The dough of Detroit-style pizza should be high hydration (typically this means over 65%), and the baked dough should be light and airy, similar, as noted, to focaccia. Dimpling is the method used to spread the dough to the edges of the pan using your fingers to stretch the dough. Lightly pressing on the dough as you move your fingertips along it will create a “dimpled” effect as well as gently eliminate air bubbles from the dough. Can you make Detroit pizza in a glass pan? Place it in your prepared pan: a buttered Detroit-style pizza pan with 1 teaspoon of oil in the center:

These pans are available both seasoned and unseasoned. pan information and maintenance instructions are included. LloydPans, manufacturing pizza pans, bakeware and cookware since 1986 - building Pizza Pans, Bakeware and Cookware in the USA. White's Foodservice Equipment distribute to the UK market.

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Balmaseda, Liz (September 21, 2020). "Death By Pizza: Delray's new pizza obsession sells out within minutes". The Palm Beach Post . Retrieved July 8, 2023. Press into pan and Rise Again: Lay the dough in well oiled pan pan and stretch it into a rectangle the best you can. Cover and rest for 15 minutes, to allow the gluten to relax. Gently spread the dough all the way to the edges of the pan, pressing it into the corners, in a flat even layer. Cover and rise again for 2 hours, or until the dough has risen about ⅓ way up the pan. a b Day, Jennifer (August 23, 2018). "Detroit-Style Pizza, a Motor City Classic, Revs Up Chicago Dining Scene". Chicago Tribune. Archived from the original on August 29, 2018 . Retrieved July 8, 2023. Add dough and dimpling stretch into the pan. Let the dough rest for 15 minutes and stretch once again until the dough reaches the edges of the pan.

LloydPans Detroit Pans are a smart choice for commercial production. Exceptional Detroit Style results - easy to use and easy to maintain. After 30 minutes have passed, reach into the vessel and pull the dough up and into the center. Turn the vessel quarter turns and continue this pulling 8 to 10 times. Let the dough rest for another 30 minutes; then repeat the stretching and folding. After these two sets of stretches and folds, you should see a difference in the texture of the dough: it will be smoother, stronger, and more elastic.In 2019, Esquire called the style "one of the hottest food trends across America", [13] [18] and both the Detroit Free Press [13] and Eater said Detroit-style pizza was "having its moment". [2] Eater wrote that pizzerias offering the style were spreading across the US, but that the new pizzas were different: [2] Pizza Sauce or Marinara Sauce – Choose your favorite brand or make your own. Here’s my recipe for homemade sauce.

The recipe below is inspired by the Detroit canon: the dough is high hydration, like a focaccia, and it’s cheesier and greasier ( hey pepperoni!) than the pizzas I’ve grown to love over the years. That said, compared to many Detroit pizza recipes out there, some of which call for 24 ounces of cheese and 12 ounces of pepperoni, this one is not quite so excessive.

Myers, Dan (April 29, 2019). "The Best Pizza in Every State". The Daily Meal . Retrieved July 8, 2023. I used cubed aged provolone that I found at my local Italian market, but if you can’t find, no worries, just replace it with more mozzarella. Preheat Oven: Preheat to 450 degrees F. I recommend baking the pizza on a pizza stone, or if you don’t have a pizza stone, use a baking sheet, and allow it to preheat in the oven. Cover the pan, and allow the dough to rest and relax for 15 to 20 minutes before stretching it again. Repeat the rest one more time, if necessary, until the dough fills the bottom of the pan.