Author Topic: Pizza Anarchy (Read 51937 times)

Tscarborough · « **Reply #380 on:** June 01, 2011, 09:57:17 PM »

That is a very good point. I am not giving up my plastic for long fermented doughs, these are for 24 hour warm or cold ferment.

Pete-zza · « **Reply #381 on:** June 02, 2011, 08:31:47 AM »

From my reading, most professionals prefer to use dough boxes or trays over proofing/retarding pans. Where the proofing pans tend to be most useful is where the cooler storage space cannot accommodate dough boxes or trays (e.g., wrong shape or too small) and also where the anticipated volume of pizzas is quite small. In a home setting, they are also a good choice.

Peter

Moondance · « **Reply #382 on:** June 02, 2011, 08:39:01 PM »

Quote from: Tscarborough on June 01, 2011, 05:10:10 PM

They are aluminum, actually. Here is a link (It was the first hit using, "east coast style proofing pan"):

http://www.fgpizza.com/store/page16.html

I have found them cheaper, but not by much.

Thank you for checking that out. Appreciate it!

Moondance · « **Reply #383 on:** June 02, 2011, 08:43:11 PM »

Do you think glass ( pyrex) is a good choice for proofing? Not that pizza is a health food but I try to avoid aluminum and certain plastics in my food prep.

Pete-zza · « **Reply #384 on:** June 02, 2011, 09:07:17 PM »

Regina,

See Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,10206.msg89478/topicseen.html#msg89478, Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,7340.msg63381/topicseen.html#msg63381 and Reply 103 at http://www.pizzamaking.com/forum/index.php/topic,3985.msg41556/topicseen.html#msg41556.

Peter

Tscarborough · « **Reply #385 on:** June 08, 2011, 09:46:53 PM »

Just made dough for Friday night and did it a little bit different. I was at Austin Homebrew Supply buying corks and shrinks for this year's vintage of Mustang grape wine (50 bottles), and noticed that they had a whole cooler full of assorted yeasts. I picked one at random, a Cote des Blancs ADY, and used it tonight.

It proofed nicely with some help from a tsp of turbinado sugar, so I went ahead and used it. It had a slightly different smell, but not much. The dough:

4 cups KABF
1 cup semolina
1-1/2 tsp pickling salt
1-1/4 tsp ADY
1 tsp sugar
1 tsp pure tomato powder
1 tsp dried basil
2-1/2 cups water, total

I mixed it by hand as normal, and it is doubling for an hour before I divide and ball it for a 48 hour cold ferment. The dough certainly has a different odor, but I do not know which of the ingredients to blame. It is a pleasant odor though, and otherwise has my preferred consistency and feel. The tomato powder did not color the dough at all.

Tscarborough · « **Reply #386 on:** June 08, 2011, 10:56:03 PM »

Doubled and ready to ball. It certainly smells different now, and it is the yeast smell that has changed.

Ronzo · « **Reply #387 on:** June 09, 2011, 09:52:30 AM »

Tom got a shout out from his favorite cheese shop here Austin, Antonelli's. For those of you with Facebook, click here

I need to head down to Antonelli's one of these days.

shuboyje · « **Reply #388 on:** June 09, 2011, 05:38:43 PM »

Cotes de blanc is generally used for delicate aromatic whites, so it is interesting you are commenting on the smell not knowing that. I would be curious to see the results with a yeast like 71b which create a lot of esters in wine and as a result create very fruity almost candy like flavors.

Tscarborough · « **Reply #389 on:** June 09, 2011, 08:50:25 PM »

The smell is even stronger and more pleasant today, and the dough has almost doubled again in the fridge, so I think it is a win. Maybe this type of yeast has a higher tolerance for acid/alcohol than regular baking ADY? At any rate, I plan on trying others, the beer yeasts were wet and look interesting.

I picked up several cheeses today, as well as some more caper berries. I bought a pound of fresh moz from the Lioni Latticini Co. out of New Jersey, a Marieke Gouda for top dressing, and some Podda Classico, which is a hard aged mixed goat/cow from Italy similar to a Fontina to blend with Oaxaca for a little extra bite.

Tscarborough · « **Reply #390 on:** June 11, 2011, 11:58:32 AM »

Friday night pizza after a 12 hour work day is tough. I wasn't able to get full heat into the oven, so these ended up cooking at 700 or less. Still good though.

