Pizza Today - May 2018 - 29

high right up to the edge of
the pan. As the pie bakes the
cheese will melt down the
sides between the inside of
the pan and the crust of the
pizza forming that beautiful
signature cheese crust. The
pizza is traditionally baked
without sauce. Sauce is kept
in a warmer and applied in
the signature parallel "Detroit
Racing Stripe" pattern after
pizza has been removed from
the pan and cut.
Getchell coaxes a bit of
extra flavor and crunch from
his pizzas by removing the
baked pizza from the pan
after it is fully baked and
placing it directly on the oven
stones for 2 to 3 minutes
until the bottom is dark and
crisp. This draws out that
final bit of moisture and gives

at slow speed. Slowly drizzle
in olive oil while continuing
to mix for 3 minutes. Increase
speed of mixer to speed 2
and mix for 6 minutes or
until dough has reached 78
F. Cover dough and allow to
bench rest for 30 minutes.
Divide dough and round and
place in trays. Cover dough
trays and place in refrigerator
at 38 F for 24 hours.
Dough should be removed
from refrigerator 1 hour
before placing in pans.
Pans should be coated with
softened butter or shortening.
This will allow dough to adhere to the pan easily without
over-working and
de-gassing it.
Place dough ball in the
pan and gently press out
slightly. Allow dough to sit in
the pan for 30 minutes before
completing final shaping to
edge of the pan. Cover pans

his finished pizza its gorgeous
mahogany color.
In keeping with current
trends many of the creative
touches to Getchell's pies are
applied post oven. In order
to maintain the sought-after
textural elements, Getchell
always takes his pizzas from
the stones of the oven to a
cooling rack for the addition
of finishing details.
Overall, Detroit-style
dough is fairly straightforward using a simple preferment and a two-speed mix.
The real secret, in Getchell's
words, are "attention to detail
and a lot of love." n
JOHN ARENA owns Metro
Pizza in Las Vegas.

and allow dough to rise until
airy. At this point dough can
be used or placed back in
the refrigerator. If you are
placing back in the refrigerator be sure to take out dough
30 minutes in advance of
using it.

THE KEY TO THIS PIZZA IS
THE DELICIOUS CARAMELIZED
CHEESE THAT MELTS DOWN
THE INTERIOR WALLS OF
THE PAN. When the cheese
combines with the generous
helping of butter or shortening it gives the Detroit pie
its signature color and flavor
reminiscent of a perfectly constructed grilled cheese sandwich. To achieve this you must
forget the standard rule of
applying cheese within a welldefined border. For this pizza a
generous helping of shredded
cheese is applied around the
perimeter of the pizza piled
M AY 2 0 1 8 / P I Z Z AT O D AY. C O M / 2 9


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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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