ckreef Posted September 3, 2018 Author Report Share Posted September 3, 2018 This weekend was a Detroit Style Pizza. 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 3, 2018 Report Share Posted September 3, 2018 Deeeelicious. Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 3, 2018 Author Report Share Posted September 3, 2018 1 hour ago, MacKenzie said: Deeeelicious. TY @MacKenzie it was one of the better Detroit's I've made. I think I'm finally getting a grip on the WFO. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 4, 2018 Report Share Posted September 4, 2018 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 5, 2018 Report Share Posted September 5, 2018 I forgot about this post Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
kjs Posted September 6, 2018 Report Share Posted September 6, 2018 On 5/29/2018 at 8:08 PM, BonFire said: That brings back some memories.....i bet it smells great in there Holy salami Batman, that looks amazing. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 14, 2019 Author Report Share Posted January 14, 2019 A sour dough, supreme, pan pizza. Custom formulated sour dough. Homemade sauce. Sweet Italian sausage, ham, pepperoni, green peppers and onions. Came out pretty decent for a custom formulated dough mixed in a bread machine. Cooking in a WFO is all about temperature management and timing of putting the food in compared to the temperature. Pizza is a bit trickier compared to a caserole since you are also timing the rise compared to the temperature. I missed my optimum window and the WFO was about 50* cooler than I wanted it to be. None the less I just had to cook it an extra 10 minutes. Both me and Mrs skreef were pleased with the results. 4 Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 14, 2019 Report Share Posted January 14, 2019 Nice! What do you mean by “custom formulated sourdough”? Aren’t all dough formulas custom formulated by someone? Or do you mean something I haven’t grokked? Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 14, 2019 Author Report Share Posted January 14, 2019 6 hours ago, Pequod said: Nice! What do you mean by “custom formulated sourdough”? Aren’t all dough formulas custom formulated by someone? Or do you mean something I haven’t grokked? Some recipes you read and follow from a book/internet. This one I started with a King Arthur Detroit Pizza recipe and changed it around a bit. 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 14, 2019 Report Share Posted January 14, 2019 Some recipes you read and follow from a book/internet. This one I started with a King Arthur Detroit Pizza recipe and changed it around a bit. YumOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 14, 2019 Report Share Posted January 14, 2019 CK, your WFO pizza looks delicious. Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 14, 2019 Author Report Share Posted January 14, 2019 28 minutes ago, MacKenzie said: CK, your WFO pizza looks delicious. TY MacKenzie it was definitely a good one. About to have a leftover slice for breakfast I was pleased with the dough but I think I can improve it. Will try again in a couple of weeks. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 14, 2019 Report Share Posted January 14, 2019 1 minute ago, ckreef said: TY MacKenzie it was definitely a good one. About to have a leftover slice for breakfast Lucky you. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 14, 2019 Report Share Posted January 14, 2019 $$$$$$ 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 14, 2019 Report Share Posted January 14, 2019 Charles that pizza looks perfect yum yum yum 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 15, 2019 Report Share Posted January 15, 2019 Late for the show, yes, definitely a handsome pizza 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 4, 2019 Author Report Share Posted February 4, 2019 Another pan pizza. Bread Machine, 5 day refrigerator rise, sour dough. 1/2 meat lovers (mild Italian sausage, diced ham, diced pancetta and pepperoni). The star of the show was the 1/2 Greek (sliced tomatoes, fresh basil, fresh garlic, feta cheese and a little fresh squeezed lemon juice). Fresh squeezed lemon juice on a pizza sounds a little weird but it was just a hint of lemon that went really well with the tomatoes and feta. Mrs skreef doesn't like it when I go Greek but she really liked this version and thought it was my best Greek to date. Not the best looking pizza but it tasted spot on. 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 4, 2019 Report Share Posted February 4, 2019 I would love a slice of that pizza. 1 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted February 4, 2019 Report Share Posted February 4, 2019 Nice pan, oops, I meant pizza Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 4, 2019 Author Report Share Posted February 4, 2019 21 minutes ago, Tyrus said: Nice pan, oops, I meant pizza No, you had it right. That's a Lloyd Pans Detroit Style Pan. Lloyd Pizza Pans are the best IMHO. Going to buy me a Lloyd PSTK Chicago Deep Dish and Grandma pan. I might also buy me a few PSTK cutter pans. Was going to order them this weekend but I didn't get around to it. The pizza wasn't bad either. Quote Link to comment Share on other sites More sharing options...
