Author Topic: Two Billís pizza..dough and Carmelina Sauce..great!  (Read 243748 times)

0 Members and 1 Guest are viewing this topic.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1950 on: June 10, 2013, 08:53:51 PM »
Scotty,

Which formulation did you use?  Sometimes a different rack position needs to be used so the bottom crusts gets baked right.  What temperature did you bake at and what rack position did you use?

Your pizza looks pretty good to me. 

Norma


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1951 on: June 10, 2013, 09:01:05 PM »
From VIA 313 on facebook today.  VIA 313 getting some street cred on the big screen. 



Maybe I need to move to Texas and start making Detroit style pizzas.  Maybe my opportunity awaits.   :-D

Norma

Offline VAscotty

  • Registered User
  • Posts: 9
  • Location: Hampton Roads
  • I Love Pizza!
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1952 on: June 10, 2013, 09:20:33 PM »
Scotty,

Which formulation did you use?  Sometimes a different rack position needs to be used so the bottom crusts gets baked right.  What temperature did you bake at and what rack position did you use?

Your pizza looks pretty good to me. 

Norma

Thank you. I was pleased with the appearance of the pie, and maybe if I hadn't grown up in Detroit would've been more satisfied with the results, but my wife and salesgirl were pleased.

I used .8% IDY and 71.23% water. I used half KABF and half KAAP. I baked it in my home electric oven on a pizza stone, bottom rack, 550 for about 12 minutes. My pan from Detroit Style Pizza company hasn't arrived yet and I'm also waiting on a remote thermometer so I can know exactly what temp I'm cooking at.

I let the dough cold proof for about 28 hours, the dough was very tough to work with, but added some flour and that helped a ton.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12514
  • Location: Durham,NC
  • Easy peazzy
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1953 on: June 10, 2013, 09:26:10 PM »
From VIA 313 on facebook today.  VIA 313 getting some street cred on the big screen.



Maybe I need to move to Texas and start making Detroit style pizzas.  Maybe my opportunity awaits.   :-D

Norma
Why the heck not....you only get one stab at this crazy thing called life!  >:D
"Care Free Highway...let me slip away on you"

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1954 on: June 10, 2013, 10:33:48 PM »
Thank you. I was pleased with the appearance of the pie, and maybe if I hadn't grown up in Detroit would've been more satisfied with the results, but my wife and salesgirl were pleased.

I used .8% IDY and 71.23% water. I used half KABF and half KAAP. I baked it in my home electric oven on a pizza stone, bottom rack, 550 for about 12 minutes. My pan from Detroit Style Pizza company hasn't arrived yet and I'm also waiting on a remote thermometer so I can know exactly what temp I'm cooking at.

I let the dough cold proof for about 28 hours, the dough was very tough to work with, but added some flour and that helped a ton.

Scotty,

I think you will be able to make a Detroit Style pizza after another attempt, or a few attempts.  I could not get my Detroit style pizzas right at first either.  I am glad your wife and salesgirl were pleased with your Detroit style pizza.  I think a steel pan from the Detroit Style Pizza Company will get you closer to your goal.  What did the bottom of your crust look like that you weren't happy with it.  I just wondered since you are baking at a higher temperature on a pizza stone on the bottom rack. 

I have dabbed my dough in flour to sometimes to get it to ball better.  I try to dip in flour and then ball and I can usually tell if it needs a little more flour when balling.  Did you ball and then put the dough ball in the pan?  How did you mix the dough and what did use to mix the dough. 

Sorry to be asking all these questions, but that is the only way I can really know what you did.

Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1955 on: June 10, 2013, 10:35:43 PM »
Why the heck not....you only get one stab at this crazy thing called life!  >:D

Bob,

Lol, I might be kind of crazy, but I don't think this late in life that I just would leave and start over in a strange place.   :-D  At least I know my way around where I live.

