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Author Topic: Detroit Style - My way  (Read 29523 times)

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Offline HansB

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Detroit Style - My way
« on: March 05, 2016, 07:15:30 PM »
As some have asked, here is how I make my Detroit Style. Like any other style there are many, many ways to do it. Some ways are probably much better than mine but this works for me.

Formula:

100% Flour (KABF) 160g
70% Hydration        112g
1% IDY                    1.6g
1.2% Sugar                 2g
2% Salt                    3.2g

Total for 8X10 pan    277g (just double for 10X14 pan)

For this bake I did CF for 12 hours then RTF for 8 hours. Same formula works with 8 hour RTF.

Sauce is crushed tomatoes with Salt, pepper, garlic powder, Italian seasoning...cooked for about 15 minutes.

I sprinkle oregano on the dough before putting the pepperoni on. I use Boars Head Stick pepperoni.

Cheese is Brick 35g, Vermont Cheddar 30g and GFS Mozz/Provolone blend 115g.

Baked for 10 minutes @525F with convection. On middle rack in the oven.

I grease the pan with a very small amount of Crisco just so I can easily press the dough out.

I use these pans: https://www.detroitstylepizza.com/product/detroit-style-pizza-pan/

Some photos of the process:
« Last Edit: March 05, 2016, 07:32:46 PM by HBolte »
Hans

Offline HansB

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Re: Detroit Style - My way
« Reply #1 on: March 05, 2016, 07:18:37 PM »
Brick then VT cheddar with Mozz last.
Hans

Offline HansB

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Re: Detroit Style - My way
« Reply #2 on: March 05, 2016, 07:19:25 PM »
Finished
Hans

Offline TXCraig1

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Re: Detroit Style - My way
« Reply #3 on: March 05, 2016, 07:51:25 PM »
Very nice.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline hotsawce

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Re: Detroit Style - My way
« Reply #4 on: March 06, 2016, 01:07:32 AM »
As always, awesome pizzas.

After a ton of testing, my pies in their current version have a lot in common with yours. A great deal of what you've decided on I've found to be sweet spots for the pizza. The dough weight is perfect, the cheese amount is perfect. Only thing I do differently is the sauce ( I like more or a cooked sauce for this pizza that sits between "raw tomatoes" and "marinara.") love your cheese blend, too!

Also, why the move to crisco over oil? You were using oil at one point, right? I happen to like the crisco because it holds the dough (and I think gets it a bit crisper) but a thin layer of any fat is all you need or its
Too greasy.

Couldn't have gotten to where I am with my pies without your input! Anyone using this recipe should get awesome results

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Offline HansB

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Re: Detroit Style - My way
« Reply #5 on: March 06, 2016, 09:25:37 AM »
Thanks Craig and Lou.

Lou, you're too kind! I decided on Crisco after you had posted about using it. Crisco being thicker stays spread nicely on the pan, vegetable oil beads up on the PSTK surface. I agree that it seems to get crisper too. You're correct about not needing much oil. The after bake photo of the pan shows that the oil from the cheese is more than enough.

I can't wait to try Emmy Squared pizza, I'm sure it will be great!

Hans

Offline TXCraig1

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Re: Detroit Style - My way
« Reply #6 on: March 06, 2016, 01:35:08 PM »
Crisco being thicker stays spread nicely on the pan, vegetable oil beads up on the PSTK surface. I agree that it seems to get crisper too. You're correct about not needing much oil.

I agree with this 100%. I think Lou hit the nail square on the head with his suggestion that the very low conductivity of oil is why you don't want too much oil on the pan.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline hotsawce

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Re: Detroit Style - My way
« Reply #7 on: March 06, 2016, 03:59:17 PM »
Larry persuaded me to try the Crisco and I haven't gone back since.

Also, I'm guessing your pies are crisp and not greasy based on the amount of fat used? It wouldn't be similar to frying a Sicilian crust in a big pool of oil.

Is your entire ferment with the dough pressed out in the pan, or do you do it cold in balls then press it out? I'm trying to figure out a process for reliable proofing of the dough. I let mine proof until it's well up the side of the pan. Was thinking about making the dough, pressing it out, letting it proof until almost the desired height, then cold ferment (it's basically ready to go at this stage.) all I would have to do is take it out and let it come to room temp before baking.
« Last Edit: March 06, 2016, 04:01:26 PM by hotsawce »

Offline thezaman

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Re: Detroit Style - My way
« Reply #8 on: March 06, 2016, 04:09:01 PM »
Hans, great looking pizza. thanks for the pictorial.is that you Detroit pizza company recipe ?

