Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Steph on February 29, 2020, 06:38:27 PM
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Hey y'all! Mrs RG here. We recently bought a Loyd's pizza pan and finally decided to use it tonight to make a Detroit style pizza which is a deep dish type pizza. It's a bit different than your usual pizzas. It has the sauce on top of everything. I have to say this thing turned out amazing. You get the crispy edges from the cheese caramelizing. Sooooooo yummy. The dough is King Arthur's recipe. I just winged the sauce.
(https://i.imgur.com/6uddTJL.jpg)
(https://i.imgur.com/A83PzSZ.jpg)
(https://i.imgur.com/hkpVvEz.jpg)
(https://i.imgur.com/6KoP8hE.jpg)
(https://i.imgur.com/mmVKpOf.jpg)
(https://i.imgur.com/iQcsxzB.jpg)
(https://i.imgur.com/tm7LjS5.jpg)
(https://i.imgur.com/2Zi1qMB.jpg)
(https://i.imgur.com/Z8jiBAL.jpg)
(https://i.imgur.com/SUKYrZ8.jpg)
(https://i.imgur.com/IKSeAsi.jpg)
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Looks delicious Steph!
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That looks amazing!
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WOW! Your husband sure is one lucky fella :)
She's right, this thing was all killer, no filler (as Guy Fieri would say). It's hard to tell from the pictures but it has Boar's Head old world pepperoni that we cut thick, Canadian bacon and hot sausage. Stephanie is the Pizza Queen, she's been making pizza since she was a teenager, lol! We actually met at a Dominos Pizza, she was a pizza maker and I was a delivery driver.
We are a pizza eating family! It is probably (definitely) my favorite food!
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DAYUM, that looks good!!!
Art
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Killer, that KA flour does make good skin. I like the Broil King slicer
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Killer, that KA flour does make good skin. I like the Broil King slicer
That was a "throwdown" prize I believe. Works fairly well, I need to sharpen it.
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We reheated the leftovers in the oven for lunch today, not a crumb left! Definitely a keeper!
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OH my my mouth is drrrrrrrrrrroooooooooooooooooooooooooooooooooooolllllllling all over the keyboardddddddddddddddddddddddddddddd
Dang that look goood!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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I want to second what Tommy said....OMG...one of the best things I have seen on here....five bells to that.
But I do have a question...…..What makes a Detroit pizza different then the Chicago Pizza I keep hearing about......Both are deep dish correct/
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I want to second what Tommy said....OMG...one of the best things I have seen on here....five bells to that.
But I do have a question...…..What makes a Detroit pizza different then the Chicago Pizza I keep hearing about......Both are deep dish correct/
The main difference is the crust. Chicago has an almost biscuit like crust, buttery and also contains cornmeal.
Also the Detroit has cheese applied very thick on the perimeter that, by the time it's done cooking, makes a caramelized crispy addition and it's awesome!
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I want to second what Tommy said....OMG...one of the best things I have seen on here....five bells to that.
But I do have a question...…..What makes a Detroit pizza different then the Chicago Pizza I keep hearing about......Both are deep dish correct/
The main difference is the crust. Chicago has an almost biscuit like crust, buttery and also contains cornmeal.
Also the Detroit has cheese applied very thick on the perimeter that, by the time it's done cooking, makes a caramelized crispy addition and it's awesome!
you sold me.....thanks
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Hey Steph! So you baked this in the oven right?
Looks fantastic! I'll be trying this soon.
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That right there looks pretty damn good. Nailed it!!!
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Thank you everyone! RG is right about the difference in Chicago and Detroit.....the Detroit crust is light and airy on the inside and crispy on the outside. Chicago used to be my favorite but this is now I do believe. I think I posted a Chicago pizza on here before.
Caj, yes it was in the oven.☺️
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Steph,
Is the dough made different for a Detroit style? How long in the oven and what temp?
Thanks
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Steph,
Is the dough made different for a Detroit style? How long in the oven and what temp?
Thanks
Here's the recipe I used. I didn't use their sauce recipe. I just winged it. King Arthur flour is the best flour for baking. I also used grated mozzarella and cubed mozarella.
https://www.kingarthurflour.com/recipes/king-arthurs-detroit-style-pizza-recipe#review-section
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I've had that pan on my Amazon wishlist for a month as I've wanted to try making this. I think your post pushed me over the top. And you are right about KA flour. It does make a huge difference.
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They have different sizes, this is the one I ordered : https://www.amazon.com/gp/product/B01FY5PHIK/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1
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They have different sizes, this is the one I ordered : https://www.amazon.com/gp/product/B01FY5PHIK/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1
For what it is that pan is stupid expensive. Basically why I have been waiting.
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They have different sizes, this is the one I ordered : https://www.amazon.com/gp/product/B01FY5PHIK/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1
For what it is that pan is stupid expensive. Basically why I have been waiting.
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It's pricey but will last a lifetime
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One slice plz.
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Doing this tomorrow evening for sure!