Norma

Offline VAscotty

  • Registered User
  • Posts: 9
  • Location: Hampton Roads
  • I Love Pizza!
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1956 on: June 11, 2013, 05:50:22 AM »
Scotty,

I think you will be able to make a Detroit Style pizza after another attempt, or a few attempts.  I could not get my Detroit style pizzas right at first either.  I am glad your wife and salesgirl were pleased with your Detroit style pizza.  I think a steel pan from the Detroit Style Pizza Company will get you closer to your goal.  What did the bottom of your crust look like that you weren't happy with it.  I just wondered since you are baking at a higher temperature on a pizza stone on the bottom rack. 

I have dabbed my dough in flour to sometimes to get it to ball better.  I try to dip in flour and then ball and I can usually tell if it needs a little more flour when balling.  Did you ball and then put the dough ball in the pan?  How did you mix the dough and what did use to mix the dough. 

Sorry to be asking all these questions, but that is the only way I can really know what you did.

Norma

I tried balling it immediately, however it was way too sticky, so I just kinda threw it in a bowl, covered it, and let it set. I mixed the dough with a standard kitchen aide mixer, started slow for a minute and then upped the speed for about 5.

The more I think about it, I may have had too much cheese on it. How much do you typically use?

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1957 on: June 11, 2013, 07:01:25 AM »
I tried balling it immediately, however it was way too sticky, so I just kinda threw it in a bowl, covered it, and let it set. I mixed the dough with a standard kitchen aide mixer, started slow for a minute and then upped the speed for about 5.

The more I think about it, I may have had too much cheese on it. How much do you typically use?

Scotty,

I don't know if you want to try what I do to make the dough less sticky, but I use the flat beater only at home and at market, first mix on a slower speed, then turn to a higher speed, then rest the dough so the flour gets hydrated more with the water (10 minutes), then mix again starting on a lower speed and then change to a higher speed again so the dough starts to slap some against the side of the mixer bowl.  I don't have the time this morning to find where I showed that on this thread, but if you want me to find that, or those links I can tomorrow if that is something you want to try to get less sticky dough. 

I only use 6 ounces of cheese at market, but that is only because I am trying to keep costs down when making a Detroit style pizza at market.  My cheese price a lb. has gone up again, and since I purchase the cheese I use in about 45 lb. blocks each amount of cheese increase in price makes the costs of my Detroit style and regular pizzas go higher.  I go though a 45 lb. block in about 2 weeks, but then I also use the same cheese for another style of pizza I make.  I have tried 8 ounces like Buddy's uses and I do like 8 ounces of grated cheese for a Detroit style pizza. 

Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1958 on: June 12, 2013, 08:32:11 AM »
This was just another different topping Detroit style made yesterday.  The toppings were the cheese, sauce, and baby Arugula with grated aged Argentina hard Parmesan cheese added after the bake and then drizzled with some pesto.

I thought this DS pizza with those dressings tasted good.

Norma


Offline Skee

  • Registered User
  • Posts: 147
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1959 on: June 12, 2013, 12:20:50 PM »
I thought this DS pizza with those dressings tasted good.
Norma, that looks really tasty!  How did the arugula fare when you cut it or did you sell it as a whole pie?

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1960 on: June 12, 2013, 01:12:11 PM »
Norma, that looks really tasty!  How did the arugula fare when you cut it or did you sell it as a whole pie?

Britt,

The arugula fared well when the pie was cut.  I use a pizza rocker knife when cutting my pizzas.  The pizza rocker knife keeps hot cheese, or cheeses and also other toppings from running into each other.

My pizza rocker knife looks something like this.   
http://www.foodservicewarehouse.com/mundial/5659-20/p1454531.aspx?utm_medium=cpc&utm_term=Mundial-5659-20&utm_campaign=Pizza-Knives&source=googleps&gclid=CJaE5ZOB37cCFUmY4Aod7CwA3g 

Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1961 on: June 12, 2013, 01:55:02 PM »
I would like Buddy's to see what Detroit Style Pizza Company just sent me in an email.  This is what the email said. 

Detroit Style Pizza Newsletter
 Vol. 1, Issue 6

HOME    |      BLOG    |      DIRECTORY      |      PIZZA/PANS      |      TRAINING     |      CONTACT

 
What Makes Authentic Detroit Style Pizza Makers Unique?
 
