Recent posts

#1

American Style / Re: Domino's old deep dish

Last post by zaza - Today at 07:11:14 PM

I don't know how many people remember this pizza, but it was one of the best chain pizzas you could buy. Domino's introduced the deep dish variety in 1989. Unfortunately, they replaced it with "handmade pan" in 2012. Although the deep dish was a pan pizza too, it was always just called "deep dish." It was a tremendous downgrade when they moved on to the new handmade pan, as the two are nothing alike.

The old deep dish was special because of the unique crust. It was thick - about 1 inch. It had a deliciously tender crumb yet with a nice crispy edge from the pan. They baked it with plenty of herbed oil (some type of regular Italian seasoning) which made it even tastier, and resulted in a dark brown crust. The crust seemed to pair excellently with the oily cheese they used, too. It was a really good pie and to this day, even after having countless different pizzas, I've still not had anything quite like it.

Does anyone else remember this? I also wondered if anyone here has ever tried recreating it, though my searches have turned up nil. I did see a guy on YouTube tried to recreate it but it didn't look right to me. I grew up eating this and I would love to be able to make it, but I don't even know where to start since it has long been discontinued.

I agree 100%.  I loved Domino's before they changed the recipe.  I find it terrible now.  Granted I was in my early twenties in college eating it at 2:00 AM but it was absolutely incredible!

#2

Home Ovens / Re: Consensus on best Gas/Wood...

Last post by TXCraig1 - Today at 06:49:43 PM

And you probably can't tell the difference between a pizza baked with wood and the same pizza baked with gas.

#3

Home Ovens / Re: Consensus on best Gas/Wood...

Last post by TXCraig1 - Today at 06:48:27 PM

Small, low mass ovens are difficult to run with wood. You have to constantly be tending the fire with the right sized wood of proper dryness, or you can get very fast, wild swings in temperature.

#4

Monthly Challenge / Re: Sept/Nov 2024 2 pies 1 dou...

Last post by fazzari - Today at 06:37:23 PM

All in all, a fun experiment.  I knew the laminated one would be good, but had my questions whether a 2 minute mix would be enough for a hand tossed dough.  It worked , and the hand tossed one was the winner in this experiment
Sorry, I'm having problems getting the laminated pictures to load.
John

#5

Monthly Challenge / Re: Sept/Nov 2024 2 pies 1 dou...

Last post by fazzari - Today at 06:35:38 PM

The laminated skin was frozen 24 hours, and then rested in the refrigerator for 48 hours and then dressed and baked

#6

Monthly Challenge / Re: Sept/Nov 2024 2 pies 1 dou...

Last post by fazzari - Today at 06:12:53 PM

The American style dough was balled after 48 hours fermenting.  It was then taken out 4 hours prior to bake time

#7

Neapolitan Style / Re: Fermentation: a science-ba...

Last post by Wario - Today at 05:43:38 PM

Haha thank you! That's an old picture from the early days of generative AI, perhaps it's a good idea to change it, although I do like how it looks on the homepage (which is typically the least visited page on the entire website)

It is AI generated? And it looks exactly like a pizza from the big chains like Domino's. How ironic!

#8

Home Ovens / Re: Long Live the Blackstone.....

Last post by MrPibbs - Today at 05:24:08 PM

Just out of curosity, why has there been no mention in this thread of the new blackstone for $497 ?

https://www.walmart.com/ip/Blackstone-Propane-Pizza-Oven-with-16-Rotating-Cordierite-Stone-and-Mobile-Stand/2090102643?wmlspartner=wlpa&selectedSellerId=0&wl13=1088&adid=222222222326002074157_1163285148497928_lia&wmlspartner=wmtlabs&wl0=e&wl1=o&wl2=c&wl3=72705545686026&wl4=pla-4576304862139432&wl5=&wl6=&wl7=&wl10=Walmart&wl11=Local&wl12=2090102643_0&wl14=blackstone pizza" oven&veh="sem&msclkid=eae8db7dc0821c255d7ebd9d6eddbeca

#9

Monthly Challenge / Re: Sept/Nov 2024 2 pies 1 dou...

Last post by Pizza_Not_War - Today at 05:23:24 PM

It's a different dough if you change ingredients or quantities. At least that's my take.

#10

Home Ovens / Re: My Experience with the New...

Last post by Howitzer21 - Today at 05:19:52 PM

I haven't found that oven yet, or for the size and near the price point of the Koda Max. I think the equivalent to your favorite slice shop oven would have to have dual heating elements/burners, one under and over the stone.

The Halo Versa 16" would fit that bill, and I think some of the Effeuno ovens may have that layout for 16"+ deck. Ooni Volt also does but only 12" deck. Obviously both of those are electric, not gas like the Koda Max or Versa 16.

The Koda Max has a niche spot to fill for a large gas oven (20" deck) at a reasonable price point, and still 'portable'. But it's not without its compromises.