Here’s a quick run-down of where we’ve been: First try was to get our baseline. We started with seasoning the pan and throwing ingredients and seeing what works. Try #2 was getting the right amount of dough and working with the sauce. Try #3 was more of a tinkering around, but confirmation of things. Today was going to be magical.
I found the brick cheese.
Sure, I could’ve gotten the 5lb’er at Gordon Foods – and while I was close to getting here, I found this. Had to get it because it the company is like “Nah, it’s not exactly Wisconsin Brick Cheese – we’ll call it Great Lakes Brick Cheese”. Respect that. Anyway, links here below are to the venture so far – but let’s see if this cheese was worth the hype:
Post One | Post Two | Post Three
Today is going to be more like the second post. Or so I hoped. We’re going to do the 12oz dough ball and make sure it’s what we want. We’re going to pre-bake it with some cheese and pepperoni and top it off with the cup’n crisp. Sprinkle a little oregano, but that’s about it. Today was going to verify the dough size, and hopefully fall in love with the cheese. Or hopefully not since it was a bitch to find.
Took the frozen dough ball out, thawed in the fridge over night. Put it countertop in the morning, and worked it in the afternoon. This time, it wasn’t at all cold when I removed it from the packaging, and it had the stick to it. I like it. Work the dough into the pan, cover and wait.. then do it again. Make sure our dough was even across and ride the sides a little bit. That 12oz has gotta be perfect.
This cook was a little bit too long after try #3 where I had gotten rid of the ricotta, so our little guy is going to be a traditional pie – sauce on bottom, cheese on top and just throw it in and cook. I know i’m going to work on New York style after this – so be prepared.
This has worked well so far, let’s try it again. 500F for just a few minutes. Get some structure, melt some cheese. I’ve burned this part before, so I’ll have to dial in the times. Should look similar to below:
Get her topped off. Typical layer of cheese and sauce on top. Then top with whatever you’d like.
Make sure that cheese gets to the edge. We need that usual Detroit style crust.
Back in the RecTeq at 500F for a few more minutes.
Cheese lived up to the hype. Unbelievable. Ain’t gonna do this again without it – it was that good. Crust – nailed it. Sauce was decent, but that’s our next step. We gotta make a sauce. I got some frozen breadsticks in the freezer, let’s do a pizza sauce for try #5. Talking with MrsForensicBBQ – I dunno if I want to depart from the Tiseo’s crust, it’s worked so well for me. It’s cheap, it’s always at the grocer. The sauce is our next hurdle, so let’s do it.. see you in a few weeks!