The most prestigious law school admissions discussion board in the world.
|
 |
 
|
Detroit-style Pizza
Poast new message in this thread
Date: January 6th, 2018 8:06 PM Author: Ocher newt Will update as things happen. Have never made this before so might be a disaster, but I did spend $30 on the right pan.
|
Date: January 6th, 2018 8:06 PM Author: Big mad-dog skullcap new version 180 (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098234) |
|
Date: January 6th, 2018 8:06 PM Author: Contagious henna den internal respiration Is it Grandma style? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098236) |
 |
Date: January 6th, 2018 8:09 PM Author: Ocher newt What is that? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098257) |
|
Date: January 6th, 2018 8:10 PM Author: Contagious henna den internal respiration Rectangular and cut into squares. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098263) |
|
Date: January 6th, 2018 8:11 PM Author: Ocher newt It's a rectangular pan. So I guess I will cut into squares. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098278) |
|
Date: January 7th, 2018 12:41 AM Author: glassy volcanic crater indian lodge also deep dish
thin and it's milwaukee style or something |
|
Date: January 6th, 2018 8:11 PM Author: Ocher newt Making that dough.
https://i.imgur.com/WBGzdLg.jpg |
|
Date: January 6th, 2018 8:11 PM Author: passionate property What recipe? The Serious Eats one? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098281) |
|
Date: January 6th, 2018 8:12 PM Author: Ocher newt Yeah. No good? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098285) |
|
Date: January 6th, 2018 8:15 PM Author: passionate property I've never tried it but I want to. I'm presuming it a CR recipe, Serious Eats is 180. I've got the Food Lab book and everything I've tried from it has been fantastic (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098321) |
|
Date: January 6th, 2018 8:14 PM Author: Ocher newt Finished kneading with dough hook. Wrapped this 90 mins ago, so half hour to go.
|
|
Date: January 6th, 2018 8:14 PM Author: smoky step-uncle's house roast beef Dude. Pizzas are, like, 10 bucks. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098309) |
|
Date: January 6th, 2018 8:15 PM Author: Ocher newt Yeah, but this gives me something to do to make me forget I hate myself. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098325) |
|
Date: January 7th, 2018 12:38 AM Author: lilac area (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35100047) |
|
Date: April 15th, 2018 7:15 PM Author: chartreuse concupiscible main people deer antler (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847217) |
|
Date: April 15th, 2018 7:16 PM Author: chartreuse concupiscible main people deer antler (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847218) |
|
Date: February 3rd, 2019 1:44 PM Author: stirring duck-like windowlicker (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#37715738) |
|
Date: January 6th, 2018 9:45 PM Author: Insane cerebral cuckold plaza homemade pizza is 180 if you take time to do it right. also good Detroit style does not seem to be available in mfh (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099004) |
|
Date: February 3rd, 2019 1:07 PM Author: Wonderful Cobalt Trust Fund Station have you had emmy squared? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#37715534) |
|
Date: January 6th, 2018 8:15 PM Author: Ocher newt Time to start making toppings:
https://imgur.com/a/7INCK |
|
Date: January 6th, 2018 8:17 PM Author: Razzmatazz Address Detroit style pizza is 180 as fuck (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098333) |
|
Date: January 6th, 2018 9:40 PM Author: Insane cerebral cuckold plaza (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098960) |
|
Date: January 6th, 2018 8:17 PM Author: Razzmatazz Address What pan did you get (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098335) |
|
Date: January 6th, 2018 8:18 PM Author: Ocher newt https://www.amazon.com/gp/product/B01FY5PHIK/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098346) |
|
Date: April 15th, 2018 7:03 PM Author: Orange Liquid Oxygen pre-seasoned pan? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847132) |
|
Date: January 6th, 2018 8:28 PM Author: Ocher newt Supposed to put dough somewhere warm while it rises: https://imgur.com/a/o10wo (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098413) |
|
Date: January 6th, 2018 10:16 PM Author: electric outnumbered temple that's too warm. make it too warm (above 90F or so) and the yeast start dying and the dough takes longer to rise. They all die around 110F.
|
|
Date: January 7th, 2018 12:39 AM Author: lilac area Do you live in an old lodge? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35100051) |
|
Date: January 6th, 2018 8:37 PM Author: Ocher newt After 2 hours, doubled in size: https://imgur.com/a/378Jm (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098472) |
|
Date: January 6th, 2018 8:46 PM Author: Ocher newt Dough is stretched into oiled pan. Doesn't reach the corners, but that is OK. Covering and will restretch in 30 minutes.
