Detroit Style Pizza with melted butter, cinnamon and white sugar: Recipe from TXCraig !..Thanks Craig!!

This post is dedicated to Craig for telling me how to make his butter, cinnamon and sugar Detroit style pizza.  Craig gave me what amounts of ingredients to use at Reply 135 http://www.pizzamaking.com/forum/index.php/topic,21992.msg237134.html#msg237134 

The butter, cinnamon and sugar Detroit style pizza sure was great tasting, with a crispy bottom.  All the flavors went well together.  The slice I ate tasted luscious.  The smell in the kitchen was also great.  

I always wondered if the dough really did contracted in the steel pans, but couldn’t really tell since the caramelized cheese was also on the edges.  The dough did contact when making this pizza.  The whole pizza just slide out of the steel pan really easy.  The steel pan is fine after making this pizza.

Thanks Craig, I have to remember to take some butter over to market to see if my customers like this pizza.

Norma

Dessert Fruit Pizza (with regular dessert dough) toppings cheesecake, fresh fruit and more 6/28/2012

I didn’t have time to use the next iteration of November’s dessert dough at market on Tuesday, so I just brought the dough ball home and placed it in the fridge until last evening. It is hot in our area and I really didn’t want to turn on the oven, but decided since it was a little cooler last evening to try the bake. I didn’t want to attempt this pie today because it is supposed to get to around 96 degrees F today.


I had used Carnation 2% evaporated milk in this next attempt and also had used more water in the formulation than my last attempt. The dough ball smelled good and had bottom fermentation since Tuesday, but didn’t bubble at all on the rough top of the dough ball. I even placed the dough ball outside for 2 hrs. (in the heat) to see what would happen, but it still didn’t bubble at all on the top of the dough ball.

I decided to try different toppings for this pizza and sure didn’t know how they would work out. I have a recipe for cheesecake cupcakes and just made part of the recipe. I thought cheesecake and fresh fruit might go together okay and maybe since the cheesecake batter was going to be spread thin it might bake in a short while at higher temperatures.

I usually try to have a lot of fresh fruit at home to eat this time of year, so I used part of all the fresh fruit I had at home. I used fresh picked raspberries, fresh bing cherries, peaches, apricots, kiwi fruit, and fresh blueberries as part of the toppings. I also thought they are going to give off a lot of juice when baking, so squeezed lemon juice was used on each fruit (some to keep the peaches from browning) and then added some cornstarch to each fruit to see if that would help keep the juices down, or make the juices a little thicker.

The dough was very easy to open, and then orange marmalade was applied thinly, then the cheesecake batter. The dough and dressings were then baked. The cheesecake batter did bake enough in the short while Then the fruits were applied with some added lemon zests. The pie was put back into the oven to get the fruits finished right on the screen. After the pie was taken out of the oven fresh spearmint tea leaves were applied to the top of the pie.

I thought the finished pie turned out well, in that the juices of the fruit didn’t migrate into the crust. The taste of the dessert pizza was very good with the fresh fruits, cheesecake, lemon zest, mint and orange marmalade. It was like a flavor explosion in my mouth. I don’t know why the crust turned out a little bit denser though, but guess it was a good thing it did to hold up all those toppings. I am going to give my mom a few slices today because she loves dessert pizzas. All in all, this dessert pizza turned out better than I thought it would. The bottom crust also browned evenly.

Last picture is of the spearmint tea in my garden. I also really like fresh spearmint tea.

Norma

"Dutch Apple Pie Pizza" made with sweet snitz apples 6/19/2012

I made a “Dutch Apple Pie Pizza” with this attempt with November’s dough formulation that I upped the hydration and also used MBF shortening. This attempt was better than my last attempt, in oven spring and also taste in the crust.


I used sweet snitz apples and prepared them Monday evening by boiling them with water, added a little bit of cinnamon and a little bit of sugar. When the apple mixture had cooled I added a couple of squeezes of lemon juice to give a little tarter taste. I also prepared the streusel Monday evening by combining 1 cup Ultragrain flour, 1 cup light brown sugar and ½ cup of butter. That was also refrigerated until Tuesday. The icing was prepared using Peter’s directions of using 1 cup powdered sugar, 3 ¾ teaspoons warm water, 1 teaspoon of Karo syrup, 3/8 teaspoons of real vanilla and a dash of salt and refrigerated.

This dough ball opened easily and didn‘t feel dry. The apple snitz mixture was applied on the skin, then the streusel. The pizza was then baked, cooled, then the icing was applied with my one squeeze bottle with a tip. The resulting taste of the “Dutch Apple Pie Pizza” was really good. My taste testers had a few slices and really enjoyed it. Steve also took home a slice for his wife and she really liked it too. I saved two slices for today. One is for my mom and one is for me. I really like dessert pizzas.

Norma