CaliforniaPizzaGuy
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Jesus Christ, Family, Beach, AND PIZZA enough said
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« on: September 24, 2009, 11:43:59 AM » |
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Just wondering if anyone out there is in southern california ?
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CaliforniaPizzaGuy
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Jesus Christ, Family, Beach, AND PIZZA enough said
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« Reply #1 on: October 01, 2009, 11:37:14 AM » |
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Sad to say but I don't have any neighbors.
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jeff v
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I'm Valentino not Varasano :)
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« Reply #2 on: October 01, 2009, 12:09:56 PM » |
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I wish I were in SoCal right now...sorry I'm not.  |
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"Good artists copy. Great artists steal" – Picasso
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Fingerstyle
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« Reply #3 on: October 05, 2009, 03:11:12 PM » |
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Yo CPG! I'm in Long Beach. Where are you? Vic  Just wondering if anyone out there is in southern california ?
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CaliforniaPizzaGuy
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Jesus Christ, Family, Beach, AND PIZZA enough said
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« Reply #4 on: October 08, 2009, 12:16:48 AM » |
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Yo CPG! I'm in Long Beach. Where are you? Vic I am in fontana california. Off the 10 freway. Come on over and lets make some pizza ! |
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Guts
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« Reply #5 on: October 19, 2009, 02:12:02 AM » |
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newbe here EL Cajon / San Diego
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Guts/AKA/Kim
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CaliforniaPizzaGuy
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Jesus Christ, Family, Beach, AND PIZZA enough said
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« Reply #6 on: October 20, 2009, 10:39:00 AM » |
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Welcome guts. What style pizza do you bake ?
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Guts
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« Reply #7 on: October 20, 2009, 11:58:49 AM » |
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CaliforniaPizzaGuy I'm not sure how to answer as I have always made my dough medium, not to thick and not thin. I'm her to learn new ways of doing what I have been doing. I would like to learn how to do real deep dish in a clay baking dish. but what I would like to do now, is to prefect a dough that I like not to sweet or salty. I just bought some La Romanella 25Lbs at Smart and Final High Gluten, and some SAF- IDY and I have two pizza balls in the refrigerator for tonight. In my travels yesterday I stopped in the Italian market and got some of there House made sausage, looks good and tonight it will be sausage, mushroom and onion pizza, I will be using Smart and Final Pizza sauce made by La Romanella also. Hey CaliforniaPizzaGuy check out this thread I started. I just added My [ Italian Sausage Soup ] This Is a must try now it's cooling off. Sorry about my reply I got carried away. http://www.pizzamaking.com/forum/index.php/topic,9470.0.html |
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« Last Edit: October 20, 2009, 12:07:56 PM by Guts »
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Guts/AKA/Kim
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CaliforniaPizzaGuy
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Jesus Christ, Family, Beach, AND PIZZA enough said
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« Reply #8 on: October 22, 2009, 01:08:29 AM » |
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Hey guts dont forget to post last night pics of your pizza if you dont mind. I use the same flour and yeast as well. the post was not long at all. I am a avid reader so dont sweat it. What temp do you cook your pizza's ? and what size ? CaliforniaPizzaGuy I'm not sure how to answer as I have always made my dough medium, not to thick and not thin. I'm her to learn new ways of doing what I have been doing. I would like to learn how to do real deep dish in a clay baking dish. but what I would like to do now, is to prefect a dough that I like not to sweet or salty. I just bought some La Romanella 25Lbs at Smart and Final High Gluten, and some SAF- IDY and I have two pizza balls in the refrigerator for tonight. In my travels yesterday I stopped in the Italian market and got some of there House made sausage, looks good and tonight it will be sausage, mushroom and onion pizza, I will be using Smart and Final Pizza sauce made by La Romanella also. Hey CaliforniaPizzaGuy check out this thread I started. I just added My [ Italian Sausage Soup ] This Is a must try now it's cooling off. Sorry about my reply I got carried away. http://www.pizzamaking.com/forum/index.php/topic,9470.0.html |
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Guts
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« Reply #9 on: October 22, 2009, 04:20:48 PM » |
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Dough
3 C flour
2 teaspoons salt
4 teaspoons sugar
1 teaspoons saf- IDY
2 Tablespoons olive oil
1 C warm water plus 3 Tablespoons
I made this is in a Bradman bread machine [white/dough cycle]
Let it rise in a warm oven for 1½ to 2 hours.
Then put in olive oiled bowl covered with a paper towel soaked in olive oil then covered with plastic wrap and put in refrigerator till next day.
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The Candied Mushrooms?
I make these To snack on some times. And used them on the Pie this time.
They are white button mushrooms sliced on the thicker side. Sautéed oil that has pressed garlic in it. With some minced shallots and a splash of Sake.
