Norma/Craig Hybrid in the WFO

[norma427]

I know, Norma. I'm just funning with you. You know me. I can't help myself. 

 ....and FWIW, Norma, I liked all your recent pies better than the one I made today.

Steve,

I do know you very well.  There are more Detroit-style pizzas for Tuesday. 

Norma

[Chicago Bob]

To survive in the land of extreme pizza nerddom.

   Tasty tasty tasty Steve...thanks for the pics!

[Ev]

You're welcome, Bob.

[shuboyje]

I can see the obituary already:

Pizzamaking.com
Pizzamaking.com was the web's pre-eminent stop from home pizza making fanatics.  In recent months it's membership discovered Detroit style pizza and subsequently have all died of hearth attacks.

The pizzas look great everybody, but do remind me a bit about why my area is so overweight, lol.

[Pete-zza]

The pizzas look great everybody, but do remind me a bit about why my area is so overweight, lol.

Jeff,

FYI, Michigan is #10 in the country in terms of obesity, with an adult obesity rate of 30.4%, per the latest report (2011). The adult obesity rate in Michigan is predicted to rise to 54.2% by the year 2030. The reports did not single out Buddy's, Shield's, Cloverleaf, Loui's, Niki's, or Jet's .

Peter

[norma427]

I can see the obituary already:

Pizzamaking.com
Pizzamaking.com was the web's pre-eminent stop from home pizza making fanatics.  In recent months it's membership discovered Detroit style pizza and subsequently have all died of hearth attacks.

The pizzas look great everybody, but do remind me a bit about why my area is so overweight, lol.

 

Norma

[dellavecchia]

...hearth attacks.

Freudian slip.

John

[shuboyje]

ROFL, possibly autocorrect considering what I normally post about, lol.

[Ev]

 I gave it another shot yesterday. This time I increased the hydration to 70%, decreased the thickness factor to .125% and omitted the IDY completely. 24 hr room temp ferment, including about 4 hrs. in the pan, uncovered. Baked in Normas' deck oven.
 I really liked this pie, especially the leftovers reheated in my toaster oven. The crumb was more open than my previous attempt, but not as light in texture. A little chewy, but in a good way, and I could really taste the Ischia culture. Oh!, and only two stripes this time!
 I'll be trying this formula again in my home oven and probably the WFO as well.

[Chicago Bob]

I really like the look and description of the crumb on this one Steve, really like.
This one I am going to try soon, thanks.

[norma427]

Steve,

That Detroit-style pizza was really good.    Did you figure out why the crumb wasn't as light in texture as your last attempt?  I was trying to figure that out today, but with no conclusions.   

Did the cheese blend taste good reheated?

Norma

[Ev]

Yeah, Norma, I don't know why the crumb was so different. I'm thinking maybe the lower TF and lack of commercial yeast may have something to do with it. That and the lack of any real mixing. Just a few stretch and folds early in the ferment process.
 The cheese blend was very good, IMO.