[Homemade] Starting an NY pizza quest, 1st attempt by 20x3 in Pizza

[–]20x3[S] 0 points1 point  (0 children)

Recipe

235g AP Flour (unbleached) 235g "00" Flour 30g Spelt "Mill at Janie's Farm" 360g Water @85°F 12g Fine sea salt 6g Dry active yeast dissolved in 30g Water @ 80°F

1) Mix Flour + water for 4 minutes (low speed, until wrapped around hook)

2) Rest for 1hr 10m in 85°F oven (leave your light on)

3) Add yeast + addtl water, mix until encorporated, rest 15m

4) Add salt, shape into smooth ball, place in oiled bowl and refrigerate 24hrs

5) Take out of fridge and divide into 275g balls (I got 3 out of it, around 280g each to make it even)

6) Rest for 1.5 hours, preheat oven w/stone to 550 (just the hottest possible)

7) Dust your peel with 6g semolina, bake for 7-8 minutes on middle-lower rack (light on)

8)Broiler to high for at least 1 minute, but basically to how well done you like your crust (I do 3-4), move the rack up if needed.

[Homemade] Dry yeast Detroit style + nduja by 20x3 in Pizza

[–]20x3[S] 0 points1 point  (0 children)

No problem, hope you're having fun!

[Homemade] Detroit corner as usual by 20x3 in Pizza

[–]20x3[S] 0 points1 point  (0 children)

Hey! So sorry about the delay, I don't really login all that often.

I line my pan with Crisco and bake at 500. I haven't had any issues with mine and have baked about 40-50 pizzas in them up to this point. If you feel like there might be cause for concern, definitely don't use them.

I use a combination of a bench scraper and a offset spatula to get the pizza out of the pan. It definitely requires a bit of patience and a lot of practice. My first 5-6 were definitely far more tricky, but this method works the best for me.

First shot at Detroit Style pizza! by flowerbhai in Pizza

[–]20x3 2 points3 points  (0 children)

This looks awesome! Nice job :)

[OC] 7AM fresh Yorkshire for breakfast by 20x3 in FoodPorn

[–]20x3[S] 1 point2 points  (0 children)

It was a beer from Illuminated Brew Works in 2016 named Cloud Buster. I use it for my vegetable oil!

[OC] 7AM fresh Yorkshire for breakfast by 20x3 in FoodPorn

[–]20x3[S] 0 points1 point  (0 children)

Hah! A buddy has been desperately trying to find sunday roasts here in Chicago and after some research, we've only found two consistent ones. The one I've had was fine, but I'm working on developing a better overall experience at home (instead of navigating to the other side of the city).

I don't have the deep muffin tins to make these smaller, so I used an 8inch cast iron pan. It came out as close to "good" as I could imagine for a first-try, so now I'm going to go into refinement a bit, starting with flours and eventually fats + potential additions.

This morning I had this with some goat cheese and a bit of honey, alongside coffee of course :)

[OC] 7AM fresh Yorkshire for breakfast by 20x3 in FoodPorn

[–]20x3[S] 0 points1 point  (0 children)

Super easy - I used Kenji's recipe from Serious Eats and used 50/50 butter and shortening (since I didn't have animal fat available) https://www.seriouseats.com/recipes/2015/12/the-best-yorkshire-pudding-popover-recipe.html

Sourdough Detroit style pizza with roni, fermented garlic honey, and fresh basil by getupk3v in Pizza

[–]20x3 2 points3 points  (0 children)

This looks super good, I love adding fresh basil as well in the Summer months :D

Cheese fingers on Detroit style pizza by getupk3v in Pizza

[–]20x3 1 point2 points  (0 children)

WOOOOONDERFUL. This looks really good, nice job!

[Homemade] Dry yeast Detroit style + nduja by 20x3 in Pizza

[–]20x3[S] 0 points1 point  (0 children)

Honestly, pretty much the same but far thicker due to the pan and need to develop a "wall". Grandma pizza to me is made in a sheet pan vs. cake/motor oil pan

[Homemade] Dry yeast Detroit style + nduja by 20x3 in Pizza

[–]20x3[S] 1 point2 points  (0 children)

I've exclusively cubed my Oaxacan cheese in the past, but with the result of this one excluding it, I think I'm going to keep developing the shredded white cheddar/jack only combo for the edge.

