The big thing popping up around here is Detroit style pizza. They are rectangular pizzas with thickness similar to a pan pizza with a heaping of cheese on the edge that creates a rim of crunchy cheese. I am wondering if anybody has a dough recipe and process for making these that they could help me with. What adjustments should I make in my oven (mm ps200 conveyor) to get a satisfactory bake? Thanks for your help.

Interesting. Never heard of it.

http://www.michigan.org/blog/guest-blog ... yle-pizza/

I watched Shawn Randazzo make his dough at the Pizza Expo last year. I remember remarking how "wet" it was - like a step above being batter - and it had a long proof time.

In my mind, this is the closest match in the Recipe Bank: http://pmq.com/tt2/recipe/view/id_152/t ... ish-Pizza/ Hopefully Tom will stop in with a better suggestion.

Depending on how much impingement you have going in that, I'm guessing a 10+ minute bake at 450f. I think that's about where a place I worked at way back when that made a similar Sicilian Style pizza was dialed in. They put hot sauce on after baking though. I imagine that pouring cold sauce on top is really going to up your bake time.

Having misspent my youth in the Detriot area, I've eaten my fair share of Shield's, Buscemi's, Green Lanten, and yes, Little Caesar's...

Tho I've not made that style of pizza, I'd say it mimics in part, the way CiCi's does their garlic bread...

A looser/wetter dough fully proofed then sauced/baked...

CiCi's system is to pan the freshly made dough in a seasoned/buttered sq/rect deep dish...

Then in an hour or so, restretch/reform the dough in the pan, Saran wrap it & let proof another hour or so, then cross stack in the cooler...

The dough lasts a couple of days...

I think also a lower temp and longer bake time is important...

Is this recipe based on a 25# or 50# bag of flour??

You might want to check out http://www.pizzamaking.com. They have some great Detroit pizza recipes on their forum

Jets and Papa Romanos are this "Detroit Style". Dough not made with High Glutten Flour. "fried" pizza for sure.

Are they just using standard flour or possibly cake flour ?? curious would like to try it

I'm guessing that we're looking at a "Jets" style pizza here.
Formula:
Flour (12 to 12.8% protein content) 100%
Salt 2%
Sugar 3%
Shortening 3%
IDY 0.5%
Water 56%
Procedure:
Put water in mixing bowl followed by flour, then remainder of ingtedients. Mix at low speed for 2-minutes, then at medium speed for 8-minutes. Target finished dough temp. is 80F
Immediately scale and ball for your size pan. Wipe the top of the dough balls with salad oil and cross stack in the cooler for 2-hours, then cover or nest to prevent drying. Allow dough to remain in the cooler for 24 to 48-hours. Remove dough from cooler, keeping it covered. Allow to temper AT room temperature for 3-hours, prepare dark colored deep-dish pans by oiling generously. On the bench, shape the dough ball to fit the pan as close as possible, then transfer to the pan, by hand, fit the dough to the pan, cover and allow to rest for 1-hour, refit the dough to the pan again, cover and set aside for 30-minutes, refit the dough to the pan again if necessary. Cover or wrap and place into the cooler for storage until needed. This dough is designed to be used cold from the cooler, simply remove from cooler, dress and bake. This type of pizza takes a longer bake at a lower temperature than regular pizzas do. Depending upon the type of oven you have, you will need to experiment with baking time and temperature. You will want to have a good, solid bake. The slightly richer dough formulation combined with the lower protein flour and long fermentation time combine to give this type of crust a very light texture, and the oil in the pan gives it an almost fried characteristic. We have found that the dough, once panned, will keep for about 36 to 48-hours in the cooler.
Tom Lehmann/The Dough Doctor

Tom Im not that up on the flour protein content, could you tell me about what type of flour, I have seen different recipes for this using standard to cake flour?? The flour I use for my standard pizzas is bouncer premium high gluten flour. So if I wnted to just try this out first could I just buy what ever type of flour you suggest in the store & what type to buy??

Im sure Tom will let you know for sure, but if your buying bay state milling flour then I believe the Winona flour has this protein range.

Saying Jet's Pizza is Detroit pizza is like saying Domino's pizza is like Lombardi's pizza...lol...

Since Jets and Papa Romanos are 100% that style I am guessing you have never had Lombardi's...It is truly not very popular outside of Michigan though.

Just sayin' 314...Jets's/PR are not indicative of the Indy Detroit pizza shops, like Buscemi's/Shields/Green Lantern...(tho its been 20+ years...)

Jet's have pulled out of some markets here in FL and some have recently returned as well...

I'm not even a fan of most brick/coal/wood fired pizza joints...indies are my choice & I really prefer my own!

I know I'm going to get into trouble for doing this, but lets toss caution to the wind for a moment. Some of the bag names that would meet this protein specification are as follows:
Springup; Majestic; Rex Royal; Washburn's; Full Strength; Morbread; Mondako; Progressive Baker Qualitate.
Sorry if I left anyone out , I'm sure I did.
To use these bag names, just ask your flour supplier if he has a flour comparable to one of these, not better, comparable and you should be set to go.
Tom Lehmann/The Dough Doctor