%% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% <h1><span class="material-symbols-outlined">sports_martial_arts</span>Bucky Riggins.</h1> Created: Fri, Jul 18th 2025 From: ### This Doughjo will not follow my usual format. Usually, I would make a fully separate entry for each batch, but because I am only making enough for one pizza at a time, I will be putting all the test’s data here. ## My first and last Detroit dough recipes. In order, these two recipes were both used on the Detroit pizza videos on my channel. Below that you’ll find the relevant stats. After that will be the aggregate of the Detroit dough recipes from various sources and finally, the first recipe that I used for 3rd Detroit pizza video. <iframe width="560" height="315" src="https://www.youtube.com/embed/7HkxgKBAihg?si=FNpE2nsh6Q93v1gn" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen></iframe> This video I used the following recipe: .12g Tsp Active dry yeast 47g Cold tap water 47g High Gluten flour 453g High gluten flour 210g water (iced water was called for in this recipe) 2.2g Active dry yeast 70g warm water (80-90 degrees F) 20g Diastatic Malt 15g Sugar 10g/ Olive oil 10g salt This makes 884g worth of dough, but in the video I suggested using only 650g of it. <iframe width="560" height="315" src="https://www.youtube.com/embed/fSF6asfHkJM?si=0u-DDwFKT-F33nNM" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen></iframe> This video uses the following recipe, HOWEVER! This recipe is actually just my so called all purpose, or "artisan" recipe, which I pointed to as a possible use case, as this video was about the different tips rather than making the dough it self. In retrospect I should have been a bit clearer. The formula below is probably enough to make 1938g of dough which is enough to make 3 pizzas!!! 300g starter 3.75g Instant Dry yeast 560g water 950g all purpose flour 30g gluten 22g diastatic malt 20g salt 35g sugar 17g oil ### So some stats from different pizza makers: Peter Reinhart recommends 454g of dough be used for his Detroit and his hydration clocks in at a whopping 80%. - He also says to dimple the pizza 5 times in 20 minute intervals, which might be harder to do in the setup I plan to use. - He also calls for a total bench rest of 5 hours. - 500 degree oven. - 8 minutes on each side (rotate) Tony Gemigani It's from this book that I got the recipe for my first Detroit pizza video and the - hydration is 61%. - He recommends a 625g doughball - a total of 2.5 to 3 hours room ferment, and to bake it at 500 Nathan Myhrvold - hydration clocks in at 70% - total yield from his recipe is 1kg but says to use half - says to perform a 4 edge fold after mixing and a 15 minute rest - then a 3.5 hours room ferment. - 525 is the temp. ### The plan then... I am going to use Nathan's for the first test. I am going to omit the semolina flour though. So I will be going for a basic ass bitch dough, with no starter at 70 percent hydration. [[Detroit Frico Recipe.md|Here's the recipe.]] ## First attempt. So, I mixed two different batches because I somehow thought that a total of 500g would be enough for this massive Detroit pan. Well that and the fact that I allowed the internet to tell me that my last Detroit pizza was “way too thick”. Fuck the internet! At least now we get to see what the difference in mixing method might yield. Well, it turns out that not using the usual things that I use for making pizza dough, I.e all purpose plus wheat gluten, diastatic malt, and some kind of pre ferment results in an extremely mediocre pizza. Actually, it results in a a down right shitty pizza. Now, this could, although very doubtfully, be due to the usage of the two loaf tins, but there was simply too much wrong with it for it to be that. The texture of the crumb was like a fine sponge, there weren’t any larger bubbles on either side of the pizza. There was a pronounced loft on the side that had been made using a mechanical mixer, but other than that the crust itself was bland, spongey and for lack of a better word, dense. The next attempt will use my resident starter, and instead of using some loaf tins inside a dedicated Detroit pan, I bought some smaller, thinner pans. The thinking being that I can achieve exactly what I want without sacrificing uniformity, not to mention that the whole point was to try and achieve more of that frico goodness without necessarily buying a stupid zig zag brownie pan. Plus, for those of you out there that don’t already have a dedicated Detroit pan, these are cheaper AND! If they turn out good, would mean you wouldn’t have to make a whole ass 14 by 10 monster every time you make Detroit, meaning more Detroit style overall. You just have to suspend your sense of authenticity. ## Second attempt. For the second attempt I really don’t want to fuck around with hand mixing, so I will have to make a bigger batch than I need for the pan I am going to use. The other half will have to be used for another one in the other pan just for reference, but will spend the night fermenting in the fridge for even more of that juicy LAB baby. Wed, Jul 23rd @ 21:55 : Started the mix. 22:03 : Adding the oil 22:09 : Resting for 15 minutes 22:23 : Portioned into two and leaving one out to cook tonight and the other will sit in the fridge overnight. 22:34 : Resting the small one for 30 minutes before dimpling another time. The other one is in the fridge. 