I use the same method to Sauté Shrimp.
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The Sausage came from a market in Little Italy here in San Diego. What a big difference over store bought.
13 inch pies
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« Last Edit: October 22, 2009, 09:03:39 PM by Guts »
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Guts/AKA/Kim
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Guts
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« Reply #10 on: October 22, 2009, 04:25:06 PM » |
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Oven temp. an close up pics.
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« Last Edit: October 22, 2009, 05:18:25 PM by Guts »
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Guts/AKA/Kim
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scoobekenobi
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« Reply #11 on: October 22, 2009, 08:17:29 PM » |
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Hi
I'm not too far from Fontana..
Living in Redlands and working in Grand Terrace.
I'm hungry....What's cooking??? lol
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CaliforniaPizzaGuy
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Jesus Christ, Family, Beach, AND PIZZA enough said
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« Reply #12 on: October 23, 2009, 03:28:04 PM » |
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Hi
I'm not too far from Fontana..
Living in Redlands and working in Grand Terrace.
I'm hungry....What's cooking??? lol
about time i have someone close to me !! |
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CaliforniaPizzaGuy
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Jesus Christ, Family, Beach, AND PIZZA enough said
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« Reply #13 on: October 23, 2009, 03:29:50 PM » |
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Hey guts thats a beautiful looking pie !! Buying the sausage at a italian market it way better.
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TONY
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I Love Pizza!
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« Reply #14 on: October 23, 2009, 03:50:36 PM » |
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Hey Guts,
Nice Pie!!........I use the La Romanella's Pizza Sauce (from Smart and Final in Long Beach Ca) also but mix it with their Marinara Sauce...(50/50.....pretty good for $1.29 a can. I've also use their La Romanella's flour.......pretty good too.
Tony
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Guts
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« Reply #15 on: October 23, 2009, 04:32:46 PM » |
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CaliforniaPizzaGuy & TONY
Would you consider sharing your dough recipe. I can use a scale I yet to learned the % way, but I read a scale. One question how do you way water? Lbs. per gallon? I have a six Lbs. scale and a gram scale / triple beam goes to 550 grams.
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Guts/AKA/Kim
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TONY
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I Love Pizza!
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« Reply #16 on: October 23, 2009, 05:10:20 PM » |
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Mine is pretty simple:
2 1/2 cups flour
1-cup water
2-teaspoons IDY (if I'm making pizza in an hour or 2)
1/2-teaspoon IDY (long ferment)
1-teaspoon salt
2-teaspoons sugar
12 minute mix in KitchenAid mixer..........plenty of bench flour when shaping pie
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Guts
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« Reply #17 on: October 23, 2009, 07:41:34 PM » |
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Tony are you using saf- IDY
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Guts/AKA/Kim
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CaliforniaPizzaGuy
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Posts: 88
Jesus Christ, Family, Beach, AND PIZZA enough said
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« Reply #18 on: October 24, 2009, 11:53:37 AM » |
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CaliforniaPizzaGuy & TONY
Would you consider sharing your dough recipe. I can use a scale I yet to learned the % way, but I read a scale. One question how do you way water? Lbs. per gallon? I have a six Lbs. scale and a gram scale / triple beam goes to 550 grams.
Flour (100%): 338.51 g | 11.94 oz | 0.75 lbs Water (63%): 213.26 g | 7.52 oz | 0.47 lbs IDY (0.8%): 2.71 g | 0.1 oz | 0.01 lbs | 0.9 tsp | 0.3 tbsp Salt (1%): 3.39 g | 0.12 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp Oil (1.7%): 5.75 g | 0.2 oz | 0.01 lbs | 1.28 tsp | 0.43 tbsp Sugar (1%): 3.39 g | 0.12 oz | 0.01 lbs | 0.85 tsp | 0.28 tbsp Total (167.5%):567 g | 20 oz | 1.25 lbs | TF = N/A I used high gluten flour. I used brown sugar instead of regular sugar. I used sea salt. I used 100% mozzarella. For the sauce I used Stanislaus pizzaiolo and added oregano and basil. I put the water in the mixing bowl. Then I added salt, sugar, then added flour and yeast. I mixed in a KA mixer on the second speed control for 2 mins then added the oil and mixed again for 2 mins. I let the dough rise for 1 hour. I put the dough in the fridge for 12 hours. Let it rise for 2 hours at room temp of 78 degrees. I stretched the dough by hand. Threw the topping on and cooked at 500 degrees on a pizza stone on the middle rack for 3 mins. I moved the pizza to the top rack for 3 mins and this is what I got. |
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TONY
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I Love Pizza!
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« Reply #19 on: October 25, 2009, 04:53:43 PM » |
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Guts,
I use Fleischmann's IDY I buy in bulk at Sam's club.
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