Detroit-style pizza (Red Top w/Sausage & Pepperoni)

First attempt at the Detroit Red Top pie.

I followed the dough formula as close as possible and the only thing I changed was the hydration value. I raised it from the recommended 65% to 72%. Other than that, everything stayed the same.

The bake times, however, varied a bit from the book mainly because every oven is different so keep an eye on the pie, or any pizza for that matter, when taking bake times into account.

Dough ball was 575 grams for a 10"x14" Detroit-style pan. I was extremely pleased with the outcome.

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Mike K.
posted almost 5 years ago

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Really awesome Detroit pizza. Cornicione looks amazing congrats. Making me hungry

Tony Gemignani admin
posted almost 5 years ago

Thanks, TG.

My Grandfather & Father have taught me one thing... "If you want a job done right, you need the right tools" That stuck with me.

Whether you're a contractor, painter, cook, baker or home pizzaiolo doesn't really matter. Get the right tools and the outcome will be much more satisfying. I could have used one of the aluminum pans I have in my cabinets but found that they warp under higher temps, resulting in an uneven bake. The Detroit pan was just perfect.

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Mike K.
posted almost 5 years ago

What was the bake time on this pie Mike? I'm going to be making a few Detroit pies this week and am wondering how long these pies cooked for.

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Raj Irukulla admin
posted almost 5 years ago

Raj, sorry for the late reply.

I honestly don't remember but I know I tried to follow the book's time guidelines as close as possible. I was also breaking in a brand-new pan that day.

- Mike   almost 5 years ago

I made a Detroit pie in my steel pan for the first time yesterday. I found the dough weight to be a tad bit heavy for the pan. Next round, I will reduce it.

- Raj   almost 5 years ago

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