The Home Made Pizza Thread

[orionol73]

According to legend, they were steel parts pans. I am planning on buying a set of these some day.

Detroit Style Pizza pans

DO IT!!! Bought one for my dad who is a pizza making fanatic and they are great. I have enjoyed many of the spoils

 

[Immocles]

Haven’t made a crust in about six months but really want to get back into it. Started off with my wife’s specialty, a Reuben pizza. And I have a freezer full of breadsticks again

 

[davidabcd]

We have a Jet's pizza near us, really unique and tasty, love the crunchy corners. Got us wanting to try making it ourselves, wonder if they would sell us some dough to give it a shot?

I could only guess if they'd sell you a dough. It's a franchise so I'd lean toward "probably not." Making the dough yourself isn't a huge deal.
I wouldn't get the pans from DSPC mentioned in the link above.
Mentioned above, steel which can be seasoned, is the way to go. Technically, it's blue steel because of the composite.
PA Products in Livonia, Mi. sells them if you scroll down a bit and past the aluminum ones.

 

[Kent88]

All my pizzas look a lot like each other, but here is another one anyway

 

[Jayjay1976]

All my pizzas look a lot like each other, but here is another one anyway

View attachment 768146

Now that's a lot of cheese!

Like, "I wish my toilet had a seat belt" level of cheese.

Bravo!

I also gotta say, I was this many years old when I learned to put cheese curds on a pizza. F@ckin brill.

 

[Kent88]

What, it's just got some fresh mozzarella around the outside, and some fresh cheddar curds topping it.

That isn't an unreasonable amount of cheese.

 

[Jayjay1976]

What, it's just got some fresh mozzarella around the outside, and some fresh cheddar curds topping it.

That isn't an unreasonable amount of cheese.

Not unreasonable at all, I'm just enjoying the visuals.

Thanks for the curds idea BTW, somehow it never occurred to me.

 

[NTBeer]

What, it's just got some fresh mozzarella around the outside, and some fresh cheddar curds topping it.

That isn't an unreasonable amount of cheese.

Maybe it's just how it's arranged, but I grew up in Wisconsin and was taught / forced to make butter and cheese in first grade. And even I think that looks like a lot of cheese.

 

[Kent88]

Thanks for the curds idea BTW, somehow it never occurred to me.

Got the idea from the Wild Tomato in Fish Creek, WI. Back when I lived in the Green Bay area I would go ride bike in Peninsula State Park as often as the ambition hit me, and when my better half would go with me we'd go undo our bike ride by ordering a pizza at the Wild Tomato. I highly recommend that place to anyone visiting Door County.

 

[Kent88]

I grew up in Wisconsin and was taught / forced to make butter and cheese in first grade. And even I think that looks like a lot of cheese.

You'd think UW Madison would have a better dairy science department if they start you all in grade school.

 

[NTBeer]

You'd think UW Madison would have a better dairy science department if they start you all in grade school.

They're busy making ice cream and yogurt for their campus store.

 

[Kent88]

I think I've tried their ice cream before. That's the impression it would've left me with. If I did try it, it must've been so unremarkable that I'm not even completely sure.

 

[NTBeer]

I think I've tried their ice cream before. That's the impression it would've left me with. If I did try it, it must've been so unremarkable that I'm not even completely sure.

Yeah, well that's the result of....

(First grader) "I want to be an astronaut"

(Teacher) "We're passing this jar around to make butter"

Not to mention the #me too of the kissing inflicted by my classmate Anne.

But this is all a bit off topic.

 

[orionol73]

I could only guess if they'd sell you a dough. It's a franchise so I'd lean toward "probably not." Making the dough yourself isn't a huge deal.
I wouldn't get the pans from DSPC mentioned in the link above.
Mentioned above, steel which can be seasoned, is the way to go. Technically, it's blue steel because of the composite.
PA Products in Livonia, Mi. sells them if you scroll down a bit and past the aluminum ones.

whats the aversion to the dspc pan over the pa products?

 

[davidabcd]

dspc pan over the pa products

Not an aversion to either, more or less, just that the pans are aluminum with a non-stick coating. Those are two qualities that aren't a part of the standard deep dish method.
I'm not pro PA Products, necessarily, but they do come closest (that I've found) to the original blue steel pans. France has them but I'd have to check on sizes and shapes.
If someone has no other choices, that aluminum, non-stick is better than nothing.
Frankly, seasoning a steel pan is super easy, you know what you're getting and without chemicals leaching into the food product.

