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Don't see any Detroit Style in the bunch.
My most recent favorite.
That looks really good man! You get any pics of the bottom? And, not to nerd out too hard on ya... but are those Sugardale Pepperoni?
Here is my addition. Walter
Walter....I want one of those when you get set up in Reno! Just stellar!
I will be excited to make you one Walter
Your crust looks a lot like the crust from "Supino Pizzeria" in Detroit. Which has been voted best pizza in the city multiple years running. I've never made it there yet though. :-/
thanks for the compliment. I haven't been to Detroit for pizza and will have to look that place up on the net. My pies are a reflection of what I grew up in NJ/NYC and a bit of my worldly travels thrown in Walter
I have a few that I like. First one was crumb w Central Milling BF using a 24 hr poolish and upper 60% hydration. That flour is awesome. Then a margherita followed by a Sicilian style. Ok, I have quite a few pizza pics that I like, but I'll stop here...maybe I'm just hungry.
Jeff:Which flour, specifically, did you use as the BF?? - Thanks!http://centralmilling.com/collections/wheat-products
jeff v that margherita looks amazing the crust looks light and airy. can you tell me more on your method?