ChiefsPlanet - View Single Post - Food and Drink Fire Me Boy! What's For Dinner? Thread

KCUnited · 02-25-2023, 03:18 PM

I've probably had a 100 or so slices of Joe's Pizza By The Slice in KC over the years. Each time sausage drizzled in honey. Hot honey is a game changer though.

Pizza cooking temps and ingredients definitely vary depending on style.

The Neapolitan-style that I've been doing won't work as well sub 750F and uses 00 flour with the highest protein count you can find (I have success with Caputo blue).

I have a Detroit style pizza pan arriving on Monday and it uses bread flour and only needs temps around 550F so I'll likely do it in the oven.

I have a Chicago style tavern recipe that I'm dying to try that's similar. All purpose flour, around 550F.

Also the best domestic pepperoni comes from Ezzo in Columbus OH, but the best readily available I've found is Boars Head Traditional Stick and slice it thin to cup.

02-25-2023, 03:18 PM	#17320
KCUnited Cheat Death Join Date: Nov 2007 Location: Land of Drincoln Casino cash: $-1471756	I've probably had a 100 or so slices of Joe's Pizza By The Slice in KC over the years. Each time sausage drizzled in honey. Hot honey is a game changer though. Pizza cooking temps and ingredients definitely vary depending on style. The Neapolitan-style that I've been doing won't work as well sub 750F and uses 00 flour with the highest protein count you can find (I have success with Caputo blue). I have a Detroit style pizza pan arriving on Monday and it uses bread flour and only needs temps around 550F so I'll likely do it in the oven. I have a Chicago style tavern recipe that I'm dying to try that's similar. All purpose flour, around 550F. Also the best domestic pepperoni comes from Ezzo in Columbus OH, but the best readily available I've found is Boars Head Traditional Stick and slice it thin to cup.
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