Pizza Anarchy

[Tscarborough]

A pepperoni for the kids.

[Tscarborough]

The oven was running off the scale on the ceiling, high 800s on the walls and around 750 on the floor.  About 100 degrees hotter than I like, really.  It was a 90 second pie, the others shown are 2-3 minute pies at my normal temp range of 600s floor, 7-800 up top.

[Tscarborough]

Then it got weird....

My neighbor brought over some toppings and some pesto.  This pizza has pesto sauce on the middle 12", then the marinara on the outer edge.  Toppings include bacon, clamata olives, basil, mushrooms, various onions and tomatoes and a lot of cheese.  Very interesting tasting pie.  I ate 3 slices.

[Tscarborough]

That was all of the Caputo dough, these 2 were done with the frozen dough.  It was not bad, but I don't think I will keep a couple in the freezer like I was thinking I might.  A regular dough made 2 hours in advance is better.

First is shrimp, Italian sausage, tomatoes, and onion.  Second is a Fire-in-the-hole Pizza:
2 tsp of habanero powder sprinkled into the sauce, red jalapenos and serranos, along with onions.  Mmmmm-mmm good!

[Ronzo]

They all look great, T.

[Jet_deck]

Tom shut the front door.   I just had to eat 3 Tums and 2 Prilosec from looking at the pics.
Maybe a michelada to cool things off?

[Tscarborough]

I am installing a new floor in a pizzeria's Baker's Pride oven, and he uses these dough proofing pans.  He gave me a set.  Anyone ever seen these?  They are aluminum and have "Winco" stamped on the bottom.
The size and shape are perfect.

[Tscarborough]

In response to a couple of threads regarding frozen dough and hamburger as an ingredient, I used both to make a pie tonight.

The overall theme is Chili, as in served in a bowl and no beans are involved.  I used a 1/2# of 97% fat free hamburger (of which I ended up using about half), various spices, onion and diced green chilies as ingredients and toppings.

Ground beef chili mix:

1/2# ground chuck 3% fat
1 tsp dice dried onions
3/4 tsp cumin
3/4 tsp smoked paprika
3/4 tsp Aleppo pepper flakes
3/4 tsp New Mexico green chili powder
1/2 tsp sea salt

That is pic 1

After mixing, it was not quite right (yes I tasted it raw), so I added:

1 tsp diced green chilis
1/2 tsp garlic powder
1/4 tsp black pepper

Final mix is pic 2

The frozen doughball, Il Fiorno, was allowed 30 minutes to relax at room temp after thawing, and pressed out easily to 16".  I used a cooked down sweet sauce and cheese blend from last weekend, and after adding chunks of the hamburger mix finished with red onion and green chilies, pic 3.

I baked it per instructions, mostly, 10 minutes at 450, then 1 minute under the broil element.  I let it cool, then cut it and put it back on the elevated screen, pic 4.

I must say, the dough was not great, but it was pretty good.  I think I abused it last time, and this time allowed it to work as designed.  Pretty good, and I am not ashamed to say that the pizza was very good.

[NebraskaX24]

Yum!   

[Tscarborough]

I decided to use the rest of the stuff I have prepared and the second frozen dough for a deep dish.  I used a small can of black olives, a small can of mushrooms, 1/4 of a red onion, plus the rest of the ground meat as filling.  I pressed the dough out in blue corn meal and heavily coated the pan with vegetable oil to hopefully get some frying effect.

1. Meat mixture
2. Pressed dough
3. Dough in pan
4. Cheese in pan
5. Mixture in pan
6. Sauce with a little cheese and spices as topping

Into the oven for 20 or 30 minutes.

[Tscarborough]

Oh yeahhhhh!

[Tscarborough]

Making dough for tomorrow, I will try 2 different batches using some HEB brand bread flour.

First batch:
4 cup HEB BF
2-3/4 cup water
1-1/2 tsp powdered blue cheese
1 tsp ADY
1 tsp Turbinado sugar
1 tsp pickling salt
1 tsp smoked paprika

I dry mixed the flour and spices, and then added the proofed yeast and sugar in 1 cup warm water.  It took another 1-3/4 cup water to get to the consistency I wanted, which is a little bit lower hydration than normal.
(picture 1)

The second batch is 3 cup HEB BF
1 cup semolina
2-1/4 cup water
1-1/2 tsp pickling salt
1 tsp turbinado sugar
1 tsp ADY

Made the same way, but as you can see in picture 2, it gave an effective higher hydration with less water.  My assumption would be the semolina can not absorb as much water as the BF.

Both will get a 2 or 3 hour bulk warm ferment, then I will stretch and fold and ball them into 3 or 4 balls each batch for another 20 hours of warm rise.

[Tscarborough]

Here is my sauce; locally grown (Rockdale) tomatoes.  I will quarter and gut them, then cook them at a low temp for an hour or 3 adding salt, sugar, ground clove, oregano, and fresh basil to taste.  I have mild white cheddar, Queso Fresca, and Pecorino Romano  for cheese.  Toppings I haven't nailed down yet, but I am for sure making a deer meat sausage (sliced thin) with onions and mushrooms.

[Ronzo]

Here is my sauce; locally grown (Rockdale) tomatoes. 

Excellent choice, sir.

[Tscarborough]

In line with one of my stated philosophies, namely that good pizza is made with fresh ingredients, not necessarily expensive ones, I will try to make a Mexican equivalent to the Margarita: the Guadeloupe (pronounced "wad-a-loop-e"):

Queso Fresca in place of fior di latte
Cilantro in place of basil
Cherry tomatoes crushed and salted only.

This will be the first pie made, at very high temps.

After checking the dough at 3 hours, I think I will let it bulk rise for another couple, maybe even 5 or 6.

[Ronzo]

In line with one of my stated philosophies, namely that good pizza is made with fresh ingredients, not necessarily expensive ones, I will try to make a Mexican equivalent to the Margarita: the Guadeloupe (pronounced "wad-a-loop-e"):

Queso Fresca in place of fior di latte
Cilantro in place of basil
Cherry tomatoes crushed and salted only.

This will be the first pie made, at very high temps.

After checking the dough at 3 hours, I think I will let it bulk rise for another couple, maybe even 5 or 6.

Your Guadeloupe pie sounds fantastic.

[Tscarborough]

As it happened they got a 10 hour bulk rise.  At least a tripling, and many small bubbles.  They both deflated to about double when I removed them, and both were very wet to work with.  They are in the pails, but I chickened out and put them in my beer fridge to ferment overnight.  I may take them out in the morning when I can watch  them.

[TXCraig1]

Tom,

Your recent pies are just stunningly beautiful - not that all your pies don't look great, but wow, these are off-the-chart!

The filetti, shrimp and Italian sausage, Fire-in-the-hole, they all look frekin' incredible.

CL

[Tscarborough]

Mowed and blowed my yard and my neighbors yard, chopped wood, washed the truck, Time for Pizza!

The sauce is on, clockwise from the top:
Black pepper, turbinado sugar, smoked paprika, powdered clove, oregano, then in towards the center are dried basil and pink sea salt.

More salt and sugar to be added, and probably some fresh basil as well.  I will let it cook gently for a while then hit it with the stick blender to homogenize it.  The sauce for the Guadeloupe will be made later.

[Tscarborough]

I ended up adding about 1/2 tsp more sugar, and it is perfect.  Bright, salty-sweet, no acid aftertaste.  The fire is about half through with it's long soaking burn.