Author Topic: Two Billís pizza..dough and Carmelina Sauce..great!  (Read 245870 times)

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Offline Pete-zza

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1650 on: March 03, 2013, 12:39:59 PM »
I always wondered if the dough really did contracted in the steel pans, but couldnít really tell since the caramelized cheese was also on the edges.  The dough did contact when making this pizza.  The whole pizza just slide out of the steel pan really easy.  The steel pan is fine after making this pizza.
Norma,

I read your post too fast and misread your statement about the caramelized cheese. However, you might be interested to know that at the Detroit Style Pizza Co. website at http://detroitstylepizza.co/mailorderpizza/ it says that its pizzas (mail-order) are 7" x 9". Those are baked in the 8" x 10" pans. The same was also true when PizzaHog took photos of one of Jet's pizzas, as noted at Reply 70 at http://www.pizzamaking.com/forum/index.php/topic,8247.msg135948.html#msg135948. In that post, he said that the dimensions of the Jet's pizza he purchased were 6 7/8" by 8 7/8". That's essentially 7" x 9".

Peter


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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1651 on: March 03, 2013, 01:36:16 PM »
Norma,

I read your post too fast and misread your statement about the caramelized cheese. However, you might be interested to know that at the Detroit Style Pizza Co. website at http://detroitstylepizza.co/mailorderpizza/ it says that its pizzas (mail-order) are 7" x 9". Those are baked in the 8" x 10" pans. The same was also true when PizzaHog took photos of one of Jet's pizzas, as noted at Reply 70 at http://www.pizzamaking.com/forum/index.php/topic,8247.msg135948.html#msg135948. In that post, he said that the dimensions of the Jet's pizza he purchased were 6 7/8" by 8 7/8". That's essentially 7" x 9".

Peter

Peter,

I was interested in knowing that at the Detroit Style Pizza Co. website says their (mail-order) pizzas are 7Ēx9Ē.  I didnít note either when PizzaHog said what the measurements were when PizzaHog measured the Jetís pizza. 

I think Gene asked me back at Reply 1584 http://www.pizzamaking.com/forum/index.php/topic,21559.msg239876.html#msg239876 about if the cheese actually pulls away from the sides while the pie is baking.  I replied to what Gene had posted at Reply 1586  http://www.pizzamaking.com/forum/index.php/topic,21559.msg239887.html#msg239887 and didnít really think the caramelized cheese really pulled away from the pan.  I can see now that the dough does pull away from the pan when baking. 

The butter, cinnamon and sugar Detroit style pizza reminded me of some kind of dessert the sticky bun stand sells at market, but I canít recall what those squares are called.  I used to love them, but havenít purchased any for many years. 

Maybe someone else will come up with more ideas for a dessert Detroit style pizza.

Norma 

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1652 on: March 03, 2013, 01:37:26 PM »
Peter,

Somehow I missed your post at Reply 1615 http://www.pizzamaking.com/forum/index.php/topic,21559.msg240556.html#msg240556 Thank you for telling me the terms pre-bake and par-bake are often used synonymously, however you prefer to to use the term par-bake for crusts that are to be baked and then set aside in bags or other storage area for longer term use.  

Thanks also for telling me to use multiple search terms when I am searching here on the forum or at PMQTT.  

Norma

Offline gschwim

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1653 on: March 03, 2013, 01:42:00 PM »
Well, maybe not totally, but she is dependable!

How-bow-chew? Made any pizza lately?

I've been making a pizza every Saturday and Sunday (can't do it everyday or I'll get fat!), but I'm not a "natural cook" and so far, none of my DS pizzas has been worth photographing and posting.

One problem is that brick cheese is not available in NYC, so I'm trying other combos to come up with something I like.  But my main problem is what kind and how much oil to use and how long to bake and at what temperature to get a crispy bottom crust without the edge-cheese sticking to the pan sides.  Last night, I tried applying a liberal amount of canola oil with a paintbrush, par-baking the dough for 3 minutes at 500 degrees, then "painting" more canola oil on the sides before putting the white cheddar around the edges.  I baked the pie at 500 (or was it 550?) degrees for 12 more minutes.  The end result was a pie with a soggy, not crispy bottom and on two sides, the cheese had "slopped over" the crust and there was no crust at all.  On the other two sides, I got a crispy crust.

Also, I've been baking on a pizza stone, but Buddy's and others use a conveyor oven, so maybe I should bake on a rack, instead of a stone?

I'm using Better for Bread flower in the "standard" 100%-75% flour-water ratio that seems to be giving good results.

So any advice anyone cares to offer about what oil and how much to use in the pan, how to apply the oil, baking temperatures and times, whether I should put the pan on a pizza stone or on the oven shelf, would be greatly appreciated.

Gene

Offline Chicago Bob

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1654 on: March 03, 2013, 01:42:26 PM »
Are you thinking of those Cinnabon you see at the mall Norma? http://en.wikipedia.org/wiki/Cinnabon

For a suggestion, I will say how about something like an apple or peach crisp/cobbler type of topping on your DS dough. :chef:
« Last Edit: March 03, 2013, 01:46:38 PM by Chicago Bob »
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Offline gschwim

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1655 on: March 03, 2013, 01:45:45 PM »

The butter, cinnamon and sugar Detroit style pizza reminded me of some kind of dessert the sticky bun stand sells at market, but I canít recall what those squares are called.  I used to love them, but havenít purchased any for many years. 

