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Author Topic: Jets pizza  (Read 230055 times)

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Online foreplease

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Re: Jets pizza
« Reply #320 on: November 15, 2021, 06:36:42 PM »
I've been following this thread for more than ten years now!
Jeepers! (can you tell Iím from Michigan lol). You can tell me next year in your annual reply.  :-D  Just giving you a hard time. 10 years is remarkable. Hope you have made some good ones in that time.
-Tony

Offline ellementz

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Re: Jets pizza
« Reply #321 on: January 02, 2022, 02:25:35 PM »
I grabbed pies from Jet's and another Detroit style pizzeria today.   Jets had much better crust and the other place had especially great toppings, but the crust was too thick and dense.   Im down with Jets! I didnt detect any whirl, and I was looking for it, but it definitely had a light and especially crunchy crust.

Peter, I highly doubt they are mixing by hand.  I think thats just marketing worded to sound like they might be, when really they are just saying the dough is put into pans by hand.  There was an 80qt Hobart front and center.

Worth a try if you have a chance to try Jet's.

We use Whirl, not for the pan though that's corn oil. We use Whirl for the flavored crust, the cheese bread and cinnamon sticks.

Offline ellementz

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Re: Jets pizza
« Reply #322 on: January 02, 2022, 11:12:33 PM »
Iíve found that a combination of ghee and corn oil gives me a similar crispness to Jetís.  Still need to figure out how to replicate their Turbocrust flavor though.

Super simple. It's Whirl Butter (if you can call it butter lol) granulated garlic and romano cheese (grande brand)

Offline PaulGilpin

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Re: Jets pizza
« Reply #323 on: January 25, 2022, 11:32:10 PM »
We use Whirl, not for the pan though that's corn oil. We use Whirl for the flavored crust, the cheese bread and cinnamon sticks.

Thank you very much for your helpful information, ellementz. Who manufacturers the Detroit style pans for Jet's? Can they be purchased by the general public?

Offline RustyCheese

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Re: Jets pizza
« Reply #324 on: February 25, 2022, 01:59:54 PM »
@Ellementz
I have some questions for you about this regarding Jets Pizza :)

1. For the whirl mixture, it goes on the crust before or after the bake? Do you use like a ketchup squirt bottle with it and just put it on the edges?

2. Its just plain corn oil in the bottom of the pans? Nothing else added?

3. How much sauce is used for each large? Does oil go on the dough before the sauce or just sauce?

4. For Jets cheese bread is it the same method as the deep dish with corn oil on bottom? And do you put whirl on top of the whole thing under the cheese? or on top after baking?
« Last Edit: February 25, 2022, 04:25:07 PM by RustyCheese »

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