Detroit Style from This Weekend


This weekend I made another Detroit-style pie. This was my best yet. Here are some details:

- All Trumps (70% hydration)
- ADY, 18-hour poolish, 2 day cold rise
- 275 gram dough
- Tomatoes were a mix of Alta Cucina, 7/11 and Saporito.

I did a 8 minute parbake and finished it with another 10 minutes in the oven at about 500F.

Medium 1 img 5632

Medium 2 img 5609

Medium 3 img 5633

Thumb raji
Raj Irukulla admin
posted over 1 year ago

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Great looking pies Raj......I am also a big fan of DSP.....what kind of pan did you use

Mark S.
posted over 1 year ago


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