "dense" bite, and it was the exact opposite.   Sauce directly on the dough might have messed up the bake some, but still very very good.

For the same day dough - proofed it about 2-3 hours, then another 30 minutes in the pan, stretched it to fit the pan more, then let it sit another 45 minutes ---  blows away any ny pizza same day doughs. 
might be my new go to, for same day dough.   

1/2 boars head pep, 1/2 turkey pep

Offline Timpanogos Slim

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Re: First Detroit --- Is it the best same day dough?
« Reply #1 on: January 18, 2023, 06:53:38 PM »
Looks great! Wait until you try it with wisconsin brick cheese
There are many kinds of pizza, and *Most of them can be really good.
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Offline Gene in Acadiana

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Re: First Detroit --- Is it the best same day dough?
« Reply #2 on: January 18, 2023, 10:14:16 PM »
The crust will have much more flavor with a 48-hour cold ferment.

Offline Pizza Shark

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Re: First Detroit --- Is it the best same day dough?
« Reply #3 on: February 14, 2023, 07:54:31 PM »
That looks awesome!  As I learned from reading enough about DTS the sauce should be dolloped or laid in strips OVER the cheese (not sauce down first and topped with cheese).  It bakes better that way.  Do that and those browned areas of the cheese throughout the interior will be gone.  Around the edges of the pie try laying the cheese over that edge and against the Crisco greased pan so it will melt down over the edge and form that crispy cheese edge.  However,  don't put any sauce around that edge that could make its way against the side of the pan... Just cheese as any sauce that gets over the edge will burn up, make a mess, and pollute that crispy cheese edge you want.  Quite frankly, the pie looks awesome and I'm just adding my 2 cents that I think could make it a little better.  You certainly can't order a DTS pie from anywhere that looks as good as yours does (unless maybe ya live in Detroit!).  Use the exact same recipe you are using and give it a 48hr CF... Even better.   :D
« Last Edit: February 14, 2023, 08:30:09 PM by Pizza Shark »