Author Topic: Detroit Style in Austin... VIA 313  (Read 19542 times)

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Offline Ronzo

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Re: Detroit Style in Austin... VIA 313
« Reply #25 on: December 21, 2011, 07:29:19 PM »
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.


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Offline Pete-zza

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Re: Detroit Style in Austin... VIA 313
« Reply #26 on: December 21, 2011, 07:34:45 PM »
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

Offline Essen1

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Re: Detroit Style in Austin... VIA 313
« Reply #27 on: December 21, 2011, 07:40:48 PM »
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.
Mike

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Offline Tscarborough

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Re: Detroit Style in Austin... VIA 313
« Reply #28 on: December 21, 2011, 08:15:23 PM »

Offline Essen1

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Re: Detroit Style in Austin... VIA 313
« Reply #29 on: December 21, 2011, 08:22:01 PM »
Here is a picture of what it looks like:

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

 :angel:

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

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Offline Pete-zza

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Re: Detroit Style in Austin... VIA 313
« Reply #30 on: December 21, 2011, 08:26:49 PM »
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

Offline Essen1

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Re: Detroit Style in Austin... VIA 313
« Reply #31 on: December 21, 2011, 08:34:04 PM »
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.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline Matthew

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Re: Detroit Style in Austin... VIA 313
« Reply #32 on: December 21, 2011, 08:42:18 PM »
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

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Re: Detroit Style in Austin... VIA 313
« Reply #33 on: December 21, 2011, 09:32:30 PM »
Quote
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.


Offline Essen1

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Re: Detroit Style in Austin... VIA 313
« Reply #34 on: December 21, 2011, 11:36:11 PM »
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??  ;D

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

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Offline Essen1

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Re: Detroit Style in Austin... VIA 313
« Reply #35 on: December 21, 2011, 11:38:09 PM »
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.
Mike

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Offline Matthew

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Re: Detroit Style in Austin... VIA 313
« Reply #36 on: December 22, 2011, 05:38:22 AM »
Bro,

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

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
« Last Edit: December 22, 2011, 05:39:59 AM by Matthew »

buceriasdon

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Re: Detroit Style in Austin... VIA 313
« Reply #37 on: December 22, 2011, 07:10:25 AM »
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.
 
 
 

Offline Ronzo

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Re: Detroit Style in Austin... VIA 313
« Reply #38 on: December 22, 2011, 08:26:03 AM »
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.
Fuggheddabowdit!

~ Ron

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Offline Ronzo

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Re: Detroit Style in Austin... VIA 313
« Reply #39 on: December 22, 2011, 08:28:50 AM »
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.
Fuggheddabowdit!

~ Ron

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Offline Essen1

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Re: Detroit Style in Austin... VIA 313
« Reply #40 on: December 22, 2011, 11:54:28 AM »
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


Thank you, Sir, for the info!

I have to look deeper into those pans because not too long ago I had a slice of Sicilian pie from Marcello's and it was just amazingly good. Biting into a soft pillow is probably how to describe it best.

Don,

Thanks a bunch for the input. Very helpful and makes a decision easier.
Mike

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Offline PizzaHog

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Re: Detroit Style in Austin... VIA 313
« Reply #41 on: December 22, 2011, 12:26:05 PM »
Another pizzamaking dot com -er goes pro to rave reviews!  How cool is that!
Zane and I emailed a bunch back and forth last year on these pies, and I even drove an hour to meet up with his brother to split a 40 lb block of brick cheese he scored from Foremost to experiment with.  I did not get to meet him since he was not at work that day as planned, but like some covert black market deal it still worked out.  "I'm here for the cheese".  What?  Too funny, but these guys are definately passionate and serious and I think that already shows.
As far as the authenticity of these pies, well, that standard is not a standard at all.  All the famous Detroit style pizzerias have differences and change with the times.  And these changes for whatever reasons always result in "less" it seems.  The last Buddy's I had was a disappointment, and just last week I picked up a Loui's for my dad and OH NO, it ain't what is was from the time before and it was definately not an improvement.  What a shame.
So I would be willing to bet that VIA 313's pies are more authentic and true to what this style once was than what some of the originators are putting out today.  Which is just what one would expect and happens regularly from pizza dot com -ers.
So wishing VIA 313 all the best and happy to see Detroit being mentioned in the positive for a change.
Like the name too.  313 is the Detroit area code for those that may not be in the know.
Hog  
 


Offline Tscarborough

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Fuggheddabowdit!

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Offline Tscarborough

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Re: Detroit Style in Austin... VIA 313
« Reply #44 on: December 29, 2011, 10:05:11 PM »
Stopped by for a fix tonight, the slice was just as good as a pie to-order.  Pillowy guts, crispy edge and an excellent sauce.  If you are in Austin, Get some!

Offline Ronzo

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Re: Detroit Style in Austin... VIA 313
« Reply #45 on: January 01, 2012, 11:06:13 PM »
Tom...

http://hilahcooking.com/homemade-pizza/ Check it out. Brandon was featured on Hila Cooking (she's a local food blogger).
Fuggheddabowdit!

~ Ron

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Offline Tscarborough

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Re: Detroit Style in Austin... VIA 313
« Reply #46 on: January 02, 2012, 08:40:09 PM »
She is a little, umm, eccentric, eh?  I watched 5 or 8 of her videos, not sure what to think.  I liked the pizza one though.

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Re: Detroit Style in Austin... VIA 313
« Reply #47 on: January 02, 2012, 09:11:56 PM »
Tom, I think the word you're looking for is annoying :)

I sincerely hope Brandon approaches Detroit style pizza a lot more seriously than NY, because most of that video had me cringing.

Offline Ronzo

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Re: Detroit Style in Austin... VIA 313
« Reply #48 on: January 02, 2012, 09:16:10 PM »
Tom, I think the word you're looking for is annoying :)

I sincerely hope Brandon approaches Detroit style pizza a lot more seriously than NY, because most of that video had me cringing.

I don't remember him remotely claiming it was NY pizza... nope, watched it again. Didn't hear him say "we're going to make NY pizza"... did hear them say home made pizza, but not NY style, so, there's that...

And yes... she's "different", but she has a loyal audience in the local area, so it's good PR for them here.

Fuggheddabowdit!

~ Ron

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Offline Ronzo

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Re: Detroit Style in Austin... VIA 313
« Reply #49 on: January 02, 2012, 09:17:20 PM »
She is a little, umm, eccentric, eh?  I watched 5 or 8 of her videos, not sure what to think.  I liked the pizza one though.
She's got a hipster appeal in the area. Not exactly my cup of tea to watch, but some of the food she cooks is good.
Fuggheddabowdit!

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