Let's Talk BBQ
Recipes => Recipes => Baker's Corner => Topic started by: Smokin Don on August 12, 2017, 11:08:16 AM
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08 12 2017
Back in the 80’s sometime a friend took the wife and me to a place called Buddy’s in Detroit for pizza. He said the best pizza you will eat and it was. I have wanted one every since. I found this site Serious Eats that has great pizza recipes and they had one for Detroit Style.
I did one of their Grandma style that turned out delicious so wanted to try their Detroit style. I got an anodized aluminum pan to use and had a granite square pan too. I did one with pepperoni in the large pan and used the granite pan for one with just cheese for the veggie DIL.
I meant to take more pics of building it but got distracted and only got one of before and after baking. I had a can of San Marzano tomatoes to use for the sauce and then followed the recipe pretty close.
The son and wife came for supper and everyone loved the pizza. The grandson stopped in later and ate some. The only thing I need now is to learn how to remove from the pan! I had a devil of a time with the edge where it gets real crispy. I had plenty of olive oil but it still stuck.
08 12 2017
Back in the 80’s sometime a friend took the wife and me to a place called Buddy’s in Detroit for pizza. He said the best pizza you will eat and it was. I have wanted one every since. I found this site Serious Eats that has great pizza recipes and they had one for Detroit Style.
I did one of their Grandma style that turned out delicious so wanted to try their Detroit style. I got an anodized aluminum pan to use and had a granite square pan too. I did one with pepperoni in the large pan and used the granite pan for one with just cheese for the veggie DIL.
I meant to take more pics of building it but got distracted and only got one of before and after baking. I had a can of San Marzano tomatoes to use for the sauce and then followed the recipe pretty close.
The son and wife came for supper and everyone loved the pizza. The grandson stopped in later and ate some. The only thing I need now is to learn how to remove from the pan! I had a devil of a time with the edge where it gets real crispy. I had plenty of olive oil but it still stuck.
(https://photos.smugmug.com/Indoor-Cooking/i-cXFbjN4/0/7efd778c/L/_8119218-L.jpg) (https://donaldainsworth.smugmug.com/Indoor-Cooking/i-cXFbjN4/A)
(https://photos.smugmug.com/Indoor-Cooking/i-jnFSmw9/0/3b5c7753/L/_8119219-L.jpg) (https://donaldainsworth.smugmug.com/Indoor-Cooking/i-jnFSmw9/A)
Smokin Don
Link to recipe: http://www.seriouseats.com/recipes/2017/02/detroit-style-pizza-recipe.html
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The sure looks good!! I want some pizza!!
Art
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They both look great Don, especially the pepperioni one. :thumbup:
I have been craving pizza, but I can't get to my pizza oven because of my remodeling project. :'( :'(
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Never heard of Detroit pizza. Looks great. Would parchment paper help get it out?
Sent from my iPad using Tapatalk
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Nice, those look legit, I bet they were fantastic.
How did you bake them?
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Those look soooooooooo good! Reminds me of dads Sicilian pizza he use to
Make
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Nice, those look legit, I bet they were fantastic.
How did you bake them?
In my oven at 550 deg. bottom rack recipe said 15 minutes but pulled them after 13. Don
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Looks great Don
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Very nice Don!
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Plate me Don :P :P :thumbup:
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Don your pizzas look amazing. I would love to try those!
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Just saw this on Serious Eats website yesterday. I did not realize Detroit had its own pizza until yesterday. I've had Little Caesars deep dish which is pretty good. Nice and light and crispy with tasty crust. I've had Chicago style from Uno's. Its good and all, but thick and dense.
I'm gonna have to get this pan:
https://www.amazon.com/LloydPans-Kitchenware-Hard-Anodized-Detroit-Style/dp/B01FY5PHIK/ref=as_at?creativeASIN=B01FY5PHIK&linkCode=w61&imprToken=PP3VIhFBEvZbQx.uQb2ghg&slotNum=3&tag=serieats-20
From what I read the dark pan with what really browns the crust/cheese. And the sloped edges makes for easier removal. To think these pans were originally meant to hold nuts and bolts on the assembly line is very cool. Leave it to the Motor City.
But in one of the several videos I watched yesterday on Detroit style was they cook at 650 degrees for 12 minutes. My oven only gets to 500. Do any of these affordable pizza ovens come close to these temps?
(https://www.seriouseats.com/images/2017/02/20170216-detroit-style-pizza-42.jpg)
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It's 0545 Central. Is that too early for me to crave pizza?
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:D
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But in one of the several videos I watched yesterday on Detroit style was they cook at 650 degrees for 12 minutes. My oven only gets to 500. Do any of these affordable pizza ovens come close to these temps?
Blackstone. Temps exceeding 900°.
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My father would make this all the time. You talk about bringing back memories of my late father.
Thank you, I sure do miss him :(
As for a pan, dad always used a cake pan but he called it Sicilian style pie not pizza.
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As for a pan, dad always used a cake pan but he called it Sicilian style pie not pizza.
It is my understanding that "Detroit style" is actually a bastardization of Sicilian pizza.
I.E. not much difference in the finished product, but more in how it is prepared.
For example, Detroit style pizza usually (but not always) has the sauce applied after baking.
A couple of other differences are in the dough being lighter (due mainly to higher hydration) & the meats being appled under the cheese.
None of these are hard & fast rules.
I am not a pizza purist. I say "make em the way you like to eat em."
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But in one of the several videos I watched yesterday on Detroit style was they cook at 650 degrees for 12 minutes. My oven only gets to 500. Do any of these affordable pizza ovens come close to these temps?
Blackstone. Temps exceeding 900°.
Is there a way to hold it at a certain temp like an oven?
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Is there a way to hold it at a certain temp like an oven?
There is no thermostat, but after you learn your oven you can keep it close enough to get a great pizza every time. (just by knowing where to set the control)
The thing is, with temps that high it only takes a few minutes to cook your pizza. (a Neapolitan in 80-90 seconds, a regular crust in about 2-4 minutes, depending on the crust thickness.
Use an infrared laser thermometer to monitor your stones & adjust as needed.
It has a temp gauge for the oven but the temp of your stones is really more important.