I just had jet's pizza for the first time and I have to ask, why isn't this style more popular? It literally mogs every other style of pizza
I just had jet's pizza for the first time and I have to ask, why isn't this style more popular?
I just had jet's pizza for the first time and I have to ask, why isn't this style more popular? It literally mogs every other style of pizza
I really literally does
looks like pizzahut
Pizza hut couldn't hold a candle near jets u fucking nagger
Take your fucking meds. Now.
>Pizza hut couldn't hold a candle near jets
Mostly because doing so would ignite the quart of 5w-30 motor oil that they pour into the bottom of every pan, before they make the pizza!
Looks like slightly fancier elios
that said
I love ny/ct style thin crust and I know some people hate that.
Taste is subjective, let people enjoy things because this existence is shitty for all of us.
>let people enjoy things because this existence is shitty for all of us.
hope you're doing ok
I was going to say it looks like Little Caesar's, but I suppose the racist infants on this board will object to that as well.
Its looks like deepdish lil casears, sure. Its not though. You sound like an insufferable homosexual btw
Yeah it's pretty tasty. Requires a bit more specialized equipment and time than other styles though.
A square pan and a bread oven, it's less specialized than needing pizza ovens.
>When you're a jet, you're a jet all the way!
for a 9x13 pan:
300g bread flour
227g water
8g sugar
8g salt
6g yeast
35g olive oil
mix and set into a greased bowl, stretch and fold your dough a few times over the course of an hour then fridge ferment it 12-48 hours, oil your pan, stretch the dough to the edges of the pan, room temp proof for 2 hours.
top with a bit of olive oil, shake of oregano, mozzarella and monterrey jack cheese all the way to the corners of the pan, then any additional ingredients.
bake at 475F for ~15 minutes, take out of pan onto cooling rack, top with lines of warm tomato sauce, let stand to cool for 8 minutes before slicing.
>6g of yeast for a 24-48 hour cold ferment and 2 hours at room temp
Wtf are you doing. Literally 2-3x what's necessary.
big bubbles big funk, бpaтaн
You can just link the seriouseats recipe brah https://www.seriouseats.com/detroit-style-pizza-recipe
that was the basis, but after a week of testing dough, i think mine is da bes
too much work
you can bulk ferment it in 2 hours but it wont be as good.
if you make a starter out of leftover pizza dough and let it develop for abit you can skip 24h of fermentation in your future doughs
Real niggaz know detroit style deep dish is the god tier. Fun fact, eugene jetts (the guy who founded jet’s) was an employee at buddy’s pizza, the first pizza place to sell detroit style before heading off on his own. I used to deliver jet’s in college, shit was cash. Also, if you ain’t getting the 8 corner BBQ chicken, well done, with turbo crust, and a side of ranch you’re fucking up big time.
>specialized equipment
>the specialized equipment in question is literally old parts bins from car factories
Buddy's sucks now. I make my own.
>Car pan
I use a lodge cast iron tray. It cost the same as buddy's charges for a pizza that size, so it immediately paid for itself.
>8 corner
Gotta hand it to Jet's for making "put two smalls in a box and charge extra" seem like a deal. Used to work at a roller rink that ordered jets all the time for birthday parties and stuff - they used to treat accounts like actual gods and it was awesome... then the location got a different manager who just bitched at us all the time for being busywork they didn't like
That looks more Sicilian to me but I can see the crust is Detroit-style. I like many different styles and don't compare them. Detroit, Grandma, Trenton, NY, Boardwalk, etc all have their place. Now comparing 2 pizzas of the same style is totally fine, but as for my own preference it usually just depends on convenience and what I've had least recently.
BBQ chicken Brooklyn-square crust
>why isn't this style more popular
It's called Sicilian Style and it's widely available in NYC
The dough on a detroit style is fluffier and crunchier than the focaccia used in sicilian style.
No it's not, you mongoloid. It's called a Granny Slice. You've probably never even stepped foot in New York. You're probably a PAcel.
Lived in NY most of my life and never heard the term "granny slice" Dial8 and rope yourself now.
No you haven't
Go back to Philly. It's always been a Granny Pie/Slice to real 'orkers.
ork my cork
Bet you're some sad jerseycel who's sad their only claim to fame is a bologna breakfast sandwich.
you’ve clearly never had pork roll before you nagger. it’s nothing like bologna
Is that a request to suck you butt plug?
You've never lived in NY if you've never heard of a grandma pie you lying nagger.
>new yawk
Fuck off. Your pizza is as overrated as your dump of a city.
Don't take it out on me that you couldn't hack it in the big city friendo.
>think their city has made them hard
>demonstrate that it has made them fragile
have a nice day. You clearly live outside NYC.
I've seen a rat as big as a Katz Deli pastrami sandwich on the A Train don't go attacking my bonafides paisano. Its a fooking Granny Slice.
Jesus I've never even been to NYC and even I know it's a granny slice
However, OPs pizza isn't a granny slice it's a Detroit-style crust with cheese on top and sauce on the dough
I don't know where this style got its start but it's incredibly popular in Western and Midwestern states so I have to imagine it's from one of those regions
There's no such thing as a "Detroit pizza" they just stole Granny pies from us new yoikahs.
