Author Topic: Pizza Anarchy (Read 52896 times)

norma427 · « **Reply #660 on:** December 28, 2012, 08:46:58 PM »

Quote from: Tscarborough on December 28, 2012, 08:15:50 PM

I am home alone, half drunk and jonesing for a pizza. Via313 is shut down for the week or I would be there. I have some 21 day old doughs, plenty sauce and cheese, and a severe lack of motivation. What's a boy to do?

Tom,

An emergency Detroit style pizza could be made fairly quickly.

Your 21 day old dough would be quite interesting too.

Norma

Tscarborough · « **Reply #661 on:** December 28, 2012, 08:59:18 PM »

As usual, Norma, you are a genius!

Tscarborough · « **Reply #662 on:** December 28, 2012, 09:06:39 PM »

Here is what I am dealing with, it has collapsed a little, but is still full of air. I will let it warm up in the pan for an hour or as long as I can hold out.

norma427 · « **Reply #663 on:** December 28, 2012, 09:14:47 PM »

Quote from: Tscarborough on December 28, 2012, 09:06:39 PM

Here is what I am dealing with, it has collapsed a little, but is still full of air. I will let it warm up in the pan for an hour or as long as I can hold out.

Tom,

That dough looks quite good. Will be interested to see what you bake. Hang in there.

Norma

Ev · « **Reply #664 on:** December 28, 2012, 10:15:49 PM »

You know, the more you drink, the better that 21 day old dough is gonna taste!

Tscarborough · « **Reply #665 on:** December 28, 2012, 10:25:13 PM »

Obviously that is true, but so far, other than being a bit weak for forming the skin, all of the 20+ day old doughs I have used have been excellent. I do not think it is practical as an SOP, but the cost of a dough is not merely the price of the ingredients, especially when it is mixed by hand.

Tscarborough · « **Reply #666 on:** December 28, 2012, 10:54:53 PM »

It rose in a slightly warm oven (around 80 degrees) for an hour or so, I sliced some sopressata and topped it with Monterrey jack cheese with a healthy grating of sarvecchio. Into the oven at 550 for about 10 or 12 minutes.

bfguilford · « **Reply #667 on:** December 28, 2012, 11:12:02 PM »

Quote from: Tscarborough on December 28, 2012, 09:06:39 PM

collapsed a little, but is still full of air.

I know the feeling. Oh wait, you're talking about the dough

.

Barry

Tscarborough · « **Reply #668 on:** December 28, 2012, 11:18:12 PM »

Almost done, I dropped some tomatoes on it, along with some Italian herbs, coarse black pepper, and red pepper flakes. It is good.

Tscarborough · « **Reply #669 on:** December 28, 2012, 11:31:24 PM »

I ate the whole thing, I won't need to eat for the rest of the weekend.

Jet_deck · « **Reply #670 on:** December 28, 2012, 11:43:05 PM »

Probably the first ever Emergency/Anarchy/21 day-old-dough/Detroit, and looks dam fine I might add.

norma427 · « **Reply #671 on:** December 29, 2012, 08:54:27 AM »

Tom,

You did a great job with that pizza!

It sure looks delicious to me.

Norma

TXCraig1 · « **Reply #672 on:** December 29, 2012, 09:08:29 AM »

That looks great. I can see why you ate the whole thing. Is that jack cheese on the edge?

Tscarborough · « **Reply #673 on:** December 29, 2012, 09:16:54 AM »

Yes, I used jack, and it hit just the right note on the edge.

Tscarborough · « **Reply #674 on:** December 29, 2012, 05:53:08 PM »

Today I made a variation of Dhorst's dipping sauce and an Italian bread called "taralli". Kind of like a pretzel. Very good, but a lot of work, I doubt I will make it again.

The sauce:

8 cup tomato products (I used some whole, some diced, some sauce).
1 cup EVOO
1-1/4 cup minced fresh garlic
1/2 cup honey
1-3/4 tsp salt
1 tsp chili oil
1 tsp pepper pot seasoning
1 tsp dried onion minced
1 tsp coarse black pepper
5 Thai chiles minced

The dough, per recipe, but I added 1/4 cup chopped fresh rosemary; it took 7/8 pints of water to get the dough where I like it.

1. The recipe.
2. Kneaded dough.
3. Making the rings.
4. Boiled rings.
5. Final Taralli.

Chicago Bob · « **Reply #675 on:** December 29, 2012, 09:12:35 PM »

Interesting Tom...wonder how they would turn out if you just fried them.

Tscarborough · « **Reply #676 on:** December 29, 2012, 09:40:43 PM »

Probably better. It is not that they are not delicious, it is just that they are hard on the teeth.

Tscarborough · « **Reply #677 on:** January 09, 2013, 08:52:01 PM »

A couple of frozen doughs and using last Sunday's meatballs and spaghetti sauce for sauce and meatballs on a couple of quickies. Pretty good, though.

I rolled these out, they are a little bigger than the 16" screens I cooked them on, jack and parm (and a good dose of EVOO) on the first, jack and sliced meatballs on the second.

TXCraig1 · « **Reply #678 on:** January 09, 2013, 11:04:30 PM »

When did you get the French manicure?

flyboy4ual · « **Reply #679 on:** January 10, 2013, 02:23:56 AM »

LOL Craig!