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  • Post #541 - April 1st, 2017, 10:28 am
    Post #541 - April 1st, 2017, 10:28 am Post #541 - April 1st, 2017, 10:28 am
    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.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #542 - April 1st, 2017, 2:57 pm
    Post #542 - April 1st, 2017, 2:57 pm Post #542 - April 1st, 2017, 2:57 pm
    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
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #543 - April 1st, 2018, 2:38 pm
    Post #543 - April 1st, 2018, 2:38 pm Post #543 - April 1st, 2018, 2:38 pm
    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 Pistachio pizza 1


    Here are some previous iterations

    IMG_1074.jpg Pistachio pizza 2

    IMG_0476.jpg Pistachio pizza 3
  • Post #544 - April 9th, 2018, 4:04 pm
    Post #544 - April 9th, 2018, 4:04 pm Post #544 - April 9th, 2018, 4:04 pm
    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
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #545 - April 9th, 2018, 9:50 pm
    Post #545 - April 9th, 2018, 9:50 pm Post #545 - April 9th, 2018, 9:50 pm
    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.
  • Post #546 - April 10th, 2018, 7:14 am
    Post #546 - April 10th, 2018, 7:14 am Post #546 - April 10th, 2018, 7:14 am
    all those pizzas look great
  • Post #547 - April 10th, 2018, 1:06 pm
    Post #547 - April 10th, 2018, 1:06 pm Post #547 - April 10th, 2018, 1:06 pm
    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
  • Post #548 - April 10th, 2018, 1:10 pm
    Post #548 - April 10th, 2018, 1:10 pm Post #548 - April 10th, 2018, 1:10 pm
    thaiobsessed

    Would you mind sharing your dough recipe?
  • Post #549 - April 10th, 2018, 9:19 pm
    Post #549 - April 10th, 2018, 9:19 pm Post #549 - April 10th, 2018, 9:19 pm
    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.
  • Post #550 - April 15th, 2018, 8:20 pm
    Post #550 - April 15th, 2018, 8:20 pm Post #550 - April 15th, 2018, 8:20 pm
    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.
    "I would gladly pay you Tuesday for a hamburger today."
  • Post #551 - April 22nd, 2018, 10:01 am
    Post #551 - April 22nd, 2018, 10:01 am Post #551 - April 22nd, 2018, 10:01 am
    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.
  • Post #552 - April 22nd, 2018, 6:13 pm
    Post #552 - April 22nd, 2018, 6:13 pm Post #552 - April 22nd, 2018, 6:13 pm
    Wow, those are gorgeous pies! Would you be willing to share how you make your hot honey?
  • Post #553 - April 22nd, 2018, 10:54 pm
    Post #553 - April 22nd, 2018, 10:54 pm Post #553 - April 22nd, 2018, 10:54 pm
    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
  • Post #554 - April 23rd, 2018, 1:50 pm
    Post #554 - April 23rd, 2018, 1:50 pm Post #554 - April 23rd, 2018, 1:50 pm
    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!
  • Post #555 - May 7th, 2018, 8:33 am
    Post #555 - May 7th, 2018, 8:33 am Post #555 - May 7th, 2018, 8:33 am
    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


    Looking forward to trying this!

    We had some nice 'spring' pizzas this weekend
    First up was a ramp pesto, sausage, caramelized onion:

    IMG_0248.jpg Ramp pesto pizza



    We were lucky enough to happen upon these little guys

    IMG_0251.jpg Morels


    so we chopped them up and sautéed them and made an asparagus, sausage, morel pizza as well

    IMG_0247.jpg Morel pizza


    One of my favorite things to do with leftover pizza toppings: Waffles!!

    IMG_0249.jpg Ramp pesto, sausage, carmelized onion waffles
    IMG_0250.jpg Waffle
  • Post #556 - May 7th, 2018, 9:55 am
    Post #556 - May 7th, 2018, 9:55 am Post #556 - May 7th, 2018, 9:55 am
    thaiobsessed,

    It all looks terrific.

    Congratulations on finding an elusive morel. They tend to come up at the same place, so check it out next year.

    Waffle irons are so versatile. Something I never appreciated until I saw a firehouse cook at work. Crisping leftover Thanksgiving stuffing is another great use of the waffle iron, then top with cranberry sauce and turkey. Your use of pizza topping leftovers is yet another inspiring idea.

    Thanks!

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #557 - May 7th, 2018, 10:00 am
    Post #557 - May 7th, 2018, 10:00 am Post #557 - May 7th, 2018, 10:00 am
    thaiobsessed wrote:One of my favorite things to do with leftover pizza toppings: Waffles!!

    Holy pizza disruption, Batman! :lol: That looks awesome!

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #558 - May 7th, 2018, 10:05 am
    Post #558 - May 7th, 2018, 10:05 am Post #558 - May 7th, 2018, 10:05 am
    thaiobsessed wrote:One of my favorite things to do with leftover pizza toppings: Waffles!!


    Very cool, TO. Another little twist on this theme: dosa batter in the waffle iron with the leftover toppings.
  • Post #559 - May 7th, 2018, 6:16 pm
    Post #559 - May 7th, 2018, 6:16 pm Post #559 - May 7th, 2018, 6:16 pm
    Dare I say that waffle sounds better than the pizza! But to be sure, I'll need to try both. What time is dinner?
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago

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