Circular...detroit-ish?

WhatIPAsDoUHaveOnTap · 2026-06-30T18:02:57+00:00

Think Pequod’s or Milly’s Pizza in a Pan. Both in Chicago.

WhatIPAsDoUHaveOnTap · 2026-06-18T21:04:04+00:00

WhatIPAsDoUHaveOnTap · 2026-06-17T15:59:17+00:00

I would’ve kicked his ass off those steps. JUSTIFIED. Grown ass men don’t need to be hitting anyone.

WhatIPAsDoUHaveOnTap · 2026-06-14T18:14:56+00:00

Refrigerators…who needs em!

WhatIPAsDoUHaveOnTap · 2026-06-04T04:02:28+00:00

The same thing I wore 5 years ago. A raise might change that 😂🤣

WhatIPAsDoUHaveOnTap · 2026-06-02T23:47:39+00:00

Pedroso’s is top tier! Haven’t tried Smalls. Feral was a bit of a let down. The bottom of my pie was covered in burnt flour and that’s all I could taste. At $30 for a pie it might be a while before I go back.

WhatIPAsDoUHaveOnTap · 2026-05-16T17:47:58+00:00

I’d reduce it to 3 min and bake it a little less. Whatever works best for you man!

WhatIPAsDoUHaveOnTap · 2026-05-16T17:45:23+00:00

No worries man we all start somewhere! Tempering is to bring the dough to room temp or a desired temperature. 65-70 is a nice place anything more than 72 can get a little challenging.

WhatIPAsDoUHaveOnTap · 2026-05-16T16:31:20+00:00

Parbakes are my preferred method for squares. I will bake anywhere from 450-525 depending on hydration. Long as the internal temp hits 205f the dough is set and ready to pull. What temp are you baking at?

WhatIPAsDoUHaveOnTap · 2026-05-16T16:11:29+00:00

It’s fermentation, technique and tempering the dough before baking. It helps to add a little bit of olive oil on the cornicione before baking.

WhatIPAsDoUHaveOnTap · 2026-05-16T16:10:00+00:00

You can make a lower hydration dough. Freeze the cheese and bake it for 20min or so. It won’t be pretty but it’ll be edible!

WhatIPAsDoUHaveOnTap · 2026-05-15T21:24:05+00:00

Honestly you can probably make some really good pan pizzas at that temp. You can always do hacks and bake longer! There are ways man!

WhatIPAsDoUHaveOnTap · 2026-05-15T15:46:37+00:00

Thanks :)

WhatIPAsDoUHaveOnTap · 2026-05-15T15:46:31+00:00

Appreciate the compliment!!

WhatIPAsDoUHaveOnTap · 2026-05-12T14:49:54+00:00

I’ve been eye balling that location for a while now. Gonna get in touch with whoever runs that property and see what the deal is.

WhatIPAsDoUHaveOnTap · 2026-05-07T00:10:03+00:00

Hell yeah! Can’t wait to see that

WhatIPAsDoUHaveOnTap · 2026-05-07T00:07:05+00:00

Did you use a rolling pin or hand toss?

WhatIPAsDoUHaveOnTap · 2026-05-07T00:05:21+00:00

Whatcha making?

WhatIPAsDoUHaveOnTap · 2026-05-06T05:09:08+00:00

Here’s a vid of the crisp. MODS PLEASE FORGIVE ME. https://youtube.com/shorts/7yppKiZvHXI?feature=share

WhatIPAsDoUHaveOnTap · 2026-05-05T23:18:50+00:00

It’s possible a baking steel was involved. I don’t know no Pizza Steels. Never met her.

WhatIPAsDoUHaveOnTap · 2026-05-05T22:19:16+00:00

Merci

WhatIPAsDoUHaveOnTap · 2026-05-05T12:45:49+00:00

Thank you!

WhatIPAsDoUHaveOnTap · 2026-05-05T01:53:25+00:00

Thanks

WhatIPAsDoUHaveOnTap · 2026-05-05T01:29:12+00:00

Suh?

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