Author Topic: Pizza Anarchy  (Read 106794 times)

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buceriasdon

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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!
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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.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #350 on: May 15, 2011, 03:20:53 PM »
Here is a pic of one I made.  For sauce I used Cento Passata straight from the bottle, then sprinkled herbs on top.  The cheese is Quesco Fresco, and the only topping is caper berries.  The sauce dried out completely, and the cheese browned up like little marshmallows.  A strange pizza, almost foccacia, but pretty good.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #351 on: May 15, 2011, 08:14:47 PM »
A couple more tonight.  The first is a pepperoni, straight passata with herbs sprinkled on before the blended mozz/queso fresco cheese.  The second is also passata straight, herbs sprinkled on, then fresh mozz with the same herbs tossed with the cheese.  For toppings it has yellow cherry tomatoes, cilantro, and a lot of diced prosciutto.  Both were 16" and had a very thin crust.

Offline Ronzo

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Re: Pizza Anarchy
« Reply #352 on: May 15, 2011, 08:51:49 PM »
Tom, you're killin' me bro.
Fuggheddabowdit!

~ Ron

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Offline chickenparm

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Re: Pizza Anarchy
« Reply #353 on: May 15, 2011, 09:57:01 PM »
Wow,those new pics are too much! Wonderful job! They look so damn good!
 :pizza:
-Bill

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #354 on: May 15, 2011, 10:15:25 PM »
Thanks!  I think I have finally figured out a process for the kitchen ovens.  I have a double wall unit, and I turn the lower to 550 and let it preheat for about 10 minutes, then put the pizza on the lowest rack (on a screen).  Once the element (on the bottom) turns off in about 4-5 minutes, I move the pizza to the upper oven, which I turn on when the pizza goes into the bottom oven.  It is set to high broil, and the upper element stays red for the remaining 2-3 minutes of the bake.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #355 on: May 19, 2011, 06:58:54 PM »
Missed it by a hair.  My cheese monger sent out an email saying that they had just gotten some buffala mozzarella on the plane from Italy.  2 hours later when I got there, all gone.  I settled for some fresh mozz, some mild Billy Blue (goat blue) Sarvecchio Sartori, and some Salametto piccante sliced nickel thin.

I also picked up some Central Market organic passata that says bottled in Southern Italy, some organic cherry tomatoes, cilantro, shallots, and baby portabellos.  I think I will go ahead and make my dough tonight for Saturday night's bake; it will be my oldest daughters first night home in many months.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #356 on: May 20, 2011, 09:02:49 PM »
2 batches, made last night and bulk fermented on the counter for 10 hours, then into the fridge for another 12.  Balled and into the cups for another 24 hour cold ferment. These are a little heavier than my normal 280-300g, they run around 350g.

The first is straight Caputo, the second is KABF/semolina:

5 cups Caputo
3-1/4 cups water (including the one cup used to proof the yeast)
1 tsp ADY
1 tsp turbinado sugar
2 tsp pickling salt

4 cups KABF
1 cup semoilina
3-1/2 cups water (including the one cup used to proof the yeast)
2 tsp spice blend
1 tsp turbinado sugar
1 tsp pickling salt



Offline c0mpl3x

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Re: Pizza Anarchy
« Reply #357 on: May 21, 2011, 04:26:13 AM »
im looking forward to more people using semolina in their pizzas, it has wonderful results  :pizza:
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Offline jonesyb

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Re: Pizza Anarchy
« Reply #358 on: May 21, 2011, 04:32:30 AM »
There is only one type I can find in my store and it's quite coarse, is it OK to use this or should it be as fine as flour?

Offline c0mpl3x

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Re: Pizza Anarchy
« Reply #359 on: May 21, 2011, 04:37:52 AM »
There is only one type I can find in my store and it's quite coarse, is it OK to use this or should it be as fine as flour?

if you let the coarse semolina sit in your remaining water (if you are blooming your yeast with part of the total water) or sit in the water for a few hours before mixing, it seems to make a big difference
Hotdogs kill more people than sharks do, yearly.


 

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