I am still trying different dressings for the Detroit style pizzas at market. I tried a sausage meatball with roasted red peppers, regular sliced thin mushrooms and Greek oregano yesterday. To me the mushrooms didn’t seem to water-off too much and they seemed to bake a decent color in the longer bake of a Detroit style pizza. That pizza was made from one of the dough balls that was stored in a plastic bag. The first picture is what the dough balls in the plastic bags looked like yesterday morning. The second to the last pizza of the day was also made with one of the dough balls in the plastic bag. It seems like the plastic bags work out okay for fermenting the Detroit style dough balls. I saved one of the dough balls in the plastic bags to see if it is frozen and then defrosted next week if there is any possibility that it will work okay in the tempering period and the final bake. I sure don’t know how a dough with this high amount of yeast will work out the next week if it is frozen.
I also was watching yesterday somewhat how these Detroit style pizza bake. I want to try and understand if not using enough cheese on the edges makes the final pizza puffier in the edges. I noticed that while watching one Detroit style pizza bake closer that the edges of the pizza do first rise in the bake and then the middle of the pizza rises later. I guess that is from the perimeter of the edges of the steel pan getting hotter faster, but am not sure. I also purposely didn’t apply sauce to the edges on the one pizza with half cheese and sauce on one side and cheese sauce and pepperoni on the other side. It can be seen how the edges without the sauce does seem to puff up better when no sauce is applied.
I also just tried my regular pepperoni on top of the Detroit style pizzas yesterday on a few pizzas and my regular pepperoni does work out okay in the longer bake time.
I am lucky that I can purchase just about any fresh veggies at market to try for different dressings, but soon I will have to decide on what dressings to use regularly.
I also tried out a 3 meat pizza with veggies yesterday. The 3 meats were sliced meatballs, spicy cappicola ham and salami. That worked out okay too.
The tempering time in the Hatco Unit at 45 minutes seems about right at about 104 degrees F. I don’t know if I up the temperature some if the doughs will temper faster though.
More customers were introduced to Detroit style pizzas yesterday and from the opinions I heard they were favorable that customers do like a Detroit style pizza when they taste one.
Norma
