Author Topic: Craig's Detroit Pizza (Read 8147 times)

Tscarborough · « **Reply #20 on:** November 13, 2012, 09:40:37 PM »

If I remember right, I used a medium sharp white cheddar when I made them, it crisped up just right. It looks like they are opening South on Thursday, I will be there to critique (and drink free beer).

Jet_deck · « **Reply #21 on:** November 13, 2012, 10:47:28 PM »

Craig the sauce looks pretty thick. Since you have bared your soul the rest of the process, what did you decide to use for sauce?

Thanks.

TXCraig1 · « **Reply #22 on:** November 13, 2012, 10:49:55 PM »

Quote from: Jet_deck on November 13, 2012, 10:47:28 PM

Craig the sauce looks pretty thick. Since you have bared your soul the rest of the process, what did you decide to use for sauce?

Thanks.

It's my regular NP sauce warmed up (just warmed - not cooked).

Jet_deck · « **Reply #23 on:** November 13, 2012, 10:52:07 PM »

Quote from: TXCraig1 on November 13, 2012, 10:49:55 PM

It's my regular NP sauce warmed up (just warmed - not cooked).

Cool, I have that recipe.

thezaman · « **Reply #24 on:** November 16, 2012, 10:46:36 AM »

craig, that is a Delicious looking pie. do you add any oregano to the sauce. ate at a Neapolitan inspired pizzeria last night that added a little Sicilian oregan and it was quite good. i am going to give this Detroit pie a try. not far from the Detroit area might take a road trip to try it first hand buddy and shields is that right?

TXCraig1 · « **Reply #25 on:** November 16, 2012, 11:00:02 AM »

Quote from: thezaman on November 16, 2012, 10:46:36 AM

craig, that is a Delicious looking pie. do you add any oregano to the sauce. ate at a Neapolitan inspired pizzeria last night that added a little Sicilian oregan and it was quite good. i am going to give this Detroit pie a try. not far from the Detroit area might take a road trip to try it first hand buddy and shields is that right?

Thanks, Larry. The only time I add oregano is when I use pepperoni or sopressata, or on a maranara. I think you'll like Detroit Style.

TXCraig1 · « **Reply #26 on:** November 16, 2012, 06:59:09 PM »

This was an 8 hour ADY version. Not bad, however I thought my previous 24 hour SD version was an order of magnitude better in every way.

67% KABF + 33% KAAP
80% water
3% oil
2% salt
0.15% ADY

The dough was mixed by hand, divided, and placed in the pans to rise. The first couple hours were at 71F, but I didn't think it was going to get there, so the last 5 or so were at 85F. I used a different (older - 12mo - and sharper) white cheddar and it didn't brown as well or taste as good as the younger cheese (6mo) I used last time.

The plain pie had Calabrian chilies and oil under the sauce.

Jet_deck · « **Reply #27 on:** November 16, 2012, 07:36:36 PM »

Quote from: TXCraig1 on November 16, 2012, 06:59:09 PM

.... Not bad, however I thought my previous 24 hour SD version was an order of magnitude better in every way....

Well it doesn't look an order of magnitude lesser than the other ones. I guess I'll have to take your word for it, though. Nice cheesebrownization.

Chicago Bob · « **Reply #28 on:** November 16, 2012, 08:08:57 PM »

Quote from: Jet_deck on November 16, 2012, 07:36:36 PM

Well it doesn't look an order of magnitude lesser than the other ones. I guess I'll have to take your word for it, though. Nice cheesebrownization.

That should be added to the Pizza Glossary....

Jet_deck · « **Reply #29 on:** November 16, 2012, 10:45:48 PM »

Quote from: TXCraig1 on November 16, 2012, 06:59:09 PM

..... I used a different (older - 12mo - and sharper) white cheddar and it didn't brown as well or taste as good as the younger cheese (6mo) I used last time.....

Crap, your aging your own cheese now?

TXCraig1 · « **Reply #30 on:** November 16, 2012, 10:49:47 PM »

Quote from: Jet_deck on November 16, 2012, 10:45:48 PM

Crap, your aging your own cheese now?

No, the 6 was from Kroger and the 12 was fom HEB.

dellavecchia · « **Reply #31 on:** November 17, 2012, 06:59:12 AM »

Looks great Craig. Put the cheese on first, leave an edge, and you have an L&B pie, only better!

John

TXCraig1 · « **Reply #32 on:** November 17, 2012, 08:27:04 AM »

Quote from: dellavecchia on November 17, 2012, 06:59:12 AM

Looks great Craig. Put the cheese on first, leave an edge, and you have an L&B pie, only better!

John

Thanks, John. These are cheese first, but no empty edge of course. I do like this style a little more than L&B.

deb415611 · « **Reply #33 on:** November 17, 2012, 10:37:40 AM »

Now i'm going to have to look into a new type of pizza - gee thanks Craig...

I'd like a slice of that pepperoni pizza....

is that VT cure?

timell · « **Reply #34 on:** November 17, 2012, 11:18:34 AM »

Quote from: TXCraig1 on November 16, 2012, 06:59:09 PM

This was an 8 hour ADY version. Not bad, however I thought my previous 24 hour SD version was an order of magnitude better in every way.

Dang it Craig! Order of magnitude better? Done. Ischia Sourdough starter ordered.

Keep up the great work.
Tim

TXCraig1 · « **Reply #35 on:** November 23, 2012, 07:16:53 PM »

100% KABF
80% HR
3% evoo
2% salt
2% Ischia culture

14 hours at 77F in bulk + another 9 in the pans. It was close to being over-risen. 300g dough/pan. Baked at 525F for 12-13min. The taste and texture of the ~24 hour KABF/Ischia crust is incredible. After three bakes, the pans are starting to get really non-stick.

I wish I could figure hot how to get the cheese crust a little darker.

TXCraig1 · « **Reply #36 on:** November 23, 2012, 07:17:24 PM »

TXCraig1 · « **Reply #37 on:** November 23, 2012, 07:17:47 PM »

More:

Don K · « **Reply #38 on:** November 24, 2012, 12:52:23 AM »

What's the dark stuff that looks like Hershey's syrup?

TXCraig1 · « **Reply #39 on:** November 24, 2012, 12:58:17 AM »

Quote from: Colonel_Klink on November 24, 2012, 12:52:23 AM

What's the dark stuff that looks like Hershey's syrup?

Balsamic vinegar and a little sugar reduced. Fig preserves under the prosciutto.