Maybe someone else will come up with more ideas for a dessert Detroit style pizza.

Norma 

Norma,

Well, if you've got sugar, especially brown sugar, and cinnamon, I think you've basically got a cinnamon bun.

I tried something similar, except that I baked the dough "naked" and after I took the finished dough out of the oven, I brushed the top with lots of melted butter and sprinkled homemade cinnamon sugar (made with brown sugar) liberally on top.

Gene

Offline Pete-zza

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1656 on: March 03, 2013, 02:16:17 PM »
Thanks also for telling me to use multiple search terms when I am searching here on the forum or at PMQTT.  
Norma,

Steve (the owner of this forum) has made several changes to the new version of the forum's search engine that I have been testing, and I believe that I can safely say that you and I and many other members will see a big improvement in the search function. Set your clock for March 10.

Peter
« Last Edit: March 03, 2013, 02:39:41 PM by Pete-zza »

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1657 on: March 03, 2013, 02:18:08 PM »

So any advice anyone cares to offer about what oil and how much to use in the pan, how to apply the oil, baking temperatures and times, whether I should put the pan on a pizza stone or on the oven shelf, would be greatly appreciated.

Gene


Gene,

If your steel pans are seasoned properly there shouldnít be a lot of sticking issues.  I do have them at times though.  Maybe you could try butter flavored Crisco when you bake the pizza.  I have tried Canola oil and shortening in my pans and either seems to work well.  If your steel pans are seasoned enough I would think about a little more than a tablespoon of oil would do the job to bake.  Just make sure you brush the oil on all bare spots and add a little more if the pan isnĎt coated.  When I use shortening I donít use a lot for the bake either.  I just make sure all the bare steel is covered with shortening.  I do bake on a pizza stone at home and at market.  You can see my baking times on this thread.  At home it is almost 15 minutes and about the same at market.

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1658 on: March 03, 2013, 02:23:40 PM »
Are you thinking of those Cinnabon you see at the mall Norma? http://en.wikipedia.org/wiki/Cinnabon

For a suggestion, I will say how about something like an apple or peach crisp/cobbler type of topping on your DS dough. :chef:

Bob,

No, it isn't like a Cinnabon I see at the mall.  It is some kind of what basically looks almost the same as the Detroit style pizza I made with the melted butter, white sugar and cinnamon.  There isn't as much toppings as I applied though and the crust is thinner.  I have to see what they are called this coming Tuesday if they still are making them.

An apple and peach crisp/cobbler type sounds very good.  I will have to watch myself though, because I try to stay away from that kind of stuff the best I can.   :-D  It might be too tempting if it is right there though. 

Norma


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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1659 on: March 03, 2013, 02:25:06 PM »
Norma,

Well, if you've got sugar, especially brown sugar, and cinnamon, I think you've basically got a cinnamon bun.

I tried something similar, except that I baked the dough "naked" and after I took the finished dough out of the oven, I brushed the top with lots of melted butter and sprinkled homemade cinnamon sugar (made with brown sugar) liberally on top.

Gene


Gene,

I used white sugar.  Yours sounds delicious too!   ;D

Norma
« Last Edit: March 03, 2013, 02:32:02 PM by norma427 »

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1660 on: March 03, 2013, 02:30:30 PM »
Norma,

Steve (the owner of this forum) has made several changes to the new version of the forum's search engine that I have been testing, and I believe that I can safely say that you and I and many other members will see a big improvement in the search function. Set your clock for March 10.

Peter


Peter,

That is great news that Steve (the owner of this forum) has made several changes to the new version and it will make searching easier.  8) I will set my clock for March 10th, but I might go nuts on March 9th without the forum to wake me up.  :'( I see you signed your name as Norma.   :-D

Norma

Offline Pete-zza

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1661 on: March 03, 2013, 02:42:30 PM »
I see you signed your name as Norma.Norma
Norma,

Thanks, I have corrected that. I must have gotten too excited over the prospects of an improved search function.

Norma

Oops, Peter

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1662 on: March 03, 2013, 02:52:51 PM »
Norma,

Thanks, I have corrected that. I must have gotten too excited over the prospects of an improved search function.

Norma

Oops, Peter

Peter,

I can understand you especially would be very excited about the prospects of an improved search function.  I think most members will also like an improved search function.

Norma

Offline gschwim

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1663 on: March 03, 2013, 02:56:33 PM »
Bob,

No, it isn't like a Cinnabon I see at the mall.  It is some kind of what basically looks almost the same as the Detroit style pizza I made with the melted butter, white sugar and cinnamon.  There isn't as much toppings as I applied though and the crust is thinner.  I have to see what they are called this coming Tuesday if they still are making them.

An apple and peach crisp/cobbler type sounds very good.  I will have to watch myself though, because I try to stay away from that kind of stuff the best I can.   :-D  It might be too tempting if it is right there though. 

