Detroit-style pizza – Adam Kuban

February 18, 2013

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”

February 16, 2013

Detroit-style pizza, 60% hydration

I made this pizza tonight largely as an excuse to keep seasoning my Detroit-style pans. Also, I wanted to try a more faithful rendition of the genre.

This is a 60% hydration dough. The pans’ instructions say to use a relatively dry dough for the first couple of pizzas, as anything above 65% will have a tendency to stick. Continue reading “Detroit-style pizza, 60% hydration”

February 8, 2013

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”