Author Topic: Pizza Anarchy  (Read 130237 times)

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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #50 on: August 28, 2010, 11:10:05 AM »
I experimented in the kitchen oven on some dough I made for tonight in the WFO.   I wanted to do a NY style, so I stretched out my normal 10-11" ball to 12", used a basic marinara sauce and not too much cheese.  It was good,  crust wise, but I think I put too much sauce on it.  The kids made short work of it anyway.  I will try again tonight at 900 degrees instead of 550 and see what happens.

edit-I just measured that pan and it is 14", not 12"
« Last Edit: August 28, 2010, 11:18:03 AM by Tscarborough »


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #51 on: September 05, 2010, 10:12:25 PM »
Is it a sin to think that I make the best pizza in the world?

OK, maybe I just make the best pizza FOR ME.

I did my normal dough, but substituted pickling mix for salt, as I have done in the past, and cold fermented it for 48 hours.

I used Hatch chilies, chile petins, red and green bell peppers, tomato slices, white onions, fresh Italian sausage, peperoni, thyme, and basil in various combination's, along with 50/50 fresh mozzarella and Monterrey Jack, with about 10% Parmesan thrown in for luck. The sauce was HEB Marinara, and a can of HEB peeled tomatoes with 2 crushed cloves and a teaspoon of minced garlic, heated briefly, then cooled before use.

For the first time, I moved everything out to the outdoor kitchen and was able to pump out 6 pizzas in about 20 minutes.

Sorry no pics, my daughter took the camera for the weekend, like she did last weekend.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #52 on: September 09, 2010, 09:11:21 PM »
Dang it, I read that long thread about Garcia's pizza over the day, and there is a Saints game on so I want some PIZZA!  That kind of pizza!  I only had about 30 minutes to make it though, so I used Jiffy pizza dough mix, some sauce I had left over (with all the excess ingredients (3 kinds of peppers and onions) mixed in) and laid it up like a Garcia's:  Dough, cheese (pepper Jack slices in this case), then the sauce w/ veges, then moz, then pepperoni, then a little more cheese (and a drizzle of Parmesean in the center).  I baked it at 425 for 15 minutes per the Jiffy instructions, then finished it with a minute under the broiler.

Now I have no idea what the actual Garcia's pizza looked like or tastes like, but this ain't bad for a 30 minute pizza.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #53 on: September 16, 2010, 09:05:13 AM »
I was reading through some articles about Anthony Mangieri's Una Pizzeria Napoletana. Besides the fact that you should sell what your customers want, not what you want, the most common complaint was that his pies are soggy in the center.  I have never had a true Neapolitan Style pizza, but the center of any pie is problematical in that it will always be the least cooked and yet be the smallest and most heavily loaded area.

So, I says to myself, why not eliminate it altogether?  Now a doughnut hole would work, but a much simpler solution would be to leave a mound of dough in the middle.  An Island, if  you will, of crusty goodness in the center of the pie.

Since I was making my dough for this weekend, I decided to do a proof of concept pie. Note that the dough is less than an hour old and I didn't plan on eating the pie, but my daughter did anyway, all of it.

Online norma427

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Re: Pizza Anarchy
« Reply #54 on: September 16, 2010, 09:42:38 AM »
I was reading through some articles about Anthony Mangieri's Una Pizzeria Napoletana. Besides the fact that you should sell what your customers want, not what you want, the most common complaint was that his pies are soggy in the center.  I have never had a true Neapolitan Style pizza, but the center of any pie is problematical in that it will always be the least cooked and yet be the smallest and most heavily loaded area.

So, I says to myself, why not eliminate it altogether?  Now a doughnut hole would work, but a much simpler solution would be to leave a mound of dough in the middle.  An Island, if  you will, of crusty goodness in the center of the pie.

Since I was making my dough for this weekend, I decided to do a proof of concept pie. Note that the dough is less than an hour old and I didn't plan on eating the pie, but my daughter did anyway, all of it.

Tscarborough,

That was a very clever idea of letting a mound of dough in the middle.  The pizza looks delicious!  :)

Norma


Offline Pete-zza

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Re: Pizza Anarchy
« Reply #55 on: September 16, 2010, 10:28:45 AM »
Tscarborough,

Some time ago, I talked about the problem with the way that pizzas bake in the middle, at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,5604.msg47459.html#msg47459. You might also get a kick out of the PMQ article (Hole-y Dough) that discusses making a hole in the center of the pizza.

