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Detroit style pizza

TjcoleyTjcoley Posts: 3,422
edited September 2012 in EggHead Forum
Has anyone successfully recreated the crust from a Detroit Style pizza, like Jet's?  It's a deep dish, rectangular, Sicilian type, but the crust is fried and crispy. Cheese all the way to the edge causes a crispy burnt edge all the way around, without the usual lip of dough around the pie.  Every bite is crispy, yet light and airy on top. I've found some recipes for Buddy's, another Detroit pizza that is similar, but not sure if any of them are any good.  Here's a vid showing what Jet's is like    
  
The crispy corners are so popular they actually sell an 8 corner pizza. I'm pretty sure it's baked in blue steel pans, which I have. 
__________________________________________
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA
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Comments

  • No idea, but the pan and dough are likely key. If you experiment successfully let us know, because that looks great!
    Finally back in the Badger State!

    Middleton, WI
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  • Holy crap!! Unfortunately, I cannot help you, cuz I've never done this, but I'm bookmarking it in case anyone can answer it!!
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
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  • BrownieBrownie Posts: 1,022
    I saw some info on tv once (memories blurry... Foodies?) about Chicago deep dish (I know, you want detriot) but they put oil in the bottom of the pan to fry the dough as it cooked. They did it in a 500* oven for 25 min. So sorry I have useless info, but I hope it shines some light or sparks an idea for you.
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  • TjcoleyTjcoley Posts: 3,422
    Thanks Brownie.  I've actually nailed Chicago deep dish, and most of the oil is in the dough, making it almost disgusting to work with but turned out great:  http://eggheadforum.com/discussion/1142348/chicago-deep-dish-pizza-pic-heavy#latest

    This one is a totally different animal.  I'm actually trying to recreate a pizza from NE Pennsylvania coal country, similar to what's referred to as Old Forge style pizza, but with more of a fried crust.  Popular in the Wilkes Barre area (Cicolli's, Pizza II) the crust is almost the same fried type crust as Jet's.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • smokeyjsmokeyj Posts: 252

    I think they use an oil/butter mixture on the bottom of the pan. Here is some good info.

     

    http://www.pizzamaking.com/forum/index.php?topic=18918.0

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  • TjcoleyTjcoley Posts: 3,422
    Thanks smokeyj - looks like a good pie.  Blue steel pans can be ordered from  http://detroitstylepizza.co/detroit-style-pizza-pans/
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • smokeyjsmokeyj Posts: 252
    Tjcoley said:
    Thanks smokeyj - looks like a good pie.  Blue steel pans can be ordered from  http://detroitstylepizza.co/detroit-style-pizza-pans/
     
    Thanks. Do you think the blue steel pans make a difference from any pan?
    Here was the rcipe I used for that pizza. I really grease the bottom and sides of the pan heavy. No oile in this dough. This recipe is for a 9 inch pie.

    Flour (100%): 179.79 g | 6.34 oz | 0.4 lbs

    Water (58%): 104.28 g | 3.68 oz | 0.23 lbs

    IDY (.5%): 0.9 g | 0.03 oz | 0 lbs | 0.3 tsp | 0.1 tbsp

    Salt (1%): 1.8 g | 0.06 oz | 0 lbs | 0.37 tsp | 0.12 tbsp

    Sugar (1%): 1.8 g | 0.06 oz | 0 lbs | 0.45 tsp | 0.15 tbsp

    Total (160.5%): 288.57 g | 10.18 oz | 0.64 lbs | Thickness Factor = 0.16

    Are you in Pa, if so where about?


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  • TjcoleyTjcoley Posts: 3,422
    I think the pan makes a lot of difference, but the problem is it takes a long time and many cooks to be seasoned to where the pan starts to impart the flavor to the crust. 

    I'm outside of Harrisburg

    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • We made those square deep dish for 45 years in our pizza shops.  Those pans were so well seasoned that they were like teflon.  We did something different from most places.  We put the pizza sauce on last over the toppings.  You don't get the soggy mess of melted cheese and wet dough.  It makes a huge difference in cooking and the taste.  I use one TBS of olive oil in my pan and rub it all over the bottom and sides.  No flour is used to work the dough, hit it with the cheese right up to the sides of the pan.  I use a 4% butter fat mozzarella cheese.  The low skim stuff is way too dry for good tasting pizza.  I don't eat it as often as I used to, so I go full bore on the toppings.
    Buona fortuna and ciao tutti!

    Simple ingredients, amazing results!
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  • TjcoleyTjcoley Posts: 3,422
    Thanks Sam - any tips on the dough?
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • TjcoleyTjcoley Posts: 3,422
    @ SamFerrise  - realized my answer was pretty short and not a lot of info.  I'm struggling getting a crispy crust.  At best I can get a crispy edge, but still soggy in the rest of the dough.  Haven't tried cheese first on these (although that's how I do my Chicago deep dish) so that is what I'll try next.  I just haven't found a dough or technique that will replicate the 'fried' like crust.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • I like a well done crust myself.  There is one problem getting it the way you like it.  When you are making a deep dish pizza you have to cook it for a much longer time.  Getting a fried like crust will be almost impossible in the Egg.  Adding oil to the dough recipe will not help much.  There is one thing I do once in a while that a good friend shared with me.  I will fry my left over deep dish pizza in a pan with olive oil and butter.  It really is not good for you, but it tastes so darn good.  It sounds weird, but it works out better than you can imagine.  Fry both sides in a hot pan.  I use a cast iron skillet because they hold the heat so well.

    Simple ingredients, amazing results!
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  • TjcoleyTjcoley Posts: 3,422
    The 'fried' crust pizza I get in Wilkes-Barre, PA reheats great.  I always buy a lot extra, then freeze and vacuum seal (freezing first prevents the pizza from being compressed by the vacuum sealing.  I heat up a stone to 500 degrees, then turn off the oven.  Toss on the pizza and leave the door part open so it heats from the stone.  Crisps right up without burning the cheese.  Works well for pizza from the Egg as well. 
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • GriffinGriffin Posts: 6,776
    Have you looked at the Serious Eats website before? I know they have a sicilian style crust because i was going to try it at one time. Forget why I didn't.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • TjcoleyTjcoley Posts: 3,422
    Thanks Griffin - I'll check it out
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Sgt93Sgt93 Posts: 704
    Great, now I am hungry for pizza.  :))
    XL BGE - Small BGE - A bunch of Webers - A bunch of accessories - Ceramic Grill Works 2-Tier 
    Follow me on Twitter & Instagram: @SSgt93
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  • This is Detroit Style pizza!

    Simple ingredients, amazing results!
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