Author Topic: Two Billís pizza..dough and Carmelina Sauce..great!  (Read 193901 times)

0 Members and 1 Guest are viewing this topic.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23401
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2180 on: March 20, 2015, 11:59:08 PM »

I am going to try maybe using oil spray next time. The pans are pretty slick to the touch on their own, so I think the brushing may be a little much. The dough formula you worked out for me was perfect, though. It's also been kinda cold here lately, so even with a cold ferment and pan proof, I think it may even be more airy with a warmer ambient temperature. All in all, a great style and something I'm looking forward to doing again. I also wonder how mozzarella around the edge of the pan would do. Next time!


MR,

I think using a oil spray would work okay for you pan.  If you want to proof you dough a little more, and a little faster, you might try putting the pan in the oven with the light on, if you oven doesn't get too hot with the oven light on.  I have done the oven thing at home to make the dough proof faster.

I tried mozzarella in this thread around the edges and also blends of cheeses.  They all seemed to work okay as long as the cheese is right up to the edges of the pan.  You can play around with different cheeses if you like.

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23401
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2181 on: March 25, 2015, 09:37:15 AM »
I tried using Butter Flavored Crisco for greasing the steel pans yesterday.  Liked the results. 

Norma
Always working and looking for new information!

Offline akuban

  • Supporting Member
  • *
  • Posts: 151
  • Location: Astoria, Queens, NYC
  • Crusty, saucy, cheesy
    • Margot's Pizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2182 on: March 25, 2015, 10:04:01 AM »
I tried using Butter Flavored Crisco for greasing the steel pans yesterday.  Liked the results. 

Norma

Looks beautiful! When I first started doing bar pizzas I used Butter Flavor Crisco. Made the entire joint smell like a movie theater, lol. Gave that up real quick. Assuming you have better ventilation at the market. ;)
°Hasta la pizza!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23401
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2183 on: March 25, 2015, 11:00:23 AM »
Looks beautiful! When I first started doing bar pizzas I used Butter Flavor Crisco. Made the entire joint smell like a movie theater, lol. Gave that up real quick. Assuming you have better ventilation at the market. ;)

Thanks Adam!  Lol, that is interesting why you gave up using Butter Flavored Crisco for you bar style pizzas.  At market there is ventilation.  You might be surprised how much most people like that buttery smell.  The cheese I use for both the Detroit style and Boardwalk style does give off that buttery smell too.  :-D

Norma
Always working and looking for new information!

Offline akuban

  • Supporting Member
  • *
  • Posts: 151
  • Location: Astoria, Queens, NYC
  • Crusty, saucy, cheesy
    • Margot's Pizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2184 on: March 25, 2015, 11:11:20 AM »
Hahahha. Yeah, this was at the restaurant I do my pop-up at. It has ventilation, but the aroma was still powerful. The owners/staff they liked it, but it didn't jibe with the place's regular vibe.
°Hasta la pizza!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23401
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2185 on: March 25, 2015, 11:20:13 AM »
Hahahha. Yeah, this was at the restaurant I do my pop-up at. It has ventilation, but the aroma was still powerful. The owners/staff they liked it, but it didn't jibe with the place's regular vibe.

Adam,

I can imagine how powerful the aroma was where you do your pop-ups.  At market there are so many smells from different food vendors.  That is one thing about market being so big that each way you walk you smell all kinds of smells.  When my late husband and I used to make caramel popcorn (fresh in those copper kettles) customers would say they could smell it way out in all of the parking lots. 

Market really doesn't have any special smell.

Norma
Always working and looking for new information!

Offline Pizza Baker

  • Registered User
  • Posts: 89
  • Location: Michigan
  • I Love Wood Fired Pizza!
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2186 on: Today at 09:37:06 AM »
If anyone is interested, part of this video tells about Buddy's Detroit style pizzas, besides other foods that make Detroit special.  In the video it it says that Buddy's pizza is baked at 600 degrees F for about 12 minutes.  It also shows that a Buddy's dough is pressed into the steel pans differently than I do.   A worker at Buddy's also tells where they purchase their cheese for their Detroit style pizzas.  I don't think I have ever heard of where Buddy's purchases their cheese before."


FYI, the guy who mentioned "Pinconning Cheese" on the video is not with Buddy's, he is with M-Brew in Ferndale, MI (suburb of Detroit) who feature Michigan made products. Pinconning cheese is a style of Colby Cheese (yellow in color) produced by the William's Cheese Company in Pinconning, MI (just north of Bay City). When I lived in the Detroit area I enjoyed Buddy's Pizza often, it is very much worth trying when you are in the area. Jim

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23401
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2187 on: Today at 10:28:24 AM »

FYI, the guy who mentioned "Pinconning Cheese" on the video is not with Buddy's, he is with M-Brew in Ferndale, MI (suburb of Detroit) who feature Michigan made products. Pinconning cheese is a style of Colby Cheese (yellow in color) produced by the William's Cheese Company in Pinconning, MI (just north of Bay City). Jim


Jim,

Thanks for clearing up about the Pinconning cheese, and the guy who mentioned it was not from Buddy's.

Norma
Always working and looking for new information!