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Author Topic: "Detroit Style" - Buddy's or Shield's  (Read 389033 times)

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Offline Banks

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #700 on: March 05, 2020, 07:44:03 PM »
never had an actual Detroit pizza but this pie was absolutely amazing thanks to all the recipes and tips in this thread!!
« Last Edit: March 05, 2020, 08:04:08 PM by Pete-zza »

Online foreplease

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #701 on: March 05, 2020, 10:20:23 PM »
Beautiful! Welcome to the forum, Banks
-Tony

Offline flight16

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #702 on: April 24, 2020, 06:51:14 PM »
Iíve been lurking and learning from many threads here at pizzamaking.com this past year.  I got tired of spending $30+ a week on pizza so I wanted to learn how to make great pizza at home.  Turns out that the Detroit style has become the family favorite here in Utah.  I made four today along with three NY-style.

My procedure has been to do a 3-day CF poolish using IDY.  On dough day I mix all the water and about half of the flour followed by a 20-minute autolyse.  Then I add the IDY, salt, sugar, and remaining flour and mix for 6 minutes.  The dough is 76% HR and I CF the balled dough for three days.  On pizza day I take the cold dough balls, 257 g each, and stretch them into a rough square letting gravity do most of the stretching.  The dough goes into a Walmart 9x9 steel pan that has about 1.25 teaspoons of EVOO drizzled in it.  I press the dough out to fit the bottom of the pan, cover with plastic wrap, and put it in the oven to proof for four hours with the light on to provide a little warmth.

I par bake on a hot stone at 500F for 5 mins, top and back in the oven for 4-5 more minutes.  Sometimes I turn on the broiler during the second bake if I want the cheese to brown a bit.  Cool for 2 minutes, go around the edge with a knife then lift out the pizza with a tuner/spatula.
I ordered some Detroit-style pans from Restaurant Equippers, https://www.equippers.com/detroit-style-8-x-10-rectangular-steel-pizza-pan/1212332.asp, so Iíll season and try them out next weekend.

Many thanks to all who post here on the forums.  After a year of making pizza once a week my family wonít let me stop!  :o  Here are some pics from todayÖ

Scott

That crust crumb looks amazing.  What are the ingredients and percentages?

Update: I used the recipe on the first page of this thread and modified it for 76% hydration and no oil.  It's in the fridge proofing now, but it turned out super sticky, I could hardly get it off my hands and into the bowl.  I haven't played around with hydration %s but for 76% that's probably normal?
« Last Edit: April 24, 2020, 09:16:16 PM by flight16 »

Offline pgpizza

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #703 on: May 26, 2020, 01:49:55 PM »
Flour (100%)
Water (78%)
IDY (.15%)
Salt (2.75%)
Sugar (.75%)

The dough is easy to handle after a 3-day CF.  Stretch and press the cold dough it into the pan right after you pull it from the fridge and it won't be hard to handle.  Let it rise for 4-5 hours in the pan covered w/ plastic wrap.

Offline saucelord

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #704 on: August 01, 2020, 01:09:12 PM »
Coming in hot:



Straight from Buddy's brand ambassador.  I thought it was interesting they say the leave the dough in the pan up to an hour and a half inbetween stretches.
There are those of you that have merely adopted the pizza. I was born into it...molded by it.

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Offline Radix2

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #705 on: August 23, 2020, 11:15:53 PM »
Hi All Buddy's pizza lovers and those in far off places hoping for a try!

I am a native Detroiter and have loved Buddys for years, usually eating it a couple times a month - I just made one using Pizzahogs recipe and it was sooo close to the original !

I tried a couple cheeses and found that the Boar's head white cheddar was pretty much dead on.  I also tried a Cracker Barrel sharp white and it was not close at all.  I was a little off on the Jar sauce I used, but the crust and cheese where awesome.

For a pan I used a couple Winco 9x13 steel cake pans -one had some kind of nonstick finish, the other old and worn was just that...  With the recommended 1.5 tsp of oil, both pies came out easy and clean.  I did reduce the doughball size to match Pizzahogs recommendation by the ratio of the pan areas  (9x13=117) vs (10x14=140) , so 117/140 - the recipe was reduced to .84% of weight.   

As I said, the crisp, crunch, color, taste, thickness and texture were excellent, so I don't see a need to stress out finding the exact pans.

Thanks Pizzahog!

Offline nyrhonr88

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #706 on: August 31, 2020, 02:40:02 PM »
Iíve been lurking and learning from many threads here at pizzamaking.com this past year.  I got tired of spending $30+ a week on pizza so I wanted to learn how to make great pizza at home.  Turns out that the Detroit style has become the family favorite here in Utah.  I made four today along with three NY-style.

