In November 2019 I took a quick trip to Toronto for work, to attend a weekend conference. Of course you know I had to try some pizza while there. At the top of my list was Descendant Pizza for its Detroit-style pies, but I also got a good rec for Superpoint Continue reading A quick visit to Toronto: Superpoint Pizza and Descendant
Stick with me here. This is Detroit-style pizza from a pop-up in Queens at a place called Boston Pizza. Wait, it gets better. Popper-upper Serhan Ayhan’s family is originally from Turkey, and Boston Pizza ordinarily sells Greek-style pizza. If that’s not the most Queens thing there is when it comes to a pizza story, I … Continue reading Serhan Ayhan’s Detroit-style pop-up
After my previous attempt at 60% hydration Detroit-style pizza, I did some grousing about the result on Facebook. Dmcavanagh and Norma saw my complaining and gave me some advice. First, that this style really does have to be made at a higher hydration, and, second, that all-purpose flour works best. You want a lower protein count for a softer crust that she says, “almost melts in your mouth.” Anyway, tonight? SUCCESS! Continue reading “Detroit-style pizza, 75% hydration, all-purpose flour”
I made this pizza tonight largely as an excuse to keep seasoning my Detroit-style pans. Also, I wanted to try a more faithful rendition of the genre.
This is a 60% hydration dough. The pans’ instructions say to use a relatively dry dough for the first couple of pizzas, as anything above 65% will have a tendency to stick. Continue reading “Detroit-style pizza, 60% hydration”