Author Topic: Two Billís pizza..dough and Carmelina Sauce..great!  (Read 234624 times)

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Offline Serpentelli

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1850 on: April 22, 2013, 03:58:14 PM »
I just saw I forgot the one R in the last photo of the sign. 

Norma,

Boadwalk.

That's how they pronounce "boardwalk" down here in the South, anyway! Just tell your customers you did it....... "on porpoise". :-D Sorry for the pun :-\

John K
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Offline Serpentelli

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1851 on: April 22, 2013, 04:03:37 PM »
Just received the pans.  Thanks!

If you're ever in NYC...  :^)

Gene

Hope they work for ya Gene! Not sure about commercial use, but boy do they slide out easy, even without a spatula.

Also, I have taken to NOT par-baking the crusts due to shrinkage (because the dough really does not want to stick to the edges!) And Steve's suggestion to NOT use convection, and to use the middle/ lower rack really seems to have worked for me, with these pans.

Anyway, Good Luck! My wife thanks you for helping me to de-clutter my pizza cabinet! ;D

John K
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1852 on: April 22, 2013, 06:24:35 PM »
Norma,

Boadwalk.

That's how they pronounce "boardwalk" down here in the South, anyway! Just tell your customers you did it....... "on porpoise". :-D Sorry for the pun :-\

John K

John,

Lol about the "on porpoise"!  :-D

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1853 on: April 24, 2013, 06:47:24 AM »
I had been making larger batches of the Detroit style doughs the last three weeks.  I am not sure how much dough to make for this time of the year, when the temperatures swing so much and also since it rains some Tuesdays.  I did have one left over dough ball from last Tuesday and just let it sit in the deli case until this past Monday to see what it looked like.  I had a little extra dough leftover from scaling Monday, so I took the week old dough ball out of the deli case on Monday.  The dough ball was very wet and clammy and had slumped a lot.  It still looked like it had a some fermentation bubbles though, so I just balled the extra piece of dough with the week old dough ball.  The dough ball then became normal in feel.  I tried that dough ball out at the end of yesterday to see if when using a dough ball with a higher than normal weight and also a mixed dough ball would rise in the bake.  Vermont smoked pepperoni and peppered smoked bacon were added as the toppings.  I should have applied the Vermont smoked pepperoni in the middle of the bake, because it wanted to brown too much, but I was more interested if this dough would rise right in the bake.  It did rise normally in the bake, but I found it interesting that the rim crust didnít get those extra crispy caramelized edges, I guess that was from the higher height when the cheese melted along the sides of the steel pan.  The bottom crust did get browner and crisper though.  At least I found out that old dough can be added to freshly made dough and it still rises well in the bake.  The taste of the crumb really didnít improve any in flavor though.

I did season my steel pans the last two weeks after baking in them.  The one photo shows what my steel pans look like after the seasoning yesterday.  The pizzas are a lot easier to remove after the seasonings.  I donít know if I will have to season the steel pans every week now, or if they will be okay for awhile. 

I tried a veggie pizzas three different ways yesterday.  The first bake had no sauce, the second bake had pretty much sauce and the third baked had a little sauce.  I think I like the third bake better.  Customers seem to like the veggie Detroit style pizzas.  I had purchased a big bag of spinach for .75, a bunch of broccoli for .50 and 3 colors of peppers at market yesterday for .50 a piece.  It doesnít cost much to purchase veggies at market.  This was the first time I added the broccoli to the spinach on the dough first before the cheese and other toppings.  This style of pizza lends itself well to many toppings. 

I also tried out one other kind of topping pizza yesterday.  The sausage was applied raw.  The sausage did cook well in the bake, but I think I added too much sauce to that pizza.

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1854 on: April 24, 2013, 06:51:06 AM »
Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1855 on: April 24, 2013, 07:01:03 AM »
This was the dough and pizza with the mixed dough balls.