23:09 : Gave it another wee dimpling and resting it for about 3 hours. Thu, Jul 24th @ 02:25 : So it looks like I left it out for 4 hours and 15 minutes. I’m about to put it in the oven now. 02:43 : in she goes 02:48 : Rotated 180 02:52 : Pulling her out for cheese 02:55 : Back in for the cheese to gratinate 03:02 : Took her out to add a bit of fresh grated parm 03:07 : Takin her out to cool 03:12 : Taking out of the pan #### Notes on second attempt. Although this one had much more flavor, the extra gluten did more or less nothing differently than the one before it in terms of crumb texture. I am going to blame that on the heat in the oven and the conductivity of the pan. (I used the skinny pan for this one) It could be something to do with the hydration, but that test will have to wait for the next batch. I have one more from this batch to bake so I can test the heat out tonight. I am leaning towards that because the batch before this had plenty hydration and it came out even more dense. ## Third attempt. Thu, Jul 24th @ 17:50 : Getting it out of the fridge to rest before I shape it. 19:47 : Shaping it 20:55 : Another dimpling 00:01: In she goes, top shelf 00:05 : Out for cheese 00:13 : Out to cool This one came out *almost* perfectly. Still just a wee bit dense, but I think that is more to do with the amount of dough. I am going to make one more batch tonight for thumbnails and some B roll and will experiment with about 100g less overall. I will also do two and just fucking blast the skinny pan on 500. E ## Final attempt & thumbnail batch. Ended up putting 237 in the wider pan and 173 in the narrow pan. It mixed for an exceedingly long time and the final dough temp was 80. Wed, Jul 30th @ 22:05 : Finished mixing the do:ugh and rested for 15 minutes at room before I split it between the two pans. 22:35 : Gave them a good dimpling and covered back up. They are very springy. (Could this be the extended mix and slightly higher FDT?) 23:07 : Giving them another cheeky dimpling. dimpling 23:13 : Much like the last one. I tried to weight down the edges with a piece of cheese. I don't know how effective this is. But new to this particular attempt, I actually pushed the edges further up the sides of the two tins. ]].webp) ]].webp) ]].webp) Thu, Jul 1st @ 03:14: In the ol oven they both go. 03:19 : Out for cheese 03:23 :back in 03:29 : Out to cool Rating : meh. Both of them were flat and lifeless. I think I will actually try one more batch. This time i’m sticking with the wider pan, and 250g of dough. I will raise the yeast levels by .5 grams and try and use a new method to make the dough stay adhered to the pan, by only greasing the very bottom it. I Also think the increased yeast will call for less bench ferment. ## Fifth and final, final attempt. Thu, Jul 31st @ 18:45 : Started the mix, I also added .26g of meat tenderizer to this one. 18:51 : Adding the oil and salt 18:56 : Resting for 15 minutes FDT is 79 19:35 : Shaped into two “balls” of 275 ea. one in the 4” wide pan and the other into a doughball container for an overnight ferment. 20:25 : Shaping. 20:57 : Another light shapin 22:58 : In she goes after a very quick heating over the burner. 23:03 : Out for cheese 23:08 : back out for more 23:12: back in 23:15 : back out for a cool down in the pan. ### This one came out really nice. I am usually guilty of trying too many different modification from batch to batch, thereby making it difficult to narrow down what helped what hindered, but this time I think *everything* helped. The increased hydration, the added meat tenderizer and increase in yeast really seemed to be what was needed to match the material and temperature of the pan. The pizza had a lovely *slightly* open crumb, nice volume and delicate crispy, crunchy crust. Not related to the actual dough directly, the application of the cheese in slices rather than grated really helped achieve an amazing frico edge. ## Fat Daddio. I decided to try another pan, and another couple of methods out. This all started when I was simply walking through the supermarket and happened to look at the cheap pans they had there. I saw a Bundt pan and my imagination sparked! First I tried one in a pan I already had. It came out... edible? Then of course I trotted off to old amazon looking for a fully aluminum pan and saw the monster that is the Fat Daddio. I tried the recipe you will find over at [[Detroit Frico Recipe.md]] but I think I went wrong in two areas. One is I think I am taking it out of the oven to cheese way too early and the other is that I think that I might be going the wrong way with the hydration. So I am having one last attempt before I move on from this project and knocking the hydration back to 65 and cutting the sugar entirely. Sugar is a humectant (keeps the water inside the dough). This and the raised hydration, plus the short prebake I think is causing the bottom to be soggy. ### Results of the sugars: I didn't really see any benefit from both the --- #### Bulk Stats: | Method | 1st | 2nd | | | --------------- | ----- | ----- | --- | | Sponge (room) | NA | NA | | | Sponge (Fridge) | NA | NA | | | Mix Method | Both | Mixer | | | Ice Jacket | No | No | | | Fat Added @ | 8 | | | | Salt Added @ | 4 | | | | Post Addition | 3 | | | | Total Mix Time | 15 | | | | F.D.T | 79&81 | | | | Rest | 15 | | | #### Notes: #### Individual Stats: | Number | 1 | 2 | | ------------------- | ------ | --- | | Cold Ferment Hrs | - | | | Bench Ferment Hrs | 4 | | | Defrosted? | - | | | Quick | - | | | Overnight | | | | Oven Pre Heat Hrs | - | | | Oven temp in F | 500 | | | Sauce in grams | - | | | Sauce temp | Cooked | | | Cheese in g | ? | | | Other toppings in g | ? | | | Steam? | - | | | Which Steel? | Both | | | Rating Taste | 3 | | | Rating Texture | 2 | | | Rating Color | 4 | | | | | | #### Notes: --- %% ![[Bucky Riggins-1752860132497.webp]] %%