Like it . It will be my 2nd attempt at a Detroit style tonight.
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Yeah, with a Detroiter you really want to go heavy on the edge cheese - I lay my muenster slices with like a 1/2” draped up the sides of the pan and pack some shredded mozz onto the pan edge as well. Just getting it to the edge of the crust doesn’t ensure it will remain in contact with the pan to form the burnt cheese crust. Still looks like a delicious pizza, though!
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I know it isn’t home made, but it’s really quick, easy, and good. Midtown frozen crust. Sauce made of passata, a small splash of red wine vinegar, a good drizzle of olive oil, dried oregano, crushed red pepper flakes, black pepper, salt, and finely minced garlic. Heat to tone down the garlic or use it uncooked. Top the crust with sauce, layer on a few slices of provolone stagianato, grated mozzarella, and some pec Rom. Bake at 475F until bubbly. Works well with most any toppings or none.
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Detroit-Style Pepperoni Deluxe from Peter Reinhart’s “Perfect Pan Pizza” - white flour dough (bread flour, instant yeast, salt, water, olive oil) refrigerated for 18 hours. Then put into the pans with his “panning and dimpling” method over an hour, added first half of cheese to dough and second raise for four hours. Pizza is topped with crushed tomato sauce (flavored with oregano, basil,garlic and red wine vinegar), pepperoni slices, more cheddar cheese, pickled pepperoncini and a last layer of pepperoni slices. After baking, finished with a little bit of his secret sauce (pureed red bell pepper, pickled pepperoncini (and some of the brine), garlic, red wine vinegar and olive oil)
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That looks incredible. Did it taste as good as it looks?
Yes - one of the best pizzas we made so far from scratch
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Birthday pizza for Mr. Bionda tonight. 63% hydration, all levain dough fermented 24 hours at cool room temp. Topped with tomato sauce, mozzarella/fontina/provolone blend, pepperoni, banana peppers, green olives and caramelized onions. 6 minutes on a well-heated steel at 550 convection roast with the oven adjusted up 35 degrees (so close to 600, as hot as my oven will get). Turned out well, although the crust’s flavor was less complex than I expected. I usually do 3 days in the fridge, but didn’t prepare in advance for this one. Oh well - the birthday boy was happy, that’s all that matters!
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Real nice. What type of flour are you using. Looks great.
This one was half King Arthur Bread flour, half Hecker’s all purpose, plus a little added gluten. I typically use all bread flour for pizza dough but had a brain fart while mixing and dumped in a bunch of all purpose before I realized it, so I threw in a bit of gluten to make up for it. Chew was good. I want to experiment with 00 in the new year.
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Super. I love the flour experiment. Hydration, etc… Tomorrow I will be trying a focaccia Pugliese with a onion and tomato center. 250 grms 0 . 125 grms 00 . 125 grms semolina flour .
Using any potato in the dough? Can’t wait to see how it turns out!
You just convinced me to add it . Writing in my recipe now . I was back and forth on it .
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advanced pizza making techniques->gorgeous pie!
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it’s great that your expirementing with 00 but it’s a flour typically reserved for higher temps. Have you tried all kaap? I’d guess if you made a pie one week with kaap and another week with kabf, no one could tell the difference.
I don’t know if I posted this before, but in nyc, tomato sauce is not typical for this style of pie but given your cheese blend, not sure you’re going for a ny pie.
best,
I have used all KA all purpose before - I like it better than Hecker’s AP, but I still think KA bread flour is superior. I know 00 is usually reserved for higher heat bakes, but I’m curious to see how a blend of 00 and KABF (plus maybe a touch of diastatic malt) would perform in my oven. If it sucks I can always use the 00 to make pasta.
I’m not going for NY style - IMO you need to make an 18” pie for a true NY style and my steel/oven aren’t big enough for that. I’d say my crust is a hybrid Neapolitan/NY style, maybe. But I’m curious about your comment about tomato sauce not being typical for this style of pie in NYC because in my experience (living in NYC for 15 years and Westchester for another 10), tomato sauce is pretty standard on any type of pizza you might find here. Certainly white is also usually an option (and you’ll often see alternatives like pesto, etc.), but tomato tends to be the default, no?
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Ive used half 0 flour and half 00 for my focaccia
Baked at 400 degrees. 65 % hydration. Came out fantastic . I think my first one was KA bread flour with half 00 . Came out great .
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it’s not tomato sauce, it’s raw tomato from a can which cooks on the pie. I typically use scalfani ground, push it through a strainer, taste it, and then add salt and/or a little sugar, oregano and olive oil. Many nyc pizza shops use stanislaus 7/11, full red or alta cucina.
or maybe when you said tomato sauce you didn’t mean a cooked sauce but instead meant a tomato-based sauce?
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Got it - I tend to just say “tomato sauce” when I’m putting any tomato product on a pizza whether that’s straight canned tomatoes or something I’ve cooked beyond the cooking they undergo during the canning process. I occasionally use canned crushed tomatoes as you described (I like 6-in-1 for this purpose), but I find that it often leaves me with too much moisture for my style of crust as I am not doing a true NYC style. I also like garlic in my tomatoes as I feel it’s the best way to get garlic flavor in every bite (not a big fan of garlic as a topping). So most of the time I cook my tomato product down with garlic and a little olive oil/salt to season and remove water before using it on pizza.
Which tomato product I use depends on what I have on hand. Last night I used passata from home-grown Cherokee Purple tomatoes, which are not really a sauce tomato as they are much wetter than a Roma or San Marzano. They do make a delicious sauce once reduced, though! I probably had to reduce by half to get them to a good sauce consistency. With crushed canned tomatoes, much less reducing is required. If all I have is canned diced tomatoes, I whiz them in the FP to crush but I find they still need to be reduced as there’s always a lot of excess moisture.
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