"Detroit Style" - Buddy's or Shield's

[Banks]

never had an actual Detroit pizza but this pie was absolutely amazing thanks to all the recipes and tips in this thread!!

[foreplease]

Beautiful! Welcome to the forum, Banks

[flight16]

I’ve 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 I’ll 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 won’t let me stop!    Here are some pics from today…

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?

[pgpizza]

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.

[saucelord]

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.

[Radix2]

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!

[nyrhonr88]

I’ve 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 I’ll 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 won’t let me stop!    Here are some pics from today…

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?

[pgpizza]

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.

[dmuma]

I’ve 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 I’ll 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 won’t let me stop!    Here are some pics from today…

Scott

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

Dave

[pgpizza]

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.

[HansB]

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 500° with good results. I bake on the middle rack of the oven, not on stone or steel.

[pgpizza]

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!     

[towerof]

Hey guys, im going to be trying to make this pizza tomorrow for the first time.

 I don't have the 10x14 steel pan, is a 12 inch cast iron an ok substitute?

[PizzaEater]

Hey guys, im going to be trying to make this pizza tomorrow for the first time.

 I don't have the 10x14 steel pan, is a 12 inch cast iron an ok substitute?

I often use a 9x13 cast iron baking dish and it works great, I just multiply every thing by .84 to adjust for the smaller surface area.

Yes, it'll work great, just multiply all ingredients by .81.
For  10" multiply by .57

Set your pan/skillet on a preheated pizza steel or stone if possible.

[PizzaEater]

Pan prep.  Every pan lube I have tried works.  OO appears to be most authentic and is what I am using now.  Getting this right results in a good crisp fry without the pie ending up greasy.  In the 10x14 pan, 1 1/2 tsp spread with a pastry brush is about perfect since the brush does soak up and remove some of the oil.  The cheese crust always welds itself to the pan for me.  To prevent this, I paint a thin strip of shortening just above the risen dough with a brush around the sides of the pan before piling on the cheese.  It still does not pop out, but can at least be released with just a little effort. 

OO, not sure what you reference here?  Olive Oil, disregard

[P-dilla]

Thanks PizzaHog, I came across your recipe and let me say.....Right on the money. I did use a 60/40 on the Wisconsin Brick and Mozzarella from Bowers' Fancy Dairy at Eastern Market who has the best variety of cheese in the entire DC area.   Deeeelicious. I've had Lion's Tigers and Squares in NYC and Blue Pan in Denver, and my personal creation tasted better in MY OPINION, so I'm assuming Buddy's might be the best since your recipe is suppose to replicate it. I use Cento Crushed tomato with a splash of Paste, OO, and a few spices for my sauce.

[sspiek]

Haz anyone compared PizzaHogs post 199 recipe to the serious eats - https://www.seriouseats.com/recipes/2017/02/detroit-style-pizza-recipe.html

[Pizza5050]

I have been using Kenji’s recipe for the last year. It was only yesterday that I decided to try the recipe on #199 and it was very tasty - more so than Kenji’s.  But, I did change 2 things that could have contributed to that,  I did a CF for about 14 hours (which made the dough super easy to stretch in the pan immediately) and used Crisco, and RT for 4 hours.  Baked for 16 minutes in a 60 minute preheated oven at 500, middle rack.  It had a nice crumb, and you can see the crisco bubbling on the last photo

But here is where I need help:  for some reason, I thought it would be a good idea to “cover” the Floyd Pan with a silicone mat (vs plastic wrap) and the dough rose, but not high enough. I am wondering if there wasn’t enough fresh h2o in the pan.  The dough wasn’t even 1 inch high.  Tasty, but not what I know it to be, being from Michigan.   And I did the same thing with Kenji’s recipe, and that didn’t rise enough either.

Suggestions anyone?