Author Topic: Pizza Anarchy (Read 53057 times)

Tscarborough · « **Reply #500 on:** February 17, 2012, 08:27:42 PM »

After cleaning, I can make out "Super" on mine. Craig, we all have our dirty little secrets........

Tscarborough · « **Reply #501 on:** February 19, 2012, 09:36:28 PM »

I didn't really plan on pizza this weekend, I had ribs and stuffed mushrooms on my mind, but about nine this morning, the dough fever hit me and I made a small batch of the All Trumps:

2-1/2 cups All Trumps
1-3/4 cup water
1-1/2 tsp IDY
1 tsp salt
1 tsp sugar

I let it bench rise for about 9 hours then used the whole thing for a single 16" skin. It was a little more dough than normal (twice as much actually), but it did not make a thick crust other than on the edge. Red bell pepper, green onions, mild Italian sausage and cilantro over thick grated mozzarella and a sauce of Classico puree with a generous sprinkle of basil and oregano. It was very good (as were the stuffed mushrooms, the ribs will have to wait).

The super grater works well, I like the size of the shred and the speed with which it grates.

Tscarborough · « **Reply #502 on:** February 24, 2012, 11:05:21 PM »

Drunken dough tonight for pizza tomorrow noonish in the WFO. 5 cups All Trumps, 1 tsp each yeast, sugar, salt, dried basil. Made it dry, 3 cups of water, and worked it more than usual. It is covered with a wet towel and can rise until pizza time tomorrow.

patnugent · « **Reply #503 on:** February 25, 2012, 02:24:33 AM »

This is the best thread on here. Thank you.

Tscarborough · « **Reply #504 on:** February 25, 2012, 06:03:39 PM »

Thank you, I enjoy adding to it.

Today we did rustic. One of the Minnesota boys brought over some deer sausage, pan sausage processed at Granzines in New Braunfels. We pre-cooked it in chunks in a fry pan with EVOO and onions. Sauce is Classico ground tomatoes with some oregano and basil thrown in cold. I used 75/25 whole milk mozzarella/sharp white cheddar. I did not like the way the All Trumps cooked in the WFO, it seemed to have only two modes: White or burnt. I did a short burn, enough to clear it but not enough to heatsoak it, I was aiming for 700 degrees on the floor. The pizza was good, the outdoor kitchen sink flows water, and Kyle Bush didn't win the race today; all is right with the world.

1. Sausage, white and green onion, mushroom, black olive
2. Guadeloupe with green onions.
3. Pit pie, everything left.
4. Sausage, white and green onion, black olives.

parallei · « **Reply #505 on:** February 25, 2012, 06:23:29 PM »

I'm liking your rustic pies! The last one with the venison sausage and white/green onions looks particularly appealing right now.

Nice job....

dellavecchia · « **Reply #506 on:** February 26, 2012, 09:33:31 AM »

Tom - I second Paul: your rustic pies look downright "artisanal". Awesome.

John

norma427 · « **Reply #507 on:** February 26, 2012, 12:06:01 PM »

Tom,

I also agree, "Rustic" is great!

Nice job!

Norma

censored · « **Reply #508 on:** February 26, 2012, 01:21:12 PM »

Wow, your pizzas are amazing, but I can't stop thinking about that outdoor kitchen! Amazing work on that, it is a work of art, I would trade my real kitchen for that in a heartbeat!

Bill 001 · « **Reply #509 on:** February 27, 2012, 09:50:28 PM »

Quote from: Tscarborough on November 21, 2011, 09:31:56 PM

I made a couple of kitchen pizzas .... Both cooked at 550 for around 7 minutes.

I have been through this whole thread and find that your technique is closer to what I'm trying to do than anything else I've read in the forum. I don't have a WFO, so I'm interested in what you call your kitchen pizza.

Were you cooking on a stone, a screen on a stone, or just what? Your results sure look great. I am going to start adding sugar to my dough so it will brown a little more (hopefully).