There's no question that Detroit Style Pizza is the fastest-growing trend in the pizza industry, but you might wonder what makes Authentic Detroit Style Pizza Makers unique. Authentic Detroit Style Pizza Makers are encouraged to get creative with their pizzas, but they also adhere to specific standards that yield truly authentic Detroit Style Pizza. These standards cover everything from the use of square seasoned steel pans and deck oven baking to proper dough preparation and the right time to ladle on the sauce.
 
The Authentic Detroit Style Pizza Maker standards aren't in place to limit creativity, but to maintain style quality and consistency between pizzerias that serve authentic Detroit Style Pizza. Customers expect the real deal; and, after all, a little limitation paves the way to a lot of creativity!
 
Learn more about what makes Authentic Detroit Style Pizza Makers unique
 
 
How Detroit Style Pizza Differs from New York and Chicago Styles
 
Ever wonder what sets the Big 3 pizzas apart? For starters:
 
New York Style Pizza is famous for its thin crust, which is hand-tossed and stretched, spread with tomato sauce, and topped with cheese and other toppings. Normally baked in a deck oven, the resulting crust is typically soft and foldable rather than crispy.
 

Chicago Style Pizza is a deep dish pizza. Its thick dough is pressed into a round pan as a pie, so that the crust sticks up around the edges. Sauce, cheese, and toppings are then placed into the bowl-like crust. Itís a thick, hearty pizza.
 
 

Detroit Style Pizza is made from a deep dish crust pressed into well-seasoned square steel pans and baked in deck ovens. A layer of pepperoni is applied directly on the crust, brick and mozzarella cheeses are spread edge-to-edge, and additional toppings are sprinkled on top. The cheese caramelizes to the crust edges during baking, and red sauce is ladled on top before or after baking. Detroit Style Pizza features a crust that is light and airy on the inside, crispy on the outside.
 
Learn more
 
Authentic Detroit Style Pizza Maker of the Month: KJ's Pizza, Grass Valley, CA
 
Congratulations to KJ's Pizza, our Authentic Detroit Style Pizza Maker of the Month! Owned and operated by Paul and Kathy Jechura in Grass Valley, Calif., KJ's Pizza recently earned Authentic Detroit Style Pizza Maker designation. Both Detroit natives, the Jechuras grew up eating Detroit Style Pizza and wanted to bring the style to their California-based restaurant, which they recently converted from a Quiznoís franchise. World Champion Pizza Maker Shawn Randazzo trained the Jechuras over a five-day period in early February 2013.
 
Read More...

The video again from Shawn Randazzo.  !

I would like someone to tell Buddy's Pizza that they need to bake in a deck oven to make an authentic Detroit style pizza.   :-D

Norma
 

Online tinroofrusted

  • Supporting Member
  • *
  • Posts: 1384
  • Location: OC, CA
  • Experimenting....
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1962 on: June 12, 2013, 02:53:10 PM »
Hey Norma, thanks for the post of the Detroit Style Pizza Newsletter. I wonder if you have a URL to subscribe to their newsletter? 

Thanks.

TinRoof

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1963 on: June 12, 2013, 03:29:22 PM »
Hey Norma, thanks for the post of the Detroit Style Pizza Newsletter. I wonder if you have a URL to subscribe to their newsletter? 

Thanks.

TinRoof

TinRoof,

This is the address it said in my email.  Detroit Style Pizza info@detroitstylepizza.com   I really don't recall, but think I must have subscribed to the newsletter.

Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1964 on: June 12, 2013, 03:35:37 PM »
These photos are of how much the dough balls fermented in 3 pans until early Tuesday morning, the first two Detroit style pizzas made yesterday and a cicada killer wasp.  I did add less yeast to my dough batch on Monday, because of how much the dough balls fermented last week. I think I might have to go lower in the yeast amount, but the dough balls did work out okay throughout the whole day.  I used 4 slices of sandwich pepperoni on the 4-square cheese-pepperoni Detroit style pizzas yesterday and customers seemed to like those large slices of pepperoni. 

