Author Topic: Pizza Anarchy  (Read 129764 times)

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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #250 on: March 08, 2011, 09:30:57 PM »
No, it is incorrect.  I am lefthanded and acronym challenged, so I get all directions backwards.  They are tsp's.

I have not sifted flour in 20 years, although that is the way I was taught.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #251 on: March 12, 2011, 05:15:51 PM »
Making a 24 hour warm rise dough for tomorrow evening.  I am filming it, so if it is watchable I will post it.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #252 on: March 12, 2011, 08:52:56 PM »
Note to self:  Just because Mamma goes out of town does not mean that you should destroy the kitchen and dining room for a video.

Offline PapaJon

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Re: Pizza Anarchy
« Reply #253 on: March 13, 2011, 01:42:34 AM »
Any pics of the video? 
              ::)
Jon

Offline JConk007

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Re: Pizza Anarchy
« Reply #254 on: March 13, 2011, 09:14:07 AM »
Cool thread should not have gone thru it so early in the am? lost an hour and my mind is spinning with all the toppings. Quick question on the oven ? not sure if you posted somewhere measurements Cooking floor L and W and Dome Height? And how did you determine that measurement
Thanks Tom pies look great!
john
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #255 on: March 13, 2011, 10:47:01 AM »
24x36 if I remember right.  All that film-making made me hungry, so I made a drunk-pizza.  Calabrese and japs, with a Oaxaca/white cheddar blend.  I sprinkled a blend of oregano, red pepper flakes, and cracked pepper on it like My Uncle does in his restaurant.  Then me and the pizza dogs ate the whole damn thing.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #256 on: March 13, 2011, 04:08:46 PM »
Here is one of my Uncle's pies.  They cook in a WFO, but do not make Neapolitan type pizza.  I had three when I was there a couple of weeks ago, a Margarita (pictured), a vegetarian (for my daughter), and a meat lovers.  They were all very good, thin and crispy.

http://www.bellafigura.net/

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #257 on: March 13, 2011, 05:15:07 PM »
I reviewed the video, and even though I am stopped up (allergies) and half drunk, it is (barely) viewable.  After I cook tonight I will work on getting it posted to Youtube.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #258 on: March 13, 2011, 08:57:00 PM »
I am too full to do anything by nap.  I made the three, a fajita and onion for my neighbor, which I forgot to take a picture of, and these two.

Calabrese and sauteed onions, shallots, and garlic, and one with that plus baby portabello mushrooms.  This dough tore on all three pies, so I will blame it on the coconut oil, since that is all I did different.  Other than that it was very good.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #259 on: March 20, 2011, 11:34:31 AM »
No time for pizza this weekend but I did make some focaccia bread for a party.  I did my standard dough and divided it into a 1/3 ball and a 2/3 ball.  The first pic is the thin one, I cooked it very crisp and broke it up for dipping the artichoke dip my wife made. It had cracked pepper, sea salt, green onions, and Parmesan reggiano  The second was about an inch thick and crisp but not as much as the first.  It had diced paprika peppers as well as cracked pepper, sea salt, capers, and Parmesan reggiano.  Both were good and didn't last long, nor did the dip.

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!

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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

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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.