Some Detroit Style Pizzas made Tuesday

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

The many doughs baked into pizzas in Steve's WFO and my two beer doughs, made with Pizzeria flour

I had a great time at Steve’s beer brewer’s picnic yesterday and my experimental doughs did turn out okay when baked into pizzas, but I don’t know if I would try the same doughs again.


I guess I didn’t study enough about adding beer to dough. I didn’t realize that the dough would be drier, so I guess I should have either added more beer, or water, to the formulations I used. I could tell when opening the two beer doughballs that the dough did feel drier than a regular 60% hydration with Pizzeria flour, but the dough balls did open okay. The first beer dough pizza I made was with the Elysian Bete Blance beer. That pizza also had some chili oil that I had made with chili I purchased at the Asian store. I don’t know why the dough made with the V8 beer had a darker rim crust after baking.

Marco’s dough did work okay to when made into a round pizza. It was very light and had a good taste. I gave one dough ball to Steve to see if he wanted to try it in a pan. The other dough ball is still in my fridge and has a big bubble on top this morning.

Many of the people that attended the beer brewer’s picnic did make their own pizzas in Steve’s WFO and some brought their own dough. Others used Steve’s dough. Frank brought his crazy dough that he turned into really good pizzas. I liked Frank’s shirt that said flour child. Frank rolls out his dough, then hand stretches it and forms edges on it. I still don’t understand how Frank just cuts off a piece of dough from the big dough mass and it doesn’t give him any stretch-back. Some of his pizzas he par-baked, then added a lot of toppings. Steve’s one neighbor brought his Reinhart doughs and those pizzas were really good baked in Steve’s WFO. There were no rules on how anyone made the pizzas and it is fun to watch how everyone makes their pizzas. There were a lot of pizzas made that I didn’t get pictures of. Many people brought their own dressings for the pizzas. I really like the apple, walnut pizza.

There were many kinds of pizzas that came out of Steve’s WFO with many people making them. It become cool when the sun was starting to set.

It was a beautiful day to have a home brew brewers picnic and I got to try many different beers that I had never tasted before. Thanks Steve for inviting me! I ate way too much pizza and other foods.  I had so much fun watching everyone make their different styles of pizzas.  There were many different levels of pizza makers at the party.  Frank makes the dough for the Fridge Pizzeria in Lancaster, Pa and also makes the flatbread pizzas.

http://beerfridgelancaster.com/ and the Fridges Flatbread Pizzas http://beerfridgelancaster.com/pizza  Frank also homebrews many kinds of beer.

I think a WFO can bake almost any type of pizza well.  All the homebrews we drank were also very good.  
Norma

First set of pictures are of the beer dough made with Elysian Bete Blanche beer.  This beer dough did have chili oil added after the bake.  The chili oil was just made with chili's from the Asian store.  The chili oil was spicy, but not too hot.

Beer Dough Pizza from the homebrewed V8 beer Steve gave me.

Marco's 75% hydration dough pizza made with 50/50 Power Flour and Mondako Flour

Various other pizzas made and some of the various pizza makers.  Also other pictures of Steve's beer brewing club picnic and pizza party.