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1856 on: April 24, 2013, 07:02:36 AM »
Norma

Offline hurkleburkle

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1857 on: April 24, 2013, 09:24:19 PM »
Peter,

I really would not have any specific reason or motivation to post on PMQ think tank since no one must have paid any attention to my post before.  I do think though just as the Buddyís thread and this thread have been taken a fair amount of work, they should be shared with anyone that might want to make a Buddyís clone Detroit style pizza.  I donít mind sharing if it benefits another pizza business.  I guess the way I really feel is why not share information about pizza if another person can benefit.

I think I would say I do make Buddyís Detroit style pizzas at my small market stand and say the recipe or formulation was researched. 

Norma
I started that thread on the pmq and I may not have said anything abbout your post I assure you I took notice and have read hundreds of forums posts by you and others who have worked on these tasty pies.

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1858 on: April 25, 2013, 08:04:43 AM »
I started that thread on the pmq and I may not have said anything abbout your post I assure you I took notice and have read hundreds of forums posts by you and others who have worked on these tasty pies.

Steve,

I am glad the posts by everyone here on the forum about how to make a Detroit style pizza have helped you.  If you donít mind me asking, why didnít you post under your thread on PMQ think tank that you have been reading here on the forum how to make a Detroit style pizza?  I also would like to ask you where you are located and if you plan to offer Detroit style pizzas to the public.  There is no particular reason I would ask that, but am just curious.

There is man that comes to my small pizza stand every now and then and wants to purchase my pizza stand.  He was just there this past Tuesday and always says my pizzas look good, but never would taste any of them even if I gave him a free slice.  I also wondered why he didnít want to even try my pizzas if he says they look good.  He mentioned that the Detroit style pizzas looked good this past Tuesday and never heard of a Detroit style pizza.  I told him a little more about Detroit style pizzas and also told him at the Vegas Expo that Detroit style pizzas have won the championships the last two years in the pan division.  That statement about the championship must have peaked his interest.  I asked him if he wanted to try a slice, thinking he would say no again.  This time his friend and him shared a slice.  He did say the slice was very good.  I gave a couple hints on the dough was 75% hydration and I heard Steve saying Ixnay.  >:D :-D I wasnít going to tell him all about how to make a Detroit style pizzas, but wanted him to think about a high hydration dough.

I donít mind sharing what I try to do, just as many members do here, but sometimes people donít want to do the work of really reading though a thread to find out what was done by many members.

Hopefully you will post again if you plan on offering Detroit style pizzas to the public and how that goes.

Norma


Offline hurkleburkle

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1859 on: April 25, 2013, 12:59:17 PM »
I really did not have a reason for not referencing this site.  I am planning on selling these pizzas to the public, in fact tommorow I am going to be soft launching them with a small mailer and making sure I have everything under control.

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1860 on: April 25, 2013, 02:45:12 PM »
I am planning on selling these pizzas to the public, in fact tommorow I am going to be soft launching them with a small mailer and making sure I have everything under control.

Steve,

Best of luck and success with your Detroit style pizzas.  :chef: ;D Let us all know how it goes.  I always like to hear what customers think of the first Detroit style pizza they eat, or any after that too.

Norma
« Last Edit: April 25, 2013, 06:28:46 PM by norma427 »

Offline Serpentelli

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1861 on: April 25, 2013, 04:17:58 PM »
Norma,

You have been torturing my stomach all week with the latest DS pictures. :drool: I just asked my wife to take out some frozen dough and put it in my DS pans. Tonight we eat DETROIT STYLE!!!!!

Keep up the good work and the beautiful results!

John K
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1862 on: April 25, 2013, 06:34:34 PM »
Norma,

You have been torturing my stomach all week with the latest DS pictures. :drool: I just asked my wife to take out some frozen dough and put it in my DS pans. Tonight we eat DETROIT STYLE!!!!!

Keep up the good work and the beautiful results!

John K

John,

Lol, about you asked your wife to take some frozen dough out to make a Detroit style pizza in your DS pans.  I am sure your Detroit style pizzas will be good.  What isnít good about fried dough and caramelized edges.   ;D 

Thanks for your kind comments.

Norma

Offline Serpentelli

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1863 on: April 25, 2013, 07:37:55 PM »
John,
 What isnít good about fried dough and caramelized edges.   ;D 


OK,

I give up. I have been thinking for hours and I just can't think of anything about fried dough and caramelized edges that isn't good. :-D

10 minutes and counting.......

