Author Topic: My Version of a Detroit  (Read 1130 times)

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Offline AnotherOneBitesTheCrust

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My Version of a Detroit
« on: August 30, 2015, 08:48:35 PM »
Not my normal pie, but I finally found something closer to what I like.  I think Eliminating the par bake will help me achieve the results I want, however, the sauce I used on one of the pies is to hard to apply on raw dough so I decided to par bake at 500 for 10 min. 


One is Pepperoni, Mozz, Cheddar and My home made redsauce

I dont like cooking my sauce, so the Pizza was cooked for 8 minutes, and then the sauce was applied and then went back in the oven o finish cooking

The other is a pulled pork pizza using some of the left overs from yesterdays smoke session.
Base is my White Sauce
Onions
Tomato Slices
Pork
Sharp Cheddar
BBQ Sauce


Quick Question.  I recently switched to using Butter Flavored Crisco and I noticed my dough shrinks quite a bit now.  I did 3 pizzas with Crisco and 1 with oil and the Crisco pizzas all shrunk a lot more than in Oil.  Is this normal?

Thanks guys




Offline Tannerwooden

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Re: My Version of a Detroit
« Reply #1 on: August 31, 2015, 10:35:39 PM »
Dear lord! If that tastes HALF as good as it looks, you must be in pizza heaven right now.

Offline AnotherOneBitesTheCrust

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Re: My Version of a Detroit
« Reply #2 on: September 02, 2015, 11:07:46 AM »
I was very happy with it, and apparently so was everyone else as every last piece was gone.

I like to experiment with these dough's so next time I am going to do one at 75% Hydration like these and 3 more with an additional 5% in each.


Offline MisterPKM

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Re: My Version of a Detroit
« Reply #3 on: September 03, 2015, 07:16:47 PM »
Looks awesome! Care to share your formula and process???

Offline AnotherOneBitesTheCrust

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Re: My Version of a Detroit
« Reply #4 on: September 04, 2015, 08:52:10 AM »
I always smoke an extra shoulder when I have the smoker going to I can use some and freeze some.

I know its not pizza related but I thought you guys might like these too.

Chopped Pork, Slaw, BBQ Sauce, Fresh Horseraddish

Offline AnotherOneBitesTheCrust

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Re: My Version of a Detroit
« Reply #5 on: September 04, 2015, 09:10:44 AM »
Oops, forgot to add the process.

This is constantly changing, and its far from perfect in my eyes.


Flour    100% (50/50 Blend of AT and Caputo)
Water   78%
ADY     1%
Salt     2%
LDM     2%
Honey  1%


Let it sit on Counter for 1 hour
Bulk CF for 24h
Weigh out 600g
Ball and back into the fridge for 48h
Pan rise for 2 hours

I cooked at 475, about 15-17 minutes total time.  I also use the very top shelf and very bottom with dual baking steels.




Offline dough_boy

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Re: My Version of a Detroit
« Reply #6 on: September 15, 2015, 08:48:10 PM »
Those look amazing, what are the pan dimensions? What is ldm? Sorry never made a detroit... And that pork egg roll looks amazing. Willing to share that recipe?

Online Pete-zza

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Re: My Version of a Detroit
« Reply #7 on: September 15, 2015, 08:56:17 PM »

Offline hotsawce

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Re: My Version of a Detroit
« Reply #8 on: September 16, 2015, 03:45:27 PM »
Killer looking pies! You might want to pickle some onions or jalapenos to throw on that pork pizza  :drool:

At my place, we just slice 'em and cover with rice wine vinegar. No salt, sugar, or anything.

Offline orlando pizza man 1

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Re: My Version of a Detroit
« Reply #9 on: September 17, 2015, 08:03:02 PM »
Those are some great looking pies indeed! What would you estimate the thickness factor to be? I haven't been able to achieve a good Sicilian Style so I would like to try this. Thanks for your help in advance.


 

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