Author Topic: Shakeys pizza & some tips  (Read 85781 times)

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Offline Lydia

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Re: Shakeys pizza & some tips
« Reply #100 on: November 29, 2012, 07:29:07 PM »
The food industry is driving me mad.  >:(

Well, I used to use Nucoa for a "true margarine" But they "just" changed their product to Buttery Sticks (65% oil), so I guess I'm screwed on that one. It's still dairy free so it's a "no scorch product" so you can use it to saute or for oiling waffle grids or a griddle. Tastes nearly identical to Country Crock.

When Shedd's Spread re-branded as Country Crock, it was basically a clarified butter blended with partially hydrogenated oil and a touch of artificial butter flavoring. (Clarified butter is totally shelf stable and lasts nearly forever.) Everyone went nuts over Country Crock, then they reformulated. ::)

Man......I guess I'll have to formulate a margarine recipe now   :-\  arggg!!!

anyhow... My recommendation was just shot down, so I guess that just leaves the whipped butter I posted in the pancake thread. Just eliminate the water and don't whip a lot of air into it, just get it nice and smooth.

Sorry  :(
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.


Offline Chicago Bob

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Re: Shakeys pizza & some tips
« Reply #101 on: November 29, 2012, 07:31:15 PM »
LARD
Straight , good old Armor or some 'ol down an dirty local Manteca style?   >:D

http://www.foodandwine.com/articles/lard-the-new-health-food
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Offline Don K

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Re: Shakeys pizza & some tips
« Reply #102 on: November 29, 2012, 07:37:38 PM »
The food industry is driving me mad.  >:(

Well, I used to use Nucoa for a "true margarine" But they "just" changed their product to Buttery Sticks (65% oil), so I guess I'm screwed on that one. It's still dairy free so it's a "no scorch product" so you can use it to saute or for oiling waffle grids or a griddle. Tastes nearly identical to Country Crock.

When Shedd's Spread re-branded as Country Crock, it was basically a clarified butter blended with partially hydrogenated oil and a touch of artificial butter flavoring. (Clarified butter is totally shelf stable and lasts nearly forever.) Everyone went nuts over Country Crock, then they reformulated. ::)

Man......I guess I'll have to formulate a margarine recipe now   :-\  arggg!!!

anyhow... My recommendation was just shot down, so I guess that just leaves the whipped butter I posted in the pancake thread. Just eliminate the water and don't whip a lot of air into it, just get it nice and smooth.

Sorry  :(

Maybe use butter flavored Crisco instead? You can add however much water you want to then.
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Offline Lydia

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Re: Shakeys pizza & some tips
« Reply #103 on: November 29, 2012, 07:46:10 PM »
Maybe use butter flavored Crisco instead? You can add however much water you want to then.

Yah, I'm right with yah Colonel..I'm working on it in my head right now. It could work in a modified version of the whipped butter. As a spreadable margarine "Just water" wont work, it will still coat the tongue so bad it'll gag a person... been there done that. Just thinkin' out loud. (jepardy theme song playing in the backgound.)
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline Chicago Bob

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Re: Shakeys pizza & some tips
« Reply #104 on: November 29, 2012, 07:54:16 PM »
The food industry is driving me mad.  >:(

Well, I used to use Nucoa for a "true margarine" But they "just" changed their product to Buttery Sticks (65% oil), so I guess I'm screwed on that one. It's still dairy free so it's a "no scorch product" so you can use it to saute or for oiling waffle grids or a griddle. Tastes nearly identical to Country Crock.

When Shedd's Spread re-branded as Country Crock, it was basically a clarified butter blended with partially hydrogenated oil and a touch of artificial butter flavoring. (Clarified butter is totally shelf stable and lasts nearly forever.) Everyone went nuts over Country Crock, then they reformulated. ::)

Man......I guess I'll have to formulate a margarine recipe now   :-\  arggg!!!

anyhow... My recommendation was just shot down, so I guess that just leaves the whipped butter I posted in the pancake thread. Just eliminate the water and don't whip a lot of air into it, just get it nice and smooth.

Sorry  :(
Oh, I knew you would not sit still for this and be on to something...."Lydia, you are in the lead, please choose a category"
Colonels Crisco will need some salt water whipped in there, no?

edit: shortening tastes nasty though compared to lard, no? I think German folks keep a dish of lard on their countertops...gonna ask my GF when she comes home later...
« Last Edit: November 29, 2012, 08:06:23 PM by Chicago Bob »
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Offline Lydia

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Re: Shakeys pizza & some tips
« Reply #105 on: November 29, 2012, 09:44:46 PM »
Quote
Colonels Crisco will need some salt water whipped in there, no?


  • Oil would be number one in pecking order, preferably flavorless or use the clarified butter. Could prove helpful since it's pretty solid in nature around 75 F+
    Followed by shortening (I would go with a generic brand not Crisco, but am considering Butter Flavor Crisco)
    Definitely salt, I would use a fine grained salt (popcorn salt) because is disperses better without heat, preferably not iodized unless you want the dextrose and silicone. the dextrose might prove beneficial though. And  yes, it can be dissolved in the water, if used.
    Most 1960-70 margarine's had buttermilk, but I can't remember if it scorches since the solids are removed.
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline Lydia

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Re: Shakeys pizza & some tips
« Reply #106 on: November 29, 2012, 09:49:29 PM »
Quote
Most 1960-70 margarine's had buttermilk, but I can't remember if it scorches since the solids are removed.

