Detroit Style Pizza

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Re: Detroit Style Pizza

Postby NCPaul » Mon Oct 26, 2015 6:08 pm

Here is a pep-pep-pep-pep

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Finished with tomato sauce and fresh oregano. I've been oiling the pans with light olive oil and that may work better than solid shortening.
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Re: Detroit Style Pizza

Postby kil2k » Wed Oct 28, 2015 10:47 pm

I'm glad you keep posting these, because I keep forgetting to make them! :lol:
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Re: Detroit Style Pizza

Postby NCPaul » Sun Apr 17, 2016 11:52 pm

I used a few slices of guanciale but pancetta or bacon would work as well
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A bit of sweet onion and a few crumbles of gorgonzala were also added
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Finished pie with oregano added post bake
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These flavors married extremely well. Making cured meats to make tasty pizza .... :D
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Re: Detroit Style Pizza

Postby Snags » Tue Apr 19, 2016 5:26 am

Its like a cross between a foccacia and a pizza

https://en.wikipedia.org/wiki/Focaccia
yet to take the plunge still researching
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Re: Detroit Style Pizza

Postby NCPaul » Sun Jul 17, 2016 3:56 pm

It is related to focaccia and you could use the dough recipe to make that if you wished.

Another nice pizza to try, cheese plus cubes of ham (Pauline cured and cold smoked).

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Baked.

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Topped with Estivi sauce.

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Estivi sauce is an un-cooked sauce of fresh tomatoes (I used Cherokee purples) 4 peeled and chopped without seeds (2 #, 1 Kg) lemon juice from ½ of a lemon, olive oil (1 T), fresh basil, fresh parsley, 1 garlic clove finely chopped , salt and pepper. The recipe comes from The New York Times International Cook Book by Craig Claiborne who directs one to serve it cold over hot angel hair pasta. I usually eat it on toasted bread so adding it to ham and cheese pizza was not that big a stretch.

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Re: Detroit Style Pizza

Postby kil2k » Thu Jul 21, 2016 10:14 am

Aaaaaaaaaaaannnnnnnnnd I still haven't got around to making these. A project for next week methinks [as long as I don't forget again... :roll: ]
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Re: Detroit Style Pizza

Postby NCPaul » Fri Nov 18, 2016 6:37 pm

Two new ones, very good. ‘Nduja and green onions sauce applied post bake. The sausage has a slow heat that I like; I may have to look into making some.
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The second was Greek green olives and roasted tomato.
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Re: Detroit Style Pizza

Postby mitchamus » Thu Jan 12, 2017 8:54 pm

..you're Killing me!...they look amazing....

I have always wanted to give pan Pizzas a go (normally use my brick oven with no pan)

I think it is something to do with being an 80's kid and remembering the old Pizza hut 'Super Surpreme'
(back when pizza hut was made to a standard... and not to a price)

If you have some fresh italian or bratwurst lying around (and to keep this sausage related! ;)

try:

blanco base (no sauce)
small blobs of sausage squeezed raw from the casing (don't worry they will cook)
mushrooms
fresh rosemary
drizzle truffle oil (if you have it, olive oil if you don't)


Now off to Ebay to find some deep dish pizza pans!
Australia - Where the Beef sausage is King.
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Re: Detroit Style Pizza

Postby Shuswap » Sun Feb 05, 2017 2:55 pm

I’ve drooled over the idea of making NCPaul’s pizzas for more than a year and finally set aside time to give it a try. I have some work to do to get the dough to rise as much as Paul’s does but the pizzas are delicious, hence no picture. This was the latest topping to a 3 cheese pizza:

12 oz cherry tomatoes, 1 pressed garlic clove, ½ tsp fennel seeds crushed, fresh basil. Heat large skillet over high heat for 2 minutes. Add oil, then tomatoes and sprinkle with salt and pepper. Saute until tomatoes are charred and begin to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel (and crushed red pepper if you want heat). Crush tomatoes leaving large chunks intact. Season with salt and pepper. Spoon mixture over cheese and add fresh basil. [from Epicurious]
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Re: Detroit Style Pizza

Postby NCPaul » Mon Feb 27, 2017 12:21 am

Keep at it Shuswap and mitchamus! :D

How about loin bacon, bell pepper, and PINEAPPLE? A big Yes from me! :D No tomato sauce necessary on this one.

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Re: Detroit Style Pizza

Postby NCPaul » Tue Feb 28, 2017 6:21 pm

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Re: Detroit Style Pizza

Postby NCPaul » Mon Jul 17, 2017 5:35 pm

It turns out that meatballs work well on a Detroit style pie. Pre-baked meatballs applied before cooking the pizza and hot meatball sauce applied after.
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I followed the recipe and instructions given here:
http://www.seriouseats.com/2015/01/how- ... pizza.html
I was also careful not to violate the Kuban doctrine:
http://slice.seriouseats.com/archives/2 ... -home.html
If you reheat the leftover slices in a dry frying pan with a lid the crust will get extra crunchy; almost a different type of pie.
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Re: Detroit Style Pizza

Postby NCPaul » Fri Oct 20, 2017 10:13 pm

This was nice for lunch today - water canned half artichoke hearts and mushrooms with fresh ricotta and the last of the lemon basil applied post-bake.

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Re: Detroit Style Pizza

Postby Shuswap » Sat Oct 21, 2017 1:42 pm

kil2k wrote:Aaaaaaaaaaaannnnnnnnnd I still haven't got around to making these. A project for next week methinks [as long as I don't forget again... :roll: ]

We adopted this pizza method last year - there is no turning back especially if you keep following this thread to keep motivated :D :shock:
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Re: Detroit Style Pizza

Postby NCPaul » Mon Oct 23, 2017 7:19 pm

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
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