Detroit Style Pizza

[Shuswap]

Here's another type you might want to try Shuswap

http://www.seriouseats.com/recipes/2014 ... preme.html

I do them with a cast iron comal. They are fun to make and have a good ratio of taste to effort.

Thanks - the link has been sent to the pizza lover chefs of the family, especially our daughter who billets four hockey players with big appetites and look forward to tortilla tuesdays

[NCPaul]

Two more non-traditional pizzas (one by request) both good.



Barbecue chicken, green bell pepper, red onion with a drizzle of sauce added post bake.



Baked sweet potato rounds with bacon.

[NCPaul]

A nice one for lunch, red onion, green bell pepper, Kalamata olives, tomato, and feta cheese.



Finished with fresh oregano and some balsamic vinegar.



Also one with Italian sausage and roasted red peppers, sorry no photos of it.

[NCPaul]

Here's a couple of nice ones to try:

Pear, Gorgonzola and Walnuts



A homage to a famous pizza from Roberta's called the Speckenwolf; cremini mushrooms and red onion



Baked



Speck I used (I should have some better options available to me in a month)



Finished with oregano from the garden



Really good!

[wheels]

Now you're just taking the Mickey - I'm starving!

[NCPaul]

I was minding my own business when I happened across this article:

https://www.seriouseats.com/recipes/201 ... ecipe.html

Creamy cheese, onions, and bacon? What's not to like? I approximated the cheese by combining 120g of cream cheese with 60g of sour cream and piped it on my usual dough. A quarter of a sweet onion and 2-3 slices of lean bacon got me here:



Eighteen minutes later and the onions and bacon had just cooked.

[wheels]

Nice idea.

Phil

[NCPaul]

Here's a nice one with red plums and goat cheese:



The goat cheese doesn't quite melt, but browns slightly and really comes across nicely when warmed. the red plum has a sweet sharp taste to give the pizza some balance.

[NCPaul]

Asparagus, mushroom and ham works well on a pizza. Also Caputo "Americana" browns a bit better. I used the "testing a new flour" as reason to make pizza.

[wheels]

I came across one I'd not heard of before - a Tronchetto pizza. Dough stuffed with cheese and topped after cooking with meat, leaves and cheese.

Phil

[NCPaul]

In the book:
EMILY: The Cookbook by Emily Hyland and Matthew Hyland
they describe a pizza with bacon, pecans and a drizzle of maple syrup they call "The North Maple". I made it into a Detroit style pizza by par cooking the bacon and adding it with the pecans at the half baked point. This book has a good chapter on Detroit style pizza and is worth having.

[wheels]

Scrumptious as always.

Phil

[NCPaul]

Here's a topping idea from a famous pizza maker named Tony Gemignani applied to a Detroit style pie. After baking apply gorgonzola cheese and fig jam then cover this with prosciutto and balsamic vinegar. I call it a taste rollercoaster.