Author Topic: Craig's Detroit Pizza (Read 7820 times)

Chicago Bob · « **Reply #121 on:** December 14, 2012, 04:59:43 PM »

Boy...you are not playing around here. Gawd those are exquisite looking....

TXCraig1 · « **Reply #122 on:** December 14, 2012, 05:49:25 PM »

Thanks Bob. This style is good stuff.

Pete-zza · « **Reply #123 on:** December 14, 2012, 06:15:37 PM »

Craig,

You have taken the Detroit style of pizza to a level of sophistication that I have not seen before. And, believe me, I have looked at a lot of Detroit style pizzas as I have tried to help Norma replicate that style. I was somewhat expecting to see a nice glass of red wine next to one of your slices, befitting of what you have done with that style. It complements your Neapolitan style very nicely.

Peter

TXCraig1 · « **Reply #124 on:** December 14, 2012, 06:23:17 PM »

Quote from: Pete-zza on December 14, 2012, 06:15:37 PM

Craig,

You have taken the Detroit style of pizza to a level of sophistication that I have not seen before. And, believe me, I have looked at a lot of Detroit style pizzas as I have tried to help Norma replicate that style. I was somewhat expecting to see a nice glass of red wine next to one of your slices, befitting of what you have done with that style. It complements your Neapolitan style very nicely.

Peter

Thank you for the great complement Peter. There was a glass of a nice young Tempranillo just outside of the shot.

CL

TXCraig1 · « **Reply #125 on:** December 14, 2012, 06:26:56 PM »

I should note that on the first pie there is a layer of Hormel pepperoni between layers of mozz and Vermont pepperoni and jalapenos on top.

HEB sharp white cheddar block (from the big cheese section - not the deli) on the edge of all three pies.

CL

deb415611 · « **Reply #126 on:** January 05, 2013, 09:40:01 AM »

Craig,

Are you putting the fig preserves on post bake? Warming them, thinning with something or just as is?

sorry if this is in this thread, I skimmed through but did not see it.

Thanks,
Deb

TXCraig1 · « **Reply #127 on:** January 05, 2013, 11:17:02 AM »

Quote from: deb415611 on January 05, 2013, 09:40:01 AM

Craig,

Are you putting the fig preserves on post bake? Warming them, thinning with something or just as is?

sorry if this is in this thread, I skimmed through but did not see it.

Thanks,
Deb

Deb, yes, I add it post bake. We have a pretty good locally made one I can get easily so I've been buying it lately. I warm it a little and thin it with just a tiny bit of water so it spreads easily. Sometimes I add a touch of lemon juice too.

CL

deb415611 · « **Reply #128 on:** January 05, 2013, 11:46:36 AM »

Quote from: TXCraig1 on January 05, 2013, 11:17:02 AM

Deb, yes, I add it post bake. We have a pretty good locally made one I can get easily so I've been buying it lately. I warm it a little and thin it with just a tiny bit of water so it spreads easily. Sometimes I add a touch of lemon juice too.

CL

thanks so much, it's on the menu for today

TXCraig1 · « **Reply #129 on:** February 12, 2013, 05:11:45 PM »

My latest DS:

100% KABF
75% Water
3% Vegetable oil
2% Salt
2% Ischia Culture

18 hours bulk + 6 hours balls 72F. 275g balls.

The last pie is just butter and cinnamon sugar. It was incredible.

TXCraig1 · « **Reply #130 on:** February 12, 2013, 05:12:11 PM »

More:

jeff v · « **Reply #131 on:** February 12, 2013, 05:17:27 PM »

Wow. Those look really good.

Chicago Bob · « **Reply #132 on:** February 12, 2013, 05:28:21 PM »

...jus can't leave it alone can ya...

Dang! those are sweet looking pies Craig

norma427 · « **Reply #133 on:** February 12, 2013, 08:36:03 PM »

Craig,

You Detroit style pizzas look mouth watering delicious!

Do you mind if I steal the cinnamon and sugar one from you? Could you tell me when you applied the butter and cinnamon sugar and in what amounts?

Norma

dellavecchia · « **Reply #134 on:** February 12, 2013, 08:55:14 PM »

Beautifully done.

John

TXCraig1 · « **Reply #135 on:** February 12, 2013, 09:58:41 PM »

Quote from: norma427 on February 12, 2013, 08:36:03 PM

Craig,

You Detroit style pizzas look mouth watering delicious! Do you mind if I steal the cinnamon and sugar one from you? Could you tell me when you applied the butter and cinnamon sugar and in what amounts?

Norma

It's all yours my friend. I put on about (6) 1/2Tbs slices of butter and then put on quite a bit of cinnamon sugar. I didn't measure it, but you really couldn't see any dough through it.

CL

norma427 · « **Reply #136 on:** February 12, 2013, 10:33:54 PM »

Quote from: TXCraig1 on February 12, 2013, 09:58:41 PM

It's all yours my friend. I put on about (6) 1/2Tbs slices of butter and then put on quite a bit of cinnamon sugar. I didn't measure it, but you really couldn't see any dough through it.

CL

Craig,

Thanks so much my friend!

You will see me trying your recipe next week.

Norma

TXCraig1 · « **Reply #137 on:** February 12, 2013, 10:43:48 PM »

You will have to use water to clean your pan when you are done. I threw mine in the oven after to be sure I got it good and dry.

norma427 · « **Reply #138 on:** February 12, 2013, 10:57:05 PM »

Quote from: TXCraig1 on February 12, 2013, 10:43:48 PM

You will have to use water to clean your pan when you are done. I threw mine in the oven after to be sure I got it good and dry.

Craig,

Thanks for giving me the tip about having to use water to clean the pan when I am done and putting it into the oven to dry. I didn't think about that.

Norma

wirebender · « **Reply #139 on:** March 03, 2013, 01:50:52 AM »

I may have missed it but did Craig mention a thickness factor for his SD dough?

Thanks, Bob