Anko wrote:First attempt at Kenji's new Detroit-style pizza recipe:
http://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html

This stood out when I read through the article:

Detroit pizza is unusual in two ways when it comes to cheese. The first is the use of Brick cheese, a high-fat aged cheese from Wisconsin with a uniquely tangy, salty, buttery flavor that's hard to replace with alternatives. The second is the edges. If you've ever been to Pequod's or Burt's Place in Chicago, or, better yet, had a pizza from Windy City Pie in Seattle (incidentally, the best Chicago-style pan pizza I've ever had anywhere, including in Chicago), then you're familiar with the concept of a crispy, blackened cheese crust—the shelf of crisp, lacy cheese that surrounds the edge of the pizza. This is where the real magic of Detroit-style pizza lies, and, as I found out, getting it is not exactly straightforward.

Hi,

My BIL grew up just outside of Detroit. He recognized the pizza in Kenji's article. He pointed out Little Caesar's pizza seems to emulate this style. It makes sense once he said it. I had often wondered what was the deal with Little Caesar.

Many miles apart, our family is making this pizza this evening. Thanks for the inspiration!

Regards,
CAthy

Inspired by the pistachio pizza at Spacca Napoli, I've been playing around with some variations on this theme. I use a (thin) base of whipped cream, pistachios processed with olive oil and salt in the Cuisinart, sausage and basil. I love the loose texture of the sausage on the Spacca Napoli version and I've found I can get a similar texture by cooking sausage with a little white wine. I make a 'semi-homemade' version of the sausage from the Mozza cookbook by getting freshly ground pork from a butcher and adding seasonings (garlic, pepper, red wine vinegar, paprika, etc).
For last night's version, I added some sauteed scallions, leftover pork belly cubes (we were almost out of sausage).


Here are some previous iterations

Hi Thaiobsessed,

I have not been to Spacco Napoli in ages. I was wondering if the lightly whipped cream was something they actually did or was it your approach to replicate what they might have done?

It is great to see you are still progressing on the pizza front.

Regards,
Cathy2

Hi Cathy2!
The whipped cream is our addition (which I learned from Nancy Silverton's Mozza cookbook). We've made it with and without the cream and I think I prefer 'with'.
As far as I can tell they don't use cream at Spacca Napoli.

all those pizzas look great

thaiobsessed wrote:Inspired by the pistachio pizza at Spacca Napoli, I've been playing around with some variations on this theme. I use a (thin) base of whipped cream, pistachios processed with olive oil and salt in the Cuisinart, sausage and basil. I love the loose texture of the sausage on the Spacca Napoli version and I've found I can get a similar texture by cooking sausage with a little white wine. I make a 'semi-homemade' version of the sausage from the Mozza cookbook by getting freshly ground pork from a butcher and adding seasonings (garlic, pepper, red wine vinegar, paprika, etc).
For last night's version, I added some sauteed scallions, leftover pork belly cubes (we were almost out of sausage).

IMG_0169.jpg

Would you mind sharing your dough recipe? Ignore my pm if you post it here. Thanks

Here are some previous iterations

IMG_1074.jpg

IMG_0476.jpg

thaiobsessed

Would you mind sharing your dough recipe?

Would you mind sharing your dough recipe?

So, I actually have several 'recipes'/techniques that I use.

For a more classic pizza Napolitano, I use a recipe based on this one from Craig on Pizzamaking.com

Here's a recipe I've hybridized from several sources that I find works well for a home oven (4 dough balls):
Mix 672 g flour** with 437 g ice water. Mix in a mixer with dough hook or by hand until well incorporated. Let sit for 20 minutes. Add 135 g activated sourdough starter. Mix 2 minutes with mixer (or by hand). Add 13 grams of salt. Mix 2 minutes, then knead for about 3 minutes by hand. Refrigerate dough for 24 hours. Remove dough from fridge, knead briefly and divide dough into 4 pieces. Shape dough into balls. Place each ball into a lightly oiled tupperware container and refrigerate for another 24 hours.

**I generally use a high gluten commercial bread flour when I'm baking the pies in a regular oven, on a stone--you can use King Arthur bread flour as well. I will also sub in about 10% whole wheat flour and/or use a little rye flour.
It's hard to give an exact recipe because there are so many factors involved (flour, temperature, hydration, starter, kneading vs. folding, dough handling, etc) but hopefully that's helpful.

Whether this belongs in "homemade pizza gallery" or "today's discovery," I don't know, but I had a breakthrough in my home pizza-making progress when I discovered Flat Out pizza flatbreads at the store (each about 4" x 12", package of 6 for $3.99). Yes, "it's so easy, why don't I make it myself?", but I am pizza dough-challenged (among my other dough-related challenges), which significantly inhibits my progress. One week someday I'll take a lot of time just to practice my pizza dough skills. Right now I just want to practice toppings.

So, these Flat Out pizza flatbreads are certainly easy to use. I read several recipes and watched some YouTube videos about them first. I noticed a wide range of cooking times: the package says prebake the crust for 2 minutes (why, I'm not sure, since it's already fully cooked), and then for another 4 minutes after adding toppings); at the other end of the spectrum, I saw recipes with no prebaking and cooking times from 9 to 12 minutes. I used a perforated pizza pan and though I'd have gotten crisper results placing it directly on the oven rack, even though most YouTubers I watched cooked them on baking sheets. Not much flavor to the plain white one, but I saw comments suggesting to steer clear of the "spicy" one, which has a lot of seasonings on top that are better scraped off.

I'll keep practicing. Just wondered if anyone else had any experience with these Flat Outs.

first post, and glad i found this thread to make it in
i've been going pretty hard into home pizza making

here's a gallery (https://imgur.com/a/cG0NqRK) of some examples spanning the last six months. crust is sourdough cooked in a crappy home pizza oven (blackstone) that is getting replaced by a roccbox soon.

Wow, those are gorgeous pies! Would you be willing to share how you make your hot honey?

yeah of course, its some honey i got from a friend, cook it down on the stove with diced habanero, and then cut with some unfiltered apple cider vinegar, to taste

ryan_eat_make_pizza wrote:first post, and glad i found this thread to make it in
i've been going pretty hard into home pizza making

here's a gallery (https://imgur.com/a/cG0NqRK) of some examples spanning the last six months. crust is sourdough cooked in a crappy home pizza oven (blackstone) that is getting replaced by a roccbox soon.

Impressive!