Pizza Membership provides Detroit-style pizza at meals pop-ups in Savannah GA

For Steve Troxell, a transplant from Detroit, a pandemic pizza-making hobby has gone public thanks to a series of popular pop-ups called Pizza Club.

A graphic designer by day, Troxell has been perfecting his pies over the past year with much help from willing taste testers, including the bar staff at Moodright’s on Abercorn Street. The first Pizza Club opened in September in adjacent Over Yonder, and it’s been serving Detroit-style pizza every month since, with plans to expand in 2022.

Troxell’s experiments in the kitchen were initially intended to answer the question he had when he moved to Savannah with his girlfriend Leah Van Namen five years ago: Where’s the good pizza? He quickly made friends and fell in love with the food scene, but he hadn’t realized that the rectangular pies of his upbringing were a regional thing, he said.

He often ordered Jet’s Pizza on Abercorn, but with the chain’s closure he was left without a home-made solution. So he turned to his own devices and soon the Pizza Club was born.

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Bring the Motor City to the Hostess City

For the uninitiated, Detroit-style pizza is all about the crust, Troxell explained.

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“It should be thick but fluffy and crispy on the bottom,” he said. “I compare it to a focaccia – very fluffy.”

The other rules are that it should be a square or rectangle and the cheese should go to the rim like a crust with the sauce on top.

In addition, there are some discussions among connoisseurs. Troxell, for example, scores rather than grazes his sauce, and while the traditional topping is a mix of mozzarella and Wisconsin brick cheese — hard to find south of the Mason-Dixon — he substitutes Monterey Jack, which has a similar melting quality.

He also had to get creative with his pans when professional quality became too expensive for a hobby cook. He found an alternative with a lid for brownies that allows the batter to rise, as opposed to how it’s stretched in traditional cakes before baking.

Steve Troxwell pulls a pizza out of the oven on Thursday, January 20, 2022 at his home in Savannah, GA.  Troxwell has operated a series of Detroit-style pizza pop-ups in Savannah.

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The result? Troxell has sold out cakes at every pop-up and says he’s even found other Detroit expats who have lent their seal of approval. Pre-orders are running out quickly after the dates were announced via Instagram, and he’s making the double order in person on the day of.

Pizza Club fan Peterson Worrell, who turned on notifications for @pizzaclub_sav To make sure he doesn’t miss out, he said the pies are the perfect addition to Savannah’s food landscape.

Steve Troxwel prepares a pizza Thursday, January 20, 2022 at his home in Savannah, GA.  Troxwell has operated a series of Detroit-style pizza pop-ups in Savannah.

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“Your pizza is such a welcome change! With so many places around town offering New York-style pizza, it’s nice to have another option,” he said. “And the crust! Definitely made from scratch and the perfect balance of crunchy and buttery without being greasy at all.”

Savannah is gaining ground on the pop-up food scene

Pizza Club joins a plethora of pop-ups bringing a variety of cuisines to town for a limited time only. Some, like Venezuelan street food supplier Troupial, built a following as pop-ups before branching out to brick-and-mortar stores.

Natasha Gaskill prepares a loaf of bread on Wednesday, October 27, 2021 at her home in Savannah, GA.

Formerly a mobile food truck, Big Bon Bodega now operates the Big Bon Ghost Kitchen, which offers sous chefs the opportunity to showcase culinary talent at special events without having to find a space or worry about expenses.

More:Natasha Gaskill goes with the pop-up flow and makes delicious treats all over Savannah

Pastry chef Natasha Gaskill, whose foodie operations include Husk and the Grey, has also made the switch to pop-ups for 2021 in partnership with Executive Chef Matt Palmerlee. The duo’s one-night summer ice cream residencies at Finche’s sandwiches and dinners with a North African twist, nicknamed Hotel Lugash, have allowed Gaskill to test flavors and combinations without the pressure of building a bigger brand.

For Troxell, pop-ups are a chance to prove his talents in a new industry where his previous experience is limited to his teenage years at Detroit-based pizza chain Buscemi.

With the next Pizza Club coming amid a new home purchase — he and Van Namen are here to stay — Troxell said he intends to go into overdrive with biweekly deals in the new year.

Colorado Springs getting new Detroit-style pizza place | Arts & Leisure

Husband and wife, Tim Dionne and Shaunah Estrin, owners of La Cava Fine Mexican Cuisine, 1755 S. 8th St., are expected to open a second restaurant, Steel Pan PNP, 402 S. Nevada Ave, in late June upon completion of the required controls.

