Author Topic: Two Billís pizza..dough and Carmelina Sauce..great!  (Read 257196 times)

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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #650 on: December 04, 2012, 10:51:05 PM »
Norma,

I would guess that the size is 10"x14". I believe that that is the size that is shown in the article at http://insidescoopsf.sfgate.com/blog/2011/04/25/oh-yes-tonys-pizza-has-detroit-style-pie/. The article was about Tony's slice shop, not his larger restaurant. You will note that the cheese description is correctly given in the photo in the article.

Peter

Peter,

Thanks for the link to the article about the size of the pizzas at Tony's slice shop.  I did note that the cheese description is correctly given in the article.

Norma


Offline Tscarborough

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #651 on: December 04, 2012, 11:20:57 PM »
Mmmm....Bacon....

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #652 on: December 04, 2012, 11:26:33 PM »
Mmmm....Bacon....

Tom,

That is the same thing Steve and I said.  :-D  We both love bacon too, but with this type of pizza it sure adds fats.

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #653 on: December 05, 2012, 09:19:29 AM »
This post is to explain more about what happened with the Buddyís clone dough balls and 5 pizza attempts with the Buddyís clone dough balls. 

The emergency dough ball that was made yesterday morning with 0.80% IDY was left at room temperature to ferment.  I am not exactly sure of the ambient room temperature, but it was warm inside market yesterday and would guess the ambient room temperature was around 75 degrees F.  I had looked at the poppy seeds spacing at about 10:20 AM and the poppy seeds spacing at more than doubled.  As can be seen in the second picture I had dropped a couple of small poppy seeds when trying to place the poppy seeds on the dough. 

I tried yesterday on the first four dough balls to just put them in the oiled (Canola oil) steel pans and not flour the dough ball at all to see what would happen.  I had done that at home and at market before, but wanted to see which way the dough would press out easier.  I know I did flour the dough ball some before and it seemed like that was the best way to get the skin to stick to the corner edges.  Steve kept telling me to flour the dough ball first, but I kept telling him I wanted to see which method worked best.  When the dough ball is just placed in the steel pan sometimes the dough sure doesnít press out as well and wants to slip and slide some in the steel pan.  I also wanted to see if the crumb texture, or final baked height would be different. 

The last dough ball was floured a little and was started to be opened on the bench.  That method seems to work the best in keeping the skin from sliding and also makes it much easier to make the edges stick to the steel pan.  There doesnít seem to make any difference in how the skin ferments, or what the texture of the final crumb is though in using either method.

My top deck oven temperature was running around 538 degrees F on some spots when the pizzas were baked, but I didnít take the oven temperatures for all of the bakes.  I only took the amount of minutes the first and last pizza took to bake.  The other ones were just watched to see when I thought they were finished baking.  The bake time for the first pizza was 12 minutes 38 seconds and for the last pizza the bake time was 12 minutes 50 seconds. 

As I posted before 8 ounces of diced brick cheese was used on the first pizza and 5 ounces of AMPI mild white cheddar and 3 ounces of my mozzarellas were used on my last pizza.  Both pizzas had 4 ounces of sauce and 1.25 ounces of pepperoni put under the sauce.   The first pizza weighed 587 grams right out of the oven and the last pizza weighed 578 grams right out of the oven.

I had wanted to bake the first emergency Buddyís clone pizza before I did, but was too busy.  It was baked at about 1:00 PM.  The last Buddyís clone pizza was baked at about 6:30 PM.

All the dough balls I used yesterday were scaled down to 9 ounces.

I had posted before I had signed-up for Buddyís email club for specials and last week received an email that wished me a Happy Birthday and if I would have lived in the Detroit area would have been able to receive a 4 Square Cheese Pizza for my birthday free, or would have been able to receive a 10% discount on any Dine-in, All-You-Can-Eat Dinner Party Package when a birthday is celebrated at Buddy Pizza.  That offer would have been valid until December 26 and had a certificate number to print out.  I liked the picture of what Buddyís sent me so I copied it. 

I had also talked to Tom Kiefer yesterday morning and he said he had called about the brick cheese for me, but didnít still know who the producer was.  Tom said he should have that information next Tuesday. 

Jim, the manager of the Old Mill antique and flea market tried a slice of the one Buddyí clone pizza yesterday.  Jim has tried many of my experimental pizzas and my regular pizzas.  Jim said the Detroit-style pizza is the best I have made yet.

