Author Topic: Pizza Anarchy  (Read 99868 times)

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Offline TXCraig1

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Re: Pizza Anarchy
« Reply #760 on: May 03, 2013, 09:14:50 AM »
Thanks Peter. I've seen them on ebay before as well. For whatever reason I always just told myself I'd get it later and never did.
Pizza is not bread.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #761 on: May 05, 2013, 07:38:18 PM »
It really does make a difference, especially in the kitchen  oven.  I chill the cheese in the big chunks and it prevents the cheese burning before the crust is done at temps in the 550 degree range.  In the WFO, cooking neo-Neapolitan type pies, it also makes a difference in the texture and taste of the cheese.  I paid like 3 bucks for mine, and knowing what I know now, I would pay 20 or 30 dollars.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #762 on: May 18, 2013, 10:05:57 AM »
I woke up this morning wanting pizza, so I made some dough:

4 cups HEB bread flour
1 cup semolina
3-1/2 cups Miller (the Champagne of) beer
1 tsp ADY
2 tsp salt


I think I was a little heavy on the cups of flour, normally it would have been less than 3 cups water.  I also bought some shrimp, some serranos and some shallots, among other things, to try a few different toppings.  I am home alone, so I can make anything.

Offline Jet_deck

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Re: Pizza Anarchy
« Reply #763 on: May 18, 2013, 12:15:42 PM »
Any chance the rest of the Millers got used?  I can't wait to see how this turns out. :chef:
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #764 on: May 18, 2013, 01:48:19 PM »
I did not let the rest of the Millers go in vain...  Balled in the proofing trays for another 4 or 5 hours and then there will be pizza.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #765 on: May 18, 2013, 03:20:06 PM »
Fire in the hole!  My daughter works at Austin's pizza (meh), so I am making one for her to take to work.  Even with the emergency dough, I hope it will at least inspire them to make a better pizza.  I haven't decided what to make them, maybe just a Vermont smoked pepperoni.

Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #766 on: May 18, 2013, 03:29:29 PM »
Yep, one of your pepperoni only pies ought to shake things up over there.  :chef:
"Care Free Highway...let me slip away on you"

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #767 on: May 18, 2013, 04:40:39 PM »
This is New York style pizza tonight, so the sauce is more than just tomatoes and is lightly cooked.  Clockwise from the top:

Salt, black pepper, brown sugar, Aleppo pepper, ground clove, Italian seasoning, and basil.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #768 on: May 18, 2013, 07:42:39 PM »
Plain pepperoni for the Pizza guys.


Offline wheelman

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Re: Pizza Anarchy
« Reply #769 on: May 18, 2013, 07:43:38 PM »
how's your drinkflow? 


Offline wheelman

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Re: Pizza Anarchy
« Reply #770 on: May 18, 2013, 07:45:54 PM »
pizza looks killer!  i' don't think I've seen a picture of that barrel oven before.  do you always cook on a pan? 
bill

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #771 on: May 18, 2013, 07:53:22 PM »
Drinkflow is:  9:00AM hard cider, it has been downhill from there.

I sometimes do, this is about a 90 percent hydration dough and it was hard to keep it from opening larger than I wanted.  16" pizza, 14" peel=screen.

The next one up was the Triple S: Shrimp, scallions and serranos.  I ate most of this one,

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #772 on: May 18, 2013, 07:56:36 PM »
The next 2 were my neighbors creations, shredded chicken, hamburger, pepperoni, mushrooms and a healthy(!?) dose of olive oil infused with the chicken, rosemary and garlic.  I have to admit it was pretty damn good.

Offline wheelman

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Re: Pizza Anarchy
« Reply #773 on: May 18, 2013, 08:01:59 PM »
that looks like the "top line" pizza my guys at work order from a local spot.  everything listed on the first line of the pizza menu.  mostly meat! 

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #774 on: May 18, 2013, 10:27:57 PM »
I broke these out, but I didn't have any marscapone or lemons so we just ate a couple and called it good.  These are end of June rum soaked cherries, and they are wicked good.

Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #775 on: May 18, 2013, 10:42:56 PM »
I broke these out, but I didn't have any marscapone or lemons so we just ate a couple and called it good.  These are end of June rum soaked cherries, and they are wicked good.
Do you use a simple syrup with the cherries(cooked?) before adding the rum Tom?
"Care Free Highway...let me slip away on you"

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #776 on: May 18, 2013, 11:02:28 PM »
No, dried bitter cherries in Old Monk's rum.  No cooking, no sugar added.

Offline Jet_deck

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Re: Pizza Anarchy
« Reply #777 on: May 18, 2013, 11:44:39 PM »
No, dried bitter cherries in Old Monk's rum.  No cooking, no sugar added.
Tom turned me on to the 'Old Monk's Rum', it really should be one of the food groups.

Great show on the pizza making Tom, no better time to play, when the Cat is away. Lol. :chef:
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Serpentelli

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Re: Pizza Anarchy
« Reply #778 on: May 19, 2013, 11:22:49 AM »
Drinkflow is:  9:00AM hard cider, it has been downhill from there.

I sometimes do, this is about a 90 percent hydration dough and it was hard to keep it from opening larger than I wanted.  16" pizza, 14" peel=screen.

The next one up was the Triple S: Shrimp, scallions and serranos.  I ate most of this one,

The pies look great --- especially the triple S. Reminds me of a tandoori shrimp appetizer my partner from India makes. He LOADS it up with serranos! And nothing better than a hard cider to cut the heat.

John K
I'm not wearing hockey pads!

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #779 on: May 19, 2013, 07:10:11 PM »
I have had a brisket in the oven for 3 hours, sleeping on a bed of potatoes, onion, garlic, and poblano, going to put a pot of beans in with it and give it another hour or 2.


 

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