The new place has an upscale industrial atmosphere with tables and chairs made of heavy wood with reinforced legs. A large bar in the front area welcomes customers. A full-service restaurant is offered in the rear area, and an adjoining room, which used to be the brewery of the Iron Bird Brewing Co., is being converted into a playroom.

“We specialize in Detroit-style pizza,” said Estrin. “Tim has a long history in the pizza business. We wanted to find a place where we could have a neighborhood bar and serve good food. The price and the location were right for us. ”The customer review has been automatically translated from German.

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Detroit-style pizza is a rectangular cake that’s baked in steel pans, which makes the thick crust crispy and chewy. The cheese is under the tomato sauce, which allows it to seep out and melt on the sides of the pan, forming a crispy rim.

Then we asked ourselves: “So what does the PNP stand for?”

“Pie ‘n pint,” said Estrin. “We want this to be less formal than La Cava. This is more of a meeting place for the community, where you can get pizza and a beer. “

It helps that the Los Angeles couple worked in restaurants. Shaunah, a native of California, is a cook. Tim, who was born in Colorado Springs, also knows his way around the kitchen. With their many years of experience in the catering industry, they can easily switch from the front of the house to the kitchen.

“At La Cava, I’m usually in the kitchen during the week,” said Estrin. “Tim does the front of the house during the week, but we swap places at the weekend. When we open this place (Steel Pie), the two of us will be walking back and forth between the restaurants every day, covering whatever needs to be done.

Eat with your hands

The Golden Lotus Foundation will host a Filipino Boodle Fight at Back on the Boulevard, 2855 N. Murray Blvd., 12.30pm-3.30pm, June 20th and July 11th.

Never heard of a boodle fight? It is a colorful, hands-on dining experience launched by the Philippine military. A large pile of food is served in the center of a long table in a canteen where every hungry soldier eats with his hands, symbolizing camaraderie, brotherhood and equality in the ranks. The “fight” in the name refers to the act of grabbing and eating as much as the soldier can before others grab it.

Colorado Springs gets another great bread recipe using the Japanese milk roux technique

It will be less chaotic for the event in Back on the Boulevard. A table is set with banana leaves. Items on the menu that are placed on the banana leaves include steamed rice, fried rice, steamed pak choi, eggplant, okra, corn, melon, watermelon, ripe mango, grilled chicken wings, pork belly, spring rolls, shrimp, and fried cod. The cost is $ 50 per person, $ 12 for children under 12. Limited reservations. visit goldenlotusfoundation.org to download the registration form.

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Dinner and a movie

The Date Night Under the Stars on the Pikes Peak Patio in the Promeade Shops in Briargate is a fun summer evening. Make a reservation at one of the restaurants in the mall and get ready for a relaxing evening with a free movie. Movies start at sunset. First up are 50 first dates on June 26th, followed by La La Land on July 10th. Bring your blankets or chairs, find a spot on the patio, and ensure safe social distancing. Limited seating. visit thepromenadeshopsatbriargate.com/events/

Contact the author: 636-0271.

Contact the author: 636-0271.

Jack DaVia makes Detroit-style pizza at Dough-City pizza inside Mardi Gras Zone | Food and drinks | Gambit Weekly

Chef Jack DaVia moved from Detroit to New Orleans six years ago to join the local restaurant industry and has worked at MoPho, Paladar 511, Gianna, and Palm & Pine. During the pandemic, he launched the Dough Town pizza as a pop-up and recently moved it to a regular spot in the Mardi Gras zone in Marigny. It focuses on Detroit-style pizza, a variation on Sicilian pies with crispy, thick crusts – often in square pans – and he makes everything but the hot peppers in the house.

Gambit: What is Detroit Style Pizza?

Jack DaVia: Detroit style pizza is something I grew up with in the Detroit area. It came from 1946 at Buddy’s Rendezvous – a popular Detroit-style pizza place. The original owner’s wife was a Sicilian. She missed the Sicilian style pizza, which wasn’t really available back then. The pans originally used were oil pans for line work on motor vehicles. They baked the pizzas in it. They make Detroit style pizza pans, but that blue steel is still in use.

It’s everywhere (in Detroit). When I moved to college in Baltimore, I ordered a pizza and said, “You didn’t ask if I wanted to be round or square? What are they bringing me? “And I think someone said,” What do you mean square? “

Gambit: how do you do it?

