ckreef Posted April 11, 2019 Report Share Posted April 11, 2019 I got my new 7", stackable Lloyd personal pan pizza pans. Five of them. Why 7" you ask? These were bought as to go pans to be used in my Primo Oval Jr Go setup. Why stackable you ask? Stackable pans have a little over 1" of space between pans when stacked and the top pan acts as a cover for the pan below it. The idea is to make and stretch the dough in the pan the night before or the morning of. You then stack the pans and stick them in the refrigerator or cooler. When ready to cook you pull them out let everyone dress their own lunch pizza and throw them on the grill. Let the tests begin this weekend. I have two dough recipes to try out to begin with. Can you go straight from the refrigerator to dressing then onto the grill or do you need to let them come to room temperature first? I want these to cook in 4-5 minutes. If I have 12 pans (6 sets of 2) I should be able to roll them through the grill in 30-40 minutes total time. To me that would be acceptable. Hopefully I can get this all figured out within the next few weeks. I'll posts my tests in this thread. Once figured out I'll get a head count for my sister's house and buy some more pans. That way I can take the oval Jr and pans to her house early this summer for vacation. 2 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted April 11, 2019 Report Share Posted April 11, 2019 Love the idea behind it all!I reckon that’ll work a treat, the pan on top will trap the humidity and let the dough expand without drying out.Looking forward to seeing the results from this.Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 11, 2019 Author Report Share Posted April 11, 2019 1 hour ago, alimac23 said: Love the idea behind it all! I reckon that’ll work a treat, the pan on top will trap the humidity and let the dough expand without drying out. Looking forward to seeing the results from this. Sent from my iPhone using Tapatalk Wish me luck. This is something similar to what some pizza restaurants do. I'm just trying to make it easier at the time of cooking. 3 or 4 pizzas on the fly not to big of an issue. If you're going for 8-12 a much bigger issue. Besides I want to enjoy the time not working for everyone's benefit. 2 Quote Link to comment Share on other sites More sharing options...
El Pescador Posted April 11, 2019 Report Share Posted April 11, 2019 Keeping any eye on this one - great idea! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 11, 2019 Report Share Posted April 11, 2019 We are watching you, good luck! 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 11, 2019 Report Share Posted April 11, 2019 Less work for you, more time for adult beverages! 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 12, 2019 Author Report Share Posted April 12, 2019 8 hours ago, tony b said: Less work for you, more time for adult beverages! I knew somebody would totally understand my adventure The dough is rising as I type this. Before I go to bed I'll form some balls and let them proof. Stretch them into the pans then stack the pans in the refrigerator. Personal pan pizzas for tomorrow night's dinner. Unless they screw up which is totally possible. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 13, 2019 Author Report Share Posted April 13, 2019 Ran the first test last night with 4 pizzas. They all tasted good. It's a sound concept but the execution needs a little tweaking. Thursday night I mixed up the dough and let it rise until doubled. I made the balls and proofed them for about 30. Lastly I stretched the dough into the pans, stacked the pans, and put them in the refrigerator. Friday night they were cooked at 500*. The two on the right were pulled out of the refrigerator and let come to room temperature for about an hour. The two on the left (with green pepper) were pulled straight from the refrigerator just prior to dressing. This was a new dough recipe. A copycat Pizza Hut recipe. It tasted good and was easy enough to work with. The very bottom of the crust had a nice crunch and the middle was still soft and moist. I'll probably make a slightly smaller batch next time. I also need to up the temperature and get a shorter cook time. Weather to let them come to temperature first or come straight from the refrigerator is still undecided. Will probably try again Sunday. 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 13, 2019 Report Share Posted April 13, 2019 I hope you get a chance to do another batch on Sunday to see how they compare. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 15, 2019 Author Report Share Posted April 15, 2019 I tried two more tests on Sunday. Lunch test was total disaster. We ate them but no way was I taking a picture. They were so ugly I was scared they would break the camera lense - LOL Shut the grill down and later in the day I reconfigured the setup. Gave it another try. Getting closer to perfection but not quite. I do have a few more tweaks I want to make and will try again next weekend at the latest. 1 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 15, 2019 Report Share Posted April 15, 2019 Well that first batch looks yummy for sure. But ugly pizzas need love too just put a smiley face on them with bell peppers lol 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 15, 2019 Report Share Posted April 15, 2019 Hang in there, Charles! As the saying goes, "If at first you don't succeed, try and try again!" 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted April 25, 2019 Report Share Posted April 25, 2019 (edited) Good News @ckreef.............don't have to buy any of your pans for pizza...............my gas station now serves Detroit style pizza PS - I was born and raised in Detroit and never have had this style pizza....In fact never heard of it until it was discussed on this forum Edited April 25, 2019 by Jon B. Still can't spell....................... 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 25, 2019 Report Share Posted April 25, 2019 @Jon B. - next visit to Cedar Rapids, go to Tomaso's pizza - they make a wicked good Detroit style pizza. http://www.tomasos4me.com/ Quote Link to comment Share on other sites More sharing options...
