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.