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Author Topic: Post your best Detroit dough  (Read 660 times)

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Offline mb42403

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  • Location: Ohio
  • I Love Pizza!
Post your best Detroit dough
« on: September 22, 2017, 01:21:22 AM »
Hi what is the best Detroit dough recipe ?

Offline Filtered

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  • Location: Toronto, Ontario
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Re: Post your best Detroit dough
« Reply #1 on: October 12, 2017, 09:54:28 AM »
Hi,
I've been developing my DS dough for a couple of weeks.  It's still got a bit of development to go though.  Here's what I did last Friday morning to Monday evening:

Unbleached bread flour, 70F, 450g
Semolina flour, 70F, 50g
Water, 34F, 375g, 70.0%
Instant dry yeast, 34F, 2g, 0.4%
White sugar, 70F, 10g, 2.0%
Skim milk powder, 70F, 10g, 2.0%
Kosher salt, 70F, 10g, 2.0%
Extra virgin olive oil, 70F, 10g, 2.0%

In stand mixer, add flour into water, mix to combine
Autolyse 20 minutes
Add yeast, sugar & milk
Kneed on setting 1 for 1 minute to combine
Add salt
Kneed on setting 1 for 1 minute to combine
Add oil
Kneed on setting 1 for 8 minutes
Tranfer to floured marble slab
Stretch and fold 3 times
Grease transparent container
Transfer to transparent container
Spray top of dough with grease
Cover transparent container
Ferment at room temperature for 2 hours
Cold/retard ferment for 24 hours
Transfer dough to floured marble slab
Stretch and fold 3 times and reball
Regrease transparent container
Transfer back to transparent container
Spray top of dough with grease
Cover transparent container
Cold ferment for 48 hours
Grease a 9x13x2" seasoned anodized aluminum pan with vegetable shortening
Transfer dough to pan and stretch to fill pan
Proof pizza dough in wrapped pan to room temperature for 2.5 hours
Preheat oven with 2 pizza stones (hi & low) to 550F, approximately 35 minutes

Top
225g brick cheese
125g of cremini mushrooms, each sliced into 6 slices
125g / 32 slices of pepperoni
200mL of prepared pizza sauce
Liberal sprinkle of oregano
Bake pizza for 15 minutes, swapping decks each 5 minutes
Broil for 2 minutes
Transfer to wood cutting board
Slice into 8 pieces

I just substituted semolina for no reason.  I may try upping it from 10% to 15% next time.  I don't think the milk powder was necessary and may omit it going forward.  I was surprised about the amount of rise each day in the fridge.  I initially stored the dough by the door but when i moved it to the back of the fridge it rose much less.  I will be trying 0.2% yeast and 3% salt next time.  Also, the crust seemed a tad thick and will be scaling it back by 20% next time.  And a 12 minute bake, leaving it in the middle rack for the full time would be sufficient.

thnx for readin'
« Last Edit: October 12, 2017, 09:57:47 AM by Filtered »

Offline Stryda

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  • Posts: 29
Re: Post your best Detroit dough
« Reply #2 on: October 17, 2017, 11:54:55 AM »
Very detailed, thanks for that, might give it a go!

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