I am only posting about the cicada killer wasp because I wasn't aware of what became of that cicada killer wasp.  Last summer that bugger was flying around inside market and buzzing and dive bombing and I sure couldn't tell what that insect was.  I didn't know until yesterday that the one man that has a stand in my area caught that cicada killer wasp and then preserved it.  That man has a mystery box each week and I always wonder what is inside of that box and ask questions.  I found how the cicada killer wasp first kills cicadas and then lays their eggs inside of the cicada interesting.  The man told me the cicada killer wasp drags the cicada into a tunnel in the ground.  That man that has the educational stand is very interesting to talk to and I look forward to finding out more information from him each week.  He was a biology teacher at one time and collects all kinds of insects and other stuff.  That was the first time I saw up close what a cicada wasp looked like.  Steve told me yesterday that at one point in time a cicada killer wasp did land on his leg.  I said I would have had fits.  :-D

Norma
« Last Edit: June 12, 2013, 03:37:59 PM by norma427 »

Offline Skee

  • Registered User
  • Posts: 147
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1965 on: June 12, 2013, 04:28:41 PM »
Norma,

That huge pepperoni looks tasty!

Cicada wasps are interesting for sure.  Anything that lays eggs in another creature fascinates me.

Britt

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12514
  • Location: Durham,NC
  • Easy peazzy
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1966 on: June 12, 2013, 05:11:53 PM »
Buzz  buzzzzz Norma...watch out!   :o

I love that sort of stuff your Market biology associate is into.
I have an Uncle(an entomologist)who was Director of foreign laboratory installations first for the FDA and then later on for the Smithsonian Institute. As a child I collected the post cards I received from him from all around the World(labs that he was setting up). At the age of 13 I had my first jet airplane ride with my Grandma to Washington D.C. to visit Uncle Sonny(Dr. bug us kids called him : ;D). At his lab there he put a tsetse fly under an electron microscope an said "look at this Bobbie"...he had it focused on the eye of the fly...Norma; I physically jumped back away from the scope lenses...that view scared the crap out of me!!!   :-D
"Care Free Highway...let me slip away on you"


Offline redox

  • Registered User
  • Posts: 1051
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1967 on: June 12, 2013, 07:27:55 PM »
Norma,

That huge pepperoni looks tasty!

Cicada wasps are interesting for sure.  Anything that lays eggs in another creature fascinates me.

Britt

I've got a cousin that had her son via surrogate mother. Does that count, egglayin'-wise?  :angel:

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12514
  • Location: Durham,NC
  • Easy peazzy
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1968 on: June 12, 2013, 08:29:44 PM »
I've got a cousin that had her son via surrogate mother. Does that count, egglayin'-wise?  :angel:
Sure it does...extra points if your cousin is a W.A.S.P.   ;D
"Care Free Highway...let me slip away on you"

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1969 on: June 12, 2013, 10:45:30 PM »
Norma,

That huge pepperoni looks tasty!

Cicada wasps are interesting for sure.  Anything that lays eggs in another creature fascinates me.

Britt

Britt,

The large sandwich pepperoni is very tasty.  I have to look again when I am at the one supermarket, but I think that large sandwich pepperoni is produced by the same company that produces Buddy's smaller pepperoni. 

I agree that anything that lays eggs in another creature is fascinating.  I found about the same thing with hornworms.

Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1970 on: June 12, 2013, 10:57:55 PM »
Buzz  buzzzzz Norma...watch out!   :o

I love that sort of stuff your Market biology associate is into.
I have an Uncle(an entomologist)who was Director of foreign laboratory installations first for the FDA and then later on for the Smithsonian Institute. As a child I collected the post cards I received from him from all around the World(labs that he was setting up). At the age of 13 I had my first jet airplane ride with my Grandma to Washington D.C. to visit Uncle Sonny(Dr. bug us kids called him : ;D). At his lab there he put a tsetse fly under an electron microscope an said "look at this Bobbie"...he had it focused on the eye of the fly...Norma; I physically jumped back away from the scope lenses...that view scared the crap out of me!!!   :-D

Bob,

Yep that darn cicada wasp sure was neat last summer and I could not really get a look at it until this past Tuesday, but there is no way I want one of them near me when they are alive.  The way folks are saying this summer about the 17 year old cicadas coming out so bad we might need more of those cicada wasps.   

