I am looking for a crunchy bottom / motor city deep dish pizza. PLEASE HELP!

[babyjake]

I am looking for a crunch bottom on my deep dish pizza’s. Similar to Buddy’s in Detroit area. I am using aluminum pans. I put corn oil on the bottom of the pans and use sapphire flour with low gluten. We have a conveyor oven, where I run the deep dish half through. Then run it through again with all the toppings. They are coming out nice, and I like the way they taste, but still no crunchy bottom. Any suggestions?

 

[Aimless_Ryan]

First of all, deep dish and Detroit style are two very different styles. Would’ve been nice if you had said Detroit style the first time you asked this question.

 

[babyjake]

Thanks for the help Ryan!

 

[Aimless_Ryan]

No problem. I know essentially nothing about Detroit style, though. Sorry.

 

[George_Mills]

Hi Babyjake.

You say “I am using aluminum pans”.
Are they the bright natural aluminum? If so I would guess that’s your problem.
Most operators use a black steel pan.
George Mills