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Author Topic: The Pizza Thread  (Read 65165 times)

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Bentley

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Re: The Pizza Thread
« Reply #435 on: November 10, 2022, 09:19:30 PM »

Let me tell you...they are scared at Detroit Pizza Parlors right now!



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Bar-B-Lew

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Re: The Pizza Thread
« Reply #436 on: November 10, 2022, 09:43:37 PM »

were the sides around the pan crispy with melted cheese?  what temp did you cook at and how long?

btw, looks great!
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Bentley

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Re: The Pizza Thread
« Reply #437 on: November 11, 2022, 10:03:26 AM »

They were.  It was cooked at 550° for 12 minutes.  It was horrible.  3 day old dough, no rise and not enough of it for a true Detroit!  But it does look good!
« Last Edit: November 11, 2022, 10:05:08 AM by Bentley »
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Bar-B-Lew

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Re: The Pizza Thread
« Reply #438 on: November 11, 2022, 10:38:29 AM »

how many ounces of dough did you use?  I am trying to figure out how much of the ball of dough I bought (that were and still are frozen) to use in that pan as it looks like you have the same pan I bought.

Went to RD this morning.  No brick cheese there.  Guy stocking shelves said he never heard of it.  ???
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Bentley

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Re: The Pizza Thread
« Reply #439 on: November 11, 2022, 01:05:11 PM »

It is a Detroit style pan from Amazon. 10x14.  Obviously I did not on this last one, but on the previous versions it was 500 to 550 grams.  About the same as a 14 inch pizza.
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02ebz06

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Re: The Pizza Thread
« Reply #440 on: November 12, 2022, 02:34:39 PM »

Second pizza in the PP Emozione.
Better than the first.
Guessing about a 4-5 min cook. Didn't time it.
Homemade sauce, 50/50 mozz/prov, green chilies, and homemade sausage.


« Last Edit: November 12, 2022, 02:42:28 PM by 02ebz06 »
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Bentley

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Re: The Pizza Thread
« Reply #441 on: November 12, 2022, 02:53:49 PM »

Looks great.  It almost looks like a whole wheat flour to me.
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Bar-B-Lew

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Re: The Pizza Thread
« Reply #442 on: November 12, 2022, 03:50:36 PM »

 [ Invalid Attachment ]
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02ebz06

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Re: The Pizza Thread
« Reply #443 on: November 12, 2022, 04:53:42 PM »

Looks great.  It almost looks like a whole wheat flour to me.

There is some Semolina flour mixed in, and some Diasatic Malt Powder (DMP).  That may be what causes it to look like wheat.
The DMP helps add color to the 00 flour.
 
================================================================================

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Did you get it from a local store ?
If so, which one ?
« Last Edit: November 12, 2022, 04:55:27 PM by 02ebz06 »
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okie smokie

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Re: The Pizza Thread
« Reply #444 on: November 12, 2022, 05:19:10 PM »

Kudos to those who make their own pizza. I have usually ordered uncooked pizza from Papa Murphy's, but those franchises are decreasing in my area.
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Bar-B-Lew

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Re: The Pizza Thread
« Reply #445 on: November 12, 2022, 05:35:48 PM »

That picture was the one that was at GFS that I foolishly decided not to buy.
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02ebz06

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Re: The Pizza Thread
« Reply #446 on: November 12, 2022, 05:51:20 PM »

Ya got me. What's GFS ?
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Bar-B-Lew

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Re: The Pizza Thread
« Reply #447 on: November 12, 2022, 06:27:24 PM »

Ya got me. What's GFS ?

Gordon Food Services a midwestish food distributor that has stores open to the public kind of like a much smaller version of a Restaurant Depot selection of food goods and supplies.
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BigDave83

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Re: The Pizza Thread
« Reply #448 on: November 12, 2022, 08:39:44 PM »

[ Invalid Attachment ]


With the cooler weather I could probably send you some if you need. I have Gordons maybe 35 minutes or so away. I have other stores around me that sell it also.


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Bar-B-Lew

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Re: The Pizza Thread
« Reply #449 on: November 12, 2022, 08:50:06 PM »

Thanks for the offer.  My buddy lives in Coraopolis about 5-10 minutes from GFS.  I think he is going to pick some up for me.
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