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Author Topic: Jets pizza  (Read 196557 times)

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Offline hotsawce

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Re: Jets pizza
« Reply #300 on: March 29, 2020, 01:20:44 PM »
Welcome! this is awesome.

How does Jet's get the dough to fill the pan evenly with the large amount of oil in the pan? Mine springs back quite a bit when I use oil

Here's a quick breakdown

[Dough]
2 cups of water
4 1/2 cups flour ( I use 3 cups bread flour and 1 1/2 cups of 00 flour)
1/2 tbsp salt
1/2 tbsp sugar
1 tsp yeast (we use Red Star)

In a bowl/mixer add the water at 100-110 degrees, the yeast and the sugar. Allow yeast to bloom for 10 minutes. Then add the salt and flour and mix for 5 minutes (10 minutes or so if hand kneading)

Small= 12 oz dough ball
Large= 21oz dough ball
X-Large= 32oz dough ball

Make your dough balls accordingly and let them rest 10-15 minutes, while they are resting grab your Detroit style pizza pan and to it add 2-4oz of corn oil (Jet's uses corn oil, a lot of it lol) I personally have a XL pan so I use 4 oz, for a large pan use 2-3oz.

After you dough sits for 10-15 minutes lightly oil your work surface and push the dough out flat and form a sort of rectangle, pick the dough up and slap it back and forth between your hands to stretch it (if you don't feel comfortable doing this just stretch it out best you can on your work surface) now place the dough into your pan and starting with one end push the edges into the corners and turn the pan around and do the same with the other side. Now using your fingertips press down hard up one side then up the other over the area of the pan.

Now just cover the pan with a towel, lid, whatever and allow to sit out for 4-5 hours 70-80 degrees or until the dough has risen about half way up the pan. Now you can cook it or refrigerate it.

I baked mine at 550 degrees for 15 minutes

Quick edit to add a little more information. We get our cheese from Grande, it's a whole milk mozzarella. I figure any whole milk mozzarella or brick cheese if you like that better will do nicely, always shred your own cheese though!

As for the pepperoni, Jet's uses a self labeled Jet's pepperoni that they get from Sofo food distributors so not sure exactly what brand.

If you can find ezzo pepperoni in your area I would recommend those or Boars Head is good too.

Offline ellementz

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Re: Jets pizza
« Reply #301 on: March 30, 2020, 02:46:34 AM »
Welcome! this is awesome.

How does Jet's get the dough to fill the pan evenly with the large amount of oil in the pan? Mine springs back quite a bit when I use oil


If you're having issues with it trying to stretch back then after you first give it its initial stretch and place it in the pan just cover it and let it rise for maybe an hour or so then dock it, should have no trouble at that point.
« Last Edit: March 30, 2020, 02:48:21 AM by ellementz »

Offline briansemerick

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Re: Jets pizza
« Reply #302 on: April 14, 2020, 12:14:55 PM »
thank you!  how about sauce?

Offline Pizza Journey

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Re: Jets pizza
« Reply #303 on: April 20, 2020, 02:36:53 PM »
Am I doing the math right on your recipe? I know cups of flour are a bit subjective, but does 81% sound right for the hydration level?

2 cups water: ~474g
4.5 cups flour: ~585g

81% hydration.

Edit: I made it as written by ellementz, and this has got to be the stretchiest dough I've ever worked with! My food processor's dough blade doesn't "lock" (it's held in by gravity, Cuisinart) and the dough knocked it loose after about 2 minutes of mixing. Seemed like plenty though. Got it rising in the pan right now-- excited to eat this. I will update with results.

ellementz recipe scaled to the "large" 21oz doughball:
262g water
325g flour
1 tsp salt
1 tsp sugar
1/2 tsp IDY

corn oil in pan

Post-eating update: This is a great recipe! I probably could have cooked it a few minutes longer but it was delicious. The high hydration was indeed great and I will certainly be making this one again. I used to love Jet's but haven't had it in years since I relocated to another state. This is it! Thanks ellementz!
« Last Edit: April 20, 2020, 08:37:06 PM by Pizza Journey »

Offline Movefast

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Re: Jets pizza
« Reply #304 on: May 04, 2020, 11:06:03 PM »
What size of pans would correlate to the three size pans you listed so we know the appropriate dough to make for the size?

