Summertime Peach Delight Detroit Style Pizza in the Blackstone pizza unit

Oh, the power of yeast.:)  I brought home two Detroit style dough balls from market that were highly fermented and then froze them. The power was off too, so I did not know if the dough balls would be any good. I took a frozen dough ball out of the freezer and put it into the refrigerator before I went to market today. When I got home it still was partially frozen. It was pressed in a steel pan anyway and put it into the oven with the light on. The dough rose well.

I decided to make a “Summer Peach Delight” pizza out of the dough. I started with a higher temperature in the BS but saw that the cheese probably was bubbling too much. Then the temperature was lowered. The final “Summer Peach Delight” turned out delicious in my opinion. Aleppo peppers were used in the sauce for the peaches. The new cheese was used in combination with cheddar. I like the taste of the cheese blend on this Detroit style pizza.

Norma

Bar style pizza in the Blackstone oven unit..Something like Star Tavern pizza

A dough was mixed this morning for a Star Tavern attempt, or bar style pizza. The small amount of ingredients came together nicely with only the flat beater on speed one. The dough ball sat out at room temperature. I was busy outside so I could not use the dough ball when I wanted. I didn't think it would really matter though because the dough ball was going to be rolled out. Coconut oil was used to grease the pan.

The bar style pizza was dressed with sauce, Bella Fran low moisture whole milk mozzarella and cheddar. Raw Italian sausage was placed on the pie and also some fresh oregano from my garden. Basil was applied after the bake.

Norma

I never thought I would ever get a real pizza tattoo, but recently decided to get one..lol

After thinking about a pizza tattoo for awhile I decided to get one. I didn't like the normal pizza tattoos I saw on the web, so I kept searching. I found one that I liked and took it to Transcending Flesh in Lancaster, Pa. http://www.transcendingflesh.com/ The tattoo artist Matt looked at the photo I took there and said he would clean it up and change it some. Matt did an awesome job on changing the photo!

I now have a pizza girl tattoo as of yesterday. I have to figure out a name to give her because she is wielding a pizza cutter above her head. Since I mostly sell slices I wish someone could come up with a good name for my pizza tattoo girl. She is ready to cut all the worlds slices of pizza.

The tattoo will take awhile to heal properly but she is already brightening up today.

Norma

De Lorenzo tomato pie clone attempt in the Blackstone Pizza Unit with firebricks

I made another De Lorenzo's tomato pie clone attempt late this afternoon using Peter's #6 clone dough formulation at Reply 745 http://www.pizzamaking.com/forum/index.php?topic=25401.msg281529#msg281529 I can say the dough handled/looked like what I saw when I was at De Lorenzo's in Robbinsville. The dough ball was pounded on and it quickly opened when draping the dough skin over the table edge and sliding it around. The dough skin could be manipulated like in Reply 1027 http://www.pizzamaking.com/forum/index.php?topic=25401.msg319453#msg319453

I should have added some more of the Red Pack/6-in-1s when I dressed the pizza (I did have more prepared). In the end though I thought I was really eating a De Lorenzo's tomato pie. It made me happy that I can finally make a De Lorenzo's clone that I like. The bottom crust was crispy across the whole bottom crust and the crust was very easy to eat.

Thanks Peter for all of your hard work on the De Lorenzo's clone dough!

Norma