Author Topic: Pizza Anarchy  (Read 107076 times)

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Offline Ronzo

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Re: Pizza Anarchy
« Reply #260 on: March 20, 2011, 11:41:59 AM »
That Focaccia looks great, dude.
Fuggheddabowdit!

~ Ron

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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #261 on: March 20, 2011, 11:53:59 AM »
Thank you.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #262 on: March 23, 2011, 11:33:20 AM »
22 Hungry teenage girls will descend upon my house this evening for a pizza dinner (Soccer Team).  My pizza refrigerator died last week.  I was able to squeeze 8 doughs into a cooler with ice-bottles last night, so I hope that they are not too hungry.  8-16" pizzas is cutting it close, I think.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #263 on: March 23, 2011, 05:29:41 PM »
The ice chest method didn't work real well as far as cooling, it was 62 degrees when I left at 6:00 AM and is at 74 degrees now.  The dough balls have risen nicely, though.  Last night on the bench:

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #264 on: March 23, 2011, 07:43:57 PM »
No problem, 8 pies in about 30 minutes, with the Wife helping.  Pics later.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #265 on: March 24, 2011, 10:26:30 PM »
I didn't have time for many pictures, but here are a few.

1. Pepperoni, mushroom, onion.
2. Another PMO.
3. Pizza station, 7 pies done.
4. Cheese Pizza.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #266 on: March 30, 2011, 12:00:23 PM »
I made another deep dish on Sunday night, partly because I was hungry and partly because I wanted to try some powdered habanero I bought.  I used a Walmart pizza crust package (what the hell was that doing in my pantry?!) because it was ready in 10 minutes.  After smashing it into the pan, I added about 4 different types of cheese I had left over, mozzarella, provolone, Parmesan, and Monterrey jack.  Then a light layer of sweet sauce, a layer of pepperoni, more cheese, mesquite smoke thin sliced ham coarsely shredded, green chilies, onions, and some other stuff I can't remember.  More sauce, more cheese, more onions, and then I sprinkled a generous amount of habanaro powder on it. 30 minute bake at 425.

It was surprisingly good, although the crust was not so good as leftovers on Monday.  Sorry for the crappy cell phone pic of the pie in the oven, but the camera batteries were dead, and I just wanted a pic to SMS to a co-worker to make him hungry.

Offline chickenparm

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Re: Pizza Anarchy
« Reply #267 on: April 01, 2011, 09:50:05 PM »
You are a Michelangelo of Pizza Making.
 :chef:
-Bill

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #268 on: April 01, 2011, 10:43:50 PM »
I just tried to edit my dough making video, but it is horrible.  I will try again with better light and someone holding the camera instead of the tripod mount.  

FYI, I consider myself more of the Spanky of pizza making.
« Last Edit: April 01, 2011, 10:49:12 PM by Tscarborough »

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #269 on: April 02, 2011, 11:21:28 PM »
OK, I apologize upfront for the production quality, but at least it gives you an idea.



Offline Ronzo

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Re: Pizza Anarchy
« Reply #270 on: April 02, 2011, 11:29:12 PM »
OK, I apologize upfront for the production quality, but at least it gives you an idea.


looks fine to me
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #271 on: April 03, 2011, 03:47:37 PM »
A friend posted his recipe, such as it is, for Alsatian pizza, AKA Flammekuchen.  His looked spectacular so I decided to try one.  There is not much in common with mine and his other than sour cream, onions, and bacon on a thin rolled dough, though.

His recipe: "Very thin rolled pizza dough on a baking sheet. Spread generous amount of sour cream. Raw sliced onions on top and pieces of bacon on top of that (double smoked preferred). Season with salt and pepper. Crank your oven, with pizza stone if available, as high as it can go and retrieve Flammekuchen when it looks and smells good."


First pic is his, second is my dough:

3 cups bread flour
1 cup blue corn flour
2 tsp salt
2 tsp blue cheese powder
1 tsp crushed brown mustard seed
1 tsp sugar
1 tsp ADY

I hand mixed it with about 2-1/2 cups of water, and it is covered with a damp cloth for an hour or so rise, at which point I will punch it down and ball it for another couple hour rise.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #272 on: April 03, 2011, 04:08:41 PM »
After an hour rise and some kneading, back into the bowl for a couple of hours.

Offline Ronzo

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Re: Pizza Anarchy
« Reply #273 on: April 03, 2011, 06:07:15 PM »
Tscarborough, that Flammekuchen looks awesome. Could you use small crumbles of blue cheese instead of "blue cheese powder"? I've never seen the powder before.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #274 on: April 03, 2011, 06:37:31 PM »
I just pulled them from the oven, one with crumbled feta.  That is some good @#&*!  Pics later.

Offline Ronzo

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Re: Pizza Anarchy
« Reply #275 on: April 03, 2011, 06:42:03 PM »
I just pulled them from the oven, one with crumbled feta.  That is some good @#&*!  Pics later.

Based on that one pic, I bet it is really good. Looking forward to your pics of the finished product.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #276 on: April 03, 2011, 07:08:20 PM »
Some pics.  Crumbled feta, shallots, onion, bacon, and diced red jalapeno.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #277 on: April 08, 2011, 10:31:51 PM »
Pizza night tomorrow in the WFO.  I am just making 4 pies.  The dough will be a 24ish hour warm rise.  I used:
5 cups Caputo OO
2-3/4 cup water
3/4 tsp ADY
1 tsp turbinado sugar
1 tsp pickling salt

Hand mixed for about 2 minutes, to rise for an hour or 2 at which point I will ball it. It is much denser than than the normal.


Offline Pete-zza

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Re: Pizza Anarchy
« Reply #278 on: April 08, 2011, 10:37:59 PM »
It is much denser than than the normal.

Tom,

I don't know how you measure out your flour and water, but 2 3/4 cups of water and 5 cups of the Caputo 00 flour comes to over 80% hydration by my calculation.

Peter

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #279 on: April 08, 2011, 11:15:58 PM »
I weighed the remainder of the 1 kg bag, and I used 870 g of flour in the dough.  2-3/4 cups water is 649 grams for a ratio of  75%, if I did it right.


 

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