Author Topic: Jets pizza  (Read 90540 times)

0 Members and 1 Guest are viewing this topic.

Offline Tommy Nott

  • Registered User
  • Posts: 15
Re: Jets pizza
« Reply #150 on: December 11, 2011, 07:06:50 PM »
Eureka! It looks like you got it! :)

Looking at those pics with the side view, it looks much more like the bottom half is crunchy and heading up to the upper half of the dough it's still more raw/chewy.  Did it have that crunchy/chewy texture when you bit into it? (I realize you haven't had an actual Jets pizza so you don't know if it was exact - but those pictures seem to match mine fairly closely!)

Nice work!

How did you achieve that? Different temps or cooking times? Or, as you said, was the type of dough used actually the only difference?

-Tommy Nott


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24216
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Jets pizza
« Reply #151 on: December 11, 2011, 08:57:37 PM »
Eureka! It looks like you got it! :)

Looking at those pics with the side view, it looks much more like the bottom half is crunchy and heading up to the upper half of the dough it's still more raw/chewy.  Did it have that crunchy/chewy texture when you bit into it? (I realize you haven't had an actual Jets pizza so you don't know if it was exact - but those pictures seem to match mine fairly closely!)

Nice work!

How did you achieve that? Different temps or cooking times? Or, as you said, was the type of dough used actually the only difference?

-Tommy Nott

Tommy,

Thanks for your kind words.  :) I am only estimating what a Jetís pizza is like, since I never really tasted a real Jetís pizza.  My attempt at the bake was better than before, but I donítí think I am there yet.  The bottom crust did have some crunch, but I donít really think it was enough.  I really donít know if my blue steel pans are seasoned enough or not.  Really, the only difference in my last attempt compared to the last two attempts was I changed the flour to Better for Bread flour and my steel pans are getting seasoned better.  I really canít change my baking temperatures because I bake my normal pizzas for market at 525 degrees F, so that is what I had to go with.  If you attempt a Jetís pizza at home you can adjust your oven temperature or use different rack positions.

Norma


Offline Essen1

  • Supporting Member
  • *
  • Posts: 3718
  • Location: SF Bay Area
Re: Jets pizza
« Reply #152 on: December 11, 2011, 09:07:57 PM »
The Queen of Sicilian is back!  ;D

Seriously Norma, that's a hell of a good looking pizza. I have never tried my hands on Sicilian-style but might as well get to it finally. I have one question, though...

In the pic below, is that liquid inside the container and on top of the dough?

Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24216
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Jets pizza
« Reply #153 on: December 11, 2011, 09:39:13 PM »
The Queen of Sicilian is back!  ;D

Seriously Norma, that's a hell of a good looking pizza. I have never tried my hands on Sicilian-style but might as well get to it finally. I have one question, though...

In the pic below, is that liquid inside the container and on top of the dough?



Mike,

Lol!  :-D Thanks for your kind words about the Jetís attempt.  :)  I donít know how you would like Jetís pizza, but Steve, my taste testers, some customers that have tasted them, and I really do like pizzas that are made in a pan.  They are a lot easier to do than NY style pizzas because there is no stretching the dough ball out and the bake temperature really doesnít have to be real hot.  Looking forward to seeing you try something like a Jetís pizza, Buddyís or Shields, or maybe a Victor Pig pizza, if you decide to try any of them!  ;D

That picture you posted must have the light shining on it the wrong way.  There was no liquid in the container.  Maybe it was my fingers that cast that shadow.  It does look like liquid in the container.

Norma

Offline Essen1

  • Supporting Member
  • *
  • Posts: 3718
  • Location: SF Bay Area
Re: Jets pizza
« Reply #154 on: December 11, 2011, 09:51:26 PM »
Mike,

Lol!  :-D Thanks for your kind words about the Jetís attempt.  :)  I donít know how you would like Jetís pizza, but Steve, my taste testers, some customers that have tasted them, and I really do like pizzas that are made in a pan.  They are a lot easier to do than NY style pizzas because there is no stretching the dough ball out and the bake temperature really doesnít have to be real hot.  Looking forward to seeing you try something like a Jetís pizza, Buddyís or Shields, or maybe a Victor Pig pizza, if you decide to try any of them!  ;D

That picture you posted must have the light shining on it the wrong way.  There was no liquid in the container.  Maybe it was my fingers that cast that shadow.  It does look like liquid in the container.

