Author Topic: Pizza Anarchy (Read 52573 times)

TXCraig1 · « **Reply #440 on:** November 13, 2011, 05:56:39 PM »

Quote from: Tscarborough on November 13, 2011, 11:03:22 AM

I finally had enough time to fire up the WFO.

You have not lost your touch. I'd love to try the crab pie!

CL

dellavecchia · « **Reply #441 on:** November 15, 2011, 06:15:46 AM »

I second the crab pie - great topping combination. What do you use for your tomato base?

John

Tscarborough · « **Reply #442 on:** November 15, 2011, 07:54:35 AM »

I used house brand tomato sauce. It has tomatoes, onion, and garlic, besides what I put into it. I have a small crop of San Marzanos that I hope will be ready for next weekend. Them I will par-boil and peel, add a little salt and bruised basil and call it good.

dellavecchia · « **Reply #443 on:** November 15, 2011, 08:30:33 AM »

Quote from: Tscarborough on November 15, 2011, 07:54:35 AM

I have a small crop of San Marzanos that I hope will be ready for next weekend. Them I will par-boil and peel, add a little salt and bruised basil and call it good.

You lucky Texans get such an extended growing season. My garden is a barren, cold, dead place right now.

John

Tscarborough · « **Reply #444 on:** November 15, 2011, 08:33:22 AM »

I nursed those plants all through the summer, and they didn't produce a single tomato - Too hot.

dellavecchia · « **Reply #445 on:** November 15, 2011, 08:36:20 AM »

Ah, yes, I forgot about your record heat.

John

Tscarborough · « **Reply #446 on:** November 21, 2011, 09:31:56 PM »

Heading out to the family for Thanksgiving, so I made a couple of kitchen pizzas to use up supplies. I made the dough on Sunday, straight KABF 3 cups with 1 tsp salt and 2 tsp sugar, warm rise for 20 hours then cold for another 10 with a ball and bench rise of another hour.

Both are 50/50 mozzarella/Monterrey jack with leftover cooked down sauce. The first is Italian sausage (not precooked), onions and whole grape tomatoes. The second is pepperoni, black olives, and onions. Both cooked at 550 for around 7 minutes.

Tscarborough · « **Reply #447 on:** December 03, 2011, 01:45:02 PM »

I have 8 doughs in the fridge that I made on Thursday, but it looks like a rainout for the WFO. Ah well, we need the rain. Looks like kitchen pizza tonight. I bought fresh shrimp and crab meat (claw) as well as some good cheese, so I plan on at least one frutti de mare. I think it will be shrimp, crab, mushroom and chimmichurri. I made chimmichurri last night, 50 Italian parsley/25 cliantro/25 regular parsley. I ground capers into it this time as well.

Tscarborough · « **Reply #448 on:** December 04, 2011, 04:45:30 PM »

I made 4 last night:

Cheese for the kids
Pepperoni for the kids
Filleti with cilantro
Shrimp, crabmeat, mushrooms, onions, and chimmichurri.

For some reason, most of my picture files were corrupted, so I was forced to make another of the shrimp and crabmeat pies today (pictured).

cosgrojo · « **Reply #449 on:** December 04, 2011, 07:54:17 PM »

Damn that looks good... My mouth momentarily turned into a water bubbler.

I've been meaning to ask you, do you still make dough in your anarchist manner? Meaning by feel, without holding to a recipe? I have been very impressed by your results for your unique style. Having never followed a recipe myself, it is encouraging to see final products that are exceptional. I think my aversion to formulaic dough making has something to do with my hatred for (and inability to do) math.

As always, your pizza looks great!

Josh

Tscarborough · « **Reply #450 on:** December 04, 2011, 08:18:25 PM »

I can't spell recipie, much less use one.

That said, I am a great believer in reading recipes and cook books, that is where I get inspiration.

CDNpielover · « **Reply #451 on:** December 05, 2011, 05:06:05 PM »

Tscarborough, i have been admiring your pizzas for what seems like a couple of years now. i didn't realize you were in Austin. I was just there a few months ago, ended up getting pizza from Frank and Angie's one night and have to admit that I wasn't overly impressed. i should have dined at your place that night, i suppose!

