Author Topic: recent pie  (Read 2732 times)

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Offline abilak

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recent pie
« on: September 17, 2007, 02:19:39 PM »
3 cups scooped then leveled of King Arthur bread flour
3 tsp vital wheat gluten
1 tsp salt
1 tsp sugar
250ml water (or 1.06 cups) 50 degree water
5/8 tsp IDY

Put flour in cusinart (using metal blade), then added gluten, salt, sugar, then yeast.
Stired around for a few seconds then slowly added water.
Once water absorbed, added oil slowly.

Oiled 2 tupperware containers, split the dough in 2 balls then tossed in there.
Regrigerated for 72 hours. Took dough out 1 hour prior to cooking.
Also, pre-heated oven at 550 for 1 hour before cooking.
Pizza cooked on a 14" 3/4" thick stone.

5 scoops of 7/11 tomatoes (I usually use 3 scoops), we wanted this one saucy.
Some other toppings like onions and black olives.
4 oz of Polly-O Gourmet Mozz and a sprinkle of sargento part skim mozz.
Pizza size was 14"

Cooked for 4 mins, rotated then cooked another 4.

Crust was crispy depite all of the sauce.
« Last Edit: September 17, 2007, 02:30:20 PM by abilak »


Offline canadianbacon

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Re: recent pie
« Reply #1 on: September 17, 2007, 02:43:57 PM »
Hey Andy,

pretty impressive stuff there, the pie look really great ! and it looks like you have
the pizza tossing down to a science !

if you ever want to post a video on YouTube , or have done so already, please post
a link, I'd love to watch.

Looks like you got the skin nice and thin during the toss in one of those images.

Nice stuff ! thanks for sharing.  ;D
Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

Offline bolabola

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Re: recent pie
« Reply #2 on: September 17, 2007, 03:10:27 PM »
That looks great..I'm going to give your dough a try..
I've never seen 7/11 tomatoes..is 6 in 1 simular??
Pizza Rocks

Offline pnj

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Re: recent pie
« Reply #3 on: September 17, 2007, 05:05:01 PM »
Looks really good.

No oil eh?

Offline scott r

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Re: recent pie
« Reply #4 on: September 17, 2007, 05:05:12 PM »
the Stanislaus 7/11 and the Escalon 6 in 1 all purpose ground are pretty much the same product, except that the 7/11 has citric acid.  In taste tests between the two I prefer the 6 in 1, but they are very close and on a finished pizza I doubt you could tell much difference.  Both of these products contain a bit of tomato peel/skin unlike the stanislaus tomato magic, or the Escalon peeled ground 6 in 1 (which are also very similar).

Offline abilak

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Re: recent pie
« Reply #5 on: September 18, 2007, 09:34:15 AM »
About the olive oil. Yes, I stated above that the oil was added after the gluten, flour, sugar, and yeast, were absorbed.. but I forgot to say how much. About 1 TBS or so. I have used a little more or less with the same results.

Yeah, it would be cool to make a youtube video. Perhaps I will give that a shot soon.

Offline abilak

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Re: recent pie
« Reply #6 on: September 18, 2007, 09:43:47 AM »
I like the 7/11 tomatoes, they are Stanislaus (http://www.stanislausfoodproducts.com).  A local gourmet market sells the big cans. I also have a can of the Alta Cucina plum tomatoes that I am going to use when this runs out.

I also like some supermarket brands around here in FL that they sell at Publix supermarkets... Ga-Red are really good, Cento are very good too, and Dei Fratelli are also excellent. Only by those brands as whole tomatoes, add 1/3 can of tomato paste, and mix in the food processor. You can also add some basil, oregano, and black pepper for taste. Although, so far Stanislaus are my absolute favorite. These tomatoes can really make the pie.

I prefer Polly-O gourmet mozz, but I try to limit how much I use (because we eat pizza so much!) and mostly go with the part-skim, sometimes mixed with the whole milk cheese.

Offline lilbuddypizza

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Re: recent pie
« Reply #7 on: September 18, 2007, 08:07:20 PM »
Looks VERY tasty!

Offline toddster63

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Re: recent pie
« Reply #8 on: September 20, 2007, 12:31:05 AM »
Great new avatar, abilak--it's very YOU!   :chef: