September 13, 2022 - 3:26pm
Bulk pizza crusts
Making SD YW T65/Semola pizza crusts in my Detroit pans. Prep with sauce and parmigiana and then par bake and freeze. Better than Costco 😂😬. The little one on my 40 yr old steel pan ( can’t get it anywhere anymore) will be gone almost immediately after coming out of the oven fully topped. Let me know if you want the best crust formula. 1700 g of yum
And it’s only Tuesday Â
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par baked goodness ready for freezer when cool
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That pizza speaks to me.
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I have everything down now… took years to finally get my act together. Now it comes out the same every time. I love love these steel pans!!!! Finish them yourself for the best non stick and then butter heavily then pat in crust. Tried and true
They look good hanging on the wall or even up on the ceiling as decorative lighting. Those steel pans must not be nonstick:-) When it gets too cold outside for the Ooni I will be trying to make these Detroit (Granny) pizzas and if it’s yeast water I am game. I was wondering if you could cut it into single serving squares before freezing?
D
It takes 2 hrs to make them perfect. Slick as can be. 500 degrees preheated oven—-  brush  lightly with peanut oil bake 30 min brush bake and repeat four x pans turn dark bronze. Will never stick. Always butter heavily before putting crust in pan  for flavor not to prevent sticking.Â
Yes you can certainly cut as desired and freeze. Defrost and top as desired. I brush with sauce up to the edges and top with grated parmigiana—- Alphonso does this as well. Bake about 10 min cook cut and freeze. Take out thaw and top as desired bake or finish the pizza completely and cut and freeze. It all works.Â
I use a YW based levain but any SD works as well.Â
250 g 199% hydration levain very bubbly
360g water
500 g flour ( I use 150 g T65, 150g Semola Rimacinata, 200 g AP flour)Â
12 g salt
1 Tbsp EVOO —- large glug ! And a large glug honey. Very wet dough—- stir together very well pour into well oiled container and let rise up till very bubbly. Refrigerate up to 2-3 days and use as desired. About 1120 g dough makes 2 large pizzas . Scrape out on a well floured board and do a couple folds. Divide and pat out. Easy peasy . Let rise til very puffy bake at 475-500 till as you like it. Enjoy
Will this recipe work for non-pan crusts? Â My family likes a thinner crust.
The crust on the third steel pan was patted out to paper thin  let to rise and treated the same as the two deeper crusts … pre coated and then topped with copious cheeses and pepperoni. Baked till bubbly. The crust was like a super crisp cracker ! I have never patted out a crust that thin before and when I cut it it snapped it was so crisp and when the piece was picked up it held out perfectly crisp! We decided we love it that way!Â
So don’t forgo a pan. Butter is your best friend and black steel… pat the crust super thin let it rise and proceed as the instructions above. It was a complete revelation to both of us . The crust doesn’t have to fill the pan.Â
dupe
Bookmarked.
They are outstanding. Sorry about duplicate post … no delete button after it’s been edited😩
My personal work-around is to change one of the dupes, both the body and subject to a period "."  Double-click or double-tap, or click then shift-downarrow, highlights the entire box, then I press "."
That way future readers won't waste time trying to figure out which is the "good one."
Wonderful pizzas Caroline, I've never made so many at a time with only two of us at home. Â They must have made such a delicious meal.
Benny
They do. The two large ones are pre- dressed and I freeze them wrapped in parchment paper and double plastic bags. They are wonderful when thawed, topped and baked directly on the rack or heated steel. The crust crisps right up and the flavor is perfect. For a dinner party it’s the perfect solution. Hope you try it.Â