Author Topic: Pizza Anarchy (Read 56599 times)

Tscarborough · « **Reply #420 on:** September 05, 2011, 09:50:27 PM »

There is no fish better than ling (lemonfish where I am from). I miss offshore fishing more than anything else in my life. I have gone from a wharf rat fishing 5 or 6 days a week to where I haven't dragged a line in years. My first sailfish, circa 1972, below. FYI, I have caught one in a bucket on a weedline that was 3 inches long and just as perfect in form as this one, as well as 200# plus sails around the world.

http://brokebrick.com/smallsail.jpg

Tscarborough · « **Reply #421 on:** September 11, 2011, 05:23:52 PM »

5 16" kitchen pies in less than 30 minutes for the ravenous horde of soccer teenagers that destroyed my house last night. 3 pepperonis, a cheese, and an Italian sausage and onion for myself and my wife of 24 years tomorrow. I made the dough yesterday morning early so it had a 14 hour bulk rise at room temp. I added sugar (honey) to get the crusts to brown up more than normal. I had one dough from the last batch (8 day cold ferment), that was the Italian sausage one and by far the best.

Jackie Tran · « **Reply #422 on:** September 11, 2011, 05:38:32 PM »

Congrats on surviving 24 years of marriage and the horde of ravenous teenagers. I miss fishing too.

Chau

Tscarborough · « **Reply #423 on:** September 30, 2011, 07:54:15 AM »

I haven't been able to fire the WFO since the middle of June because it has been over 100 degrees every day and hasn't rained a drop. This weekend is supposed to be nice, so I made one batch of KABF dough last night for a 36 hour cold ferment and will do a 24 hour warm ferment with some Caputo tonight. I just hope the fire department doesn't show up....

The recipe:

5 cups KABF
3 cups water
1/4 oz ADY
2 tsp pickling salt
1 tsp sugar

Tscarborough · « **Reply #424 on:** October 01, 2011, 06:11:30 PM »

I made the Caputo dough last night, it has warm risen overnight, although I put it into the fridge to cool down for a couple of hours before use.

Recipe:

5 cups flour
3 cups water (about 1/4 cup too much)
2-1/4 tsp ADY
1-1/2 tsp sea salt
1/2 tsp sugar (for the yeast)

I made 2 sauces, a "sweet" cooked down one and a straight ripe tomato/basil/salt one for the Neo pies. Pics to follow.

I have, as usual, a variety of ingredients, including a thick sliced wine-infused soppresata type sausage, very nice cherry tomatoes, and some fresh mozz as well as a blend of mozz/white cheddar for the later pies. My basil plants have weathered the drought well, so I have plenty of that.

Tscarborough · « **Reply #425 on:** October 03, 2011, 08:10:10 AM »

The Caputo dough was a fail. I threw away 2 of the balls and was barely able to get the other 2 to open. The taste was fine, but the dough just wanted to tear. Luckily, the KABF dough was fine. We had last minute guests so I didn't take any pictures. My FIL cooked steaks on Friday and made a chimicurri sauce for them. I used it on some of the pizzas and I will be making and using it in the future.

We are cranking the grill now (at work) to re-heat some slices so I will take a pic of them.

Tscarborough · « **Reply #426 on:** October 03, 2011, 09:01:00 AM »

Here is (was) breakfast, heated over coals on a griddle.

Tscarborough · « **Reply #427 on:** October 09, 2011, 02:13:05 PM »

Here are a couple of kitchen pizzas from last night. Just by way of explanation, the wife asked me last night why I was not making the dough and sauce from scratch. Other than the fact that I only wanted to make 2 pizzas, I have reached the point where I am comfortable with my normal dough and sauce and do not need to tweak either. I can make them consistently, so now the challenge is to make good pizza with less than prime dough and sauce. These pizzas used frozen doughs and canned sauce (Pastorelli, close to my cooked down sauce). Good toppings and good cheese carry the day for a 6 minute kitchen pizza, in my opinion. Both are rolled doughs, the first bar-style for me, the second for the daughter to her specifications. The wife likes both.

The first is good sausage and chimichurri* with a lot of finely diced onions, the second is a Guadeloupe with pepperonis.

______________________________

*From my FIL, and he got it from a doctor friend when they visited them in Argentina. He says that is basically Argentinean ketchup. It is goooood!

1 cup hard packed parsley (fine chopped)
5 cloves garlic, also fine chopped
1/4 cup red onion fine chopped
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 cup EVOO
5 tsp red wine vinegar
2 tsp water

Mix and let sit for an hour at least, use before 2 days.

It is great on steak and I used it on pizza, and the batch I made yesterday will be eaten with fresh Gulf shrimp (third pic). Try it it is easy to make and really good.