You use the XL size you said, what’s the measurements and the recipe you posted, I would assume that’s for an XL pan??

Would avocado oil work or regular extra virgin olive oil work?


Thanks!!! That Pizza looks amazing

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Offline Chi_Guy

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Re: Jets pizza
« Reply #305 on: May 12, 2020, 05:17:33 PM »
I’ve found that a combination of ghee and corn oil gives me a similar crispness to Jet’s.  Still need to figure out how to replicate their Turbocrust flavor though.

Offline briansemerick

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Re: Jets pizza
« Reply #306 on: May 23, 2020, 01:14:16 PM »
I made this recipe with a 10x14 pan and it was like DOUBLE the thickness of Jet's.  It was good but it was almost all crust.  I'm going to halve it this time.

I think the issue is the recipe is just for a generic amount of dough that you then later cut into certain weights to use, but the average person makes one pizza, so they just the amounts for one pizza.
« Last Edit: May 23, 2020, 01:21:34 PM by briansemerick »

Offline briansemerick

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Re: Jets pizza
« Reply #307 on: May 23, 2020, 06:48:27 PM »
Much better this time. 500 for 20 minutes.

10x14 pan

10 oz sauce (6 in 1 unpeeled plus 1tbsp oregano, 1/2 tsp salt, 1/2 tsp granulated garlic, 1/2 tsp sugar, stirred and left to sit an hour)

1lb mozz

Pizza journey’s 21oz dough:

262g water
325g flour
1 tsp salt
1 tsp sugar
1/2 tsp IDY

1lb Italian sausage cooked

Dusted with oregano and Parmesan

2oz corn oil in pan

Yummy.

« Last Edit: May 23, 2020, 07:43:23 PM by Pete-zza »

Offline Chicago Bob

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Re: Jets pizza
« Reply #308 on: May 23, 2020, 07:55:51 PM »
That looks great!  :chef:

You can apply sausage raw on there if you'd like more flavor.  :pizza:
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Offline foreplease

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Re: Jets pizza
« Reply #309 on: May 23, 2020, 09:53:30 PM »
That looks great!  :chef:

You can apply sausage raw on there if you'd like more flavor.  :pizza:
I’m thinking at a pound of sausage per pizza we’re going to be able to taste it to some extent.  :-D 


We had a couple from Jets 2 nights ago. Reheated what was left tonight (almost a full 8-corner) and served with pasta. I think their pizza is better the second time around.
-Tony

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Offline Chicago Bob

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Re: Jets pizza
« Reply #310 on: May 23, 2020, 10:30:17 PM »
I’m thinking at a pound of sausage per pizza we’re going to be able to taste it to some extent.  :-D 


We had a couple from Jets 2 nights ago. Reheated what was left tonight (almost a full 8-corner) and served with pasta. I think their pizza is better the second time around.

   One can put 2lbs of sausage on there if they want.... But finished pie taste will be different than one baked utilizing raw meat... :drool:

Most non neopolitan commercial pizza will have better flavors the second time around.... Experienced reheaters can make a reheat better... Plus some!  💪🔥🍕🌴
« Last Edit: May 23, 2020, 10:36:02 PM by Chicago Bob »
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Offline briansemerick

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Re: Jets pizza
« Reply #311 on: June 10, 2020, 02:37:27 PM »
Yeah that’s because of the reaction the cheese has when melting the first time lets it congeal so the second heating keeps it more solid. Usually the sauce and cheese is too liquid when it’s hot out of the oven.

Offline briansemerick

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Re: Jets pizza
« Reply #312 on: June 10, 2020, 02:38:18 PM »
That looks great!  :chef:

You can apply sausage raw on there if you'd like more flavor.  :pizza:

I prefer cooking ahead to get the carmelized sausage taste plus I can drain the grease off.

