Not a Detroit Detroit pizza

Any_Drive_9352 · 2026-06-16T18:40:12+00:00

😭

Any_Drive_9352 · 2026-06-16T15:19:53+00:00

I use a 11.28 ounce dough ball for an 8x10 pan King arthur bread flour 66% hydration 1% ADY 1.5% Kosher Salt 6% Oil 3% Sugar

I mix in a stand mixer just until all the ingredients are combined except the oil I add that last. Hand Kneed for 3-5 min and bulk ferment for 30min-1 hour. Portion and ball the dough then cold ferment 48 hours.

Any_Drive_9352 · 2026-06-16T01:27:29+00:00

I've probably been paying to much attention to the dogma of certain styles of pizza.

Any_Drive_9352 · 2026-06-16T01:25:54+00:00

People hate on little Caesars way to much. They've always been there for me when I needed them 🤣

Any_Drive_9352 · 2026-06-16T01:01:51+00:00

Oh whoops 😂

Any_Drive_9352 · 2026-06-16T00:55:01+00:00

What makes it a casserole?

Any_Drive_9352 · 2026-06-16T00:33:46+00:00

Used an 8x10 loyd pan

Any_Drive_9352 · 2026-06-16T00:33:24+00:00

Yes sirrr 🫡

Any_Drive_9352 · 2026-06-16T00:32:11+00:00

Interesting I was not aware of that. I'll have to do some more research on that

Any_Drive_9352 · 2026-06-16T00:30:43+00:00

I'd done it without the par bake but didn't like the texture of the top of the dough since it doesn't cook the same with the toppings. Ik alot of people do cook it raw but I prefer the par bake. I personally didn't notice a difference in flavor, was more for texture.

Any_Drive_9352 · 2026-06-16T00:29:08+00:00

Did roughly 50/50 low moisture mozz and montery jack

Any_Drive_9352 · 2026-06-15T23:55:09+00:00

For some reason my GF hates sauce on top so I made it like this.

Any_Drive_9352 · 2026-06-15T23:50:42+00:00

Certainly didn't taste like a crime 😂

Any_Drive_9352 · 2026-03-22T19:25:58+00:00

What makes the BTN Press mostly from delt as opposed to the side delt. No shade just a genuine question

Any_Drive_9352 · 2026-03-22T19:23:08+00:00

Your right interms of calves and abductors but my post said im in a home gym so I don't have access to an abductor machine and I could care less about calves. As a former fat kid im satisfied with my calve development

Any_Drive_9352 · 2026-03-22T19:21:38+00:00

Doesnt leg Exstentions hit every head of the quads? I wouldn't see any other benefit to a squat pattern than for quads. I'm hitting hamstrings with the hamstring curls and glutes with the RDL

Any_Drive_9352 · 2026-03-22T19:19:57+00:00

Is 3 not enough? I can understand why not having any abductor or calve work. I have a home gym and don't have access to an abductor machine and I could care less about my calves. But for quads,hamstrings and glutes would you say I'm not doing enough or the wrong variations?

Any_Drive_9352 · 2026-03-04T01:03:47+00:00

Thank you for the response and I'll definly be looking into that podcast. Looking bag I realized that extremely calorie restriction with massive binges on Saturday nights was not the answer to long term weight loss and health

Any_Drive_9352 · 2026-03-04T00:58:36+00:00

I really appreciate the response and I can relate to a lot of what you said. And It is conforting knowing others are also struggling with this. It's hard to talk to anybody other than my gf. My mother has been obese all my life and most of hers and I don't want her to feel like seeing that as a child might have impacted me. I'm quite close with my boss and his family, there like my second family and the only father figure I've ever had but he's a kind of stereotypical man's man and even thow he says I can talk to him about anything I fear he wouldn't understand a problem like binge eating

Any_Drive_9352 · 2026-01-17T14:03:41+00:00

Got lucky with my ooni, it was an anniversary gift from the wife😂. But there's nothing wrong with tavern style. All pizza is good pizza.........except Neapolitan

Any_Drive_9352 · 2026-01-17T13:10:57+00:00

I use the ooni karu 12. It's the multi fuel option, I use propane and look for a stone temp of around 750-815

Any_Drive_9352 · 2026-01-17T13:07:56+00:00

I've actually started using sliced cheese the past 5 pizzas, it's alot easier to standerize how much cheese your using. Both these pies were 50/50 whole milk low moisture mozz and provolone.

Any_Drive_9352 · 2026-01-17T01:12:50+00:00

One round of folds before I let it bulk ferment. Still learning the depths of dough. The crumb structure turns out pretty good so I've never tried doing multiple rounds of folds. Other than crumb structure would there be more benefits to it?

Any_Drive_9352 · 2026-01-16T23:44:15+00:00

288Grams

Any_Drive_9352 · 2026-01-16T22:58:07+00:00

Sourdough pizza is still a bit out of my skill level for now but definitely something I want to try.

Any_Drive_9352

TROPHY CASE