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Posted: 1/8/2022 8:48:35 PM EDT
On a whim, scavenged ingredients and threw one together this afternoon.
Crust, two-lb layer of provolone/mozzarella, second thing crust, topped with braised venison rib meat and sauce and a dusting of powdered pecorino. ![]() ![]() ![]() ![]() |
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Quoted: On a whim, scavenged ingredients and threw one together this afternoon. Crust, two-lb layer of provolone/mozzarella, second thing crust, topped with braised venison rib meat and sauce and a dusting of powdered pecorino. https://www.ar15.com/media/mediaFiles/95225/E413EF5C-F25E-4FA5-8D0A-11BD50DE6986_jpe-2233588.JPG https://www.ar15.com/media/mediaFiles/95225/44451A18-E69E-44EE-9E6F-9BD6C3A0B9AD_jpe-2233591.JPG https://www.ar15.com/media/mediaFiles/95225/EB2FA96E-8A07-40BC-AA76-9B9F8E6FBF1B_jpe-2233592.JPG https://www.ar15.com/media/mediaFiles/95225/3C748666-FBA1-4119-BF9F-473319B3228C_jpe-2233593.JPG View Quote ![]() |
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That looks like no deep dish that I ever saw, but it looks really good.
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that's not detroit style you dumb bastard
unless by detroit style you mean shitty looks like chicago style |
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What a strange looking thing it is. It looks cooked/dried out/petrified but yet it still looks raw too.
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I didn’t have a square pan to do true Detroit style. Buttons are deceiving, there’s very little bread. Lots of cheese, topped with sauce. Usually I don’t add meat but I wanted to use up the venison.
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Quoted: On a whim, scavenged ingredients and threw one together this afternoon. Crust, two-lb layer of provolone/mozzarella, second thing crust, topped with braised venison rib meat and sauce and a dusting of powdered pecorino. https://www.ar15.com/media/mediaFiles/95225/E413EF5C-F25E-4FA5-8D0A-11BD50DE6986_jpe-2233588.JPG https://www.ar15.com/media/mediaFiles/95225/44451A18-E69E-44EE-9E6F-9BD6C3A0B9AD_jpe-2233591.JPG https://www.ar15.com/media/mediaFiles/95225/EB2FA96E-8A07-40BC-AA76-9B9F8E6FBF1B_jpe-2233592.JPG https://www.ar15.com/media/mediaFiles/95225/3C748666-FBA1-4119-BF9F-473319B3228C_jpe-2233593.JPG View Quote That’s more chicago, detroit is more rectangular deep dish. No double layer crush just a really thick one. But yours still looks good |
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That's Chicago style pizza, not Detroit, and it sucks.
ETA- it sucks compares to Detroit style, I mean. I'd still eat it, though. |
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Is it Detroit style because you had to rob someone for the ingredients?
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I bet it tastes pretty good, but it doesn't look like any kind of "pizza," and I've deep dish all over the country.
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Sorry OP, I know what it's like to not have threads go the way I wanted
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Quoted: that's not detroit style you dumb bastard unless by detroit style you mean shitty looks like chicago style View Quote ![]() |
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I think the hallmarks of Detroit style pizza are a rectangular pan (use what you have or get a Lloyd Pan), cheese all the way out so it touches the pan to get crispy/burnt (this is a requirement, in my mind), and sauce added after the bake, or at least after a parbake, and Brick cheese or white cheddar.
Provel is St. Louis. 2" thick lasagna looking pie is Chicago. Still, I'd eat your pizza. Good job, but I don't think it's Detroit. |
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Quoted: On a whim, scavenged ingredients and threw one together this afternoon. Crust, two-lb layer of provolone/mozzarella, second thing crust, topped with braised venison rib meat and sauce and a dusting of powdered pecorino. https://www.ar15.com/media/mediaFiles/95225/E413EF5C-F25E-4FA5-8D0A-11BD50DE6986_jpe-2233588.JPG https://www.ar15.com/media/mediaFiles/95225/44451A18-E69E-44EE-9E6F-9BD6C3A0B9AD_jpe-2233591.JPG https://www.ar15.com/media/mediaFiles/95225/EB2FA96E-8A07-40BC-AA76-9B9F8E6FBF1B_jpe-2233592.JPG https://www.ar15.com/media/mediaFiles/95225/3C748666-FBA1-4119-BF9F-473319B3228C_jpe-2233593.JPG View Quote Bro, I live in the suburbs of Detroit..... I've never seen a pizza like that served here. Looks edible though. |
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Quoted: https://www.ar15.com/media/mediaFiles/172044/prince_st_pizza_jpg-2233637.JPG Let me help you there View Quote That's not helping. At all. ![]() |
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Quoted: On a whim, scavenged ingredients and threw one together this afternoon. Crust, two-lb layer of provolone/mozzarella, second thing crust, topped with braised venison rib meat and sauce and a dusting of powdered pecorino. https://www.ar15.com/media/mediaFiles/95225/E413EF5C-F25E-4FA5-8D0A-11BD50DE6986_jpe-2233588.JPG https://www.ar15.com/media/mediaFiles/95225/44451A18-E69E-44EE-9E6F-9BD6C3A0B9AD_jpe-2233591.JPG https://www.ar15.com/media/mediaFiles/95225/EB2FA96E-8A07-40BC-AA76-9B9F8E6FBF1B_jpe-2233592.JPG https://www.ar15.com/media/mediaFiles/95225/3C748666-FBA1-4119-BF9F-473319B3228C_jpe-2233593.JPG View Quote |
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Quoted: Quoted: https://www.ar15.com/media/mediaFiles/172044/prince_st_pizza_jpg-2233637.JPG Let me help you there That's not helping. At all. ![]() |
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Looks like a Chicago deep-dish to me.
And anyone saying Detroit style is good, or even a thing, is wrong. |
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