The market biology associate is very interesting and knows a lot about everything.  He looks like he is Amish, but isn't.  He always hollers out at night when he is leaving, ďHappy market day to all, and to all a good nightĒ.  He has a deep booming voice and I enjoy his weekly good-night.

I enjoyed your stories about your Uncle that is an entomologist.  The tsetse fly under the electron microscope made me laugh and what you did.   :-D

I have visited the Smithsonian Institutes many times and even held a very large hissing cockroach one time. 

Norma

Offline Skee

  • Registered User
  • Posts: 147
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1971 on: June 13, 2013, 01:00:09 PM »
I have visited the Smithsonian Institutes many times and even held a very large hissing cockroach one time. 
Norma,  that's one good reason NOT to move to Texas to make DS pizza - we don't have anything nearly as fantastic as the Smithsonians down here.  There are some good museums and historical places, but they're the kind of thing you do once and you're done with it, and nothing's close to anything else, so you can spend most of a day just driving to and from.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1972 on: June 13, 2013, 01:48:23 PM »
Norma,  that's one good reason NOT to move to Texas to make DS pizza - we don't have anything nearly as fantastic as the Smithsonians down here.  There are some good museums and historical places, but they're the kind of thing you do once and you're done with it, and nothing's close to anything else, so you can spend most of a day just driving to and from.

Britt,

Thanks for telling me the one good reason not to move to Texas to make DS pizza.  I haven't ever really visited Texas, so I don't know what is there.  I have only been in the Dallas/FortWorth airport waiting for another flight to somewhere else one time.

Norma

Offline VAscotty

  • Registered User
  • Posts: 9
  • Location: Hampton Roads
  • I Love Pizza!
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1973 on: June 16, 2013, 03:27:29 PM »
I tried again, mixed it more, let it rest, was still really sticky coming out of the bowl. After a day in the fridge, it was easier to work with, but the middle didn't quite cook up like it should. I'm gonna put it in the oven higher up next time, but I've got to figure out how to make the dough easier to work with for balling. If I were to make a few balls at once, I'd have a heck of a time.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24211
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1974 on: June 16, 2013, 04:22:39 PM »
I tried again, mixed it more, let it rest, was still really sticky coming out of the bowl. After a day in the fridge, it was easier to work with, but the middle didn't quite cook up like it should. I'm gonna put it in the oven higher up next time, but I've got to figure out how to make the dough easier to work with for balling. If I were to make a few balls at once, I'd have a heck of a time.

Scotty,

You can see at Reply 37 http://www.pizzamaking.com/forum/index.php/topic,21559.msg220077.html#msg220077  how I mixed and I also said my dough felt sticker.  Peter posted at Reply 52 that I might want to try the double kneading method.  http://www.pizzamaking.com/forum/index.php/topic,21559.msg220309.html#msg220309  At Reply 55 http://www.pizzamaking.com/forum/index.php/topic,21559.msg220357.html#msg220357  you can see how I mixed if you are interested.

If you want to see where Peter posting about the ďdouble kneadĒ method at Buddy's it is posted at Reply 5 http://www.pizzamaking.com/forum/index.php/topic,3805.msg31842.html#msg31842

I use a ďdouble kneadĒ method now with 75% hydration, with a rest period, then knead again before dividing, scaling, balling and oiling the dough balls.  I do all of my mixing with a flat beater and the dough is intensely mixed both times.  Most doughs do not like to be mixed so intensely, but this one it doesn't seem to matter if you watch that the dough doesn't turn into a batter again.  My one dough on this thread that was higher in hydration did turn into a batter.  If you are interested and need more links to where I mixed doughs on this thread I will try to provide those links.

Norma


 

pizzapan