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #654 on: December 05, 2012, 09:23:50 AM »
Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #655 on: December 05, 2012, 09:25:32 AM »
Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #656 on: December 05, 2012, 09:26:50 AM »
Norma

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #657 on: December 05, 2012, 09:28:31 AM »
Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #658 on: December 05, 2012, 09:30:24 AM »
Norma


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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #659 on: December 05, 2012, 09:33:00 AM »
The second Buddyís clone dough ball wasnít left to ferment until the poppy seeds spacing had doubled, but the dough when looking at it in the container did look like it had doubled, at least to my eyes.  I had placed that dough ball in a smaller container so really donít know how accurate the poppy seeds spacing is in a smaller container.  The rest of the ferment was done in the steel pan.  For the second Buddyís clone attempt I had wanted to see if my regular mozzarellas would caramelize about the same as brick cheese, or AMPI mild white cheddar and mozzarellas.  I had thought they would, but wasnít really sure.  I thought my regular mozzarellas did caramelize the edges well and made crispy edges too.  I almost always have to see what works and what doesnít.  The second pizza was made with pepperoni on the top, instead of under the cheese.  That way seems to work well too.  Dave, the man that does drawings for me also said he likes the Detroit-style pizzas the best.  He also had a slice yesterday.  

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #660 on: December 05, 2012, 09:34:51 AM »
Norma

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #661 on: December 05, 2012, 09:36:13 AM »
Norma

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #662 on: December 05, 2012, 09:38:53 AM »
Norma

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #663 on: December 05, 2012, 09:47:07 AM »
As I posted last evening the third Buddyís clone attempt didnít rise in height like the others did yesterday.  For awhile I wondered what happened with that pizza did not rise as much in the bake.  As I also posted I think now why that pizza didnít get the same in height was because Steve and I forgot to add the sauce.  I really donít know, but guess somehow the yeast might have been killed, or partly killed when I removed that pan from the oven to add the sauce.  It can be seen on the first picture of how the cheese had started to melt when the pizza really wasnít in the oven for that long.  AMPI mild white cheddar and mozzarellas were used as the cheese on this pizza.  The texture and crumb were good and moist though.  I would have thought that the yeast would activated somehow when the pizza was placed in the oven again, but guess I wonít really understand that part, but it was a learning experience.  The cheeses didnít caramelize as much on that pizza either.  When I mess-up it makes me wonder more what really happened that the cheeses didnĎt caramelize as much either.  :-\ The dough in the pan had risen nicely, but I didnít take any picture of that.

Norma 

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #664 on: December 05, 2012, 09:52:24 AM »
The fourth Buddyís clone attempt was made using the same AMPI mild white cheddar and mozzarellas, but Steve and I baked applewood smoked bacon in the oven first for that pizza.  We also forgot to add sauce to that pizza, but it really didnít need it.  I sure donít know why, but this pizza and the last pizza I made for the day had a much crisper bottom, although it still was very easy to bite.  The dough fermented in the steel pans longer for those last two bakes, so I wonder if somehow the longer ferments make the bottom crisper and a little bit browner.  I am still trying to figure that out and it has me stumped.  The texture of the crumb was better too on the last two bakes. 

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #665 on: December 05, 2012, 09:54:06 AM »
Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #666 on: December 05, 2012, 09:55:41 AM »
Norma


Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #667 on: December 05, 2012, 09:56:42 AM »
Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #668 on: December 05, 2012, 09:59:28 AM »
These reports are getting too long and might confuse other members on what was done, but if there are any questions just ask. 

The final 5th pizza was baked and turned out well.  Steve and I liked the whole 4th and 5th pizzas the best of the day.  I never thought trying to make Detroit-style pizzas would be such a learning process.  :o

Crazy Dave sure was eying up that last pizza..lol.

My granddaughter and her family brought me a pizza gift yesterday to market.  It is a tiny pizza cast iron pan with ingredients to make a pizza.  Guess I will be experimenting more with that tiny pizza cast iron pan and ingredients.  :-D

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #669 on: December 05, 2012, 10:02:05 AM »
Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #670 on: December 05, 2012, 10:04:48 AM »
Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #671 on: December 05, 2012, 10:07:31 AM »
Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #672 on: December 05, 2012, 10:09:34 AM »
Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #673 on: December 05, 2012, 10:11:52 AM »
Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #674 on: December 05, 2012, 11:14:08 AM »
If anyone is interested, I saw this article on facebook today about Buddyís Half-Baked Pizza Review & Giveaway.

http://www.detroitmommies.com/2012/12/buddys-half-baked-pizza-review-giveaway/

Norma