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1
Pete,

I did look at your posts to see what you did when searching about a Pete's or Kate & Al's pizza.  Your Kate & Al's pizza looks delicious.  Do you think the Rosa brand is sweet enough alone to make a good Kate & Al's Pizza copy?  I don't think I have ever seen the Rosa brand where I live.  I have to find my non-stick 1 black pan.  I think it might be in the shed somewhere.  My black pan is not the same size as yours though.  I really don't know how to convert your recipe to baker's percents.  What kind of flour do you use. 

Norma

Norma, I don't recall anything about "Rosa brand". If I did mention "Rosa" in a previous post, it must have been many years ago and I don't use it anymore. Most of the pizza sauce I make these days if from my garden tomatoes.

My version of Kate & Al's pizza only comes close to theirs. I have not yet figured out their sauce recipe, but my dough recipe come close with it's texture.

I don't use baker's percentages, so I can't help you there. However, To convert the CUPS of flour to ounces....

1 cup King Arthur Bread flour = 4.25 oz by weight
Same for All Purpose flour

1 cup Whole Wheat Flour (traditional) = 4.0 oz by weight


Below are my basic ingredients. I use all King Arthur brand flours.
You could probably eliminate the Wheat Flour and use AP Flour instead.
It's the "poolish" technique in general that produces the unique light & airy texture.

      Title: Pizza dough with poolish by pete
 Categories: pizza, italian
      Yield: 1 pizzas

------------------------------------Poolish-----------------------------------
     3/4 cups      Bread Flour
     1/8 cups      AP Flour
     1/8 cups      Wheat Flour
     3/4 teaspoons Bread Machine Yeast (IDY)
     3/4 cups      Water, room temp or slightly warmed
     3/4 teaspoons Brown Sugar, granulated
------------------------------------Dough------------------------------------
       1 cups      Bread Flour
     3/4 teaspoons Brown Sugar
     3/4 teaspoons Bread Machine Yeast (IDY)
       1 teaspoons Salt
     1/8 teaspoons Garlic powder
     A/R Fixed      Half CUP - GP Flour (for dusting & Kneading)
 

---pete---
2
Off-Topic Foods / Re: Smoked turkey?
« Last post by Jackitup on Today at 12:37:50 AM »
Like I said on the other thread B E A U T I F U L
3
Chitchat / Re: What Are You Eating Right Now???
« Last post by steelplayer on Today at 12:32:01 AM »
Thanksgiving does not have to mean dead critters...
4
New Forum Members / Intro - Pittsburgh, PA.
« Last post by rswaz on Today at 12:15:21 AM »
Greetings from the burbs of the Burgh, rswaz here.  Found this site searching Google for info on home pizza ovens.  Looking forward to learning from yinz!
5
Chitchat / Re: What Are You Eating Right Now???
« Last post by moose13 on Today at 12:08:17 AM »
Color, carving, plate, ALL very nice there brother, very nice. Skin even looks great, doesn't look rubbery or leathery like some smoked birds go. Good work! Did you change your workflow much?

jon
Thanks Jon!
Well same 24 hour brine, did two birds this time, 12 pounders, used light apple wood and a nice poultry rub.
It turned out awesome. I did read to separate the skin from the breast and rub underneath. Supposed to help with the skin, it did. Not rubbery at all. Was a huge hit! Thanks for your help brother.
6
Chitchat / Re: What Are You Eating Right Now???
« Last post by Jackitup on Yesterday at 11:58:09 PM »
Color, carving, plate, ALL very nice there brother, very nice. Skin even looks great, doesn't look rubbery or leathery like some smoked birds go. Good work! Did you change your workflow much?

jon
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Off-Topic Foods / Re: Smoked turkey?
« Last post by moose13 on Yesterday at 11:53:22 PM »
Turkey session 2 was outstanding!
Best turkey i have ever had was said many many times tonight.
Went with apple wood, 24 hr brine, and a nice rub i found online.
I nailed this one. Thanks for your help guys!
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Chitchat / Re: What Are You Eating Right Now???
« Last post by moose13 on Yesterday at 11:49:53 PM »
What else.
Smoked turkey, turned out fantastic. Big hit!
9
Off-Topic Foods / Re: Today's Bread
« Last post by Jackitup on Yesterday at 11:35:38 PM »
We are heading over to our friends/neighbors for Thanksgiving Dinner.  Looks like we are in charge of the starch!  In addition to our cashew paella, we baked up some sweet potato rolls (you can engineer different colors depending on the sweet potatoes you pick) and a buttermilk cluster.  Both are fun for holiday dinners.  We have been making them both for a couple of years now - the recipes are here:

http://www.thefreshloaf.com/node/4862/sweet-potato-rolls
http://www.thefreshloaf.com/recipes/buttermilkcluster

Can you find Mitch in the pictures?
The Buttermilk Cluster recipe is one of my favorites for some time and is one of my go to's also. Here's a link to a batch from last year that I added cooked wild rice and onions to. Try it on for size, you'll love it!!  http://www.pizzamaking.com/forum/index.php/topic,29273.msg294015.html#msg294015

jon
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General Pizza Making / Re: How long to bulk ferment
« Last post by jvp123 on Yesterday at 11:21:07 PM »
Thanks so very much Tom. Your detailed response is very much appreciated.
Happy Thanksgivjng!
Jeff
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