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Hell yeah. That's beautiful.
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Jan 21, 2020 23:20
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First try at a Detroit style pizza over the weekend. Probably could have cooked a tiny bit longer, but it was amazing and I will be doing it again soon. Used the King Arthur recipe. I used more cheese than it called for, but the world is ending, so why not?   
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Apr 7, 2020 21:33
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Made some actual round pizzas for a change. Bought a bigger pizza stone and an actual peel to use. Things are getting real now.  
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Apr 20, 2020 16:26
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A friend wrote this about his quest to make a simple style of pizza (not just a Chicago thing - but across the midwest US) at home. Figured some of you would enjoy it. He made me a pizza for my birthday this year and it was pretty drat good. https://thetakeout.com/homemade-chicago-style-thin-crust-tavern-pizza-a-love-1844549899
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Aug 8, 2020 14:59
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Rocko Bonaparte posted:I've just found stretch it by hand makes it easier to turn the dough and apply a uniform effect. I still use a roller at points to touch up on stuff. This makes me a horrible human being but I don't really care. This is what I do as well.
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Mar 29, 2021 19:08
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ogopogo posted:Well, I've gone and done a thing - signed on a lease for a commercial space for my own brick and mortar pizzeria and restaurant. We have a complete build out to get through but aiming for a spring 2022 opening! This thread has seen most of my journey over the last 8-10 years making pizzas, so it felt natural to share the news. Thanks y'all. Congrats and good luck!
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Sep 30, 2021 00:45
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DR FRASIER KRANG posted:I made some rolls and then used one of them to make myself a pizza I love homemade french bread type pizzas!
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Jan 26, 2022 19:47
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ogopogo posted:I am feeling so drat grateful for all the goons coming through and supporting!! It means the world. HC you were a gem, I am so sorry I couldn’t talk with you more - today was just a real poo poo day for me as we were dealing with a clogged toilet and other issues behind the scenes! I hope you made it back home and to see you again soon. My coworker checked you out this week as well. Sounds like you've got some great poo poo going on over there! https://www.instagram.com/p/CpAx1LVJFlL/
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Feb 27, 2023 05:00
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Submarine Sandpaper posted:Can't view a NYT recipe ofc but I've always liked https://thetakeout.com/homemade-chicago-style-thin-crust-tavern-pizza-a-love-1844549899 This is written by a friend of mine. Kenji visited his kitchen when he came to Chicago to research for his version of the recipe. Also if you don't want to go to NYT to get the recipe, the dough portion is in the comments here: https://www.youtube.com/watch?v=5mIbyUgNOlo
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Apr 21, 2023 20:38
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Murgos posted:I’m not a baker but I don’t think the type of yeast used impacts the softness of the dough? It’s the same ratio of flour to water and along with the gluten is development is what I would expect is going to have more impact on that. Yes, I think you're right. In my experience, you can add some sourdough starter to any recipe. Just weigh the starter that you add and then subtract 50% of that weight in water and 50% of that weight in flour. If your starter isn't active, or if you need to supplement it with added lift, add instant yeast and it should be the same recipe just with the potential for a bit more flavor.
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Apr 22, 2023 01:19
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DR FRASIER KRANG posted:I tried it once with the big blocks of brick cheese and it was not good. I think I hate brick cheese though. Brick cheese seems like just a milder cheddar to me. I know that there are different types of brick cheese though and I think I've only had young brick cheese from Wisconsin.
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Jan 18, 2024 23:20
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I love those Lloyd pans. I've never seen that shape before. I came up with a recipe for a Detroit-style sort of pizza in a 4 x 8 loaf pan. It's a bit big for a "personal" sized pizza unless you're really hungry, but it works well for 2 people with something like a small side salad.   Here's my recipe: https://boundedbybuns.com/recipes/r/detroit-style-pepperoni-personal-pan-pizza And here's a probably way too long, nerdy blog post about it and a 4 x 8 pan focaccia recipe for sandwiching. https://boundedbybuns.com/detroit-style-pizzas-and-sandwiches/
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Jan 19, 2024 02:47
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| # ¿ May 6, 2024 15:32 |
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StarkingBarfish posted:Got my hands on 2x5lbs of low moisture mozzarella. Looking forward to making some pan pizza with it. Always good to see I'm not the only fan of the dedicated kitchen tape measure.
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Feb 19, 2024 17:18
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