Author Topic: More flavour in dough  (Read 81218 times)

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Offline Essen1

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Re: More flavour in dough
« Reply #1750 on: August 24, 2015, 08:34:35 PM »
That's a hell of a dough, Norma! How long did it take you to ball it all up?
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein


Offline norma427

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Re: More flavour in dough
« Reply #1751 on: August 24, 2015, 10:04:04 PM »
That's a hell of a dough, Norma! How long did it take you to ball it all up?

Mike,

About 20-25 minutes to cut, scale, ball, oil and bag.

Norma

Offline norma427

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Re: More flavour in dough
« Reply #1752 on: August 25, 2015, 10:29:10 PM »
Some boardwalk style sausage pizzas with red sauce, and some white veggie pies.

Norma

Offline norma427

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Re: More flavour in dough
« Reply #1753 on: August 25, 2015, 10:30:59 PM »
Norma

Offline CaptBob

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Re: More flavour in dough
« Reply #1754 on: August 25, 2015, 11:03:56 PM »
Oh Norma.......you are sooooo in the groove with your pies.......
Bob

Offline norma427

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Re: More flavour in dough
« Reply #1755 on: August 26, 2015, 07:28:02 AM »
Oh Norma.......you are sooooo in the groove with your pies.......

Thanks Capt Bob!  I would like to try to sell sausage pies and white veggie pizzas all of the time.  I am still experimenting.

Norma

Offline rparker

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Re: More flavour in dough
« Reply #1756 on: August 26, 2015, 07:37:48 AM »
Thanks Capt Bob!  I would like to try to sell sausage pies and white veggie pizzas all of the time.  I am still experimenting.

Norma
Inspiration strikes again. Have you a post anywhere with your preferred white pie using the cream description? Something I can use as a jump off point to concoct with what I have.
Maybe they should just make white T-shirts with pizza juice stains already on them.

Offline norma427

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Re: More flavour in dough
« Reply #1757 on: August 26, 2015, 07:45:01 AM »
Have you a post anywhere with your preferred white pie using the cream description? Something I can use as a jump off point to concoct with what I have.

Roy,

I am still playing around with the white sauce.  I am trying different combinations of good ricotta and heavy cream.  I also am trying different combinations added to those mixtures of fresh crushed garlic cloves, white pepper, a little Kosher salt, some oregano and either Parmesan or Romano, or a combination of both.  I like to be able to spread the white sauce around almost like a red sauce.  I still use some cheddar on top of the sauce, but mozzarella could also be used.

Norma

Offline rparker

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Re: More flavour in dough
« Reply #1758 on: August 26, 2015, 08:38:19 AM »
Roy,

I am still playing around with the white sauce.  I am trying different combinations of good ricotta and heavy cream.  I also am trying different combinations added to those mixtures of fresh crushed garlic cloves, white pepper, a little Kosher salt, some oregano and either Parmesan or Romano, or a combination of both.  I like to be able to spread the white sauce around almost like a red sauce.  I still use some cheddar on top of the sauce, but mozzarella could also be used.

Norma
Is using cream straight from the container part of your requirements?
Maybe they should just make white T-shirts with pizza juice stains already on them.


Offline norma427

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Re: More flavour in dough
« Reply #1759 on: August 26, 2015, 10:13:28 AM »
Is using cream straight from the container part of your requirements?

Roy,

I am not sure what you mean.  I now use heavy cream with ricotta, and add other ingredients for the white sauce.  The heavy cream, ricotta and ingredients are all mixed up before it applied to the skin.

Norma

Offline rparker

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Re: More flavour in dough
« Reply #1760 on: August 26, 2015, 10:26:35 AM »
Roy,

I am not sure what you mean.  I now use heavy cream with ricotta, and add other ingredients for the white sauce.  The heavy cream, ricotta and ingredients are all mixed up before it applied to the skin.

Norma
My apologies for the ambiguous question. I was wondering if your white sauce was ever cooked before going on, like an alfredo would be. The reason I ask is for cream thickening purposes prior to spreading.
Maybe they should just make white T-shirts with pizza juice stains already on them.

Offline norma427

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Re: More flavour in dough
« Reply #1761 on: August 26, 2015, 02:45:37 PM »
My apologies for the ambiguous question. I was wondering if your white sauce was ever cooked before going on, like an alfredo would be. The reason I ask is for cream thickening purposes prior to spreading.

Roy,

I understand what you mean now.  No, the white sauces I make for white pizzas never need to be cooked.  They cook fine in the oven.  I have been adjusting the amount of ricotta and white cream to be able to spread the white sauce better.

Norma

Offline rparker

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Re: More flavour in dough
« Reply #1762 on: August 26, 2015, 03:19:24 PM »
Thanks, Norma. That connected all the dots and gives me a great starting point and has the wheels spinning. Two directions.

Roy
Maybe they should just make white T-shirts with pizza juice stains already on them.