Last night's Detroit style pie, and a question about sauce

Last night, I made a Detroit style for the second time. I was very pleased with the results. It was still a little thicker than I wanted it to be, but that's easily fixed.

I used a Muenster che... (more)

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Raj Irukulla admin
posted almost 3 years ago

Detroit Style Pizzas and White Cheddar

I've been on a Detroit-style pizza kick lately and am wondering about the cheese used on the edges. The Pizza Bible calls for a white cheddar, which is an amazing choice. Given that I don't know to... (more)

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Raj Irukulla admin
posted over 2 years ago

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... (more)

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Raj Irukulla admin
posted about 2 years ago

Motor City Madhouse

Finally made the Detroit. I wanted to do it before the weather warms up. I bit the bullet and ordered the brick cheese from Widmar. It’s expensive and the taste is not worth the price, but this pi... (more)

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Maria .
posted 8 months ago

Detroit Style Pizza....separation on par baking.

Does anyone have issues with DSP separating when par baking? Mainly it is in the corners for me....most of the time my dough rises and there is no spacing, but parbaking...sometimes it does. Any sol... (more)

Mark S.
posted almost 2 years ago

Detroit Pizza Dough

I am just curious..I have read that it can be anywhere from 65 to75 percent...what hydration are you using for your DSP dough?.......I am wanting to experiment with different hydration rates...but wo... (more)

Mark S.
posted almost 3 years ago

Gumline

I have been making a lot of Detroit Style pies lately and some of my pizzas had a gumline. Not all of them. Any advice on how to avoid this and what causes it?

Mark S.
posted almost 3 years ago

What kind of cheese should I use for a Detroit-style pizza?

This weekend I'll be making Detroit-style pizza for the first time. I've looked at a handful of recipes online and it seems like Wisconsin brick cheese should be used for this style of pizza.

I'... (more)

Peter Lewis
posted about 3 years ago

Detroit Style Pizza from Lunch

Made some Detroit Style for lunch today. I was very pleased with the results. For the dough I used Tony's Artisan flour with olive oil, malt and sugar.

For the sauce, I used 6in1 with oregano,... (more)

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Raj Irukulla admin
posted over 2 years ago

Detroit Pan Ruined?

I have a small Detroit Style pan and I’m afraid it’s ruined. Will someone please view the attached image and let me know?

William Oberacker
posted about 2 months ago

Detroit Style pans getting scratched

I've had my Detroit steel pan for a few weeks now and have made about 3-4 pizzas with them. The pan is amazing and I've been very pleased with the pies that have come out of the pan.

I'm wonder... (more)

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Raj Irukulla admin
posted almost 3 years ago

Cake pan from Northern Pizza Equipment???

Looking to try my hand at my first detroit-style pizza, and after reading various forums I decided to order a detroit-style pan from Northern Pizza Equipment. Put in my order Monday and noticed the b... (more)

robert C.
posted almost 2 years ago

My first Detroit-style pizza

This is my first attempt at Detroit-style pizza. It was absolutely delicious. I followed the directions in "The Pizza Bible" religiously, right up until cook time. Then I cooked it in my Woodstone ov... (more)

Dean T.
posted almost 2 years ago

Detroit Style Pizza and Blackstone pizza oven

Is anybody here cooking DSP on their Blackstone? would love to hear how you are doing it....thanks

Mark S.
posted 8 months ago

My First Attempt at a Detroit Style Pizza

I made my first Detroit style pizza tonight. My friends said it was their favorite so far. I will definitely be making this one again!

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Paul S.
posted almost 2 years ago

Par-bake ahead of time.

I can't remember how long you can let a par-bake crust sit out before finishing it......I remember reading it somewhere...if someone can tell me I appreciate it....got company coming this week and wa... (more)

Mark S.
posted over 2 years ago

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... (more)

Penny C.
posted about 2 years ago

Making pizza for 40 people - help!

We've got our first catering gig! (sort of). My sister is letting my boyfriend and I cater her son's birthday party. There will be about 40 adults there. The only thing is that we haven't ever made m... (more)

Kim S.
posted 6 months ago

Parbaking and Later Use of Detroit Style Crust?

