Cellarmakers Detroit style pizza - cheese, mexican, Mexican sausage, India paneer
baklava assortment
beer
scotch Nikka
total 10mg

Everything tasted fine, but none of it was very memorable. That was #5 of 6 pickup dinners, and probably the least favorite so far. The cobbler was very average. Our final dinner this week is paella, which we're looking forward to.

Desserts are rare in this house, unless we have company or it comes as part of a set, like the pickup dinners. Last night, and most nights, nothing.
Honestly, if you put a fantastic dessert side by side with anything made with garlic, onions, salt, and pepper, or even just a bag of chips, I'd pick the savory item 10 times out of 10. No sweet tooth at all. My mom eats dessert twice a day...not sure how I missed that gene.

Tonight - large cheddar brats with sauerkraut and some type of fried potatoes. We just purchased a mandoline that my wife has been wanting, so her chance to test it out on a couple potatoes!

Were you at a party--I didn't think that you were a drinker. What is Cellarmakers?

Cellarmaker House of Pizza

Outdoor poker evening
so the pizza felt thick like lou malnattis thick. It�s not deep dish per se but it felt deep. Either I�m not ready to eat deep dish again or my pizza cooking is way too thin for the crust.

cellarmakers was delicious and also enough to impede me from cooking or eating pizza for awhile. Maybe it doesn�t help that I ate 4 big pieces, because it all looked great and why would I eat the salad when the pizza was there to eat.

baklava was a hit and the host told me to take it back home - the 5 of us ate half the box.

Which brand of brats?? Evergood makes them and I�ve only seen Johnsonville brand at Safeway for cheddar brats.
how are you doing the sauerkraut or is it jarred like my Rotkohl?

we were lucky to get the paneer. Here are screen shots of their paneer and sausage pizzas. I�m very thankful for the host having so many pizza choices. Note the honey option.

Was there an actual pizza beneath all of those toppings? Sorry, I�m old school 2-3 traditional toppings, max for me.

Yeah, Detroit style is all the rage these days. It's popping up everywhere in Chicago. I have to admit it's not my favorite style, crust is too thick. I love pizza, but Detroit style, kind of like deep dish, is more of a change of pace than a go-to for me. I don't understand why all of a sudden it's so popular, it's existed for quite a while. But I have to think the excitement will fade within a year.

It was the Mariano's store brand from the meat counter. The last ones we had were delicious, better than we expected.
Sauerkraut - Frank's from the can, the gold standard here in the Midwest . I like it straight from the can and heated. My wife's parents came from a European country that has it's own style of sauerkraut, so she grew up with a "doctored up" version - it's sweeter, has what I believe are brown sugar and some spices (caraway I think), and sometimes a meat/sausage. In that situation, the brat is bun-less and the kraut is a side dish. We'll be having my style tonight. I know it's of German origin, but how do I post an American flag emoji here?

Lol...those pics made me want some! But I'm not sure it's pizza...

agreed - the online menu is a bit much yet these were delicious because they were there. When I hosted poker night, I had more traditional round pizzas with 1-2 toppings maximum.
if anything, it�s like comparing classic sushi maki versus modern sushi rolls with multiple toppings.

Ooh sweet.

I know there are other Sf places for Detroit pizza that don�t use homemade paneer or Mexican sausage. when I think of sausage pizza, I picture only italian sausage and no other style of sausage. I know places might offer kielbasa or linguica or chorizo or chicken apple as optional toppings, but not as the default for their �sausage� pizza.
again I am so happy that this was served so now I know cellarmakers pizza!

Aren't you the person who was appalled at having even chicken (such as CPK thai chicken or bbq chicken pizza) on a pie?
If you make Detroit pizza at home all the time ---how is that not a thicker crust? And a different dough and method.

Just got a wood fired pizza oven this week. I did the bake out to cook off any manufacturing residues last night and the dough is currently fermenting to give it a go tonight. Wish me luck on not carbonizing it!

Another lazy dinner last night. I got a tub of fresh hummus and chopped cucumber/tomato/onion salad from the Persian market, put some TJ's falafel and a fresh, cut up Italian sausage in the air fryer, plopped the hot stuff over the hummus, sprinkled aleppo pepper all over, served with some warm corn tortillas.

Tonight will be similarly lazy. I expect it will be a bake at home Costco pizza which I'll doll up with some shar kooturey and maybe a vegetable.

Please keep us updated on the results and post a link to the model if you like it!
I can't help but look them over every time we're somewhere that sells them. But have so far been happy using a pizza stone on my grill (but not wood fired of course).

If I�m a guest in someone�s poker game, I eat and thank them for the amazing catering. Huge difference from going to a restaurant as a paying diner and possibly having to eat CPK bbq chicken as a shared entree.
My Detroit pizza is thinner than what I had last night. I cannot fully explain what happened for my Detroit pizza to be so thin, but it�s thin.
So fun and enjoy!!! Please keep us posted.

Dinner last night was Gnocchi with Spinach and Italian Sausage, recipe here:

https://www.tasteofhome.com/recipes/...icken-sausage/

This was easy to make and really good alongside a glass or 2 of Trader Joe's boxed cabernet

Will do. Getting ready to start the first pizza and will grab a photo if it comes out nice.

First attempt at pizza margherita. Looks like the dough might have been a bit too bubbly and the oven a bit too toasty. Will keep at it!

First attempt at wood oven pizza margherita