Detroit Style in Austin... VIA 313

[parallei]

Sounds great, but no pie pics Guys?!  As Ronzo would say..."You're killin' me here......."

I need to make it to Austin one of these days.  One of my grandfathers got his undergraduate degree there (slightly interrupted/delayed by WWI).

Best,

Paul


PS to Ronzo:

Your restraint is laudable.

[shuboyje]

I've been watching this thread, and finally feel it may be time for someone actually from Detroit and still living in Detroit to speak.

I don't know these two, and I've never been within a couple hundred miles of their pizza, but I will guarantee you they are making their pizza with more passion, knowledge, or care then anyone currently making Detroit style pizza in Detroit.  In Detroit, Detroit style pizza is made by high school kids working in chain pizzerias.  Passion isn't in the equation.  What's wrong with a couple guys with passion and drive putting their own spin on it and turning out more of an artisan type product while still remaining instantly recognizable as Detroit style pizza to anyone with knowledge of the style?  

I wish Via 313 nothing but the best, the pizza looks great!  I wish the real 313 was as supportive of these type of endeavors as Austin.

[RonnieD]

I will try it to see if it is good.

[Tscarborough]

Why not just try it and see if it is GOOD.  That is what it is all about, right?

[Essen1]

My question is only partially related to this thread but where can I get the blue steel baking pans the guys from VIA 313 use?

Btw, the pies look dynamite.

[Ronzo]

parallei,

It was dark when I went and my phone has a crappy camera... I figured there was no reason to post a crappy pic and give an inaccurate representation of the pie.

[Pete-zza]

My question is only partially related to this thread but where can I get the blue steel baking pans the guys from VIA 313 use?

Mike,

I can't say with absolute assurance what pans VIA 313 is specifically using but they seem to be very similar to what is used in Detroit. In that vein, you might want to take a look at Reply 3 earlier in this thread at http://www.pizzamaking.com/forum/index.php/topic,16820.msg163962.html#msg163962.

Peter

[Essen1]

Mike,

I can't say with absolute assurance what pans VIA 313 is specifically using but they seem to be very similar to what is used in Detroit. In that vein, you might want to take a look at Reply 3 earlier in this thread at http://www.pizzamaking.com/forum/index.php/topic,16820.msg163962.html#msg163962.

Peter

Peter,

Thanks for the link.

http://www.doverparkersburg.com/products/utility_items.html

Lloyd also sells those pans under "Detroit-style Deep dish" pans:

http://www.lloydpans.com/standard-pans/pizza-tools/rectangular-pans-and-disks/detroit-style-deep-dish

I wonder if they're the same quality. But anyway, I don't want to take this thread off of the topic at hand.

[Tscarborough]

Here is a picture of what it looks like:

http://slice.seriouseats.com/images/20110306-138848-United-States-of-Pizza-Michigan-Cloverleaf.jpg

 

[Essen1]

Here is a picture of what it looks like:

http://slice.seriouseats.com/images/20110306-138848-United-States-of-Pizza-Michigan-Cloverleaf.jpg

 

Looks mouthwateringly great! Now all we need is the recipe from the guys at Via 313 

[Pete-zza]

Mike,

I'm not sure when Lloyd Pans (the parent of PizzaTools) introduced the Detroit-style pans with the PSTK finish, but they are Lloyd's effort to offer a competitive product to the classic blue steel pans used by most of the pizza operators who specialize in the Detroit-style pizza. Whether they are worth the premium price (multiples of the blue steel pans of the same sizes) remains to be seen. However, they are not to be underestimated. PizzaTools/Lloyd Pans is a quality outfit and they have managed on many occasions to convince pizza operators to switch to their products, a good example of which is the switch from screens to disks by pizza operators with conveyor ovens. BTW, Jet's uses conveyor ovens to make their Detroit style pizzas. Unlike Buddy's and its ilk, Jet's never used deck ovens as best I can tell from my research. I believe that Jet's was the first pizza operator to use conveyor ovens for the Detroit style pizza. Of course, there will be some who do not consider Jet's style pizza to be a good or legitimate manifestation of the Detroit style pizza. That may well be true, although Jet's has been running circles around the classic Detroit style pizza operators from an expansion and growth standpoint.

