The Homemade Pizza Thread

[DavidDetroit]

https://www.google.com/search?q=piz...160j33i299.7481j0j15&sourceid=chrome&ie=UTF-8
This video will show you what to do with your hands to make.
You'd use flour and roll it, then onto a pizza screen or into a pan at the end.

 

[Griff097]

https://www.google.com/search?q=piz...160j33i299.7481j0j15&sourceid=chrome&ie=UTF-8
This video will show you what to do with your hands to make.
You'd use flour and roll it, then onto a pizza screen or into a pan at the end.

He doesn't love himself too much Lol

 

[DavidDetroit]

He doesn't love himself too much Lol

The affectations gave me a case of the "eye rolls."

 

[will4009]

Can anyone recommend a Detroit-style pizza pan that's suitable for a Ooni 12?

 

[Clint]

Can anyone recommend a Detroit-style pizza pan that's suitable for a Ooni 12?

Doubt there's anyone round here who knows anything about Detroit.

 

[Chippy_Tea]

Can anyone recommend a Detroit-style pizza pan that's suitable for a Ooni 12?

I cannot but these might -
Contact - Contact Us

https://whites-foodequip.co.uk/pizza-accessories/detroit-style-pizza-pans-two-sizes-available/

 

[DavidDetroit]

You can get round, deep dish pans from France. The one I got was blue steel which is the original material they were made from back in '48 and the reason why I got it shipped all the way here.
It's not the only material that works sufficiently though. I didn't hunt around the UK stores for squares but you would generally want a 10" X 14" (large) or an 8" X 10" (small). Seasoning is really important and any extra time spent on that is well worth it.
Edit: I see from above you do have them. I would avoid non-stick pans for Detroit style pizza

 

[Clint]

Why can't you buy Detroit pans in Detroit?

 

[DavidDetroit]

Why can't you buy Detroit pans in Detroit?

They don't make the blue steel pans anymore (the authentic ones) at least as far as I'm aware. I gave it a good look, came up with nothing. What I use either works exactly the same or close enough to where I can't tell the difference.
I haven't used my blue steel round from France in a quite a while but now I'm inspired (I'm easily inspired) to get it back into the rotation, just need some sort of curved spatula to chisel the sides since Detroit style has cheese running right to the metal.
Edit: I was curious about what my pans are made of so I went to PA Products' (30 minute drive/about 30 miles away) website and they say they have the blue steel. I doubt it as I think I remember asking when I got there last time and the guy said no.

 

[jof]

Tonight's pizza.
Dough from the bread maker: 100g wholemeal, 50g oats, 450g white flour

 

[DavidDetroit]

I love olives on pizza.
I see you put an egg on there? How do you like that?

 

[will4009]

I cannot but these might -
Contact - Contact Us

https://whites-foodequip.co.uk/pizza-accessories/detroit-style-pizza-pans-two-sizes-available/

They look great, Just the kind i was looking for.

 

[jof]

I love olives on pizza.
I see you put an egg on there? How do you like that?

It's not traditional, but our teenage kids seem to like it.

 

[DavidDetroit]

It's not traditional, but our teenage kids seem to like it.

It is versatile. I have a buddy who likes putting a fried egg on a burger. Doesn't hurt.
Pineapple and ham on a pizza can cause people to take sides.
Pizza is for putting whatever you want on it. If I'm not mistaken, pizza started as a way to use leftovers.

 

[Irishwizard]

Hi David in Motor City - less is more on a pizza - a bit of anchovy maybe - pineapple NO - tons of **** cheese NO - egg NO
I rest my case - but you Yanks Hey!!

 

[DavidDetroit]

Hi David in Motor City - less is more on a pizza - a bit of anchovy maybe - pineapple NO - tons of **** cheese NO - egg NO
I rest my case - but you Yanks Hey!!

Hi, @Irishwizard I like the certainty! Sometimes when communicating overseas I don't know if I'm receiving a communication accurately because of our slight differences in vocabulary; however, you did ultimately highlight my point: different camps on ingredients. If I am correct about pizza being originally a way to use up extra ingredients, then there is no right or wrong way.
Personally, I'm a low-topping individual and I will say, "Less can be more" and that's what I subscribe to. But if you've tried a pizza with sausage (pepperoni), ham, bacon, green pepper, onion and mushroom, it has its merits.
I don't know why anybody thinks the US is that much different than the UK. After all I've observed here, even on this website, we're not.
I'm not sure about the "**** cheese" bit since you shouldn't use **** cheese (does that mean "bad" or "too much cheese"?). I like extra cheese and extra sauce--witness my photos. For the average consumer though, I would rein it in.

 

[Eskimo John]

I love homemade pizza and have been making them for years.
I have a bbq top pizza oven which makes good but small pizza. From the chefs perspective this is not good as folks that you cook them for eat them faster than you can make them and so never get fed yourself!
I plan to make a garden pizza oven next summer but it needs to be big enough to make two large pizzas at a time.

 

[Brewnaldo]

I love olives on pizza.
I see you put an egg on there? How do you like that?

Egg on a pizza is sensational

 

[Eskimo John]

Egg and pinapple are both good on pizza in my humble opinion.
But then I like grapefruit segments on my full English.

 

[Irishwizard]

Cant beat some anchovies on top