The "I Didn't Comment in Another Thread" Thread

[Parmandur]

That just looks like normal pizza. Except a rectangle

It's significantly thicker, and the chemistry of what goes in the bread is different:

"Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.The dough typically has a hydration level of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior. The fresh dough is double-proofed and stretched by hand to the pan corners. When seasoning new steel pans, they usually need to be dry-baked using 10 to 18 ounces of dough per pan. Randazzo says that the crust should be about 1.5 inches thick for true Detroit-style pizza. The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses."

 

[CleverNickName]

Spoilers: olive, mushroom and anchovy pizza is delicious.

 

[Gradine]

Spoilers: olive, mushroom and anchovy pizza is delicious.

ps: The mushrooms, primarily; olives and anchovies make all pizzas better

 

[CleverNickName]

PSA: the rulebooks describe one way, out of hundreds of equally valid others, that the game may be played.

 

[RealAlHazred]

PSA: the rulebooks describe one way, out of hundreds of equally valid others, that the game may be played.

Well do I remember the time, at a convention game I was running, when I held up my PHB and said to a min-maxer, "I haven't read this, why are you worried about what it says?"

 

[payn]

It's significantly thicker, and the chemistry of what goes in the bread is different:

"Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.The dough typically has a hydration level of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior. The fresh dough is double-proofed and stretched by hand to the pan corners. When seasoning new steel pans, they usually need to be dry-baked using 10 to 18 ounces of dough per pan. Randazzo says that the crust should be about 1.5 inches thick for true Detroit-style pizza. The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses."

Rumor has it that the idea behind Detroit pizza came about with used manifold covers.

 

[CleverNickName]

Well do I remember the time, at a convention game I was running, when I held up my PHB and said to a min-maxer, "I haven't read this, why are you worried about what it says?"

Not all heroes wear capes.

 

[trappedslider]

Not all heroes wear capes.

 

[CleverNickName]

I hope Wizards of the Coast decides to call it "5.00000001 Edition" as a joke.

"D&D 5E, 2nd Edition" would be equally hilarious.

 

[Parmandur]

I hope Wizards of the Coast decides to call it "5.00000001 Edition" as a joke.

"D&D 5E, 2nd Edition" would be equally hilarious.

It would serve us right.