Think I need to use less dough to make it a little shorter in height? Flavor was great though, I think it’s my best one yet
by jstaszczak
11 Comments
Johvus
I personally enjoy some good lift in my slices as long as its not too dense. Tall fluffy Detroit slices are great! Nice work.
stfu_idc_gfys
You should add more red sauce, but other than that, it looks good.
jstaszczak
I can’t find where to edit this , but I forgot to add Does anyone know what I can do to dial in the rise for the pre bake? I’m trying to get a more uniform rise on it but some parts rise higher than others when I do it sometimes
The_What_Stage
Would love to try recipe if you are willing to share – looks great!
Dull_Painting413
After it comes out of the fridge for its final rise, you can lightly nudge the dough to even it out a bit for a more even rise. Also, your cheese looks great but please please add supplement sone of it with brick cheese! Detroits need that buttery flavor
clappuh
Wow. How do you get it so fluffy/tall?
Deerslyr101571
Detroit Pizza should have a high fat aged cheese. Traditionalists would say it needs to be Brick cheese. If you can source it, you should try it.
I’m a big pepperoni fan, so I’d probably like it. I’d love it more if there was 50% to 75% more pepperoni though. 🙂
trailer8k
Bread pizza
jstaszczak
480g bread flour 5g sugar 5g instant yeast 6g salt 350g water
Butter/olive oil
Mix all dry ingredients together in the bowl of a standup mixer, add water and slowly mix until a rough dough
Let rest 15-20 minutes
Mix on medium speed ~10-15 minutes until a smooth dough ball
Put into an oiled container and refrigerate 40-72 hours ( I think around 48 is the sweet spot, used half of this dough yesterday which was a full 5 day ferment, and while the dough was easier to work with, I think overall, the shorter ferment was better)
Rub surface of pan with room temp butter (lloyds 8×10) Spread olive oil on bottom, and place dough in center, stretch to fit pan and let sit for ~2 hours to final rise
Par bake 10-12 minutes at 500 degrees F Let cool on a wire rack, upside down Replace cooked dough in pan and liberally cheese the sides and corners, add whatever other cheese and toppings, bake at 500F for ~15 minutes Let cool before carefully removing from pan
11 Comments
I personally enjoy some good lift in my slices as long as its not too dense. Tall fluffy Detroit slices are great! Nice work.
You should add more red sauce, but other than that, it looks good.
I can’t find where to edit this , but I forgot to add
Does anyone know what I can do to dial in the rise for the pre bake? I’m trying to get a more uniform rise on it but some parts rise higher than others when I do it sometimes
Would love to try recipe if you are willing to share – looks great!
After it comes out of the fridge for its final rise, you can lightly nudge the dough to even it out a bit for a more even rise. Also, your cheese looks great but please please add supplement sone of it with brick cheese! Detroits need that buttery flavor
Wow. How do you get it so fluffy/tall?
Detroit Pizza should have a high fat aged cheese. Traditionalists would say it needs to be Brick cheese. If you can source it, you should try it.
I’m a big pepperoni fan, so I’d probably like it. I’d love it more if there was 50% to 75% more pepperoni though. 🙂
Bread pizza
480g bread flour
5g sugar
5g instant yeast
6g salt
350g water
Butter/olive oil
Mix all dry ingredients together in the bowl of a standup mixer, add water and slowly mix until a rough dough
Let rest 15-20 minutes
Mix on medium speed ~10-15 minutes until a smooth dough ball
Put into an oiled container and refrigerate 40-72 hours
( I think around 48 is the sweet spot, used half of this dough yesterday which was a full 5 day ferment, and while the dough was easier to work with, I think overall, the shorter ferment was better)
Rub surface of pan with room temp butter (lloyds 8×10)
Spread olive oil on bottom, and place dough in center, stretch to fit pan and let sit for ~2 hours to final rise
Par bake 10-12 minutes at 500 degrees F
Let cool on a wire rack, upside down
Replace cooked dough in pan and liberally cheese the sides and corners, add whatever other cheese and toppings, bake at 500F for ~15 minutes
Let cool before carefully removing from pan
I posted recipe for whomever was asking, cheers !
How’s the flop?