I need help! Disgusted with my recnt pizza making attempts :(

[Pete-zza]

3.14 Guy,

The PizzaHog post you referenced is Reply 199 at http://www.pizzamaking.com/forum/index.php/topic,3783.msg92963.html#msg92963.

Peter

[3.14 Guy]

Thanks Pete for referencing that post; I lost track of where it was.  I've been searching around so much my head is spinning!

[Chicago Bob]

Guy, You can attach more than one pic in one post....this is the resizer I use.....http://www.picresize.com/results

[norma427]

3.14 Guy,

Nice job on your Detroit style pizza.  It sure looks tasty.

Norma

[3.14 Guy]

Bob, thanks, I've never seen that before.  That's pretty useful, I'll definitely be using that from now on!

Norma, thanks!  My favorite style and my passion for pies is back with a good result last week.  Hopefully tonight's, which is in the oven as I type, turns out better.  the dough rose for 4 hours and looked better (no pics tonight).  Plus with the addition of white cheddar I think this will be the best yet.  Hopefully this will also stop my constant experimenting that we discussed earlier.

Then I can move on to round!! LOL

[Chicago Bob]

Guy,
After you choose your file pic and hit the big yellow "continue" arrow you will be taken to a second page.....there you scroll down to the bottom and you will see a small yellow "k" box. Type in 128 and you are golden. 

[Jet_deck]

Very nice Detroit 3.14, post more pictures and method.  Thanks.   

[Chicago Bob]

Excellent carmelization....what type/brand pan are you using?

[pizzaneer]

Pie looks very tasty, and the cheddar made a perfectly burned edge.  Looking forward to your results with white cheddar.

[3.14 Guy]

Jet - Was so busy with other things last night I couldn't get any pics unfortunately.  Probably will try another one this coming weekend and will definitely snap some pics!

Bob - Thanks, the pans had a sticker on them that said Dover.  I believe that's the same company others have discussed in other Detroit/pan threads.  I got my 12"x17" at Roselli's in Fraser, MI for around $8.  I coated it with some veg oil and baked it at 375 for an hour the first day I got it to try to season it.

Pizzaneer - The white cheddar definitely looked better.  Was less black, more carmel colored.  The taste was less intense, and the wife said she liked the taste of the orange sharp cheddar from last week better.  I didn't measure how much orange sharp I used last week.  This week I grated an 8 oz block of the white. I agree that the taste overall of the cheese was better with the orange sharp.  But I think the taste at the crust, where I use the majority of the cheddar was best this week with the white.  So I'm not sure what to say with that.