Author Topic: Craig's Detroit Pizza  (Read 29084 times)

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Online TXCraig1

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Re: Craig's Detroit Pizza
« 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
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Offline deb415611

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Re: Craig's Detroit Pizza
« 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
Deb

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Re: Craig's Detroit Pizza
« Reply #127 on: January 05, 2013, 11:17:02 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
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Offline deb415611

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Re: Craig's Detroit Pizza
« Reply #128 on: January 05, 2013, 11:46:36 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 :D
Deb

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Re: Craig's Detroit Pizza
« 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.
Pizza is not bread. Craig's Neapolitan Garage

Online TXCraig1

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Re: Craig's Detroit Pizza
« Reply #130 on: February 12, 2013, 05:12:11 PM »
More:
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Offline jeff v

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Re: Craig's Detroit Pizza
« Reply #131 on: February 12, 2013, 05:17:27 PM »
Wow. Those look really good.
Back to being a civilian pizza maker only.

Offline Chicago Bob

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Re: Craig's Detroit Pizza
« Reply #132 on: February 12, 2013, 05:28:21 PM »
...jus can't leave it alone can ya... ;D
Dang! those are sweet looking pies Craig   8)
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Offline norma427

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Re: Craig's Detroit Pizza
« Reply #133 on: February 12, 2013, 08:36:03 PM »
Craig,

You Detroit style pizzas look mouth watering delicious!  ;D  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
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Offline dellavecchia

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Re: Craig's Detroit Pizza
« Reply #134 on: February 12, 2013, 08:55:14 PM »
Beautifully done.

John

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Re: Craig's Detroit Pizza
« Reply #135 on: February 12, 2013, 09:58:41 PM »
Craig,

You Detroit style pizzas look mouth watering delicious!  ;D  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
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Offline norma427

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Re: Craig's Detroit Pizza
« Reply #136 on: February 12, 2013, 10:33:54 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
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Re: Craig's Detroit Pizza
« 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.
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Offline norma427

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Re: Craig's Detroit Pizza
« Reply #138 on: February 12, 2013, 10:57:05 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 
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Offline wirebender

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Re: Craig's Detroit Pizza
« 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

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Re: Craig's Detroit Pizza
« Reply #140 on: March 03, 2013, 08:48:47 AM »
I may have missed it but did Craig mention a thickness factor for his SD dough?

Thanks, Bob

Bob, it's about 0.12 oz/in2 (which is the units of thickness factor I believe). This would also be 3.44 g/in2 or a 275g ball for an 8x10 pan.
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Re: Craig's Detroit Pizza
« Reply #141 on: March 03, 2013, 09:01:33 AM »
I should note that these figures are representative of the later pies in the thread. The first pies were thicker with a TF of 0.143 or 325g balls.

I prefer the smaller dough balls. for 8x10 pans, I think 270-275g is the right amount of dough for my taste.
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Offline gschwim

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Re: Craig's Detroit Pizza
« Reply #142 on: March 03, 2013, 01:11:18 PM »
Craig,

Your pizzas are always so perfect.  I have a problem with my own, lately, with the bottoms being soggy instead of crispy, even though I'm baking at 500 degrees on a baking stone.  Could I be lubricating the pan with too much and/or the wrong kind of oil?  I've been trying to get the cheese to stop sticking, so I apply canola oil liberally with a paintbrush.  Can you tell me what kind of oil you use, how much and how you apply it?

Thanks!

Gene

Offline norma427

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Re: Craig's Detroit Pizza
« Reply #143 on: March 03, 2013, 01:52:02 PM »
Craig,

I posted about making the butter, cinnamon and sugar Detroit style pizza you helped me here on your thread at Reply 1644  http://www.pizzamaking.com/forum/index.php/topic,21559.msg240953.html#msg240953

Thanks so much, it sure was delicious!   ;D

Norma
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Offline Tscarborough

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Re: Craig's Detroit Pizza
« Reply #144 on: March 03, 2013, 02:04:31 PM »
You need a solid fat.  I use butter flavored Crisco.

Offline gschwim

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Re: Craig's Detroit Pizza
« Reply #145 on: March 03, 2013, 02:46:25 PM »
You need a solid fat.  I use butter flavored Crisco.


Thanks.  I'll try it.

How thickly do you put it on?

Gene

Offline Chicago Bob

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Re: Craig's Detroit Pizza
« Reply #146 on: March 03, 2013, 02:50:08 PM »
"Care Free Highway...let me slip away on you"

Offline Chicago Bob

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Re: Craig's Detroit Pizza
« Reply #147 on: March 07, 2013, 02:53:48 PM »
Finally took a stab at Craig's recipe on page 1...subbed in IDY though. Managed to annihilate my VT pepperoni >:( forgot about the foil cover trick. Was having so much fun watching the edges trying to come up out of my dark anodized DD pan, that pepperoni took off on me in like the last couple minutes.  :'(
Pizza tasted great though and I got the nice crispy bottom! That is what I was really hoping for...great recipe, thanks Craig!

Almost sort of embarrassing putting up pics of my gnarly rendition, but it is what it is and it tasted good.....
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Offline dellavecchia

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Re: Craig's Detroit Pizza
« Reply #148 on: March 08, 2013, 11:36:02 AM »
Awesome job Bob - nice crumb. I have never really understood why the VT pepperoni burns so easily.

John

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Re: Craig's Detroit Pizza
« Reply #149 on: March 08, 2013, 02:27:58 PM »
Looks great Bob. Nice crumb and bottom color!
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