I am offering Detroit style pizzas at my small market stand now. It will be interesting to see how the Detroit style pizza are liked by my customers. So far the customers that have tried them really like them and say they are the best pizza I have made so far.
These are pictures of some of the other Buddy’s clone pizzas made Tuesday and a couple of pictures of the doughs in the steel pans. I was asked yesterday to make an all veggie Detroit style pizza (which I did) and tried two 3 meat pizzas with all the meats under the cheese and many veggies on top of the cheese. This dough seems to support many dressings and the dough does still rise when baked. The sauce is always put on before the bake. I do season all of the steel pans at the end of the night. The dough made for a one-day cold ferment with 0.80% IDY lasts all day long to make the Detroit style pizzas, which makes me happy that only one dough batch has to be made. Thanks Pete-zza for all of your help and making it possible that I can offer Detroit style pizzas at my small market stand. I wouldn’t have been able to figure all of this out without your help.
Norma
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