Detroit Style Pizza in the house


I believe this is my best so far!.......King Arthur Bread flour...75%...used Tony G recipe....added some Baker's Special Dry Milk...did an 20 min autolyse....3 days rise in the frig....let it rise in pan for over 5 hours....parbake 7 mins......oven temp 460....got a great airy crunchy crust.

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Mark S.
posted almost 3 years ago

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yum Looks like you reaped your reward for all your hard work! Why the 46o instead of 500 degrees? Were you able to get your hands on authentic brick cheese--online? Gas or electric? Great holes!

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Maria .
posted almost 3 years ago


Hey Maria,
Electric oven...cooking at lower temp was a result from cooking with Loyd's pan, which I use for my DSP pizza....they are great pans, nothing sticks to them, and you use just enough oil to coat the pan....before, I was cooking in steel pans, I had to chisel them out and use oil and butter, which pooled on the bottom........when I first use the Loyds pan, I was burning the bottom of my DSP...I adjusted the recipe by cutting down on my sugar content(malt) and lowering the temp...I just cooked 2 DSP and used 460 and it was perfect for me......but it all about learning your system, what works for you, and it is done by trail and error....when I was using the steel pans, I was cooking them at a high temp...500..they turned out great...but overall I like the Loyd pans, little or no sticking...here is there website.....http://www.lloydpans.com/standard-pans/pizza-tools/detroit-style-pizza-pans-sicilian-pans/detroit-style-pizza-pans

Mark S.
posted almost 3 years ago


Thanks, Mark. I'm so dying to trying the Detroit.

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Maria .
posted almost 3 years ago


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