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Author Topic: Jets Attempt  (Read 4983 times)

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Offline dutch_supreme

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  • Location: Detroit, MI
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Jets Attempt
« on: May 21, 2012, 11:04:43 AM »
Hi Everyone - It's been a while since I've posted, so I thought I'd share today's pie.  It was an attempt at a Jet's pan pizza.  It wasn't as crispy on the bottom as I'd like, but it was definately ALOT closer than what I've gotten in the past.  It had great flavor though.  Give it a try....now I must go run 350 miles to burn it off LOL  :-D

Pardon my ignorance of the dough calculator.  I'll list my measurements, feel free to convert for me.  Thanks!

I used a blue steel 9"x13" pan.  Raw dough height was about 3/4" prior to baking.  I DID NOT allow the dough to rise in the pan prior to cooking...just spread it out and popped it in the oven.  My oven is gas, preheated to 500 degrees.  I put the pan on a stone, for approx. 15min.  I did use the oven's convection setting.

All Trumps Flour:  3 1/2 C
IDY: 2 1/4 Tsp
Water: 1 1/4 C
Salt:  2 Tsp
Sugar: 2 1/4 Tsp
Olive Oil:  3 TBLsp (in dough)
Diastatic Malt:  2 1/2 Tsp

I bloomed the yeast & sugar in 90 degree water (1 1/4C) for about 10 min.  Flour & salt & malt powder went in a seperate bowl.  After 10 min., I combined the canola oil with the yeast mixture and then mixed the flour and yeast mixture together.  I kneaded by hand for about 10 min, divided by two, covered and let rise about two hours on the counter.  It rose pretty quick.

I greased my steel pan pretty generously with canola oil (additional 1/4C).  I then took one dough ball and spread evenly in the pan.  It actually was NOT a fight at all, it spread pretty easily.  Preheated my oven, dressed the pie with fresh mozz., some store bought sauce (Casa Visco) and pepperoni.  I also sprinkled some oregeno, garlic powder and parmesean on the dough prior to saucing.  The key here is getting the sauce and cheese all the way to the four edges of the dough.  In the oven it went for about 15-20 min.  I kept an eye on it and was looking for the burnt cheese edges.  It did not disappoint...enjoy!

« Last Edit: January 31, 2019, 01:54:16 PM by Pete-zza »

Offline ridebikeseatpizzarepeat

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Re: Jets Attempt
« Reply #1 on: January 31, 2019, 11:24:37 AM »
To the OP; if you haven't solved your problem yet. And to everyone else who may have the same issue; soggy bottom Detroit style pizza:

Dough Prep:
After balling up your dough let it sit at room temp until just before you think the patty is going to get that skin on it then press it out just as you would a patty when opening it up. But stop before stretching it out. Let it sit at room temp again this time for no more than five minutes.
Next pan your dough (corn oil is crucial for crispiness and use 2T instead of 3T) and press it out a second time. This time give the dough a stretch towards the corners of the pan, cover it and let it sit for an additional five minutes.
Next do a final press and stretch making sure not to get any oil on top of the dough and the dough is touching all sides of the pan.
Finally, let the dough sit covered until it has almost doubled in size and refrigerate for at least 24 hrs.

Oven:
Set your oven to 575 F. Do not use a stone. Unless that's what you're working with; double pan and put a pizza screen on top.
Bake for approx 18 min, take the pizza out and check for dough doneness underneath the sauce. Bake for longer if needed.

Topping:
Give the dough a light degassing. Sauce the pie, make sure to leave a fingers width border un-sauced and make sure not to put too much sauce on the pie. Add the cheese and the toppings go on top. Make sure not to overload the pie with toppings. The more toppings you use, the less of each you need.

Don't forget to use corn oil! Don't go healthy and use EVOO! Otherwise it can't be called Detroit Style. Do not use malt powder, it may also be playing a part in sogginess. Don't activate the yeast in the water with sugar or salt. Add those after activation.

I've had tons of experience with Detroit style pizza, I hope this advice helps! Good Luck!

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