Oh yeah, it does, because modern day buttermilk is just cultured nonfat milk.  Doh!
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline Lydia

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Re: Shakeys pizza & some tips
« Reply #107 on: November 29, 2012, 09:51:52 PM »
So in California this means it also has Nonfat milk solids to meet Cali's protein content requirements.
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline Lydia

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Re: Shakeys pizza & some tips
« Reply #108 on: November 29, 2012, 10:00:37 PM »
Quote
shortening tastes nasty though compared to lard, no?

Some do...most of them have too high a ratio of brown to white fat and taste well...fatty.
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.


Offline DNA Dan

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Re: Shakeys pizza & some tips
« Reply #109 on: November 29, 2012, 11:05:13 PM »
Straight , good old Armor or some 'ol down an dirty local Manteca style?   >:D


Gotta be down an dirty for me, Manteca all the way. Have you tried it spread thin on a cinnamon roll? Tasty.

Hey Lydia, what about Imperial Margarine. I see that a lot in stores and they sell a "spreadable" version, but are the sticks the real deal?
« Last Edit: November 29, 2012, 11:15:12 PM by DNA Dan »

Offline Jet_deck

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Re: Shakeys pizza & some tips
« Reply #110 on: November 29, 2012, 11:28:31 PM »
Gotta be down an dirty for me, Manteca all the way. Have you tried it spread thin on a cinnamon roll?....

Lard on a cinnamon roll?  You sir, are hard core.  I wanna party with you.  You, Peter, Craig, Tscarborough and I would be in jail within hours of meeting.  No doubt in my mind.
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Offline Chicago Bob

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Re: Shakeys pizza & some tips
« Reply #111 on: November 29, 2012, 11:38:32 PM »
Lard on a cinnamon roll?  You sir, are hard core.  I wanna party with you.  You, Peter, Craig, Tscarborough and I would be in jail within hours of meeting.  No doubt in my mind.
Hey now...don't forget about your 'ol pal Bob. I keep my lawyers cell number on speed dial.... :'(
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Offline Lydia

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Re: Shakeys pizza & some tips
« Reply #112 on: November 30, 2012, 12:47:54 AM »
Hey Lydia, what about Imperial Margarine. I see that a lot in stores and they sell a "spreadable" version, but are the sticks the real deal?

Unfortunately No. The sticks dropped all the way down to 53%. :o It went 70-68-65 before its currently sad 53%, so it irritates me that the box says it good for baking. As far as I can tell it's still "scorch-free" since it only has whey.

The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline Chicago Bob

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Re: Shakeys pizza & some tips
« Reply #113 on: November 30, 2012, 12:57:16 AM »
The food industry is driving Lydia mad....an I think it is stating to get Bob a 'lil crazy too.  :'(
"Care Free Highway...let me slip away on you"

Offline ThatsAmore

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Re: Shakeys pizza & some tips
« Reply #114 on: December 05, 2012, 07:11:19 PM »
FWIW, I noticed at the grocery store I shop at that their house brand labels "Always Save" and "Best Choice" both have 80% vegetable oil stick margarine.
Who put that pie in my eye ?

Offline Lydia

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Re: Shakeys pizza & some tips
« Reply #115 on: December 11, 2012, 11:52:23 AM »
I picked up some "real" margarine. Generic store label. (I never thought I would see the day when I coined "real" with "margarine" but...oh well..it is what it is)

For those who are looking for it.
Calories will be 100% fat
transfat should be 2.5
The word "spread" should not be anywhere on the package.

The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline Lydia

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Re: Shakeys pizza & some tips
« Reply #116 on: December 11, 2012, 07:54:36 PM »
FWIW, I noticed at the grocery store I shop at that their house brand labels "Always Save" and "Best Choice" both have 80% vegetable oil stick margarine.

Thanks Amore

As long as its 80% it's fine for baking, I guess the important thing is that were all aware to read the label and "know" what were really buying.

BTW, welcome aboard!
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.


Offline ThatsAmore

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Re: Shakeys pizza & some tips
« Reply #117 on: March 23, 2013, 11:29:58 PM »
Tonight's Mickey Mouse attempt   :-D

Who put that pie in my eye ?

Offline Chicago Bob

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Re: Shakeys pizza & some tips
« Reply #118 on: March 23, 2013, 11:59:09 PM »
Tonight's Mickey Mouse attempt   :-D
Niiice...a toppings extravaganza.   ^^^
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Offline bbqchuck

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Re: Shakeys pizza & some tips
« Reply #119 on: November 18, 2013, 12:07:46 PM »
OK, I'm trying the no yeast, no fuss, recipe Steve posted years ago.  Maybe tonight or later this week.  I have both Buf and WM fresh mozz and other good stuff to top it with.  I've always thought a dough as dry as this seemed to not a leavening agent.   Also, I have some local store high gluten flour that seems to give a good cracker, even better than KASL.  Maybe some malty beer for flavor?  Tom...are you out there? :D

Offline amiart

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Re: Shakeys pizza & some tips
« Reply #120 on: November 17, 2014, 12:53:14 AM »
MMMM nothing like a Birthday at Shakey's!! When the one in Greenbelt, MD went out we bought the player piano..

