bake - February 2019 - 28

cheese with cheddar. The secret to good Detroit-style

"The secret to good
Detroit-style pizza is
the frico - a cheesy,
crackery crust."
Peter Reinhart

pizza is the frico - a cheesy, crackery crust."
When ready to bake, cover the top with about eight
pepperoni slices and cover the surface with the
remaining cheese, especially focusing around the
outer edge and perimeter of the dough. This will
create the frico. Distribute additional pepperoni slices
over the layer of cheese.
Bake on the middle shelf of your oven for 8 minutes
and then rotate the pan 180 degrees and bake for an
additional 7 to 9 minutes, or until the cheese caramelizes to golden brown on the surface.
The under-crust should also caramelize to a rich
golden brown, and the outer walls should form a
dark brown, thin, crispy cheese crust. The key is to
have the under-crust of the dough become crisp
and golden at the same time as the cheese on top
caramelizes.
Once it is done, transfer the baked pizza to a heatproof counter and remove the pizza from the pan by
first tracing around the perimeter (between the crust
and pan wall) with a rounded pallet knife or metal
spatula. Lift the pizza and slide it on to a cutting
board. Use a spoon or squirt bottle to drizzle two to
three stripes of pizza sauce across the top and cut
the pizza into squares.
In pursuit of the perfect crust
Deep pan pizzas need to be at least 2-inches tall, and
Reinhart recommends the importance of having both
a "visual note and a flavor note.
"A lot about pizza is emotional," he says. "People have
an emotional connection to pizza that often transcends the style. My goal is all about the crust, and
memorable is the key word. You want the crust to be
so much better than expected that you can't get the
thought out of your head."
Reinhart is a baking instructor at Johnson & Wales
University. He was the co-founder of the legendary
Brother Juniper's Bakery in Sonoma, California,
and is the author of five books on bread baking,
including Brother Juniper's Bread Book and the

28 < FEB 2019 | bakemag.com



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bake - February 2019

Table of Contents for the Digital Edition of bake - February 2019

bake - February 2019
Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
Contents
Management - Top Trends For All
Technical Corner - CAKE Efficiency
Practical Marketing - The Delivery Challenge
Equipment Innovations - Earn More Dough
Pies that Fly
Perfect Pan Pizza
The True Cost of Food
Chocolate & Decorating - Making Sustainable Chocolate THE NORM
Cakes - Start Your Own Trends
Sweet Goods - Plant-Based Food Dyes & Sprinkles
Breads - Launching a New Chapter
Pastries - Growing with the NEIGHBORHOOD
THE BREAD BAKERS GUILD OF AMERICA Calendar
Foodservice - What's Hot On The Menu
Product Showcase
Classifieds
Ad Index
Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - bake - February 2019
bake - February 2019 - bake - February 2019
bake - February 2019 - 2
bake - February 2019 - Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
bake - February 2019 - 4
bake - February 2019 - 5
bake - February 2019 - Contents
bake - February 2019 - 7
bake - February 2019 - Management - Top Trends For All
bake - February 2019 - 9
bake - February 2019 - Technical Corner - CAKE Efficiency
bake - February 2019 - 11
bake - February 2019 - Practical Marketing - The Delivery Challenge
bake - February 2019 - 13
bake - February 2019 - Equipment Innovations - Earn More Dough
bake - February 2019 - 15
bake - February 2019 - Pies that Fly
bake - February 2019 - 17
bake - February 2019 - 18
bake - February 2019 - 19
bake - February 2019 - 20
bake - February 2019 - 21
bake - February 2019 - 22
bake - February 2019 - 23
bake - February 2019 - 24
bake - February 2019 - 25
bake - February 2019 - Perfect Pan Pizza
bake - February 2019 - 27
bake - February 2019 - 28
bake - February 2019 - 29
bake - February 2019 - 30
bake - February 2019 - 31
bake - February 2019 - 32
bake - February 2019 - 33
bake - February 2019 - The True Cost of Food
bake - February 2019 - 35
bake - February 2019 - 36
bake - February 2019 - 37
bake - February 2019 - 38
bake - February 2019 - 39
bake - February 2019 - Chocolate & Decorating - Making Sustainable Chocolate THE NORM
bake - February 2019 - 41
bake - February 2019 - Cakes - Start Your Own Trends
bake - February 2019 - 43
bake - February 2019 - 44
bake - February 2019 - 45
bake - February 2019 - Sweet Goods - Plant-Based Food Dyes & Sprinkles
bake - February 2019 - 47
bake - February 2019 - Breads - Launching a New Chapter
bake - February 2019 - 49
bake - February 2019 - Pastries - Growing with the NEIGHBORHOOD
bake - February 2019 - THE BREAD BAKERS GUILD OF AMERICA Calendar
bake - February 2019 - Foodservice - What's Hot On The Menu
bake - February 2019 - 53
bake - February 2019 - Product Showcase
bake - February 2019 - 55
bake - February 2019 - Classifieds
bake - February 2019 - Ad Index
bake - February 2019 - Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - 59
bake - February 2019 - 60
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