So you know that dough that I was worried that it wasn't rising? Welp, it didn't. 
Still, I decided to use it anyway as a practice run and I am glad I did. I learned some things.
I oiled my 10x14 Lloyd's pan and plopped the dough in the middle. I stretched it out as best I could, then covered it with a towel. Every thirty minutes, I came back and stretched it out more. Pizza rewards patience it seems as after two hours it easily conformed to the edges of the pan. I guess you really do have to let the gluten relax.
Of course, it was by no means risen....take a look at this....
Yeah....this is not promising, but away we go!
I tried an interesting technique in which one sorta parbakes the crust so that the edges do not get overly burnt. (This was a problem on the last and only time I've done this style of pizza. So I put down a layer of pepperoni and then a light layer of cheese, being careful not to get much near the edges just yet.
(I did not use Wisconsin brick cheese, but an approximation I found online that is 40% Munster, 40% Monterey jack, and 20% mild white cheddar.)
I carefully put the pan in a 550 F oven that had been pre-heating for half an hour. I also finally got to use these. They help!
After seven minutes, I added the rest of my cheese, getting it all into the edges, more pepperoni, and the racing stripes made from homemade sauce.
Back into the oven it went for four more minutes and here we are after removing from the pan. Is this not the absolutely saddest pizza you have ever seen?
I didn't burn the frico, but it also is not as dark as I would have liked. There is an annoying amount of cheese separation, too, although that may also be the fat from the pepperoni getting over everything. And, of course, this isn't Detroit-style pizza; this is Detroit-style flatbread. Le sigh.
Bottom was decent.
Flat, flat, flat.....
Oddly enough, it wasn't bad. Almost leaning towards a tavern-style pizza crust. I've never actually had Wisconsin brick cheese, but the munster/jack/cheddar combo is slightly tangy. I like it. I also nailed the sauce. I actually spent the time to cook it down to where when you drag a spoon through it, it leaves a trail. It reminds me of Pizza Hut's thick sauce, but without the sugar.
Whatever I did, I guess I just I didn't activate the yeast! It wasn't dead as I took some yeast from the same Rapid Rise packet and bloomed it. (Part of my error was blindly following a YouTube video.)
The dough recipe is pretty simple:
100% King Arthur Bread Flour
75% Water
2% Salt
0.5% Yeast
This was a good practice run. Two other changes I will make will be to cut down on the oil in the pan. I didn't use much, but the small amount I did use gave the pizza a greasy feel on the bottom. I am also going to dispense with the top layer of pepperoni; it's too much and got the pizza too greasy.
Onward I go!
Still, I decided to use it anyway as a practice run and I am glad I did. I learned some things.
I oiled my 10x14 Lloyd's pan and plopped the dough in the middle. I stretched it out as best I could, then covered it with a towel. Every thirty minutes, I came back and stretched it out more. Pizza rewards patience it seems as after two hours it easily conformed to the edges of the pan. I guess you really do have to let the gluten relax.
Of course, it was by no means risen....take a look at this....
Yeah....this is not promising, but away we go!
I tried an interesting technique in which one sorta parbakes the crust so that the edges do not get overly burnt. (This was a problem on the last and only time I've done this style of pizza. So I put down a layer of pepperoni and then a light layer of cheese, being careful not to get much near the edges just yet.
(I did not use Wisconsin brick cheese, but an approximation I found online that is 40% Munster, 40% Monterey jack, and 20% mild white cheddar.)
I carefully put the pan in a 550 F oven that had been pre-heating for half an hour. I also finally got to use these. They help!
After seven minutes, I added the rest of my cheese, getting it all into the edges, more pepperoni, and the racing stripes made from homemade sauce.
Back into the oven it went for four more minutes and here we are after removing from the pan. Is this not the absolutely saddest pizza you have ever seen?
I didn't burn the frico, but it also is not as dark as I would have liked. There is an annoying amount of cheese separation, too, although that may also be the fat from the pepperoni getting over everything. And, of course, this isn't Detroit-style pizza; this is Detroit-style flatbread. Le sigh.
Bottom was decent.
Flat, flat, flat.....
Oddly enough, it wasn't bad. Almost leaning towards a tavern-style pizza crust. I've never actually had Wisconsin brick cheese, but the munster/jack/cheddar combo is slightly tangy. I like it. I also nailed the sauce. I actually spent the time to cook it down to where when you drag a spoon through it, it leaves a trail. It reminds me of Pizza Hut's thick sauce, but without the sugar.
Whatever I did, I guess I just I didn't activate the yeast! It wasn't dead as I took some yeast from the same Rapid Rise packet and bloomed it. (Part of my error was blindly following a YouTube video.)
The dough recipe is pretty simple:
100% King Arthur Bread Flour
75% Water
2% Salt
0.5% Yeast
This was a good practice run. Two other changes I will make will be to cut down on the oil in the pan. I didn't use much, but the small amount I did use gave the pizza a greasy feel on the bottom. I am also going to dispense with the top layer of pepperoni; it's too much and got the pizza too greasy.
Onward I go!
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