”That,” refers to the pizza shown in the pictures attached to the post that you are viewing here on Reddit. The phrase, “Perfectly done,” means that said aforementioned pizza has been prepared and cooked to a degree that can be considered perfect. “Perfect - having all the required or desirable elements, qualities, or characteristics; as good as it is possible to be.” And “IMO” is an abbreviation for the commonly used phrase, “in my opinion,” in which the statement proceeding or succeeding said phrase is the subjectively held personal opinion of the individual speaking or writing.
In addition to the cheese, there's subtle differences like Sicilian being spongier, uses oil, and has the sauce directly on the dough (Detroit notably has stripes on top of everything in most cases), dough isn't as darkened/softer bottom. Sicilian is lower than Detroit style too as a defining part of the process for Detroit is using a high-sided steel pan.
Sicilian feels more like focaccia with sauce and toppings while Detroit is denser/breadier than focaccia.
There's probably plenty of debate to be had about specifics but they're pretty similar styles.
My tastebuds cannot discern the difference between brick or Galbani mozzarella cheeses. I can taste the difference when I used Grande mozzarella however (a little saltier).
“It’s a riddle wrapped in a mystery, inside an enigma.” I cold proofed in Cambro container overnight (the dough tripled in the refrigerator). I took the dough out and let come to room temperature to shaped it into the pan. I think I’ll try shaping it in the pan and then cold fermenting it next time to compare results.
You’re different than my family, we want that frico crust on pan pizza. Give me the corners. Again, a little too well done but the cheese wasn’t bitter.
Stop pretending to be retarded because you’re offended. You know what someone means with an actual pizza. I even complimented it yet you still reply like this.
Dear Douchebag,
I think this is a failure to communicate. Another European called me dense as well, so I thought about it. If you mean that an actual pizza is from a restaurant, we never refer to it as that. We usually say takeaway pizza not actual pizza. So…
This also has no meaning to Americans. Please contact me directly if you ever need to know how to insult people in America, I have plenty of experience. Have a good weekend.
Hey Fuck Face,
That’s called a backhanded compliment in America. I asked you nicely what do POS from the Netherlands consider actual pizza but you didn’t answer.
Oh nice! I've been wanting to splurge on a Lloyds sheet pan. I have a couple of 10" round Lloyds for bar pizza that are fantastic. I'll check out the one you linked to. Thanks!
That link is not the Lloyd’s pan but a very good alternative. I bought lids from them as well. I haven’t used any round pans, I bought a pizza steel and bake my Chicago style directly on it with parchment paper.
I got the seasoned one because I didn’t want to screw around with my pizzas. I’m not adverse to seasoning cast iron (I have several as well as a couple of CS woks). But because it’s much thinner, I didn’t want to chance it.
I always ask for well done when I order Sicilian style or any type of pizza. There’s a place I go to in Detroit that gets its almost as crispy as yours. It’s called Michigan&Trumball.
Honestly, I’ve never had a DSP in MI (only Jet’s pizza in IL). I haven’t bought an actual, high quality pizza since I started making pizzas myself (4 months ago).
That looks delicious
ppreciate it
I'm calling it total crap.. you should probably throw it out.. directly into my mouth I'll take care if it for you don't worry.
Looks amazing!
Thanks bud
You are a true pizza chef. The char adds flavor and depth.
Thank you, that’s very kind.
A little over done. But looks amazing. lol challenge accepted to make one better.
I hope all of yours is the best you ever make, every time.
It's burnt. No need to be so defensive.
Strikes and gutters, ups and downs.
Damn, without even tasting it. I’m going to say 6.7, everybody knows the rules.
That's perfectly done, IMO
Lol, what?
I SAID, "THAT'S PERFECTLY DONE, IMO"
As in, "that suits my tastes"
A little louder for the people in the back 🗣️
That's perfectly done, IMO
They can skooch up front and fill in the empty seats😊😅
🤤
K
”That,” refers to the pizza shown in the pictures attached to the post that you are viewing here on Reddit. The phrase, “Perfectly done,” means that said aforementioned pizza has been prepared and cooked to a degree that can be considered perfect. “Perfect - having all the required or desirable elements, qualities, or characteristics; as good as it is possible to be.” And “IMO” is an abbreviation for the commonly used phrase, “in my opinion,” in which the statement proceeding or succeeding said phrase is the subjectively held personal opinion of the individual speaking or writing.
All very salient points with authority.
What’s the difference between a Sicilian and Detroit style pizza? Bc at this point they seem to be functionally the same thing
I think the Sicilian is a little thinner and sauced differently. I was going for a DSP but it didn’t rise enough, so I pivoted with the title.
