More oval Detroit-style pizzas cooked in vintage and antique tinned copper pans. Tin releases the frico cheese crust easier than steel or aluminum pans, and copper comes to heat faster in a short bake time for better browning on the bottom
Holy FUCK, that crunch is divine!!! Shit, I’m 2 miles from both Louie’s (Hazel park) and the original Buddy’s (Conant Detroit), and this looks better… @op can I come over!?!?
Badass pans. Love it!! I have been sperimentin’ with antique revere ware. Not the usual revere ware. The special stuff. Copper lined with stainless. I wanna try some French pans that are older than the USA.
Nice, I don't really know them but I've heard the oldest ones use much more copper and less stainless than the common ones. If you scroll back through my posts, I did a writeup/gallery advising what to look for in vintage French copper pans on the resale market, I'll try to do another one on spotting quality French antiques sometime.
Now THAT'S finally how a detroit pizza base should be. Like an extra thick and crispy breadstick. Not like a soggy doughy mess that most places are making them out to be now...
For new, best ones imo are Brooklyn Copper or Mazzetti. On a budget, Baumalu (on Amazon or in HomeGoods, Marshall's etc), or Sertodo for midrange. My favorite would be restored vintage and antique French, English or American ones, Etsy is the main place to shop for those and you would expect to pay roughly the same or less than nice new ones unless it's a particularly rare and collectible antique (there's a ton of non-rare, nice antique stuff on the market as they tend to survive forever)
I outlined my process here, if you don't maintain a sourdough starter you can just click through to Charlie Anderson's dough recipe. This time I did two batches, one with 00 flour and the other with bread flour, and we actually liked the chew of the bread flour slightly more. /gallery/GwcMOC1
This is a ton of cheese, all that crunchy brown around the edges is cheese frico, not bread. This style pizza really is mostly about a focaccia-like crust that's impregnated with cheese and cheese grease from being cheesed directly without sauce in between, and the frico edge.
I outlined my process here, if you don't do sourdough you can just click through to Charlie Anderson's recipe and use his yeasted version /gallery/GwcMOC1
They've been posting these for months, because they sell these pans, and it's part of their marketing strategy. I'm not saying the posts are unpleasant to see, but just bear in mind that you're not getting an unbiased presentation, here.
I retin old ones. It's not marketing, I post them to prompt discussion and show people it's a viable alternative to nonstick, as tinned copper isn't widely known or understood and many people are curious about it.
Anybody that’s passionate and skilled at what they do aren’t going to be objective, which is fine by me. I appreciate the knowledge and the skill. I am comfortable enough with my own skill set to be able to make a decision on my own. You can’t? Then stay away from his posts and go police somewhere else.
He doesn't sell them, he just re-tins old copper stuff. I'm not even on the same continent, so I'll never be a customer, yet he still has taken his time to send me super helpful DMs with tips about what to look for & what to avoid when I was asking lots off stupid-ass questions about copper pans.
I’m so fascinated by your weird obsession with this one person in particular. There are dozens of artists who self-promote on here, with the community’s blessing. But y’all only ever whine and complain about… pans?
Yeah, it’s weird, isn’t it? Donnnnnnnnn’s posts are informative, entertaining and he’ll take the time to answer you questions. Yes, he restores copper pans. Yes, he may sell them as well. So what? It’s good content, better than 90% of the shit on here.
I've never pretended I don't retin copper pans as a business, this would be a very roundabout way of doing marketing, and it seems my posts only rub like 4-5 malcontents the wrong way
I thought this would be top comment. How anyone can stand having any visible dirt under their own nails for any amount of time I will never understand.
How is the dirt trapped under my fingernails supposed to transfer to a pan pizza? Of course I would clean my hands thoroughly before making a batch of dough, but baking it doesn't involve food interacting with my nail beds.
MisterLemons
550F. Wow, that's a hot oven
BoogiesOogie
Holy FUCK, that crunch is divine!!! Shit, I’m 2 miles from both Louie’s (Hazel park) and the original Buddy’s (Conant Detroit), and this looks better… @op can I come over!?!?
isetprettygirlsonfire
Yum!!!
andexer
JFC these always look amazing. You ramping up to open a pizza place, everything cooked on tinned copper? You could sell such pans there as well.
