Author Topic: Pizza Anarchy  (Read 137629 times)

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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #600 on: September 02, 2012, 02:05:57 PM »
Of course the man cave has internet.  It doesn't have a TV though, that is outside in the tool room, which is the only place with a roof where I am allowed to smoke.

I made a dough yesterday about 1 o'clock and let it warm rise until about 9:00PM, then put it in the fridge.  I balled it this morning and am going to let it warm rise until I use it this evening about 5 or 6.  

4 cups KABF
1 cup semolina
1 tsp yeast
2 tsp salt
about 3 cups water


Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #601 on: September 02, 2012, 07:58:47 PM »
Of course the man cave has internet.  It doesn't have a TV though, that is outside in the tool room, which is the only place with a roof where I am allowed to smoke.

I made a dough yesterday about 1 o'clock and let it warm rise until about 9:00PM, then put it in the fridge.  I balled it this morning and am going to let it warm rise until I use it this evening about 5 or 6.  

4 cups KABF
1 cup semolina
1 tsp yeast
2 tsp salt
about 3 cups water
Are you going to make a DD Tom?
"Care Free Highway...let me slip away on you"

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #602 on: September 02, 2012, 08:41:53 PM »
No,  I was planning on firing the WFO but got shut down by CICH, so I have to wait until tomorrow, back in the fridge they went.

Offline Jet_deck

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Re: Pizza Anarchy
« Reply #603 on: September 02, 2012, 11:29:38 PM »
OK, Tom what is CICH?
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #604 on: September 03, 2012, 12:06:46 AM »
Commander-In-Chief-House.

Offline Jackitup

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Re: Pizza Anarchy
« Reply #605 on: September 03, 2012, 12:36:40 AM »
Commander-In-Chief-House.

AKA...."The Warden" at my house, I'm assuming.... :-D
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #606 on: September 06, 2012, 09:54:51 PM »
Geeze, between cheerleading, soccer, work, etc.  it is becoming almost impossible to cook pizzas.  I made these doughs a week ago or so, and they are basically pan-fried in EVOO.  Very good, even if GBD: your basic Guadeloupe, a pep-onion-jap (onions under the cheese) for work tomorrow, and a plain pep, not shown.

Sauce: Classico crushed with whole fresh basil leaves.
Cheese: whole milk Mozzarella.
« Last Edit: September 06, 2012, 09:56:49 PM by Tscarborough »

Offline TXCraig1

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Re: Pizza Anarchy
« Reply #607 on: September 06, 2012, 11:30:55 PM »
Classic Tscarborough pies!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #608 on: September 14, 2012, 12:19:12 PM »
I am mixing stucco and dough this morning.  2 identical batches, ADY in one IDY in the other.

5 cups red bag Caputo
2-3/4 cup water
2 tsp salt
1 tsp yeast


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #609 on: September 15, 2012, 04:48:40 PM »
This Caputo does make a fine dough.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #610 on: September 16, 2012, 08:43:30 AM »
Well, that wasn't pretty.  Tasty, but ugly.  I made a Craig's mushroom complete with truffle oil, a Guadeloupe and another Guadeloupe w/anchovies for the daughter.

Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #611 on: September 16, 2012, 10:16:34 AM »
I sorta had my doubts about the stucco dough Tom   ;D   but what about the Caputo one? Was the ugly you mentioned from how your crust baked?
"Care Free Highway...let me slip away on you"

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #612 on: September 16, 2012, 10:52:11 AM »
Well, my beer fridge is cold.  Too cold on the top rack where I was storing one batch and it kind of froze.  I used those balls last night and they wouldn't cooperate.  The taste was fine, but it wanted to tear and not open.   And I may have had one or 4 too many Shiners.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #613 on: October 16, 2012, 12:24:30 PM »
I made a 29 day old dough tonight, and other than being pretty flat, it was not bad at all.  On Slice, they had a piece on pepperoni and pineapple pizza, and while that doesn't sound good to me, pineapple and jalapenos DID sound good.  I had a fresh pineapple and I always have japs, so I grilled them and cooked it up in the kitchen oven.  Pretty damn good, I think it would lend itself to Neapolitan style even better.  Sorry for the crappy phone pic, the daughter has once again assumed that what is mine actually means it is ours.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #614 on: October 19, 2012, 09:47:59 PM »
Sweet Sixteen surprise party tomorrow for the youngest.  No way in hell am I cooking pizzas for 60-70 Domino's fans, they get fajitas, but there will be enough parents there for 8 pizzas.  2 batches:

