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Detroit-style Pizza
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Date: January 6th, 2018 8:06 PM Author: elite travel guidebook 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: Saffron Arousing Space 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: Silver sinister site pervert 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: elite travel guidebook 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: Silver sinister site pervert 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: elite travel guidebook 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: Fragrant Glassy Dragon Boistinker also deep dish
thin and it's milwaukee style or something |
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Date: January 6th, 2018 8:11 PM Author: elite travel guidebook Making that dough.
https://i.imgur.com/WBGzdLg.jpg |
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Date: January 6th, 2018 8:11 PM Author: provocative center crotch 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: elite travel guidebook 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: provocative center crotch 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: elite travel guidebook 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: House-broken emerald church really tough guy 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: elite travel guidebook 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: swashbuckling cruise ship corn cake (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: mind-boggling gaping theater stage (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: mind-boggling gaping theater stage (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: impertinent rigpig (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: mint institution persian 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: Umber Codepig Brunch 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: elite travel guidebook Time to start making toppings:
https://imgur.com/a/7INCK |
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Date: January 6th, 2018 8:17 PM Author: rough-skinned motley 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: mint institution persian (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: rough-skinned motley 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: elite travel guidebook 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: gay razzle reading party mood 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: elite travel guidebook 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: boyish step-uncle's house chad 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: swashbuckling cruise ship corn cake 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: elite travel guidebook 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: elite travel guidebook 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: elite travel guidebook 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: walnut cerebral messiness 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: swashbuckling cruise ship corn cake 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: mint institution persian 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: elite travel guidebook 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: mint institution persian 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: elite travel guidebook 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: mint institution persian 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: elite travel guidebook 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: elite travel guidebook 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: Bespoke soggy nibblets 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: elite travel guidebook 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: elite travel guidebook 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: Bespoke soggy nibblets *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: provocative center crotch 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: elite travel guidebook 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: mint institution persian (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: confused range 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: naked carmine menage (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: Bonkers puce nursing home community account 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: Orange bull headed box office athletic conference 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: Sienna spectacular queen of the night 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: Aromatic Stain Orchestra Pit 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: Trip international law enforcement agency market 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: elite travel guidebook 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: Trip international law enforcement agency market 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: House-broken emerald church really tough guy 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: Irradiated Slate Jap (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: unhinged location goal in life 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: elite travel guidebook (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: wonderful self-centered mexican 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: Ocher sneaky criminal address 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: wonderful self-centered mexican 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: provocative center crotch 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: provocative center crotch 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: elite travel guidebook 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: provocative center crotch 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: elite travel guidebook 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: provocative center crotch 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: wonderful self-centered mexican 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: Underhanded black twinkling uncleanness bbw Where but pizza and get shot before you eat it (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39421709) |