Author Topic: My Version of a Detroit  (Read 90 times)

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Offline AnotherOneBitesTheCrust

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  • Posts: 14
  • Location: Upstate NY
  • I Love Pizza!
My Version of a Detroit
« on: August 30, 2015, 08:48:35 PM »
Not my normal pie, but I finally found something closer to what I like.  I think Eliminating the par bake will help me achieve the results I want, however, the sauce I used on one of the pies is to hard to apply on raw dough so I decided to par bake at 500 for 10 min. 

One is Pepperoni, Mozz, Cheddar and My home made redsauce

I dont like cooking my sauce, so the Pizza was cooked for 8 minutes, and then the sauce was applied and then went back in the oven o finish cooking

The other is a pulled pork pizza using some of the left overs from yesterdays smoke session.
Base is my White Sauce
Tomato Slices
Sharp Cheddar
BBQ Sauce

Quick Question.  I recently switched to using Butter Flavored Crisco and I noticed my dough shrinks quite a bit now.  I did 3 pizzas with Crisco and 1 with oil and the Crisco pizzas all shrunk a lot more than in Oil.  Is this normal?

Thanks guys

Offline Tannerwooden

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  • Posts: 142
  • Age: 38
  • Location: Philomath, OR
Re: My Version of a Detroit
« Reply #1 on: Yesterday at 10:35:39 PM »
Dear lord! If that tastes HALF as good as it looks, you must be in pizza heaven right now.