Pizza Today - May 2018 - 28

I recently spoke with Chris Getchell,
the creative force behind highly successful
Descendent Pizza, Toronto's first Detroitstyle pizzeria. Getchell is a single-minded
operator dedicated to constant improvement. Descendent Pizza has won every
major pizza award in Toronto and is
poised for expansion but Getchell still
spends virtually every waking moment
experimenting and researching how to
improve his dough.
"I look for a light crust with great
flavor, texture and open crumb and a
strong rise," he says. "I prefer a dough that
has lots of browning... the more color, the
more flavor."
Getchell is a natural born perfectionist. In spite of his great success, his dough
has continued to evolve. Initially he was
making a quick rise dough. Over time he
has transitioned to a 24-hour fermentation process that incorporates an 18-hour
pre-ferment for added flavor complexity.
The poolish gives him the flavors he wants

without extended multi-day fermentation
that would not be feasible in his small,
bustling urban pizzeria.
No special equipment is needed for
this dough, which can be mixed in a
standard planetary mixer. Getchell insists
on logging every variable for every batch
of dough he makes, so you will need an
accurate digital scale and thermometer. By
keeping records of every detail right down
to the temperature of his mixing bowl,
Getchell is able to zero in on the cause
of any variations, good or bad, that may
appear in any given batch of dough.
Typically, Detroit dough has a hydration level of 70 percent or higher, but for
our Detroit-style we are going to reduce
the water slightly, thereby creating a
stronger dough that is still light but is also
very stable and easy to work with.
Poolish (Pre-ferment):
High Protein Pizza Flour (72 F)
1,000 grams (2.2 pounds)

Water (65 F) 1,000 grams (2.2 pounds)
Instant Dry Yeast 1 gram
Mix by hand in plastic tub with ample
room for expansion. Cover and set poolish out at room temperature for 18 hours.
Dough:
High Protein Pizza Flour (72 F) 9,000
grams (19.85 pounds)
Water (58 F) 5,700 grams (12.56
pounds)
Poolish (72 F) 2,000 grams (4.4 pounds)
Salt 250 grams (8.8 ounces)
Olive Oil 200 grams (7 ounces)
Instant Dry Yeast 50 grams (1.75 ounces)
*Note: Combined total of flour, water
and poolish will bring hydration to
67 percent.
After poolish has risen at room temperature for 18 hours, combine it with water
in mixing bowl. Whisk thoroughly. Add
flour, salt and yeast. Mix for 4 minutes


http://www.smrset.com http://www.smrset.com

Pizza Today - May 2018

Table of Contents for the Digital Edition of Pizza Today - May 2018

Pizza Today - May 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
First Impressions
The Classic Red Sauce
Mix It With Mozzarella
Delivery Mix-Ups
Pizza Today on the Road: Topp’t Handcrafted Pizzas + Salads New Albany, In
Pizza Expo 2018 Wrap-Up
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - May 2018 - CT1
Pizza Today - May 2018 - CT2
Pizza Today - May 2018 - Cover1
Pizza Today - May 2018 - Pizza Today - May 2018
Pizza Today - May 2018 - Commentary
Pizza Today - May 2018 - 4
Pizza Today - May 2018 - 5
Pizza Today - May 2018 - Contents
Pizza Today - May 2018 - 7
Pizza Today - May 2018 - 8
Pizza Today - May 2018 - 9
Pizza Today - May 2018 - Contributors
Pizza Today - May 2018 - 11
Pizza Today - May 2018 - Expo Spotlight
Pizza Today - May 2018 - 13
Pizza Today - May 2018 - Interact
Pizza Today - May 2018 - 15
Pizza Today - May 2018 - Conversation
Pizza Today - May 2018 - 17
Pizza Today - May 2018 - Man on the Street
Pizza Today - May 2018 - 19
Pizza Today - May 2018 - Tony’s Trending Recipe
Pizza Today - May 2018 - 21
Pizza Today - May 2018 - At Your Service
Pizza Today - May 2018 - 23
Pizza Today - May 2018 - Destinations
Pizza Today - May 2018 - 25
Pizza Today - May 2018 - Knead to Know
Pizza Today - May 2018 - 27
Pizza Today - May 2018 - 28
Pizza Today - May 2018 - 29
Pizza Today - May 2018 - First Impressions
Pizza Today - May 2018 - 31
Pizza Today - May 2018 - 32
Pizza Today - May 2018 - 33
Pizza Today - May 2018 - The Classic Red Sauce
Pizza Today - May 2018 - 35
Pizza Today - May 2018 - Mix It With Mozzarella
Pizza Today - May 2018 - 37
Pizza Today - May 2018 - 38
Pizza Today - May 2018 - 39
Pizza Today - May 2018 - Delivery Mix-Ups
Pizza Today - May 2018 - 41
Pizza Today - May 2018 - 42
Pizza Today - May 2018 - 43
Pizza Today - May 2018 - Pizza Today on the Road: Topp’t Handcrafted Pizzas + Salads New Albany, In
Pizza Today - May 2018 - 45
Pizza Today - May 2018 - 46
Pizza Today - May 2018 - 47
Pizza Today - May 2018 - Pizza Expo 2018 Wrap-Up
Pizza Today - May 2018 - 49
Pizza Today - May 2018 - 50
Pizza Today - May 2018 - Product Showcase
Pizza Today - May 2018 - 52
Pizza Today - May 2018 - 53
Pizza Today - May 2018 - 54
Pizza Today - May 2018 - Pizza Today Yellow Pages
Pizza Today - May 2018 - 56
Pizza Today - May 2018 - 57
Pizza Today - May 2018 - 58
Pizza Today - May 2018 - 59
Pizza Today - May 2018 - 60
Pizza Today - May 2018 - 61
Pizza Today - May 2018 - 62
Pizza Today - May 2018 - The Marketplace
Pizza Today - May 2018 - 64
Pizza Today - May 2018 - 65
Pizza Today - May 2018 - 66
Pizza Today - May 2018 - 67
Pizza Today - May 2018 - 68
Pizza Today - May 2018 - 69
Pizza Today - May 2018 - 70
Pizza Today - May 2018 - 71
Pizza Today - May 2018 - 72
Pizza Today - May 2018 - Reader’s Resource
Pizza Today - May 2018 - Mike’s Monthy Tip
Pizza Today - May 2018 - Cover3
Pizza Today - May 2018 - Cover4
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