Pizza Today _ January 23 - 22
like. If you know a little bit of the
history behind Detroit style pizza
you know the style got it start around
the mid 1940s but was adapted from
home. Most pizza doughs at this
point would not have contained a
fat as it was expensive, and pizza was
meant to be a cheaper item, but the
key would be the pan and the build of
the pizza itself.
Today's pizzerias have more complex
systems, but back in the day a
lot of pizzerias operated like bakeries.
Dough was made in the morning,
proofed for a number of hours and
then baked off same day. Lack of
refrigeration would have dictated this.
As creative as pizzerias have become
in terms of streamlining their operations
to account for a wide array of
items and circumstances the original
Detroit style pizzerias are still baking
from raw a mere few hours after the
dough was made.
While your dough is resting, gather
all of your pans and grease the inside
with a small amount of fat. I have
seen both Crisco and liquid butters
like Phase and Whirl used but you'll
only need about an ounce or two. The
great thing about Crisco is that it's
stickier to the touch and helps the
dough stick to where it is pressed and
flattened. The liquid butters are great
but if you are too heavy handed the
dough slides more which could mean
rounded corners if the dough is not
proofed correctly.
After the dough has risen for an
hour, divide the dough into 18 ounces
or 510 grams dough balls. You should
have a little left over. Once the dough
has been divided, flatten each piece
into its respective greased 10-x14inch
pan. Press using flat fingers as far
into the corners as you can without
thinning out the middle too much or
creating any holes. Try not to use your
fingertips especially if you have long
fingernails. Once you have pressed the
dough out completely either spread a
little bit of fat on top of the dough to
prevent a crust from forming or use
a pan lid to cover it. Leave the pans
out at room temperature for another
two to three hours. You will want to
place these in a warm area, but I do
not recommend placing them on top
of the stove if the pilot lights are on as
the dough will begin to cook and you
will not get the adequate rise when
you go to cook them completely.
You'll need about 10-12 ounces of
grated Brick cheese for each pizza.
If using pepperoni, now is the time
to decide over or under the cheese.
Buddy's and a few others always place
the pepperoni under the cheese, but
there is an allure to a nice crisp cup
http://www.burnettdairyfoodservice.com
http://www.burnettdairyfoodservice.com
Pizza Today _ January 23
Table of Contents for the Digital Edition of Pizza Today _ January 23
Pizza Today _ January 23 - CT1
Pizza Today _ January 23 - CT2
Pizza Today _ January 23 - Cover1
Pizza Today _ January 23 - Cover2
Pizza Today _ January 23 - 3
Pizza Today _ January 23 - 4
Pizza Today _ January 23 - 5
Pizza Today _ January 23 - 6
Pizza Today _ January 23 - 7
Pizza Today _ January 23 - 8
Pizza Today _ January 23 - 9
Pizza Today _ January 23 - 10
Pizza Today _ January 23 - 11
Pizza Today _ January 23 - 12
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Pizza Today _ January 23 - 15
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Pizza Today _ January 23 - 18
Pizza Today _ January 23 - 19
Pizza Today _ January 23 - 20
Pizza Today _ January 23 - 21
Pizza Today _ January 23 - 22
Pizza Today _ January 23 - 23
Pizza Today _ January 23 - 24
Pizza Today _ January 23 - 25
Pizza Today _ January 23 - 26
Pizza Today _ January 23 - 27
Pizza Today _ January 23 - 28
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Pizza Today _ January 23 - 40
Pizza Today _ January 23 - 41
Pizza Today _ January 23 - 42
Pizza Today _ January 23 - 43
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Pizza Today _ January 23 - 45
Pizza Today _ January 23 - 46
Pizza Today _ January 23 - 47
Pizza Today _ January 23 - 48
Pizza Today _ January 23 - 49
Pizza Today _ January 23 - 50
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Pizza Today _ January 23 - 56
Pizza Today _ January 23 - 57
Pizza Today _ January 23 - 58
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Pizza Today _ January 23 - 60
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Pizza Today _ January 23 - Cover3
Pizza Today _ January 23 - Cover4
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