Author Topic: Tex-mex pie: What kind of crust platform would you use?  (Read 95 times)

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Offline Johnny the Gent

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Tex-mex pie: What kind of crust platform would you use?
« on: Yesterday at 03:26:24 PM »
I've tried this style of topping before on a NY dough, but think maybe a thinner, crisper crust would work better- either on the stone or in a steel pan. Maybe a little corn meal in the dough? Help me make a wacky, one-off pie, suggestions welcome!
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Offline Pete-zza

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Re: Tex-mex pie: What kind of crust platform would you use?
« Reply #1 on: Yesterday at 03:59:22 PM »
I've tried this style of topping before on a NY dough, but think maybe a thinner, crisper crust would work better- either on the stone or in a steel pan. Maybe a little corn meal in the dough? Help me make a wacky, one-off pie, suggestions welcome!
J,

Several platforms can be used for a Mexican style pizza. See, for example, the deep-dish and cracker Mexican themed pizzas at:

http://www.pizzamaking.com/forum/index.php?topic=4769.msg40490#msg40490

Reply 50 at http://www.pizzamaking.com/forum/index.php?topic=5762.msg49401#msg49401

And here's one with an egg, using a Neapolitan style dough but in a home oven:

Reply 7 at http://www.pizzamaking.com/forum/index.php?topic=637.msg6332#msg6332

There is also a pizza chain called Pizza Patron that is located mostly in the southern part of the country, including Texas, that specializes in Mexican style pizzas because of the heavy Hispanic demographic. Their pizzas use an American style crust. Here is their menu:

http://pizzapatron.com/pizza.cfm

Peter

Offline TXCraig1

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Re: Tex-mex pie: What kind of crust platform would you use?
« Reply #2 on: Yesterday at 04:01:02 PM »
Tostadas?
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Offline Jackitup

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Re: Tex-mex pie: What kind of crust platform would you use?
« Reply #3 on: Yesterday at 04:05:46 PM »
How bout grinding a few of those tostada's to a med to coarse grind and adding to a modified NY style or even better I think add to Craig's Mozza dough. A couple thoughts anyway.....

jon
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Offline Johnny the Gent

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Re: Tex-mex pie: What kind of crust platform would you use?
« Reply #4 on: Yesterday at 04:34:59 PM »
You guys are great - thanks for the ideas!

I'm strangely inspired today- I whipped up a one-off, thin crust formula
that in my mind should work well for Tex-Mex/Taco pizza applications.

Sneak peek: why yes, that happens to be chunks of homemade lard atop a yellowish, pizza dough, just begging to be massaged in. LOL  Dough has 33.3% cornmeal, 5% lard and a squeeze of lime (my modest squeeze measured 3 gms, to be exact). This is going to be interesting! :o :chef:

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Offline Jackitup

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Re: Tex-mex pie: What kind of crust platform would you use?
« Reply #5 on: Yesterday at 04:40:04 PM »
With bated breath we await..... :-D

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Johnny the Gent

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Re: Tex-mex pie: What kind of crust platform would you use?
« Reply #6 on: Yesterday at 04:49:49 PM »
 :-D

I'm having fun with this experiment!
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Offline TXCraig1

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Re: Tex-mex pie: What kind of crust platform would you use?
« Reply #7 on: Yesterday at 04:58:39 PM »
The best Tex-Mex pie I've had is Tom's (Tscarborough) Guadeloupe such as this one from TPS1:

Tequila courtesy of Peter  ;D
Pizza is not bread. Craig's Neapolitan Garage

Offline Johnny the Gent

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Re: Tex-mex pie: What kind of crust platform would you use?
« Reply #8 on: Yesterday at 05:37:02 PM »
Yes, IIRC Tom uses cilantro on that pie. Nice!

Dough ready for dividing and balling. Check out the "cornmeal stubble" on the d.balls.
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