I’ve done a few Detroit style, but this is my first in a Lloyd pan!
A couple of notes:
* I used my 00 flour instead of bread flour, probably won’t do this in the future as I had issues with the hydration/kneading/gluten.. in the past I used bread flour and mixed in my food processor; this time I used the kitchen aid and it didn’t really come together until I doubled the batch. Still never got smooth, ah well
* dough was a bit salty for my taste, will adjust in the future
* I used Tillamook Monterrey jack cubed and Bella Rosano shredded pizza blend cheese with hand cut pepperoni, plus onions on top
* I may have been a bit nervous to undercook based on all of the notes around it in the article, I ended up a bit burnt baking at 550 for 11:30 on the bottom rack of my electric oven, will adjust in the future
* overall awesome: fantastic crumb, amazing chew on the dough, and super crunchy edges!!
Absolutely love this pie (my wife is less impressed due to the slight burning, she’s picky) and love the Lloyd pan, best purchase in a long while!
by XTanuki
2 Comments
That’s a damned fine looking pie you’ve crafted there. The slight burning can be a boon; think of it like the burnt cheese that everyone secretly loves when they eat lasagna.
Looks beautiful