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Detroit-style Pizza
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Date: January 6th, 2018 8:06 PM Author: offensive locus Will update as things happen. Have never made this before so might be a disaster, but I did spend $30 on the right pan.
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Date: January 6th, 2018 8:06 PM Author: laughsome up-to-no-good property new version 180 (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098234) |
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Date: January 6th, 2018 8:06 PM Author: Vengeful point persian Is it Grandma style? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098236) |
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Date: January 6th, 2018 8:09 PM Author: offensive locus What is that? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098257) |
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Date: January 6th, 2018 8:10 PM Author: Vengeful point persian Rectangular and cut into squares. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098263) |
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Date: January 6th, 2018 8:11 PM Author: offensive locus It's a rectangular pan. So I guess I will cut into squares. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098278) |
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Date: January 7th, 2018 12:41 AM Author: painfully honest pea-brained den also deep dish
thin and it's milwaukee style or something |
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Date: January 6th, 2018 8:11 PM Author: offensive locus Making that dough.
https://i.imgur.com/WBGzdLg.jpg |
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Date: January 6th, 2018 8:11 PM Author: Floppy low-t skinny woman rehab What recipe? The Serious Eats one? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098281) |
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Date: January 6th, 2018 8:12 PM Author: offensive locus Yeah. No good? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098285) |
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Date: January 6th, 2018 8:15 PM Author: Floppy low-t skinny woman rehab I've never tried it but I want to. I'm presuming it a CR recipe, Serious Eats is 180. I've got the Food Lab book and everything I've tried from it has been fantastic (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098321) |
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Date: January 6th, 2018 8:14 PM Author: offensive locus Finished kneading with dough hook. Wrapped this 90 mins ago, so half hour to go.
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Date: January 6th, 2018 8:14 PM Author: Dead sanctuary wagecucks Dude. Pizzas are, like, 10 bucks. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098309) |
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Date: January 6th, 2018 8:15 PM Author: offensive locus Yeah, but this gives me something to do to make me forget I hate myself. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098325) |
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Date: January 7th, 2018 12:38 AM Author: Greedy Chapel (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35100047) |
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Date: April 15th, 2018 7:15 PM Author: carnelian lay gunner (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847217) |
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Date: April 15th, 2018 7:16 PM Author: carnelian lay gunner (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847218) |
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Date: February 3rd, 2019 1:44 PM Author: nofapping library (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#37715738) |
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Date: January 6th, 2018 9:45 PM Author: Blue adventurous cruise ship homemade pizza is 180 if you take time to do it right. also good Detroit style does not seem to be available in mfh (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099004) |
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Date: February 3rd, 2019 1:07 PM Author: spectacular drab stage fortuitous meteor have you had emmy squared? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#37715534) |
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Date: January 6th, 2018 8:15 PM Author: offensive locus Time to start making toppings:
https://imgur.com/a/7INCK |
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Date: January 6th, 2018 8:17 PM Author: clear box office Detroit style pizza is 180 as fuck (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098333) |
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Date: January 6th, 2018 9:40 PM Author: Blue adventurous cruise ship (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098960) |
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Date: January 6th, 2018 8:17 PM Author: clear box office What pan did you get (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098335) |
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Date: January 6th, 2018 8:18 PM Author: offensive locus https://www.amazon.com/gp/product/B01FY5PHIK/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098346) |
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Date: April 15th, 2018 7:03 PM Author: Heady crystalline piazza foreskin pre-seasoned pan? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847132) |
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Date: January 6th, 2018 8:28 PM Author: offensive locus Supposed to put dough somewhere warm while it rises: https://imgur.com/a/o10wo (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098413) |
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Date: January 6th, 2018 10:16 PM Author: razzle-dazzle splenetic pit keepsake machete that's too warm. make it too warm (above 90F or so) and the yeast start dying and the dough takes longer to rise. They all die around 110F.
