@@palapizzaovens thanks much! I just discovered your channel. I love making pizzas at home. I will binge watch your videos over the next few days hehe.
The dough for Detroit style is nothing like that. Most places put a heavily floured dough ball through a sheeter. Then they use a docking tool on it again before it is placed in the pan. The dough for Detroit style isn't supposed to be bready at all!
Could you parbake these for four minutes and save the crust to top and finish the next day?
Having a hard time understanding why this channel is still so small. I really like the format, I must be missing something?
Probably because I have no clue what I'm doing when it comes to growing a channel 😄 But thank you, I appreciate it!
How long do you bake after the 4 minute par bake?
About 7 minutes, just make sure the heat adjustment is more toward the bottom burner than the top
Sorry but what's the total hydration of the dough please? How many grams of dough for a 10x14 pan please?
73% hydration, and about 610g total dough. This is on the thicker side; you can go down to 500g total dough weight for a little thinner
@@palapizzaovens thanks much! I just discovered your channel. I love making pizzas at home. I will binge watch your videos over the next few days hehe.
The dough for Detroit style is nothing like that. Most places put a heavily floured dough ball through a sheeter. Then they use a docking tool on it again before it is placed in the pan.
The dough for Detroit style isn't supposed to be bready at all!