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Author Topic: Detroit Style - My way  (Read 131181 times)

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Offline 9slicePie

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Re: Detroit Style - My way
« Reply #840 on: May 08, 2024, 05:03:23 AM »
the version he settled on in post 105.

This is what I was talking about.  Thanks.

Offline spaceboy

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Re: Detroit Style - My way
« Reply #841 on: May 08, 2024, 06:59:18 AM »
post 105

Offline PapaJawnz

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Re: Detroit Style - My way
« Reply #842 on: May 08, 2024, 08:44:04 AM »
My bad G, I didn't realize that.  Time for me to try out post 105 recipe next  :pizza:
Oven: Oster 10-in-1 Digital Air Fryer/Toaster Oven Combo (Max Temp 450F) - Steel: 12x12x0.25" A36 - Levain: Natural (started 11/7/23) - Mixer: Couple 'o Hands

Offline TXCraig1

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Re: Detroit Style - My way
« Reply #843 on: May 18, 2024, 08:45:46 PM »
Strive for 105  ;D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline quietdesperation

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Re: Detroit Style - My way
« Reply #844 on: June 10, 2024, 12:21:58 PM »
105 for a 313, little too much sauce, but one of the best crumbs Iíve gotten from a Detroit. Finally getting the hang of our underpowered, top-only heat oven at our place in fl, 530f for 12 mins, 2nd rack from the top, pan on steel.next time Iíll top a little later but the char on the pepperoni was great for us.
« Last Edit: June 10, 2024, 12:26:45 PM by quietdesperation »
jeff

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