Norma

Norma,

Of course, the Cinnabon rolls are actual rolls, with frosting on top; I was really just referring to the filling ingredients, which are butter, sugar and cinnamon:  http://goo.gl/cPoqe

But if you looked at the Paula Deen recipe I linked to, perhaps you noticed the "optional" ingredients:  raisins, walnuts and pecans.  Maybe when you make your next one...  :^)

Gene

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1664 on: March 03, 2013, 03:13:57 PM »
Looks great Norma. I need to make that again!

CL
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1665 on: March 03, 2013, 03:15:58 PM »
Norma,

Of course, the Cinnabon rolls are actual rolls, with frosting on top; I was really just referring to the filling ingredients, which are butter, sugar and cinnamon:  http://goo.gl/cPoqe

But if you looked at the Paula Deen recipe I linked to, perhaps you noticed the "optional" ingredients:  raisins, walnuts and pecans.  Maybe when you make your next one...  :^)

Gene


Gene,

The raisins, walnuts and pecans sound good.  I first have to see if customers are even interested in a dessert Detroit style.

Norma

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1666 on: March 03, 2013, 03:17:45 PM »
Looks great Norma. I need to make that again!

CL

Thanks Craig for you first inventing this type of Detroit style!  ;) I know I will make them more now since I tried your methods.

Norma


Offline gschwim

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1667 on: March 03, 2013, 03:30:09 PM »
Gene,

The raisins, walnuts and pecans sound good.  I first have to see if customers are even interested in a dessert Detroit style.

Norma

Norma,

Only way to find out is to make one.  If no one likes it, you can send it to me.

Gene

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1668 on: March 03, 2013, 04:04:37 PM »
Gene,
 I've been using shortening to coat my pans and baking without the stone. I used to bake on a stone but have better results without. I have good results baking at 500 in the middle of the oven, though I usually have to lay a sheet of foil over the pans about halfway through to keep from over cooking the top.

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1669 on: March 03, 2013, 04:19:43 PM »
Norma,

Only way to find out is to make one.  If no one likes it, you can send it to me.

Gene


Gene,

I know the only way to know is to try and make one and see what customers think.  I would think the dessert pizza would be stale if I sent you one though.  I can't add to many expensive toppings.  The butter alone costs enough.  I know how high in costs nuts are right now because I do eat nuts all the time. 

Norma

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1670 on: March 05, 2013, 09:27:06 PM »
This post is for anyone that is interested if what those squares at the sticky bun stand are called.  They are called Moravian Sugar Cakes.  I went to the Sticky Bun and their baked goods stand at market today to see what they were.  I purchased 2 (one for me and one for Steve).  It has been about 9 years since I have eaten Moravian Sugar Cakes and had forgotten in my post at Reply 1651 http://www.pizzamaking.com/forum/index.php/topic,21559.msg240982.html#msg240982 what the Moravian Sugar Cakes were called when I was trying to recall what the butter, cinnamon, white sugar Detroit style pizza I made from Craigís recipe tasted like.  Dang, my memory must sure be getting bad that I canít recall what those squares were called about 9 years ago.   :-D

It can been how cheap those squares are.  They were just as I had remembered them and were quite delicious.  They have dimples placed in the dough that has more of the cinnamon and sugar, or either the cinnamon and sugar ends up that way from the dimples.  I believe they also brush them with butter, but am not sure.  I think it can be seen in the background how big the Blodgett ovens are that they bake their sticky buns in and also their other baked products.

Steve and I tried a Detroit pizza with butter, cinnamon and white sugar today.  Steve also really liked this pizza.  I guess someone wouldnít need to add as much butter, cinnamon and sugar like I did for a Detroit style for them to be more like the Moravian Sugar Cakes.

The last picture is a slice of the Detroit style pizza we made today.

Norma  

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1671 on: March 05, 2013, 09:30:37 PM »
Sorry, I forgot to post what the crumb of the Moravian Sugar Cake looked like.

Norma

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1672 on: March 05, 2013, 09:52:49 PM »
I have been on the search for a different cheese for my Detroit style pizzas at market.  I purchased a block (44.37 lbs.) of a different kind of cheese to try today.  That sure was one big block of cheese.  I really liked how this new cheese melted and tasted on the one Detroit style pizza I tried later today.  I think this will be my special cheese to use on my Detroit style pizzas after trying it today.  I will then be somewhat like all the other ďbig boyĒ Detroit style pizza businesses that use their own unique cheese, or cheeses on their Detroit style pizzas. 

Norma

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1673 on: March 05, 2013, 09:56:35 PM »
This new cheese grated nicely too and doesn't clump together at all.

Norma

Offline gschwim

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1674 on: March 05, 2013, 11:22:06 PM »
Gene,
 I've been using shortening to coat my pans and baking without the stone. I used to bake on a stone but have better results without. I have good results baking at 500 in the middle of the oven, though I usually have to lay a sheet of foil over the pans about halfway through to keep from over cooking the top.

Foil - that's not a bad idea.  I'll try it.

Thanks.

Gene


 

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