Man those were good times with good pizza - right down to the goofey hats.

Wonder why the thin crust is almost lost to time?

Circa 1972?

Thin crust is/was lost to time because it would take a million pieces to feel like you had a meal.  Round Table has resorted to super thin crusts recently.. I like it pretty well but I think it completely rips off the customer of substance..  If they are giving less pizza they should be charging less..

Offline Chicago Bob

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Re: Shakeys pizza & some tips
« Reply #121 on: November 17, 2014, 12:26:35 PM »
Thin crust is/was lost to time because it would take a million pieces to feel like you had a meal.  Round Table has resorted to super thin crusts recently.. I like it pretty well but I think it completely rips off the customer of substance..  If they are giving less pizza they should be charging less..
That reasoning is so wrong in so many ways.
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Offline amiart

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Re: Shakeys pizza & some tips
« Reply #122 on: November 17, 2014, 02:15:11 PM »
That reasoning is so wrong in so many ways.

No.. its not at all.. if it takes a whole pizza to fill a person the a family of four will need to buy 2 or 3 pizzas.. if one pizza fills a family of four then it costs them less $.....  It is NOT bad reasoning.. your always being pissy about my treads.. grow up.

Offline Chicago Bob

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Re: Shakeys pizza & some tips
« Reply #123 on: November 17, 2014, 10:58:31 PM »
No.. its not at all.. if it takes a whole pizza to fill a person the a family of four will need to buy 2 or 3 pizzas.. if one pizza fills a family of four then it costs them less $.....  It is NOT bad reasoning.. your always being pissy about my treads.. grow up.
Dough is an inexpensive ingredient, right?

So by your reasoning.....if I sell you a plain cheese 12in pie that weighs 5lbs and tastes like %$# for $10 {and only costs me $2 to make}......you would much prefer that and feel "uncheated" over , say, a world class tasting Craig pie that weighs less than a pound{and costs me $5 to make} for the same 10 bucks?

Also, you don't need to use derogatory words in a condescending manner towards me....how "grown up" is that man?   ::)
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Offline camwell

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Re: Shakeys pizza & some tips
« Reply #124 on: December 17, 2014, 05:42:33 PM »
So, I decided that this would be a good opportunity to make a "Shakey's" style pizza.

My recipe:

16 oz. high-gluten flour
6.5 oz. water
1 tbsp. vegetable shortening
1 tsp. salt

I threw all the ingredients into my food processor and "mixed" until it had the consistency of cornmeal. I dumped the "dough" onto the counter, pressed into a ball, and immediately rolled out thin (this took awhile... the dough did not want to roll out, so I had to let it rest for brief periods of time). Once it was rolled out, I placed in a greased cutter pan and par-baked for 4 minutes at 500 degrees F. After the par-bake, I added sauce, cheese, and pepperoni. The pizza was then baked for about 10 minutes longer until the crust (and bottom) was a golden brown. The pizza was allowed to cool on a wire rack.

The pizza was very good in my opinion. It did not have the yeasty or fermented taste of the DKM thin crust, but it did have a VERY crisp and cracker-like (saltine-like) texture with a clean taste. Actually, it's exactly the way I remember Shakey's pizza!

So, long story short, this one is a winner! And, from start to finish, the pizza was done in under 30 minutes!  8)
and
http://www.pizzamaking.com/forum/index.php/topic,1311.msg17431.html#msg17431

I tried to make a Shakey's-style cracker crust using this method last night. (I used Crisco vegetable-based shortening, and added a pinch of dried oregano and basil.)
Poor results.

Several possible problems with my technique:
- I may have been too aggressive with the docking, as I got almost no bubbles during the parbake, and saw no evidence of bubbles in sideviews of finished pie slices
- I was busy doing a few other things while working on the crust, so I ended up letting the dough rest more than the suggested 5 - 10 minutes (it was closer to 15 - 20 minutes); I had also already let the dough sit for a few extra minutes (maybe 5, at most 10) in the mixer bowl after the processing; all of this extra time, among other factors, may have contributed to a hydration level that was too low because it the dough felt a bit dry and was very hard to roll out - needed lots of elbow grease
- to get the toppings looking just right, I ended up baking it for about 17 minutes at 500 degrees, which may have been too much for a cracker-thin crust (the crust actually looked fine, not burnt at all, but was very, very dry)
- note: baked on parchment paper on perforated non-stick pizza pan

The result was a crust that was cracker thin and very crispy, but too bland and pasty-tasting. Tastewise, it lacked for salt and a bit of oil. Texturewise, it was like a thin slab of dried paste, lacking in those nice bubbles you see in the pics posted in this thread.


 

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