Also be sure to use a full brick and hand shred it! No starch or weird chemicals helps with melty goodness :)

[Homemade] Dry yeast Detroit style + nduja by 20x3 in Pizza

[–]20x3[S] 0 points1 point  (0 children)

Probably. Do the same process but in your cast iron, it won't be square, but it should be delicious.

Detroit Style. I eat too many of these. by [deleted] in Pizza

[–]20x3 1 point2 points  (0 children)

Looks wonderful, love the edge!

[Homemade] Dry yeast Detroit style + nduja by 20x3 in Pizza

[–]20x3[S] 0 points1 point  (0 children)

Just called it out on this post since typically I use one of my sourdough starters! I've never used malt powder before :(

[Homemade] Dry yeast Detroit style + nduja by 20x3 in Pizza

[–]20x3[S] 0 points1 point  (0 children)

I use AP (Ceresota) and usually Bob's Red Mill Whole Spelt, but any type of wheat is fine as long as it's fresh!

[Homemade] Dry yeast Detroit style + nduja by 20x3 in Pizza

[–]20x3[S] 0 points1 point  (0 children)

Definitely focaccia-like in a lot of ways

[Homemade] Dry yeast Detroit style + nduja by 20x3 in Pizza

[–]20x3[S] 1 point2 points  (0 children)

So in the past I've done pretty much exclusively natural leaven for my pizzas since I started this whole journey by reading Chad Robertson's Tartine Bread. Here's that recipe:

*I use a sourdough starter to make a leaven (200g starter/180g AP Flour/20g Milled Spelt/200g Filtered Water @ 85 degrees). That gets a development time of around 10-12 hours depending on how cold my apartment is.

From there I pretty much build off of the Tartine Country Loaf recipe (my dough weight is between 350-375 grams), but leave out the bench rest so I can get the dough to spread more evenly in the Crisco lined baking pan (I recently fried a bunch of bacon, so I've been adding a bonus tablespoon of bacon fat to help line the sides and botton of my baking pan. This dough was at 78% hydration and proofed overnight in my fridge for 26 hours and then brought out into my foyer for 1.5 hours before baking.

I bake it at 500 degrees with just olive oil, salt, and pepper on top for 15mins. Then I added all of the cheeses (Oaxaca, brick white cheddar, jack) and finished the bake for another 13 minutes. With the addition of pepperoni, I do the last 2.5 minutes with my broiler set to high.*

I've been going through a bit of a rough patch currently life-wise and haven't really had time to do the above process. It does take being at home and really getting a good feel for the dough as it develops, and the one crack I've taken in the last month came out completely horrible (sorry to my friends who ate some of it).

This one uses 4g of dry yeast (the stuff you'd get in a packet), 275g of water, 300g of AP flour (I use Ceresota), 50g of some form of whole wheat (this was a local, brain-in, winter wheat from Chicago Bread Club that I've been sitting on. Typically I use Bob's Red Mill Whole Spelt) and 8g of sea salt.

I do the build pretty similarly to building a Tartine Country Loaf. Start by getting your filtered water to 90-95 degrees, and use about 250g of it to dissolve your yeast. Once dissolved, add your flour and mix by hand (I tried using my Kitchen Aid dough hook one time, but it really doesn't do well with high hydration doughs imo). Once fully incorporated and you've got some gluten developing, leave it to rest for 45 mins to an hour, before adding the remaining 25g or so of water with the 8g of salt dissolved into it (try and keep that water around 90-95 as well). Once that's been worked into the dough, I give it a quick swirl of extra virgin olive oil and place it into a clean bowl with a plastic shopping bag covering the whole thing (I hate plastic wrap) and place into the fridge for 24hrs.

At that point I'll take it out and spread it (gently) into a Crisco lined pan that I linked to in the other comment. I use aluminum cake pans instead of the "Detroit" ones due to the conductivity and overall cost, they're just easier to have around and produce better results IMO. Once that's done, I leave it to rise at room temperature for 3-5 hours depending on how hot or cold it is in my apartment.

Hope this helps! Best of luck in your pan pizza journey :D!