I have never eaten a pizza in Michigan, so I cannot comment on how the flavor compares to Buddy’s. After seeing the high post count of this thread, the unique sauce strips, and the use of sharp cheddar, I just had to try this out.
I received (2) 8”x10” blue steel pans from Northern Pizza Equipment described in http://www.pizzamaking.com/forum/index.php/topic,13687.new.html#new
. I rubbed my hands on them and saw tons of metal come off, so I washed them first with soapy water. After reading how the cheese can weld itself to the pans, I tried to season them before use. The first time I put about 3 Tbsp of peanut oil and rubbed it all around the edges too, baked for about 30 mins at 350°F. The house wreaked and became smoky, yet I didn’t see any darkening of the pan. I noticed the oil darkened in color but thought I might’ve had too much oil in it, so I gently poured off excess. Another day I used the leftover oil in the pan to rub the sides again and baked for 20 min at 425°F. Two small spots became dark brown and the rest of the oil was darkening. I should’ve probably did this a few more times, but I became too impatient to make a Buddy’s pizza, so I took the advice of over-lubing the pan a bit with peanut oil (but still nothing compared to Pizza Hut style).
I wanted to see if I could use the cheap 25 lb bag of Sam's Club White Bread Flour I have, so I made two doughs (the other containing KABF) side-by-side to compare. This is the recipe I used for both described by longcommutes in Reply #351:
Flour: 156.02 g
Water: 117.02 g (at room temp)
IDY: 0.86 g
Salt: 2.34 g
3.43 oz of sauce
9.14 oz of cheese (6 oz Cabot sharp white cheddar + 3.14 oz Sam's Club (Stella) dry, skim mozz)
I kneaded for 8 mins and let the dough rest for 20 min. I dipped my finger tips into the pan to coat with oil, then stretched the dough out a bit in the air and then spread it throughout the edges of the pan. This wasn’t as easy as I thought and just seemed to take time for the dough to stay at the edges. If the sides of the pans weren’t covered in oil, I’d imagine this step would’ve been really fast, but I worried it might be too difficult to take out of the pan after baking so I kept the pans well oiled.
After 3 h of rising in the pans with oil-sprayed clear wrap on top at room temp (~65°F), the dough didn’t seem to rise whatsoever. I became impatient and put the oven on warm for about 1 min, turned it off, put the pans in and shut the oven. A half hour later, the dough rose and was maybe 1” tall, so I pulled them out and dressed them while preheating.
I put the cheddar throughout the pan, slightly biased in quantity to the edges, and put the mozz only in the middle (~1.5” away from the edge). The dual sauce strips was quick and easy to apply. I baked both dough recipes simultaneously for 15 min at 475°F on the bottom oven rack.
When I pulled them out of the oven, I let them sit for about 2 min in the pan. After gently scraping the pizza cutter along the edge of each pan, the pies slid out very easily. I let them cool for about 2 mins before cutting into 4 pieces ea.