Actually the opposite, yours actually looks more like a Detroit style! Sicilian pizzas are usually super fluffy. Either way looks delicious
In addition to the cheese, there's subtle differences like Sicilian being spongier, uses oil, and has the sauce directly on the dough (Detroit notably has stripes on top of everything in most cases), dough isn't as darkened/softer bottom. Sicilian is lower than Detroit style too as a defining part of the process for Detroit is using a high-sided steel pan.
Sicilian feels more like focaccia with sauce and toppings while Detroit is denser/breadier than focaccia.
There's probably plenty of debate to be had about specifics but they're pretty similar styles.
Detroit uses a blend of Mozz and Wisconsin brick cheese.
My tastebuds cannot discern the difference between brick or Galbani mozzarella cheeses. I can taste the difference when I used Grande mozzarella however (a little saltier).
Lloyd pan?
If you’re asking if I used a Lloyd’s pan, the answer is not for this one but I have one. I used this https://detroitstylepizza.com/products/10-x-14-steel-dsp-pan
Tried to make a Detroit but your yeast was dead? Been there
Yeah, I think I killed it in the pan. The dough tripled in size and pre shaped well. I think I left it in the pan too long before baking.
Curious as to how long is too long? Can you cold ferment these in the pan for a few days?
“It’s a riddle wrapped in a mystery, inside an enigma.” I cold proofed in Cambro container overnight (the dough tripled in the refrigerator). I took the dough out and let come to room temperature to shaped it into the pan. I think I’ll try shaping it in the pan and then cold fermenting it next time to compare results.
Looks good!
I want the middle slice
You’re different than my family, we want that frico crust on pan pizza. Give me the corners. Again, a little too well done but the cheese wasn’t bitter.
Haha I’d get the middle and corner. I enjoy both ends of the spectrum. Bi-pizza curious 🍕🌈😂
Not that there’s anything wrong with that
Mouth watering
That’s a Detroit style I believe.
Looks so good. Yummy.
Because it’s black?
Thats perfectly cooked pizza my friend. Id call it a grandma but im not gonna argue with you because who care just put it in my mouth.
This is perfectly done. Good char
Might be a little overdone but still looks good. 😊
Looks very good but as a Dutch person I can never imagine these taste better than a very high quality actual pizza.
Wut
I’m not sure what you mean when you say a very high quality, actual pizza. Does this one look actual or is it only Neapolitan pizza that is actual?
https://preview.redd.it/zois17ib4dcg1.jpeg?width=3024&format=pjpg&auto=webp&s=56e72e97814ee6f948dda8fc9caa59b4542b524b
Stop pretending to be retarded because you’re offended. You know what someone means with an actual pizza. I even complimented it yet you still reply like this.
Go stick your finger in a dike something.
Dear Douchebag, I think this is a failure to communicate. Another European called me dense as well, so I thought about it. If you mean that an actual pizza is from a restaurant, we never refer to it as that. We usually say takeaway pizza not actual pizza. So…
This also has no meaning to Americans. Please contact me directly if you ever need to know how to insult people in America, I have plenty of experience. Have a good weekend.
Hey Fuck Face, That’s called a backhanded compliment in America. I asked you nicely what do POS from the Netherlands consider actual pizza but you didn’t answer.
Americans as always very easily offended nothing new here.
A typical kankermongool trolling. I asked twice what an actual pizza was but you still haven’t responded.
I’d eat it.
Looks good to me 😁
Ooh I bet that had a real nice crunch to it.
I love that Frico
That looks great! What kind of pan did you bake it in?
I have 2 that I use, a Lloyd’s pan (aluminum) and a DSP Co. pan (steel). https://detroitstylepizza.com/products/10-x-14-steel-dsp-pan I get about the same results with either.
Oh nice! I've been wanting to splurge on a Lloyds sheet pan. I have a couple of 10" round Lloyds for bar pizza that are fantastic. I'll check out the one you linked to. Thanks!
That link is not the Lloyd’s pan but a very good alternative. I bought lids from them as well. I haven’t used any round pans, I bought a pizza steel and bake my Chicago style directly on it with parchment paper.
I see that. Looks like it's a few bucks less than the Lloyds. Did you go with the seasoned pan or the raw steel and season yourself?
I got the seasoned one because I didn’t want to screw around with my pizzas. I’m not adverse to seasoning cast iron (I have several as well as a couple of CS woks). But because it’s much thinner, I didn’t want to chance it.
Looks great!
looks great
Looks really good
That’s one of the best I’ve seen! Fantastic work!
C’mon
I always ask for well done when I order Sicilian style or any type of pizza. There’s a place I go to in Detroit that gets its almost as crispy as yours. It’s called Michigan&Trumball.
Honestly, I’ve never had a DSP in MI (only Jet’s pizza in IL). I haven’t bought an actual, high quality pizza since I started making pizzas myself (4 months ago).