PineappleIsDeliciousOnPizzaFightMe
Detroit style Pizza took me a bit to get into when I was working in Detroit, but eventually I grew to love it
updootyourpootsnoot
those look like the kind of mushrooms that give you a decent time, not sure how cooking affects their potency tho
ScottHitz
Badass pans. Love it!! I have been sperimentin’ with antique revere ware. Not the usual revere ware. The special stuff. Copper lined with stainless. I wanna try some French pans that are older than the USA.
donnnnnnnnn
Nice, I don't really know them but I've heard the oldest ones use much more copper and less stainless than the common ones. If you scroll back through my posts, I did a writeup/gallery advising what to look for in vintage French copper pans on the resale market, I'll try to do another one on spotting quality French antiques sometime.
Kavrae
Now THAT'S finally how a detroit pizza base should be. Like an extra thick and crispy breadstick. Not like a soggy doughy mess that most places are making them out to be now...
donnnnnnnnn
You get it! I'm also annoyed with the social media bakers' recent trend of ultra-squishy focaccias.
Seggs
*CROMCH*
katejo2000
Those mushrooms look like those funny kind. Not that I would know or anything.
donthaveonebrojustlurk
They look like Blue Oysters which are tasty but not trippy. I've got some fruiting rn actually
authorcalebchapman
APE mushrooms will send you to better places than Detroit
theobituator
How do I get tinned copper cookware? I can't find any...
donnnnnnnnn
For new, best ones imo are Brooklyn Copper or Mazzetti. On a budget, Baumalu (on Amazon or in HomeGoods, Marshall's etc), or Sertodo for midrange. My favorite would be restored vintage and antique French, English or American ones, Etsy is the main place to shop for those and you would expect to pay roughly the same or less than nice new ones unless it's a particularly rare and collectible antique (there's a ton of non-rare, nice antique stuff on the market as they tend to survive forever)
Jose69Garcia
Can you post a recipe for the dough?
donnnnnnnnn
I outlined my process here, if you don't maintain a sourdough starter you can just click through to Charlie Anderson's dough recipe. This time I did two batches, one with 00 flour and the other with bread flour, and we actually liked the chew of the bread flour slightly more. /gallery/GwcMOC1
Jose69Garcia
Much appreciated!!
ForUnlawfulCarnalKnowledge
"One bite, everyone knows the rules".
WhyDontYouMakeMe
Aren't they supposed to be steel? Like they were made in an oil pan from a Detroit auto factory?
donnnnnnnnn
Traditionally yes, I have a steel one from a pizza place that closed near me but I like the browning and ease of release better with these
mikeatike
I use cast iron, but it's really easy to either burn or undercook it due to the poor heat control.
mischiefforidlehandstodo
The golden crispy sounds!
MBTerrorKitten
This pizza looks great but through my own failings i have an intense dislike of the shape.
StunttheRunt
How's this not marked 'NSFW'? Beautiful. Like finding your posts and seeing those old cooking beauties restored but seeing them functioning, hot damn!
DanielAsparagus
Yeah but it’s Detroit so it has time for this in a proper copper pan. NEW YORK FOR THE WIN
BoogiesOogie
As someone who has lived in Detroit and in Harlem, they are both pizzas champions, and there is a time for each style. The real winner is my mouth.
DanielAsparagus
https://www.youtube.com/watch?v=jCgYMFtxUUw
VinnyVeritas
just the SOUND of that crust. Dammit! Now I'm hungry ...
GemsAreOutrageousTrulyTrulyTrulyOutrageous
Pan-style pizza is the best. <3
JonnyHeat
Oh man I'm a slut for Detroit pizza...or NY pizza...or Chicago pizza...
gobblinal
Man that looks like a lot of work for just a single serving.
donnnnnnnnn
Lol right?
Swinesight
I’m mad at this video, because now I want one.
HangingOnTheEdgeOfTomorrow
That's way too much crust for me. Bread's supposed to be a delivery vehicle, not the attraction.
donnnnnnnnn
This is a ton of cheese, all that crunchy brown around the edges is cheese frico, not bread. This style pizza really is mostly about a focaccia-like crust that's impregnated with cheese and cheese grease from being cheesed directly without sauce in between, and the frico edge.
TurkishMassageOwl
Deeeeeeeetrooooit Bassssskettttballlllllll!
donnnnnnnnn
Don't remind me!!
