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

"Two Bill's" pizza again in a 12"x17" steel pan from Pete-zza's formulation..very tasty!

The “Two Bill’s” pizza really turned out well this week. I don’t know if it was from having accurate weights to follow, or a combination of that and the mixing method I used. I never knew Kyrol flour could make such a tender and moist pizza. The crumb just melted in my mouth and it reminded me of my best Pizzarium attempt, in that the crumb was springy and light. Of course Bill’s method for preparing the Carmelina San Marzano’s tomatoes, also made this pizza very good. The Vermont Smoked pepperoni didn’t hurt either.

For the “Two Bill’s” pizza the AMPI mild cheddar (mostly all cheddar) was used with a blend of my two regular mozzarellas. Greek oregano was sprinkled on the top before the bake. I think another thing that made the “Two Bill’s” pizza so good was when I baked the apple wood bacon, I used my blackbuster round steel pan to catch the drippings (fat) from the apple wood smoked bacon and then saved the fat drippings to grease the 12”x17” steel pan. The fat drippings were clear.

I like to watch how a dough ball ferments, and as can been seen after “Two Bill’s” dough ball fermented for two days how it changed in being a rough looking dough ball into a smooth looking dough ball.

Peter,

Thanks for doing the formulation for me to follow.

Norma

Regular one day cold fermented Lehmann dough made into a Sicilian pizza

I decided Tuesday to try a regular Lehmann dough ball I use at market posted on this thread http://www.pizzamaking.com/forum/index.php/topic,18407.0.html to make a Sicilian pizza in a small steel pan. I would have tried a larger steel pan, but didn’t have any dough balls scaled for the larger steel pans. Using the bigger dough ball for a smaller steel pan made the TF a little too thick, but the resulting pizza was almost like the Sicilian pizzas I have been making at http://www.pizzamaking.com/forum/index.php/topic,18281.0.html


Next week if I remember to scale some bigger dough balls, (the same amount as on the Sicilian thread) I will try them out in a bigger steel pan.

The first whole Sicilian pie was purchased before I could analyze it better. The second Sicilian pie Steve and I could taste and look at more. It tasted good to us. It would be a lot easier for me if I could just use the same dough for all my pizzas.

Norma