Author Topic: Craig's Detroit Pizza  (Read 28536 times)

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Offline TXCraig1

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Re: Craig's Detroit Pizza
« Reply #150 on: March 08, 2013, 02:28:16 PM »
I have never really understood why the VT pepperoni burns so easily.

Dextrose.
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Offline redox

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Re: Craig's Detroit Pizza
« 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!).

Offline Serpentelli

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Re: Craig's Detroit Pizza
« 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
I'm not wearing hockey pads!

Offline Serpentelli

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Re: Craig's Detroit Pizza
« 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
I'm not wearing hockey pads!

Offline Chicago Bob

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Re: Craig's Detroit Pizza
« Reply #154 on: March 09, 2013, 12:03:44 AM »
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.  ;D
Good nighta!!

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Offline corkd

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Re: Craig's Detroit Pizza
« Reply #155 on: March 09, 2013, 06:31:09 PM »
That looks great. This style is next for me.

Offline TXCraig1

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Re: Craig's Detroit Pizza
« 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.
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Offline TXCraig1

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Re: Craig's Detroit Pizza
« Reply #157 on: May 02, 2013, 12:39:06 PM »
More:
Pizza is not bread. Craig's Neapolitan Garage

Offline TXCraig1

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Re: Craig's Detroit Pizza
« 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).
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Offline tinroofrusted

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Re: Craig's Detroit Pizza
« Reply #159 on: May 02, 2013, 12:47:08 PM »
Those babies look perfect!  Love the bacon and jalapenos. 

Regards,

TinRoof

Offline TXCraig1

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Re: Craig's Detroit Pizza
« Reply #160 on: May 02, 2013, 12:58:50 PM »
Those babies look perfect!  Love the bacon and jalapenos. 

Thank you. That's probably the house favorite. Though, my favorite is the spicy Margherita.
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Offline Serpentelli

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Re: Craig's Detroit Pizza
« Reply #161 on: May 02, 2013, 01:00:25 PM »
Craig,

Great as usu.

Any recent cheese experiments with these?

I didn't see where you mentioned that here. Also would be interested in quantity of cheese that you're using. Norma (who admits that she is trying to run a profitable business) is using 6 ounces. There is probably a "too much cheese" line which can be crossed, but so far I have not encountered it!

John K
I'm not wearing hockey pads!

Offline Ev

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Re: Craig's Detroit Pizza
« Reply #162 on: May 02, 2013, 02:03:22 PM »
...nor have I.

 Great looking pies, Craig!

Offline TXCraig1

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Re: Craig's Detroit Pizza
« Reply #163 on: May 02, 2013, 02:55:23 PM »
Any recent cheese experiments with these?
I didn't see where you mentioned that here. Also would be interested in quantity of cheese that you're using. Norma (who admits that she is trying to run a profitable business) is using 6 ounces. There is probably a "too much cheese" line which can be crossed, but so far I have not encountered it!

I've tried a couple different types of sharp white cheddar but still haven't found anything meaningfully better than the least expensive HEB brand. I tried both 12 and 18 month in this batch and preferred the 12, but other factors could have been at play. I've never measured the cheese. It almost looks like too much when I put it on, but it never is - or too little for that matter. If anything, I think I would use less than I do - not more.

CL
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Offline Skee

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Re: Craig's Detroit Pizza
« Reply #164 on: May 02, 2013, 05:04:49 PM »
I'd also note that my pies have finally stopped sticking to the pans - they pop right out now
Isn't it great when they get to that point? Just tilt the pan a little, pull up on one edge of the pizza, and it slides out on the rack.   Looking at your beautiful DS pies, I'm wishing I had a dough ball rising now, could go home and make a DS for dinner! 
« Last Edit: May 02, 2013, 05:06:30 PM by Skee »

Offline breffni

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Re: Craig's Detroit Pizza
« Reply #165 on: August 12, 2013, 11:31:17 AM »
First Detroit attempt…wow, this stuff is awesome! Incredible how light, airy and fluffy the crumb is, just melts in your mouth.

Also experimented with a Grandma-style pie with the other half of the same dough (made enough for 4 balls, so did 2 in Detroit pans and a double batch on a sheet tray) – decent, but absolutely no comparison to how good the Detroit-style is. Guess the sauce soaking into the dough when cooking inhibits the rise?

Hopefully I don’t ruin the pans scraping them out before they become fully seasoned.

Offline TXCraig1

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Re: Craig's Detroit Pizza
« Reply #166 on: June 01, 2014, 09:25:01 PM »
DS Calibrian "Margherita" made with 6 in 1 tomatoes. Talk about a flavor bomb.
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Offline deb415611

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Re: Craig's Detroit Pizza
« Reply #167 on: June 02, 2014, 06:02:06 AM »
DS Calibrian "Margherita" made with 6 in 1 tomatoes. Talk about a flavor bomb.

I did that pie, except I used Cento crushed tomatoes, on vacation a few weeks ago.  It was excellent.
Deb

Offline hotsawce

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Re: Craig's Detroit Pizza
« Reply #168 on: July 15, 2014, 12:02:55 PM »
I think I'm going to try Detroit style tomorrow. A few questions;

1) What is a good thickness factor?
2) Where in the oven is a good spot to bake? Are you baking on a stone?
3) Does the sauce go on post oven or pre oven?

Offline Tscarborough

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Re: Craig's Detroit Pizza
« Reply #169 on: July 15, 2014, 07:25:58 PM »
1.  About 1", 1-1/2" of the raw dough in the pan.
2.  It is a long bake, so no need for a stone, put it center rack, at 450-500.
3.  I like to sauce it a couple of minutes before it is finished, some do so after.

Offline parallei

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Re: Craig's Detroit Pizza
« Reply #170 on: July 15, 2014, 07:29:37 PM »
I think I'm going to try Detroit style tomorrow. A few questions;

1) What is a good thickness factor?
2) Where in the oven is a good spot to bake? Are you baking on a stone?
3) Does the sauce go on post oven or pre oven?

Good TF = 0.13

Offline TXCraig1

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Re: Craig's Detroit Pizza
« Reply #171 on: July 15, 2014, 10:00:11 PM »
Good TF = 0.13

I agree. My recent pies have been 0.12.

I sauce post bake.

I'm not baking on a stone.

I bake at the top of the oven. Lately, I've been covering it with foil for all but the last couple minutes. I can bake it aq lot longer without the cheese getting dark this way.
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Offline norma427

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Re: Craig's Detroit Pizza
« Reply #172 on: July 15, 2014, 10:24:35 PM »
Your Detroit style pie looks delicious Craig!

Norma
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Offline TXCraig1

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Re: Craig's Detroit Pizza
« Reply #173 on: July 15, 2014, 10:57:41 PM »
Your Detroit style pie looks delicious Craig!

Norma

Thanks Norma.
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Offline eiram21

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Re: Craig's Detroit Pizza
« Reply #174 on: November 03, 2014, 08:42:09 AM »
Hello all! I lived in Michigan for 2 years and I'll admit that I was really missing east coast (NJ/NY style pizza) but when I tried Buddy's pizza, all I can say is WOW. It is so light and airy but crispy at the same time.

I've never been able to replicate that at home, not even close. A few questions for those who have made Detroit style and are happy with it.

Have you ever made it without oil? Buddy's claims there dough is fat free from what I remember?

Also, I thought I read that the pizzas are baked with the lids on the pan - has anyone ever tried doing that for part of the bake time?

Craig - your pizza looks amazing!!
Marie
Marie