Author Topic: Pizza Anarchy  (Read 137828 times)

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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #850 on: August 18, 2013, 10:52:06 AM »
I woke wanting pizza, so did the regular 4 cups HEB bread flour, 1 cup semolina, 3 cups water 2 tsp salt and 1 tsp ADY.  I plan on using it in about 8 hours so I am putting it in a warm spot.


Offline TXCraig1

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Re: Pizza Anarchy
« Reply #851 on: August 18, 2013, 11:13:25 AM »
You measured  ???
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #852 on: August 18, 2013, 11:45:36 AM »
More or less.  I found some andouie at HEB and some Classico tomatoes at a small town Walmart, I also have some Oaxaca cheese and I need to get some cherry tomatoes and I will be set.

Offline dhorst

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Re: Pizza Anarchy
« Reply #853 on: August 18, 2013, 12:08:29 PM »
Well that shrimp pizza would be right up my alley especially if dressed post oven with some arugula and lemon juice.
Hah.  I love to find someone else who is in the more or less area of measuring of ingredients.  I am an eyeballer.  I do have a scale and certainly can follow the rules, but...well I just like playing around.

You do make the most wonderful pizzas.  And I like the fact that you will do the "emergency" doughs.  I do too, but it really puzzles the family when I kinda groan and say okay, but it won't be as good.


Offline dmcavanagh

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Re: Pizza Anarchy
« Reply #854 on: August 18, 2013, 12:17:27 PM »
the only time I use my scale is when I'm weighting out ground beef to make burgers! :P
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #855 on: August 18, 2013, 03:11:07 PM »
The dough rose nicely and feels great.  I really like this HEB bread flour.  I let it double and then did 7 stretch and folds and divided it.  4 balls of around 380g (I weighed one) for 16" bar pies.

Offline dhorst

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Re: Pizza Anarchy
« Reply #856 on: August 18, 2013, 03:30:27 PM »
What is the texture/grind of the flour similar to?  Nice looking rounds there.  I think you use more bench flour than I do generally.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #857 on: August 18, 2013, 03:38:58 PM »
Had I posted a picture of the batter that doubled you would understand.  It was very wet, but tightened up nicely as I did the stretch and folds.  The texture without semolina is close to a Tipo 00, with semolina it is a little more coarse.

Offline dhorst

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Re: Pizza Anarchy
« Reply #858 on: August 18, 2013, 03:50:50 PM »
Gotcha.  Thanks.  I'm kinda nosey.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #859 on: August 18, 2013, 06:05:21 PM »
The balls have doubled again, so I put them in the fridge, I am shooting for a 7:00pm bake time.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #860 on: August 18, 2013, 09:15:05 PM »
One of, if not the best pizza I have ever made:  andouie sausage and onions, cranked out in less than 2 minutes.  The pepperoni ones were pretty good too at about 3 minutes.

Offline Ronzo

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Re: Pizza Anarchy
« Reply #861 on: August 18, 2013, 09:23:14 PM »
Yes, please.
Fuggheddabowdit!

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Offline deb415611

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Re: Pizza Anarchy
« Reply #862 on: August 18, 2013, 09:37:12 PM »
Deb

Offline Tscarborough

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Just Japs
« Reply #863 on: August 24, 2013, 06:09:11 PM »
Last week's dough, manchego cheese and fresh japs.  Nothing else needed (cold beer excepted).

Offline TXCraig1

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Re: Pizza Anarchy
« Reply #864 on: August 24, 2013, 07:03:06 PM »
I can see how that would go nicely with cold beer.
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #865 on: August 31, 2013, 09:38:10 PM »
I made a dough for today, but now I won't get to use it until Monday.

5 cups HEB bread flour
2-3/4 cups water
2 tsp salt
1 tsp ADY

It is lower hydration than my normal dough, but has risen nicely at room temp for about 10 hours.  I am going to punch it down, make one big ball and let it go overnight, then ball it and fridge it in the morning.
« Last Edit: August 31, 2013, 09:47:55 PM by Tscarborough »

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #866 on: September 02, 2013, 11:07:46 AM »
After an overnight rise, I balled and fridged it.  Looking forward to some pizza this evening.



Offline Tscarborough

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Re: Pizza Anarchy
« Reply #867 on: September 02, 2013, 07:07:23 PM »
This is the plan:

4 pizzas tonight:

Bianca's Rosa:
Coarse grated aged Parmesan, fine grated red onion, rosemary, and crushed roasted pistachios, lightly bathed in EVOO.

Pig pizza:
Fresh Italian sausage seasoned on the grill, red onion, and thin sliced japs with Oaxaca and manchego cheese.

Guadeloupe:
Halved, gutted, and seeded cherry tomatoes and cilantro with Oaxaca and manchego cheese.

Mushroom mayhem:
Mucho Mushrooms, pepper, EVOO, and Parmesan with Oaxaca and manchego cheese, drizzled with truffle oil.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #868 on: September 02, 2013, 09:24:53 PM »
Oh yeah, this one goes into the rotation.

1. Roasting the pistachios
2.  The pizza
3. Close up of the goodness.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #869 on: September 02, 2013, 09:28:54 PM »
Miss Piggy came next.

1.Turning fresh ground pork into Italian sausage.
2.  The pizza.
3 Closeup.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #870 on: September 02, 2013, 09:35:23 PM »
Random shots.

1. Guadeloupe.
2. Underskirt.
3. Pizza hand.
4. Mushroom Mayhem.

Offline Johnny the Gent

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Re: Pizza Anarchy
« Reply #871 on: September 02, 2013, 09:41:27 PM »
Great looking pies, but the ones with jalapenos are calling my name.  :drool:

The Guadeloupe pie looks fresh and vibrant - I bet it tasted the same way.
Il miglior fabbro

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #872 on: September 02, 2013, 10:00:55 PM »
Vibrant is a good word for it.  I use about twice as much sauce as normal to really accent the tomato.

Offline tinroofrusted

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Re: Pizza Anarchy
« Reply #873 on: September 03, 2013, 08:34:00 AM »
That's what I call a feed! Love the Guadeloupe especially. And the Rosa of course (I made a Rosa yesterday myself).  Thanks for posting the pics.  It's making me hungry and its only 5:30 a.m.

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TinRoof

Offline Serpentelli

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Re: Pizza Anarchy
« Reply #874 on: September 03, 2013, 08:57:18 AM »
Basil or Spinach on the Guadeloupe?

Basil, It looks like. And it looks gooooooood.....

John K
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