Author Topic: Pizza Anarchy  (Read 124138 times)

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Offline Jet_deck

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Re: Pizza Anarchy
« Reply #650 on: December 08, 2012, 10:57:25 PM »
Knock'm dead Tom.
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #651 on: December 08, 2012, 11:17:43 PM »
Artichoke, mushroom and onion.

Filetti

Andouie, onions, and black olives.

Not pictured, an andouie, mushroom and onion pizza, with all three ingredients sauteed before-hand.






Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #652 on: December 08, 2012, 11:27:24 PM »
Beautiful melt on your cheese there Tom...I hope those cherries tasted half as good as they look. Nice pies!  :chef:
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #653 on: December 09, 2012, 01:47:40 PM »
Thank you, they were good, but not as good as the grilled andouie, mushroom and onion.  Breakfast going into the oven this morning.  I also put a 40qt  stewpot with 5# of HEB pre-marinated chicken thighs, onions, garlic, lots of fresh cilantro and black pepper in there too. The oven was still a little too hot so I un-doored it until it hit 475.  No idea how long I will let it cook or what I will make with it, but it had been thawed and had to be cooked.

Offline norma427

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Re: Pizza Anarchy
« Reply #654 on: December 09, 2012, 02:03:02 PM »
Tom,

Your pizzas always look very tasty and I like how you use different dressings.  ;)

Norma
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #655 on: December 09, 2012, 02:15:58 PM »
I hardly ever take under shots of the crust, no time, and I forget.  Here is one after it came out of the oven this morning, and another showing the chicken after an hour.  I forgot that I also added the rest of the artichoke hearts to the chicken.  Maybe another hour on the chicken, and maybe I will just make a big batch of chicken salad.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #656 on: December 15, 2012, 11:08:37 AM »
A dough from last week, the AT one.  I used dipping sauce for sauce, fresh mozzarella, andouie sausage, onions and a few mushrooms.  The dipping sauce oiled out a large amount of oil, but the taste was fantastic.  Cooked in the kitchen oven for about 8 minutes at 450.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #657 on: December 16, 2012, 11:59:45 AM »
Bacon and egg pizza this morning using a 9 day old AT dough.  I sauced the skin, then cooked that for a couple of minutes (450).  Added torn fresh mozzarella and cooked that for a couple of minutes(500).  Then I added the scrambled egg mix and cooked it for a minute or so at full steam (550).  Once the eggs firmed up I added the pre-cooked bacon and let it finish for another minute or so, then hit it with some grated parm and sea salt.    It was very good.

Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #658 on: December 16, 2012, 08:54:21 PM »
That's a cool look'in pizza Tom. I'll bet it was great for breakfast.  :chef:
"Care Free Highway...let me slip away on you"


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #659 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?

Offline norma427

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Re: Pizza Anarchy
« Reply #660 on: December 28, 2012, 08:46:58 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.   >:D :-D  Your 21 day old dough would be quite interesting too.   ;)

Norma
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #661 on: December 28, 2012, 08:59:18 PM »
As usual, Norma, you are a genius!

Offline Tscarborough

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Re: Pizza Anarchy
« 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.

Offline norma427

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Re: Pizza Anarchy
« Reply #663 on: December 28, 2012, 09:14:47 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.  ;D

Norma
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Offline Ev

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Re: Pizza Anarchy
« 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! >:D

Offline Tscarborough

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Re: Pizza Anarchy
« 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.

Offline Tscarborough

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Re: Pizza Anarchy
« 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.


Offline bfguilford

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Re: Pizza Anarchy
« Reply #667 on: December 28, 2012, 11:12:02 PM »
collapsed a little, but is still full of air.

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

Barry
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Offline Tscarborough

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Re: Pizza Anarchy
« 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.

Offline Tscarborough

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Re: Pizza Anarchy
« 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.

Offline Jet_deck

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Re: Pizza Anarchy
« 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.
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Offline norma427

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Re: Pizza Anarchy
« Reply #671 on: December 29, 2012, 08:54:27 AM »
Tom,

You did a great job with that pizza!  ;D  It sure looks delicious to me.

Norma
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Offline TXCraig1

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Re: Pizza Anarchy
« 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?
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #673 on: December 29, 2012, 09:16:54 AM »
Yes, I used jack, and it hit just the right note on the edge.

Offline Tscarborough

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Re: Pizza Anarchy
« 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.


 

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