As the title suggests
Pan size – 10×14×2.5" LloydPans pan
Context:
I've been trying to nail down the dough for the detroit style pizza. I believe I've come close to a final recipe, the frico edges are perfect the base is crunchy
Problem:
My parents who are from India have never had detroit style pizza and are used to the dense, ready made, processed pizza dough you get on shelves.
They find the thick crust hard to chew. They say the dough is soft but they need to chew alot.
What I've tried
I've tried experimenting with longer proofing times, Higher hydration and tinner crumb, to try to make it easier to chew for them.
Is there anything else I can do ?
I was thinking of adding more oil, but I don't know how much
I was also thinking if the flour plays a big deal in making it softer. Right now I'm using a generic all purpose flour.
Any advice would be great, there's also no Detroit pizza in my city. So I cannot compare the dough to anything else here.
by shhb10
2 Comments
Reduce hydration. I like my pizza to be melt in my mouth than having to chew at it. Drop it to 65%. And i would remove the wholemeal flour. Each flour is so different depending on the country so can’t comment on that. I just use the cheapest bread flour I can get, it achieves that melt in your mouth texture that you’re probably looking for.
Probably would also only go for an overnight fridge ferment too.
Your recipe doesn’t say how you’re mixing your dough. That will make a big difference in gluten development and crumb structure.
Do you autolyse at all?
I’ve found that a method of mixing in a stand mixer until the dough just comes together then stopping for 10-20 minutes to let the flour autolyse works really well. Then I turn the mixer back on for 10 minutes. That autolyse phase really helps with the texture of the crumb for me.
There’s more in this in [Kenji’s article on making Detroit pizza](https://www.seriouseats.com/detroit-style-pizza-recipe) as well as the [Adam Kuban article](https://www.adamkuban.com/2013/02/detroit-style-pizza-75-hydration-all-purpose-flour/) he references.