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Author Topic: Pizza night  (Read 1450 times)

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Free Mr. Tony

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Pizza night
« on: January 14, 2018, 06:36:59 PM »
Made 3 pan pizzas tonight. Didn't feel like braving the weather to get out the Blackstone, so just made a few on a couple stones in a 500 degree oven.

Far left is Detroit style. Pretty thick with a dark crunchy edge. Other two are kind of a hybrid Detroit/grandma style. Little thicker than the grandma slice, but thinner than Detroit.


Toppings


Detroit half pepperoni, half buffalo chicken on left. BBQ chicken for kids on right.




Meat lovers grandma style. Pepperoni, salami, pepper bacon, sausage, sopresseta, Mozz, brick, parm, and Asiago. Pizza sauce dolloped over the top.






« Last Edit: January 14, 2018, 10:38:21 PM by Free Mr. Tony »
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Bar-B-Lew

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Re: Pizza night
« Reply #1 on: January 14, 2018, 06:42:26 PM »
Please deliver me one of those grandmas all meat pizzas once a week.
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Bentley

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Re: Pizza night
« Reply #2 on: January 14, 2018, 07:00:47 PM »
Is it a cold yeast dough?  Did you let it rise, then in the fridge for a few days, then proof it right in the pans before cooking?  That is my dollar on the counter too!
« Last Edit: January 14, 2018, 07:28:43 PM by Bentley »
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Darwin

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Re: Pizza night
« Reply #3 on: January 14, 2018, 07:09:16 PM »
Those look fantastic.  I prefer a substantial pizza like that any day of the week.   :lick:
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yorkdude

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Re: Pizza night
« Reply #4 on: January 14, 2018, 07:16:22 PM »
Oh, quit it.
I would run out into 6 lanes of traffic for that. Mercy, that crust looks unbelievable.
Nicely done.
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BigDave83

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Re: Pizza night
« Reply #5 on: January 14, 2018, 09:28:01 PM »
we made pizza today in the house also, but I would be ashamed to show any pictures of it. Crust was not great, first time making pizza in a very long time found a no yeast dough recipe because I didn't have any yeast here.

Those look fantastic.
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Free Mr. Tony

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Re: Pizza night
« Reply #6 on: January 14, 2018, 10:46:23 PM »
Quote from: Bentley  on January 14, 2018, 07:00:47 PM
Is it a cold yeast dough?  Did you let it rise, then in the fridge for a few days, then proof it right in the pans before cooking?  That is my dollar on the counter too!

Not this time it wasn't. My wife asked for pizza this morning so it was a same day triple rise. Made one big dough ball. Let that rise for an hour or so. Broke into 3 450 gram balls then put those in the greased pans you see in the pics. Let those rise for 45 minutes or so, then pressed out to the edges of the pans. Added a couple squirts of olive oil under each dough. Let rise again for about an hour as they were fully pan sized at that point. After the hour, topped and baked in the 500 degree stones.
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cookingjnj

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Re: Pizza night
« Reply #7 on: January 15, 2018, 12:36:16 AM »
Nicely done, as usual,  FMT.  Great looking pizza, and it tasted even better I am sure.  I have not tried to make pizza in a very long time, but post like these make me start to think?  A great share.  Thanks. 
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Redapple

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Re: Pizza night
« Reply #8 on: January 15, 2018, 01:22:29 AM »
Looks incredible!!!
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Trooper

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Re: Pizza night
« Reply #9 on: January 15, 2018, 07:05:27 AM »
It'll be soon time for me to make another Detroit Style.
Thanks for all of your crust tutoring, as I now have much success in that area.
Your pizza looks great. It has to be a extra effort to have three going at once.
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Free Mr. Tony

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Re: Pizza night
« Reply #10 on: January 15, 2018, 08:20:11 AM »
Quote from: BigDave83 on January 14, 2018, 09:28:01 PM
we made pizza today in the house also, but I would be ashamed to show any pictures of it. Crust was not great, first time making pizza in a very long time found a no yeast dough recipe because I didn't have any yeast here.

Those look fantastic.

My father in law used to make a no yeast herb crust that he would roll out paper thin. It was pretty darn good. Not as good as yeast risen, but still tasty.
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Free Mr. Tony

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Re: Pizza night
« Reply #11 on: January 15, 2018, 08:28:03 AM »
Not sure if I've ever shared this or not in one of my pizza posts. I use this calculator that I found years ago. It works really well when making multiple pizzas so that you end up with the exact amount of dough you need.

http://www.pizzacreator.net
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LowSlowJoe

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Re: Pizza night
« Reply #12 on: January 15, 2018, 09:21:18 AM »
Mmmm, now I'm hungry...

  While I don't really consider them to be... traditional and because of that I'm torn by my thoughts on this... But I LOVE a good BBQ chicken pizza...

  I haven't really gotten into deep dish pizza. I've only had them once or twice in my life... I may have to give them a try soon.

  Other odd thing about me and pizza... even though I live like 50 minutes from downtown Detroit, I have NEVER had a 'Detroit' style pizza...  I guess I need to broaden my horizons a little.
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jdmessner

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Re: Pizza night
« Reply #13 on: January 15, 2018, 02:47:26 PM »
Quote from: LowSlowJoe on January 15, 2018, 09:21:18 AM

  Other odd thing about me and pizza... even though I live like 50 minutes from downtown Detroit, I have NEVER had a 'Detroit' style pizza...  I guess I need to broaden my horizons a little.

I thought I was the only one. Lived in Michigan my whole life, usually only a couple of hours from Detroit. Only in the last few years have I heard of Detroit style pizza. In my book Chicago style is hard to beat. If I was still a pizza person, it would be worth checking out and comparing.
 
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Free Mr. Tony

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Re: Pizza night
« Reply #14 on: January 15, 2018, 03:21:14 PM »
Ive had buddy's in Detroit. I believe they are supposed to be the originators. It was very good. We have jets locally, which is another Detroit based pizza place. I slightly prefer jets. For years, I only ate thin crust pizza. My only real reference to thick crust was pizza hut pan, which is a greasy nightmare. That is why I assumed I hated thick crust. Not sure which pizza ultimately changed my mind, but I've been experimenting with thicker stuff for awhile now. It's opened up a whole new world in pizza making for me.
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