Author Topic: Detroit Style - My way (Read 111767 times)

zwarbles · « **Reply #40 on:** March 19, 2016, 08:37:40 AM »

Thank you!
Your pies look awesome!

My oven won't go over 500 unfortunately.

HansB · « **Reply #41 on:** March 19, 2016, 09:22:13 AM »

Thanks. I bet you'd be fine at 500. Worth a try.

TXCraig1 · « **Reply #42 on:** March 19, 2016, 06:10:44 PM »

Quote from: HBolte on March 19, 2016, 08:32:07 AM

No such thing as a dumb question Pat!

Brick cheese is a mild Wisconsin cheddar similar in flavor to Muenster.

I find brick closer to Havarti than Muenster. Even the "mild" brick I've tried is sharper than most cheddar, and the original aged washed-rind version of brick that is anything but mild.

HansB · « **Reply #43 on:** March 20, 2016, 07:23:44 PM »

I purchased some Boar's Head Harvarti today to compare to the Brick.

The Havarti had a stronger flavor and a softer texture...almost spreadable. It was labeled "Cream Havarti." I don't think it would be interchangeable.

thezaman · « **Reply #44 on:** March 21, 2016, 09:26:33 PM »

Hans, like the look of your pie putting the sauce down pre bake. And I like the coverage. Did the added salt tighten up your crumb or reduce the dough tenderness.are you using the same sauce formula ?

HansB · « **Reply #45 on:** March 21, 2016, 09:46:41 PM »

Thanks Larry, it reminded me of the pie at Loui's. More salt didn't seem to change the crust itself, only the flavor. On the last one above I used crushed tomatoes with the packaged blend that we bought at Roslelli. It was pretty good.

HansB · « **Reply #46 on:** March 22, 2016, 09:34:55 AM »

Quote from: hotsawce on March 22, 2016, 12:51:39 AM

Any reason for switching back to the post bake sauce? I found that even if I was the smallest bit careless with sauce pre-bake, it was enough to sabotage a side or two...

No, I just wanted to experiment. If you notice on the video that you're in, Buddy's puts puts two racing stripes on pre-bake. I'll try that next.

parallei · « **Reply #47 on:** March 22, 2016, 05:46:39 PM »

Quote from: HBolte on March 16, 2016, 05:22:45 PM

.......I'm getting hooked on these but it's warming up outside so looking forward to NP's on the Blackstone soon!

That is where I'm at. It is supposed to snow again here in Denver tomorrow. Two to four inches. In four months I'll be whining that it is too hot.

thezaman · « **Reply #48 on:** March 23, 2016, 11:15:37 AM »

Hans, did you measure the seasoning mix that you used in your last batch of sauce?

HansB · « **Reply #49 on:** March 23, 2016, 11:29:32 AM »

Quote from: thezaman on March 23, 2016, 11:15:37 AM

Hans, did you measure the seasoning mix that you used in your last batch of sauce?

Pretty sure I used 1tsp in 14 oz. crushed tomatoes.

carl333 · « **Reply #50 on:** March 26, 2016, 02:40:45 PM »

Hans, what is your dough mixing procedure?

HansB · « **Reply #51 on:** March 26, 2016, 09:33:43 PM »

Carl, I dissolve the IDY and sugar in room temp water. Then add flour and salt. I mix in the bowl until combined. Then it goes on to my bench where I knead it until smooth. From there it goes into the pan where I let it sit for about an hour until it relaxes enough to spread completely. Cover and let rise for about 5-6 hours at room temp.

carl333 · « **Reply #52 on:** March 27, 2016, 09:03:03 AM »

tks Hans. I have 2 doughs in process. 1 for a pizza Bianca (rosemary, garlic...) and another with pizza sauce, mozz and pep.

HansB · « **Reply #53 on:** March 27, 2016, 09:05:37 AM »

Quote from: carl333 on March 27, 2016, 09:03:03 AM

tks Hans. I have 2 doughs in process. 1 for a pizza Bianca (rosemary, garlic...) and another with pizza sauce, mozz and pep.

Of course we will need photos!

carl333 · « **Reply #54 on:** March 27, 2016, 09:29:05 AM »

Ha, I really altered your dough management procedure. KA Mixer for a minute followed by a 5 min rest another 1 min mix. It wasn't smooth or satinly so I let it rest for 20 min followed by 1 stretch and fold and into the pan. That S & F really smoothed out the dough. I'll post pic's if they look half decent!!

carl333 · « **Reply #55 on:** April 15, 2016, 12:16:45 PM »

Quote from: HBolte on March 27, 2016, 09:05:37 AM

Of course we will need photos!

Did this a couple of weeks ago. looks quite similar to the little Ceasars commercial currently being run. I just took a single pic. We really enjoyed this recipe and will do it again this WE. Tks Hans

HansB · « **Reply #56 on:** April 15, 2016, 12:54:30 PM »

That looks really good, thanks for posting the photo of your results!

I'm trying a new formula this weekend...hope it works!

zwarbles · « **Reply #57 on:** April 15, 2016, 01:13:32 PM »

That looks so tasty Carl!!

carl333 · « **Reply #58 on:** April 15, 2016, 01:14:49 PM »

what are you changing Hans? Have you tried it with DMP?

HansB · « **Reply #59 on:** April 15, 2016, 01:25:40 PM »

Quote from: carl333 on April 15, 2016, 01:14:49 PM

what are you changing Hans? Have you tried it with DMP?

I'm going to eliminate sugar and add oil. I get more than enough browning so I won't use DMP. Maybe another time.

I'm looking for a bit more lightness like the original Buddy's has.

This is what I'll try:

100% KABF
68% Water
2% Oil
1% IDY
2.5% Salt

RTF about 18 hours bulk, 2 in the pans.