I have been trying to make Pizza at home for some time now. I have had some great success and also have had some massive failures in my experiments. There is a learning curve to this and I am really enjoying myself along the way. It’s just getting better and better as time goes by. I want to thank Peter, Tom and everyone else on this forum for helping us all be better Pizza makers. I have no idea at this point of how much time I have spent exploring the forum. It has to be hundreds and hundreds of hours getting deep into the archives and threads. It’s kind of like peeling through a tremendous amount of onion layers. I am really having the time of my life. Thank you everybody for sharing your formulas, experiments, and ideas!
Lately I have been heavily influenced by the Sicilian topic of Detroit Style Pizzas. Thank you Norma, TXCraig, Mitch, Hans, and so many others for lighting this fire.
A lady at Lloyds Pans told me of a recipe provided by the Detroit Style Pizza Company. This is the video and recipe by Alejandro Ramon. It’s pretty cool. It shows on how to make a poolish and incorporate it into a dough that requires rests and folds through out the process.https://aramon65.wordpress.com/2016/04/29/detroit-style-pizza/
I gave this recipe a shot the other night. It was my first Detroit attempt. I did not take super detailed notes along the way on account I wasn’t sure if it would turn out. The reason being I used Alejandro’s volumetric measurements instead of his mass units. I believe his mass units are off.
Peter stated that a cup of water should weigh 8.345 ounces with his practice to use 8.15 ounces on thread: https://www.pizzamaking.com/forum/index.php?topic=45651.msg457485#msg457485
Please correct me if I’m wrong:
Alejandro states in his preferment that 8 ounces of water = 227 g.
8 ounce does = 226.796 grams, but that’s not 1 cup of water.
1 cup of water should weigh 8.345 ounce = 236.58 grams,
(or using Peter’s average 8.15 ounces = 231.05 grams)
For 2 -10” x 14” Steel Pans (2” deep) Alejandro’s preferment and recipe are:
• Measured Weight Grams Ingredients
• 1 cup 8 oz. 227 g. Water (RT)
• 1-1/2 cups + 2 Tbsp. 8 oz. 227 g. KAAP
1/4 tsp. 1/4 tsp. 1/4 tsp. Instant Yeast
Alejandro’s Final Dough recipe is:
• Measured Weight Grams Ingredients
• All the preferment from above
• 1/2 tsp. 1/2 tsp. 1/2 tsp. IDY
• 7/8 cup 7 oz. 198 g. Water
• 3 1/4 cups 14 oz. 397 g. KAAP
1-3/4 tsp. 1/2 oz. 14 g. Sea Salt (fine)
This evening I was trying to convert this recipe to baker’s percentages on my own, but the foodsim.toastguard.com link has been down for hours. As of now I have stones in my path.
This morning when I woke up the foodsim link was working. I was playing around with it and I found a discrepancy in values. When I entered 3.25 cups of water converted to grams I got a different value than when I entered 3 cups of water in one entry and entered a ¼ cup in the other entry. I am not sure what the proper procedure is in using the calculator.
Foodsim also stated that 1.5 cups + 2 T of KAAP should equal 202.88 grams in the preferment. Alejandro states above to use 227 g of KAAP in the poolish. This is also off. I suppose I could do a triple measurement of every ingredient on a lab scale and take the average as Tom and Peter suggested in post https://www.pizzamaking.com/forum/index.php?topic=45374.msg454329#msg454329
I also do not how to properly use the preferment pizza dough calculator and incorporate the results into the Deep-Dish Dough Calculation Tool for a final recipe. Would I use the Preferment calculator alone since it has values for a desired preferment amount? From there I could not get a pan size. The deep dish calculator does not have a value for a poolish addition. I’m at a crossroad with this one.
One of the reasons I did not take photos along the way was when I mixed the poolish into the final dough it was way more hydrated than what Alejandro was working with in his video. It was almost un-kneedable. It mostly stuck to my hands. I had to use a bench scraper to keep scraping it off my hands and the board I was working on. I admit it was frustrating in a good way, but at that point I thought I was doing something wrong, so I set out to fail with perfection.
One last thing: I have no idea what the thickness factor or bowl residue compensation would be for this recipe. I lost material along the way.
It was not a failure in the end! Below are the photos my wife took. They were the best 2 tasting Pizzas I have made so far.
Two more things after the last thing:
1) I used 6 in 1 crushed tomatoes (794 g.) slowly simmered for a half hour to reduce the water concentration to thicken it up. In the beginning minus the oregano I added:
¼ t. of granulated garlic
¼ t. granulated onion
1 t. fine Baleine sea salt
1 T. Red Wine Vinegar – Alessi Tuscany
1 t. Lampong coarse ground Black Pepper from Indonesia- HOT!!
1 t. Tien Tsin Red Pepper flakes whorled in a Mr. Coffee Spice Grinder
1 t. Greek Oregano added during the last 5 minutes not to drive the aromatics off.
For those interested in premium spices, The Spice House out of Milwaukee and Chicago is a phenomenal outlet. I have been using them for years. These folks sell an amazing European Basil (different from California) and Greek Oregano. They are very serious and great to deal with. Outstanding! Their Maharaja Style Curry Powder is carefully hand blended and stirred over two-thousand times! Their chili powders are mixed by hand one-thousand-five-hundred times and triple sifted. That tells you about their dedication. https://www.thespicehouse.com/stores/milwaukee-spice-store
2) I bought a hand crank #12 stainless steel meat grinder specifically for making my own home made Italian Sausage for Pizza. This was the first time I did it on a small scale with a 3 pound Pork Butt and it was a true game changer. Up to this point I was buying Johnsonville and commercial brands of sausage. Grinding my own I could control the amount of fat and salt in my sausage. It really made the pie. More sausage and less grease! I did a 2 stage grind down to a 6 mm plate. Some great recipes are here. https://www.pizzamaking.com/forum/index.php?topic=37026.msg369214#msg369214
Finally here are some pictures of this experiment.
Can someone please help me to dial in this recipe to the correct formula for bakers percentages so we can convert it to different pie sizes and keep it consistent? I am going to make a poolish tonight via volume so I can do it again tomorrow morning.
Again, thank you everyone for your serious knowledge, dedication and time. You folks are awesome!!