Offline PizzaJason

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Re: Jets pizza
« Reply #313 on: June 16, 2020, 09:38:39 AM »
Jets dough is very light and bubbly, indicating high yeast and high moisture dough.  I think the dough is very wet loose,  layed in pan with LOT of oil and allowed to rise in the pan.    Pat it down and top.
Consider a conveyor oven can vary the temp as it passes thru on top and bottom,  so they may hit it with different temps thru the cooking stage.

Offline jkb

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Re: Jets pizza
« Reply #314 on: June 16, 2020, 09:45:58 AM »
Much better this time. 500 for 20 minutes.

10x14 pan

10 oz sauce (6 in 1 unpeeled plus 1tbsp oregano, 1/2 tsp salt, 1/2 tsp granulated garlic, 1/2 tsp sugar, stirred and left to sit an hour)

1lb mozz

Pizza journey’s 21oz dough:

262g water
325g flour
1 tsp salt
1 tsp sugar
1/2 tsp IDY

1lb Italian sausage cooked

Dusted with oregano and Parmesan

2oz corn oil in pan

Yummy.


Nice!
John

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Offline c0rpse

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Re: Jets pizza
« Reply #315 on: June 26, 2020, 11:08:01 AM »
Hey everyone. I saw the note above about being hard to stretch in the pan etc but just to add to that.

I find that when I'm trying to stretch in the pan a lot of the pan oil tends to get up on TOP of the dough and when baked this tends to kind of screw up the cheese and toppings a little bit. It's never really baking right as there's just too much oil etc

Any thoughts on how I can avoid this? The crust itself is turning out great. Just not the cheese bake.

Offline bobgraff

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Re: Jets pizza
« Reply #316 on: June 27, 2020, 03:06:24 PM »
Hey everyone. I saw the note above about being hard to stretch in the pan etc but just to add to that.

I find that when I'm trying to stretch in the pan a lot of the pan oil tends to get up on TOP of the dough and when baked this tends to kind of screw up the cheese and toppings a little bit. It's never really baking right as there's just too much oil etc

Any thoughts on how I can avoid this? The crust itself is turning out great. Just not the cheese bake.

Try coating the pan with vegetable shortening in place of the oil.
Bob

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Offline Pizza Journey

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Re: Jets pizza
« Reply #317 on: June 28, 2020, 10:40:40 AM »
Made this again last night... absolutely fantastic! Definitely a contender for the best pizza I have ever made.

15 minute bake at 500 degrees. Raw Italian sausage & Bridgeford pepperoni. Whole milk mozz with some cheddar sprinkled in around the edges. The crunch on the bottom was perfect, and the dough was airy and spongy and excellent.

21 oz recipe (my pan is 9x13 inches approx, which is the perfect size for the 21oz dough):
262g water
325g flour
1 tsp salt
1 tsp sugar
1/2 tsp IDY


Offline foreplease

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Re: Jets pizza
« Reply #318 on: June 28, 2020, 11:29:16 AM »
Made this again last night... absolutely fantastic! Definitely a contender for the best pizza I have ever made.

15 minute bake at 500 degrees. Raw Italian sausage & Bridgeford pepperoni. Whole milk mozz with some cheddar sprinkled in around the edges. The crunch on the bottom was perfect, and the dough was airy and spongy and excellent.

21 oz recipe (my pan is 9x13 inches approx, which is the perfect size for the 21oz dough):
262g water
325g flour
1 tsp salt
1 tsp sugar
1/2 tsp IDY
That looks fantastic, PJ!
-Tony

Offline Pizza Journey

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Re: Jets pizza
« Reply #319 on: June 29, 2020, 10:17:51 AM »
That looks fantastic, PJ!
Thank you!

The dough is so wet and sticky that it's kind of a pain to work with; the key seems to be to let it rise in the (covered) pan at room temp and then pat it out/stretch it over the course of a few hours until it fills the pan and looks like my first picture. But the high hydration is spot on for the Jet's style, so it's worth the effort. I highly recommend giving this recipe a try if you're a fan of Detroit style pizza!

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