Detroit Style Success and toppings question


Thanks to everyone's replies which helped me make a great DSP on my first attempt. It definitely tasted like a slice of home and Shawn's pans are amazing if you haven't used them. For those of you with more experience, I have a question about toppings as I made this as cheese only for my first attempt. I think I recall that pepperoni gets added under the cheese after the parbaking. However, I am interested in more delicate toppings such as thinly sliced onions, feta, spinach, etc as well as other meats like bacon. When would you add toppings? Thanks again and I can't wait to try my next pie!

Richard S.
posted almost 3 years ago

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I recomend the toppings to be under the cheese. I also sauté my spinach. If you want your pie to look prettier I would add some items like spinach or feta on top after sautéed . Would look nice. All depends on the pizzamaker. Feta is more of a finishing cheese and I would add after the bake. Bacon I like to be slightly crispy so you can lightly cook prior to topping under the cheese

Tony Gemignani admin
posted almost 3 years ago

Thanks Tony. What would you do with sliced onions. I do want them to cook a bit but don't want them caramelized either. Thanks again!

- Richard   almost 3 years ago

I have done both. Really depends on what you like. I like Caramelized onions on certain pies where I want something sweet added. I like the color and crunch of fresh onions on others like combos etc.

- Tony   almost 3 years ago

I definitely want the crunch. So you would suggest them to go under the cheese as well or would you throw them on top toward the end of the baking?

- Richard   almost 3 years ago


Hi Richard,

With the toppings it is really a personal choice which is great, you can be very creative when it comes to toppings and how and when to put them on. Tony gave you some great ideas for the toppings and ultimately it will boil down to your own personal preference and your creative passions. :)

There are five characteristic that an authentic Detroit Style Pizza must posses and this is what we teach in our Authentic Detroit Style Pizza Maker Training Program.

1) It is a deep dish pizza.

2) The shape: It must be square. (rectangle to be exact)

3) The dough should be 70% hydration or higher to achieve the right texture known for this style.

4) Caramelized Cheese: Cheese should be spread all the way to the edge of the pan to caramelize and form somewhat of a crown. Traditionally Mozzarella and Brick are used. Since brick is not readily available in certain regions cheeses such as Muenster, Monterey Jack, White Cheddar and Provolone have been used.

5) Sauce goes on top.

Traditionally the construction would be pep on dough, cheese, other toppings and then sauce on last. This is how we build ours at our pizzerias.

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Shawn Randazzo
posted about 2 years ago


If anyone is in Detoit you have to go and eat at Shawns pizzeria. He really does make some amazing pizzas. Some of the best in Detroit I have ever had. Thanks for the posts Shawn

Tony Gemignani admin
posted about 2 years ago


Thank you very much Shawn for the information. I'm going to try another pizza using your "stacking order" this weekend!
Richard

Richard S.
posted about 2 years ago


Thank you Tony!

Richard, let us know how it goes, maybe take few pics to post. :)

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Shawn Randazzo
posted about 2 years ago


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