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

Next Attempt at a quick Buddy's clone pizza

I took the temperature in the oven (where the dough was tempering in the steel pan) and it was 95.8 degrees F (that was with the oven light on). I was trying to get the dough to proof in 2 hrs. (with the punch down) and it did seem to work well. The dough was nice a bubbly both times and smelled really good.


I used 8 ounces of the Eddie’s brick cheese again and 4.7 ounces of November’s sauce combined with market sauce. There would have been enough of November’s sauce leftover, but I accidently hit the container with the sauce in the fridge and the sauce container flipped and then the lid came off. I had a mess in my fridge and even some of the sauce hit my shoes. That is why I had to add some of the market sauce. The oven was set right under 500 degrees F and the pizza was baked on the bottom rack. The pizza took a about 14 minutes to bake. I don’t know where my brain was, but it took me 3 1/2 minutes to weigh the baked pizza. It weighed 1 lb. 4.5 oz., or when I changed the scale to grams it weighed 581 grams. There was a little cheese that dripped in the steel pan that wasn’t weighed. I only used the screen to weigh the pie this time and I made sure I did tare that out and also the mixing bowl it was sitting on.

I don’t know why the rim crust got higher this time. I don’t know if it was from the flour, or how I tempered the dough in the oven, or something else, but it can be seen on the ruler the side crust did get higher.

The Buddy’s clone attempt came out of the oven at 6:55 PM.

The crumb on this pizza was the best yet, in that it was nice and airy and very tender to eat. I sure don’t know why that was either.

I am happier in this Buddy’s attempt then other ones, but sure don’t know what I did that was so different. Since this was such a very fast pizza from beginning to end, I wouldn’t have thought the taste would be that good. I am glad the bromated Occident flour was calling for me to try it today. Now if I can only repeat what I did.

Norma