Author Topic: Craig's Detroit Pizza  (Read 15172 times)

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Offline TXCraig1

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Re: Craig's Detroit Pizza
« Reply #160 on: May 02, 2013, 12:58:50 PM »
Those babies look perfect!  Love the bacon and jalapenos. 

Thank you. That's probably the house favorite. Though, my favorite is the spicy Margherita.
I love pigs. They convert vegetables into bacon.


Offline Serpentelli

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Re: Craig's Detroit Pizza
« Reply #161 on: May 02, 2013, 01:00:25 PM »
Craig,

Great as usu.

Any recent cheese experiments with these?

I didn't see where you mentioned that here. Also would be interested in quantity of cheese that you're using. Norma (who admits that she is trying to run a profitable business) is using 6 ounces. There is probably a "too much cheese" line which can be crossed, but so far I have not encountered it!

John K

Offline Ev

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Re: Craig's Detroit Pizza
« Reply #162 on: May 02, 2013, 02:03:22 PM »
...nor have I.

 Great looking pies, Craig!

Offline TXCraig1

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Re: Craig's Detroit Pizza
« Reply #163 on: May 02, 2013, 02:55:23 PM »
Any recent cheese experiments with these?
I didn't see where you mentioned that here. Also would be interested in quantity of cheese that you're using. Norma (who admits that she is trying to run a profitable business) is using 6 ounces. There is probably a "too much cheese" line which can be crossed, but so far I have not encountered it!

I've tried a couple different types of sharp white cheddar but still haven't found anything meaningfully better than the least expensive HEB brand. I tried both 12 and 18 month in this batch and preferred the 12, but other factors could have been at play. I've never measured the cheese. It almost looks like too much when I put it on, but it never is - or too little for that matter. If anything, I think I would use less than I do - not more.

CL
I love pigs. They convert vegetables into bacon.

Offline Skee

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Re: Craig's Detroit Pizza
« Reply #164 on: May 02, 2013, 05:04:49 PM »
I'd also note that my pies have finally stopped sticking to the pans - they pop right out now
Isn't it great when they get to that point? Just tilt the pan a little, pull up on one edge of the pizza, and it slides out on the rack.   Looking at your beautiful DS pies, I'm wishing I had a dough ball rising now, could go home and make a DS for dinner! 
« Last Edit: May 02, 2013, 05:06:30 PM by Skee »

Offline breffni

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Re: Craig's Detroit Pizza
« Reply #165 on: August 12, 2013, 11:31:17 AM »
First Detroit attempt…wow, this stuff is awesome! Incredible how light, airy and fluffy the crumb is, just melts in your mouth.

Also experimented with a Grandma-style pie with the other half of the same dough (made enough for 4 balls, so did 2 in Detroit pans and a double batch on a sheet tray) – decent, but absolutely no comparison to how good the Detroit-style is. Guess the sauce soaking into the dough when cooking inhibits the rise?

Hopefully I don’t ruin the pans scraping them out before they become fully seasoned.