Greek-style pizza made at market

This is just one normal Greek-style pizza I make at market each week.  I like the crispy carmelized edges and the soft texture of the crumb.

Norma

Regular one day cold fermented Lehmann dough pizzas

These are just a few pictures of pizzas made with the one day cold fermented Lehmann dough.

Norma

More Detroit-Style pizzas

I am still experimenting with making Detroit-style pizzas.  I am learning more each week, but still have more to learn. 

These are some of the Detroit-style pizzas I made this week.

Norma

Continuing experiment for a Detroit style pizza

This was one more experiment for an emergency “Detroit”, or Buddy’s clone pizza. I want to offer a Detroit style pizza at market, so that is why I am playing around so much with this type of pizza. I didn’t post all my experiments, but they are continuing.


I checked on the dough tempering in the steel pan at 12:50 PM and it looked like it was ready to bake. I had thought maybe a crust will form on the skin in the steel pan, (because I know other dough balls left out without a cover do develop a crust). I hadn’t checked on the skin in the steel pan since it was stretched the whole way since I had been outside. The skin did develop a light crust on the skin, but did still ferment. I don’t know how good the picture I took outside shows the crust on the skin, but it was soft underneath the crust.

The pizza was then dressed and put into the oven. My baking stone was on the second to last bottom rack and the temperature of my baking stone was 500 degrees F. The bake time was 12 minutes 11 seconds. The final bake weight of the pizza was 1 lb. 5.7 ounces or 614 grams. In the one picture the bake final weight just fell a little.

I used 4.7 ounces of my regular market sauce on this pizza. I also tore the 1.25 ounces of pepperoni up more, so it would be more evenly distributed over the whole skin. I wasn’t satisfied how I sliced the pepperoni.

I really don’t know, but think the small delicate crust that forms on the skin does help so when the ingredients are added the skin doesn’t get weighted down from the weight of the ingredients. The crumb also stays moist in the bake. At least that is what I think now.

If this is anywhere near the way Buddy’s makes their dough, tempers the dough in the steel pan, then does the final bake so fast after mixing the dough I think they really came up with a great pizza for such a short time dough. Right now I think Buddy’s is very clever. This experiment was a lickety-split pizza.

The Buddy’s clone pizza was very good in my opinion. This pizza was mixed and baked in a little over 2 hrs.

Norma