Bottom of the crust burnt


Hi, I tried a Detroit Style pizza last night for the first time, and I know I need to work a little more to perfect it, but The bottom of the crust got really burnt, like black. Not yummy. I had the pan, that’s not the steel one but the non-stick one, used to pizza steels, Tony’s flour and recipie. I’m wondering if I just cooked it too long, or it got too hot (not sure how pizza can get “too hot”) or maybe the pan. Maybe it was just over cooked. Any thoughts? Thanks!

Eric P.
posted 3 months ago

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Perhaps too close to the bottom of the oven? Try moving the pizza more to the middle of the oven.

Daniel B.
posted 3 months ago


All things being equal (temp, recipe, etc.), the non-stick Detroit pans produce a darker crust. Since it's non-stick, you can use a minimal amount of oil/butter to grease the pan. This will help prevent a dark/burnt crust.

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Raj Irukulla admin
posted 3 months ago


Hey all thanks!

I was thinking there was something with the pans and the burner. First red top and I moved it halfway cooking to the bottom pizza steel, so you know that was hot. Figured that was a factor. then with that small pan and all the butter I figured that might just get black.

I'm going to try a real steel pan, just as much butter ('cause who doesn't like butter) but keep it on the top shelf for now. Then I'll eliminate and change things one at a time until I get it right. Thanks!

Eric P.
posted 3 months ago


Hey Eric....don't give up......I am assuming you have cooked this DSP in a loyd's pan.....if you did, they do cook hotter. I did the exact same thing...I had steel pans first...and then got a DSP Loyd's pan and my crust was way too dark I have a stone and a steel. I did a lot of tweaking to the recipe and cooked at a lower temp around 460 or so. Not for sure how you are doing it...par-baking or not.......one of the things I did was cut my malt in half....and eventually I would cut it out all together...and got a nice golden crust....everybody's ovens are different, you will learn what works best with yours and make notes of any changes....I am still experimenting myself with my DSP.....and on these Loyd's pan, I use very little oil...just enough to coat it works fine.....so right now I make my DSP dough with no sweetner(Malt-sugar etc) and I am able to cook them at 500 without burning the bottom....sometimes I parbake and sometimes I do not...still experiment with that......good luck to ya.

Mark S.
posted 2 months ago


I gave it another shot, same dough, although I really paid attention to detail. I did switch from the non stick pan to a real iron pan that I seasoned heavily. It turned out pretty awesome. I’m not sure what happened the first time around. I also switched from stones to steels. Lots of room temperature butter for the bottom on the pan too.

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Eric P.
posted 2 months ago


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