Author Topic: My 1st Detroit style pie, inspired by Norma  (Read 1076 times)

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Offline Jackitup

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My 1st Detroit style pie, inspired by Norma
« on: February 21, 2014, 09:24:56 PM »
Spinach, onions, gr peppers, hot Italian sausage and pepperoni. Garvey's Pizza Factory sauce squirted on from a squeeze bottle at the end. Cheese was a 50/25/25 of mozz, prov and swiss. Would've liked a bit more airiness to the dough but for the first drive on this we REALLY liked it. Next time I won't use the diced beef fat in the dough, I think it made it a bit short. Pan was greased with plain old lard, worked great. Bottom and edges were sublimely crisp and the toasted cheese on the edges and corners.....well, if I could make a pie with ONLY those parts......My son in law had a party across the street in the garage pinball, Foosball and cards so I brought 1/2 of it over there and it was gone like a magic trick. Most have had my pies before and rated this new one they ate as one of their favorites at the top! Now I have to find another pan like the broiler pan I used so I can make more than one at a time. Wife also Liked the fact that the mess factor was less due to not having to use up the counter for flour and skin prep. Many repeats on this for sure, pissed I waited so long to make this style, probably due to crappy, bready pies of my youth that I never liked much. That pretty much made me a thin crust guy, not no more though!! Even though it is a thicker crust it ate very lite, not heavy at all.

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!


Offline Jackitup

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Re: My 1st Detroit style pie, inspired by Norma
« Reply #1 on: February 21, 2014, 09:30:48 PM »
PS........leftovers tonite, slowly heated in a covered cast iron skillet, jacked up that crisp factor on the bottom SEVERAL times. Almost better than last nite fresh out of the oven!!

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline norma427

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Re: My 1st Detroit style pie, inspired by Norma
« Reply #2 on: February 21, 2014, 10:19:38 PM »
Jon,

Your first Detroit style pie looks fantastic!  :chef: I love the way your bottom crust browned and I also like your fancy work with the sauce.   8)

Norma
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Offline jeff v

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Re: My 1st Detroit style pie, inspired by Norma
« Reply #3 on: February 22, 2014, 08:39:12 AM »
Good job John, that corner pic is a thing of beauty.
Back to being a civilian pizza maker only.

Offline Tampa

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Re: My 1st Detroit style pie, inspired by Norma
« Reply #4 on: February 22, 2014, 12:32:09 PM »
That is a masterpiece right there!  Beautiful, crunch, yum.
Dave

Offline pete zappie

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Re: My 1st Detroit style pie, inspired by Norma
« Reply #5 on: February 22, 2014, 01:28:22 PM »
Nice pies! Great sauce technique. ...these r my norma inspired detroits from last night

Offline pete zappie

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Re: My 1st Detroit style pie, inspired by Norma
« Reply #6 on: February 22, 2014, 01:30:15 PM »
And

Offline Jackitup

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Re: My 1st Detroit style pie, inspired by Norma
« Reply #7 on: February 22, 2014, 01:35:04 PM »
VERY nice!!

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline norma427

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Re: My 1st Detroit style pie, inspired by Norma
« Reply #8 on: February 22, 2014, 03:25:42 PM »
Always working and looking for new information!

Offline pete zappie

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Re: My 1st Detroit style pie, inspired by Norma
« Reply #9 on: February 22, 2014, 05:42:56 PM »
..thank you!    This ones shrimp Alfredo
« Last Edit: February 23, 2014, 09:08:55 PM by pete zappie »


Offline Jackitup

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Re: My 1st Detroit style pie, inspired by Norma
« Reply #10 on: February 22, 2014, 06:05:41 PM »
WOW, I'd nail that down in a second!!

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline Johnny the Gent

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Re: My 1st Detroit style pie, inspired by Norma
« Reply #11 on: February 23, 2014, 06:46:26 PM »
jackitup, that pie looks the business. Love that crust color and crumb!
Il miglior fabbro

Offline Jackitup

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Re: My 1st Detroit style pie, inspired by Norma
« Reply #12 on: March 08, 2014, 11:28:38 PM »
My 2nd Detroit style. this time used 1/2 the flour, 1/2 the yeast and all the water and let bubble over nite for 14 hours. Then mixed with the paddle and hook adding the rest of the yeast and salt and flour a bit at a time til gluten was well developed. Then several stretch and folds over 4-5 hours as one would with a ciabatta and finishing last stretch in the square pan greased with lard. Used the following formula. Baked at 500 and turned down to 450 after 5 minutes
Kyrol HG     100%
H20            75%
Salt             2.5%
IDY             .7%
Toppings were 50/50/25 mozz and prov and swiss. Got to get some brick to try. Also green olives, onions, capicola and pepperoni. This time placed pan on the stone for 10-12 minutes, took out and drizzled with sauce and slid pizza out of pan and placed directly on stone to crisp up bottom and to tack up sauce a bit for the last 4-5 minutes. Thermapen read 208 at a couple different center spots. This style is fast becoming a family favorite, especially with son in law #1 across the street. Big hit all around!! :drool:

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline Johnny the Gent

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Re: My 1st Detroit style pie, inspired by Norma
« Reply #13 on: March 09, 2014, 07:18:39 AM »
 :drool:

Fantastic job jon! Love that crumb!
Il miglior fabbro