Norma

Norma,

Thanks for the clarification. I didn't know what it was and thought it looked like some form of liquid which was maybe required to proof the dough.

Anyway, I will try my hands on a Sicilian in the next few days and post them in a new thread.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline Tommy Nott

  • Registered User
  • Posts: 15
Re: Jets pizza
« Reply #155 on: December 18, 2011, 12:40:38 PM »
I had to do a double-take at that picture too, it really does look like liquid at first glance.

However, after looking at it more closely - I'd say what we are seeing is the top rim of the container being a bit "refracted" through the plastic.  If you follow the rim around you can see it goes right into what looks like the "top line of the liquid" ... it's just the rim.

Good catch, though - I had never noticed that before.

-Tommy nott

Offline segfault

  • Registered User
  • Posts: 13
  • Location: Detroit, MI
Re: Jets pizza
« Reply #156 on: December 18, 2011, 08:06:01 PM »
I used Norma's recipe and here are my results.  I cooked @ 475, bottom rack, 18min.  KAAP flour, blue steel pan seasoned with corn oil



Offline segfault

  • Registered User
  • Posts: 13
  • Location: Detroit, MI
Re: Jets pizza
« Reply #157 on: December 18, 2011, 08:07:12 PM »
.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24216
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Jets pizza
« Reply #158 on: December 18, 2011, 09:42:49 PM »
segfault,

Thanks for posting your results with using my formulation.  Your Jetís attempt really looks great!  ;D Did your bottom crust turn out crunchy?  Did you ever eat a real Jetís pizza?  If you did what did you think of the results of your attempt?  Since I have never eaten a real Jetís pizza I really donít have anything to compare my results with.

Great job!  :)

Norma


Offline segfault

  • Registered User
  • Posts: 13
  • Location: Detroit, MI
Re: Jets pizza
« Reply #159 on: December 18, 2011, 11:31:56 PM »
Hi Norma,

My bottom crust was indeed very crunchy and the dough reminded me of eating a Jets pizza.  I live in Michigan and Jets deep dish is actually my favorite pizza.  In my estimation, my attempt was a touch overcooked, but I recently moved, and am still tweaking cook times for my oven :)

I'm not sure if it makes a difference, but I used the Deep-Dish Dough Calculation Tool and set the "how far up the sides of the pan will the dough go" setting to 1".  I noticed you used the expanded dough calculation tool.  Everything else in my attempt was the same. 

I'm new here, but would love to contribute to anything needed to clone Jet's pizza, in particular, I'm interested in figuring out how to make a "jet fuel" clone :)




Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24216
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Jets pizza
« Reply #160 on: December 19, 2011, 06:31:40 AM »
Hi Norma,

My bottom crust was indeed very crunchy and the dough reminded me of eating a Jets pizza.  I live in Michigan and Jets deep dish is actually my favorite pizza.  In my estimation, my attempt was a touch overcooked, but I recently moved, and am still tweaking cook times for my oven :)

I'm not sure if it makes a difference, but I used the Deep-Dish Dough Calculation Tool and set the "how far up the sides of the pan will the dough go" setting to 1".  I noticed you used the expanded dough calculation tool.  Everything else in my attempt was the same.  

I'm new here, but would love to contribute to anything needed to clone Jet's pizza, in particular, I'm interested in figuring out how to make a "jet fuel" clone :)



segfault,

I forgot to welcome you to the forum.  I didnít notice how many posts you had.  I also didnít know if you have been watching this thread before you were a member or not. I looked at your past posts and saw you said you have been creeping this forum for awhile, but would like to post on the Jetís thread. Since you have tasted a real Jetís pizza you already know how they should taste.  I donít know if you read Peterís detailed post at Reply 26 http://www.pizzamaking.com/forum/index.php/topic,8247.msg118161.html#msg118161 or not, but in that post he posted that Castella prepares proprietary blends of herbs and seasonings for end users and they donít sell directly to the public.  Peter also noted that the herbs/seasoning blend is added to the mixer bowl right after the Jet Fuel tomato product is added to the bowl along with water to thin it down.  If you read on in Peterís reply, you can find out what he posted about, if you havenít already read it.