John K
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Offline Serpentelli

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1864 on: April 25, 2013, 08:16:45 PM »
Well, they aren't as pretty as Norma's.

But as Farmer Hoggit says to Babe, "That'll do pig. That'll do."

John K
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Offline Chicago Bob

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1865 on: April 25, 2013, 09:55:54 PM »
Mmmm, Mmmmmm!!  I'll bet those hit the spot. They are beauties John...great job.  :chef:
That's some good look'in snausage on there too man.... :angel:
   Bob  :-D
"Care Free Highway...let me slip away on you"

Offline Serpentelli

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1866 on: April 25, 2013, 10:00:08 PM »
Mmmm, Mmmmmm!!  I'll bet those hit the spot. They are beauties John...great job.  :chef:
That's some good look'in snausage on there too man.... :angel:
   Bob  :-D

Bob,

Don't think I don't know that you don't know what type of sausage that is!

It were goo-oo-ood!

John K
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1867 on: April 25, 2013, 11:15:35 PM »

But as Farmer Hoggit says to Babe, "That'll do pig. That'll do."

John K


Those two Detroit style pizzas of yours are pulchritudinous if they were a person!  ;D Your caramelized edges and bottom crust look perfect.  Great job!  :chef:

My guess is you used Bobís sausage.  Am I correct?  :-\

Norma

Offline Chicago Bob

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1868 on: April 25, 2013, 11:22:57 PM »
Premio Brand Mild sausage...the best thing since Detroit Steel Pans..... :P
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1869 on: April 25, 2013, 11:35:27 PM »
Premio Brand Mild sausage...the best thing since Detroit Steel Pans..... :P

Lol Bob, I knew you would say that.   :P

Norma

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1870 on: April 25, 2013, 11:42:55 PM »
Lol Bob, I knew you would say that.   :P

Norma
Yep...yet another case of our Pizza Brains working together in perfect synchronization.  ;D
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Offline Serpentelli

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1871 on: April 27, 2013, 09:36:42 AM »

Those two Detroit style pizzas of yours are pulchritudinous if they were a person!  ;D Your caramelized edges and bottom crust look perfect.  Great job!  :chef:

My guess is you used Bobís sausage.  Am I correct?  :-\

Norma

Norma,

You are correct!  I really do like the brand (Premio) and I certainly LOVE the price!

And thank you for your compliment! AND my vocabulary "word of the day"! It will be an pulchritudinous day here in the 28405. ;D Hope there are no English professors here cuz I think I used the word incorrectly! ::)

John K


pulchritudinous 
Web definitions
used of persons only; having great physical beauty; "pulchritudinous movie stars".
wordnetweb.princeton.edu/perl/webwn

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Offline Chicago Bob

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1872 on: April 27, 2013, 12:36:31 PM »
Norma,

You are correct!  I really do like the brand (Premio) and I certainly LOVE the price!

And thank you for your compliment! AND my vocabulary "word of the day"! It will be an pulchritudinous day here in the 28405. ;D Hope there are no English professors here cuz I think I used the word incorrectly! ::)

John K


pulchritudinous 
Web definitions
used of persons only; having great physical beauty; "pulchritudinous movie stars".
wordnetweb.princeton.edu/perl/webwn

It will be "a"...not "an" pulchritudinous day.   You decorously punctilious person you.  :)
"Care Free Highway...let me slip away on you"

Offline Serpentelli

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1873 on: April 27, 2013, 06:19:29 PM »
Andy asked me about the pans I was using.

They are DEFINITELY not "DOP"/certified. But they sure are cheap. And they work great.

John K
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Offline Serpentelli

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1874 on: April 27, 2013, 06:22:13 PM »
It will be "a"...not "an" pulchritudinous day.   You decorously punctilious person you.  :)

Bob,

I am gonna come up their/they're/there and kick your grammatical....... :-D :-D :chef: :-D

Love Ya man!

John K

I'm not wearing hockey pads!


 

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