I decided to invest in some equipment and ingredients to be able to better follow the recipes in the Pizza Bible. Since I am working through the Pizza Bible recipe by recipe I bought: a Lloyds coated pan, a steal Sicilian pan, two baking stones, a pizza cutter, pizza peel, a dough docker, 20 lbs All-Trumps, 20 lbs. Ceresota, Bianco DiNapoli Crushed Tomatoes, Tutto Calabrese Long Hot Peppers, and a 5 lb. block of Brick cheese and 5 lb. block of Aged White Cheddar. I have never spent better money on anything else!
The results were amazing. The All-Trumps made a huge difference in the quality of the pizza. The pizza stones helped create the rise and perfect combination of crust/toppings doneness. I could smell tomatoes in my kitchen even after I had made the sauce and stored it in my fridge. California tomatoes are truly of a higher quality and worth every penny of any additional cost above the cost for local tomatoes. After tasting the sausage made with Calabrese peppers I realized that I had been missing something awesome for a long time.
The Lloyds coated Detroit style worked wondrously. Unfortunately, I overcooked my first pizza. I thought man, is this how Detroit is supposed to be, crunchy very well-done crust - it was not too appealing. I eventually realized something had gone wrong. It took me a while to figure out why. When I took the pizza out of the oven to top with Brick and Cheddar cheeses, I was in awe of the crust and the smell. It ended up taking around 2 minutes + to get the cheese on it and get it back in the oven. It hit me later on that the oil and butter in the pan kept cooking the crust even though it was not in the oven. I compensated for this dilemma by timing my "topping time" and decreasing the lower stone time by that amount, minus the 20 seconds or so it takes to get the pizza dislodged from sides and removed from the pan. I have been making Detroit Style Pizza for almost two months now. Once I am out of the Brick Cheese it will be on to experimenting with the St. Louis and Provel!
The Pizza Bible has it all, the historical significance of certain pizzas, how-tos and tips, scalable recipes, choice ingredients, websites to purchase equipment. Buying the Pizza Bible, reading it and making some of the recipes has been the most exciting food adventure I have ever had. It just gets better and better each day.
Here are some pics of several Detroit styles . My favorite so far is the BBQ Chicken Hawaiian Detroit - I used the basic recipe and added/substituted a few extras.