QUESTION OF THE DAY ⚡ What's your best trick to take the Detroit pizza out of the pan? We struggle... Let us know! 👇🏼👇🏼👇🏼 ➡LloydPans - amzn.to/3fPVe5r ➡How To Make Detroit Style Pizza Dough - th-cam.com/video/zfyS1L3Iz4s/w-d-xo.html
You’re probably using too much oil. You only need enough to coat the pan with a very thin layer like you would if you were baking a cake. Just a dash of oil, then use a paper towel to spread it around the pan. Too much oil and you’re essentially deep-frying the pizza, and then all that oil has nowhere to go but back into the crust. So the crust ends up burned and probably even soggy.
Try using less sugar and / or lower the oven temp. For 10x14 Loyds Pan, I use about 2g of sugar (70% hydration dough), bake on bottom rack, no pizza stone or steel. 430f for 15 to 18 mins. Perfect every time. As for oil.. you only need about 1/4 cups. Just enough to coat the bottom and sides.
![[No Music] Best Detroit Style Pizza Dough & Sauce Recipe (For An Epic Crust!)](http://i.ytimg.com/vi/NDNOJaHFLkg/mqdefault.jpg)
QUESTION OF THE DAY ⚡ What's your best trick to take the Detroit pizza out of the pan? We struggle... Let us know! 👇🏼👇🏼👇🏼
➡LloydPans - amzn.to/3fPVe5r
➡How To Make Detroit Style Pizza Dough - th-cam.com/video/zfyS1L3Iz4s/w-d-xo.html
I've never understood why people who make these kinds of videos never show the bottom of the pizza crust. It is so crucial.
This looks amazing! Thanks for the idea friend!
Thank you friend :) Cheers!
Love the music!!! 🎵🎶🎶
When I put oil in the bottom of the pan, the pizza burns on the bottom and tastes really nasty
You’re probably using too much oil. You only need enough to coat the pan with a very thin layer like you would if you were baking a cake. Just a dash of oil, then use a paper towel to spread it around the pan. Too much oil and you’re essentially deep-frying the pizza, and then all that oil has nowhere to go but back into the crust. So the crust ends up burned and probably even soggy.
Try using less sugar and / or lower the oven temp. For 10x14 Loyds Pan, I use about 2g of sugar (70% hydration dough), bake on bottom rack, no pizza stone or steel. 430f for 15 to 18 mins. Perfect every time. As for oil.. you only need about 1/4 cups. Just enough to coat the bottom and sides.
This is a really poorly made video.
agreed in full!