Author Topic: Introduction from Detroit  (Read 109 times)

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Offline Detroit

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  • Age: 71
  • Location: Detroit
  • I like most pizzas!
Introduction from Detroit
« on: May 07, 2013, 07:35:30 PM »
One aspect of pizza making I am now thinking of pursuing is producing a dozen or so at one time (either raw, half-baked, or fully baked) in order to save time and see how that goes.

Right now, I have four 10 by 14s and eight 8 by 10s from Bucket Outlet for making rectangular Detroit-style pies. So, I could freeze the pies in those dozen pans for starters.


Offline Petitroche

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  • Location: Arkansas
  • I Love Pizza!
Re: Introduction from Detroit
« Reply #1 on: May 10, 2013, 11:09:45 AM »
Going with your choices, I think I'd go with the half-baked choice.  It should still bake up fresh and not be just rewarmed pizza.
Pizza is to food what bacon is to meat.