Quote:
Originally Posted by Pablo
Yeah that looks great.
Is it all about the pan to get the crust and chew? Just such a diff take I have to imagine that's a big part
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The pan is key. Its made specifically for Detroit style pizza.
Another key is letting the dough proof. I let it sit in the pan for about 5 hours yesterday.
Then I parbaked it at 450F for 10 minutes. Topped it then put back in for 5 minutes. The texture is crispy outside and chewy inside, similar to a focaccia.
For a traditional Detroit style though I'd go higher temp, like 550F for 5 minutes, pull it out, add the cheese and put back in for 5 minutes. High heat + the pan is how you get that burnt cheese edge. As the dough pulls away from the pan, the cheese makes contact with the pan and scorches.
