Detroit Style Pizza....separation on par baking.


Does anyone have issues with DSP separating when par baking? Mainly it is in the corners for me....most of the time my dough rises and there is no spacing, but parbaking...sometimes it does. Any solutions or advice is greatly appreciated.

Mark S.
posted almost 4 years ago

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Mark,
One of the cheeses we use on our DSP pizzas at Brown Dog Pizza (Telluride, CO) and Blue Pan Pizza (Denver, CO) is White Cheddar. To combat the "par bake shrink-age" we sprinkle the outer crust with white cheddar before par baking. The white cheddar acts as a "binder" or "glue" between the pan and dough. Good Luck!

At Pizza Expo 2016 (last week) I did a cooking demonstration titled "Adding Detroit Style Pizza to your Menu". I touched briefly on dough/pan separation while par baking. A recording of my Demo can be found at this link = https://www.intelliquestmedia.com/assets/201605.

Jeff Smoke
posted almost 4 years ago


Thanks for the post Jeff! I've experienced it to varying degrees. Any thoughts on how hydration level impacts separation?

Thumb raji
Raj Irukulla admin
posted almost 4 years ago


My Final Hydro for DSP is about 71%.

Jeff Smoke
posted almost 4 years ago


@Jeff

I'm not seeing the talk you referenced at that link (I'd love to hear it.)

We are finding our DSPs are not staying super crispy....but whenever we double bake a pie (we did this for an event) they come out crispy and taste awesome. I'm considering going this route so I'd love to learn as much as I can about it for DSP

Lou T.
posted over 3 years ago


Hey Jeff......thanks for the advice.....I will certainly try that....and if you don't mind..like to ask you another question..in ref to making DSP in a business....how do you prepare dough..since the dough has to rise in a pan?....do you make so much and that is it.?...when I make DSP at home...lot of preparation is involved...I always give it an overnight rise in frige.anywhere from 1 to 3 days...then take dough out an let it rise in the pan for a couple of hours....I am toying with one day, to go into the pizza business....and DSP gotta be on the menu.

Mark S.
posted over 3 years ago


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