Detroit Style Pizza baked in the Blackstone Pizza Oven

The BS baked a great Detroit style pizzas too! I used a leftover dough ball from Tuesday early this evening and quickly tempered it in the oven with the light on.  The dough ball almost look lifeless, but it still rose after pressing it in the steel pan and tempering it.  I should have tempered the dough a little while more in the steel pan, but saw it soon was going to start getting dark outside.  I had started to heat up the BS on a lower temperature for 30 minutes.  The IR gun shows what temperature this Detroit style pizza was baked at.  I did fiddle around with the height of the flames a little while the pizza was baking. 

The dressings on this Detroit style pizza were spinach, sausage (under the cheese), cheese and then sauced after the baked.  The bottom crust was nice and crispy and so were the caramelized edges.

Norma

80% hydration Detroit Style Pizzas made with Divella Semola di Grano Duro flour and Occident flour

The first DS pizza was dressed with cheese, Canadian bacon, (that I purchased at market) ripe pineapple tidbits, (purchased at market) sauce and grated Romano cheese.  The second DS pizza was dressed with Roland's Extra Strong Dijon Mustard, cheese, sliced meat balls, sauce and a dusting of grated Romano cheese after the bake.  

Norma

Some More Detroit Style Pizzas

These are just a few more pictures of some of the Detroit style pizzas I tried out with Pecorino Romano cheese as a topping after the bake.  The pizzas were a veggie pizza, a sausage pizza and the same pepper smoked bacon pizza as last week.  It doesn’t take much of the shredded Pecornio Romano cheese to put this style of pizza.  I wasn’t happy with how the sausage pizza looked, but will work on that.  I didn’t have any of the tomatoes I used last week and just used Roma tomatoes this week.  I liked the brighter color of the tomatoes I used last week.

I also tried an experiment with a already tempered dough in the pan that was leftover while I was cleaning up at the end of the night.  I didn’t add any topping and the tempered dough was first baked in the pan and then I just took a tong and put some margarine over the top near the very end of the bake.  It surprised me that the dough didn’t brown until it was fully baked.  The bottom crust was a little browned, but the whole baked dough was very soft and light in texture.  The dough reminded me of one of the lightest Focaccia doughs I have ever made.  The taste of whatever this might be called was very good too.  I could see it might be able to be used for some kind of sandwich that might be able to be grilled or not.  I want to play around with that method a little bit more.  I also would like to try some garlic cheese sticks this way, but am not sure how much toppings to add.  Maybe a focaccia with other added toppings might also be able to be made.  The baked dough from the above experiment is still very soft this morning.

My steel pans seemed to baked the edge caramelized crusts darker yesterday.  I decided to season the steel pans again without any dough in them.  I didn’t take any photos of the pizzas after I seasoned the steel pans again, but the rim crusts were then lighter.  I guess I will learn when the steel pans need to be seasoned again over time.

Norma