What's in your (PIZZA) oven?
- Thread starter Evan B
- Start date
I've got a long way to go.
I’m 5 years in on Detroit pies and this is the first time I’ve been TRULY happy with them.I've got a long way to go.
Guess that is why it is fun. I have made two. Will make some changes next time but I admit I was happy with both as were those who shared them. I find it interesting to see how you choose to apply your red sauce, heavily but not universally. Had not considered that and ask why you do it that way. Feel like I have crawled down, as if I needed to, yet another rabbit hole, but a tasty one.
I wanted to get as close to Detroit style pizza that I could short of ordering brick cheese from Wisconsin—so I went with the unseasoned blue steel pans.
For 2 different reasons—one intentionally, one not so intentionally.
Tradition states that the cheese goes down first then the sauce. If you do this, it’s real weird to spread sauce over cheese. It’s goopy, messy and just doesn’t really spread so I leave it as is (assume that’s why most people do).
Second, I like an in balanced pie, it means every bite is different.
Which pans you have exactly? Got a link?
My pans are making good pizzas... But I'm sure a group of fly fisherman can understand the pizza equivalent of having multiple rods.
Whoa, whoa, whoa, you're telling me I don't need 3, 7' 4wt glass rods? Blasphemy.
These are the ones I have
8 x 10 - Authentic STEEL Detroit Style Pizza PAN **Please Allow 2-3 Business Days to Process Order**
THIS ITEM (BARE PAN ONLY) IS CURRENTLY ON BACK ORDER TIL FEBURARY 15TH NEW! 8 x 10 - Authentic STEEL Detroit Style Pizza Pan You can’t bake an Authentic Detroit Style Pizza without a square steel pan fashioned after the automotive parts trays originally used when the “Motor City Secret” was...
detroitstylepizza.com
What's cool is I splurged and got the fitted covers for them, so it's a pretty cool, low waste overnight proof.
Small Detroit Style Pizza Pan Lid (8x10)LID **Please Allow 2-3 Business Days to Process Order**
This small Detroit Style Pizza Pan Lid fits 8 x 10 steel pans. They are perfect for proofing dough and protecting it. -- This small Detroit Style Pizza Pan Lid fits 8 x 10 steel pans. Durable individual plastic lid that fits an 8x10 Detroit Style Pizza pan Holds heat and humidity in the dough...
detroitstylepizza.com
Got me some Wisconsin Brick Cheese but gotta ask where you source your Taleggio.
Oh shit. Where'd you get that? You order it?
I've just stuck with low moisture tillamook mozz for my detroit pies.
I get my taleggio from my local store, they have a pretty decent cheese selection.
Widmer's Wisconsin Brick Cheese from Wisconsin Cheese Mart. As I remember it was a bit over $30 for a 2.25 lb block. Think it has helped make my pedestrian attempts at least passable. As I reside in a culinary desert I will have to order the Taleggio somewhere if I want to give it a try. Description I read sounded interesting. I like funk.
Yeah, tallegio is my go to for funk.
When I make my neopolitan-ish pies the fan favorite is the Cheese H. Christ (Heavy Cream, Mozz, Tallegio--then after baking--Parm, Honey, Olive Oil and Black Pepper).
Huh, no shit? I'll have to take a look next time I'm there.
As it now appears that I have once again waded deeper than I planned into yet another interest I really appreciate those who have been generous with the information that helps me choose which rock to stand upon. Another batch of dough is proofing. I've got an idea. 
Of course!As it now appears that I have once again waded deeper than I planned into yet another interest I really appreciate those who have been generous with the information that helps me choose which rock to stand upon. Another batch of dough is proofing. I've got an idea.
Saw earlier some discussion about tomatoes and sauces.
Here is a review on a number of canned tomatoes:
Here is a review on a number of canned tomatoes: