Commercial Class - Authentic Detroit Style Pizza Class in a Commercial Setting
Commercial Class - Authentic Detroit Style Pizza Class in a Commercial Setting
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Commercial Class - Authentic Detroit Style Pizza Class in a Commercial Setting

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$650.00
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$650.00
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About this experience

Authentic Detroit Style Pizza Class/Course - How to implement Authentic Detroit Style Pizza in a Commercial Setting

*Will provide lunch, dinner and pizza to bring home*


Introduction to Detroit Style Pizza

• Five Characteristics of an Authentic Detroit Style Pizza
• The dough
• The past, present and future of DSP

Equipment and space needed for DSP

• The basics
• Ovens
• Mixers
• Layouts and floor plans
• The Pan
o Where it originated.
o The different sizes and versions.
o Steel vs Aluminum.
o How to season and re-season steel pans.
o Breaking your new seasoned steel pans in.
o Cleaning and maintaining your pans.

Creating a Detroit Style Pizza Dough Recipe

• Sourcing ingredients for your DSP dough.
• Spec sheets of flours and specific ingredients.
• Recipe formulation.
• How ingredients work with each other.
• Explain how to work with bakers percentages.
• Bakers percentages of DSP recipe. Given a percentage range for each ingredient.
• Cover hydration levels. And the pros of a higher hydration.
• How to store dough mixes.
• How to keep recipe confidential.
• How to make adjustments to recipe and what affects it could have on finished product.
• How to manage your dough with systems like dough build to and dough calculator to help manage how much you make each day. Explain how this system works and dough room chart instructional chart.

Mixing the Dough - Using Authentic Detroit Style Pizza Commercial Ready Dough Mixes

• Temping the water.
• Adjusting water temp to climate.
• Cover entire process and what to look for in each phase of mixing. Discuss different things that could go wrong and discuss how to fix or prevent them from happening.
• Temp of dough after mixing.
• Oiling tubs for bulk dough.
• Rolling/Folding bulk dough in tubs.
• Pros and Cons of bulk proofing.
• How long should sit before portioning in pans.

Discuss using fresh dough vs 24hr dough balls

• Towards the end of the course we will try doughballs we made the day before so you can see if there is a considerable difference.
• Discuss pros and cons of fresh and 24hr cold ferment.

Cover making and storing dough balls

• Portioning and making dough balls for back up or cold fermentation.
• Coating with oil.
• Cooling and cross stacking.

Portioning & Pressing out the Dough

• Setting up your dough station.
• Go over pan sizes and weights.
• Have everyone press out a handful of their own while following instructions.
• Cover best practices for placing in pan.
• Pressing out dough balls.
• Go over all pressing tips.

Proofing the dough

• Explain entire proofing process using pans and lids.
• Ideal temp and humidity for proofing.
• How long should proofing take.
• Explain when dough is ready to be baked or put in cooler.
• Warning signs to look for.
• Over proofing and what it does.

Managing the dough

• Explain rotation of dough in pans.
• Cover system for FIFO in cooler.
• How long dough can be used in pans or dough ball.
• What to look for on second day old dough in pan that will tell you if you are properly proofing your dough.

Using Fresh vs Par Baked dough

• Best practices for par-baking the crust.
• Cover all the pros and cons.

Go over versatility of the dough and explain the process for making the following all with the same dough.

• Making round pan pizza
• Thin crust pizza
• Pepperoni rolls
• Baked sub buns
• Focaccia bread
• Bread sticks

Go over a few sound business practices to manage and grow your business.

• Food cost
• Labor cost
• Measuring prime cost
• Break even
• Important charts
• Position checklists

Use a couple proofed doughs from day before to instruct on subjects below and taste test when done while waiting for everyone’s dough to still proof.

Toppings and Ingredients

• Cheese Blends.
• Detroit Style Pizza Sauce.
o Recipe and tips.
• Constructing the pizza.
• Portion weights of cheese.
• Shredded vs cubed
• Proper cheese placement and problems that can occur.
• Proper layering of ingredients and tips on topping placement.


Baking the Pizza

• Oven temp and avg times.
• Oven management and hot spots.
• Preventing bubbles or hovering of dough.
• How to fix bubbles or hovering of dough.
• Tips for deck ovens.
• Tips for conveyor ovens.
• What two things to always check before pulling out of oven.


Saucing Pizza before or post bake, pros and cons of both

Cutting the pizza and saucing

Cover best packaging for DSP

Cover holding pizzas to keep warm

Cover serving DSP via carryout, delivery, slice shop and dine in.

Q & A until dough is risen and ready to start making or put away.

Have everyone make a pizza with the fresh dough and with the 24 hr cold fermented dough.

Have everyone cook their own, space everyone just few mins apart so flows better.

Have everyone cut and sauce their pizza.

Everyone enjoy their creations… PIZZA PARTY!!!