Author Topic: Detroit Style surges in popularity- SF Chronicle  (Read 2254 times)

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Offline Jet_deck

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Offline Chicago Bob

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Re: Detroit Style surges in popularity- SF Chronicle
« Reply #1 on: November 30, 2012, 11:32:31 PM »
Take out folks want more dough for their money....
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Offline Giggliato

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Re: Detroit Style surges in popularity- SF Chronicle
« Reply #3 on: December 02, 2012, 11:47:13 AM »
Who doesn't like a ton of oil in their dough?  ;D

Offline oratio

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Re: Detroit Style surges in popularity- SF Chronicle
« Reply #4 on: December 28, 2012, 07:48:44 AM »
Is there any special gain in making a "red top pizza" or is it just a novelty? Seems like it could be wet and mushy :p

Offline Chicago Bob

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Re: Detroit Style surges in popularity- SF Chronicle
« Reply #5 on: December 28, 2012, 08:41:55 AM »
Is there any special gain in making a "red top pizza" or is it just a novelty? Seems like it could be wet and mushy :p
Yes I think there is something to gain...it won't be wet and mushy.  ;)
Look at the beautiful crumbs those pizza's have...
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Offline oratio

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Re: Detroit Style surges in popularity- SF Chronicle
« Reply #6 on: December 28, 2012, 06:03:02 PM »
Yes I think there is something to gain...it won't be wet and mushy.  ;)
Look at the beautiful crumbs those pizza's have...

I am so very happy that I found this site. It's deeply challenging my view and impression of pizza, and I learn something new every time I open and read an old thread.

This style of pizza seem to be popular, and looking around as you suggested, Bob, I admit that I would like to try it.

 - Mike

Offline norma427

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Re: Detroit Style surges in popularity- SF Chronicle
« Reply #7 on: December 28, 2012, 06:11:10 PM »
Mike,

If you haven’t seen them yet, there are two threads about making the Detroit style of pizza if you are interested.

http://www.pizzamaking.com/forum/index.php/topic,3783.0.html

http://www.pizzamaking.com/forum/index.php/topic,21559.0.html

Norma
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Offline oratio

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Re: Detroit Style surges in popularity- SF Chronicle
« Reply #8 on: December 29, 2012, 08:15:06 AM »
Thank you, Norma, for the links. I am just now taking the first steps down a road into a world where I believe I know exactly where I want to go, but not really how to get there, while equipping my kitchen, trying to develop my café the way I want. I am also to develop a menu which include more than pizza, among them some traditional Swedish, Russian and German courses. Plowing through these threads will take a while, as will wading through shoals of mistakes towards my hopeful success. I will most definitely try this Detroit style down the road. It is another one of those things I have been confronted with on this forum that makes me go 'Really?'. But right now, my white whale, my Edelweiß, is the NY style pizza the way people on this forum makes it. I've seen some incredible crumb shots here. Many of them yours, Norma. I just hope I'll be able to go to the states and study with someone this spring.

 - Mike

Offline PowerWagonPete

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Re: Detroit Style surges in popularity- SF Chronicle
« Reply #9 on: January 23, 2013, 01:10:20 PM »
Who doesn't like a ton of oil in their dough?  ;D

SAE 10W-30?   :D