https://imgur.com/a/24THH |
|
Date: January 6th, 2018 8:48 PM Author: Ocher newt DogDood wants that crust: https://imgur.com/a/Cyrgj (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098576) |
|
Date: January 6th, 2018 9:42 PM Author: razzle zombie-like spot Making Detroit pizza from scratch in Chicago when Chicago has several places doing it great (not to mention Pequods) seems silly (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098981) |
|
Date: January 7th, 2018 12:43 AM Author: lilac area http://xoxohth.com/thread.php?thread_id=3851653&forum_id=2#35098325 (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35100074) |
|
Date: January 6th, 2018 9:39 PM Author: Insane cerebral cuckold plaza literally just finished eating some using serious eats recipe and recommended pan. it's 180. I make it once a month. Use Munster as substitute for Wisconsin brick cheese (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098949) |
|
Date: January 6th, 2018 9:41 PM Author: Ocher newt Copped that brick cheese. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098972) |
|
Date: January 6th, 2018 9:43 PM Author: Insane cerebral cuckold plaza 180. i sometimes think about having it shipped but haven't pulled plug yet. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098987) |
|
Date: January 6th, 2018 9:41 PM Author: Ocher newt Stretched it out and looks like it's hitting the corners. Time to make the sauce.
https://imgur.com/a/lUoVv |
|
Date: January 6th, 2018 9:42 PM Author: Insane cerebral cuckold plaza stretch corners up and out a little so they go up sides of pan a little. will retreat in once you cook (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098977) |
|
Date: January 6th, 2018 10:10 PM Author: Ocher newt Making topping: https://imgur.com/a/OMU9r (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099143) |
|
Date: January 6th, 2018 10:13 PM Author: Ocher newt Ok, time to put topping on dough: https://imgur.com/a/kInBp
And then cheese on topping: https://imgur.com/a/Tg8BN |
|
Date: January 6th, 2018 10:15 PM Author: Dun Feces Brunch fuck put it in my mouth (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099192) |
|
Date: January 6th, 2018 10:28 PM Author: Ocher newt This is what came out of oven: https://imgur.com/a/mxt0C (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099272) |
|
Date: January 6th, 2018 10:40 PM Author: Ocher newt Final product: https://imgur.com/a/NWTO2 (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099338) |
|
Date: January 6th, 2018 10:41 PM Author: Dun Feces Brunch *salivates* (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099342) |
|
Date: January 6th, 2018 10:43 PM Author: passionate property fuck that looks good (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099350) |
|
Date: January 6th, 2018 10:59 PM Author: Ocher newt It is really good. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099440) |
|
Date: January 6th, 2018 11:22 PM Author: Insane cerebral cuckold plaza (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099588) |
|
Date: April 25th, 2018 11:22 PM Author: Arrogant iridescent french chef hissy fit 180 result & thread (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35921941) |
|
Date: July 1st, 2021 4:18 AM Author: violent regret public bath (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#42715469) |
|
Date: January 6th, 2018 10:42 PM Author: Demanding meetinghouse yarmulke Buddy's pizza is GOAT pizza (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099345) |
|
Date: January 6th, 2018 10:43 PM Author: Comical idea he suggested I made a killer lasagna tonight man, I feel your pride (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099353) |
|
Date: January 6th, 2018 10:45 PM Author: Spectacular buff degenerate 180! (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099362) |
|
Date: April 15th, 2018 7:01 PM Author: Vengeful stead dysfunction tbf, this is obviously the cr pizza style (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847118) |
|
Date: April 15th, 2018 7:31 PM Author: Aqua Supple Lettuce Keepsake Machete Great topic for a thread, great use of high quality images that are still available months later. Just a really great thread. Wish there were more like it (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847325) |
|
Date: April 15th, 2018 7:42 PM Author: Ocher newt Can't tell whether you are throwing shade here. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847402) |
|
Date: April 15th, 2018 7:50 PM Author: Aqua Supple Lettuce Keepsake Machete Be confident in yourself, man (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847442) |
|
Date: April 15th, 2018 7:42 PM Author: smoky step-uncle's house roast beef tcr pizza style (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847403) |
|
Date: April 15th, 2018 7:42 PM Author: pale know-it-all pistol blood rage (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847404) |
|
Date: April 15th, 2018 7:48 PM Author: bat shit crazy stage selfie Nice thread OP. Pizza looked good.
