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Author Topic: Two Billís pizza..dough and Carmelina Sauce..great!  (Read 610130 times)

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Offline HBolte

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #2800 on: April 01, 2017, 11:21:34 PM »
Norma, I've pretty much settled on ~275g for an 8X10 pan.
Hans

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2801 on: April 02, 2017, 08:00:32 AM »
Norma, I've pretty much settled on ~275g for an 8X10 pan.

Hans,

Thanks for telling us what weight dough you settled on for a 8"x10" pan!  8)

Norma

Offline TXCraig1

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2802 on: April 02, 2017, 09:34:06 AM »
I like 300g for an 8x10, but that's on the high end because the family likes a bit more crust.
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2803 on: April 02, 2017, 01:14:53 PM »
I like 300g for an 8x10, but that's on the high end because the family likes a bit more crust.

Thanks Craig!

Norma

Offline vtsteve

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2804 on: April 02, 2017, 01:47:36 PM »
I use 280g for 8x10. Their dough doesn't look much different from my 58%+2% NY dough. I've been going back and forth between NY dough and 64-75% w/30-40% durum for both Detroit and Sicilian -- I think anything works with a long enough pan rise.   :)

I like the cheese crumbles (and the VCM)... I usually use muenster + extra sharp cheddar, but I think I need to blitz a block of mild/sharp cheddar for the next batch... and less, thinner, pre-bake sauce. Thanks for posting this, Norma!
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2805 on: April 02, 2017, 09:47:51 PM »
I use 280g for 8x10. Their dough doesn't look much different from my 58%+2% NY dough. I've been going back and forth between NY dough and 64-75% w/30-40% durum for both Detroit and Sicilian -- I think anything works with a long enough pan rise.   :)

I like the cheese crumbles (and the VCM)... I usually use muenster + extra sharp cheddar, but I think I need to blitz a block of mild/sharp cheddar for the next batch... and less, thinner, pre-bake sauce. Thanks for posting this, Norma!

Steve,

Thanks for saying what dough weight  you use for a 8Ēx10Ē pan.  I guess you are right that anything probably works in hydration and oil if there is enough hydration and enough pan rise.  8)

I didn't notice the cheese crumbles before when watching Buddy's videos but maybe didn't recall seeing them.  You blends sure sound good!  :)

I used cheddar crumbles on the last Detroit style pizzas at market but really didn't want it that way.  I will have to look at the photos to see what kind of cheese melt there was.  The cheddar was frozen and only partially unfrozen when the cheese was really to be shredded.  It didn't end up shredded at all but in crumbles like Buddy's video shows.

Norma

Online Matthew

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2806 on: April 04, 2017, 05:03:21 PM »
Norma,
Do you weigh the cheese?  Just curious if there is something published on how much cheese should be used on DS.  If anyone else knows the answer feel free to jump in.

Offline HBolte

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #2807 on: April 04, 2017, 05:46:25 PM »
Norma,
Do you weigh the cheese?  Just curious if there is something published on how much cheese should be used on DS.  If anyone else knows the answer feel free to jump in.

I use ~165g.
Hans

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2808 on: April 04, 2017, 06:40:33 PM »
Norma,
Do you weigh the cheese?  Just curious if there is something published on how much cheese should be used on DS.  If anyone else knows the answer feel free to jump in.

Matt,

I do weigh the cheese for market, but more or less can be used.  I use about 7.5 ounces for an 8"x10" pan.  The cheese that is used at market is cheddar and it spreads well.

Norma

Edit:  I must have forgot how much cheese I use.  It is more around 7 ounces.  All depends on how it is grated.
« Last Edit: April 05, 2017, 08:24:06 AM by norma427 »

Online Matthew

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2809 on: April 05, 2017, 04:29:27 AM »
Thanks guys; appreciate it!


Matt

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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2810 on: April 05, 2017, 08:24:35 AM »
Thanks guys; appreciate it!


Matt

Matt,

I edited my post. 

Norma

Offline hotsawce

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2811 on: June 05, 2017, 11:22:05 PM »
I don't think I've seen this video posted, but it's a great look at a newer Buddy's.

The pans look different that the other video. I'm almost positive these are Lloyd from the welds and sharp shape. Wonder if they have better luck than I had with them...

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2812 on: September 06, 2017, 07:45:16 AM »
Was posting these Sicilians in the Greek thread, but think maybe better to post here, since they are made with Detroit style dough.  Just baked differently in a round pan.

Some of the pizzas from yesterday.

Norma

Offline lloydrep

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2813 on: September 06, 2017, 11:15:58 AM »
That's a fantastic looking pizza! Traditions aside, the Detroit Style pizza dough is very versatile.
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2814 on: September 06, 2017, 12:40:30 PM »
That's a fantastic looking pizza! Traditions aside, the Detroit Style pizza dough is very versatile.

Robert,

Thanks!  Agree the Detroit style dough is very versatile.  Used the Detroit style dough in square pans for Sicilian pizzas at https://www.pizzamaking.com/forum/index.php?topic=43726.0

Norma

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Offline mb42403

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2815 on: September 27, 2017, 10:09:13 PM »
Norma what is your favorite Detroit dough recipe for homemade Detroit pizza with a all purpose flour

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2816 on: September 28, 2017, 12:32:33 AM »
Norma what is your favorite Detroit dough recipe for homemade Detroit pizza with a all purpose flour

mb42403,

Never tried a Detroit dough formula with an all purpose flour.  Maybe another member did.  The hydration I use is 75% so would think that would be too high of a hydration for an all purpose flour.

Norma

Offline vtsteve

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2817 on: September 28, 2017, 12:35:40 AM »
I've done Detroit with KA A/P at 68% and 0.4% IDY.
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2818 on: September 28, 2017, 12:37:25 AM »
I've done Detroit with KA A/P at 68% and 0.4% IDY.

Thanks Steve!

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #2819 on: January 02, 2018, 09:28:17 PM »
Detroit style dough made into a round pizza. One slice.  The dough opened so easily.

Norma

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