food The Last Great Pizza Thread
- Thread starter texas blues
- Start date
Na it looks just like that.
Detroit-style pizza, a descendent of Sicilian-style pizza, traces its roots to one man Gus Guerra. In 1946, Gus owned what was then a neighborhood bar, Buddys Rendezvous, when he decided he needed something new for the menu. He enlisted the help of his wife, Anna, who borrowed a dough recipe from her Sicilian mother. The Sicilian dough, topped with cheese and tomato sauce, would become the model for pizza in Detroit.
The key ingredient in a proper Detroit-style pizza isnt something you eat its the pan. The key characteristics of the pizza the soft and airy square crust, the crunchy exterior, the caramelized cheese that edges the pizza are all due to the deep pans in which the pizzas are baked. The pans are a thick steel pan that are more similar to a cast iron skillet than a cake pan. Legend has it that Gus got his initial batch of pans from a friend who worked in a factory that used the pans for spare parts. Detroiters have been fighting for corner slices ever since.
The key ingredient in a proper Detroit-style pizza isnt something you eat its the pan. The key characteristics of the pizza the soft and airy square crust, the crunchy exterior, the caramelized cheese that edges the pizza are all due to the deep pans in which the pizzas are baked. The pans are a thick steel pan that are more similar to a cast iron skillet than a cake pan. Legend has it that Gus got his initial batch of pans from a friend who worked in a factory that used the pans for spare parts. Detroiters have been fighting for corner slices ever since.
Homemade marshmellow? ...
Good Gawd' y'all!
Boom jump back and kiss yo'sef 2X.
I haven't eaten pizza in a while but those are lookin' killer!
I could mao mao that whole margerita while free falling from 14,000 feet.
Topo Gigio style.
Boom jump back and kiss yo'sef 2X.
I haven't eaten pizza in a while but those are lookin' killer!
I could mao mao that whole margerita while free falling from 14,000 feet.
Topo Gigio style.
Technically not a margherita, margherita is tomato, "fresh" mozz, basil. But lookin' good.
Wow, what a wonderful thread! Do you guys bake the crust first then top again? I like thin pizza so I find that if I set the oven to 500 the I get a good fast cook without having to bake twice. I would like to try it on the grill though.
Here's a few of mine:
Dough - prepare wet and dry separately then combine and mix until you get dough.
Dry - 1 3/4 cup flour, pinch of salt, liberal Mrs Dash (usually tomato/basil)
Wet - 3/4 cup warm water, packet of yeast, teaspoon honey, splash of milk
Sauce (we use pasta sauce), bacon, mozz and a little grated cheddar for zing:
Fresh tomatoes, Camembert, mozz and some basil oil (blend basil with EVOO)
Sorry for the blur but I don't have a better shot - white sauce, mushrooms, mozz
Here's a few of mine:
Dough - prepare wet and dry separately then combine and mix until you get dough.
Dry - 1 3/4 cup flour, pinch of salt, liberal Mrs Dash (usually tomato/basil)
Wet - 3/4 cup warm water, packet of yeast, teaspoon honey, splash of milk
Sauce (we use pasta sauce), bacon, mozz and a little grated cheddar for zing:
Fresh tomatoes, Camembert, mozz and some basil oil (blend basil with EVOO)
Sorry for the blur but I don't have a better shot - white sauce, mushrooms, mozz
Looking good JT
ARTISAN!!!
Jay thats a good lookin' pizzouse but if you had left the pepperoni off it would be totally hippy.
Hippy artisan style.
Hippy artisan style.