I had my first attempt at DSP tonight. My BF has been drooling for a couple weeks for it as we are Detroiters and love Loui's and Buddy's and Cloverleaf pizza! He bought me 'the bible' for my birthday in February and we've had some good successes so far. Trouble with the DSP started with only having one small 8 x 10 that I mistakenly ordered instead of the 10 x 14 (i have since ordered a second 8 x 10 and a 10 x 14 but they haven't arrived yet). I tried to do the calculations to estimate the dough weight for the smaller pan based on the formula on one of the threads on this site which came out to be 13 ounces. I think I made two critical errors in prep. I used convection at 500 and I think I used too much dough. The pizza crust, though it had lots of nice air pockets and a good crunch, was over baked and too thick. What I'll do differently next time:. No butter only olive oil and reduce it to coat the pan only (it's a seasoned pan). Decrease oven temp to 480 and not convection. Decrease the lower rack bake time to account for the counter prep time. Use less dough for the small pan, maybe 9 or 10 ounces. May sub out some of the brick cheese for some mozz and buy Cabot (used cracker barrel).
I have to give it another try. I'm a Detroiter and we don't give up!. Thanks for any input to my plan.