Those are nothing alike
It's close but a different dough that soaks up the grease, it's more cake-like than bread-like
holy cope batman
ummm no you dumb mook, the dough is different, the cheese is different and the pan is different. michigan makes the best american pizza, get over it. go put on some cement shoes and jump in new yahk harbor
OPs pic is closest to a Sicilian, you're embarrassing yourself. Granny slices have a thin crust.
It's neither. Jet's is Detroit. Sicilian is a pan square that the toppings go to the edge but the sauce is usually on top. The crust is often pre-baked a little bit by itself before being topped to keep it crispy. Granny is a basic pan pizza with a naked edge of crust going around, like Granny making a pizza at home. Detroit is a pan square with cheese, sometimes White Cheddar, sprinkled around the top sides of the pan to make that crispy browned cheese edge, and the sauce is put on in in two stripes on the very top. The pans are steel and relatively small, while Sicilians are usually made in big aluminum sheet trays.
Jet's uses real top-tier NY pizza shop ingredients and makes dough in-house. I wish we had one here.
Little Ceasars has it down good enough
I call it a Sloppy Giuseppe
might
I'm glad some respect is finally being put on Jets name
I worked in pest control for 4 years and did the monthly service for about a dozen different Jets locations at one point or another. They were unironically the cleanest restaurants I ever went in.
welcome to the jets club bro, it’s literally the best chain pizza place of all time. their BLT pizza is a little weird but really nice and good
Any Illinoischuds here? I spent about 2 years mostly in Champagne but elsewhere too and I discovered a za chain called Monical's that you may know. That was my introduction to Jet's too, but Monical's is top-notch. They deserve to be coast to coast. Their specialty is square-sliced thin crust.
Yeah I grew up in Central IL and Monical's was our usual pizza place, I wish I could remember how it tastes, it's been so long. Glad to see they're still around at least.
>Their specialty is square-sliced thin crust.
That's called tavern style and it's the most common slice in Chicago. It's everyone down state as ignorant as you?
>It's everyone down state as ignorant as you?
Typical cityfag. What, is the lively hustle and bustle of an urban cesspool too fast-paced for you to spell or proofread correctly? Not everyone's cut out for it, after all.
I'm not proof reading posts on 4 chan you fucking spaz. You're the small town hick that thought Monicals had invented their own style of pizza, dipshit. I know you're all retards down there because I went to high school in Bloomington/Normal. Monicals fucking sucks ass. The best pizza in central Illinois is Tobins in Bloomington. Cope and seethe.
>You're the small town hick that thought Monicals had invented their own style of pizza, dipshit.
Wrong again. Not sure why I'm surprised though. You've never been right about anything.
What the fuck are you babbling about?
Yep this is about the time I'd expect you to start acting aloof and too important to understand how much of a fucking shithead you appear. Are you sure you're even in the right place?
Man, there was a girl who was a delivery driver for Monical's. I was in love with her but she didn't feel the same. I wanted to pounce on her on sight every time. What a cunt. Eternal menstruation.
Little Ceasars, Dominos, Jets, how did a tiny corner of Michigan end up founding so many pizza chains?
Never doubt the land that spawned ICP.
Fuckin' magnets
How do they work?
HOMIES
Why are new yorkers so cringe?
Made cheesy bread
Apologise
fuck no I will not apologize that shit looks good as fuck
recipe?
Thanks I used this recipe for the dough. It's really such a good pizza dough
>https://www.seriouseats.com/foolproof-pan-pizza-recipe
I think it's meant for pan pizza but it's good however u cook it. U must follow it accurately. Anyway I just spread the dough on a sheet pan then took some melted butter mixed with green onion and spread it on the dough. Followed with garlic powder, parmesan cheese, and topped it with mozzarella. Then drizzled evoo on top. Dip it in marinara
you have the palette of a manchild. have a nice day
i want some pizza
I like to get a nice jets za with turbo crust and a faygo rock n rye to wash it down
israelites eat NYCslop and force it onto the world through israelite controlled media.
Anyone ITT got a good Greek pizza recipe? I'd like to make one of these but I ain't got the pan.
just borrow a german pizza and eat it
'troit 'za
God damn that looks great
sike
Nice crust. Nice chiffonade.
Everyone has preferences, I prefer thin and crispy.
Based nuance poster, I respect your right to have an opinion
greasy thanks to baked while drowning in soybean oil. plus tons of dough to make you fatter. literal goy slop
>soybean oil
corn oil
Where do you actually find Jets tier pizza in Cali. Every time I get a pizza that looks similar (square, thick crust) it's nothing like Jet's
I love jet's, and buddy's
t. Michigan
I call this the Kalamazoo Pizza. It's halfway between Detroit and Chicago, and it sucks.
I throw the remaining ingredient in the lid to my Dutch oven.
I'm kinda scared to eat this one. It soaked two paper towels dabbing off the grease.