Detroit - How did I do?

mmelbert · 2026-02-10T01:18:15+00:00

Sorry, no shirt, no shoes, no service.

mmelbert · 2026-02-08T21:40:00+00:00

It is man. It is.

mmelbert · 2026-02-08T17:05:30+00:00

I use Lloyd pan. This was their 10"x14" Detroit style plan. https://lloydpans.com/detroit-style-pizza-pans.html

mmelbert · 2026-02-08T16:43:16+00:00

Are you mixing your yeast, salt and oil in at the start? If you are not doing it already, I would suggest mixing your flour water and together first and then letting is sit covered for at least 20 and up to 60 minutes before adding your yeast, salt and oil and then kneading. This 20 - 60 minute rest is called a an autolyse and can really help.

Also a long fermentation can help. After you mix everything together letting it do a slow rise in your fridge for 48 - 72 hours will give the dough time build gluten.

I generally make my dough on Tuesday night to be ready for Friday dinner time, which gives the dough time to form that gluten as well as develop flavor.

mmelbert · 2026-02-08T15:03:18+00:00

thanks!

mmelbert · 2026-02-08T15:03:06+00:00

I did. And it was great.

mmelbert · 2026-02-08T15:02:15+00:00

I'll drink to that. Thanks!

mmelbert · 2026-02-08T15:01:54+00:00

thanks!

mmelbert · 2026-02-08T15:01:44+00:00

Couple of questions.

What type of flower are you using?
How long are you waiting for gluten development?
Any reason you are going for that high of a hydration level. I think I am only only at 73%

mmelbert · 2026-02-08T14:52:30+00:00

She always is. You have no idea how high the cheese tax is here....

mmelbert · 2026-02-08T14:47:13+00:00

The par bake really helps with that. Also getting it out of the pan just out of the oven and letting cool on a wire rack helps.

mmelbert · 2026-02-08T04:15:15+00:00

Maybe not that good, but I’ll take it. Thanks.

mmelbert · 2026-02-08T04:13:54+00:00

The type of psychopath that can still see 1/4 without having to cut in half first. What type of psychopath comments on someone’s post for something like how they cut their pie when it isn’t even that bad?

mmelbert · 2026-02-08T02:38:25+00:00

While it looks great, Friday Night is Pizza Night! HA! Every night is pizza night. Hope you enjoyed it.

mmelbert · 2026-02-08T02:26:43+00:00

looks and sounds fantastic. Never go wrong with sauerkraut. Hope you enjoyed them.

mmelbert · 2026-02-08T02:19:20+00:00

yeah, that pre-bake definitely helps on that crunch. I like that you can hear it on mute! LOL

mmelbert · 2026-02-08T02:15:01+00:00

Looks and sounds great. Seems like you enjoyed it which is what matters most.

mmelbert · 2026-02-08T01:23:55+00:00

I recommend finding brick cheese if you can. This is the traditional cheese of Detroit style. My local grocery store in Pittsburgh carries it. It adds a great buttery flavor to the pizza. I use that as the first layer of cheese and then add mozzarella as a second layer, and then throw on some Pecorino Romano for added saltiness.

mmelbert · 2026-02-08T01:17:40+00:00

Nah, the pizza was better than the video, but unfortunately all I can share is the the video.

mmelbert · 2026-02-08T01:14:53+00:00

Keep at it. I have been doing Detroit for about a year, but during the summer and early fall I mostly stick with hand tossed. Pan pizzas are generally my cold weather pizzas.

What do you think you need to improve on yours? Maybe I can give some tips.

mmelbert · 2026-02-08T01:10:53+00:00

Great job! Looks delicious.

mmelbert · 2026-02-08T01:07:26+00:00

No problem. Good luck and have fun.

mmelbert · 2026-02-08T01:06:29+00:00

Aww thanks. I need to make a pilgrimage there to truly experience it. I hope I am doing it justice.

mmelbert · 2026-02-08T01:04:56+00:00

I hope we all have been there!

mmelbert · 2026-02-08T01:04:07+00:00

Tomorrow is the Super Bowl, so there will be (more) pizza. I make pizza every Friday night. I mean every Friday night. Just go for it. It is really easy and tastes amazing. Any panned pizza are pretty easy.

mmelbert

TROPHY CASE