Author Topic: Long Time Pizza Maker - New to list  (Read 755 times)

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Offline BardParker

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Long Time Pizza Maker - New to list
« on: November 21, 2011, 08:44:43 PM »
Greetings,

Pizza lover since birth.
I grew up on Shakeys and Pizza Haven.
Loved Pizza & Pipes in Bellevue WA until it was closed.
Have been making pizza for 2 decades with moderate success.

My most recent favorite ,as well as that of my wife, is  the Dominos fiery Hawaiian pizza. Have been able to reproduce this recipe to the point where I believe they would be happy to buy them from me. They might be upset to find out that the crust is more of a Papa Johns type then a Dominos crust.

Recently I have been able to put my 10 Quart Berkel Mixer to use on an more tasty project rather than the usual mixing of rocket propellant.  The mixer has been well cleaned...if not it would really be Rocket Pizza.

Brent


buceriasdon

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Re: Long Time Pizza Maker - New to list
« Reply #1 on: November 22, 2011, 08:01:05 AM »
Welcome Brent, So what goes on a  " fiery Hawaiian pizza " ?
Don

Offline BardParker

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Re: Long Time Pizza Maker - New to list
« Reply #2 on: November 22, 2011, 12:10:37 PM »
The Fiery Hawaiian:

The Base Pizza starts of course with Canadian Bacon / Pineapple. Next..
Fresh Bacon bits, Roasted red peppers, jalapenos.  Mozzarella and Hot Sauce - I have been using a chicken wing sauce added in a spiral pattern.

My pizzas so far have used a hand tossed Papa John's clone crust.

This recipe has led myself and the kids to move to a FIERY-PEP Pizza.

FIERY-PEP Pizza:
Essentially a clone pepperoni pizza with fresh bacon bits and the chicken wing hot sauce added in a spiral pattern before the last sprinkle of Mozzerella.

Will be making both in the next day or 2.

Brent
 :pizza:


Online Pete-zza

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Re: Long Time Pizza Maker - New to list
« Reply #3 on: November 22, 2011, 12:45:52 PM »
My pizzas so far have used a hand tossed Papa John's clone crust.

Brent,

The pizzas you describe show a good imagination in your selection of "fiery" toppings. Which Papa John's clone dough recipe have you been using?

Peter

buceriasdon

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Re: Long Time Pizza Maker - New to list
« Reply #4 on: November 22, 2011, 01:47:33 PM »
Brent, If you ever see Manzano(means apple) chiles give them a try. A bit more heat than jalapenos and better flavor IMO. I also use habaneros quite a bit but I don't recommend them for most people.        http://www.melissas.com/Products/Products/Manzano-Chile.aspx
Don

Offline BardParker

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Re: Long Time Pizza Maker - New to list
« Reply #5 on: November 22, 2011, 02:38:04 PM »
Peter,

I have used all 3 of the clones that have been posted under your Pete-zza's Papa John's Clone Thread.

I started with the 2 day clone and had excellent results despite using ADY instead of IDY.  I use a Pendelton Mills Pizza Blend flour (not premix) that is a great deal at the Cash & Carry store.

I have used the Emergency recipe once with good results.

The original recipe takes a lot of planning and discipline.  I mix a 5 ball batch usually.  I'm on my 3rd batch now having mixed on Saturday.  Last batch I used the KABF but this time I reverted to the Pendelton pizza Blend.  Pizza tomorrow and friday probably.

I bought screens but the bottoms were a bit undercooked compared to cooking them on a stone.  My results cooking on a stone 550F, 8.5 minutes are consistently better than the screen in my experience.

I would be willing to post results & pics of the Fiery Hawaiian if interested.
Brent

Online Pete-zza

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Re: Long Time Pizza Maker - New to list
« Reply #6 on: November 22, 2011, 03:00:20 PM »
Brent,

Yes, I--and I'm sure other members--would be interested in seeing photos of your Fiery Hawaiian pizza. You might post the photos in the Papa John's clone thread where other fans of PJ pizzas can get some toppings ideas.

Peter

Offline BardParker

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Re: Long Time Pizza Maker - New to list
« Reply #7 on: November 22, 2011, 03:57:30 PM »
Will plan on posting results to the Papa John's clone thread.
Brent