Author Topic: Hybrid Detroit Style?  (Read 1144 times)

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Offline parallei

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Hybrid Detroit Style?
« on: August 25, 2013, 10:06:26 PM »
For various reasons, a starter based Neapolitan dough ended up becoming a "Hybrid Detroit" pie.

Norma's BS pan pies inspired me!

24 hour stater dough, Caputo 00, fresh mozz, cheapo white cheddar, 6-1's, and a fancy pants salume con finocchio.  On the 2Stone.  Good stuff!
 



Offline norma427

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Re: Hybrid Detroit Style?
« Reply #1 on: August 26, 2013, 09:28:06 AM »
Paul,

Your hybrid Detroit Style pizza looks delicious!   8)  I really like how your caramelized edges look.  What kind of oil did you use to grease your pan?

Norma
Always working and looking for new information!

Offline parallei

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Re: Hybrid Detroit Style?
« Reply #2 on: August 26, 2013, 09:32:59 AM »
Paul,

What kind of oil did you use to grease your pan?

Norma

Thanks Norma.  I used Canola Oil.


 

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