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Author Topic: Detroit Style - My way  (Read 20903 times)

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Offline apizza

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Re: Detroit Style - My way
« Reply #180 on: December 02, 2018, 01:56:02 PM »
I have a couple of new old pans like that and am really enjoying using them.
I hope the steel police aren't reading this thread.
Marty

Offline HBolte

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Re: Detroit Style - My way
« Reply #181 on: December 02, 2018, 02:05:48 PM »
I hope the steel police aren't reading this thread.

Me too!  :-D
Hans

Offline HBolte

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Re: Detroit Style - My way
« Reply #182 on: December 02, 2018, 05:21:19 PM »
Pans worked well! Pizza tops and bottom finished at the same time. A bit harder to get out and they are not as easy to clean as the PSTK pans.

~14 [email protected] Lots of garlic in the bread sticks!


« Last Edit: December 02, 2018, 05:23:03 PM by HBolte »
Hans

Offline norcoscia

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Re: Detroit Style - My way
« Reply #183 on: December 02, 2018, 05:36:28 PM »
Stood up and started to clap - only stoped to type this message - BTW, can I use those photos on my calculator site --- :drool: :drool: :drool: :drool: :drool: :drool: :drool: -- fantastic work, Hans!!!!
Norm
Baker's Pride GP-61 NG, Baker's Pride M02T 220V, PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 825F
Preferred type of yeast IDY

Offline HBolte

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Re: Detroit Style - My way
« Reply #184 on: December 02, 2018, 05:43:59 PM »
Stood up and started to clap - only stoped to type this message - BTW, can I use those photos on my calculator site --- :drool: :drool: :drool: :drool: :drool: :drool: :drool: -- fantastic work, Hans!!!!

Thanks Norm. Of course you may. Would you like any other info for the calculator?
Hans

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Offline norcoscia

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Re: Detroit Style - My way
« Reply #185 on: December 02, 2018, 05:53:23 PM »
If you have the originals un cropped that would help but not a big deal as I can make a square by combining the two pies - that might even be better (more interesting) - I'll put a link back to you post here (like I have with the other pies). Busy today implementing a tabbed interface on some home automation displays at the homestead.

Norm
Baker's Pride GP-61 NG, Baker's Pride M02T 220V, PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 825F
Preferred type of yeast IDY

Offline HBolte

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Re: Detroit Style - My way
« Reply #186 on: December 02, 2018, 05:58:26 PM »
If you have the originals un cropped that would help but not a big deal as I can make a square by combining the two pies - that might even be better (more interesting) - I'll put a link back to you post here (like I have with the other pies). Busy today implementing a tabbed interface on some home automation displays at the homestead.

Damn, you're wired in!!
Hans

Offline apizza

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Re: Detroit Style - My way
« Reply #187 on: December 02, 2018, 07:12:10 PM »
Beautiful pies Hans. I have found this size pan works great for the two of us. Perfect freezing size for us and great when grandson shows up. Is there a previous post on this dough recipe?
Marty

Offline HBolte

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Re: Detroit Style - My way
« Reply #188 on: December 02, 2018, 07:34:37 PM »
Beautiful pies Hans. I have found this size pan works great for the two of us. Perfect freezing size for us and great when grandson shows up. Is there a previous post on this dough recipe?

Thanks Marty. It's the same as Post #115 except I used GM Full Strength this time and set it set in a cooler room to ferment for about 7 hours.
« Last Edit: December 02, 2018, 07:36:49 PM by HBolte »
Hans

Offline Little bean

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Re: Detroit Style - My way
« Reply #189 on: December 02, 2018, 08:33:21 PM »
Fantastic Hans

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Offline hotsawce

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Re: Detroit Style - My way
« Reply #190 on: December 02, 2018, 10:26:18 PM »
These look great. I love the slightly smaller size - but I'm a stickler for the sharp, angular corners (not rounded.)

I'm surprised this was 14 minutes at 525. Does your oven run a little cool? Shawn is baking in a home oven on center rack at 450 for 15.

In any event, when I try the style again I want to extend the bake time to the 14 or 15 minutes I've been seeing lately. I think it'll give a heartier bottom crust, which I am a big fan of.

Pans worked well! Pizza tops and bottom finished at the same time. A bit harder to get out and they are not as easy to clean as the PSTK pans.

~14 [email protected] Lots of garlic in the bread sticks!

Offline invertedisdead

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Re: Detroit Style - My way
« Reply #191 on: December 03, 2018, 10:36:39 PM »
Pans worked well! Pizza tops and bottom finished at the same time. A bit harder to get out and they are not as easy to clean as the PSTK pans.

~14 [email protected] Lots of garlic in the bread sticks!

Love this thread!
the proof is in the pizza

Offline wangji

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Re: Detroit Style - My way
« Reply #192 on: December 05, 2018, 01:40:21 AM »
looks so good

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