Peter

Online norma427

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Re: Pizza Anarchy
« Reply #56 on: September 16, 2010, 11:36:33 AM »
Tscarborough,

Some time ago, I talked about the problem with the way that pizzas bake in the middle, at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,5604.msg47459.html#msg47459. You might also get a kick out of the PMQ article (Hole-y Dough) that discusses making a hole in the center of the pizza.

Peter

Peter,

I got a kick out of how Preston Williams made a patent for the Hole-y dough pan.  :-D That could be an idea for someone to use for this months challenge. 

Norma

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #57 on: September 21, 2010, 12:00:15 PM »
Last Saturday, I did another Island Pizza on a 14" pie.  It worked even better on the bigger pie since it did not displace much of the gooey guts.  The only thing I did different this week was to slightly precook the Italian sausage so I could use bigger clumps.  6 pies of various types in about 20 minutes, 3 gone before I even had a taste.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #58 on: September 25, 2010, 02:42:49 PM »
I am making my sauce and dough for tomorrow's pizza.  This is a marinara, the ingredients are all fresh from the garden:

Garlic, shallot, basil, and tomatoes.  I barely browned the garlic and shallots in EVOO, then added minced basil.  I quartered and gutted the small plum type tomatoes (the last of my neighbor's crop), then added them to the garlic.  I will let it go on low at around 170-180 degrees for a couple of hours, hit it with the stick blender, then add pepper and salt as needed to taste.  Tomorrow I will make a "kids" sauce that is sweeter and thicker.

The dough is just mixed and on it's first rise: 4c KABF, 1c semolina, 1 pkg yeast and a little salt.  It took about 3-1/2 cups of water to get it where I wanted it.  I will fold it and split into 4 doughballs in an hour or so, then into the fridge.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #59 on: September 25, 2010, 04:09:28 PM »
I decided to add some capers, and ended up using about a 1/4 tbsp of sea salt and an 1/8 of coarse black pepper.  Into the fridge with it, and I also put the dough in.  I decided on 4 big (14") and 2 small (11") size doughballs.  The marinara will go on the small ones with ingredients to be determined tomorrow.  I did buy a peppered pepperoni stick and had them slice it at the deli, so that will be on at least 2 of the big pies.

The wife wanted to make a little pasta and eat the marinara right now, but I was able to fend her off.

Offline Jet_deck

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Re: Pizza Anarchy
« Reply #60 on: September 25, 2010, 08:28:35 PM »
I'm trying my first sauce tonight.  In your picture, have you stick blended it yet?  Just curious where I need to be at with mine.

PS. I hope to someday be at your cullinary level to make pizza by the cup. Hats off to you, chef! :chef: :pizza: :chef:
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #61 on: September 26, 2010, 11:23:09 AM »
Yes, it is blended and done there.  After chilling, I will just strain off some juice and it is ready.  For my regular sauce the consistency is about the same as chunky spaghetti sauce.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #62 on: September 26, 2010, 05:53:16 PM »
Here is the "kids" sauce underway. It is my "normal" sauce, a little sweet for most I would guess.  2ea 28oz cans of peeled tomatoes, 3 tbsp turbino sugar, 1 tbsp of sea salt, 1/4 of coarse black pepper, and about 15 leaves of torn basil.  After this cooks down at around 200 degrees, I will probably add a couple of crushed cloves, then it hit with the stick blender and remove any excess water.  I taste and add salt, pepper, and sugar throughout the process to get the perfect balance.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #63 on: September 26, 2010, 06:51:09 PM »
Here is the finished "normal" sauce, signed off on by the younger daughter.  I added 2 more tbsp of sugar and 2 crushed cloves.

Offline jeff v

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Re: Pizza Anarchy
« Reply #64 on: September 26, 2010, 07:22:23 PM »
2 crushed cloves.