It is great that you got a crunchy bottom crust.  :) Your home oven seems to do a better job than my deck oven.  

In my opinion it could have made a difference that you used the Deep-Dish Calculation Tool.  Do you mind posting the exact formula you used from that tool, if you can?  If you wanted to make a thicker pizza that tool does come in handy.  

Glad to hear you would love to contribute anything needed to clone a Jetís pizza.  :)

Norma
« Last Edit: December 19, 2011, 06:36:55 AM by norma427 »

Offline segfault

  • Registered User
  • Posts: 13
  • Location: Detroit, MI
Re: Jets pizza
« Reply #161 on: December 21, 2011, 05:01:55 PM »
My attempt after this i reduced the "how far up the sides" from 1.25 to 1.00

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24216
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Jets pizza
« Reply #162 on: December 21, 2011, 05:09:12 PM »
My attempt after this i reduced the "how far up the sides" from 1.25 to 1.00

segfault,

Thanks so much for posting the picture of how you did the formulation on the Deep dish calculation tool!  :) That should help anyone that might want to replicate your results.

Norma

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23451
  • Location: Texas
  • Always learning
Re: Jets pizza
« Reply #163 on: December 21, 2011, 07:27:23 PM »
segfault,

Having been involved in the design of the deep-dish dough calculating tool, along with Boy Hits Car (Mike), I can tell you that that tool is intended to be used for deep-dish pizzas, of the Chicago style with a crust thickness of a fraction of an inch, not for a pan-style pizza where the dough is proofed to rise in the pan, like a Jet's dough, a Buddy's dough, etc. Using the deep-dish dough calculating tool as a proxy for a Jet's style pizza will lead to an amount of dough that will be too much for a Jet's small 8" x 10" pizza and will not pass muster under the Jet's Nutrition Facts at http://jetspizza.com/nutrition/category/13. You will be several ounces off. The Rectangular feature was included as an option in the deep-dish dough calculating tool, even though Mike and I were not aware at the time of any pizza operator who was making a rectangular Chicago-style pizza, although maybe a Rocky Rococo pizza (http://www.rockyrococo.com/default.aspx) was a possible candidate, just in case someone wanted to attempt a rectangular deep-dish style pizza.

However, I like your creative approach and contribution to the Jet's reverse-engineering and cloning project.

Peter

Offline ahamric

  • Registered User
  • Posts: 14
  • Location: Schaumburg, IL
Re: Jets pizza
« Reply #164 on: January 17, 2012, 05:57:03 PM »
Hello All,

I just joined the forum, but I have been reading this thread for months. I just ordered some blue steel pans from Northern Pizza Equipment and am going to try my hand at one of these recipes.

Quick question: I have always used IDY in the past, just throwing it in with the dry ingredients, then adding warm water and letting it rise for a few hours. Can I do the same with the recipes that cold ferment overnight (or longer)? I purchased some ADY with the thought that it would be better for a longer rise, but I am not sure if I need to dissolve it first.

Also: In the Buddy's/Shield's thread, there were comments about the cheese "welding" itself to the sides of the steel pans without taking special care to ensure that there was oil or shortening on the sides of the pan. However, I have not seen anyone mention this here. When would this be an issue?

Thanks!

Andy

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23451
  • Location: Texas
  • Always learning
Re: Jets pizza
« Reply #165 on: January 17, 2012, 07:51:30 PM »
Andy,

From the Jet's video referenced earlier in this thread, it looks like all of the water is added to the mixer bowl with the yeast. If the yeast is ADY, I assume that the water is warm, but because the dough is made and used within a short period of time, the water might not be warm. That is not the ordinary practice but it would extend the window of usability of the dough. If you plan to use ADY for a cold fermentation application, I would rehydrate the ADY in a small amount of the formula water at around 105 degrees F for about ten minutes. The rehydrated ADY can then be added to the rest of the formula water or to the rest of the ingredients in the mixer bowl. Normally, you would adjust the temperature of the part of the water not used to rehydrate the ADY to achieve a finished dough temperature of around 75-80 degrees F.

