pretty much although sauce added after cooking is a component many think is required, also the brick cheese
i love pizza, maybe i will give it a try sometime i assume the same pan i use to make sticky buns is adequate
I’ve only had Detroit style a handful of times, but I go to Pizza Rock in Vegas a couple times a year and order it every single time. Need to find a local place that does it and does it right.
i have big plans to experiment with lahmacun this upcoming weekend, so maybe i will attempt to do a detroit-style pizza for the 4th this is the pan i have: based on the ATK recipe, the screenshot shown above, and some quick bakers math, i think this will be the dough composition i try: 134 AP flour 58g bread flour 156g lukewarm water 4g salt 4g EVOO 5g diastatic malt 36g mature starter @ 100% hydration 142g cubed cheese of some kind, i dont know what is normally used comes out to a hair over 82% hydration which is what the ATK recipe calls for. seems really high to me, even a smidge high for focaccia, but i will give it a try.
i imagine the super high hydration is to aid in getting a nice open crumb even with all the weight of toppings and pressed in the pan it should be relatively open even compared to a focaccia. think since you don't really have to work with it much (assuming long cold ferment?) the downsides of real high hydration don't really exist since you just put it in the pan with tons of oil and let it spread.
If anyone ever visits Denver - Blue Pan Pizza is probably the best Detroit style in the city. Hops & Pie also now makes their own - very respectable
is this "brick" cheese a specific thing? or is it just a general name for mild, high fat wisconsin cheese
Wife got me a Traeger for Father’s Day last week. Did my first rack of ribs on it today. I’ve never used any type of smoker before so really had no idea what I was doing. I’m sure it doesn’t compare to what a.tramp can do with smoke, but damn these were good
You’re correct. For the pizza I did, i ended up using a mixture of mozzarella, Gruyere, Fontina. But you could use cheddar, provolone, muenster, etc
When you are ready, get this. Don't fuck around with the machines, they are horrible. Once you get a process down, it's stupid easy and you absolutely cannot beat the flavor.
grilled some prime filets last weekend. Best steaks I've had in a long time. I know a lot of people like the fat on a ribeye and hate on filets.
Make sure you get the brick cheese, an often overlooked ingredient by the newer places. You can make a great square pizza without it, but the tang is important if you're looking to nail the Detroit taste.
yes, but I do corn as opposed to the flour Taques posted the recipe on the bag of masa is all you need, they're basic, but you need a tortilla press
making some dough, should be enough for pan pizza tomorrow night and then grandma pizza on monday. unsurprisingly there arent many wisconsin cheese options in boston, so i'm going with a mix of havarti and sharp white cheddar. i've never seen "cup pepperoni" in my life, so regular ass pepperoni for the pan and soppressata for the grandma
i think i should have left it in for 3-4 more minutes but overall, very tasty. might not put the cheese layer on before the proof because i dont know if it did anything other than compress the dough at that spot. didnt quite get the rise i wanted in general so i may spike it with a little bit of dry active yeast next time. the serious eats pizza sauce was really good and the havarti/sharp white cheddar combo was also good. grandma pizza next.
scratch that, the rise was good everywhere i didnt put cheese on pre-proof - definitely skipping that step next time
I often bring this and it is enjoyed. I grill the corn rather than boil: https://www.epicurious.com/recipes/food/views/mango-jicama-and-corn-salad-2221
Yes anything with grilled corn can be great. Any time I have friends over to grill or smoke meats I'll do a roasted corn salad tossed with some halved grape tomatoes, a little diced onion, maybe a diced jalapeno (or any pepper of your choice), and some avocado. All with some S&P, cilantro, and fresh lime juice Also a big fan of heirloom tomato and melon salad, especially if you can marinate the melon in some white balsamic vinegar
Lots of good slaw variations Cucumber, tomato, red onion, feta, salad. Also quinoa makes a good salad option with corn, cherry tomatoes, squash etc
not sure where to post this: so, i discovered this bulk food website where i assume restaurants order food from. https://www.foodservicedirect.com/deals they have daily sales, and as someone who enjoys fucking with his friends, it has been highly entertaining. last month they had a sale of 24 cans of campbells beef gravy on sale for ~$20. i sent that to 3 friends without telling them. this week they have a sale on corn startch. 25 lbs for $16. i sent a friend 150 pounds of corn starch that will show up on his door step on the 5th.