Pizza Pleasantry

I decided to invest in some equipment and ingredients to be able to better follow the recipes in the Pizza Bible. Since I am working through the Pizza Bible recipe by recipe I bought: a Lloyds coated pan, a steal Sicilian pan, two baking stones, a pizza cutter, pizza peel, a dough docker, 20 lbs All-Trumps, 20 lbs. Ceresota, Bianco DiNapoli Crushed Tomatoes, Tutto Calabrese Long Hot Peppers, and a 5 lb. block of Brick cheese and 5 lb. block of Aged White Cheddar. I have never spent better money on anything else!

The results were amazing. The All-Trumps made a huge difference in the quality of the pizza. The pizza stones helped create the rise and perfect combination of crust/toppings doneness. I could smell tomatoes in my kitchen even after I had made the sauce and stored it in my fridge. California tomatoes are truly of a higher quality and worth every penny of any additional cost above the cost for local tomatoes. After tasting the sausage made with Calabrese peppers I realized that I had been missing something awesome for a long time.

The Lloyds coated Detroit style worked wondrously. Unfortunately, I overcooked my first pizza. I thought man, is this how Detroit is supposed to be, crunchy very well-done crust - it was not too appealing. I eventually realized something had gone wrong. It took me a while to figure out why. When I took the pizza out of the oven to top with Brick and Cheddar cheeses, I was in awe of the crust and the smell. It ended up taking around 2 minutes + to get the cheese on it and get it back in the oven. It hit me later on that the oil and butter in the pan kept cooking the crust even though it was not in the oven. I compensated for this dilemma by timing my "topping time" and decreasing the lower stone time by that amount, minus the 20 seconds or so it takes to get the pizza dislodged from sides and removed from the pan. I have been making Detroit Style Pizza for almost two months now. Once I am out of the Brick Cheese it will be on to experimenting with the St. Louis and Provel!

The Pizza Bible has it all, the historical significance of certain pizzas, how-tos and tips, scalable recipes, choice ingredients, websites to purchase equipment. Buying the Pizza Bible, reading it and making some of the recipes has been the most exciting food adventure I have ever had. It just gets better and better each day.

Here are some pics of several Detroit styles . My favorite so far is the BBQ Chicken Hawaiian Detroit - I used the basic recipe and added/substituted a few extras.

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Matthew D.
posted almost 4 years ago

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Hi Matthew! Thanks for sharing your progress. It's amazing how much of a difference the right ingredients (especially flour), equipment and technique can make.

It sounds like you figured it out how to get the Lloyd pans working for you. From what I've gathered, the Lloyd pans, since they're coated, perform better with less butter/oil.

When working on a new style, it usually takes a few tries to get properly calibrated. In fact, the few times I nailed it on the first try were usually dumb luck. After a couple iterations, it all starts coming together.

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Raj Irukulla admin
posted almost 4 years ago

It truly does all start to come together! I don't think Brick Cheese is available anywhere around town. I had it shipped from Wisconsin and figured that I might as well go big and get my monies worth. Worse case scenario, I would have had to freeze cheese, but I hear that cheddar does okay in the freezer and thawing.

- Matthew   almost 4 years ago

Hey Matthew D...
When I first started with cooking DSP pizza, I was using the steel pans.....then later I purchased a Loyd's pan DSP pan. My first bake, my crust was burned, the Loyd's pan cooks different from a steel pan. So I started making adjustments....and here is what help me.....cut the malt in half....lowered the temperature to 480...and that what worked for me, for my system.....and I would advise only adding a little oil, just enough to coat it with a pastry brush...the Loyd pans coating prevents sticking...and today I cooked 2 DSP, one with malt and one without malt.....I can tell the difference with the malt, it browned more....but I did get a brown crust without the malt........great pics on your pizza!!

Mark S.
posted almost 4 years ago

This is very helpful Mark. What are you doing as far as flour and hydration point?

- Raj   almost 4 years ago

Thanks for the compliment. I wonder if the original recipe is for straight up steel/cast iron pans? I thought about decreasing the butter and oil in the pan because a little oil was sloshing around in the pan after the pizza was removed. I thought that excess oil may have been un-necessary, but I was unsure of how much. The recipe calls for 2 tablespoons of both butter and olive oil. If I understand correctly, then some of the butter and oil are absorbed into the dough while in the final proofing stages, stretching to the corner, letting is sit for around 30 minutes, stretching to the corners again, and finally the hour or so of rising while the oven comes to temperature. The rest of the butter and oil I thought were for crisping up the crust, preventing sticking and in general, rich taste. I guess you can get that rich, crisp crust that is not stuck with tweaking a few things. I will try that some time. Thanks!

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Matthew D.
posted almost 4 years ago

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