Author Topic: Pizza Anarchy  (Read 86012 times)

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Offline tinroofrusted

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Re: Pizza Anarchy
« Reply #920 on: December 15, 2013, 02:37:00 PM »
Looks great!  Congratulations to your daughter too.


Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #921 on: December 15, 2013, 04:19:36 PM »


Ham, Serrano peppers, and onion with whole milk mozzarella over 7-11 tomatoes.
That sounds like a real tasty combo.....I too like making a "Steve's" once in awhile.
Congrats to your daughter Tom....that's great!  :)
"Care Free Highway...let me slip away on you"

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #922 on: December 17, 2013, 07:53:23 PM »
Yes, well now I am volunteered to cook for the team and the parents, 40-50 people Friday night.  I went to RD today and bought a bag of All Trumps and 5# of whole milk mozzarella, I still have plenty of 7-11 tomatoes, so all I need are lots of pepperoni, Italian sausage, Canadian bacon, onions, mushrooms, and some black olives.  This crowd wants Domino's, not Neapolitan.  I figure I will make 12 doughballs for 16" pies tomorrow and call it good.

Offline wheelman

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Re: Pizza Anarchy
« Reply #923 on: December 18, 2013, 09:52:54 AM »
they're in for a treat!

Offline Tscarborough

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Shhh! My dough babies are sleeping....
« Reply #924 on: December 18, 2013, 08:10:23 PM »
I made three batches, my arm is tired:

5 cups All Trumps bromated
2-3/4 cups water
1-1/2 tsp salt
1 tsp IDY

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #925 on: December 19, 2013, 08:40:08 PM »
I checked Domino's menu online and got pretty much what they have: Pepperoni, Italian sausage, Canadian bacon, onions, green peppers, mushrooms, black olives, and jalapenos.  I always have anchovies, green olives, and other odd things if anyone asks, even pineapple....


1.  They got about 4 hours at room temp, then overnight in the fridge.
2.  I really like the way this AT dough feels.
3.  All 12 were +/- 10 grams from this.
4. Sweet cooked sauce, Clockwise: Oregano, paprika, red pepper flakes, salt, and sugar in the center.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #926 on: December 20, 2013, 11:14:52 AM »
I lit the fire this morning about 9:00, I am going to use the Craig method and fire it for about 10 hours.  I couldn't find any good oak so I have to burn stinky mesquite.  I have also burned about 50 CuYds of leaves this morning (not in the oven).

Offline Garnerac

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Re: Pizza Anarchy
« Reply #927 on: December 20, 2013, 05:08:27 PM »
Atta Baby! :chef:
I have a guy who brings me huge pile of Post Oak for $100

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #928 on: December 21, 2013, 10:25:14 AM »
I only made 8, and sure enough they only wanted pepperoni, Italian sausage, onion, and mushroom, although they did want some jalapenos.  I was too busy to take many pictures; I wanted to pump the pizzas out as fast as I could.

Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #929 on: December 21, 2013, 10:31:06 AM »
I only made 8, and sure enough they only wanted pepperoni, Italian sausage, onion, and mushroom,
"Papa Toms"!  :D   They all look great Tom.  :chef:
"Care Free Highway...let me slip away on you"


Offline Pete-zza

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Re: Pizza Anarchy
« Reply #930 on: December 21, 2013, 02:06:46 PM »
"Papa Toms"!  :D   
Bob,

I was thinking along the same lines and was going to tease Tom about making PJ type pizzas.  :-D

But I agree that the pizzas look great.

Peter

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #931 on: December 21, 2013, 02:18:30 PM »
I don't mind, I am equal opportunity pizza cook.   As an aside, it is amazing the perceptions of persons who have had only commercial mass produced pizza.  To them, per them, my crust is the best they have ever had.  My dough, especially this batch, was OK, but not anywhere near the best I have had.  I gave them the names of Bufalina, Via 313, and Pieous to try as homework for the next time we get together.  The bar will be much higher then, and they will expect something a little more exotic than "Pappa Toms", I hope.

The oven is still at 550, so I am contemplating using a couple of the leftover doughs for some Detroit style.  I am not really hungry though.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #932 on: December 21, 2013, 02:55:27 PM »
And just because I like it, my favorite photo of Riley's soccer year.

Offline Musky

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Re: Pizza Anarchy
« Reply #933 on: December 21, 2013, 03:14:46 PM »
Awesome.  Honestly, is there anything better than watching your kid compete or perform?  My daughter plays golf and my wife and I follow her all over the place.

Kevin

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #934 on: December 25, 2013, 06:12:44 PM »
I still had 4 of the AT doughs left over from last weekend in my metal proofing pans that I was not going to be able to use in the next week or so, so I just sprinkled sesame seeds on top and popped them into the oven at 450 in the proofing pans.  This is the third, the first 2 were assaulted and devoured before I could even find the camera.  The All Trumps makes a good loaf.

edit-I checked the WFO just now it is still at 89 degrees from last Friday (ambient 30-50 degrees).
« Last Edit: December 25, 2013, 06:14:25 PM by Tscarborough »

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #935 on: December 25, 2013, 06:28:58 PM »
How is that for an open crumb?

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #936 on: December 27, 2013, 11:19:16 PM »
I did it like a pita, cut it in half, stuffed it with ham and cheese with a slurry of horseradish sauce.

Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #937 on: December 27, 2013, 11:24:00 PM »
I can totally picture that and bet with those ingredients it ate better than in a pita.
"Care Free Highway...let me slip away on you"

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #938 on: January 11, 2014, 03:25:52 PM »
Last minute decision this morning to make pizza this afternoon for the Saints game. 5 cups AT bromated, 1 tsp IDY, 1-1/2 smoked salt, and 2-3/4 cups water.  I let it rise outside at 70 degrees all morning and just broke it up and will give it another hour or two to rise some more also outside (72 degrees).  I am having problems with the fire, though, all I have is mesquite and it is not burning well, although I could smoke the @$&^ out of something...

Offline stonecutter

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Re: Pizza Anarchy
« Reply #939 on: January 11, 2014, 03:51:14 PM »
Can you discern the difference between smoke salt or regular ( kosher or Sea) salt?
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Look at a stone cutter hammering away at his rock, perhaps a hundred times without as much as a crack showing in it. Yet at the hundred-and-first blow it will split in two, and I know it was not the last blow that did it, but all that had gone before.
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