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Author Topic: first crack at Detroit style  (Read 46 times)

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Online janes_mw

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  • Posts: 11
  • Age: 60
  • Location: Largo, FL
  • I Love Pizza!
first crack at Detroit style
« on: Yesterday at 08:37:52 PM »
Got a new steel 10x14 pan from Detroit Style Pizza Pan (seasoned). Did a 61% hydration crust, maybe a little thin at 340grams? Anyway, California Olive oil in pan and sides. Dough stretch was easy and stayed nicely. Sauce was full red with basil plus a little oregano, pepper, onion powder and garlic salt (very little). Light dusting of Romano on the sauce. Cheese was Cabot seriously sharp first (just enough to cover), then whole milk Motz (again, just cover), then torn up asiago in strips. I like pepperoni so covered in boars head. Baked at 500 until where I thought good.

Pan was seasoned fairly well, a little sticking but overall came out easily.

Pizza was really good. I could have done more cheese on the edges, but was a little leary as my first time trying this :).
Always looking for the best! Haven't found it yet, but damn fun looking!!!!

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