These are photos of some of the Detroit style pizzas that were made Tuesday, 2 pictures of the regular metal spatula I use to take the Detroit style pizzas out of the steel pan (included is the metal spatula without the wood handle that I tried). The metal spatula without the wooden handle seemed to work better I think because it is a little thinner. I want to look and see if I can find a thinner spatula to made sure the caramelized edges are loose before removing the pizza from the pan. A different Detroit style pizza (Steve’s Smokey Joe) was made yesterday. It had applewood smoked bacon fresh from market (baked in the oven), skin brushed with garlic herb infused olive oil, AMPI mild white cheddar, applewood smoked Gouda cheese, blend of mozzarella, garlic Alfredo sauce and a sprinkling of Greek oregano on top. A customer ordered a 4-square mushroom and pepperoni pizza. Another Detroit style pizza had cut up basil placed on the skin, cheddar and blend of mozzarellas, Mesquite chicken and fire roasted tomatoes (Marco Pollo).
I forgot to take photos of the pizza made with the frozen dough ball, but it didn’t rise as much in height in the bake, but the bottom did brown and the edges did caramelize. I don’t think frozen dough balls are going to work for this style of pizza.
These Detroit style pizzas were made with the dough I had mixed at market with the regular hydration I have been using.
Norma
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