I'm a big fan of the Detroit style pizzas and always loved the crust/cheese combo. To me, if it's done right, it's the perfect bite.
Lately I've been on a journey to master (or at least improve) my pizza skills. I've been practicing with a pizza stone and using sourdough as the base crust and I think it's on point. Still need a little work on the crust shaping, but it's pretty decent.
Decided it was time to invest in a deep dish pan and thought, let's do Detroit style and get the best of both worlds!
I used my go to sourdough crust, and used the same amount I use for a standard crust (about 1/2 500g recipe). Bought what I read to be a decent quality 8 x10 pan (Lloyd's).
I cooked it @ 450* for 16 min, then, turned on the broiler and went about another 3-4min. The cheese, was just slightly over that perfect crunchy/chewy, and the crust had a fairly firm crust bottom like sourdough bread gets.
For a first attempt ever at a deep dish, it was pretty darn good... A couple things I learned is that I need to play with the cook temp/time, I'm thinking 425* for 18min next time to give the dough longer to rise and bake slower, and then if needed, the broiler for 1-2 min. I may need to try a different type of dough too, but the sourdough crust is so good
I also have plans of this going on the smoker eventually, but need to work on the technique a little more first!
Lately I've been on a journey to master (or at least improve) my pizza skills. I've been practicing with a pizza stone and using sourdough as the base crust and I think it's on point. Still need a little work on the crust shaping, but it's pretty decent.
Decided it was time to invest in a deep dish pan and thought, let's do Detroit style and get the best of both worlds!
I used my go to sourdough crust, and used the same amount I use for a standard crust (about 1/2 500g recipe). Bought what I read to be a decent quality 8 x10 pan (Lloyd's).
I cooked it @ 450* for 16 min, then, turned on the broiler and went about another 3-4min. The cheese, was just slightly over that perfect crunchy/chewy, and the crust had a fairly firm crust bottom like sourdough bread gets.
For a first attempt ever at a deep dish, it was pretty darn good... A couple things I learned is that I need to play with the cook temp/time, I'm thinking 425* for 18min next time to give the dough longer to rise and bake slower, and then if needed, the broiler for 1-2 min. I may need to try a different type of dough too, but the sourdough crust is so good
I also have plans of this going on the smoker eventually, but need to work on the technique a little more first!
