Author Topic: Craig's Detroit Pizza  (Read 17820 times)

0 Members and 1 Guest are viewing this topic.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3315
  • Location: Austin, TX
    • Pizza Anarchy
Re: Craig's Detroit Pizza
« 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).


Offline Jet_deck

  • Supporting Member
  • *
  • Posts: 3041
  • Location: Between Houston and Mexico
Re: Craig's Detroit Pizza
« 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.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline TXCraig1

  • Registered User
  • Posts: 11817
  • Location: Houston, TX
Re: Craig's Detroit Pizza
« Reply #22 on: November 13, 2012, 10:49:55 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).
I love pigs. They convert vegetables into bacon.

Offline Jet_deck

  • Supporting Member
  • *
  • Posts: 3041
  • Location: Between Houston and Mexico
Re: Craig's Detroit Pizza
« Reply #23 on: November 13, 2012, 10:52:07 PM »
It's my regular NP sauce warmed up (just warmed - not cooked).

Cool, I have that recipe. :-D
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 1882
  • Age: 60
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Craig's Detroit Pizza
« 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?

Offline TXCraig1

  • Registered User
  • Posts: 11817
  • Location: Houston, TX
Re: Craig's Detroit Pizza
« Reply #25 on: November 16, 2012, 11:00:02 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.
I love pigs. They convert vegetables into bacon.

Offline TXCraig1

  • Registered User
  • Posts: 11817
  • Location: Houston, TX
Re: Craig's Detroit Pizza
« 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.
I love pigs. They convert vegetables into bacon.

Offline Jet_deck

  • Supporting Member
  • *
  • Posts: 3041
  • Location: Between Houston and Mexico
Re: Craig's Detroit Pizza
« Reply #27 on: November 16, 2012, 07:36:36 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.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 9788
  • Location: North Carolina
  • Easy peazzy
Re: Craig's Detroit Pizza
« Reply #28 on: November 16, 2012, 08:08:57 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.... 8)
"Care Free Highway...let me slip away on you"

Offline Jet_deck

  • Supporting Member
  • *
  • Posts: 3041
  • Location: Between Houston and Mexico
Re: Craig's Detroit Pizza
« Reply #29 on: November 16, 2012, 10:45:48 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?
Her mind is Tiffany-twisted, she got the Mercedes bends


Offline TXCraig1

  • Registered User
  • Posts: 11817
  • Location: Houston, TX
Re: Craig's Detroit Pizza
« Reply #30 on: November 16, 2012, 10:49:47 PM »
Crap, your aging your own cheese now?

No, the 6 was from Kroger and the 12 was fom HEB.
I love pigs. They convert vegetables into bacon.

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: Craig's Detroit Pizza
« 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

Offline TXCraig1

  • Registered User
  • Posts: 11817
  • Location: Houston, TX
Re: Craig's Detroit Pizza
« Reply #32 on: November 17, 2012, 08:27:04 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.
I love pigs. They convert vegetables into bacon.

Offline deb415611

  • Supporting Member
  • *
  • Posts: 884
  • Location: CT
Re: Craig's Detroit Pizza
« 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?

Offline timell

  • Registered User
  • Posts: 18
  • Location: Austin, TX
Re: Craig's Detroit Pizza
« Reply #34 on: November 17, 2012, 11:18:34 AM »
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.  :D

Keep up the great work.
Tim

Offline TXCraig1

  • Registered User
  • Posts: 11817
  • Location: Houston, TX
Re: Craig's Detroit Pizza
« 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.
« Last Edit: November 23, 2012, 09:32:26 PM by TXCraig1 »
I love pigs. They convert vegetables into bacon.

Offline TXCraig1

  • Registered User
  • Posts: 11817
  • Location: Houston, TX
Re: Craig's Detroit Pizza
« Reply #36 on: November 23, 2012, 07:17:24 PM »
More
« Last Edit: November 23, 2012, 09:32:57 PM by TXCraig1 »
I love pigs. They convert vegetables into bacon.

Offline TXCraig1

  • Registered User
  • Posts: 11817
  • Location: Houston, TX
Re: Craig's Detroit Pizza
« Reply #37 on: November 23, 2012, 07:17:47 PM »
More:
« Last Edit: November 23, 2012, 09:33:28 PM by TXCraig1 »
I love pigs. They convert vegetables into bacon.

Offline Don K

  • Lifetime Member
  • *
  • Posts: 1281
  • Age: 49
  • Location: Ohio
Re: Craig's Detroit Pizza
« Reply #38 on: November 24, 2012, 12:52:23 AM »
What's the dark stuff that looks like Hershey's syrup?
The member formerly known as Colonel_Klink

Offline TXCraig1

  • Registered User
  • Posts: 11817
  • Location: Houston, TX
Re: Craig's Detroit Pizza
« Reply #39 on: November 24, 2012, 12:58:17 AM »
What's the dark stuff that looks like Hershey's syrup?

Balsamic vinegar and a little sugar reduced. Fig preserves under the prosciutto.
I love pigs. They convert vegetables into bacon.


 

pizzapan