Author Topic: Pizza Anarchy  (Read 114357 times)

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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #1060 on: January 28, 2015, 08:29:31 AM »
I really like the uncured, it does have a lot of oil though.  Thanks, Deb.

Offline stonecutter

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Re: Pizza Anarchy
« Reply #1061 on: January 28, 2015, 09:20:01 AM »
What are you doing for your sauce?  Does it look brownish because of the light?
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #1062 on: January 28, 2015, 11:26:05 AM »
It is the light and crappy camera, the sauce is just crushed tomatoes with basil and a sprinkle of flaked parm.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #1063 on: February 19, 2015, 09:05:13 AM »
Daytona weekend, so that means pizza.  We are having a little party Saturday, so I am making 10 or 12 pizzas.  I stopped by Salt & Time, a local charcuterie and butcher.  I picked up some house made pepperoni, some chile pequin & mexican oregano salami, some fennel crusted lardo and some jowl bacon.  My brother is bringing some excellent venison pan sausage as well.

I plan on a couple of Caputo doughballs and then 8-10 more KABF/semolina made tonight. 

Offline jball123

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Re: Pizza Anarchy
« Reply #1064 on: February 19, 2015, 12:48:07 PM »
Hey would you mind putting up some more pics of your brick oven.  I'm interested in maybe building one sometime in the future.  Thanks

I too, am interested in building a brick oven, I was wondering how long it takes to make one? Also, how long do they last? My final question is, do you personally make anything else in the oven, besides pizza?
Thanks.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #1065 on: February 19, 2015, 01:51:22 PM »
You could technically build an oven in a weekend, but the reality is that it generally spreads out into weeks or even months.  It will last for thousands of years if built correctly.  I make all kinds of stuff in the oven, scroll back through the thread to see pics of some of the things I have cooked, but I still usually cook pizza the day before I cook other things (it is a function of the temperature of the oven).

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #1066 on: February 20, 2015, 10:01:05 AM »
I made 3 batches last night:

2-1/2c Caputo
1-1/4c water
1 tsp salt
1/2 tsp ADY
(For 2 balls)

2 Ea:

4c KABF
1c semolina
2-1/4c water
2 tsp salt
1-1/2 tsp ADY
(For 4 balls ea)

That will give me 10 14" pizzas for about 20 people.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #1067 on: February 20, 2015, 10:56:02 PM »
Some process pics.

1. KABF #1  24 hour room temp rise.
2. KABF #2  ready to dump onto the bench.
3. KABF #2  freshly dumped.
4.  All the KABF's napping.
5.  Caputo balls.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #1068 on: February 22, 2015, 12:52:11 PM »
1. Pepperoni (forgot about it for 10  seconds, torched the crust).
2. Broccoli, parm, onion and EVOO.
3. Italian sausage and onion.
4. Salume, japs, and onion.

I made a couple more, but didn't do pics, but there were only 10 or 12 of us, so that was enough.

Online TXCraig1

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Re: Pizza Anarchy
« Reply #1069 on: February 22, 2015, 01:16:01 PM »
That salumi pie looks just about perfect.

The broccoli on the second pie looks a lot like Brussels sprouts  ;D
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #1070 on: February 22, 2015, 01:25:32 PM »
Yeah, that is probably what it was.  Long day, longer night.  Adult beverages were involved.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #1071 on: March 01, 2015, 02:39:17 PM »
9 day old dough from last weekend, time to make a bacon wrapped Detroit style!

1. Bacony edge wrap
2. Dough in pan
3. Risen and ready to top

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #1072 on: March 01, 2015, 04:29:25 PM »
And the finish.  I just put a few slivers of onion on it for toppings,and yellow cheddar for the edge.  It is very damn good, certainly will make again.

Offline deb415611

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Re: Pizza Anarchy
« Reply #1073 on: March 01, 2015, 04:40:17 PM »
Nice Tom.  Did the bacon get crunchy at all or still soft?
Deb

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #1074 on: March 01, 2015, 04:43:30 PM »
The very edge was crunchy (the way I like it) but most of it was soft (the way Momma likes it).  Next time, I will give the bacon a little time in the microwave.

Online TXCraig1

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Re: Pizza Anarchy
« Reply #1075 on: March 01, 2015, 04:46:39 PM »
Looks like you used fairly thick bacon. Do you think thin slice would be better?
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #1076 on: March 01, 2015, 05:40:38 PM »
To tell you the truth, that was the thinnest, cheapest I could find (Safeway brand hickory smoked).  Next time, I will use good thick bacon that is precooked to about 75% done so that it will get very crispy the way I like it.

Offline moose13

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Re: Pizza Anarchy
« Reply #1077 on: March 01, 2015, 07:47:33 PM »
Yow! I could go for a slab of that right about now.