Author Topic: Pizza Anarchy  (Read 137799 times)

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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #325 on: April 25, 2011, 08:11:51 AM »
A few more pies:
1. Chicken, caramelized onions, grilled corn and post-bake cilantro.
2. Deer sausage, Italian sausage, and onions, topped with pecorino romana.
3. Cherry tomato, mushrooms, onions, cilantro.


Offline norma427

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Re: Pizza Anarchy
« Reply #326 on: April 25, 2011, 09:13:25 AM »
Tom,

Great looking pizzas.  I really like all of your creative toppings!  :)

Norma

Offline Jet_deck

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Re: Pizza Anarchy
« Reply #327 on: April 25, 2011, 09:59:20 AM »
They all look perfect,  especially the Guadalupe.  Good job Tom.  Did you happen to take temperatures of the floor?
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Offline fritznewton

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Re: Pizza Anarchy
« Reply #328 on: April 25, 2011, 11:36:42 AM »
Very good looking pies.   One thing I noticed on the Guadalupe was some burned cilantro.  Did that affect taste?  Would tossing the leafs in a bit of OO or hitting them with a dose while on the pie prior to the oven help?   Not a complaint... just an observation and I would gladly eat it!


They all look perfect,  especially the Guadalupe.  Good job Tom.  Did you happen to take temperatures of the floor?

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #329 on: April 25, 2011, 06:21:16 PM »
I didn't measure the floor temp, but it was very hot.  I did a long burn to get rid of some diseased wood.  The Guadeloupe cooked in less than a minute with a nice thin crispy crust.  I coated it pretty good with EVOO, and the burned cilantro did not affect the flavor at all.

Offline jever4321

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Re: Pizza Anarchy
« Reply #330 on: April 25, 2011, 11:10:43 PM »
Seriously man,,,, WOW!

You rock!
-Jay

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #331 on: April 29, 2011, 10:56:20 PM »
I made dough for 4 pizzas tonight for tomorrow or Sunday, cold rise either way.  80/20 KABF/semolina including 1 tsp salt for 800g, 740g water including 1 tsp yeast and 1 tsp sugar.  90% + hydration for the initial rise.  I will weigh the dough after balling to see how much bench flour it picks up. Divided by four = 4-385g doughballs I may go for five at 308g.

I picked up some St. Pete's Select Amblue cheese, Quadrello di Bufala, and some Lucques olives from Antonelli's today, so at least one pie will have those and probably some cilantro and roasted garlic to compete.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #332 on: April 30, 2011, 12:07:52 AM »
After balling (6 doughballs at 270g each) the total dough weight was 1620g, for a final hydration of 84%.  In the cups and warm rising for now, I will probably leave it out overnight, then cool it tomorrow morning.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #333 on: April 30, 2011, 05:34:11 PM »
I let it warm rise for about 12 hours, then put it into the fridge for tomorrow evening.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #334 on: May 01, 2011, 12:41:35 PM »
The sauce is a can of Tomato Magic ground tomatoes and a can of Rienzi crushed Italian plum tomatoes (both 28oz).  Clockwise from the fresh basil:
Dried Basil
Black pepper
Oregano
Ground celery seed
Allepio pepper flakes
Smoked paprika
Ground clove
In the center, turbinado sugar and pink sea salt.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #335 on: May 01, 2011, 03:41:34 PM »
It took 5 more tsp of sugar to make this sauce palatable.  I won't be buying either of these tomatoes again.

Online Pete-zza

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Re: Pizza Anarchy
« Reply #336 on: May 01, 2011, 04:28:30 PM »
Tom,

I have always food the Tomato Magic tomatoes from Stanislaus to be quite sweet naturally. Is it possible that the Rienzi's were offsetting the Tomato Magic sweetness to an excessive degree?

