Made my first ever Detroit-style pepperoni pie. How’d I do? For those of you that do this style, any tips or tricks? Do you put the pans on your baking steels? I’d like to get a little more crisp/oven spring next time
by Footballmstr74
3 Comments
Dull_Painting413
Not too bad overall, what I would work on is the density. More air bubbles, bigger air bubbles, light and fluff. This is what Detroit is all about (besides the edges of course) The best way to do this I’ve found is 2 things really. 1. High hydration – aim for 80-85% 2. Proof proof proof! Proof is in the pudding – your dough should be risen well over half way into the pan. Let it proof in the pan for 4-6 hrs before bake, depending on temp.
Though these 2 thjngs have given me success, there is still room for improvement in my Detroits. Sometiem even though I let it bubble up at room temp and use a high hydration it’s still not up to my standard – but often it is
Much-Specific3727
I think you should have broken out the fine China instead of the paper plates.
3 Comments
Not too bad overall, what I would work on is the density. More air bubbles, bigger air bubbles, light and fluff. This is what Detroit is all about (besides the edges of course)
The best way to do this I’ve found is 2 things really.
1. High hydration – aim for 80-85%
2. Proof proof proof! Proof is in the pudding – your dough should be risen well over half way into the pan. Let it proof in the pan for 4-6 hrs before bake, depending on temp.
Though these 2 thjngs have given me success, there is still room for improvement in my Detroits. Sometiem even though I let it bubble up at room temp and use a high hydration it’s still not up to my standard – but often it is
I think you should have broken out the fine China instead of the paper plates.
Nice cheese crust.