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Date: January 7th, 2018 12:39 AM Author: Greedy Chapel Do you live in an old lodge? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35100051) |
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Date: January 6th, 2018 8:37 PM Author: offensive locus After 2 hours, doubled in size: https://imgur.com/a/378Jm (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098472) |
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Date: January 6th, 2018 8:46 PM Author: offensive locus Dough is stretched into oiled pan. Doesn't reach the corners, but that is OK. Covering and will restretch in 30 minutes.
https://imgur.com/a/24THH |
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Date: January 6th, 2018 8:48 PM Author: offensive locus DogDood wants that crust: https://imgur.com/a/Cyrgj (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098576) |
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Date: January 6th, 2018 9:42 PM Author: disgusting church genital piercing Making Detroit pizza from scratch in Chicago when Chicago has several places doing it great (not to mention Pequods) seems silly (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098981) |
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Date: January 7th, 2018 12:43 AM Author: Greedy Chapel http://xoxohth.com/thread.php?thread_id=3851653&forum_id=2#35098325 (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35100074) |
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Date: January 6th, 2018 9:39 PM Author: Blue adventurous cruise ship literally just finished eating some using serious eats recipe and recommended pan. it's 180. I make it once a month. Use Munster as substitute for Wisconsin brick cheese (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098949) |
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Date: January 6th, 2018 9:41 PM Author: offensive locus Copped that brick cheese. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098972) |
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Date: January 6th, 2018 9:43 PM Author: Blue adventurous cruise ship 180. i sometimes think about having it shipped but haven't pulled plug yet. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098987) |
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Date: January 6th, 2018 9:41 PM Author: offensive locus Stretched it out and looks like it's hitting the corners. Time to make the sauce.
https://imgur.com/a/lUoVv |
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Date: January 6th, 2018 9:42 PM Author: Blue adventurous cruise ship stretch corners up and out a little so they go up sides of pan a little. will retreat in once you cook (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098977) |
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Date: January 6th, 2018 10:10 PM Author: offensive locus Making topping: https://imgur.com/a/OMU9r (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099143) |
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Date: January 6th, 2018 10:13 PM Author: offensive locus Ok, time to put topping on dough: https://imgur.com/a/kInBp
And then cheese on topping: https://imgur.com/a/Tg8BN |
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Date: January 6th, 2018 10:15 PM Author: pearly slap-happy hospital fuck put it in my mouth (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099192) |
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Date: January 6th, 2018 10:28 PM Author: offensive locus This is what came out of oven: https://imgur.com/a/mxt0C (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099272) |
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Date: January 6th, 2018 10:40 PM Author: offensive locus Final product: https://imgur.com/a/NWTO2 (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099338) |
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Date: January 6th, 2018 10:41 PM Author: pearly slap-happy hospital *salivates* (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099342) |
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Date: January 6th, 2018 10:43 PM Author: Floppy low-t skinny woman rehab fuck that looks good (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099350) |
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Date: January 6th, 2018 10:59 PM Author: offensive locus It is really good. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099440) |
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Date: January 6th, 2018 11:22 PM Author: Blue adventurous cruise ship (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099588) |
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Date: April 25th, 2018 11:22 PM Author: titillating party of the first part 180 result & thread (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35921941) |
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Date: July 1st, 2021 4:18 AM Author: spruce filthy house (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#42715469) |
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Date: January 6th, 2018 10:42 PM Author: coral flirting rigor Buddy's pizza is GOAT pizza (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099345) |
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Date: January 6th, 2018 10:43 PM Author: Elite Tanning Salon I made a killer lasagna tonight man, I feel your pride (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099353) |
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Date: January 6th, 2018 10:45 PM Author: Embarrassed to the bone school cafeteria 180! (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099362) |
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Date: April 15th, 2018 7:01 PM Author: Green chad tbf, this is obviously the cr pizza style (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847118) |
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Date: April 15th, 2018 7:31 PM Author: Concupiscible ruby national security agency electric furnace Great topic for a thread, great use of high quality images that are still available months later. Just a really great thread. Wish there were more like it (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847325) |
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Date: April 15th, 2018 7:42 PM Author: offensive locus Can't tell whether you are throwing shade here. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847402) |
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Date: April 15th, 2018 7:50 PM Author: Concupiscible ruby national security agency electric furnace Be confident in yourself, man (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847442) |
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Date: April 15th, 2018 7:42 PM Author: Dead sanctuary wagecucks tcr pizza style (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847403) |
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Date: April 15th, 2018 7:42 PM Author: cerise bearded crackhouse (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847404) |
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Date: April 15th, 2018 7:48 PM Author: aqua mad cow disease center Nice thread OP. Pizza looked good.