DaVia: They use a higher moisture content in the dough, so it’s similar to making focaccia. Mine is on the fried side. I use a little better olive oil. I completely dip the dough balls in the olive oil and let it rise. I go for three textures: A really hard crunch on the bottom where the batter is like fried. Soft in the middle and then along the edge where the cheese is squeezed out is this lovely crust – a chewy, crispy bite on the end.

First you put the cheese down. In Detroit, they use brick cheese from Wisconsin. But here I’m using a mix of low moisture mozzarella and minster, which is a common variation on Detroit pizza. In some places, put all the toppings down and the sauce on top. I think it works better to have the toppings on top of the sauce.

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Gambit: How did you develop Dough-Town?

DaVia: The pop-up started from experimentation during lockdown. I cooked at a restaurant in the French Quarter, Palm & Pine. I decided to take some time off as a precaution and started to cook a lot at home. I had toyed with making (Detroit pizza) at home, but the preparation is quite unique. Can’t say the first one came out great, but through constant tweaking it ended up with something I thought, “Maybe I can serve this at a pop-up.” I worked as a server at Manolito before the pandemic. I reached out to them because they were making pop-ups.

I literally started the pop-up from an Amazon credit card. I bought these little pans and they were awful – all of my pizza crusts at Manolito were sticky. So I made these pans my signs. I sprayed the letters on the back and bought nicer pans.

From there I made a quick detour to the Okay Bar. Then I went to Zony Mash (Beer Project) and it went well, so I was there for several months until I found a semi-permanent spot in the Mardi Gras zone. Got a good deal on a Blodgett pizza oven. There’s a perfect hooded spot for that in the Mardi Gras Zone.

Keeping up with everything and making sure everything is (high) quality is my main focus. I make a special cake every week. It’s a growing thing. It’s a lot of hard work, but it’s worth it. – GETS COVIELLO

For more information, visit Dough Town website.

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Get Brooklyn- and Detroit-style Pizza at This New Pizzeria in Honolulu

Matthew Resich is more than a pizza lover. He’s like a pizza scientist.

The owner of Brick Fire Tavern, Hawaii’s only Vera Pizza Napoletana-certified pizzeria in Kaimukī, Oʻahu, has spent a lot of time making his cakes, from determining the perfect fermentation for the dough (96 hours) to importing fresh curd cheese used to make homemade curd mozzarella. All with the aim of creating the perfect pizza – and one that would still be good if you couldn’t eat it right away. (Thank you, COVID.)

“Good pizza starts with good ingredients,” he says.

Papa Mamo quietly opened in December 2020 and serves Detroit and Brooklyn-style pizzas in Chinatown on Oʻahu.
Photo: Catherine Toth Fox

Together with partners and restaurant colleagues Danny Kaaialii and Jonny Vasquez, Resich has launched a new pizza concept called Pizza Mamo. It opened quietly in December 2020 but has gained a loyal following looking for authentic, handcrafted pizzas that cannot be found anywhere else.

That said, you won’t find a Hawaiian pizza here.

What can you get at Pizza Mamo? The shop specializes in Detroit and Brooklyn-style pizzas topped with quality ingredients, some of which cannot be found anywhere else in the islands. Like ripe California tomatoes grown on a small family farm in Napa, picked and canned within a six-hour window. Or artisanal cheese made in Wisconsin and shipped straight to Oahu so it’s really farm fresh.

The pesto and sausage pizza Detroit style from Pizza Mamo.
Photo: Catherine Toth Fox

A word about pizza style.

Detroit-style pizza is characterized by its thick, cheesy, chewy crust that extends to the edge of the rectangular pan in which it is baked. This focaccia-like crust is fluffy and chewy on the inside with crispy, almost burnt cheese edges. Buddy’s Pizza in Detroit is said to have invented this style of pizza in 1946. Founder Gus Guerra used industrial metal bowls originally used by local auto workers to store spare parts to bake the cakes. (By the way, this type of pizza has seen a surge in popularity in the US during the pandemic. Total Comfort Food!)

Pizza Brooklyn

The Brooklyn-style potato pizza from Papa Mamo.
Photo: Catherine Toth Fox

The Brooklyn-style pizza is a 16-inch mix of New York and Napolitano cakes – thin crust, cooked to perfection in a stone oven, and topped to the brim.

Let’s talk about these toppings.

