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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[–] [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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