Detroit style Sourdough pizza .

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chopsaw

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Dec 14, 2013
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Did this last minute a couple weeks ago . I have been messing around with making up a bunch of dough and letting it ride in the fridge , like this .
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That way I can bake bread in short notice . This one was the last of about 5 batches .
Had been in the fridge 7 days or so . Already had enough bread , so figured I'd make pizza .
Decided on Detroit style , because the hydration of this dough makes it hard to launch off a peel .
More like impossible .
Turned the dough out of the container and let it start to warm up .
Has that fermented smell to it .
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Put around 3 TBLS of oil in the pan . Put the dough in and start stretching .
Wants to spring back , just have to stay with it . It eventually stays edge to edge .
You can see the oil around the sides . That's what you want .
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Had to make due with what I had . Sandwich size Pepperoni cut in 1/4's .
First layer right on the dough .
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I normally grind my own cheese , and it should be Brick . Kept it simple and used store
bought Mozz . Heavy around the edges , so you get that fried cheese effect .
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Then completely cover and do another layer of pepperoni .
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Cover again with cheese . I had just enough cup and crisp pepperoni
to do 2 rows .
3 stripes of sauce , 2 rows pepperoni on top .
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Baked a375 . That crispy edge makes it . I should have put more
cheese around the edge .
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Let it cool some before cutting so the cheese sets up .
Needs a tangy cheese , or better quality Mozz . It wasn't bad for last minute .
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Great flavor in the dough . Light and crispy . Nice chew .
It was good the day of , but the next day reheated was great .
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Dang that looks good, gonna make me order pizza tonight
Thanks . Lol . I kind of want some now myself . Lol . Made bread yesterday , Have one to bake today for supper , but did a batch for the fridge too .
Great looking pie for sure.
Thanks Norm . My Son has been killing it with his pizza oven , but this dough doesn't work with that . So this style works great .
 
OMG the sandwich pepperoni on pizza GREAT IDEA! We LOVE that stuff. Stellar as usual. Can you throw that on a grill and make a flat bread of sorts?
 
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Nice looking pie Rich, I'd have enjoyed a slice or two.

This shot reminds me of a flag.

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Point for sure
Chris
 
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OMG the sandwich pepperoni on pizza GREAT IDEA! We LOVE that stuff. Stellar as usual. Can you throw that on a grill and make a flat bread of sorts?
I almost left it whole , maybe next time . It's so sticky , I don't think so . I tried regular pizza with it , and I'm on fail number 3 . Sticks something terrible , and the bottom doesn't want to brown .
I have used an old George Foreman grill to do flat bread with regular pizza dough . Works good . I think that has some yogurt in it .
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Nice looking pie Rich, I'd have enjoyed a slice or two.
Thanks Chris . 2 is about all I managed .
This shot reminds me of a flag.
Lol , sure does .
 
That's a delicious looking pie Rich! That golden brown cheese really makes it!

Ryan
 
If only we could get him to deliver! I’d get two!
Never say never . Been through there quite a few times . Only 4 hours and some change .
That's a delicious looking pie Rich! That golden brown cheese really makes it!
Thanks bud . That cheese on the edge makes it .
 
I would love a couple of pieces of that!! I bet that was great with that dough!! Cheese to the edge for fried cheese effect, YUMMM YUMMMM!!
 
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Sweet pie. I have some dried starter in the fridge I need to get busy with.
 
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I would love a couple of pieces of that!! I bet that was great with that dough!! Cheese to the edge for fried cheese effect, YUMMM YUMMMM!!
Thanks . Yup , the dough adds to it .
Sweet pie. I have some dried starter in the fridge I need to get busy with.
Thanks for the comment . Get that starter going . Mine took a couple weeks .
 
Great looking pie! We pretty much only make SD pies.

Try putting the crust on parchment - it never sticks. The bottoms tend not to get real dark, they sure will get tan and firm/crisp. I run them at 425 on a cast iron pizza pan.
 
Great looking pie!
Thanks !
Try putting the crust on parchment - it never sticks.
This is about 80% hydration . I was using non stick foil , and it stuck . I'll use the foil , and when the bottom sets I pull it out , but not with this .
I did have one that I saved , but it was a monkey and a football getting it off the peel .
You can see the dough is wanting to slump ,
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Damn near lost it all . Saved about 3/4's of it .

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It was good though .
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See , sandyut sandyut you just made the light bulb go on . I bet I'm letting it warm up to much before making the pizza .
I've tried parchment , I'll have to try again .
 
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