Lions & Tigers and Squares in NYC

[killerasp]

They make some budget friendly DSPs here in NYC. Its okay IMO, not the best DSP you are going to get but for $5.00, its not bad. Found this video of the behind the scenes.

[HansB]

I had it there a couple of years ago. It was excellent.

[scott r]

looks so good,  $5!  wow!   Love the power tools and the roni slicing

[Andrew t]

Does anyone know where to source those pans?...

HansB "King of Detriot"... help me...? 

[HansB]

Does anyone know where to source those pans?...

HansB "King of Detriot"... help me...? 

Wish I could help. I have two that I got a few years ago. Your best bet may be to call L&T&S.

[sodface]

Does anyone know where to source those pans?...

HansB "King of Detriot"... help me...? 

How about these?

https://www.ebay.com/itm/172080148835

[wesslock]

agree with Hotsawce , went twice , thought the first time had to be a mistake.

[bowlyou]

This place is the dollar slice version of detroit pizza

[HansB]

It must have gone downhill? I went just after it opened, it was very good.

[Andrew t]

thanks for the link Carl.

[sodface]

thanks for the link Carl.

No problem, however, I'm not vouching for what's being sold. I didn't mention it when I posted the link, but I bought one. It arrived today and I'm not really sure how I feel about. I mean I didn't need the pan to begin with and it ended up being $30 after the shipping was tacked on so it wasn't exactly cheap. It's an unusual pan though and I remember them being discussed here before and sort of wanted one back then but didn't get one... so I bought one this time.

It's stamped CM0415 on the bottom, which I assume means Chicago Metallic, but I can't find much of anything on the internet about it. These are supposed to be "NEW but out of the box. May show minor shelf wear." Ok, sure, this is ebay we are talking about so I take that with a grain of salt. The finish just seems sort of weird. There are streaks on the underneath and the interior has almost an orange peel look, like it's had a bad paint job. I hope that it hasn't actually had a bad paint job. 

[HansB]

FWIW, mine that I got used are CM 01 13 and they appear to have had thousands of pizzas made in them. They are completely non stick and work great.

[sodface]

FWIW, mine that I got used are CM 01 13 and they appear to have had thousands of pizzas made in them. They are completely non stick and work great.

Thanks for the info, I was thinking the 04 15 was the style of pan but maybe it just means April 2015, and yours January 2013? Chicago Metallic's website mentioned this panglo company that cleans and recoats used pans, I wonder if that's the case with the one I got? Not sure, it just came in a plastic bag. I put it in the hot oven after I baked some bread earlier just to see if it came out tacky or anything and it seems solid so I guess I'm just being too suspicious. I'll just use it!

[dmaclaren]

That dough does not look like 70% hydration which I find most DS are.  That dough looks to be like mid to low 60's, anyone else agree. 


The fact that they are docking the dough as a round and putting it in with sides up then the next is they show it fermented more but fitting.


I don't think based on seeing that I would like the dough, my guess is too chewy!

[scott r]

Definitely not 70

[PizzaGarage]

$5 bucks I can’t see how they make any money, wonder what the second cheese was?  Never seen a pizza fried in pepperoni grease either.  What a great video and thanks for sharing had a lot of fun watching that crazy process.  My guess is about 61%-63%. Someone needs to tell them you can buy 8” blades for the sawzall, might save them some cutting time…lol

They only did one pass on the sheeter so it comes out more oval than round and you can make Detroit’s that way and they fit pretty good in the pan.  Yeast is high too, the sheeted dough was very thin, thought the finished product looked really good…

[wilson502]

$5 bucks I can’t see how they make any money, wonder what the second cheese was?  Never seen a pizza fried in pepperoni grease either.  What a great video and thanks for sharing had a lot of fun watching that crazy process.  My guess is about 61%-63%. Someone needs to tell them you can buy 8” blades for the sawzall, might save them some cutting time…lol

They only did one pass on the sheeter so it comes out more oval than round and you can make Detroit’s that way and they fit pretty good in the pan.  Yeast is high too, the sheeted dough was very thin, thought the finished product looked really good…

Im actually curious to try and replicate this style of Detroit pizza. Yeah it definitely looks like a low 60s hydration judging from the looks of it. They do brush the pans with a moderate amount of oil before plopping the dough in. It either looks like a Light Olive Oil or some other type of oil they brush on the pans (not sure, if anybody has a better idea let me know).

[quietdesperation]

It must have gone downhill? I went just after it opened, it was very good.

I have a college friend who lives in chelsea, we went there soon after it opened and loved it. He returned about 4 months ago and declared it inedible so yes, appears to have gone downhill.

[WarrenOates]

The guys behind the operation made a name for themselves selling gimmick slices overloaded with bechemel and artichokes, I don't think quality has ever been much of a concern, though I'll admit the square slices at Artichoke aren't bad (or weren't nine years ago when I last had one).