Peter

[Essen1]

Mike,

I'm not sure when Lloyd Pans (the parent of PizzaTools) introduced the Detroit-style pans with the PSTK finish, but they are Lloyd's effort to offer a competitive product to the classic blue steel pans used by most of the pizza operators who specialize in the Detroit-style pizza. Whether they are worth the premium price (multiples of the blue steel pans of the same sizes) remains to be seen. However, they are not to be underestimated. PizzaTools/Lloyd Pans is a quality outfit and they have managed on many occasions to convince pizza operators to switch to their products, a good example of which is the switch from screens to disks by pizza operators with conveyor ovens. BTW, Jet's uses conveyor ovens to make their Detroit style pizzas. Unlike Buddy's and its ilk, Jet's never used deck ovens as best I can tell from my research. I believe that Jet's was the first pizza operator to use conveyor ovens for the Detroit style pizza. Of course, there will be some who do not consider Jet's style pizza to be a good or legitimate manifestation of the Detroit style pizza. That may well be true, although Jet's has been running circles around the classic Detroit style pizza operators from an expansion and growth standpoint.

Peter

Peter,

I have yet to try pans from Lloyd's but have heard only good things so far so I'm not really surprised that they are becoming more popular in the industry.

When I did a search for the blue steel pans, I came across this little tidbit about the care of those pans:

http://chowhound.chow.com/topics/406135#2622388

Now, I don't know how credible the statement from the guy is but maybe someone on here can give more info on the care of those pans.

[Matthew]

Peter,

I have yet to try pans from Lloyd's but have heard only good things so far so I'm not really surprised that they are becoming more popular in the industry.

When I did a search for the blue steel pans, I came across this little tidbit about the care of those pans:

http://chowhound.chow.com/topics/406135#2622388

Now, I don't know how credible the statement from the guy is but maybe someone on here can give more info on the care of those pans.

Mikey,
I have a few blue steel pans for pizza Romana.  They are fantastic. They should never be washed. I just wipe with a paper towel once I'm done & put them away.

Matt

[parallei]

It was dark when I went and my phone has a crappy camera... I

Perfect! "Honey, we gotta go for lunch, the folks are asking for photo's...."

Mike:   Like many, I use blue steel plans or pizza in Teglia.  Like Matt, I like them quite a bit.  I just rinse in warm water and use a paper towel to clean.  Back in the cooling down oven for a few mins. to dry.  With the lightest coat of oil nothing as ever stuck to them.

[Essen1]

Mikey,
I have a few blue steel pans for pizza Romana.  They are fantastic. They should never be washed. I just wipe with a paper towel once I'm done & put them away.

Matt

Bro,

Is there anything you don't have when it comes to pizza??  

Appreciate your input but, if I may, which brand did you buy?

[Essen1]

Perfect! "Honey, we gotta go for lunch, the folks are asking for photo's...."

Mike:   Like many, I use blue steel plans or pizza in Teglia.  Like Matt, I like them quite a bit.  I just rinse in warm water and use a paper towel to clean.  Back in the cooling down oven for a few mins. to dry.  With the lightest coat of oil nothing as ever stuck to them.

Para,

Thanks for the info.

I'd like to dabble into the Detroit and Sicilian-style pies after the holidays so I really appreciate your heads-up on the cleaning/care issue.

[Matthew]

Bro,

Is there anything you don't have when it comes to pizza??  

Appreciate your input but, if I may, which brand did you buy?

They're from Italy & I'm pretty sure that they are made by Paderno World Cuisine.  They are only 1" high, the picture looks a little deceiving.

Matt

[buceriasdon]

Peter,
Mike, This Jerry is giving out completly false information. Bluing was never an attempt to create a nonstick surface. Bluing is simply a  process to stop rust from forming quickly on carbon steel. Heck, you can blue carbon steel at home. It's just carbon steel, nothing less, nothing more.
http://thefinishedpart.kramerindustriesonline.com/2009/06/steel-bluing.html
Don






I have yet to try pans from Lloyd's but have heard only good things so far so I'm not really surprised that they are becoming more popular in the industry.

When I did a search for the blue steel pans, I came across this little tidbit about the care of those pans:

http://chowhound.chow.com/topics/406135#2622388

Now, I don't know how credible the statement from the guy is but maybe someone on here can give more info on the care of those pans.
 
 
 

[Ronzo]

Perfect! "Honey, we gotta go for lunch, the folks are asking for photo's...."

In the words of the former governor of Khaleefornia, "I'll bee bahk!" Will definitely take pics then.

[Ronzo]

Mikey,
I have a few blue steel pans for pizza Romana.  They are fantastic. They should never be washed. I just wipe with a paper towel once I'm done & put them away.

Matt

I think I'm going to see if the guys can get me a couple. I see a new obsession forming in my own head.