I have not seen or read anything to suggest that Jet's tries to pile the cheese against the sides of the pans. Tommy Nott may know the answer for sure since he had been buying Jet's pan pizzas for some time and had been observing their methods over the past few months.

Peter

Offline ahamric

  • Registered User
  • Posts: 14
  • Location: Schaumburg, IL
Re: Jets pizza
« Reply #166 on: January 17, 2012, 11:14:32 PM »
Thanks Peter!

I had assumed that the crusty cheese at the edges of a Jet's pizza were the same as Buddy's and Shield's, but I haven't had Buddy's or Shield's in so long... they may be taking extra steps to pile cheese at the edges while Jet's just extends the cheese to the edge without attempting to pile it up.

I got my blue steel pans (at least blue in the order name - there is no blue color but I think blue probably refers to a process of rust resistance), washed them in warm soapy water, then dried them in the oven.

While I was drying them by hand before placing them in the oven, I noticed that I was still getting gray "smudges" on my paper towel. Should I be concerned about this? I was planning on seasoning the outside of the pans as recommended elsewhere on the site, although I fail to see any harm in seasoning the inside of the pan too... even if it will season itself over time.
« Last Edit: January 17, 2012, 11:17:08 PM by ahamric »


Offline segfault

  • Registered User
  • Posts: 13
  • Location: Detroit, MI
Re: Jets pizza
« Reply #167 on: January 27, 2012, 04:46:10 PM »
You'll want to season the inside of your blue steel pans before making pizza in them... or your pizza won't pop out nice and easy after it's baked.  Or at least that was my experience with them.

I simply :
coat pan in oil (i use corn oil)
cook @ 425 for 20 minutes
cool, repeat
coat pan 3rd time
place sheet of foil on rack, under where pan will cook
cook upside down for 20min





Thanks Peter!

I had assumed that the crusty cheese at the edges of a Jet's pizza were the same as Buddy's and Shield's, but I haven't had Buddy's or Shield's in so long... they may be taking extra steps to pile cheese at the edges while Jet's just extends the cheese to the edge without attempting to pile it up.

I got my blue steel pans (at least blue in the order name - there is no blue color but I think blue probably refers to a process of rust resistance), washed them in warm soapy water, then dried them in the oven.

While I was drying them by hand before placing them in the oven, I noticed that I was still getting gray "smudges" on my paper towel. Should I be concerned about this? I was planning on seasoning the outside of the pans as recommended elsewhere on the site, although I fail to see any harm in seasoning the inside of the pan too... even if it will season itself over time.

Offline ahamric

  • Registered User
  • Posts: 14
  • Location: Schaumburg, IL
Re: Jets pizza
« Reply #168 on: January 28, 2012, 11:05:56 PM »
Thanks Segfault!

The first attempt I used your recipe posted a bit earlier. I forgot to change it from 1.25 to 1 inch though. I only cooked it for 11:30 on the bottom rack at 475 F and it was too doughy. This attempt used 1 T and 1 t of peanut oil in the bottom (after seasoning 2 or 3 times) and the cheese stuck pretty badly to the sides. Plus the peanut oil didn't give the right flavor of a true Jet's.

Tonight I made a second attempt, reducing your deep dish recipe to 1 inch. The crust still seemed pretty thick, but I had let the dough rise over six hours in a sealed plastic container and then about four hours in the covered pan, so maybe it rose too much. Texture of the crust was really nice though after baking at 475 F on bottom rack for 15 minutes. Nice browning, and crispy bottom, although still not crunchy enough to mimic a Jet's. I eye-balled putting corn oil in the bottom of the pan. It was definitely less than last time (maybe a couple teaspoons). The crust was not greasy at all when it came out, but the flavor was more neutral. For my next attempt I think I will try 1 T of corn oil and see if I get more crunch.

