Author Topic: Pizza Anarchy  (Read 137952 times)

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Offline Ev

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Re: Pizza Anarchy
« Reply #550 on: June 02, 2012, 08:34:44 AM »
No pizza for you? Nay, cold leftover pizza for them! :angel:


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #551 on: June 03, 2012, 05:36:41 PM »
This can only mean one thing....

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #552 on: June 03, 2012, 08:31:01 PM »
Finally, pizza.  I made a filleti, an Italian sausage, onion, and mushroom, a hotdog pizza, and a pit-pie.  Unfortunately, the pics of the filleti and the Italian sausage did not show up; corrupted data.  Time for a new camera or mem card at least.

Dough was All Trumps at about 65% hydration 3 day cold ferment, sauce was garden grown San Marzano and basil sauce made by DerkP from the Forno board and graciously sent to me (and it was GOOD!), the cheese was whole milk mozzarella coarse grated.  All in all I am happy and full, plus I have pizza to take to work tomorrow.  Oh yeah, the hotdog pizza was actually pretty dang good.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #553 on: June 15, 2012, 09:37:38 PM »
A quick rundown of the thread (but only about half the pics).


Offline Pete-zza

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Re: Pizza Anarchy
« Reply #554 on: June 16, 2012, 06:00:34 PM »
Tom.

That is a terrific video. I went so far as to add the YouTube link to the collection at Reply 5 at http://www.pizzamaking.com/forum/index.php/topic,7799.msg67003.html#msg67003.

Peter

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #555 on: June 16, 2012, 06:18:02 PM »

Thank you Pete, I hadn't thought of that.

Offline Tscarborough

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Faking it
« Reply #556 on: June 22, 2012, 08:42:37 PM »
My lovely wife informed me last night that I had to make a pizza tonight for a young couple in our neighborhood who just had a baby.  No time for making dough and no time for messing around when I got off work tonight.  I stopped and bought a couple of frozen doughballs on my way home, put them into the (black) bed of my truck and they were thawed by the time I got home (97 degrees ambient).  I used HEB marinara sauce, HEB pizza blend cheese, Hormel brown pack pepperonis, and did the deal in less than 10 minutes from walking in the door.

They told the wife that it was the best pizza they had ever had, and even allowing for civility, it certainly did look and smell good.  I will probably do the other dough later tonight and will take a picture, but it just goes to show that you can make a decent pizza without a lot of time and effort invested.

Offline dmcavanagh

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Re: Pizza Anarchy
« Reply #557 on: June 22, 2012, 08:55:24 PM »
I was intriqued by @Norma's "Pepe's Dough" thread a while back and made some pizzas with the frozen dough balls which were originally produced in my home territory. Aside from being just a little bland, they made a pretty good pizza. What is "HEB"?
Rest In Peace - November 1, 2014

Offline Pete-zza

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Re: Pizza Anarchy
« Reply #558 on: June 22, 2012, 09:05:07 PM »
Tom,

I experienced the same thing recently when I saw that a Safeway affiliate near me started to sell a Safeway-branded "ready to bake" pizza dough. I think the normal price is $1.75 but I have seen it on sale for just $1.00, for a 16-ounce dough ball. The ingredients are solid ingredients, including "the finest spring wheat flour from the Red River Valley". Most of the time the dough balls, which are kept in an open refrigerated case, look overfermented (very soft, light and billowy with some signs of collapse). But I purchased one anyway and froze it. When I used it, it produced a very good pizza. It even crossed my mind to try to reverse engineer the Safeway dough but, apart from doing that as an intellectual challenge, it doesn't make much sense when you can buy the dough balls on sale at $1.00 each. In my case, I used some Classico ground tomatoes with a few herbs, garlic powder, etc., and some Armour pepperoni.

Peter


Offline norma427

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Re: Pizza Anarchy
« Reply #559 on: June 22, 2012, 09:36:42 PM »
Tom,

I also used different frozen dough balls and thought they made decent pizzas.   :)

Norma

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #560 on: June 22, 2012, 09:52:21 PM »
It wasn't so much the dough alone, that frozen dough is pretty good for the kitchen oven, it was the totality, the banality of the ingredients that still turned into (I can't make myself say "good") a decent pizza.  But it took 10 minutes instead of a couple of hours work spread over 2 or 3 days.

HEB is the best supermarket chain in the world.  Texas and maybe AZ, I don't know, but they buy local, stock local requests, and are cheaper than Wallyworld.  I am no grocery slouch, I shopped Schwegmann's in it's heyday:

http://old-new-orleans.com/NO_Schwegmann.html

Beer cooler to your right as you enter, pick up a sixer on a Saturday morning, fire up a cig, and do your shopping.  Those days are gone.

Offline Pete-zza

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Re: Pizza Anarchy
« Reply #561 on: June 22, 2012, 10:02:53 PM »
What is "HEB"?