Only time I’ve had Detroit style pizza is in Austin TX. There’s a good truck in the back of a craft beer bar on Rainey Street that makes it and it’s 180 delicious. |
|
Date: November 8th, 2018 3:33 PM Author: Ocher newt (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#37191520) |
|
Date: February 3rd, 2019 1:18 PM Author: grizzly painfully honest private investor Tony’s in SF makes a Detroit style that’s better than buddy’s (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#37715596) |
|
Date: December 28th, 2019 12:28 AM Author: maroon rehab therapy tony's makes some flame (as in not that great) pizzas, awesome rep notwithstanding. haven't had their detroit style yet (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39337811) |
|
Date: December 28th, 2019 12:58 AM Author: grizzly painfully honest private investor Agreed their New Haven pizza and Chicago pizza is shit. I have extensive Detroit style pizza experience and Tony does a great job (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39337926) |
|
Date: December 28th, 2019 12:23 AM Author: passionate property Thinking of making this on Sunday. I've already copped the same pan and the brick cheese (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39337789) |
|
Date: January 6th, 2020 2:57 AM Author: passionate property Made this today. My notes:
- I followed the recipe as close as I could, including using the specified 10x14 pan & Wisconsin brick cheese. The brick cheese might be one of the hardest things for most people to cop but it was pretty easy for me by virtue of where I live.
- The 'couple of tablespoons of EVOO' to work the dough into the pan seemed excessive in retrospect. The pizza did slide out of the pan like a dream after loosening the edges a bit, but my crust seemed a tad too greasy and overly fried. I know the whole point of this style of pizza is that the crust essentially gets fried but it really did seem like an excess. I'm gonna try 1T next time.
- I did pepperoni, but I couldn't source a 'premium' pepperoni like the recipe calls for at a price that I was willing to pay. I was seeing like $16+/lb for the good stuff, and that's just too much for me when a recipe calls for 3/4 lb and regular pepperoni is like $5/lb. From what I can tell, the whole point of this style is more about the cheese/crust than the toppings.
I went with just a tub of regular presliced pepperoni from Sam's Club. It's thinner and larger which led to some minor construction issues, which I'm gonna try and solve on future iterations.
- I didn't have a pizza stone or steel, so I did the 'put the pan directly on the bottom of the oven' method described in the article. I'm not sure if this was really TCR. I was judging how done it was by the sides, and they didn't get quite as dark as I was hoping for. The bottom however was very dark, on the verge of being overdone.
If I hadn't put the pan right on the bottom of the oven, the sides probably would have been roughly the same and the bottom would have been less done.
- This shit was fucking delicious and I'm gonna make it again for sure |
|
Date: January 12th, 2020 11:24 PM Author: Ocher newt This is two years to the day after I made it, which is weird, but goddamn it's good. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39421607) |
|
Date: January 12th, 2020 11:33 PM Author: passionate property I got the pan for Christmas and was excited to try it.
I made a second one yesterday
I did some things different, but it wasn't nessarily better. Still room for improvement. Using thin pepperoni is not a great idea TBH but I had an excess of it due to buying a tub at Sam's Club
https://files.catbox.moe/3gren8.jpg
|
|
Date: January 13th, 2020 12:04 AM Author: Ocher newt If I recall correctly, I did sausage, peppers, and onions. Sausage is probably more forgiving price-wise.
Good on you. |
|
Date: January 13th, 2020 11:33 PM Author: passionate property You still make pizzas this way?
Today I got some more brick cheese. I tried some different brands b/c the edges of my pies were such that they looked like they'd never get quite as nice and black like all the pictures in the recipe (I had been using Widmer's). There was just soooooo much fat. This style is obviously supposed to be very rich but the total excess of fat in my two pizzas seemed like it was inhibiting the formation of blackened cheese.
I also got a better, unsliced pepperoni at a much more attractive price ($6 for a 1lb stick).
Gonna give it a while before I try this all again though, two of these in the span of a week kinda burned me out on pizza. This is sort of an easy recipe though, so I can see myself making this semi-regularly |
|
Date: January 12th, 2020 11:32 PM Author: grizzly painfully honest private investor Just go to Buddys (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39421619) |
|
Date: January 13th, 2020 12:07 AM Author: sick low-t half-breed Where but pizza and get shot before you eat it (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39421709) |