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Re: Detroit Style Pizza

PostPosted: Tue Oct 24, 2017 1:43 pm
by Shuswap
NCPaul wrote:Here's another type you might want to try Shuswap

http://www.seriouseats.com/recipes/2014 ... preme.html

I do them with a cast iron comal. They are fun to make and have a good ratio of taste to effort. :D


Thanks - the link has been sent to the pizza lover chefs of the family, especially our daughter who billets four hockey players with big appetites and look forward to tortilla tuesdays :shock:

Re: Detroit Style Pizza

PostPosted: Tue Apr 10, 2018 4:48 pm
by NCPaul
Two more non-traditional pizzas (one by request) both good.

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Barbecue chicken, green bell pepper, red onion with a drizzle of sauce added post bake.

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Baked sweet potato rounds with bacon.

Re: Detroit Style Pizza

PostPosted: Wed Aug 08, 2018 11:17 pm
by NCPaul
A nice one for lunch, red onion, green bell pepper, Kalamata olives, tomato, and feta cheese.

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Finished with fresh oregano and some balsamic vinegar.

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Also one with Italian sausage and roasted red peppers, sorry no photos of it.

Re: Detroit Style Pizza

PostPosted: Mon Nov 05, 2018 12:06 pm
by NCPaul
Here's a couple of nice ones to try:

Pear, Gorgonzola and Walnuts

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A homage to a famous pizza from Roberta's called the Speckenwolf; cremini mushrooms and red onion

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Baked

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Speck I used (I should have some better options available to me in a month)

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Finished with oregano from the garden

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Really good! :D

Re: Detroit Style Pizza

PostPosted: Tue Nov 06, 2018 11:49 pm
by wheels
Now you're just taking the Mickey - I'm starving!

Re: Detroit Style Pizza

PostPosted: Mon Apr 01, 2019 11:28 am
by NCPaul
I was minding my own business when I happened across this article:

https://www.seriouseats.com/recipes/201 ... ecipe.html

Creamy cheese, onions, and bacon? What's not to like? I approximated the cheese by combining 120g of cream cheese with 60g of sour cream and piped it on my usual dough. A quarter of a sweet onion and 2-3 slices of lean bacon got me here:

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Eighteen minutes later and the onions and bacon had just cooked.

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Re: Detroit Style Pizza

PostPosted: Mon Apr 01, 2019 6:08 pm
by wheels
Nice idea.

Phil

Re: Detroit Style Pizza

PostPosted: Thu Apr 02, 2020 10:49 am
by NCPaul
Here's a nice one with red plums and goat cheese:

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The goat cheese doesn't quite melt, but browns slightly and really comes across nicely when warmed. the red plum has a sweet sharp taste to give the pizza some balance.

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Re: Detroit Style Pizza

PostPosted: Sat May 23, 2020 3:07 pm
by NCPaul
Asparagus, mushroom and ham works well on a pizza. Also Caputo "Americana" browns a bit better. I used the "testing a new flour" as reason to make pizza. :D

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Re: Detroit Style Pizza

PostPosted: Sat May 23, 2020 7:16 pm
by wheels
I came across one I'd not heard of before - a Tronchetto pizza. Dough stuffed with cheese and topped after cooking with meat, leaves and cheese.

Phil

Re: Detroit Style Pizza

PostPosted: Mon Dec 07, 2020 12:12 pm
by NCPaul
In the book:
EMILY: The Cookbook by Emily Hyland and Matthew Hyland
they describe a pizza with bacon, pecans and a drizzle of maple syrup they call "The North Maple". I made it into a Detroit style pizza by par cooking the bacon and adding it with the pecans at the half baked point. This book has a good chapter on Detroit style pizza and is worth having.

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Re: Detroit Style Pizza

PostPosted: Mon Dec 07, 2020 5:12 pm
by wheels
Scrumptious as always.

Phil