Author Topic: Pizza Anarchy  (Read 95306 times)

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Offline wheelman

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Re: Pizza Anarchy
« Reply #960 on: April 11, 2014, 10:19:00 AM »
Beats the heck out of take-out!


Online stonecutter

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Re: Pizza Anarchy
« Reply #961 on: April 11, 2014, 10:26:46 AM »
Making a run a Digiornos;)

Looks tasty as usual.
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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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Offline Jackitup

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Re: Pizza Anarchy
« Reply #962 on: April 11, 2014, 10:43:14 AM »
Several years ago shortly after I first started posting here I made a few posts regarding Sam's Club frozen dough balls. These were just that, balls, not pre-pressed or rolled and were actually pretty good. When the urge hits and no dough ready they were very handy and tasty. Now that I have that vac pack machine I may buy some more and vac pack while still frozen and see how they hold. Frozen and loose packed they got a bit of freezer burn pretty quick. I can't remember the price though.

jon
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #963 on: April 20, 2014, 09:25:58 AM »
I fired the oven yesterday for bread, brisket, and baked beans today, but I decided to try the pre-made crusts in the WFO.  It was around 750 when I did these.  I did not roll these out I just hand pressed them.  Not bad. Jalapeno and cheese and a pepperoni and cheese.

Offline TXCraig1

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Re: Pizza Anarchy
« Reply #964 on: April 20, 2014, 09:38:06 AM »
What makes the charred indentations around the edge?
I love pigs. They convert vegetables into bacon.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #965 on: April 20, 2014, 09:41:01 AM »
The crust cracked when I pressed it out, I didn't try and repair it.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #966 on: May 10, 2014, 10:11:54 AM »
My first scratch dough in months.  Making some dough for tomorrow.  I used the dough calculator since I want six balls instead of my normal 4.  It didn't work though, I had to add 111 grams more water to make it usable.  All of the flour wasn't even absorbed at 652g of water.  I used a British style beer ADY so I have that going for me.

Flour (100%):
Water (64%):
ADY (1.5%):
Salt (2.5%):
Total (168%):
Single Ball:
1020 g  |  35.98 oz | 2.25 lbs
652.8 g  |  23.03 oz | 1.44 lbs
15.3 g | 0.54 oz | 0.03 lbs | 4.05 tsp | 1.35 tbsp
25.5 g | 0.9 oz | 0.06 lbs | 4.57 tsp | 1.52 tbsp
1713.6 g | 60.44 oz | 3.78 lbs | TF = N/A
285.6 g | 10.07 oz | 0.63 lbs

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #967 on: May 10, 2014, 05:47:10 PM »
It has had an 8 hour warm rise, it is now balled and in the fridge.  I used Caputo red bag, BTW.

1. Dough after specified amount of water.
2. Dough with the addition 111 more grams (to hand and eye).
3. Dough after 8 hour bench rise (the pattern is from the damp cloth that covered it).
4. In the cups, 6x285g

Offline c0mpl3x

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Re: Pizza Anarchy
« Reply #968 on: May 11, 2014, 10:05:06 PM »
What makes the charred indentations around the edge?

dehydrated dough edge that can't take the stretch and splits. common in pizza shops that forget to restack their dough trays or leave air get to the dough
Hotdogs kill more people than sharks do, yearly.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #969 on: May 12, 2014, 02:49:33 PM »
I had issues last night, mainly because it was dark and late.  They tasted good though, especially the diced proscuito, onion, and klamata olives.

1. Guadeloupe, pre-bake (It turned into a fireball upon entry into the 1000+ oven).
2. Italian sausage
2. Pepperoni.
3. Diced proscuito, onion, and klamata olives.
4. Chopped peppadews, onions, mushrooms and Blue cheese.
5. Italian sausage wadded up.

All had fresh mozzarella (except the one with blue cheease) and San Marzano tomato sauce. 


Online stonecutter

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Re: Pizza Anarchy
« Reply #970 on: May 12, 2014, 07:07:04 PM »
They all look and sound delicious.  I'll take a number 3 please.
http://oldworldstoneandgarden.com/

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.
Jacob August Riis

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #971 on: May 12, 2014, 08:10:04 PM »
The oven is still over 500 degrees (530) 23 hours later, so there a point beyond which it gets too hot.  I lit the fire at 2:00 and didn't get started until almost 9, burning it hard the whole time.  I had to let it cool down after the first two fails for a half hour or so with all fire removed (to the grill) to get the floor down to 850ish.

Online Chicago Bob

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Re: Pizza Anarchy
« Reply #972 on: May 12, 2014, 10:51:46 PM »
They all look and sound delicious.  I'll take a number 3 please.
^^^   And put me down for a #4 if you will....that pie looks just awesome.  :drool:

Bob
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #973 on: May 29, 2014, 05:39:39 PM »
I have a HS graduation party Saturday for the youngest, and while pizza is not the main meal (boiled crawfish), I do plan on making as many as will disappear.  I also need the oven hot on Saturday morning to cook some side dishes, so I invited the neighborhood driveway Friday night steak club to pizza.  That is probably only 4 or 5, so I made 16 total.

Normal dough:

4 cups AT bromated (780 grams)
2-1/2 to 3 cups water
2 tsp salt
1 tsp ADY

(4 balls 350g +/- for 14-16" pizzas)

I made 2 batches yesterday morning, balled this morning, 1 this morning, balled this evening, and 1 this evening to be balled in the morning.  I will use one of the batches from yesterday morning for Friday night.  That is a total of 16 350g doughballs.  By hand.  I need to invest in a mixer.

The first two batches:

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #974 on: May 31, 2014, 11:29:43 AM »
I made 5 last night, including a gluten free crust a neighbor brought.

1. Pepperoni.
2. Gluten free pepperoni.
3. Taco meat, mushrooms, and onions.
4. Another pepperoni  (Hey, I just fixed what they asked for).
5. Italian sausage, onion, mushroom.

All with 7-11 tomatoes and a 50/50 mix of whole milk mozzarella and Oaxaca cheese, plus a little hard parm grated onto the sauce.

Online stonecutter

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Re: Pizza Anarchy
« Reply #975 on: May 31, 2014, 01:39:26 PM »
How did you make the dough for gluten free?
http://oldworldstoneandgarden.com/

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.
Jacob August Riis

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #976 on: May 31, 2014, 01:57:10 PM »
I didn't, she brought it with her.

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Re: Pizza Anarchy
« Reply #977 on: May 31, 2014, 01:59:57 PM »
Duh, I missed that...I'll blame the tiny letters on my phone.   GF is something I'm working on right now.
http://oldworldstoneandgarden.com/

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.
Jacob August Riis

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #978 on: May 31, 2014, 02:19:32 PM »
I tried it, it wasn't bad at all.  I think she bought it at a little bakery in town, it was par-baked.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #979 on: June 01, 2014, 06:09:50 PM »
I made quite a few but only got a couple of pictures.  Crawfish, fajitas and sausage, then pizza.  Lots of food lots of fun:

<a href="http://youtu.be/iOIewlbXt6U" target="_blank" class="aeva_link bbc_link new_win">http://youtu.be/iOIewlbXt6U</a>




 

pizzapan