Confessions of a Newbie Detroit-Style Pizza Maker


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.

Terri G.
posted about 3 years ago

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Terri, I also love DSP and have had bad and good experiences. I followed the instruction for my first time making the DSP and it was mega-burned practically everywhere. I thought at first this is what it is supposed to be, but only less burned and more so charred. The pizza is supposed to be charred but there is a fine line between charred cheese and burnt cheese and crust. Eventually, I realized that something must have gone wrong. Thinking back through the process, it occurred to me I had the pizza out of the oven for around 2 and 1/2 minutes while in awe of its look and smell and to put toppings on the pizza. I am not sure how long is the normal time for the pizza to be out of the oven. The butter and oil keep frying/cooking the dough. So, I decided to decrease the bottom rack back time for percentage of the time out of the oven. Many others have suggested tweaking the recipe for less diastatic malt, less butter, less oil, etc. I think the butter, to a certain extent, plays a critical role in the rich taste and crisping of the crust. I have yet to make one without butter yet, but others have said it works. In my opinion, pizza is the greatest food for this very reason, you can make it practically whatever you desire.

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Matthew D.
posted about 3 years ago


Hi Terri, each oven is different, so there's some trial and error involved. Regarding dough weight, try cutting it down to about 10.5 or 11 ounces. That should make a huge difference. It sounds like you're on the right track. You should be able to make pretty big improvements in 2 or 3 more tries. Please do share your progress!

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Raj Irukulla admin
posted about 3 years ago


Thanks Matthew and Raj, I am going to give it another try this week using your tips and hopefully my other pans will arrive soon! Also, do you use the DSP sauce recipe in the book or do you use another? My BF thought it tasted too much like Tomato Paste. I did use the Contadina paste as I couldn't find the others locally. But I have had luck finding the ground tomatoes prescribed. Thanks for your input.

Terri G.
posted about 3 years ago


Hey Terri G......DSP..my favorite also.....on dough weight.....for the small pans I use..10 oz / 283 grams.....the 10 x 14 I use...18 oz / 510 grams....which works out well for me.......it is all about learning your system.....keep good notes on each bake and good luck

Mark S.
posted about 3 years ago


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