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Author Topic: Detroit Style - My way  (Read 29619 times)

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Offline Michiel

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Re: Detroit Style - My way
« Reply #240 on: December 17, 2019, 10:05:09 AM »
Reply #115 is my current formula. I use malt powder, you could try 1-2% sugar to see if you like it. I didn't find any advantage to using oil.

Do you have something like Crisco there? I coat the pan with that and don't get any sticking .
I'll look into some crisco!
We don't have malt powder in Europe  :(
Would this work: https://www.amazon.com/dp/B00WGUYX96/?tag=pmak-20 ?
And is the price okay?

Offline TXCraig1

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Re: Detroit Style - My way
« Reply #241 on: December 17, 2019, 10:39:49 AM »
We don't have malt powder in Europe  :(
Would this work: https://www.amazon.com/dp/B00WGUYX96/?tag=pmak-20 ?
That's the malt powder (diastatic) people are referring to. You will need to contact them and find out how strong it is. Generally, it ranges from 20 - 200, and most of the formulas here are based on 20.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline HansB

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Re: Detroit Style - My way
« Reply #242 on: December 17, 2019, 04:59:44 PM »
Here is one that works well. Shipping to EU may be too much though...

https://nybakers.com/index.php?main_page=product_info&cPath=6&products_id=60&zenid=srm8ndko01i5ubnmv6hhns9ji7

That said, you can make a good pizza without it.
Hans

Offline Bizqwik

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Re: Detroit Style - My way
« Reply #243 on: January 07, 2020, 01:18:23 AM »
Hans! You’re posts and passion inspired me!

I couldn’t be happier with my first go at DSP!

Reeeeally close tasting and I was there last month so fresh in my mind.

Did a 1 hour RTF til pan easy to fill.
40 hr CF (had a massive bubble and when broke saw the bottom of pan in huge hole. Filled in after few hours RTF.
Then 6 hour RTF (Hoped for shorter, but glad I waited!

10 oz Munster with orange parts cut off edge for color reasons only
4 oz Low moist mozz
Jalapeño thin cut
Mushroom
Sweet onion

Sanmarzano 60% reduced sauce with herbs and garlic

525 12 min
Add the classic 3 warmed sauce rows on for final 5min.

Now I need more pans to share with friends here from the Midwest and beyond!
Thanks again. Try again this wknd!
« Last Edit: January 07, 2020, 01:37:14 AM by Bizqwik »

Offline Bizqwik

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« Last Edit: January 07, 2020, 10:00:00 AM by Pete-zza »

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Offline Bizqwik

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Re: Detroit Style - My way
« Reply #245 on: January 07, 2020, 01:35:02 AM »
The most anticipated moment!
« Last Edit: January 07, 2020, 09:38:44 AM by Pete-zza »

Offline HansB

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Re: Detroit Style - My way
« Reply #246 on: January 07, 2020, 06:53:41 AM »
Bizqwik, you did an excellent job!
Hans

Offline Jon in Albany

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Re: Detroit Style - My way
« Reply #247 on: January 07, 2020, 09:26:16 AM »
That looks great, Bizqwk!

Offline foreplease

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Re: Detroit Style - My way
« Reply #248 on: January 07, 2020, 11:50:31 PM »
Bizqwik, you did an excellent job!
^^^  I got 2 nice pans for Christmas and will be trying this soon.
-Tony

Offline PizzaManic

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Re: Detroit Style - My way
« Reply #249 on: January 08, 2020, 10:48:11 AM »
Hans! You’re posts and passion inspired me!

I couldn’t be happier with my first go at DSP!

Reeeeally close tasting and I was there last month so fresh in my mind.

Did a 1 hour RTF til pan easy to fill.
40 hr CF (had a massive bubble and when broke saw the bottom of pan in huge hole. Filled in after few hours RTF.
Then 6 hour RTF (Hoped for shorter, but glad I waited!

10 oz Munster with orange parts cut off edge for color reasons only
4 oz Low moist mozz
Jalapeño thin cut
Mushroom
Sweet onion

Sanmarzano 60% reduced sauce with herbs and garlic

525 12 min
Add the classic 3 warmed sauce rows on for final 5min.

Now I need more pans to share with friends here from the Midwest and beyond!
Thanks again. Try again this wknd!

Very Nice Bizqwk - I read you had some issues with stickiness of the dough - I too have the same problem, it's a difficult dough to handle by hand but really tasty.
Regards Mo

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Offline Bizqwik

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Re: Detroit Style - My way
« Reply #250 on: January 08, 2020, 01:58:19 PM »
Thanks for the kind words guys!
Already ordered two more pans. Ha!

The tip I got for the initial stir with a wooden spoon handle was a great one. Tried it with a sticky Baguette recipe and was so nice not having half of the dough on my hands.

Also, I believe HansB mentioned that he just gets it to collect all the ingredients from the sides of the bowl and cover it right then....wait 30 min or so and THEN starts working it.  I did this and even then it was really sticky but after about 2-3 min it calmed down and then after 8 min of kneading it had great texture and was ready to rest again and not sticky at all....on my first try at least...we shall see this wknd!

Brian

Offline HansB

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Re: Detroit Style - My way
« Reply #251 on: January 08, 2020, 02:47:36 PM »
Thanks for the kind words guys!
Already ordered two more pans. Ha!

The tip I got for the initial stir with a wooden spoon handle was a great one. Tried it with a sticky Baguette recipe and was so nice not having half of the dough on my hands.

Also, I believe HansB mentioned that he just gets it to collect all the ingredients from the sides of the bowl and cover it right then....wait 30 min or so and THEN starts working it.  I did this and even then it was really sticky but after about 2-3 min it calmed down and then after 8 min of kneading it had great texture and was ready to rest again and not sticky at all....on my first try at least...we shall see this wknd!

Brian

Wet your fingertips so it won't stick.
Hans

Offline foreplease

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Re: Detroit Style - My way
« Reply #252 on: January 24, 2020, 06:58:52 PM »
Thank you, Hans. I can do better but was happy with this as a first attempt. Seasoned the pans earlier today and was relieved the pizzas slipped out in one piece. Everyone here enjoyed it.

-Tony

Offline HansB

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Re: Detroit Style - My way
« Reply #253 on: January 24, 2020, 07:34:29 PM »
Excellent Tony! Looks like Buddy's West.
Hans

Offline foreplease

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Re: Detroit Style - My way
« Reply #254 on: January 24, 2020, 08:16:26 PM »
Excellent Tony! Looks like Buddy's West.
Thanks and thank you for leading the way.
-Tony

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