LloydPans Detroit Pizza Pans provide an easy release from the pan after baking, are metal utensil safe and are easy to clean. Mini Peel in Stainless Steel with plastic handle, for removing Detroit Style Pizza Pans and other pans from the oven.

The recipe below is inspired by the Detroit canon: the dough is high hydration, like a focaccia, and it’s cheesier and greasier ( hey pepperoni! These commercial quality pans are the same that are used in Detroit Style pizza restaurants and match size specifications of the original blue steel pans.I wanted slightly more dough, so I increased the dough by 1/8th and I find that my dough doesn’t shrink in the oven if I only grease the bottom and not the sides of the pan. The pizza emerged with a blackened, lacy, crispy cheese crust all the way around the edges, and a new pizza style was born. Beyond an extensive line of standard products, we offer surprisingly quick customization– which is why many of the giants turn to LloydPans® for new product launch needs and cost savings measures. I tried that method with my Detroit-style pizza, but the problem was slicing the brick cheese—it's very soft, which makes slicing an almost impossible endeavor. To Make the Dough in a Stand Mixer: Combine flour, yeast, and salt in the bowl of a stand mixer fitted with a dough hook attachment.

The real difference comes down to the amount of dough in the pan, and I have been meaning to revisit this recipe one last time to align with my latest recipe. To make mine, I started by sautéing fresh garlic, a little pinch of pepper flakes, and a good amount of dried oregano in extra-virgin olive oil before adding tomatoes. Remove dough hook, form dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball. That's how you guarantee that your pepperoni will cup up into those crispy little grease chalices that Adam Kuban is so fond of. Spread it as much as you can without tearing, then cover tightly in plastic and set aside for 30 minutes to allow dough to relax. I'm generally a "fresh garlic all the way" type of guy, but I couldn't shake the feeling that granulated garlic powder might be that missing element. From there, transfer the pizza to a cutting board, and do your best not to immediately plant your face in it.

In baker-speak, this is known as "hydration level": A "60% hydration dough" is a dough that uses 60 grams of water for every 100 grams of flour. LloydPans was founded on the simple premise of manufacturing exceptional pizza pans that are made in the USA.To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Pizza screens are most commonly used for thin crust pizza as they produce an evenly baked crisp base due to the amount of hot air transfer between the crust and the oven chamber.it was stretched perfectly to all the edges but when I did the 8 min par bake it shrunk down significantly. If you've ever been to Pequod's or Burt's Place in Chicago, or, better yet, had a pizza from Windy City Pie in Seattle (incidentally, the best Chicago-style pan pizza I've ever had anywhere, including in Chicago), then you're familiar with the concept of a crispy, blackened cheese crust—the shelf of crisp, lacy cheese that surrounds the edge of the pizza. Then there are the "artisanal" square pizzas, with their aged doughs, organic toppings, unprocessed cheeses, and "frico" crust. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast. Turn the ball of dough into the pan, grease both sides of it, and lightly flatten the dough out to the edges.