This second attempt was made after seasoning the pan another two or three times, and the release was much better. Virtually no sticking to the pan. However, I wonder if I was using too much oil for the seasoning attempts. I have some gummy residue in the bottom of the pan, and if I try to use paper towels to wipe it out, they stick too much and leave paper fibers in the pan. I think I will just leave it as is for the next try.

Offline sailor570

  • Registered User
  • Posts: 3
  • Location: Metro Detroit, MI
Re: Jets pizza
« Reply #169 on: January 29, 2012, 03:36:55 AM »
Peter
I'm puzzled.
In reading this topic it seems you are still looking for TF or dough weights for the 3 sizes.
Did you miss that information in reply 65, or did you deem his info to be less than accurate?
From my experience, and I'm by no means saying it's more than yours, his weights seem pretty good.

Thank You
Blair

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23451
  • Location: Texas
  • Always learning
Re: Jets pizza
« Reply #170 on: January 29, 2012, 10:48:46 AM »
Blair,

I did see the reply you referenced but I had difficulty in matching it with the Jet's Nutrition Facts. There is also the issue of reliability. As noted earlier in this thread, I was given incorrect information on pan sizes, either innocently or intentionally. Also, one of our members tried recently to have questions about the Jet's Nutrition Facts answered (by a Jet's corporate employee) and was given evasive answers and the runaround. The member was also knowingly (in my opinion) given incorrect information by a worker in one of the Jet's stores where he has been buying pizzas for years. Even that information was at odds with the Jet's Nutrition Facts. Because of issues like these, I have become increasingly suspect of information given by present or former employees of companies whose products I try to reverse engineer and clone. For example, if you go over to the Mellow Mushroom thread at http://www.pizzamaking.com/forum/index.php/topic,3940.0.html, I would say that there were perhaps a half dozen instances where we were given incorrect information by Mellow Mushroom employees or in materials put out by Mellow Mushroom. Jet's happens to be more careful about their operations than Mellow Mushroom seems to be, as can be seen by the way that they hide what they do by using special packaging for their canned tomatoes and flour. Their employees at the store level are also instructed not to reveal information to outsiders, like customers, on their operations.

One of these days, I will perhaps get back to this project. My practice is to stay with a project until I am either done or can't take it any further. As one who has a "I will work for food" philosophy, I try to encourage our members to become more actively involved in reverse engineering and cloning projects, especially for clones or copycats of chain pizzas that are in great demand, rather than leaving all of the work to be done by one or a few of the members--which can take months--and simply wait until all the answers are in and then conveniently take the final formulation and leave the forum.

Peter

Offline ahamric

  • Registered User
  • Posts: 14
  • Location: Schaumburg, IL
Re: Jets pizza
« Reply #171 on: February 05, 2012, 10:31:43 AM »
Hello folks,

I made segfault's recipe again and I need some help tweaking it. The recipe I used was from the deep-dish too (TF entered as 0.15 and 1 inch up the sides):

Flour (100%):
Water (65%):
IDY (.3851%):
Salt (1.75%):
Sugar (2.1875%):
Total (169.3226%):
272.76 g  |  9.62 oz | 0.6 lbs
177.29 g  |  6.25 oz | 0.39 lbs
1.05 g | 0.04 oz | 0 lbs | 0.35 tsp | 0.12 tbsp
4.77 g | 0.17 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp
5.97 g | 0.21 oz | 0.01 lbs | 1.5 tsp | 0.5 tbsp
461.84 g | 16.29 oz | 1.02 lbs | TF = 0.15225

Here is what I did:

I mixed the dry ingredients together (using King Arthur Bread Flour), then poured 110 F water into my KA stand mixer bowl. I put it on the lowest setting and beat it (C-hook) until the dough started getting incorporated (~45 s), then put the mixer up one setting and beat for 5 minutes. After this I transferred the ball to a plastic container coated in Pam, then oiled the top with corn oil and sealed the container for 5 hours.

I coated the 8x10 blued steel pan with 1 T corn oil (silicone brush) and stretched the dough out into the pan, covered with a lid for about one hour 15 minutes, then dressed with some 6-in-1 (previously frozen), 6 oz mozzarella, pepperoni, sausage, and green olives. I baked it on the bottom rack at 475 F for 16 minutes, which was 1 minute longer than my last attempt.

