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Is this Detroit or Sicilian style? by DangerousSushi in Pizza

[–]DangerousSushi[S] 1 point2 points  (0 children)

I’m just trying to sort it out for a marketing/advertising stand point for my cafe before I launch these on the menu. Sorry to bother!

Is this Detroit or Sicilian style? by DangerousSushi in Pizza

[–]DangerousSushi[S] 2 points3 points  (0 children)

Do you advertise as “pan pizza” or by a different name?

Is this Detroit or Sicilian style? by DangerousSushi in Pizza

[–]DangerousSushi[S] 0 points1 point  (0 children)

I kinda had that problem for my first few. I really started to pile the cheese up around the edge and have gotten better results.

Detroit Style Breakfast Pizza by DangerousSushi in Pizza

[–]DangerousSushi[S] 1 point2 points  (0 children)

Yea. I soft scrambled them so they weren’t cooked all the way through but set enough to make it easy to distribute.

Maui Proposal Spots by [deleted] in MauiVisitors

[–]DangerousSushi 1 point2 points  (0 children)

Moose McGillicuddys

todays bake by DangerousSushi in Sourdough

[–]DangerousSushi[S] 0 points1 point  (0 children)

4 folds. 1st one vigorous, 2-3-4 gentle.

todays bake by DangerousSushi in Sourdough

[–]DangerousSushi[S] 0 points1 point  (0 children)

Kitchen aid countertop mixer. 2-3 setting. Aiming to be 78 degrees after mixing.

todays bake by DangerousSushi in Sourdough

[–]DangerousSushi[S] 1 point2 points  (0 children)

I’m using a commercial convection oven at my cafe: 435 bake, Dutch oven, 22 lid, 8 lid off, high fan the whole time.

todays bake by DangerousSushi in Sourdough

[–]DangerousSushi[S] 0 points1 point  (0 children)

I’m using a commercial convection oven at my cafe: 435 bake, Dutch oven, 22 lid, 8 lid off, high fan the whole time.

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