My procedure has been to do a 3-day CF poolish using IDY.  On dough day I mix all the water and about half of the flour followed by a 20-minute autolyse.  Then I add the IDY, salt, sugar, and remaining flour and mix for 6 minutes.  The dough is 76% HR and I CF the balled dough for three days.  On pizza day I take the cold dough balls, 257 g each, and stretch them into a rough square letting gravity do most of the stretching.  The dough goes into a Walmart 9x9 steel pan that has about 1.25 teaspoons of EVOO drizzled in it.  I press the dough out to fit the bottom of the pan, cover with plastic wrap, and put it in the oven to proof for four hours with the light on to provide a little warmth.

I par bake on a hot stone at 500F for 5 mins, top and back in the oven for 4-5 more minutes.  Sometimes I turn on the broiler during the second bake if I want the cheese to brown a bit.  Cool for 2 minutes, go around the edge with a knife then lift out the pizza with a tuner/spatula.
I ordered some Detroit-style pans from Restaurant Equippers, https://www.equippers.com/detroit-style-8-x-10-rectangular-steel-pizza-pan/1212332.asp, so Iíll season and try them out next weekend.

Many thanks to all who post here on the forums.  After a year of making pizza once a week my family wonít let me stop!  :o  Here are some pics from todayÖ

Scott

This is one of the best crumbs I've ever seen!

Can you elaborate on your process? Are you making a poolish at room temp (usually about 16 hours) and then mixing the rest of the flour and the salt and then doing a CF for 3 days?

Offline pgpizza

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #707 on: September 16, 2020, 11:44:10 AM »
The poolish is mixed and sits at RT for 3-4 hours then 3 days of CF.  When it's time to make dough I put all remaining water in the mixer bowl with the poolish and half the remaining flour and autolyse for 20 mins, then start mixing and adding the other remaining ingredients.

Offline dmuma

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #708 on: September 17, 2020, 11:55:25 AM »
Iíve been lurking and learning from many threads here at pizzamaking.com this past year.  I got tired of spending $30+ a week on pizza so I wanted to learn how to make great pizza at home.  Turns out that the Detroit style has become the family favorite here in Utah.  I made four today along with three NY-style.

My procedure has been to do a 3-day CF poolish using IDY.  On dough day I mix all the water and about half of the flour followed by a 20-minute autolyse.  Then I add the IDY, salt, sugar, and remaining flour and mix for 6 minutes.  The dough is 76% HR and I CF the balled dough for three days.  On pizza day I take the cold dough balls, 257 g each, and stretch them into a rough square letting gravity do most of the stretching.  The dough goes into a Walmart 9x9 steel pan that has about 1.25 teaspoons of EVOO drizzled in it.  I press the dough out to fit the bottom of the pan, cover with plastic wrap, and put it in the oven to proof for four hours with the light on to provide a little warmth.

I par bake on a hot stone at 500F for 5 mins, top and back in the oven for 4-5 more minutes.  Sometimes I turn on the broiler during the second bake if I want the cheese to brown a bit.  Cool for 2 minutes, go around the edge with a knife then lift out the pizza with a tuner/spatula.
I ordered some Detroit-style pans from Restaurant Equippers, https://www.equippers.com/detroit-style-8-x-10-rectangular-steel-pizza-pan/1212332.asp, so Iíll season and try them out next weekend.

Many thanks to all who post here on the forums.  After a year of making pizza once a week my family wonít let me stop!  :o  Here are some pics from todayÖ

Scott

Great info, thanks Scott!  How did those pans end up working out?

Dave

Offline pgpizza

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #709 on: September 21, 2020, 01:00:44 PM »
I actually didn't like using a Detroit style pan.  IMHO, a home oven like mine that only hits 500F can't cook the dough fast enough so the toppings are ready but not he dough.  So I'm back to using my cheap-o Wal-Mart 8x8 inch steel pans and they work just right.  I think the thinner gauge steel allows better heat transfer with the 8x8 pans.
« Last Edit: September 21, 2020, 01:03:13 PM by pgpizza »

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Offline HansB

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #710 on: September 21, 2020, 02:25:25 PM »
I actually didn't like using a Detroit style pan.  IMHO, a home oven like mine that only hits 500F can't cook the dough fast enough so the toppings are ready but not he dough.  So I'm back to using my cheap-o Wal-Mart 8x8 inch steel pans and they work just right.  I think the thinner gauge steel allows better heat transfer with the 8x8 pans.

Interesting. I have baked with both the steel and PSTK at 500į with good results. I bake on the middle rack of the oven, not on stone or steel.
Hans

Offline pgpizza

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #711 on: September 21, 2020, 03:12:31 PM »
As with all things pizza, you have to find what works for you.  There are a number of variables at play so you have to figure out what works in your kitchen and go with it and enjoy a slice of heaven!  :chef:   :pizza:

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