Made a Detroit pie in the Roccbox the other night. I have vacillated between cooking Detroit pies in the Roccbox or on a steel in the oven. Gozney calls for cooking the pizza for around ten minutes at 572F, Detroit Style Pizza Recipe | Gozney. I found this to cook the top too quickly even on a low flame. Doing it on a steel in the oven doesn’t give as good a texture as the higher temp Roccbox. This time I kicked the Roccbox up to 680F, shut off the gas, and let the bottom cook for five minutes. Then I lit the oven and cooked the pie for three minutes under a high flame; reversed the pan and cooked another three minutes. Came out almost perfectly. Next time I will leave it for another minute or two before I turn the gas on.
I used Peter Reinhart’s technique of putting half the cheese on while the dough rises. Really gives a nice crisp texture to the bottom of the crust. Cheese used was Murray’s Butter Kase, a high butterfat cheese with a slight funky flavor. Its the closest substitute for Brick Cheese I have found in LA.
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