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Author Topic: Detroit Style - My way  (Read 38521 times)

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Offline carl333

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Re: Detroit Style - My way
« Reply #40 on: March 18, 2016, 02:11:38 PM »
Carl, I have some here. I'll try it next time and report back. Another recent thread mentioned that it didn't give off much coconut flavor.

tks Hans
Carl

Offline surgtech2006

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Re: Detroit Style - My way
« Reply #41 on: March 19, 2016, 12:40:46 AM »
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.

Do you know if this is the recipe is the same used for the ingredient kits he sells with the pans on his website? I'm guessing his commercial recipe is a bit different? I ordered the kit to try out to get an idea so I mixed that up, and a also a batch of your recipe Hans. They will sit at 68F for the next 12 Hrs in my proofing box.

How did upping the salt to 2.8% work?

Offline surgtech2006

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Re: Detroit Style - My way
« Reply #42 on: March 19, 2016, 12:43:31 AM »
I see what you are talking about. Maybe the Hormel gives off more grease than the Boar's Head? I counted 42 slices, Shawn recommends 32 on the 10X14. I've used 25 slices of Boar's Head on an 8X10 without much grease running off.

I may have gotten a little carried away with the pepperoni  ::) :-D
I did pick up a stick of Boars Head natural casing and a stick of Margerita I found at the market today, I'll try those next bake.

Offline HansB

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Re: Detroit Style - My way
« Reply #43 on: March 19, 2016, 08:08:51 AM »
Do you know if this is the recipe is the same used for the ingredient kits he sells with the pans on his website? I'm guessing his commercial recipe is a bit different? I ordered the kit to try out to get an idea so I mixed that up, and a also a batch of your recipe Hans. They will sit at 68F for the next 12 Hrs in my proofing box.

How did upping the salt to 2.8% work?

I believe it's the same recipe, I converted it to bakers %. I liked a bit more salt, I'll use 2.4% next time...should nail it.

His home recipe calls for bread flour, the bags in the store are High Gluten. So a bit different for high volume production.
Hans

Offline zwarbles

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Re: Detroit Style - My way
« Reply #44 on: March 19, 2016, 08:28:01 AM »
I know it's a dumb question Hans, but what is brick cheese?
Pat

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Offline HansB

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Re: Detroit Style - My way
« Reply #45 on: March 19, 2016, 08:32:07 AM »
I know it's a dumb question Hans, but what is brick cheese?

No such thing as a dumb question Pat!

Brick cheese is a mild Wisconsin cheddar similar in flavor to Muenster.
Hans

Offline zwarbles

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Re: Detroit Style - My way
« Reply #46 on: March 19, 2016, 08:37:40 AM »
Thank you!
Your pies look awesome!

My oven won't go over 500 unfortunately.
Pat

Offline HansB

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Re: Detroit Style - My way
« Reply #47 on: March 19, 2016, 09:22:13 AM »
Thanks. I bet you'd be fine at 500. Worth a try.
Hans

Offline TXCraig1

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Re: Detroit Style - My way
« Reply #48 on: March 19, 2016, 06:10:44 PM »
No such thing as a dumb question Pat!

Brick cheese is a mild Wisconsin cheddar similar in flavor to Muenster.

I find brick closer to Havarti than Muenster. Even the "mild" brick I've tried is sharper than most cheddar, and the original aged washed-rind version of brick that is anything but mild.
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Offline hotsawce

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Re: Detroit Style - My way
« Reply #49 on: March 20, 2016, 01:32:42 AM »
I think Brick cheese is identical to Boars head havarti (which is processed.) However, we have tried a nicer havarti from our supplier and I think that fat content is much more...so I think different manufacturers make some cheeses like havarti differently.Ours is also pretty salty when baked. Best thing you can do is experiment.

I find brick closer to Havarti than Muenster. Even the "mild" brick I've tried is sharper than most cheddar, and the original aged washed-rind version of brick that is anything but mild.

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Offline HansB

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Re: Detroit Style - My way
« Reply #50 on: March 20, 2016, 07:23:44 PM »
I purchased some Boar's Head Harvarti today to compare to the Brick.

The Havarti had a stronger flavor and a softer texture...almost spreadable. It was labeled "Cream Havarti." I don't think it would be interchangeable.
Hans

Online thezaman

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Re: Detroit Style - My way
« Reply #51 on: March 21, 2016, 09:26:33 PM »
Hans, like the look of your pie putting the sauce down pre bake. And I like the coverage. Did the added salt tighten up your crumb or reduce the dough tenderness.are you using the same sauce formula ?

Offline HansB

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Re: Detroit Style - My way
« Reply #52 on: March 21, 2016, 09:46:41 PM »
Thanks Larry, it reminded me of the pie at Loui's. More salt didn't seem to change the crust itself, only the flavor.  On the last one above I used crushed tomatoes with the packaged blend that we bought at Roslelli. It was pretty good.
« Last Edit: March 21, 2016, 10:04:31 PM by HBolte »
Hans

Offline hotsawce

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Re: Detroit Style - My way
« Reply #53 on: March 22, 2016, 12:51:39 AM »
Any reason for switching back to the post bake sauce? I found that even if I was the smallest bit careless with sauce pre-bake, it was enough to sabotage a side or two...


Offline HansB

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Re: Detroit Style - My way
« Reply #54 on: March 22, 2016, 09:34:55 AM »
Any reason for switching back to the post bake sauce? I found that even if I was the smallest bit careless with sauce pre-bake, it was enough to sabotage a side or two...

No, I just wanted to experiment. If you notice on the video that you're in, Buddy's puts puts two racing stripes on pre-bake. I'll try that next.
Hans

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Offline parallei

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Re: Detroit Style - My way
« Reply #55 on: March 22, 2016, 05:46:39 PM »
.......I'm getting hooked on these but it's warming up outside so looking forward to NP's on the Blackstone soon!

That is where I'm at.  It is supposed to snow again here in Denver tomorrow.  Two to four inches.  In four months I'll be whining that it is too hot. :(

Online thezaman

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Re: Detroit Style - My way
« Reply #56 on: March 23, 2016, 11:15:37 AM »
  Hans, did you measure the seasoning mix that you used in your last batch of sauce?

Offline HansB

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Re: Detroit Style - My way
« Reply #57 on: March 23, 2016, 11:29:32 AM »
  Hans, did you measure the seasoning mix that you used in your last batch of sauce?

Pretty sure I used 1tsp in 14 oz. crushed tomatoes.
Hans

Offline carl333

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Re: Detroit Style - My way
« Reply #58 on: March 26, 2016, 02:40:45 PM »
Hans, what is your dough mixing procedure?
Carl

Offline HansB

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Re: Detroit Style - My way
« Reply #59 on: March 26, 2016, 09:33:43 PM »
Carl, I dissolve the IDY and sugar in room temp water. Then add flour and salt. I mix in the bowl until combined. Then it goes on to my bench where I knead it until smooth. From there it goes into the pan where I let it sit for about an hour until it relaxes enough to spread completely. Cover and let rise for about 5-6 hours at room temp.
Hans

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