Peter

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #337 on: May 01, 2011, 04:33:09 PM »
I tried them both before using and both were somewhat bitter and acidic compared to the HEB brand of tomato sauce that is my standard and both had visible seeds.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #338 on: May 01, 2011, 08:12:07 PM »
We had a cold front that was blowing 20 miles an hour right down the throat of the oven, so I only made a few.  The first is another Guadeloupe (with the Quadrello di Bufala, most excellent cheese), the second is Italian sausage, white and green onion, cilantro and mushrooms.
« Last Edit: May 01, 2011, 08:13:42 PM by Tscarborough »

Offline JConk007

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Re: Pizza Anarchy
« Reply #339 on: May 02, 2011, 07:54:20 AM »
Brilliant in colors and Finished product. Your topping selection allways amaze me. 20 Miles per hour yikes! I plan on venturing out once I get the basics down. Sadly most of my tasters / friends are just not that adventurous. Everytime I do like a veggie or topping other than the standard they leave it on the cooling rack  :(
John
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Re: Pizza Anarchy
« Reply #340 on: May 02, 2011, 08:33:42 AM »
Tom, Great looking and I'm sure tasting pizza! John, I still remember the first time I served a roasted artichoke and chicken pizza to some Mexican friends of mine and the husband picked off all the artichoke.  ??? Oh, and squirted ketchup all over his slices.
Don

Offline Ronzo

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Re: Pizza Anarchy
« Reply #341 on: May 04, 2011, 09:03:11 PM »
Tom, I tried your suggestion of pressing the dough out while still cold.

It worked well. Thanks for the tip!
Fuggheddabowdit!

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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #342 on: May 12, 2011, 09:39:21 PM »
Dough tonight for the kitchen oven tomorrow.  I hope to pour my ODK counter tops on Saturday, so there is no cooking outside this weekend.

I amped up the things that will help browning and quick use in this dough, since I plan on using it tomorrow at this time.

4 c KABF
1 c Semolina
3 c water (including the one with the yeast and a tsp of sugar)
2-1/2 tsp finely diced fresh rosemary
2 tsp ADY
2 tsp sugar (including the one in the yeast-water)
2 tsp salt
2 tsp coconut oil (I nuked it for 15 seconds this time)

1 cup warm water, yeast and 1 tsp sugar for 10 minutes to proof, then all in and mixed vigorously for a couple of minutes.  Covered with  a damp rag on the stove for an hour or 2 to rise, then I will fold it 7 times, ball it, and put it in my new proofing pans for 20-odd hours in the refrigerator.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #343 on: May 12, 2011, 11:05:00 PM »
Doubled, dumped, bulk-balled, folded 7 times, and balled into the pans.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #344 on: May 13, 2011, 08:30:45 PM »
I have just been informed that the house will be filled with teenagers: girl teenagers.  That kills two of the doughs: Pepperoni and a plain cheese.

I was going to do a head to head Saint Guadeloupe vs Queen Margarita, but Now I have to strategerize the remaining 2 doughs.

Offline Jet_deck

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Re: Pizza Anarchy
« Reply #345 on: May 13, 2011, 08:47:02 PM »
cool pans.  did they come with lids?
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #346 on: May 13, 2011, 08:48:25 PM »
No, they stack.  There are lids available, but I am going to try them for a while before I buy 2 lids and 3 more pans.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #347 on: May 14, 2011, 07:39:07 PM »
I was reprieved, the teenagers spent the night at the Walk for the Cure.  I made a couple of odd, but good pizzas, and tried to photo without the flash which was a fail.  I finished the concrete countertops in the ODK today, and plan to make 2 more kitchen pizzas tonight, but I am beat like a mangy dog, so it may not happen.

Offline Jet_deck

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Re: Pizza Anarchy
« Reply #348 on: May 14, 2011, 08:29:42 PM »
Did the containers seal to your liking?
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #349 on: May 14, 2011, 09:27:58 PM »
The containers are the perfect size and seal well.  They allow the balls to expand without contacting the walls, and I simply flipped them over and shook them to drop the dough balls.


 

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