Observations: The cheese started to brown on the top near the edges, so I don't want to bake it much longer. The bottom was nicely browned, but the crisp seemed to mostly be on the surface and did not penetrate up into the crust as much as I would like. Also, the crunch is not as hard as I want. Additionally, the top half of the dough was not baked through enough and tasted doughy. At first I thought it might be due to some water released by the 6-in-1 during the thaw, but I had this same problem last time and that time I used the 6-in-1 straight from the can.

I converted segfault's recipe to the regular dough calculator, and discovered that the thickness factor is about 0.20!

Flour (100%):
Water (65%):
IDY (.3851%):
Salt (1.75%):
Sugar (2.1875%):
Total (169.3226%):
271.91 g  |  9.59 oz | 0.6 lbs
176.74 g  |  6.23 oz | 0.39 lbs
1.05 g | 0.04 oz | 0 lbs | 0.35 tsp | 0.12 tbsp
4.76 g | 0.17 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp
5.95 g | 0.21 oz | 0.01 lbs | 1.49 tsp | 0.5 tbsp
460.4 g | 16.24 oz | 1.01 lbs | TF = 0.203

Questions:

1. Will  changing the dough to a TF of, say, 0.15 allow my crust to cook through?
2. Will more oil give me a deeper, harder crunch? If not, do you have any suggestions? I thought of trying to change oven temperature but I am really at a loss for what might allow the bottom to cook harder without browning the top too much. Maybe use my pizza stone?

Thanks for everyone's help! This forum is fantastic and even with the limitations of my above experiences, I am still making remarkably good pizza!

Andy

« Last Edit: February 05, 2012, 10:34:48 AM by ahamric »

Offline joelb79

  • Registered User
  • Posts: 3
Re: Jets pizza
« Reply #172 on: February 17, 2012, 09:44:37 PM »
GFS indicate they do not handle Grande.

My local GFS has had Grande in 5lb Shredded bags for a cost premium above their Primo Gusto brand. Honestly when checking the dates, the Grande has a best by date 2 days from the date I saw it and I was in at closing. They had significant stock of it. The Primo Gusto was marked with a best by date 3 weeks out and was cheaper, and available in diced, shredded, whole milk and part skim, as well as part skim/prov mixes. I went back another date and the space where the Grande branded products were was filled with solely Primo Gusto

So, it wouldn't be wise to assume that GFS doesn't carry or deal with Grande. I didn't see the reason for the extra $5 for my home pies, especially when it would spoil before use. Also, they do not seem to consistently carry it up front. I'm sure for business accounts they may deal differently than retail/display space. Looks like I'll give that grande a try if they have it out again, since I like Jet's cheese so much.
« Last Edit: February 18, 2012, 01:02:52 AM by joelb79 »

Offline segfault

  • Registered User
  • Posts: 13
  • Location: Detroit, MI
Re: Jets pizza
« Reply #173 on: August 12, 2012, 01:19:07 AM »
bought a house :)  finally trying a deep dish in a new oven.  So excited to have gas burners again!

the usual formula tweaked abit (.85 inch rise)  and i prebaked (see below)

ambient temp was only 75 degrees and I was in a time pinch so i preheated the oven to like 150 then turned it off
set dough in pan and let it rise for about 4 hours
prebake in oven @ 500 for 5 min (was too long, next time 2 or 3 min)
bake @ 475 for 17 min..... about 1/4 off bottom of oven

after 17 min...... determinted it needed to be cooked more (bottom wasn't crispy) so i bumped the oven up to 500 and set the timer to 7 min.

wasn't really a good "jets" replication but it still tasted good :)

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12514
  • Location: Durham,NC
  • Easy peazzy
Re: Jets pizza
« Reply #174 on: August 12, 2012, 01:30:25 AM »
I like how you are so specific about your temps. an times. You will get this dialed in so quickly. Good for you...thanks for the pics too!   ;)
"Care Free Highway...let me slip away on you"