Offline HansB

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Re: Detroit Style - My way
« Reply #9 on: March 06, 2016, 05:17:33 PM »
Larry persuaded me to try the Crisco and I haven't gone back since.

Also, I'm guessing your pies are crisp and not greasy based on the amount of fat used? It wouldn't be similar to frying a Sicilian crust in a big pool of oil.

Is your entire ferment with the dough pressed out in the pan, or do you do it cold in balls then press it out? I'm trying to figure out a process for reliable proofing of the dough. I let mine proof until it's well up the side of the pan. Was thinking about making the dough, pressing it out, letting it proof until almost the desired height, then cold ferment (it's basically ready to go at this stage.) all I would have to do is take it out and let it come to room temp before baking.

Yes, the bottoms are crisp and not greasy at all. I get them out of the pan immediately after they come out of the oven so the oil from the cheese does not soak into the crust.

I press mine out a couple of hours after making the dough. It's just too elastic initially.

I'll be interested in hearing how that works to CF after they proof. I just try to time mine so that they are sufficiently risen at bake time.
Hans

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Offline HansB

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Re: Detroit Style - My way
« Reply #10 on: March 06, 2016, 05:22:08 PM »
Hans, great looking pizza. thanks for the pictorial.is that you Detroit pizza company recipe ?

The Detroit Style Pizza Co. recipe was the starting point. I've tweaked it over the last six months to what I posted above. My next bake I'm going to up the salt to 2.8% to see if I like that.
Hans

Offline hotsawce

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Re: Detroit Style - My way
« Reply #11 on: March 06, 2016, 09:31:58 PM »
Just be aware more salt can kill the airiness and hurt browning/crisping

Offline HansB

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Re: Detroit Style - My way
« Reply #12 on: March 07, 2016, 01:06:35 PM »
Just be aware more salt can kill the airiness and hurt browning/crisping

Thanks Lou.
Hans

Offline jjd_87

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Re: Detroit Style - My way
« Reply #13 on: March 07, 2016, 02:47:27 PM »
Hans, in your post from the Two Bill's thread you said you were at 62% Hydration, can you explain how increasing the hydration to 70% changed your dough?
Jeremiah

Offline HansB

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Re: Detroit Style - My way
« Reply #14 on: March 07, 2016, 05:09:03 PM »
Hans, in your post from the Two Bill's thread you said you were at 62% Hydration, can you explain how increasing the hydration to 70% changed your dough?

It seemed to me to be a bit lighter. Closer to what we had at the original Buddy's on the crawl.
Hans

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Offline derricktung

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Re: Detroit Style - My way
« Reply #15 on: March 09, 2016, 09:10:58 AM »
Thanks for sharing!  Great information thread as I'm playing with Detroit style/square pies... my smaller pans should be coming in soon, so looking forward to doing some testing!


Offline HansB

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Re: Detroit Style - My way
« Reply #16 on: March 09, 2016, 09:18:49 PM »
Looking forward to seeing your results Derrick.
Hans

Offline hotsawce

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Re: Detroit Style - My way
« Reply #17 on: March 10, 2016, 06:18:13 PM »
Just an update; made about 70 pizzas in brand new Lloyd Pans today. Pretty much all of them popped right out (unlike my older ones which don't seem to be as non stick as they used to be.) However, though i didn't have trouble releasing them from the pan, a few pans had some cheese that looked to be caramelized onto the side of the pan, and it didn't want to come off unless I dug at it.

Anyone else experience this?

Offline hotsawce

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Re: Detroit Style - My way
« Reply #18 on: March 10, 2016, 06:21:29 PM »
Wrong Thread
« Last Edit: March 10, 2016, 06:54:31 PM by hotsawce »

Offline surgtech2006

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Re: Detroit Style - My way
« Reply #19 on: March 10, 2016, 07:16:51 PM »
Wrong Thread
Maybe so, but 70 pizzas caught my attention! I cant seem to get 2 made consistantly  :-\ :pizza:

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