Tscarborough · « **Reply #510 on:** February 27, 2012, 11:23:26 PM »

I don't use a stone, I am too miserly to run the oven long enough to heat soak it. I turn the oven on when I pull a doughball out of the fridge, set it to 550, and by the time it beeps to let me know that it has reached temp I have a carcass ready for the oven. I cook on heavily greased pans, lowest rack, and slip them off after 4-5 minutes to rest on the upper rack for another 2-4 minutes.

Tscarborough · « **Reply #511 on:** March 04, 2012, 01:31:49 PM »

Another drunken pizza last night. I just cleaned out the leftover cheese and sauce, thawed a doughball and added pickled serranos (and the carrots) and deer sausage. Perfect for late night swilling!

Bill 001 · « **Reply #512 on:** March 06, 2012, 01:53:53 PM »

Quote from: Tscarborough on February 27, 2012, 11:23:26 PM

I turn the oven on when I pull a doughball out of the fridge, set it to 550, and by the time it beeps to let me know that it has reached temp I have a carcass ready for the oven.

So, you don't even let your doughball get to room temp. Just take it out of the fridge and go.

I made some dough yesterday and am giving it a 48 hour cold ferment. To my basic recipe I added 1 tsp. of turbinado sugar, and and 1/4 cup of semolina based on what you seem to be doing. My last pizza came out a little thiner than I wanted, but that's just a matter of making the pizza smaller or starting with more flour. Even I can figure that one out.

Bill

Tscarborough · « **Reply #513 on:** March 15, 2012, 11:13:46 PM »

I finally had a chance last night to make 2 batches of dough and compare them side by side.

5 cups AT bromated
4 ish cups water
1 tsp salt
1 tsp IDY

and
5 cups KABF
3-1/2 ish water
1 tsp salt
1 tsp IDY

I wanted to use the same amount of water, but the AT sucked it up much more than the KABF. I did the AT first, so I started the KABF with 3-1/2 cups, and it played like 70% hydration, while the AT feels about like 55-60. I balled them all the same, and they appear to have about the same mass. 2 hour warm bulk, 22 hour bulk cold ferment, and they will get another 24 hours cold and balled.

I will alternate them in the WFO tomorrow evening, and hopefully my camera will not throw "corrupted data" like it did last weekend (roasted garlic and capers pizza).

Jackie Tran · « **Reply #514 on:** March 15, 2012, 11:24:26 PM »

Tom I'm curious as to which flour and pies you will prefer. Instead of using the same amount of water, I usually just go by feel. I'm sure both will be great as usual. You are right, AT's really is thirsty!

Chau

Tscarborough · « **Reply #515 on:** March 16, 2012, 12:04:04 AM »

I do go by feel, but with the AT as a baseline, I thought 3-1/2 was a good start on the KABF. I was wrong. It is still about where I have always made it, though.

Tscarborough · « **Reply #516 on:** March 17, 2012, 01:46:21 PM »

I ended up making 7 pies, 4 of the KABF, 3 of the AT. The KABF was pretty much garbage (through no fault of the flour), although they all were eaten, but the AT made a very good crust. I only had time for a couple of pics, a fileti and a sausage and onion, both sauteed and fresh, both with 7-11 tomatoes for sauce and both using the KABF dough.

Tscarborough · « **Reply #517 on:** March 25, 2012, 05:53:26 PM »

I am going to rank this one as one of the best pizzas I have ever made. I used a 10 day cold fermented crust, 4oz of Ducal Salsita Lista Ranchera sauce, whole milk mozzarella, cubed ham, green onions, and sliced pickled serranos. Man it is good.

TXCraig1 · « **Reply #518 on:** March 26, 2012, 05:27:29 PM »

Sounds good. Canned pickled serranos or homemade? If canned, what brand do you like?

Tscarborough · « **Reply #519 on:** March 26, 2012, 05:41:49 PM »

Canned, my peppers just got planted yesterday (ghost, habanero, serrano, chili petin). I like the San Marcos brand best.

Author Topic: Pizza Anarchy (Read 53057 times)

parallei