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Author Topic: Detroit pizza with the welded PSTK pan from detroitstylepizza.com  (Read 175 times)

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Offline mikep

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Detroit pizza with the welded PSTK pan from detroitstylepizza.com
« on: September 10, 2019, 08:10:57 PM »
I love this style. Can't get enough
My high hydration dough is made with Mulino Marino Manitoba (575gr), Maiorca flour from Sicily (125gr) an a 50gr spelt flour.
590 ml warmish water and 7gr "Mastro Fornaio" by Paneangeli, 20 grams pink sea salt and 15 gr olive oil.
3 hour rest/48 hour cold fermentation and divide in two and another 24 hours in fridge.

Dough is placed into an olive oiled pan 6 hours earlier than cook and covered.

The cheese is a locally made shredded low moisture mozzarella and tomatoes are San Marzanos hand crushed with a bit of salt and basil.

15 minutes on bottom shelf of my commercial oven (heating elements above and below). 15 minutes EXACTLY.

The pan is the 10 x 14 Welded "PSTK" Coated Detroit Style Pizza Pan from Detroitstylepizza.com. I love this pan.

Offline vincentoc13

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Re: Detroit pizza with the welded PSTK pan from detroitstylepizza.com
« Reply #1 on: September 12, 2019, 01:20:49 PM »
That looks mouth watering!  I'm looking to making a Detroit style pizza, I'm going to purchase a 12X17 Detroit pan from Lloyd's.  Would you happen to know how much dough I would use for this size of pan?

Thanks!

Offline nanometric

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Re: Detroit pizza with the welded PSTK pan from detroitstylepizza.com
« Reply #2 on: September 12, 2019, 09:20:45 PM »
That looks mouth watering!  I'm looking to making a Detroit style pizza, I'm going to purchase a 12X17 Detroit pan from Lloyd's.  Would you happen to know how much dough I would use for this size of pan?

Thanks!

Based on the recommendations in Reinhart's pan pizza book, 714 g of dough.

Offline vincentoc13

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Re: Detroit pizza with the welded PSTK pan from detroitstylepizza.com
« Reply #3 on: September 13, 2019, 12:10:18 PM »
Thank you! I'm going to buy the book, what page does it give that info.

Offline nanometric

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Re: Detroit pizza with the welded PSTK pan from detroitstylepizza.com
« Reply #4 on: September 13, 2019, 12:34:17 PM »
Thank you! I'm going to buy the book, what page does it give that info.

P. 15 in the paper book; p. 13 in the Kindle version. Note: he doesn't give a specific recommendation for that pan size, so I averaged the dough/sq. in. numbers he provided (and rounded down) to come up with that number.
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« Last Edit: September 13, 2019, 12:36:10 PM by nanometric »

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