Author Topic: My Detroit Style - Solved  (Read 1829 times)

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Offline IndyRob

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My Detroit Style - Solved
« on: January 23, 2018, 07:25:17 PM »
For me, it was the baking steel that unlocked the secret.  The Lloyds Detroit Style Pan helped, but wasn't as necessary as one might think.

Here's an early attempt with the steel, the pan, and Trader Joe's dough....




A little light on the Pepperoni, but I really like the Trader Joe's dough for this.  It bakes up with a light crumb, but a crispy fried exterior dues to some California Olive Ranch olive oil.  The steel is on the bottom rack, I preheat the oven to 480F and then give it at least 30 minutes to get fully up to temp.  Then it's just 11 minutes, which turns out to be coincidentally how long Little Caesars deep dishes are baked for.

There remained two problems however:  I wasn't making my own dough (which bugged me), and I only had a pan suitable for serving two people.  I really like the Lloyds pan and like the smaller 8x10 option for the larger edge ratio.  But they're pricey.

After some testing, for the dough, here's what I came up with:

500g Gold Medal Bread Flour
350g water (82 deg)
11g salt
10g olive oil
1 g SAF Instant Yeast.

Just dump that all in the mixer with the dough hook a let it go for 10-15 minutes.  Then portion it out to 8 oz balls which are placed in oiled seal-able sandwich bags and left to ferment at room temp for an hour or two.  Then into the refrigerator 48 hours (give or take).

For baking I usually take a bag out as I start to preheat the oven (although I'm not sure this is necessary due to one emergency run I had to do.)

When ready to bake I put about a tablespoon or two of olive oil into the pan and spread it all over with a piece of wax paper.  I've found the best way to introduce the dough to the pan is to take the bagged ball, open the bag and cut with scissors down each each edge.  Now the highly hydrated dough can be flipped into the pan without disturbing it too much.

Now I need to stretch it to the pan size.  It's easy to pull it, but it won't stay there because of the oil and its own elasticity.  That's okay.  Stretch as best you can and introduce the sauce (I like ALDI's Priano Pesto Rosso, but that's not important).  The key is that when you dump 8oz of shredded cheese (for a mozz and provolone blend), you'll mash it into the dough a bit while bringing some up around the edges of the pan.  The structure of the mashed shredded cheese will actually form a temporary structure that will keep the dough stretched until it bakes.   Top with Pepperoni and oregano and let it go in the oven for 11 minutes.

But the pan problem was solved by a random visit to a clearance area of a home store.  I found some Calphalon 5X10 loaf pans with generally the right shape and size to do something a bit better.  I decided to gamble on them and I feel like it paid off.  At $4.50 apiece I think this was a success.






The bottom of the crust is very slick and flat, but still crispy.  Not sure if that's because of the nonstick coating or the thickness of the pan.

I did have to adjust the recipe to 6 oz of dough and 6 oz of cheese, but the desirable edge ratio went up considerably.

[EDIT]Sorry about the image links.  I thought if I gave the images to Wikicommons for all times they'd let me direct link them here. #NothingIsFree[/EDIT]
« Last Edit: January 23, 2018, 07:42:49 PM by IndyRob »

Offline Borderbumble

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Re: My Detroit Style - Solved
« Reply #1 on: April 23, 2018, 01:12:46 PM »
Thank you for the recipe and directions.

I, myself, have had lousy luck with the Trader Joe's pre-made dough because the gluten was over-activated and impossible to work with no matter how hard I tried. The resulting product was tough from over-worked already over-worked dough.
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