Attempt at a Detroit Buddy's clone

After cold fermenting for about 13 hrs., I took the dough ball out of the fridge. The poppy seeds spacing showed the dough ball had not doubled in size. I then left the dough ball sit out at room temperature (which was about 68 degrees F) for 1 ½ hrs. The dough ball still didn’t double in size, so I turned my oven light on and placed the dough ball (in the plastic container) in my oven. In about an hour the dough ball did double in size. I also had made some of November’s sauce at Reply 7 http://www.pizzamaking.com/forum/index.php/topic,3735.msg32136.html#msg32136 earlier this morning with 6-in-1 ground tomatoes. I grated 8 oz. of Great Lakes white sharp cheddar and mixed some of the Grande mix in with the cheddar. Mostly all cheddar was used. After the dough ball had doubled I dumped it out of the plastic container and lightly floured it. It stretched very easily to fit the 10”x8” steel pan. The steel pan was oiled. I then put the plastic lid on the steel pan and put it into the oven with the light on. The reasoning of why I did that was maybe to act like a proofing box and get the dough to temper faster then letting it temper at room temperature. The dough in the pan stayed in my oven for 1 ½ hrs. to proof.


I then place 8.57 ounces of the cheese blend and spread it to the edges. Next November’s sauce was applied in dollops.

This Detroit style pizza was baked in my home oven at 475 degrees F for 15 minutes. I think the pizza could have been baked a little longer, but it was still good. I have to learn how this style of pizza bakes in my home oven. I placed the pan on the bottom rack and didn’t move it at all. I am not sure if I should let it on the bottom rack the next time for the whole bake and am not sure if my oven should be turned up a little higher in temperature.

I did place an order for brick cheese (from the Mandi cheese shop) last week on the web, but received an email because of the bad weather that it wouldn’t be shipped until next week.

I think I am starting to like Detroit style pizzas better than other styles of pizza.

If anyone is interested this is the dough formulation I used.

http://www.pizzamaking.com/forum/index.php/topic,21559.msg220077.html#msg220077

Norma