Next attempt at making a Buddy's clone pizza with Pete-zza's help..start to finish 4 hrs. 45 minutes

The pizza was baked 4:45 hrs. after the dough was stretched in the steel pan. I watered down November’s sauce a little and used 3.8 ounces of sauce on this attempt. The pizza after it was right out of the oven weighed 1 lb. 4.1 ounces, or 568 grams. It can been seen what scraps were leftover in the steel pan. I tried to weigh the scraps and they weighed 0.80 gram, but I will get more scraps out of the pan when I wipe it with paper towels. The thickness of the pizza can kind of be seen by the ruler.


This attempt was baked right about 500 degrees F on the bottom rack in my home oven. It took exactly 15 minutes to baked the pizza.

In my opinion the pizza was very tasty. I ate two slices. The caramelized edges were really good. I had a bottle of Hop Devil with the two slices.

Norma

Next Attempt at a Detroit style Buddy's pizza, kind of an emergency dough pizza in my home oven

I decided to proceed and make the pizza after the dough proofed for 4 hrs. First picture is of the dough in the steel pan at 4 hrs. The dough did smell very good and yeasty.

The dough was dressed with Nasonville one year old aged white cheddar and Nasonville pizza cheese. The same amount of the cheese blend was used as in my last attempt. I used November’s sauce again.

I turned my oven up the whole way this time, ( probably was about 515 degrees F) and baked for 18 minutes on the bottom shelf of my home oven.

The pizza was easy to take out of the steel pan, even though my steel pan isn’t seasoned right. I can be seen on the wooden ruler how thick the pizza was.

There is a gum line on part of this pizza, but I sure didn’t mind it. The taste of the crust was really good and the cheese blend did taste very good too. November’s sauce also tasted very good on this pizza. The caramelized edges and bottom crust were just delicious. I sure don’t know if the pizza I made is anything like Buddy’s, but I did enjoy two slices of the pizza. I have saved one slice for my mom and one slice for my daughter, but I think I could have eaten the whole pie.

Norma

Attempt at a Detroit Buddy's clone

After cold fermenting for about 13 hrs., I took the dough ball out of the fridge. The poppy seeds spacing showed the dough ball had not doubled in size. I then left the dough ball sit out at room temperature (which was about 68 degrees F) for 1 ½ hrs. The dough ball still didn’t double in size, so I turned my oven light on and placed the dough ball (in the plastic container) in my oven. In about an hour the dough ball did double in size. I also had made some of November’s sauce at Reply 7 http://www.pizzamaking.com/forum/index.php/topic,3735.msg32136.html#msg32136 earlier this morning with 6-in-1 ground tomatoes. I grated 8 oz. of Great Lakes white sharp cheddar and mixed some of the Grande mix in with the cheddar. Mostly all cheddar was used. After the dough ball had doubled I dumped it out of the plastic container and lightly floured it. It stretched very easily to fit the 10”x8” steel pan. The steel pan was oiled. I then put the plastic lid on the steel pan and put it into the oven with the light on. The reasoning of why I did that was maybe to act like a proofing box and get the dough to temper faster then letting it temper at room temperature. The dough in the pan stayed in my oven for 1 ½ hrs. to proof.


I then place 8.57 ounces of the cheese blend and spread it to the edges. Next November’s sauce was applied in dollops.

This Detroit style pizza was baked in my home oven at 475 degrees F for 15 minutes. I think the pizza could have been baked a little longer, but it was still good. I have to learn how this style of pizza bakes in my home oven. I placed the pan on the bottom rack and didn’t move it at all. I am not sure if I should let it on the bottom rack the next time for the whole bake and am not sure if my oven should be turned up a little higher in temperature.

I did place an order for brick cheese (from the Mandi cheese shop) last week on the web, but received an email because of the bad weather that it wouldn’t be shipped until next week.

I think I am starting to like Detroit style pizzas better than other styles of pizza.

If anyone is interested this is the dough formulation I used.

http://www.pizzamaking.com/forum/index.php/topic,21559.msg220077.html#msg220077

Norma