Dave,

HEB stands for H. E. Butt, one of the early principals in the H-E-B grocery chain (http://www.fundinguniverse.com/company-histories/h-e-butt-grocery-company-history/).

Peter

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #562 on: July 01, 2012, 07:02:07 PM »
I have been trying to make Maggiano's flatbread/pizza today (http://www.maggianos.com/EN/Pages/Menu.aspx#).  The first try did not work, so this time I pre-baked the crust to 90% of done.  I will top it and hit it with a minute or so under the broiler, which is probably how they do it too.

Left is the dough, very low hydration with a good amount of lard and salt, All-trumps bromated and water.  Middle is rolled out and docked, right is cooked.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #563 on: July 01, 2012, 07:21:51 PM »
Better, still a little dense.  Next batch I will up the lard a tad.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #564 on: July 15, 2012, 07:08:52 PM »
Not time for real pizza, so I used dough in a can,  Swedish meatballs the wife made, HEB marinara, onions and tomatoes for a quicky Sunday evening pizza.

Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #565 on: July 17, 2012, 07:33:39 PM »
Nice look'in Sunday evening pie Tom.
Someone else recently used "dough in a can" and said that stuff ain't too bad. Who'd athunk... ???
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #566 on: July 19, 2012, 09:59:30 AM »
I wouldn't serve it to guests, but when you are hungry and forget to plan ahead....


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #567 on: July 21, 2012, 01:53:07 PM »
From the cauliflower on pizza thread, I decided to try some variations of both cooking/not cooking the cauliflower, but also try various combinations of other toppings and sauces.

Here is how I prepped the cauliflower (I am just making tiny taster pizzas, so I just did a little of each):

Clockwise from upper left:

Minced cauliflower and garlic lightly roasted.

Raw, small florets

Raw, coarse chopped

Browned in bacon fat small florets

Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #568 on: July 21, 2012, 02:05:06 PM »
Upper left has my vote but I have a feel'in lower left jus may be the winner (damn that bacon fat >:().....I think getting some of the water out as you did on those two will make them leaders. But then, I'm not a cauli fan....breaded an deep fried is the only way I've ever really liked it.
Nice experiment.
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #569 on: July 21, 2012, 02:13:48 PM »
Bacon fat batch wins in the taste battle right now, but baking them may change it.  I made a white sauce to work with these (and I am going to try hummus on at least one):

1 stick of cream cheese warmed
3 tsp EVOO (to help keep it from drying out in the oven)
1/4 cup diced cilantro
Double pinch coarse black pepper, Allepo pepper, horseradish powder and sea salt
Pinch of celery seed powder and fennel powder

Blended and resting to release the flavors

Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #570 on: July 21, 2012, 02:27:22 PM »
Yeah baby...that radish powder ought to bring it all together an make that cauli sing. I like the way you think!   :chef:
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #571 on: July 21, 2012, 02:58:48 PM »
While they cool, I will try and remember what I put on each.

Clockwise from the top:
 (all have white sauce unless they have hummus)

1. Fine chopped raw, bacon, white and green onion over mozzarella.

2. Fine chopped raw, bacon, green onion blue cheese over hummus.

3. Roasted with garlic, blue cheese and onion over mozzarella

Next pic, clockwise from top:

4. Raw florets, bacon and onion over mozzarella.

5. Roasted with garlic, white and green onion over hummus

6. Bacon fat braised florets, onion and blue cheese over mozzarella.
« Last Edit: July 21, 2012, 03:08:05 PM by Tscarborough »

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #572 on: July 21, 2012, 03:07:35 PM »
#1 Too bland, even with the bacon
#2  Yum!
#3, ummm!
#4 Nice texture and taste, at least as good as one and two.
#5 Good, but the garlic overwhelms.
#6 Winner, Winner Chicken Dinna!
« Last Edit: July 21, 2012, 03:09:32 PM by Tscarborough »

Online Jackitup

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Re: Pizza Anarchy
« Reply #573 on: July 21, 2012, 07:02:50 PM »
they look great!

Jon
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #574 on: July 27, 2012, 04:04:12 PM »
I made 2 doughs last night for Saturday, one is a low hydration for a Pizza Inn of the 1970s style, the other is a high hydration for the WFO.  I am going to have to pan the first for a minute to let the top catch the bottom in the WFO, I think.

Thin (2 balls):
4 cups KABF
1-1/4 water
2 tsp shortening
1 tsp salt
1/4 tsp ADY

Regular (2 balls):
2 cups All Trumps bromated
1 cup semolina
2cups water +/-
1 tsp salt
1/2 tsp ADY

I am making a sweet sauce for the thin pies, clockwise from the top:
Fresh basil
Brown sugar
Salt
Black pepper
Urfa pepper

I used Classico peeled tomatoes.