Detroit Style White Pie from Tonight. All Trumps 70% Hydration

It's been a while since I've made pizzas, but tonight I made a white Detroit style pizza. based on Shawn Randazzo's recent reply about the characteristics of a Detroit-style pie, I made went with 70% hydration which was a bit higher than my normal dough formulation.

More details:

All Trumps Flour, 70% hydration. Starter, then 2 day cold rise for the dough. For yeast, I went with Red Star brand active dry yeast. Only about 1/4 teaspoon for the ball of dough.

For the toppings, I used thinly sliced roasted Yukon gold potatoes, seasoned with shallot, salt, pepper, bay leaves and tarragon. Topped with scallions.

The cheese on top was a semi-soft Fontina. For the edges, I used a peppercorn asiago. The fontina was perfect, and my theory on the asiago was validated: it's drier similar to a cheddar and will crisp up real well. That said, I've found white cheddar and asiago to be a bit sharp for my tastes. It's super tasty, but also overkill in terms of richness.

The All Trumps at 70% hydration performed quite well. Excellent crumb, great chew, but not too bready. Pics below. Next time, I'll add some arugula and lemon juice to balance out the rich flavor. Overall, a great success!

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Raj Irukulla admin
posted about 4 years ago

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Looks excellent, Raj. I have somewhat neglected the Detroit style a bit and need to get back on it.

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Mike K.
posted about 4 years ago

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