Author Topic: Pizza Anarchy (Read 56651 times)

Tscarborough · « **Reply #460 on:** December 28, 2011, 08:27:55 AM »

Continuing my experiments with edge-frying the cheese and crust, I made a couple of tube-dough for my daughter and her friends. This time I lowered the oven temp to 400 and used vegetable oil, I think it worked better. The edges were just about perfect.

Ham, pepperoni and onion and a straight pepperoni.

Tscarborough · « **Reply #461 on:** January 02, 2012, 10:08:41 AM »

I made a couple of batches of dough on Saturday, fully intending to cook pizza that night. I didn't, so the KABF/semolina dough had a full 30 hour rise on the counter (at about 70 degrees) before I balled it. 4 into the fridge and four into the fire on Sunday. I used Classico crushed tomatoes straight from the can with a little Italian spice sprinkled before the cheese. The cheese is 75% whole milk mozzarella and 25% machango.

1.Italian sausage and mushrooms.
2. Guadeloupe Fail.
3. Guadeloupe Win.
4. Pepperoni and mushrooms.

Tscarborough · « **Reply #462 on:** January 08, 2012, 11:45:41 AM »

While cleaning up this morning, I realized I still had doughs left from last weekend. I cooked this while I washed the dishes. I coated a pan with sesame oil, then spread the dough out to about 12 inches, so it was still pretty thick. I covered with thin sliced red onion rings, some capers, and a small amount of grated mozzarella, pressing it all into the dough, added some coarse black pepper and Italian herbs and cooked it at 400 for about 10 minutes. It was surprisingly good, and the bottom fried out nicely.

Tscarborough · « **Reply #463 on:** January 16, 2012, 11:37:52 AM »

I had unexpected guests on Saturday, so I made dough for Sunday, KABF and semolina. I let it bulk rise on the bench for 12 hours, then balled and fridged it for another 6 hours. Just 4 pies, so I didn't let the fire burn very long, used the Classico sauce with herbs.

1. Filleti with fresh mozzarella and onions
2. Pepperoni
3 and 4 . Artichoke hearts, baby asparagus tips, onions, and black olives, one with fresh mozzarella.

Tscarborough · « **Reply #464 on:** January 21, 2012, 10:32:05 AM »

I made up a dough this morning to be used tonight and tomorrow. It is a little different than my normal:

4 cups KABF
1 cup semolina
4 cus water
2 tsp ADY
2 tsp sugar
2 tsp salt
2 tsp vegetable oil

I only planned on using 3 cups water, but there was still loose flour so I added another to get it to my desired cottage cheese consistency. I am going to use this dough for a Detroit style since I finally found a suitable pan.

Tscarborough · « **Reply #465 on:** January 21, 2012, 03:14:06 PM »

Detroit style test pizza One was pretty much a fail. The crunchy edge, sauce and cheese level were about right, but the dough was too thick and not very airy. I will try another tonight.

Matthew · « **Reply #466 on:** January 21, 2012, 03:49:03 PM »

Quote from: Tscarborough on January 21, 2012, 03:14:06 PM

Detroit style test pizza One was pretty much a fail. The crunchy edge, sauce and cheese level were about right, but the dough was too thick and not very airy. I will try another tonight.

It looks good though. Does the sauce go on after it's baked? I

Tscarborough · « **Reply #467 on:** January 21, 2012, 03:53:28 PM »

Mid bake for the sauce seems to work well. The sauce, BTW is Classico tomatoes, crushed with just a tiny amount of salt and sugar to balance a small amount of oregano in the sauce and a sprinkle of Italian herbs on top.

Matthew · « **Reply #468 on:** January 21, 2012, 04:13:37 PM »

Quote from: Tscarborough on January 21, 2012, 03:53:28 PM

Mid bake for the sauce seems to work well. The sauce, BTW is Classico tomatoes, crushed with just a tiny amount of salt and sugar to balance a small amount of oregano in the sauce and a sprinkle of Italian herbs on top.

Thx Tom

Tscarborough · « **Reply #469 on:** January 21, 2012, 07:56:52 PM »

Detroit style, test number Two was much better, and in fact, was pretty damn good. I upped the oven temp to 550, but mainly it was just that the dough has matured. I topped it with taco meat, cherry tomatoes, and yellow bell pepper, because that is what I had prepped from tacos last night.

Tscarborough · « **Reply #470 on:** January 22, 2012, 01:41:09 PM »

Here is test number three, it is getting closer. I used Crisco to grease the pan this time. Pepperoni and jalapeno.

parallei · « **Reply #471 on:** January 22, 2012, 01:50:04 PM »

Your Detroit style pies are looking great Tom. The photo's of the browned up cheesy edges are making me very hungry! Nice work.

Paul

Tscarborough · « **Reply #472 on:** January 22, 2012, 08:13:22 PM »

The youngest put the Ixnay on another Detroit experiment and asked for a regular old pep for her and a friend. Ah well, I think I will let the Via 313 boys do the Detroiters, since mine were not even close to how good theirs are.

Ronzo · « **Reply #473 on:** January 24, 2012, 08:41:06 AM »

Tom, you practice much more and you'll be giving Zane and Brandon a run for their money.

Tscarborough · « **Reply #474 on:** January 24, 2012, 09:57:29 PM »

Thanks to a fellow forum member, I was able to visit Restaurant Depot and score a 50# bag of All Trumps bromated, some 7-11 and Full Red Tomatoes and some IDY. New York pies this weekend!

Jet_deck · « **Reply #475 on:** January 25, 2012, 06:24:46 PM »

I can't wait to see pizza anarchy with the AT bromated. I can't wait. What temps are you shooting for?

Tscarborough · « **Reply #476 on:** January 25, 2012, 06:34:09 PM »

7-800 degrees if the weather is good and I can use the WFO, 650 on steel if I can't.

Tscarborough · « **Reply #477 on:** January 25, 2012, 07:56:47 PM »

I made a sample batch, based on one of Pete's NY style doughs:

12 oz of AT
8oz of water
1 tsp of salt
3/4 tsp of veg oil (out of EVOO)
1/4 tsp of IDY

Mixed salt and water, then dry ingredients, then added all and mixed by had for 5 minutes +/-. Covered with damp cloth for an hour or so.

Tscarborough · « **Reply #478 on:** January 26, 2012, 07:46:59 PM »

I decided to handle this dough a little differently. It had a 10 hour bench rise (because I forgot about it and went to bed), followed by a 10 hour cold rise in bulk. I cut it in half and using wet hands balled it and put it into my proofing pans. I will cook it tomorrow night in the kitchen oven, and will make more AT dough tomorrow using my standardish recipe to cook in the WFO on Saturday as a control.

Don K · « **Reply #479 on:** January 27, 2012, 11:27:28 AM »

Wow...what a great thread! I'm new to the forum so I just went through the whole year-and-a-half of the anarchy posts in one setting and you've got me drooling with all the pictures.

I was planning on building an outdoor kitchen this summer. I think I'm going to revise the plans to include a brick oven after reading this thread.

Author Topic: Pizza Anarchy (Read 56651 times)

parallei