Detroit pizza with the welded PSTK pan from detroitstylepizza.com

[mikep]

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.

[vincentoc13]

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!

[nanometric]

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.

[vincentoc13]

Thank you! I'm going to buy the book, what page does it give that info.

[nanometric]

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.
PM sent

[mikep]

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!

Thanks! This was about 685grams

[Chicago Bob]

Mike, I think you did a very nice job with your Detroit style pizza... Crust looks crazy good!!  I can almost hear it sizzling. 
I like your use of low moisture mozz. 

[dan.corbiani]

I'm not sure if Reinhart's book is normally $3 on kindle but I just picked it up.  I think it's going to be a very helpful read based on the sample.