StevenNumber3
Sautéing the toppings beforehand is so important to good pizza.
donnnnnnnnn
Absolutely, both for the quality of the toppings and not weighing down and insulating dough while it's trying to spring
yourmomscheese
Beautifullllll
Hemelsblauw
I need a recipe. I can make this in my Quiche dish. Never thought of that before.
slatsky76
It looks a bit like a casserole
donnnnnnnnn
I outlined my process here, if you don't do sourdough you can just click through to Charlie Anderson's recipe and use his yeasted version /gallery/GwcMOC1
Hemelsblauw
Thanx 👍
layinginbedfeelinglikeaquesarito
You’re the tinned copper guy from the other week! Good to see you again
Corrodias
They've been posting these for months, because they sell these pans, and it's part of their marketing strategy. I'm not saying the posts are unpleasant to see, but just bear in mind that you're not getting an unbiased presentation, here.
donnnnnnnnn
I retin old ones. It's not marketing, I post them to prompt discussion and show people it's a viable alternative to nonstick, as tinned copper isn't widely known or understood and many people are curious about it.
charondaboatman
Anybody that’s passionate and skilled at what they do aren’t going to be objective, which is fine by me. I appreciate the knowledge and the skill. I am comfortable enough with my own skill set to be able to make a decision on my own. You can’t? Then stay away from his posts and go police somewhere else.
ParallelParkingInABurka
He doesn't sell them, he just re-tins old copper stuff. I'm not even on the same continent, so I'll never be a customer, yet he still has taken his time to send me super helpful DMs with tips about what to look for & what to avoid when I was asking lots off stupid-ass questions about copper pans.
wadatahmydamie
I’m so fascinated by your weird obsession with this one person in particular. There are dozens of artists who self-promote on here, with the community’s blessing. But y’all only ever whine and complain about… pans?
wademcgillis
BIG TEFLON
charondaboatman
Yeah, it’s weird, isn’t it? Donnnnnnnnn’s posts are informative, entertaining and he’ll take the time to answer you questions. Yes, he restores copper pans. Yes, he may sell them as well. So what? It’s good content, better than 90% of the shit on here.
[deleted]
[deleted]
donnnnnnnnn
I've never pretended I don't retin copper pans as a business, this would be a very roundabout way of doing marketing, and it seems my posts only rub like 4-5 malcontents the wrong way
StevenAlleyn
NGL the pizza would be a lot more appetizing if those nails weren’t black with dirt
HighMagosSquidward
It's not Detroit style otherwise
ableck
I thought this would be top comment. How anyone can stand having any visible dirt under their own nails for any amount of time I will never understand.
donnnnnnnnn
Guessing that's because you have an email job and don't work with your hands and dirty stuff all day
Blast4Cash
It's hash not dirt... Hence the epic pizza quest
StevenAlleyn
LOL I guess that’s better
JimmyWalkerTexasRanger
Narrator: "It really wasn't."
donnnnnnnnn
I'll be sure to get a manicure next time I bake a pizza at home
StevenAlleyn
Maybe just get a nail brush so you don’t give anyone you care about salmonella
donnnnnnnnn
How is the dirt trapped under my fingernails supposed to transfer to a pan pizza? Of course I would clean my hands thoroughly before making a batch of dough, but baking it doesn't involve food interacting with my nail beds.
StevenAlleyn
https://www.cdc.gov/hygiene/personal-hygiene/nailsl">https://www.cdc.gov/hygiene/personal-hygiene/nails.html
https://probeit.ca/food-handler-behaviour-clean-hands/
.">l">https://www.cdc.gov/hygiene/personal-hygiene/nails.html<">.">l">https://www.cdc.gov/hygiene/personal-hygiene/nails.html
https://probeit.ca/food-handler">>"><">.">l">https://www.cdc.gov/hygiene/personal-hygiene/nails.html
https://probeit.ca/food-handler-behaviour-clean-hands/
<br>https://minnesota.safefoodtraining.com/safe-food-training-mn/the-truth-about-food-safety-managers-and-fingernail-hygiene-in-the-kitchen/
https://www.health.vic.gov.au/food-safety/personal-hygiene-for-food-handlers
https://restaurant.org/education-and-resources/resource-library/keeping-it-clean-personal-hygiene-role-in-food-safety/