Only time I’ve had Detroit style pizza is in Austin TX. There’s a good truck in the back of a craft beer bar on Rainey Street that makes it and it’s 180 delicious. |
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Date: November 8th, 2018 3:33 PM Author: offensive locus (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#37191520) |
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Date: February 3rd, 2019 1:18 PM Author: Sticky carmine brunch liquid oxygen Tony’s in SF makes a Detroit style that’s better than buddy’s (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#37715596) |
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Date: December 28th, 2019 12:28 AM Author: Maroon ladyboy tony's makes some flame (as in not that great) pizzas, awesome rep notwithstanding. haven't had their detroit style yet (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39337811) |
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Date: December 28th, 2019 12:58 AM Author: Sticky carmine brunch liquid oxygen Agreed their New Haven pizza and Chicago pizza is shit. I have extensive Detroit style pizza experience and Tony does a great job (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39337926) |
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Date: December 28th, 2019 12:23 AM Author: Floppy low-t skinny woman rehab Thinking of making this on Sunday. I've already copped the same pan and the brick cheese (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39337789) |
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Date: January 6th, 2020 2:57 AM Author: Floppy low-t skinny woman rehab Made this today. My notes:
- I followed the recipe as close as I could, including using the specified 10x14 pan & Wisconsin brick cheese. The brick cheese might be one of the hardest things for most people to cop but it was pretty easy for me by virtue of where I live.
- The 'couple of tablespoons of EVOO' to work the dough into the pan seemed excessive in retrospect. The pizza did slide out of the pan like a dream after loosening the edges a bit, but my crust seemed a tad too greasy and overly fried. I know the whole point of this style of pizza is that the crust essentially gets fried but it really did seem like an excess. I'm gonna try 1T next time.
- I did pepperoni, but I couldn't source a 'premium' pepperoni like the recipe calls for at a price that I was willing to pay. I was seeing like $16+/lb for the good stuff, and that's just too much for me when a recipe calls for 3/4 lb and regular pepperoni is like $5/lb. From what I can tell, the whole point of this style is more about the cheese/crust than the toppings.
I went with just a tub of regular presliced pepperoni from Sam's Club. It's thinner and larger which led to some minor construction issues, which I'm gonna try and solve on future iterations.
- I didn't have a pizza stone or steel, so I did the 'put the pan directly on the bottom of the oven' method described in the article. I'm not sure if this was really TCR. I was judging how done it was by the sides, and they didn't get quite as dark as I was hoping for. The bottom however was very dark, on the verge of being overdone.
If I hadn't put the pan right on the bottom of the oven, the sides probably would have been roughly the same and the bottom would have been less done.
- This shit was fucking delicious and I'm gonna make it again for sure |
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Date: January 12th, 2020 11:24 PM Author: offensive locus This is two years to the day after I made it, which is weird, but goddamn it's good. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39421607) |
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Date: January 12th, 2020 11:33 PM Author: Floppy low-t skinny woman rehab I got the pan for Christmas and was excited to try it.
I made a second one yesterday
I did some things different, but it wasn't nessarily better. Still room for improvement. Using thin pepperoni is not a great idea TBH but I had an excess of it due to buying a tub at Sam's Club
https://files.catbox.moe/3gren8.jpg
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Date: January 13th, 2020 12:04 AM Author: offensive locus If I recall correctly, I did sausage, peppers, and onions. Sausage is probably more forgiving price-wise.
Good on you. |
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Date: January 13th, 2020 11:33 PM Author: Floppy low-t skinny woman rehab You still make pizzas this way?
Today I got some more brick cheese. I tried some different brands b/c the edges of my pies were such that they looked like they'd never get quite as nice and black like all the pictures in the recipe (I had been using Widmer's). There was just soooooo much fat. This style is obviously supposed to be very rich but the total excess of fat in my two pizzas seemed like it was inhibiting the formation of blackened cheese.
I also got a better, unsliced pepperoni at a much more attractive price ($6 for a 1lb stick).
Gonna give it a while before I try this all again though, two of these in the span of a week kinda burned me out on pizza. This is sort of an easy recipe though, so I can see myself making this semi-regularly |
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Date: January 12th, 2020 11:32 PM Author: Sticky carmine brunch liquid oxygen Just go to Buddys (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39421619) |
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Date: January 13th, 2020 12:07 AM Author: sooty godawful faggotry Where but pizza and get shot before you eat it (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39421709) |