278
Detroit pizza (lemmy.world)
submitted 1 week ago by to c/cooking@lemmy.world
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Too much dough, pepperoni on the edges, under the cheese and on top and extra cheese. Just overall too much. It was a successful attempt. From grabbing the flour to out of the oven in 90 minutes.

Cost per person $2.20

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[–] 4 points 1 week ago (6 children)

What was your dough hydration? Hard to tell with the cheese covering but it looks like either too much dough or not enough water. If you reference Buddys or Michigan and Trumbull the height is a good bit lower.

Pepps are a beauty and I would absolutely eat this.

For those who don’t know Neapolitan and Detroit style doughs are significantly different, to the point where a lot of shops in the D don’t bother serving both styles.

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  • [–] [S] 4 points 1 week ago (5 children)

    I started with 360 grams of flour and 295 grams of water and kept adding flour as needed while kneading for 8 minutes. Depending on conditions this may, in some cases, get up to 480 grams of flour. But, on average that puts me at 71% hydration.

    Because I had a class with sheriff's office starting in just over 2 hours from start I was only able to do one quick (86°f) rise on the dough.

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  • [–] 2 points 1 week ago (2 children)

    What size pan? I probably use like 300 grams of flour for enough dough to go in a 9"*13" pan for Detroit style.

    I also hate to say it, but it's always better if you have the time to let the dough ferment overnight. I think there are some hacks like using some beer in place of water to get more fermented flavor, but I've never done that.

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  • [–] [S] 1 point 1 week ago

    This was a 9x9 pan. I use them in my pantry cabinet so that I can easily slide whole collections of things in and out without digging or trying to pull things over other things. I just grabbed an empty one and washed it.

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