Author Topic: Gozney's Detroit Recipe (Read 2484 times)

amcdonal86 · « **on:** October 23, 2019, 10:58:20 AM »

Having gotten pretty good at making Neapolitan Pizza with my RoccBox, I decided I wanted to try something else. I gave the Gozney recipe a shot https://www.gozney.com/uk/kitchen/detroit-style-pizza-recipe/

Except I didn't use my roccbox, I just used my conventional gas oven turned up to 550ºF (~290ºC). And I also used IDY instead of CY.

I was pretty impressed with the results. I only baked for about 12 minutes, and clearly it should've been more like 20 minutes because the pizza came out slightly doughy. I want to try it again over the weekend but just thought I'd share.

amcdonal86 · « **Reply #1 on:** October 23, 2019, 11:00:56 AM »

Should also point out that I baked the pizza on the pan placed on top of a large pizza stone on the bottom rack of the oven

Chicago Bob · « **Reply #2 on:** October 23, 2019, 11:39:13 PM »

Quote from: amcdonal86 on October 23, 2019, 11:00:56 AM

Should also point out that I baked the pizza on the pan placed on top of a large pizza stone on the bottom rack of the oven

looks like a damn good first effort from here...bravo!

What pan are you working with pizza pal?

amcdonal86 · « **Reply #3 on:** October 24, 2019, 02:27:59 PM »

Thank you! I am actually making a second attempt today (will just go for a longer bake). The interesting thing about the recipe (compared to what I expected and what I've seen with other "deep dish" type pizzas) is that there is no oil in the dough, just in the bowl and in the pan.

I am using the Lloyd Pans hard annodized steel pan. I'm actually not sure how to maintain the pan (it came with no instructions). So far I've just cleaned it with soap and water and dried it.

Chicago Bob · « **Reply #4 on:** October 24, 2019, 04:08:10 PM »

Quote from: amcdonal86 on October 24, 2019, 02:27:59 PM

Thank you! I am actually making a second attempt today (will just go for a longer bake). The interesting thing about the recipe (compared to what I expected and what I've seen with other "deep dish" type pizzas) is that there is no oil in the dough, just in the bowl and in the pan.

I am using the Lloyd Pans hard annodized steel pan. I'm actually not sure how to maintain the pan (it came with no instructions). So far I've just cleaned it with soap and water and dried it.

good, if it ain't broke don't fix it they say. As long as the pizza isn't sticking and you are, obviously, able to get the caramelized crust... It appears the anodized pans don't need seasoning. I believe the folks using the old tyme steel "Parts bin" pans are seasoning theirs. Pan baked separately with a coating of oil on it before using it with a pizza.

amcdonal86 · « **Reply #5 on:** October 24, 2019, 08:35:15 PM »

So attempt number 2 went much better. The only real change i made was increase the bake time from 12 minutes to 20 minutes. I think this was almost perfect. Perhaps the top could be little more charred (I'm sure if I actually used my Roccbox that would help), but it was fine. Probably also could use a different brand of pepperoni. This one wasn't so great.

The crust was crunchy (but still with a crisp) and the dough was nicely cooked--not doughy.

The only thing is this pizza is probably only enough to feed 3 people (the recipe claims 4 to 6 I believe). I only have one of these pans (it was like $42 on Amazon), and even if I had another one my pizza stone is only big enough to fit one of these pizzas. So would be harder to feed more than just my small family!

Chicago Bob · « **Reply #6 on:** October 24, 2019, 08:59:37 PM »

Your pan is very deep and you are already getting almost too much char on the pepperoni so if you are wanting more crispies on the cheese top I believe you will need a little lower heat and a bit longer bake.
Try rotating your pan half way through bake, only 90 degrees if you can.... Your oven is baking hotter near the walls.
Do a forum search of "parts bin pans", or maybe "Detroit pans"....I seem to remember a forum member that found a source for these pans and folks were able to get them for like under 20 bucks a piece?

JAG · « **Reply #7 on:** November 04, 2019, 03:42:35 PM »

Someone needing some DSP pans? They aren't coated so they need a few seasoning runs.

https://www.equippers.com/detroit-style-8-x-10-rectangular-steel-pizza-pan/1212332.asp
https://www.equippers.com/detroit-style-10-x-14-rectangular-steel-pizza-pan/1212325.asp

amcdonal86 · « **Reply #8 on:** November 04, 2019, 04:45:59 PM »

I'm going to try using the Roccbox next time. The pan fits in the oven, but I'm guessing it could cook very unevenly. Might as well try, though!!!!

scott r · « **Reply #9 on:** November 04, 2019, 05:09:55 PM »

Quote from: JAG on November 04, 2019, 03:42:35 PM

Someone needing some DSP pans? They aren't coated so they need a few seasoning runs.

https://www.equippers.com/detroit-style-8-x-10-rectangular-steel-pizza-pan/1212332.asp
https://www.equippers.com/detroit-style-10-x-14-rectangular-steel-pizza-pan/1212325.asp

Wow, nice price jag! Have never seen them that low. Now I know what im buying some friends for Christmas

JAG · « **Reply #10 on:** November 04, 2019, 05:18:29 PM »

Scott R, sounds like they will have to invite you over for some holiday pizza

pizzahead714 · « **Reply #11 on:** November 19, 2019, 11:13:07 PM »

anyone have any experience with those pans?

scott r · « **Reply #12 on:** November 20, 2019, 11:35:30 AM »

yes, they are my favorites now above the much more expensive coated lloyds pans.

foreplease · « **Reply #13 on:** December 05, 2019, 12:24:59 AM »

Quote from: JAG on November 04, 2019, 03:42:35 PM

Someone needing some DSP pans? They aren't coated so they need a few seasoning runs.

https://www.equippers.com/detroit-style-8-x-10-rectangular-steel-pizza-pan/1212332.asp
https://www.equippers.com/detroit-style-10-x-14-rectangular-steel-pizza-pan/1212325.asp

Just ordered the larger one. Thank you.

Irishboy · « **Reply #14 on:** December 05, 2019, 03:11:59 AM »

Can anyone recommend how many ounces is a dough ball should be for the 12 x 14 inch pan Detroit style?

I have a Detroit pan this size that I haven't used yet I was thinking 21 Oz but not sure

scott r · « **Reply #15 on:** December 05, 2019, 08:59:10 AM »

I go with 17oz and let it proof really high.

Irishboy · « **Reply #16 on:** December 05, 2019, 04:28:28 PM »

Quote from: scott r on December 05, 2019, 08:59:10 AM

I go with 17oz and let it proof really high.

Thanks Scott

I imagine you later proof really high in the pan? I don't really know much about pan pizza I'm just YouTube certified

scott r · « **Reply #17 on:** December 05, 2019, 06:45:20 PM »

Oh no, dont listen to me! I just realized that my pans are 10x14!

parallei · « **Reply #18 on:** December 05, 2019, 07:30:26 PM »

Quote from: Irishboy on December 05, 2019, 03:11:59 AM

Can anyone recommend how many ounces is a dough ball should be for the 12 x 14 inch pan Detroit style?

I have a Detroit pan this size that I haven't used yet I was thinking 21 Oz but not sure

I use a TF = 0.125. For a 12-inch x 14-inch pan that is 21 oz. Go for it.

Irishboy · « **Reply #19 on:** December 05, 2019, 07:33:04 PM »

Quote from: scott r on December 05, 2019, 06:45:20 PM

Oh no, dont listen to me! I just realized that my pans are 10x14!

Now that you said that I measured mine and it's 11x14

So I'm assuming maybe around 19 Oz?