Author Topic: Pizza Anarchy (Read 53027 times)

Jet_deck · « **Reply #20 on:** July 28, 2010, 09:48:43 AM »

Dude, your welcome in my back yard anytime. Excellent looking pizza! Pickling seasoning? Never though of that in pizza, it must smell great.

Tscarborough · « **Reply #21 on:** July 29, 2010, 10:44:26 PM »

Thank you.
Tonight I made the dough for Friday or Saturday, as it happens. Not too much different:

4 cups KABF
1 cup Semolina
2 Tbl turbino sugar
1 Tbl Hungarian hot paprika
1 Tbl garlic powder
1 Tea Chervil
1 tea pickling spice
a pinch of sea salt
About 5 cups of water, including the yeast proof.

I used another Tbl of turbino in the yeast with 1 cup of 90 degree water for 10 minutes.

Mixed it all up and it is doubling for an hour or so, at which point it gets balled and in the fridge.

Tscarborough · « **Reply #22 on:** July 30, 2010, 08:40:28 AM »

Pics, sorry for the crappy cell phone pics.

1. Mixed
2. First rise
3. On the bench (I had to use whole wheat for bench flour)
4. Beat to within an inch of it's life.

Tscarborough · « **Reply #23 on:** July 30, 2010, 08:41:45 AM »

5. Balled
6. Divided
7. Balled
8. In the cups on the way to the fridge

Tscarborough · « **Reply #24 on:** July 31, 2010, 02:40:06 PM »

Here is the dough fresh from the refrigerator last night, a skin ready to be sauced, and pizza hell, the oven with coal spread over the floor evening out the temps at around 950 degrees.

Tscarborough · « **Reply #25 on:** July 31, 2010, 02:45:22 PM »

I had a house full of teenagers last night so I couldn't make any crazy pies. I did a margherita , a pepperoni, 2 Italian sausage with veges, a muffaletta (with celery!) , and a pit pie. The last pic is of the crumb, the crust was just the way I like it, and the wife said best ever.

Jet_deck · « **Reply #26 on:** July 31, 2010, 07:29:52 PM »

Hey on the pickling seasoning-- I looked at mine and it has some pea size peppercorns or something in it. Do you grind it or does your brand not have the large size pieces ? Nice work on the zza. It looks like the yeast had a field day.

Tscarborough · « **Reply #27 on:** July 31, 2010, 07:45:59 PM »

You are right, I just googled and could find nothing similar. If I remember correctly, this was salt, dill, garlic, and cream of tartar in a powder form, not what I see online. I bought it on close out for 10 cents in a vacuum bag and put it in an empty spice shaker so I can not say exactly what it is.

In the crust, notability when reheated today, are the garlic and dill tones. I normally give the dogs my pizza bones (crust), but I ate them all on this batch.

Tscarborough · « **Reply #28 on:** July 31, 2010, 07:51:51 PM »

I searched and found another bag. It is Ball "capture freshness" kosher dill pickle mix.

Tscarborough · « **Reply #29 on:** July 31, 2010, 07:54:44 PM »

http://www.freshpreservingstore.com/detail/TCL+1440072400

Tscarborough · « **Reply #30 on:** August 01, 2010, 07:13:04 PM »

I have nephews (8 and 9) coming over tonight and they are pizzarian, i.e. they won't eat anything but cheese pizza, macaroni and cheese, and yogurt. So I am making them cheese pizza in the house oven (I have a peppersteak dish cooking in the WFO right now). I made the dough the same as usual less any spices, but noticed a package of dried french onion soup when I got the yeast out of the spice cabinet, so I dumped that in for giggles. It sure does smell good as it rises though....

Tscarborough · « **Reply #31 on:** August 01, 2010, 09:36:09 PM »

Success! The squids ate it like it was a Totinos, and I ate some too. The onion note in the dough was perfect!

Tscarborough · « **Reply #32 on:** August 07, 2010, 07:19:50 PM »

Tonight's pizza is for the monthly challenge. I am making a beef fajita with enchilada sauce on tortilla dough. First is the fajita: I marinated it with a dry rub that contains salt, pepper, MSG, and papain for 20 hours in the fridge.

Next I browned it over mesquite charcoal, then put it in the oven to cook at around 250 for 3 or 4 hours.

Tscarborough · « **Reply #33 on:** August 07, 2010, 07:41:34 PM »

And here are the raw ingredients for the enchilada sauce (clockwise from the Roma tomatoes, garlic in the center):
Ancho peppers
Arbol peppers
Clove
Mexican oregano (coarse pepper above)
Hungarian paprika
Comino
Cumin
Sea salt
Brown sugar

Tscarborough · « **Reply #34 on:** August 07, 2010, 08:07:37 PM »

After seeding and rinsing the peppers, I decided to add a chopped white onion. I threw it all into a big skillet and browned everything but the powdered spices at high heat for about 5 minutes. Then I added about 4 cups of water and set it to simmer for an hour or 3 and added the spices.

Tscarborough · « **Reply #35 on:** August 07, 2010, 08:24:37 PM »

Reducing, and I have just been informed that my blender met an untimely death via spoon whilst my oldest made a smoothie. Time to visit the neighbor.

Tscarborough · « **Reply #36 on:** August 07, 2010, 09:03:43 PM »

It took less time than I thought it would to cook down, and 5 minutes in the blender worked to beat it into submission. It still was not quite "right", so I hit it with a half tablespoon of nutmeg and blended for a couple more minutes. Bingo! It is exactly the taste I was looking for from a trip to Reynosa a few years ago.

Tscarborough · « **Reply #37 on:** August 07, 2010, 09:31:26 PM »

I mixed the dough exactly as given on the bag, but had to add 25% more water to get a workable dough. I will let it rest while the meat finishes and I heat the oven, then tighten it up with bench flour.

Tscarborough · « **Reply #38 on:** August 07, 2010, 10:01:14 PM »

The meat is done after a 3ish hour cook at 250, and it is marvelous. Tender, flavorful, and with just enough crust to make it toothsome. The dough has risen a little bit, the oven is on, and I plan on cooking pies within the hour. I will use a mixture of panela and quesedilla cheese, chopped thin and fine. I have sliced onions and red bell to put on too, but the sauce is spicy enough that I will leave off the japs.

dmcavanagh · « **Reply #39 on:** August 07, 2010, 10:19:49 PM »

Don't change a thing, and stop reading about pizza or you'll just get screwed up. :-)