Tscarborough · « **Reply #452 on:** December 05, 2011, 06:01:03 PM »

Home Slice is the only place I really like in Austin.

Tscarborough · « **Reply #453 on:** December 06, 2011, 07:58:27 PM »

I still had 3 (2 now) doughs left from this weekend, so I made a pepperoni, (honey baked) ham, grape tomato, and chimmichurri pizza tonight. I used a 50/50 mix of mozzarella and Menage (http://www.carrvalleycheese.com/artisanal-and-american-originals-cheeses/mixed-milk-cheeses/menage.html). You can't tell from the photo, but it turned into a donut pizza as the middle fell out. I removed the pie from the pan too early, so I have a big mess to clean up in the oven. The pizza was great, though.

Edit ~ Sorry computer issues, the pic is attached.

Tscarborough · « **Reply #454 on:** December 08, 2011, 09:03:03 PM »

I made a pie for the monthly challenge: peppers (and because I was hungry). The dough is from last Thursday, so I took a few pics to show what a 7 day cold-fermented dough looks like pre-cook. It is very good at this stage, still yeasty smelling and easy to work. The pie itself is crabmeat, chimmichurri and chili petins over a 50/50 blend of provolone and Monterrey jack. Sauce is store bought marinara.

Edit- Note that the dough is straight from the fridge, I do not let it warm up before using.

norma427 · « **Reply #455 on:** December 08, 2011, 09:20:43 PM »

Quote from: Tscarborough on December 08, 2011, 09:03:03 PM

I made a pie for the monthly challenge: peppers (and because I was hungry). The dough is from last Thursday, so I took a few pics to show what a 7 day cold-fermented dough looks like pre-cook. It is very good at this stage, still yeasty smelling and easy to work. The pie itself is crabmeat, chimmichurri and chili petins over a 50/50 blend of provolone and Monterrey jack. Sauce is store bought marinara.

Edit- Note that the dough is straight from the fridge, I do not let it warm up before using.

Tom,

Your 7 day cold-fermented dough and final pizza both look great!

Norma

Tscarborough · « **Reply #456 on:** December 11, 2011, 02:49:28 PM »

I decided to try and par bake a crust and had one dough left from 10 days ago. It opened normally, then I added some beans to keep it from puffing (pic 1). I cooked it at 550 for about 4 minutes, then removed it and dumped off the beans. Some stuck, but they came off easy enough. Coated the skin with marinara then provolone and Monterrey jack, topped with Anaheim peppers, poblano peppers and white onion, sliced into rings then grilled in black pepper and ghee. I added a handful of grape tomato's, cilanto, and grated some Sarvechhio and cooked it under the broiler for another 3 minutes. It came out very well, and was stiff enough to be put under the broiler without the pan after four minutes at 550 on the pan. I will definitely pursue this with an eye for party production when I do not crank the WFO.

buceriasdon · « **Reply #457 on:** December 11, 2011, 03:00:09 PM »

Tom, Now that's using the ole bean.

Great idea, in fact I'm going to steal the idea, er, I mean be creatively inspired by the concept and utilization.
Don

Tscarborough · « **Reply #458 on:** December 24, 2011, 10:50:01 AM »

Billy Bob Thornton plays Bad so convincingly that everything else must be acting. In dire need of late night pizza, I unrolled a pizza crust in a tube onto a heavily oiled (mustard oil) cookie sheet, sauced it with some 5 minute cooked sauce, cheesed over the edges with some sharp white cheddar and topped it with Pepperonis, japs, and chimmichurri. 7 minutes at 400 fried it up nicely, the edges were perfectly crispy-crunchy as was the bottom. Prefect drunk pizza to watch Billy Bob be pissed off at the world.

Ronzo · « **Reply #459 on:** December 24, 2011, 02:15:10 PM »

nice!

Author Topic: Pizza Anarchy (Read 52573 times)

buceriasdon