|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
09-07-2013, 04:57 PM | #1 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
|
Detroit style pizza/kettle pizza
Didn't get many pics. The kettle pizza(thin) looked a lot better than the pic. Lighting stinks in my kitchen and makes my pics yellow looking on the one counter.
Didn't get pics of the better looking 2nd kettle pie. Last edited by jsperk; 06-29-2014 at 02:03 PM.. |
|
09-07-2013, 05:22 PM | #2 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
|
Nice work...do you deliver?
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
|
Thanks from:---> |
09-07-2013, 06:52 PM | #6 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
|
Very nice! That looks pretty spot on for the Detroit style pizza I've had.
__________________
Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
|
Thanks from:---> |
09-07-2013, 07:53 PM | #8 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
|
Diggin it big!
__________________
Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
|
Thanks from:---> |
09-07-2013, 07:57 PM | #9 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
|
Oh yeah, that's nice looking!
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
|
Thanks from:---> |
09-07-2013, 08:25 PM | #10 | |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
|
Quote:
Is thinner, at least from what I read. Never had originals so not sure if I'm its close. I will also post the link of the blue steel pans I bought. They went up $5 since I bought them. |
|
|
09-07-2013, 09:05 PM | #11 |
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
|
Hey hey hey slow down, everybody always talks about New York pizza and Chicago pizza but nobody knows about Detroit pizza. If they only knew how good this stuff was, they would all be doing it, I don't think the guys from NYC could handle it.
Great looking pies. I'd you ever want real Detroit pizza, cone on up and try shields, heck I'll even buy.
__________________
Life is to short for green tea and tofu; pass me another half rack and a beer… |
|
Thanks from:---> |
09-07-2013, 09:37 PM | #12 | |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
|
Quote:
I have a pdf file for the second version with pics if any one wants it. This style of pie maybe my favorite to make. I try to get the dough under the chees a little doughy. Not sure if Detroit style is like that but favorite local pizza joint is like that. Here is the jets recipe: Not sure if it's to thick. This is in a 10x14 blue steel pan. Pans: http://detroitstylepizza.co/detroit-style-pizza-pans/ Flour (100%): 429.49 g | 15.15 oz | 0.95 lbs Water (65%): 279.17 g | 9.85 oz | 0.62 lbs IDY (.3851%): 1.65 g | 0.06 oz | 0 lbs | 0.55 tsp | 0.18 tbsp Salt (1.75%): 7.52 g | 0.27 oz | 0.02 lbs | 1.57 tsp | 0.52 tbsp Total (167.1351%): 717.82 g | 25.32 oz | 1.58 lbs | TF = 0.15 Another recipe. This one is not as thick and with a higher hydration. Flour (100%): 273.04 g | 9.63 oz | 0.6 lbs 2 cups + 3 tablespoons Water (75%): 204.78 g | 7.22 oz | 0.45 lbs ¾ cup + 1 tablespoon + 2 ½ teaspoons IDY (0.55%): 1.5 g | 0.05 oz | 0 lbs | 0.5 tsp | 0.17 tbsp ½ teaspoon Salt (1.5%): 4.1 g | 0.14 oz | 0.01 lbs | 0.73 tsp | 0.24 tbsp ¾ teaspoon Total (177.05%): 483.42 g | 17.05 oz | 1.07 lbs | TF = 0.1218 I used King Arthur All Purpose flour, and Fleischmann’s Instant Dry Yeast (IDY), which is a bit different than those packets of “Active Dry Yeast.” Both should work fine, but Active Dry Yeast requires that you mix the yeast with water and let it activate for a bit. Instant dry yeast does not require that step, but it also should not make direct contact with water. Dissolve salt in water, add flour, sprinkle IDY on top. Mix on lowest speed (with dough hook) until incorporated then continue on this speed for an 8 min knead. Let the dough ball rest for 20 mins. Put about ¾ tbsp of oil into your pan and brush it all over the bottom and sides of the pan. You can spread it around with a paper towel, but you might need a bit more oil, as the towel will soak some of it up. You want a thin layer of oil all over the pan. Oil up your fingers and remove the dough ball from the mixing bowl. The dough should be pretty wet/soft/sticky, but should stretch easily. Stretch the dough all across the bottom of your oiled pan, reaching all the way into the corners. With oiled fingers, you shouldn’t have too much trouble with this. Cover the pan with plastic wrap or a towel, and let the dough rise for 2.5 – 3 hours (it will double in size, at least). Assembling the pizza: Preheat your oven to 475 degrees, with one rack placed on the lowest level in your oven. Punch down (deflate) the dough and peel back a bit off the sides of the pan. Paint more oil/shortening along the edge of the pan, right along where the dough meets the pan. As the pizza cooks, the dough will rise more, and this extra layer of oil/shortening will help when removing the pizza from the pan after baking. Toppings: Toppings will go directly onto the dough BEFORE any cheese/sauce, to prevent too much burning or charring. Use whatever you like! Cheese: You will use two kinds of cheese for this pizza recipe: white cheddar and standard (low-moisture, part skim) mozzarella. The white cheddar should be piled up around the edges of the pizza, all the way to the edge, overflowing along the sides of the pan. This will provide the baked-cheese crunch on the crust that is representative of the Detroit style. I purchased a 2 lb. block of Cabot Extra Sharp White Cheddar cheese from Walmart. I grated the cheese myself and ended up using nearly half of the block on one 10X14” pizza. Pile up the white cheddar along the edges and spread some over the rest of the pizza, but ONLY white cheddar should be used along the edges. Fill in the rest of the pizza with regular shredded mozzarella. |
|
|
09-07-2013, 09:52 PM | #13 |
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
|
Your dough recipe is very close but your missing the main "Detroit" dough ingredient, lard. They put lard in the dough, it is what makes the dough crips, brown, fry in the pan. I wish I had a recipe to share, but I don't, I worked at two Detroit pizza joints and only " family" could make dough.
__________________
Life is to short for green tea and tofu; pass me another half rack and a beer… |
|
09-07-2013, 10:04 PM | #14 | |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
|
Quote:
|
|
|
|
|