5 cup Caputo 00
3-1/2 cup water
2 tsp IDY
2 tsp salt
1 tsp brown sugar


4 cup AT bromated
1 cup semolina
3-1/2 cup water
2 tsp IDY
2 tsp salt
1 tsp brown sugar


I will let them warm rise until morning then ball them and see how it goes.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #615 on: October 20, 2012, 04:42:10 PM »
The Caputo really does make a nice dough.  24 hour warm rise, balled and they will only get 3-4 more warm rise hours.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #616 on: October 20, 2012, 06:59:41 PM »
It is a 6 fire party tonight, too bad it's 80 degrees...

Gene's oven, fired to dry it and as cover to fool the daughter into thinking the party is the pizza guy party.

My oven, where I will cook some pizza for the adults.

The charcoal grill, the vegetable grilling station.

Gas grill for chicken and beef fajitas.

Fire pit, for standing around.

Ladies fire on the patio.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #617 on: October 20, 2012, 11:39:04 PM »
It threatened to get out of hand, but Security had it under control.....

Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #618 on: October 20, 2012, 11:42:14 PM »
Thought it might try to get a 'lil lively...good to see you had your right hand man there to handle things. I'm sure he enjoyed every last slice of his pay.  :chef:
"Care Free Highway...let me slip away on you"

Offline patnugent

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Re: Pizza Anarchy
« Reply #619 on: October 21, 2012, 01:46:58 AM »
My wife and I are house shopping.  I let her know that the first non cosmetic(depending on the time of year) project is going to be to build a WFO in the backyard.  I'm just glad she enjoys eating pizza as much as I do.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #620 on: October 26, 2012, 11:53:40 PM »
I never managed to work in a pizza, I ended up using the oven to do the onions and peppers, so I had 8 doughs in the fridge today.  I kept the 4 Caputo and one AT (7 day cold ferment) and made 4 more tonight:

5 cups AT bromated
2-1/2 cups water
2 tsp salt
1-1/2 tsp IDY


I will let it warm bulk until tomorrow morning.

Offline writerlilly

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Re: Pizza Anarchy
« Reply #621 on: November 07, 2012, 12:45:11 PM »
Now, that is a thing of beauty.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #622 on: November 17, 2012, 12:08:24 PM »
Thank you.  I was too busy eating to take any pics of those pizzas, Tim and Craig posted plenty pics in this thread, although most were not of those doughs:

http://www.pizzamaking.com/forum/index.php/topic,21773.0.html

Momma wants pizza so I am making John's emergency Neapolitan dough:

3 balls, 100% Molino Soncini Cesare Tipo 00

Flour (100%):    453.8 g  |  16.01 oz | 1 lbs
Water (65%):    294.97 g  |  10.4 oz | 0.65 lbs
IDY:    .5 g (from a yeast conversion chart I found somewhere)
Salt (2.5%):    11.35 g | 0.4 oz | 0.03 lbs | 2.36 tsp | 0.79 tbsp
Total (167.75%):   761.25 g | 26.85 oz | 1.68 lbs | TF = N/A
Single Ball:   253.75 g | 8.95 oz | 0.56 lbs

I also bought some fresh pulled mozzarella and various other things, including an electronic scale and (finally!) some dried cherries which are in repose with Old Monk rum.

I added 100% of the water, 50% of the flour and the yeast, it is resting now.

Offline pizzaneer

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Re: Pizza Anarchy
« Reply #623 on: November 17, 2012, 12:28:52 PM »
For an emergency dough, that doesn't seem like much yeast.  Without sugar, I'd be surprised if you get good development before tonight.  (The sugar doesn't flavor the dough, just helps kickstart the yeast.)
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #624 on: November 17, 2012, 01:00:02 PM »
It was a very small amount of yeast, but the right amount according to the chart.  We will see.  It was a very dry dough as well.  The first pic is where I would normally stop mixing and let it rise, the second is after I did 5 minutes of kneading (It looks damp because it is, on the surface, I wet my hands to work it).  I will let it bulk rise for a while, see if there is any action, then do the stretch and folds as given by John.