Detroit-style pizza, 75% hydration, all-purpose flour

Detroit-style "supreme" pizza
Detroit-style pizza with green pepper, onion, homemade Italian sausage.

After my previous attempt at 60% hydration Detroit-style pizza, I did some grousing about the result on Facebook. Dmcavanagh and Norma saw my complaining and gave me some advice. First, that this style really does have to be made at a higher hydration, and, second, that all-purpose flour works best. You want a lower protein count for a softer crust that she says, “almost melts in your mouth.” Anyway, tonight? SUCCESS! Continue reading “Detroit-style pizza, 75% hydration, all-purpose flour”

Thinner-crust pan pizza

pan pizza
Topped with Vermont Smoke & Cure smoked pepperoni.

I made pan pizza last weekend but wasn’t happy with the thickness. I thought it was too spongey, too doughy, too much. What would happen if I halved the dough amount?

Well, even at 1/2- to 3/4-inch thick (as opposed to more than an inch), I’m still not that into it. Don’t get me wrong, the recipe I used makes a great-tasting pizza and is successful in its mission of re-creating Pizza Hut pan pizza. It’s just that I’m still unsure it’s a style I’m wild about. Continue reading “Thinner-crust pan pizza”

Experimenting with pan pizzas

pan pizza in cast iron pan
Topped with Vermont Smoke & Cure smoked pepperoni and candied jalapeños.

It’s no picnic trying to do Pizza Night with a baby in the house. The diaper changes, the rockin’-her-to-sleep sessions, the walks around the neighborhood—all those things tend to interrupt the two to three hours I like to set aside for pizza prep, baking, eating, and clean-up.

All that’s a long way of saying I was jazzed to try J. Kenji Lopez-Alt’s “Foolproof Pan Pizza” recipe on Slice. It’s basically about 20 minutes of active work—if that—and the rest is just letting the dough rise. Continue reading “Experimenting with pan pizzas”