Resich firmly believes in high quality rubbers. He uses natural ezzo peppers, local pono pork sausage, Big Island lamb sausage, ripe California tomatoes, homemade pesto, Wisconsin cream cheese, homemade mozzarella, wild oregano from Sicily, rust-red potatoes, rosemary, cremini mushrooms and natural California olives. Even the flour is hand-milled.

“We wanted to give people something that is actually good and healthy,” says Resich.

The store, which will soon begin delivery in the neighborhood, has eight different Brooklyn pizzas and three types of Detroit. The cakes cost between $ 21 and $ 28. Individual Brooklyn-style slices start at $ 5.50 per slice.

Are you wondering what the name is?

The name Pizza Mamo was inspired by the swift mamo bird, which represents how well the pizzeria pizza moves while maintaining its integrity and deliciousness. The mamo honey herb endemic to the islands – now extinct – was once the most respected bird in ancient Hawaii. The yellow feathers have been carefully plucked and woven together to create capes and hats for Hawaiian kings, including the famous cloak of King Kamehameha the Great.

16 N. Hotel St., Chinatown, eatpizzamamo.com.

Buddy’s stakes its declare to Detroit-style pizza

Photo courtesy of Buddy’s Pizza

Buddy’s Pizza wants more Americans to know exactly who created Detroit-style pizza.

The 19-piece Michigan chain is widely believed to be the creator of the cake version, which is now associated with the city in which it was founded. The company plans to grow beyond state lines and received a boost for those efforts earlier this year when one of the country’s largest pizza chains launched its own version of the product.

While Buddy’s has a problem with Pizza Hut’s Detroit style pizza, it also takes full advantage of its cake brand’s newly discovered popularity.

Buddy’s takes the opportunity to remind people of its place in pizza history and to make curious pizza lovers a national offer: The company offers its pre-baked and frozen pizzas through the mail order company Goldbelly. Profits are used to help restaurants through the Barstool Fund. The deal is available until the end of April.

“We want you to come to Detroit and try this,” said Wes Pikula, Buddy’s chief brand officer. “But if you can’t, we can have it shipped. We will only donate and help the smaller companies there. “

These efforts also come at the most favorable times for Buddy’s, who plans to grow well beyond its Michigan home base.

Buddy’s was founded in 1946 and its story is the history of Detroit style pizza. That year, Gus Guerra bought a former speakeasy neighborhood bar. He was looking for a way to make the Sicilian style of pizza he had eaten as a child and sell it to ex-soldiers returning home from Europe after World War II. It was war veterans who helped spark the pizza craze in the United States

In Detroit’s response, someone gave Guerra a rectangular blue steel pan that was used for scrap metal at the city’s auto suppliers. Guerra made pizzas out of them.

“It worked wonderfully,” said Pikula. “What he found was that the pan gave better flavor over time. It becomes more and more experienced the more often it goes through. “

That pan would prove to be a key. “Step one was the pan,” said Pikula. At the time of the chain’s inception, there were only two sizes, 8×10 and 10×14, which for a long time were the only sizes available from Buddy’s.

Then came the dough, which contains neither oil nor sugar – which makes it unusual for pizza. The dough is made from fresh block yeast and handled several times and stretched twice and pressed several times.

A Courser version of hot peppers, which is less likely to burn, is pressed into the batter, and then the pizza is topped with cheese and two “racing strips” of light tomato sauce. The pizza is baked at a high temperature, which gives it a typical crust.

Over time, the buddy-style pizza became a Detroit-style pizza. “In the 1970s when I started there were a lot of pizzerias around the time either trying to hire a staff member or using other sources to duplicate it,” Pikula said.

“Oh my god we loved it,” he added. “You would duplicate it. They deconstructed the pizzas and tried everything possible. But the original is made that way. It’s hard to duplicate.

“It is a love work. When you make our pizza, you do it by hand. “

Buddy’s was Sold three years ago to the private equity company CapitalSpringwhen it had 12 locations. The company hoped to make the brand national and the next year Burton hired Heiss as CEO. Heiss is a former executive at Baja Fresh and Nando.

Unsurprisingly, Pikula doesn’t think much of Pizza Hut’s efforts. “Based on the reviews, it’s not exactly Detroit style,” he said.

However, the company continues to hope the item will educate people about its own history and how their cakes are made.

“It’s Buddy’s Pizza that everyone tries to copy,” Pikula said. But he adds: “We are more than happy that the city bears the name.

“For a city that has been beaten up, a lot of great things come from here, from Motown to Automotive to the dark people who live and support everyone.”