These are just a few more pictures of some of the Detroit style pizzas I tried out with Pecorino Romano cheese as a topping after the bake. The pizzas were a veggie pizza, a sausage pizza and the same pepper smoked bacon pizza as last week. It doesn’t take much of the shredded Pecornio Romano cheese to put this style of pizza. I wasn’t happy with how the sausage pizza looked, but will work on that. I didn’t have any of the tomatoes I used last week and just used Roma tomatoes this week. I liked the brighter color of the tomatoes I used last week.
I also tried an experiment with a already tempered dough in the pan that was leftover while I was cleaning up at the end of the night. I didn’t add any topping and the tempered dough was first baked in the pan and then I just took a tong and put some margarine over the top near the very end of the bake. It surprised me that the dough didn’t brown until it was fully baked. The bottom crust was a little browned, but the whole baked dough was very soft and light in texture. The dough reminded me of one of the lightest Focaccia doughs I have ever made. The taste of whatever this might be called was very good too. I could see it might be able to be used for some kind of sandwich that might be able to be grilled or not. I want to play around with that method a little bit more. I also would like to try some garlic cheese sticks this way, but am not sure how much toppings to add. Maybe a focaccia with other added toppings might also be able to be made. The baked dough from the above experiment is still very soft this morning.
My steel pans seemed to baked the edge caramelized crusts darker yesterday. I decided to season the steel pans again without any dough in them. I didn’t take any photos of the pizzas after I seasoned the steel pans again, but the rim crusts were then lighter. I guess I will learn when the steel pans need to be seasoned again over time.