Sourdough Detroit Pizza｜Simple combination of tomato and cheese｜Lloyd Pizza Pans 8x10 inch

With Rofco B5 Oven
I made a sourdough Detroit style pizza.
The pans I used are Lloyd Detroit Style Pizza Pans 8x10 inches.

This is a pizza recipe that works well with Rofco ovens.
It's a simple recipe, but it felt like eating at a pizza restaurant.

The process of making sourdough dough has also been simplified.
Make it easy and simple!

■ Click the Subtitles button → Subtitles are displayed on the video.
■ Making sourdough starter → https://youtu.be/93v79VuQZE8

(B's(%)=Baker's Percentage)
(Tr(g) = Actual input amount)

■ dough formulation｜398g
B's(%): 89.0%, Tr(g): 160.2g Water(35℃)
B's(%): 30.0%, Tr(g): 54.0g Sourdough starter
B's(%): 100.0%, Tr(g): 180.0g Strong wheat flour(Bread flour)
B's(%): 2.3%, Tr(g): 4.1g Salt

■ Process｜room temperature: 22℃
1. Put 160.2g of water (35℃) in a bowl.
2. Add 54g of sourdough starter and mix evenly.
3. Add 180g of strong flour and mix evenly until no powder is visible.
4. After adding 4.1g of salt, mix evenly. (Dough temperature: 23.1°C)
5. After fermentation for 5 hours and 20 minutes, the first fold (coil fold)
6. Refrigerated storage (2℃): 13 hours
7. Take the dough out of the refrigerator and ferment at room temperature: 4 hours
8. panning the dough in a pizza pan coated with olive oil.
9. Preheat the Rofco B5 oven to 300°C.
10. After fermentation for 2 hours and 30 minutes, focaccia shaping
11. Tomato hole topping
12. Grana Padano Cheese Topping
13. Colby & Monterey Jack Cheese Topping
14. After putting the dough into the Rofco B5 oven, adjust the dial to 230℃.
15. Total baking time: 10 minutes

■ Caution: Always be careful when using the oven.
(Because it is very hot, wear very thick oven gloves)

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