Author Topic: Jets pizza  (Read 199785 times)

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Offline PizzaJason

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Re: Jets pizza
« Reply #320 on: July 07, 2020, 07:09:43 PM »
I gave this a test run, wow, very good and super easy.  Ive sent this out to friends who are skeptical that they can make good pizza at home,  rising the dough in the pan keeps them kneading and stretching, no special equipment - so the fear factor goes down.

Dough recipe
2 1/2 C flour, hard scoop into the cup and leveled
1 1/4 C warm water, went high on the water for a self leveling dough
1/2 tsp yeast - fleishmans quick
1 tsp sugar,  1/2 tsp salt mixed into flour

9x13 metal cake pan

Easy to mix, 3 tbsn corn oil in the pan,  dusted some course cornmeal in the pan for flavor, finger tip it flat to the edge.
4 hour countertop rise.

Sauce (hearty)
14 oz crushed tomato,
1/2 can tomato paste
1 Tbsp oregano
2 tsp basil
2 tsp garlic powder
1 Tbsp olive oil
Few sprigs of rosemary
Tomato paste was sweet, splash of balsamic evened it out.

550 12 min.  Cheese was overdone, I will loosely tent with foil next go round or lay a baking sheet partially over the pan.

This will be a go-to recipe for me now.  My family likes JETS,  super easy.   I can see proofing this in the oven, or doing a refrigerated rise to make it fast or slow.  Prep before or after work and have pizza that night.

Offline regor0

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Re: Jets pizza
« Reply #321 on: July 21, 2020, 05:23:50 PM »
Are you cooking it on a stone or just the rack?

Offline Pete-zza

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Re: Jets pizza
« Reply #322 on: August 04, 2020, 09:42:05 AM »
Jets is celebrating its 42nd anniversary:


What I found interesting is the statement that the dough is prepared every morning by hand. Im not quite sure what that means.


Offline Fullcollapsea110

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Re: Jets pizza
« Reply #323 on: August 19, 2020, 11:07:35 PM »
Hey all!

First post here. Tried out Norma's recipe in reply 94 http://www.pizzamaking.com/forum/index.php/topic,8247.msg151463.html#msg151463 modified for my 8X10" steel pan.

My attempt was as follows:

204g KABF
133g H20
1/4tsp IDY
1/2tsp Overflowing sea salt
1tsp Sugar
228g Mozzarella
Just some sauce I had around from my Buddy's pizza's

- Mixed in KA mixer on 2 for 5min and 4 for 3 min
- Covered and let rest for 20 min
- Balled and oiled dough (corn oil) and put in the refrigerator for ~24hrs
- Removed from fridge let warm for about 45 minutes used 2tbs corn oil to oil the pan then stretched dough into pan (one stretch, then let rest for 20 min and one final stretch). Let the dough rise for 3 hours
- Pizza stone on bottom rack preheated @ 525 for 1.5hrs
- Before I put the pie in I turned down the temp to 500 then cooked for 14 minutes (could have done a few minutes longer but was worried about getting that nice doughy top right under the cheese


Offline Fullcollapsea110

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Re: Jets pizza
« Reply #324 on: August 19, 2020, 11:15:48 PM »
Next time I'll keep it in a few minutes longer to get the center of the cheese cooked better, reduce the dough ever so slightly to cut down on the thickness, and reduce the cheese at the sides of the pan because the cheese creeped to the bottom of the sides a bit too much.



Online scott r

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Re: Jets pizza
« Reply #325 on: December 04, 2020, 11:14:50 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.

Offline wilson502

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Re: Jets pizza
« Reply #326 on: January 12, 2021, 01:08:10 AM »
Hello All,

This is my first post here, I have been a lurker for sometime, anyway, I tried out ellementz's recipe on reply 297 https://www.pizzamaking.com/forum/index.php?topic=8247.msg612869#msg612869. I made a couple of tweaks to it by doing an overnight ferment instead of same day, and substituted sugar for Honey.

For the flour I used Central Milling High Mountain Bread Flour and Tony Gemingnani's 00 Flour from Central Milling. I used a 50/50 mix of Bella Rosano WMLM and Northbeach PSM.

This was about a 13 minute bake at 500F (convection) with a stone on top and steel on bottom in a 11x14 Lloyd Industries Detroit Style Pan. I did 7 minutes on the top stone, and the remaining 6 minutes on the bottom steel.

This pizza came out so good! The flavor and texture of the pizza was absolutely spot on. It reminded me of a Little Caesars Deep Dish but way better.
« Last Edit: January 12, 2021, 02:12:34 AM by wilson502 »

Offline foreplease

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Re: Jets pizza
« Reply #327 on: January 14, 2021, 01:45:16 PM »
Nice work, wilson502. Welcome to the forum.