Trouble with Detroit red top


I purchased the pan from 'Lloyd pans' for this specific pizza. The directions said to wipe it down with canola oil. The night before that's what I did. I didn't pre season the pan at all, as it states not to.

As for the dough recipe I followed it directly from the book. My stones were placed on the second rung and last rung being pre heated for 1 hour.

As for the "trouble" I'm having was that the dough really increased in size and blew up during the first few minutes. When I pulled it out I noticed the dough moved away from the edges of the pan. I layered the pizza as stated with two different cheeses and followed the directions exactly as how to bake it.

At first glance the pizza looked good, a bit of the cheese moved to the center, but had a good crust on the edges. However, when I looked at the bottom it was burnt. I'm talking black/burnt. What went wrong here!?!? Being on the last rung was it too hot? Should I have seasoned the pan? I put a lot of time into this pizza. Anyone with advice please help/advise.

Thank you!

Dustin C.
posted over 3 years ago

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Dustin,

The Lloyd pans bake a little darker than steel. You might want to be in the center to upper center of your oven for the full bake; no stone.

An example of how sensitive these pans can be; I moved my rack down a rung for a pizza last night and the pie was cooked on the bottom and raw towards the top!

Home ovens aren't pizza ovens and every one is different. You have to find the setup that works best for you...and in most cases with these pans I think its upper center rack.

Lou T.
posted over 3 years ago


Thanks Lou, I was thinking of moving the rack up and not using the second stone. Trial and error!

Dustin C.
posted over 3 years ago


The Lloyd pans are nice and easy to use but do require some trial and error.

I would recommend 1/4tsp of CANOLA oil in the 10x8" pan. A light coat of crisco also works well (and helps keep your dough from springing back. This will give you a crisp crust without making the pie really greasy.

Lou T.
posted over 3 years ago


If you use the 1/4 tsp of canola oil, would you still use the 2 tblspn of butter on the pan and the 2 tblspn of olive oil coated on the dough?

Dustin C.
posted over 3 years ago


Everyone has their own interpretation of this pie. Personally, I'm finding so much fat is not to my palate for this pizza. I prefer this style of pizza to be crispy but not greasy. So it's up to you...I would try both and see which you like more!

Lou T.
posted over 3 years ago


Dustin,
My first experience with the Detroit Style was similar to yours with the Lloyd pan. The dough was charred practically everywhere. At first I thought maybe that was the style because I followed the recipe. Eventually it hit me that the dough kept frying in the oil&butter while I had the pizza out of the oven to put the toppings on it. The crust keeps right on frying/baking while it is out of the oven because of the oil temperature. I timed my topping time on round two and cut back on the lower rack back time by about 80%-90% of the topping time. The pizza was not charred at all and that is how I bake them now. People have suggested all kinds of ways to prevent charring, I am sure there are numerous methods.

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Matthew D.
posted over 3 years ago


So after I pre cook the dough the first time, quickly top my pizza, throw it back in and when I am to put it in the lower rack cut the time in half?!? I was going to move it up a rung. This sound like a good plan?

Dustin C.
posted over 3 years ago

Moving it up a rung is also a possibility, it just depends on your oven. My topping time was around 2+ minutes, I get a little obsessed and sometimes lose track of time when I am topping my pizza. How long is a normal time for topping this kind of pizza? I don't know the answer to that question. But if you go over that normal time, then what do you do? For instance, my topping time was about 2 minutes 30 seconds. I decreased the bottom rung bake time by around 2 minutes to compensate for the additional time the dough cooked in the pan while it was out of the oven. The recipe calls for cheese, but once you start placing pepperoni, sausage, etc you can easily add another minute or so into the topping time time without even realizing it, all the while the crust keeps cooking like it is still in the oven because the oil and butter.

- Matthew   over 3 years ago


Thanks, Matt. This is all great information. I will give it another shot this week and post my results!

Dustin C.
posted over 3 years ago


Hey Dustin,
I have been in the same boat as you have.DSP are my favorites to make..and here is my story with the DSP pizza....when I first started making them, I used the steel pans, followed Tony G directions, first one great sucess......I ordered the Loyd pans...first one I made, burned the bottom, these pans cooks hotter for some reason.....so I tweaked my DSP recipe, took several tries, but I got what works for me.....here is what I done....cut the malt in 1/2....lowered the temperature to 480-470.....and that did it for me.and sometimes I will set my pan on a pizza screen on the parbake portion, then l will finnish it out putting the pan directly on the stones
..this will give you some idea what to shoot for...but everyone stystem is different and you will have to learn what works for you....I love the Loyd's pan, no issues with sticking...the steel pans I had to chisel them dudes out...and the oil, I use just enough for a good coating......I skip the butter portion...does not need it......I also have separation after par baking my DSP, just have to be careful to go easy on the cheese on those parts....cause the cheese will go all way to the bottom of the crust...and I use 2 pizza stones in an electric oven...well that is my 2 cents worth....good luck with the DSP and keep us posted on your progress!

Mark S.
posted over 3 years ago


Hi Mark, thanks for your knowledgeable info!

Took another swing tonight with the Detroit Red Top and hit a grand slam!

I followed the recipe is as followed from the book. However, I changed my temp setting to 485 degrees F. Pre baked the crust for 6 minutes, pulled it out and loaded it up with two different cheeses, threw it back in for 6 minutes, then put it on the lower rack with NO stone for 3 minutes. Came out perfect!

Thanks to all that gave me tips!

Dustin C.
posted over 3 years ago


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