 

[Jayjay1976]

PA Products in Livonia, Mi. sells them if you scroll down a bit and past the aluminum ones.

I submitted a request for two 10 x 14 pans. I have family in Livonia who can help facilitate if necessary, thanks for the tip!!

 

[davidabcd]

I have family in Livonia who can help facilitate if necessary, thanks for the tip!!

My pleasure to help out. Edit: I didn't see that coming--availability based on relatives.
You may be a seasoning pro but if you aren't, when the directions say "coat the pan" use the lightest coating possible, seriously, just a shine of oil. Do it five-six times. I don't recall the ideal oven temp but that's not the most important factor. If you don't, you end up with a brown goo that will have to be scraped off.
Getting ahead of myself though. Using an SOS pad or fine steel wool with soap when you begin is necessary. Aggressive cleaning is quite important.

 

[orionol73]

Not an aversion to either, more or less, just that the pans are aluminum with a non-stick coating. Those are two qualities that aren't a part of the standard deep dish method.
I'm not pro PA Products, necessarily, but they do come closest (that I've found) to the original blue steel pans. France has them but I'd have to check on sizes and shapes.
If someone has no other choices, that aluminum, non-stick is better than nothing.
Frankly, seasoning a steel pan is super easy, you know what you're getting and without chemicals leaching into the food product.

For full disclosure to those interested, those are steel pans that come from dspc and you are able to purchase seasoned or unseasoned. I purchased the seasoned version and it certainly is a proper season and not a coating.
I do appreciate you sharing the PA Products pan, it looks like a great product and very close to the original style pans

 

[gromitdj]

Not an aversion to either, more or less, just that the pans are aluminum with a non-stick coating. Those are two qualities that aren't a part of the standard deep dish method.
I'm not pro PA Products, necessarily, but they do come closest (that I've found) to the original blue steel pans. France has them but I'd have to check on sizes and shapes.
If someone has no other choices, that aluminum, non-stick is better than nothing.
Frankly, seasoning a steel pan is super easy, you know what you're getting and without chemicals leaching into the food product.

If you are referring to the Detroit Style Pizza pans that I linked to, they are neither aluminum nor non-stick. Just for clarification they are steel, pre-seasoned pans. But you can buy them unseasoned if you'd like to do it yourself.

Edited to add: I see that @orionol73 has already cleared up the confusion.

 

[davidabcd]

For full disclosure to those interested, those are steel pans that come from dspc and you are able to purchase seasoned or unseasoned. I purchased the seasoned version and it certainly is a proper season and not a coating.

Good.
The guy who owns the Detroit Style Pizza Co on Harper in Mi (Sean) was backing Lloyds some years ago which makes the aluminum and coated. I'm glad he changed.
Yeah, what was posted originally (which I didn't read through unfortunately) is a good place to get them. Sorry about that everyone.

 

[davidabcd]

If you are referring to the Detroit Style Pizza pans that I linked to, they are neither aluminum nor non-stick. Just for clarification they are steel, pre-seasoned pans. But you can buy them unseasoned if you'd like to do it yourself.

Yeah, originally Sean (Detroit Pizza place) was backing Lloyd's (aluminum and coated).
Apologies for not reading through the current info.

 

[Staestc]

Any of you guys travel with an Ooni Koda 12 or 16? I am thinking about one for the house but then taking it along in an RV, and was wondering how the deck would hold up to the bumps and shakes of riding in the belly of a bus. Since the RV has propane, it seems like a natural thing to hook it up to a Koda.

Also are there significant difference between the 12 and 16 in terms of performance, other than the obvious size difference.

Thanks,
T

 

[Staestc]

Well, this just arrived

 

[BongoYodeler]

Well, this just arrived
View attachment 769747

Looking forward to seeing your pizza pics!!

 

[Jaybird]

I get hungry every time I read these posts!

Right! I normally stop at the local flour mill on the way home after reading through this thread....

I see pizza in my future!

Cheers
Jay

 

[OakIslandBrewery]

Well, this just arrived
View attachment 769747

Please post some pictures and comments when you get this set up and cranking out tasty pizzas!

 

[mtnagel]

Not enough pizza pics lately.

 

[Martys1]

Sausage mushrooms black olive pizza, king aurthur ap flour

 

[Hoppy2bmerry]

Mushroom and onion 2 types of mozzarella.

 

[Hanglow]

These are retopped reheats from the freezer. Better than supermarket pizza at least