Author Topic: Craig's Detroit Pizza (Read 8146 times)

TXCraig1 · « **Reply #140 on:** March 03, 2013, 08:48:47 AM »

Quote from: wirebender 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

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.

TXCraig1 · « **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.

gschwim · « **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

norma427 · « **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!

Norma

Tscarborough · « **Reply #144 on:** March 03, 2013, 02:04:31 PM »

You need a solid fat. I use butter flavored Crisco.

gschwim · « **Reply #145 on:** March 03, 2013, 02:46:25 PM »

Quote from: Tscarborough on March 03, 2013, 02:04:31 PM

You need a solid fat. I use butter flavored Crisco.

Thanks. I'll try it.

How thickly do you put it on?

Gene

Chicago Bob · « **Reply #146 on:** March 03, 2013, 02:50:08 PM »

Quote from: gschwim on March 03, 2013, 02:46:25 PM

Thanks. I'll try it.

How thickly do you put it on?

Gene

http://www.pizzamaking.com/forum/index.php/topic,21559.msg240998.html#msg240998

Chicago Bob · « **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.....

dellavecchia · « **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

TXCraig1 · « **Reply #149 on:** March 08, 2013, 02:27:58 PM »

Looks great Bob. Nice crumb and bottom color!

TXCraig1 · « **Reply #150 on:** March 08, 2013, 02:28:16 PM »

Quote from: dellavecchia on March 08, 2013, 11:36:02 AM

I have never really understood why the VT pepperoni burns so easily.

Dextrose.

redox · « **Reply #151 on:** March 08, 2013, 03:11:10 PM »

Bob,
I like charred pepperoni and your crust looks great. Detroit style pizza is my wife's new favorite. She doesn't want me to make the other types anymore (good luck with that! Ha!).

Serpentelli · « **Reply #152 on:** March 08, 2013, 11:56:05 PM »

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

Huh???!!!! WHAT!!!??? Embarassing?

!!!

That pizza looks GOOD, Bob!

And I just finished cooking about 12 NP pies!

That's how good it looks! Kudos!

John K

Serpentelli · « **Reply #153 on:** March 08, 2013, 11:59:20 PM »

Bob,

With my oven, and with the altitude I cook at (0 ft above sea level) I use tin foil on all my DS pies without even thinking. When I see that bottom crisping up, the foil she come off and the browning, she begin!!!

John K

Chicago Bob · « **Reply #154 on:** March 09, 2013, 12:03:44 AM »

Quote from: Serpentelli on March 08, 2013, 11:59:20 PM

Bob,

With my oven, and with the altitude I cook at (0 ft above sea level) I use tin foil on all my DS pies without even thinking. When I see that bottom crisping up, the foil she come off and the browning, she begin!!!

John K

Yes sir...thank you.
She wasa my first...but she won'ta bea my lasta!! Bob picked up rolla Reynoldsa today.

Good nighta!!

corkd · « **Reply #155 on:** March 09, 2013, 06:31:09 PM »

That looks great. This style is next for me.

TXCraig1 · « **Reply #156 on:** May 02, 2013, 12:38:37 PM »

100% KABF
70% water
3% vegetable oil
2% salt
2% Ischia culture

275g balls

20 hours total at about 74F. About the last 6 hours in the pan. Baked at 475F for about 13-14 minutes. I was playing around with baking in different parts of the oven, and it really makes a difference. I baked the bacon and jalapeno pie near the bottom of the oven and got a lot less browning on the cheese and bottom crust. Next time, I'm going to try 500-525F at the bottom of the oven.

Fresh oregano and garlic on the VT pepperoni pie. Calabrian chilies and oil on the cheese pie.

TXCraig1 · « **Reply #157 on:** May 02, 2013, 12:39:06 PM »

More:

TXCraig1 · « **Reply #158 on:** May 02, 2013, 12:40:27 PM »

I got this Due Buoi spatula for Christmas from my lovely wife. I'd also note that my pies have finally stopped sticking to the pans - they pop right out now (has nothing to do with the spatula).

tinroofrusted · « **Reply #159 on:** May 02, 2013, 12:47:08 PM »

Those babies look perfect! Love the bacon and jalapenos.

Regards,

TinRoof