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Tried Jets for the first time - Pizza Making Forum Tried Jet's for the first timeInstagram @hans_michigan "The most important element of pizza is the dough Pizza is bread after all Bread with toppings " -Brian Spangler "Ultimately, pizza is a variety of condiments on top of bread If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could Only then could my pizza evolve as well " Dan
Jets pizza - Page 17 Jets pizza - Page 17Quote from: scott r on December 04, 2020, 11:14:50 PM I grabbed pies from Jet's and another Detroit style pizzeria today Jets had much better crust and the other place had especially great toppings, but the crust was too thick and dense Im down with Jets! I didnt detect any whirl, and I was looking for it, but it definitely had a light and especially crunchy crust Peter
Jets pizza Jets pizzaThanks Peter Judging by the looks of the pizzas I could see on the menu page, it looks like Jets has a rectangular pan pizza similar to a Pizza Hut pan thick pizza crust The crust looks a bit fried to me, so I would say some form of oil (fat) in the pan is needed I would say this puts it closer to a PH pan pizza clone than a more traditional Sicilian style (except for the shape
Jets pizza - Page 4 Jets pizza - Page 4Norma, As best I can tell, Jet's makes a rectangular square pizza and a round pizza, using different flours and possibly different formulations This thread has been devoted thus far to the rectangular square format Are you looking to make the rectangular square pizza but in a round format? Looking at your dough formulation, it appears that the ingredients are in the right
Jets pizza - Page 9 - PizzaMaking. com Jets pizza - Page 9Quote from: segfault on December 18, 2011, 11:31:56 PM Hi Norma, My bottom crust was indeed very crunchy and the dough reminded me of eating a Jets pizza I live in Michigan and Jets deep dish is actually my favorite pizza In my estimation, my attempt was a touch overcooked, but I recently moved, and am still tweaking cook times for my oven I'm not sure if it makes a
Jets pizza - Page 14 Jets pizza - Page 14I used Pete's formula as per reply 194 Flour 202 47 - KABF (it's all i had available) Water 132 01 - Filtered @ 70deg F ADY 1 62 - fleischmann ADY Salt 2 39 - Morton Kosher Sugar 1 71 - Kroger Granulated Sugar Inc in blender 8min on "6" Plastic container, room temp 2 hr, then shape into square, and roll out, place in 8x10 blue steel pan along with 3T veg oil (didn't have
Jets pizza - Page 10 Jets pizza Started by maxiemag, March 26, 2009, 10:40:35 AM Previous topic - Next topic 0 Members and 1 Guest are viewing this topic
Jets pizza - Page 11 The point I think he was trying to drive home is that one should not confuse a Jet's pan pizza, or a Little Caesars pan pizza, as being representative of the Detroit style in the fashion of Buddy's, the Detroit Style Pizza Company, Via 313 and a few others that practice the classic Detroit style
Jets pizza - Page 15 Jets pizza - Page 15Quote from: Pizza_Not_War on March 28, 2020, 03:23:01 PM ellementz, another welcome and request for details on how to make that great looking pizza Assuming of course that it won't get you fired! Here's a quick breakdown [Dough] 2 cups of water 4 1 2 cups flour ( I use 3 cups bread flour and 1 1 2 cups of 00 flour) 1 2 tbsp salt 1 2 tbsp sugar 1 tsp yeast (we use Red Star)
Jets pizza - Page 7 Jets pizza - Page 7 I try to watch them make the pizza, but they have their "topping assembly" area pretty well concealed behind some metal partition dividers I did notice, however, that that conveyor oven was set to 475 degrees on the top conveyor, and 432 degrees on the lower conveyor My pizza went through the top conveyor I failed to time it, I was too busy looking around for evidence