Author Topic: Pizza Anarchy (Read 52789 times)

Tscarborough · « **Reply #480 on:** January 27, 2012, 12:12:55 PM »

Thank you, I think you should!

cosgrojo · « **Reply #481 on:** January 27, 2012, 02:08:55 PM »

What size pizzas do you normally make, and how many dough balls will you get out of the recipe you most recently posted? I can never judge the size of the pizzas based on the pictures posted. Thanks!-

Tscarborough · « **Reply #482 on:** January 27, 2012, 02:31:52 PM »

I normally make 16" pies, the last recipe was for 2 doughballs.

Tscarborough · « **Reply #483 on:** January 30, 2012, 07:43:32 AM »

The weekend conspired against me so far as making pizza, but I did use the 2 dough balls I had made last night. A pepperoni ad an Italian sausage and onion. Sauce was straight from the can 7-11 tomatoes with a sprinkling of oregano, basil, and black pepper under the 75/25 mozzarella/sharp white cheddar. The crust was good, nothing special, but I still need to try my normal method so I can compare it heads up. Next weekend for sure.

Jet_deck · « **Reply #484 on:** January 31, 2012, 10:50:26 PM »

Just remembering that "nothing special" to you could be stellar to others....
Very tasting second pizza picture.

Tscarborough · « **Reply #485 on:** February 01, 2012, 06:34:40 AM »

I meant nothing special in relation to the All Trumps flour. I will give it a better test this weekend, I hope.

Tscarborough · « **Reply #486 on:** February 04, 2012, 05:11:25 PM »

I made a batch of the All Trumps this morning and let it rise on the bench in bulk for 8 hours. It is now balled and in the fridge for tomorrow.

I did:

5 cups flour
enough water that I could work it, but less than normal, probably around 2-1/2 cups.
2 tsp IDY
2 tsp sugar
2 tsp salt
2 tsp olive oil

It was easy to work and certainly less hydrated than normal.

Tscarborough · « **Reply #487 on:** February 05, 2012, 01:32:26 PM »

The fire is lit, I am going to do a nice 3-4 hour burn.

Tscarborough · « **Reply #488 on:** February 05, 2012, 06:48:48 PM »

The 'shrooms are gone. Hot Italian sausage with green onion laid on a bed of center cut bacon sprinkled with black and red pepper flakes, liberally doused with Worcestershire sauce. Cooked for 3 minutes. Warped the crap out of my favorite cookie sheet though......

Tscarborough · « **Reply #489 on:** February 06, 2012, 04:29:51 PM »

4 hours of fire, and I only made one pizza. It was a good one, shrimp, mushroom and onion, but I was too tired (yeah, that's the ticket, too "tired") to make any more. The dough did open very easily and was dry enough for some aerial work, but it char rapidly.

Tscarborough · « **Reply #490 on:** February 08, 2012, 02:52:57 PM »

I made a couple of kitchen oven pizzas. The dough was very workable, had a nice crunch, and browned up nicely at 550 degrees. I made a pepperoni for the kids and an Italian sausage, green and white onion and mushroom for the wife.

Tscarborough · « **Reply #491 on:** February 11, 2012, 07:59:29 PM »

I used the last of the All Trumps balls tonight. It is 7 days old, and was still tight and dry. I wanted a thin and crispy Mid-70s Pizza Inn style. I rolled it out in white cornmeal and oiled the pan with olive oil. The sauce is straight 7-11 chrushed tomatoes with a dusting of Italian herbs. The cheese is a clean-the-cheese-drawer-out mix of whole milk mozzarella, sharp white cheddar, queso fresco and Amish blue. I diced some fresh garlic and marinated it in EVOO and Aleppo peppers, cut the heads off of some baby pickled asparagus, and gave the whole thing a dusting of coarse black pepper and sea salt. The poor pizza dogs didn't even get a bone.

Jet_deck · « **Reply #492 on:** February 11, 2012, 09:14:47 PM »

Tom, both your pizzas with the AT flour are worthy of Anarchy. Especially the thin. I bet the thin was way above PI in the day, thanks for sharing.

Tscarborough · « **Reply #493 on:** February 15, 2012, 04:05:51 PM »

Junkshop score! I have been looking for a cheese grater with larger openings for years, and I finally found one for a dolla-fiddy! 4"x9" with 1/2" wide openings.

Ev · « **Reply #494 on:** February 16, 2012, 07:29:38 PM »

I saw one just like that in an antique/junk shop just last week. It was no more than a buck or two, but for whatever reason, I didn't buy it. I've been thinking about it ever since. I guess I know what I gotta do. Luckily, it's only about a half mile from here.

Ev · « **Reply #495 on:** February 17, 2012, 01:09:43 PM »

And here it is. I had to pay $3 for it, but I'm over it already!

Ev · « **Reply #496 on:** February 17, 2012, 01:14:53 PM »

I just noticed mine has one more hole than yours.

Tscarborough · « **Reply #497 on:** February 17, 2012, 01:18:56 PM »

The only marking on mine is "patented". The rows are reversed on yours. Interesting.

Ev · « **Reply #498 on:** February 17, 2012, 03:16:33 PM »

Just for fun, I Googled the patent numbers and found out it was patented in June of 1930. Produced thru the 30s and 40s and came in a set of 3 with various sized holes. One single grater sold on ebay for 3.99 and $10 in shipping costs!!!

TXCraig1 · « **Reply #499 on:** February 17, 2012, 03:40:32 PM »

Quote from: Tscarborough on February 17, 2012, 01:18:56 PM

The only marking on mine is "patented". The rows are reversed on yours. Interesting.

Tom, Steve's is a "Wonder Shredder"; yours is a "Super Salad Shredder" I think. There is also another one with a hole pattern like Steve's called a "Rapid Grater".

Don't ask how I know this...

CL