Author Topic: Pizza Anarchy  (Read 109302 times)

0 Members and 1 Guest are viewing this topic.

Offline TXCraig1

  • Registered User
  • Posts: 13355
  • Location: Houston, TX
Re: Pizza Anarchy
« Reply #800 on: June 19, 2013, 08:14:22 PM »
Nice color on the cheese edge.
Pizza is not bread.


Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3551
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #801 on: June 19, 2013, 08:30:34 PM »
This one had dry salami, onions and mushrooms underneath.  This one I tasted.


Offline TXCraig1

  • Registered User
  • Posts: 13355
  • Location: Houston, TX
Re: Pizza Anarchy
« Reply #802 on: June 19, 2013, 11:15:39 PM »
This one I tasted.

And I bet it was good.
Pizza is not bread.

Offline Serpentelli

  • Supporting Member
  • *
  • Posts: 1170
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: Pizza Anarchy
« Reply #803 on: June 19, 2013, 11:47:48 PM »

...and salting the onions.


Can you tell me about this?

For flavor? Or pre-bake desiccation?

Thanks

John K
I'm not wearing hockey pads!

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3551
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #804 on: June 20, 2013, 05:50:46 PM »
To get rid  of water. I used a lot of onions next to the dough.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3551
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #805 on: June 28, 2013, 06:29:20 PM »
Just mixed the dough for this weekend:

4 cups AT bromated
1 cup semoliina
2-3/4 cup water
2 tsp salt
1-1/2 tsp ADY

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3551
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #806 on: June 29, 2013, 12:03:42 AM »
When you beg flour from a commercial establishment, always bring a container, otherwise, your flour ends up in a trash-bag (pic 1), thanks Via-313.

Pic 2: Doubled and ready for balling.
Pic 3: Balled at 380g average.
Pic 4:  In the cans.

Offline wheelman

  • Lifetime Member
  • *
  • Posts: 849
Re: Pizza Anarchy
« Reply #807 on: June 29, 2013, 08:58:54 AM »
looking good!
bill

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3551
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #808 on: June 29, 2013, 09:26:33 AM »
I  left the door of the fridge open last night so they blew up pretty big. Oh well, it may make them better.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3551
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #809 on: July 13, 2013, 11:49:59 AM »
A couple of pics from those 380g balls cooked in TxCraigs oven:

1. Pepperoni, onion and mushroom
2. Rum soaked cherries, lemon slices and marscapone.


Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3551
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #810 on: July 13, 2013, 11:51:48 AM »
I feel the need for pizza, so I went to Central Markup and bought some Caputo.  They also had Anna flour, which appears to be a Cento product.  I will make both and see how it stacks up (the Caputo was cheaper).

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3551
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #811 on: July 13, 2013, 12:37:57 PM »
Not surprisingly, they took the same amount of water to get them where I wanted them (the difference in color is an artifact of the photo, they are both silky and white).

Both:

4 cups flour
2 cups water
1 tsp salt
1 tsp IDY

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3551
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #812 on: July 13, 2013, 04:45:45 PM »
Gigantor, Ruler of the Universe, and all regions both known and unknown (AKA GiGi) says hi.

Offline dhorst

  • Registered User
  • Posts: 652
Re: Pizza Anarchy
« Reply #813 on: July 13, 2013, 06:03:28 PM »
Gigantor, Ruler of the Universe, and all regions both known and unknown (AKA GiGi) says hi.
Miss Ellie says right back at 'cha, Gigantor!  Miss Ellie is also looking forward to pizza bones tonight.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3551
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #814 on: July 14, 2013, 02:42:26 PM »
So I have 8 280g doughballs just put in the fridge and no one to cook for.  Good, I can make some oddball pizzas.  I am going to shave some radish, but I can't decide what it should go with.  Vidalia onions, radish, and corn?  Maybe anchovies, radish, and mushroom?  I think I will do just a fresh thyme and cherry tomato too.  I have some fresh mozzarella, some Oaxaca, and some quesadillo cheese, but all I have for sauce is some Centos non-DOP.

Offline TXCraig1

  • Registered User
  • Posts: 13355
  • Location: Houston, TX
Re: Pizza Anarchy
« Reply #815 on: July 14, 2013, 04:36:04 PM »
Crème fraîche (or crema) (or mascarpone) + blue cheese, radish, chives, maybe a drizzle of butter

Crème fraîche (or crema) (or mascarpone), blue crab, radish, cilantro, maybe a drizzle of butter, salt,  <-- I like the sound of this one most

Fresh mozz, radish, basil

Fresh mozz, sausage, fresh fennel, radish, black pepper
Pizza is not bread.

Offline Ronzo

  • Registered User
  • Posts: 1409
  • Age: 43
  • Location: Leander, TX
  • Beer, Whiskey, Freedom n' Pizza...
    • New Texian Brewery
Re: Pizza Anarchy
« Reply #816 on: July 14, 2013, 05:05:14 PM »
Dear gawd those are beautiful!
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://pinterest.com/NewTexianBrew

Offline TXCraig1

  • Registered User
  • Posts: 13355
  • Location: Houston, TX
Re: Pizza Anarchy
« Reply #817 on: July 14, 2013, 05:21:10 PM »
Dear gawd those are beautiful!

They were both incredible pies. Beautiful looking and 10X better tasting. As good as the pepperoni, onion and mushroom was, the rum soaked cherries, lemon slices and macarpone took me to another place which is not something you experience that often at breakfast!
Pizza is not bread.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3551
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #818 on: July 14, 2013, 05:22:02 PM »
"Fresh mozz, sausage, fresh fennel, radish, black pepper"  Bingo!

Of course, since it hasn't rained in months it elected to do so today.  Too bad!  A little water doesn't scare me.

Offline wheelman

  • Lifetime Member
  • *
  • Posts: 849
Re: Pizza Anarchy
« Reply #819 on: July 14, 2013, 06:03:36 PM »
sounds like a good choice Tom.  I'm warming up the oven here too.  I may try the same just for the heck of it. 
cheers!
bill 


 

pizzapan