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Author Topic: Grandmas pizza (in a Detroit pan)  (Read 546 times)

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Offline Monkeyboy

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Grandmas pizza (in a Detroit pan)
« on: January 25, 2021, 11:24:10 AM »
First attempt at Grandmas pizza.  Did not have the proper pan, so used a Detroit pan.

Same dough as Detroit pizza.  Let rise for about 10 hours, then cold ferment overnight.  Let rise in pan for about 6 hours before cooking.

No cook tomato sauce (san marzano - strained for about 20 minutes to remove excess moisture, garlic, onion powder, salt, pizza seasoning.  I added a mushed up anchovy filet this time...did not feel it added anything significant, will not use it again)

Used about 10oz of sliced PollO whole milk mozzarella and a few slices of sharp provolone, some grated parm.

Dollops of sauce

1/2 pepperoni (Board Head in natural casing)
1/2 mushrooms (chopped well, cooked in beef stock until reduced, added some butter and herbs)

Used a generous application of Crisco in the pan (use Olive Oil in Detroit pizza).  While the crust was less oily and crispier...I found that as it sat and cooled, the bottom became too chewy...would use olive oil next time.

Overall, I enjoyed it.  As you can see, you don't get the desirable crusty edges as with Detroit pizza...the mozzarella browns a bit easier than Brick/Muenster.  But less cheese and oil makes it a bit 'healthier' - still a great pizza, but Detroit reigns as king for me.

Grandmas Pie are pics 1-3
Detroit Pie for comparison as pic 4

Offline fewd

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Re: Grandmas pizza (in a Detroit pan)
« Reply #1 on: February 01, 2021, 08:35:32 PM »
Looks great!

Any reason you went with dollops over a nice even coat?  Is it a preference thing? Most of the grandma slices I see in bakeries/shops are the latter (building on tomato pies) but recipes online push the former (dollops ala Detroit).

Offline Monkeyboy

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Re: Grandmas pizza (in a Detroit pan)
« Reply #2 on: February 03, 2021, 10:56:10 AM »
No real reason other than preference.  I like when you get a mostly cheese bite then a bite with a good amount of sauce.

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