1. Sauce from fresh tomatoes with sugar, salt, red pepper, ground clove, basil.
2. Guadeloupe with garden cherry tomatoes.
3. Italian Sausage with onion, garlic, and post bake cilantro with fresh moz.
4. Shrimp and onion with fresh moz and Podda Classica.
5. Umami pizza: Diced anchovy on the sauce, then fresh moz, Podda Classica, and shrimp and onions with some sliced caper berries.

(the shrimp slept in the Gulf 2 nights ago, and were sauteed in butter, garlic, and rosemary)

Tscarborough · « **Reply #391 on:** June 11, 2011, 12:00:31 PM »

More pics

Davidt321 · « **Reply #392 on:** June 14, 2011, 08:56:10 PM »

Dang Anarchy you have it rolling there in Austin.Martha's site has some currency also.My hats off to the both of ya.More to fallow.

Tscarborough · « **Reply #393 on:** June 16, 2011, 08:59:32 PM »

3 doughs tonight for pizza in the kitchen oven tomorrow, the WFO on Saturday and foccacia for Sunday.

I picked up some more wine yeast today and some wheat extract.

Batch 1:
1 tsp Pasteur Red ADY
1 tsp wheat extract
1 tsp smoked paprika (so I could tell it apart)
no Salt! I forgot to put it in any off them, dammit
2-1/2 cup water
4 cup KABF
1 cup semolina

Batch 2:
1 tsp K1-V1116 ADY
1 tsp wheat extract
1 tsp fresh chopped rosemary (so I could tell it apart)
2-1/2 cup water
4 cup KABF
1 cup semolina

Batch 3:
1 tsp ADY
1 tsp sugar
2-1/2 cup water
4 cup KABF
1 cup semolina

I planned on letting them warm rise for 3 or 4 hours, but since I forgot the salt, I will probably ball and fridge them in an hour.

Tscarborough · « **Reply #394 on:** June 17, 2011, 08:37:01 PM »

All have risen nicely, and each has a distinct odor. I picked the yeasts based upon their capacity to resist alcohol, so this is not that surprising.

Tscarborough · « **Reply #395 on:** June 18, 2011, 11:58:02 AM »

I found some Polly O whole milk mozzarella today, as well as some so-fresh-they-hadn't-wrapped it mozzarella, some queso fresco, Oaxaca, aged gouda, and some hard cheeses to grate. I am making a cooked down sauce from HEB tomato sauce; I have not been impressed with the various expensive canned San Marzanos I have been using lately. For toppings, nothing too unusual, but I haven't been through the cabinets yet....

Tscarborough · « **Reply #396 on:** June 19, 2011, 08:52:13 AM »

I can't decide if it was an insult or a compliment, but the family said that the pepperoni, shallot, and black olive pizza I cooked in the kitchen oven last night was the best one ever. It WAS good. I used one of the Pasteur Red doughs. No pics, it didn't last long enough.

This morning I made foccacia for church. 3 loaves, one of each dough. I cooked them in a thick layer of EVOO and the bottoms came out great. All have sea salt, coarse black pepper and Cantanzano herbs, along with Sarvecchio cheese grated on top..

1. K1-V1116 ADY dough, green olives, capers.
2. Plain ADY dough, black olives, capers, shallots, and rosemary.
3. Pasteur Red dough, roasted peppers, yellow cherry tomatoes.

TXCraig1 · « **Reply #397 on:** June 19, 2011, 09:13:11 AM »

Those look great Tom. Do you notice any difference in yeast-driven flavor in the crust?

CL

Tscarborough · « **Reply #398 on:** June 19, 2011, 09:24:25 AM »

The smell is different between them, certainly, but I do not get to taste those three, they are for the coffee clatch after church. The dough we had last night was very good, but not different that I could tell. I plan on cooking pizza today, and will have the 3 doughs up head to head.

Tscarborough · « **Reply #399 on:** July 10, 2011, 06:27:44 PM »

It has been 9 long days with no pizza at all. Here are a couple of kitchen pizzas I made the night before we left for vacation. The first is a 10 inch pie made from a 14" doughball; I made it as a stuffed bread. I formed it like a focaccia, pressing Italian sausage into the edges, then filling the center with cherry tomatoes and various cheeses and other leftover ingredients. The second is from the same dough, but was pressed out and sauced to the edge and cooked to bar pizza style. Both were good, but I am jonesing for some WFO pizza.