I'm all for pizza anarchy, but are these garlic cloves or clove cloves?
Back to being a civilian pizza maker only.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #65 on: September 26, 2010, 09:14:39 PM »
Clove flowers, as a rule I don't put garlic in my pizza sauce, marinara excepted.
« Last Edit: September 26, 2010, 09:16:53 PM by Tscarborough »

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #66 on: September 27, 2010, 11:21:52 AM »
A few shots of last night's bake.  I did all pepperoni, some with baby portabello mushrooms, some with onion. I also used some feta cheese along with mozz and Oaxaca. The marinara sauce was very good, and yes that is an upside down pizza on my walkway.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #67 on: September 30, 2010, 10:17:56 PM »
Saturday has been designated as pizza day this week.  For this bake, I am going to make my regular dough early Saturday morning, bulk ferment it for a couple of hours, then ball it and let it sit for another 5 or 6 hours to rise at room temp.  If I remember, I will weigh the ingredients.  I plan on 8ea 14" pies.

So far, I plan to make bacon, onion, and baby portobello mushroom pizza w/mozz and provolone, chicken fajita pizza (thin sliced, marinated grilled chicken breasts with green and red peppers, onion, and sauce containing cumin and cayenne) w/ jack, and probably some type of Italian sausage with spinach and cherry tomatoes with mozz and feta.

I plan on making my normal sauce, but will up the basil and sugar quite a bit.  For the chicken fajita pizza, I will start with tomato sauce, Mexican oregano, cumin, cayenne pepper, and probably some hot paprika on top of the normal ingredients.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #68 on: October 02, 2010, 09:29:12 AM »
OK, I made 2 identical batches, with the exception that I put a tablespoon of chopped fresh thyme in one:

590g KABF
205g semolina
690g water
1 Teaspoon  sea salt
28g ADY

I mixed the yeast into water with 1 tablespoon of turbino sugar and let rise for 10 minutes.

I will let them double for an hour or 2, then break them down.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #69 on: October 02, 2010, 01:49:29 PM »
Each batch after kneading and before splitting was right at 1530grams.  I split it into 7 big balls (@380g)and 2 little balls (@190g).

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #70 on: October 02, 2010, 03:26:51 PM »
I forgot to say that I did not measure by weighing, I weighed what I measured.  That is, I used my standard dough:

4 cups KABF
1 cup semolina
etc.

So what are the percentages and the thickness factor on those balls?

The big balls will be 14" pies, the smaller ones will be 11".

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #71 on: October 02, 2010, 05:13:09 PM »
Mama talked me out of my plan for spicy sauce for the chicken fajita pies, so just this one:

2-28oz cans of store brand sauce
1/2 cup finely grated Parmesan cheese
4 tbsp of turbino sugar
2 teaspoon of coarse black pepper
1 teaspoon of sea salt
A big handful of minced fresh basil
4 clove flowers, crushed
a pinch of oregano


The fire is lit, the sauce is simmering, so hopefully in an hour or 2 I can eat some pizza!

Still have to cook the fajita meat, the Italian sausage, chop the vegetables and the cheese, AND watch UT get beat by OK and Kyle Busch win at Kansas.
« Last Edit: October 02, 2010, 05:17:08 PM by Tscarborough »

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #72 on: October 03, 2010, 09:59:49 AM »
A few pics.
« Last Edit: October 03, 2010, 10:02:25 AM by Tscarborough »

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #73 on: October 03, 2010, 10:02:52 AM »
More.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #74 on: October 08, 2010, 11:12:04 PM »
Friday pizza is tough.  I made the dough and sauce last night, my "normal" for both.  I also pre-built the fire so all it needed was a match when I got home after work.  That still does not leave much time for a good heat soak of the oven, especially with the in-laws in town and hungry after their long drive.

Home at 5:00, vegetable prep in 20 minutes, plus another 30 for the wood to burn down and it was time to go.  Only 4 pies on this short bake, and while the oven cleared, it did not stay hot (above 700) long.  At any rate here are the pies and a photo of my pizza dogs shooting lasers at me to mind bend me into giving them pizza bones.

1.  Actually the last pie cooked, sopressata, mushrooms, onions, and basil, cooked American style crust because of the 500 degree oven.

2.  The best of the lot.  Quattro Formaggio (Moz, jack, parmesan, and provolone), with roasted garlic, thyme, and a little onion. 

3.  Margherita!

4. Sopressata and Onion.