Detroit-style with homemade pepperoni

[chopsaw]

stretchy type when melted

This is what I had . Brought it back from Wisconsin . I bought it for pizza , but ate it all with some German salami and rye crackers before I got the chance .

Chalet Cheese | Home of Limburger Cheese

chaletcheese.com

 

[DRKsmoking]

This is what I had . Brought it back from Wisconsin . I bought it for pizza , but ate it all with some German salami and rye crackers before I got the chance .
View attachment 716910

Chalet Cheese | Home of Limburger Cheese

chaletcheese.com

I hate that when that happens, but I bet it tasted good .

David

 

[chopsaw]

It's different . I've seen the mix subbed that Loyd mentioned above . I'll try that on the next one .

 

[forktender]

Pizza looks great!!!

Is That a Lloyd's pan, going by your name, are you THE Lloyd Pan guy?
They are great pizza pans.

LoydB

 

[LoydB]

No :)

 

[forktender]

No :)

Shucks, I was hoping for a discount code. LOL!!!
I love their pizza pans.

 

[LoydB]

So you have used the Brick cheese, is it a pully stretchy type when melted say on a pizza or lasagna ? Because that is what I enjoy.

David

It's not fresh-mozz-stretchy, but it is stretchy.

 

[LoydB]

Shucks, I was hoping for a discount code. LOL!!!
I love their pizza pans.

Yeah, I have both the small and the large ones, they are great pans.

 

[chopsaw]

I have both the small and the large ones, they are great pans.

So it is a Lloyds pan ?

 

[LoydB]

So it is a Lloyds pan ?

Yes.

 

[millerbuilds]

View attachment 716632
This was my first attempt at Detroit-style, based on a Serious Eats recipe. The dough used Barton Springs Mill Butler's Gold 00 flour. My local grocery has legit Wisconsin Brick Cheese. I made the pepperoni myself. The sauce is a 50% reduction of a no-cook sauce I made last week. This pan won't fit in the Chefman, so it was done in my home oven @ 550F. One trick I came across in my exhaustive (read, late night insomnia with a bottle of sake) research was adding the edge cheese only after the cook was halfway through. So at the seven minute mark, I pulled the pan, added the edge cheese, and then cooked for what ended up being another 8 minutes.

It came out fantastic. We are normally all about thin and crispy tavern style, but this will go into the rotation.

View attachment 716637
View attachment 716638

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I am not a big fan of DTW pizza, but that looks beautiful!

- Jason

 

[LoydB]

I am not a big fan of DTW pizza, but that looks beautiful!

- Jason

Thanks. We are normally tavern or NY style fiends, but this will be done regularly.

 

[DRKsmoking]

It's not fresh-mozz-stretchy, but it is stretchy.

Nice , than I know I would like it, lol

David

 

[Redicans]

Talk about mouth watering!! OMG that looks Amazing!

 

[LoydB]

Talk about mouth watering!! OMG that looks Amazing!

Thanks!

 

[forktender]

LoydB
Can you please add a link to the dough recipe that you used?
It looks like an awesome pie.
Thank you.
Dan.

 

[LoydB]

LoydB
Can you please add a link to the dough recipe that you used?
It looks like an awesome pie.
Thank you.
Dan.

Thanks! https://www.seriouseats.com/detroit-style-pizza-recipe

 

[forktender]

Thanks! https://www.seriouseats.com/detroit-style-pizza-recipe

Right on, thank you!!!
Dan.