Author Topic: Pizza Anarchy  (Read 108422 times)

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Offline Pete-zza

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Re: Pizza Anarchy
« Reply #820 on: July 14, 2013, 06:46:47 PM »
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.
The pizza with the rum soaked cherries, lemon slices and marscapone was one I sampled at TXSummit 2 and it was exquisite. If I recall correctly, Tom said that it was an expensive pizza to make. But worth every penny.

Peter


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #821 on: July 14, 2013, 06:58:34 PM »
So I have everything sliced up and am running the various combos by Mamma.  She likes Craigs's but also suggested artichoke heart and radish (along with Italian sausage, she is all about the sausage), so I will try that one too.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #822 on: July 14, 2013, 08:54:03 PM »
The radish takes on a different character after being exposed to a couple of minutes of high heat.  The bitterness goes away and it gets slightly sweet.  A win from the neighbors and the wife.

1 and 2.  Precooking the sausage with the coals from the oven.
3.  A cheese pizza to test the temps.
4. The underskirt of the cheese pizza.
5. Disaster strikes.  It didn't even have the decency to go calzone, it went full on mess.
6.  Cleaning the floor.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #823 on: July 14, 2013, 08:59:00 PM »
After that and a frosty beverage, I made a couple to eat.

1. Craig's suggestion raw.
2. Craig's suggestion in the oven.
3. Craig's suggestion ready to eat.
4. Neighbors pizza.
5. Lunch tomorrow.

Offline TXCraig1

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Re: Pizza Anarchy
« Reply #824 on: July 14, 2013, 09:00:27 PM »
They all look awesome.

How was the Craig pie?
Pizza is not bread.

Offline deb415611

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Re: Pizza Anarchy
« Reply #825 on: July 14, 2013, 09:01:29 PM »
that's a really interesting combo, it sounds good
we don't get radishes that big in CT

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #826 on: July 14, 2013, 09:07:30 PM »
It was very good.  I actually made three with radishes, one was radish, fresh corn, Vidalia onions and the garlic-onion things.  It was excellent, but the wife liked yours the best.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #827 on: July 17, 2013, 08:54:20 PM »
I fired it on Saturday for about an hour and a half, cooked with a flame for another hour. 96 hours later at 80 ambient it is 147. Just a note to myself. Edit- I fat fingered it last night, it is 131 tonight on Thursday.
« Last Edit: July 18, 2013, 08:34:32 PM by Tscarborough »

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #828 on: July 20, 2013, 11:14:39 AM »
My neighbor wants to use the oven, so I fired it early this morning.  He is going to do a couple of drunk chickens and a hunk of dead cow and some corn.  I am making stuffed mushrooms and bacon wrapped stuffed japs, plus I HAVE to make at least one pizza while it cools down, so I am using a doughball left from last week to make a Detroit style.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #829 on: July 20, 2013, 11:31:58 AM »
The dough is still silky smooth.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #830 on: July 20, 2013, 12:17:57 PM »
I had to improvise since I wasn't planning on making pizza.  Hot dogs, sharp cheddar and some Swiss was the best I could come up with.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #831 on: July 20, 2013, 12:27:19 PM »
I am surprised the 00 dough browned as well as it did.

Offline dhorst

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Re: Pizza Anarchy
« Reply #832 on: July 20, 2013, 12:33:12 PM »
Looks good!  Love those crispy cheese edges.  Have you ever made stuffed japs encased in hot Italian sausage?  They go over pretty well around here.  I've even gone over the top and done bacon wrapped sausage encased stuffed japs.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #833 on: July 20, 2013, 12:43:30 PM »
I haven't, but I may start today.  The dough got a nice lift, but it isn't really strong enough for Detroit style.  It is right over 400, so we loaded it up with the roast (in the back) a couple of chickens and some corn.  That should cool it down to 300 pretty quick.

Offline wheelman

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Re: Pizza Anarchy
« Reply #834 on: July 20, 2013, 12:57:41 PM »
that's easily the best looking hot dog and cheddar pizza I've ever seen!

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #835 on: July 20, 2013, 02:06:34 PM »
The corn was teetering on the edge of drying out, nothing that a lot of butter, some roasted garlic and fresh thyme won't take care of.  Back into the oven with it.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #836 on: July 20, 2013, 02:48:39 PM »
Mid-bake baste.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #837 on: July 20, 2013, 03:57:37 PM »
The cow I sliced with no pressure, it is soaking in the juices for a while.  The chickens are done and resting, time to knock out some mushrooms and japs.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #838 on: July 20, 2013, 04:54:11 PM »
1. Ingredients.
2. Cleaned and gutted.
3. In process
4. Stuffed.
5. See you in an hour or two (285 degrees).

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #839 on: July 20, 2013, 04:55:56 PM »
Missed #2 above: