Question before ordering first DSP pans?


Hi! New to this site and am excited to get some feedback as I am finally ready to make the jump to trying the Detroit style pizza recipe from The Pizza Bible because I've had such great success with the other style I've tried so far. In looking for pans, I have settled on getting them from Detroit Style Pizza.com. Trying to decide between the 8x10 or 10x14. I'm leaning towards the smaller and getting 2 of those so I can make a couple different ones at the same time and get more of the lovely corner pieces!! Any one have experience/advice re: larger vs. smaller pans?

Also, I see in the book that Tony suggests a 22 oz. dough ball for an 8 1/2 by 12 1/4 inch pan. Can someone advise on the best way to scale the dough to fit either of these 2 new pan sizes?

Thanks for any words of wisdom you'd like to share!

Penny C.
posted almost 2 years ago

Save 0

Hey Penny,
I got both of those pans and it is a personal choice on the size of pans you want...if you are cooking for a crowd get the 10 x 14, but for myself/family..(3) I use the 8 x 10, 2 of them is just right for about 3-4 people and here is the dough amount I use for each pan:
8x10....10oz/238 grams......10x14...18oz/.510 grams
I follow Tony G's recipe, I prefer 70% hydration rate, I cut the malt in half...it has been my experience that the Loyd pans cooks hotter than the steels I use to use....but it is all about learning your system, what works for you...I made a lot of adjustments and this is what works for me.....makes notes on every one of your bakes and good luck!....keep us posted on your progress.

Mark S.
posted almost 2 years ago


Those are good pans you will be getting from DSP website..they are made by a company called Loyd's Pans.....they are pricey, but well worth worth it..hardly any sticking at all, no seasoning require, use less oil, just enough to coat it......you don't have to add the butter and oil, like we did with the steel pans. The steel pans I have used before, you had to chisel those out...plus these Loyds Pans you can wash. Below is a picture of my pans...notice my two smaller pans looks different, the one with the rounded corners is a cheaper alternative, but it cooks just the same as the one with corners, I can't tell any difference.

Medium dsp pans

Mark S.
posted almost 2 years ago


Thanks very much, Mark. You confirmed my idea about the smaller pans and it's very nice to see such a good picture comparing the two styles as well. I also appreciate the help with dough amounts as well as your comments on the hydration, etc. as I'm sure that'll help me dial in when I get to experimenting. I'm really looking forward to getting the pans for Christmas (I'm selecting, ordering and receiving them....husband just has to wrap them up and he's just as glad to give me something I really want as well as getting to eat the results. It's a win-win!)

I'll keep you posted on how my DSP progress!

Penny C.
posted almost 2 years ago


Hi Penny,

I've got one 8"x10" and one 10"x14". The 8"x10" is the one that gets more use. It's the one I got first. After that, I decided to get the larger one since it's useful when entertaining guests. In retrospect, I should have bought another 8"x10", allowing me to make to smaller ones.

Below are dough weights scaled for different sized pans, based on the numbers in The Pizza Bible.

8"x10" - 480 grams
8.5x"12.25 - 625 grams
10"x14" - 840 grams

After some experimentation, I ended up using less dough. I tend to go with a 300-gram ball for an 8"x10" pan. Hope this helps, and be sure to post pictures of your results!

Raj

Thumb raji
Raj Irukulla admin
posted almost 2 years ago


Hi Penny,

In regards to a 10x14 or two 8x10's, there are a few pros to having the two small ones instead of one large one. The biggest being All corners :) All consistent slices.

Dough weight we recommend
8x10 - 10oz
10x14 - 18oz

Let rise almost half way up pan.

I believe when Tony referenced the pan in his book he published the measurements of the bottom of the pan, whereas the 8x10 and 10x14 measurements come from top of the pan.

Hope this helps, and happy to see all the great advice in the replies to your post. Hope you enjoy your DSP experience. Let us know how goes.

Thumb detroitpizza inline
Shawn Randazzo
posted almost 2 years ago


Re. measurements, that makes much more sense now! I thought the dough weights were far too heavy. I ended up using far less because of this.

Thumb raji
Raj Irukulla admin
posted almost 2 years ago


Thank you all so much for the replies - it helps! I did note in The Pizza Bible that the recipe was for the larger pan and thus my question about dough amount for the smaller size pans. These figures will help and give me a good starting point when I begin trying DSP on my own.

I did place an order with Shawn for two of the smaller pans as I believe this will be a good fit for my size family rather than the larger pan. I'm excited to get started and will be sure to post my progress (and pictures!) right after Christmas to let you all know how it goes...is it Christmas yet?!?! LOL

Penny C.
posted almost 2 years ago


Knowing what I know about the measurements now, you'll want to use about 250-300 grams for the pans you ordered. Good luck!

Thumb raji
Raj Irukulla admin
posted almost 2 years ago


Sign In to reply to this post