Tscarborough · « **Reply #428 on:** October 16, 2011, 03:49:53 PM »

I was on the fence about firing up the WFO this morning when I made the dough, but I figured I would be too tired by this afternoon so I made a kitchen oven dough:

5c KABF
2-1/2c water(well below normal)
1/4oz ADY
3 tsp sugar(3x normal)
2 tsp salt(double normal)

Mixed per regular workflow, but for a bit longer with the lower hydration dough. The pic is of the dough after a warm rise of 6 hours, with another 3 to go. Not sure of toppings, but I have some good white cheddar and a knot of fresh mozzarella.

Tscarborough · « **Reply #429 on:** October 16, 2011, 04:08:51 PM »

1. Folded 7 times then balled.
2. Quartered.
3. In the rising tins.
4. Ready for another 3 hour warm rise.

Tscarborough · « **Reply #430 on:** October 16, 2011, 09:56:37 PM »

Some pre-bake and some post-bake pics:

1. A hybrid Guadeloupe using fresh basil instead of cilantro and orange cherry tomatoes plus some red onion on half; Mom's pie.
2. Daughters pie, minnows, onion, capers, pre-bake.'

Oops, have to take a break.

Tscarborough · « **Reply #431 on:** October 18, 2011, 08:33:07 PM »

More pics:

1. Minnow pie, cooked.
2. Meat lovers, pre-bake.
3. Meat lovers, cooked.
4. Ham, onion, chimmichurri, pre-bake.
5. H-O-C, cooked.

All used 25% sharp white cheddar/75% fresh mozzarella. The sauce was normal cooked down sauce.

TXCraig1 · « **Reply #432 on:** October 18, 2011, 09:52:26 PM »

How did the ham and chimmi work together? Did they play nice?

Great looking pies as always Tom.

CL

Tscarborough · « **Reply #433 on:** October 18, 2011, 09:57:09 PM »

They played very nice. Do you know what a porketta is? I am going to make one using the CC sauce instead of the normal mix. I have high hopes.

Jet_deck · « **Reply #434 on:** October 19, 2011, 12:39:41 AM »

Really Tom, the number 1 looks perfect in my books. I'd just need a 1/3 slice and a cold draft to decide for sure....

Mmmph · « **Reply #435 on:** October 19, 2011, 09:27:26 AM »

I'd tear up that chimichurri pie. Beautiful.

Tscarborough · « **Reply #436 on:** October 24, 2011, 10:40:28 PM »

I did not have time for pizza this weekend, but I did make 3 foccacia for the church. I did a 30 hour warm rise KABF pumped up a bit for the kitchen oven:

6 cups KABF
3-1/2 cups water
1/4oz ADY
3 tsp sugar
2 tsp salt

I had to knock it down three times over the period of 24 hours, then balled it for a final 6 hour rise in the tins.

I made a chunk feta/sliced black olive/fresh thyme, finely diced fresh red bell pepper/caper/cilantro and a chimmichuri/diced garlic/Parmesan. All were 14" round by 3 inch thick and were finished with cracked black pepper and pink sea salt. I cooked them for around 10 minutes in a 425 oven on heavily EVOO'd pizza pans and each was finished with a 30 seconds under a high broiler.

They looked great, but I didn't get to taste them. Once again daughter had the camera so no pics. Nothing like getting up at 6:00AM to cook after a late night at the neighborhood Halloween party. I destroyed the kitchen and went back to bed.

Tscarborough · « **Reply #437 on:** October 29, 2011, 10:50:10 AM »

I decided I wanted pizza for breakfast so I made a scrambled egg, bacon, and tomato pie with cilantro. I used a dough from last week's foccacia, so it is a 30 hour warm rise, then 5 day cold. I sliced the tomatoes, coated them with melted butter and some salt and pepper. I pre-scrambled (not pre-cooked) the eggs with milk and melted butter, plus salt and pepper, then spooned/poured them onto the pie after everything else (except the cilantro). The bacon was pre-cooked to about 80% done and sliced. Mmmmm good.

Tscarborough · « **Reply #438 on:** October 29, 2011, 11:02:46 AM »

A picture of the slice. Nice bready soft crust, I cooked it in a 450 oven for about 8 minutes then finished it under the broiler for 2.

Tscarborough · « **Reply #439 on:** November 13, 2011, 11:03:22 AM »

I finally had enough time to fire up the WFO. Same day dough, straight bread flour/water/yeast/salt/sugar. I did a cooked down sauce since I wanted it a little sweet and spicy. Clockwise from 12 O'clock:
Black pepper
Fennel powder
Dry basil
White pepper
Clove powder
Red pepper flakes
Oregano
Sea salt
and Sugar in the center.

I just did 4 pizzas all with a 50/50 blend of Oaxaca and mozzarella cheese:

An Italian Sausage with white and green onions and red bell pepper.
Crabmeat with mushrooms, red bell pepper, green and white onions and cilantro
Filleti
Pepperoni (not pictured)