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[02ebz06]

Looks pretty good to me...

[Bentley]

Buddy's does not have to worry quite yet. 

Way to much dough (disappointed in ATK on that one), when I make it again, I will use half of the ball.  That will take care of issue #1.  No vegetables, I believe they may have release moisture.  Maybe Detroit Style has them, don't know.  I did not have anything but sausage in Grand Haven and it was very crisp.  Sauce, well when you are told to use whole canned tomatoes and you use homemade paste, you will have an issue.  The sauce I made was horrible in this application, would have been wonderful on a traditional Red pizza.  That will take care of issue#2.  With all of the other issues, no idea if the Jack will work as a decent substitute, will see when I make Pie #2. 

I look forward to the pan coming tomorrow, getting some canned tomatoes so I can make the sauce the way the recipe calls for and using much less dough!  Bottom and sides were great for crispy, just way to much dough in center.

[Bar-B-Lew]

It looked good.  I almost went out and got a few pizza slices today after looking at all of these pizza pics.

[Bentley]

This is way off subject, after looking at the range top in a couple of those photos...Man, I have a high tolerance for grime, but even they got me.  So that has been rectified some what!

[02ebz06]

Better than new!   

[Bar-B-Lew]

Gramma's on the left and Sicilian on the right.  This shop's Sicilian is thinner than most around her.  Looks like they probably use the same dough and pan for both styles.  I stopped to get some for lunch today after looking at all of the pizza pics you guys have been posting lately.

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[Bentley]

Yeah, that is a 3rd the thickness of mine.  I think Buddy's was a little thicker, but not much, so I know that is gonna make #2 better!

[NorCal Smoker]

Bar-B-Lew, my grandparents on my mothers side were Sicilian, and when my grandmother made pizza it looked exactly like that, but just cheese and pepperoni. Your pictures brought back memories from long ago. Thanks for that!

[Bentley]

Getting ready to go slice it up right now, this one just smells better!

[02ebz06]

Looks pretty authentic.

I ordered a new pan for making Bar Pies - 14" round x 1" high.
Gets here sometime tomorrow, so will have to give it a try next week sometime.

[Free Mr. Tony]

These are new sourdough recipe I tried out of this book. It has all kinds of styles using starter. It's a good read.

The recipe has alot of oil which I haven't done in awhile. The results were fantastic. Great flavor and crisp. Was going to do in the wood oven but it was raining. This was 500 degrees on a steel in the oven.

[Bentley]

Much better then last effort, Night n Day.  Still a few mistakes.  After cooking the Sausage, I hit with the stick blender to make real fine.  Alas, I got lazy/side tracked and forgot to drain grease.  So when put on dough and cooked, ended up causing crisp issues.  For me it is still to much dough, and I am done with the 3 stripes for sauce, at some point you just say tradition be damned, I am doing the sauce the way it enhances the pie!  Just sausage, sauce & cheese this time. And the new pan!

I believe #3 will be even better next week!  I think I am gonna order some Wisconsin Brick, as I wanna taste it naked and see how close to Jack and Munster it really is!

[02ebz06]

These are new sourdough recipe I tried out of this book. It has all kinds of styles using starter. It's a good read.
The recipe has alot of oil which I haven't done in awhile. The results were fantastic. Great flavor and crisp. Was going to do in the wood oven but it was raining. This was 500 degrees on a steel in the oven.

Good looking pizzas Tony.

======================================================================================================================

Much better then last effort, Night n Day.  Still a few mistakes.  After cooking the Sausage, I hit with the stick blender to make real fine.  Alas, I got lazy/side tracked and forgot to drain grease.  So when put on dough and cooked, ended up causing crisp issues.  For me it is still to much dough, and I am done with the 3 stripes for sauce, at some point you just say tradition be damned, I am doing the sauce the way it enhances the pie!  Just sausage, sauce & cheese this time. And the new pan!

I believe #3 will be even better next week!  I think I am gonna order some Wisconsin Brick, as I wanna taste it naked and see how close to Jack and Munster it really is!

I'm with you on thick dough, not a fan.
Bar/Tavern pie is about the thickest I'm going to make.
Also with you on "tradition be damned".  Make what "you" want.

[WiPelletHead]

Much better then last effort, Night n Day.  Still a few mistakes.  After cooking the Sausage, I hit with the stick blender to make real fine.  Alas, I got lazy/side tracked and forgot to drain grease.  So when put on dough and cooked, ended up causing crisp issues.  For me it is still to much dough, and I am done with the 3 stripes for sauce, at some point you just say tradition be damned, I am doing the sauce the way it enhances the pie!  Just sausage, sauce & cheese this time. And the new pan!

I believe #3 will be even better next week!  I think I am gonna order some Wisconsin Brick, as I wanna taste it naked and see how close to Jack and Munster it really is!

Bentley, if you want to try WI Brick cheese Widmers  is very good. https://www.widmerscheese.com/

I see a number of places across the US sell their product but not sure if any are close to you.

[Bar-B-Lew]

Bentley, that pie looked great.  I think I would eat the whole thing.