Originally Posted by KCUnited:
Had a hankerin' for taco pizza so I tried a thing by using my Detroit style dough recipe and pan with my taco pizza ingredients
Loved it
Thicc crust with beans, meat, taco sauce, shredded cheese, crushed Doritos, lettuce and sour cream
Just one slice looks like a gutbusting delight [Reply]
Sous Vided the chicken in the marinade overnight. Charred them on the grill then tossed into the sauce for about ten minutes. Came out great. First time using pink pineapple. I think Pink pineapple is sweeter than regular. Maybe it was just that one. [Reply]
Originally Posted by Pablo:
Yeah that looks great.
Is it all about the pan to get the crust and chew? Just such a diff take I have to imagine that's a big part
The pan is key. Its made specifically for Detroit style pizza.
Another key is letting the dough proof. I let it sit in the pan for about 5 hours yesterday.
Then I parbaked it at 450F for 10 minutes. Topped it then put back in for 5 minutes. The texture is crispy outside and chewy inside, similar to a focaccia.
For a traditional Detroit style though I'd go higher temp, like 550F for 5 minutes, pull it out, add the cheese and put back in for 5 minutes. High heat + the pan is how you get that burnt cheese edge. As the dough pulls away from the pan, the cheese makes contact with the pan and scorches.
Originally Posted by Chief Ten Beers:
Just one slice looks like a gutbusting delight
It sure was
Speaking of gut bombs and I know you'll appreciate this, but I was coming back from the store yesterday and saw a sign for a Portillos coming soon near me
Sous Vided the chicken in the marinade overnight. Charred them on the grill then tossed into the sauce for about ten minutes. Came out great. First time using pink pineapple. I think Pink pineapple is sweeter than regular. Maybe it was just that one.