I've parbaked and kept Sicilian crusts for use later in the day the way Tony suggests and had good results. Does anyone know if this works as well for a DSP crust? Or does the difference in texture/d... (more)

Christopher S.
posted over 1 year ago

Detroit Pizza (pepperoni, sweet fennel sausage, mushroom, black olive)

This is the third time I’ve made a Detroit style pizza and I’m getting better and better at the style. I think this one turned out awesome! Sauce is made with Bianca DiNapoli (crushed) and Contadina ... (more)

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Paul S.
posted over 1 year ago

What is a good pan for Detroit Style Pizza

I just discovered this site and already ordered the book. I am looking forward to making many of the recipes listed. My favorite part of the Detroit Style Pizza is the crunchy crust. I am guessing... (more)

Karen G.
posted about 1 year ago

Trouble finding Detroit style pans

I've noticed that the Detroit style pans have been out of stock for weeks at DetroitStylePizza.com. When I went to check this morning, they've got some new pans that are coated.

Is there a plac... (more)

Charles C.
posted almost 3 years ago

Confessions of a Newbie Detroit-Style Pizza Maker

I had my first attempt at DSP tonight. My BF has been drooling for a couple weeks for it as we are Detroiters and love Loui's and Buddy's and Cloverleaf pizza! He bought me 'the bible' for my birthda... (more)

Terri G.
posted over 1 year ago

Detroit Style Pizza - Parbake or Not?

Is there anyone here that does not parbake their Detroit's... and how does it go?

Mark S.
posted over 1 year ago

Detroit Reborn

The Bible continues to inspire. Last night I baked a Red Top with the sprouted wheat dough using Central's sprouted wheat, Tony's flour, with a slightly increased hydration and using a starter inste... (more)

Adam Sachs
posted almost 3 years ago

Parbaking and Detroit Style Pizza?

I was wondering if we can parbake the Detroit style crust, allow it to cool, and wrap it in plastic for 3-5 hours before doing the final bake. I know we can do this with the Sicilian style, but wante... (more)

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Paul S.
posted almost 2 years ago

Lloyd Pans

Is any one here using Lloyd pans? Mainly concerning the DSP. If you are did you make any adjustments to temperature and ingredients? If so, tell me what is working for you. Thanks for all replies!

Mark S.
posted over 2 years ago

Detroit Style from This Weekend

This weekend I made another Detroit-style pie. This was my best yet. Here are some details:

- All Trumps (70% hydration)
- ADY, 18-hour poolish, 2 day cold rise
- 275 gram dough
- Tomatoes we... (more)

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Raj Irukulla admin
posted almost 2 years ago

Detroit Style and Cheese Sticking

Hey all,

I recently began using crisco in my Lloyd pans for detroit style pizza; a switch from the oil I used formerly. It's giving me a crispier crust and I love how it holds the dough in the pan... (more)

Lou T.
posted almost 2 years ago

Detroit textures

Detroit is a lot about cheese, right? I don't know what it is really like, but my PB version definitely is. It's about cheese and different textures . . .

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Maria .
posted about 2 months ago

First attempt at Detroit-style

Made Detroit style for the first time! Followed the recipe exactly as written in the book using a Lloyds coated steel pan. Edges came out nice and crispy and the bottom had nice browning. Reduced the... (more)

Robert R
posted almost 2 years ago

Cast iron pan

I was reading about Pequod's Pizza in Chicago the other day so I thought I would experiment with a cast iron pan. I didn't quite follow the recipe from The Pizza Bible though. For dough I used the ma... (more)

Chuck W.
posted over 2 years ago

Midwest Pizza Night

On Thursday I received the pans I ordered from Northern Pizza Equipment:
http://www.northernpizzaequipment.com/9x13-aluminzed-steel-pan-1352.html

As soon as I unboxed them I was a little skeptica... (more)

Christopher S.
posted over 1 year ago

Detroit Pizza dough rising for restaruant service

I have been making the Detroit Pizza weekly for about 6 months. I have got really good feedback from friends and family and I'll like to start selling it. My plan is start "pop up" style and I have... (more)

Jonathan O.
posted 5 months ago

Detroit Style Pizza in the house

I believe this is my best so far!.......King Arthur Bread flour...75%...used Tony G recipe....added some Baker's Special Dry Milk...did an 20 min autolyse....3 days rise in the frig....let it rise in... (more)

Mark S.
posted over 1 year ago

Best Detroit yet

This was my second attempt at a Detroit style. I followed the recipe in the PB with the following modifications:

1. Used oil but no butter to grease my Lloyds pan. I eliminated the butter due to t... (more)

Robert R
posted over 1 year ago