Author Topic: Pizza Anarchy (Read 52506 times)

TXCraig1 · « **Reply #520 on:** March 26, 2012, 05:44:36 PM »

Same here on San Marcos.

Tscarborough · « **Reply #521 on:** March 28, 2012, 08:23:59 PM »

OK, this one is weird even for me. The girls are at soccer, I have one frozen dough (that has been defrosted in the fridge for 3 days), and I am hungry. I used Zergut mild Ajvar as the sauce, whole milk moz, and topped it with Famous Dave's spicy pickle chips, pepperoni, pickled serrano slices, and french fried onions. If it doesn't self-immolate in shame, I will post a picture when it gets out of the oven.

edit-Smells good!

Tscarborough · « **Reply #522 on:** March 28, 2012, 08:28:38 PM »

Also, as I was pre-heating the oven, I smelled chicken. When I went to put the pizza in, there was a pan full of fried chicken my lovely wife had made for me before she left!

Tscarborough · « **Reply #523 on:** March 28, 2012, 08:42:11 PM »

Damn good.

Ev · « **Reply #524 on:** March 28, 2012, 11:57:22 PM »

Yeah but, What about the Chicken!!!

Tscarborough · « **Reply #525 on:** March 29, 2012, 07:54:13 AM »

I ate a leg while the pizza was cooking, of course....

Tscarborough · « **Reply #526 on:** April 01, 2012, 10:25:10 PM »

The girls came back from the river and wanted pizza, so I made one from a can. Here are the instructions:
Heat oven to 400 degrees.
Unroll dough onto cookie sheet.
Prebake dough for 5 minutes, then top with 1/2 cup sauce, cheese and topings as desired and cook for 10 minutes longer.

OK, I ain't precooking it, so I cranked it to 550, rolled it out onto a well EVOO oiled pan, topped with 7-11 tomatoes, cracked black pepper, Sicilian oregano, and dried basil. I used (kinda) fresh mozzarella grated large, then filled in the gaps with fine grated asiago. Some capers, more cracked black pepper, and into the oven for about 8 minutes. Pretty good, and the second was the same but no capers. This Pillsbury thincrust in a tube is not bad.

Jackie Tran · « **Reply #527 on:** April 01, 2012, 10:48:28 PM »

That looks pretty dang tasty Tom. I think I might be able to eat half of that pie.

Tscarborough · « **Reply #528 on:** April 06, 2012, 09:34:41 PM »

I have to feed the soccer girls tomorrow, so I made a simple dough:

5 cups All Trumps
2-1/2ish cups water
1 tsp IDY
1 tsp brown sugar
1 tsp pickling salt

Times 2 for 8 pizzas total, but I added 1 tsp dried basil to the one on the right. They are doubling, I will punch them down in an hour or so, then ball them for the fridge.

franko9752 · « **Reply #529 on:** April 07, 2012, 09:20:10 AM »

GREAT pies and really really really GREAT oven! I want it! Good Work.

Tscarborough · « **Reply #530 on:** April 07, 2012, 08:03:48 PM »

Thank you. Well, the soccer team has abandoned us, they are going to a party, so I have 8 doughballs with no one to eat them. Let 'em ride!

TXCraig1 · « **Reply #531 on:** April 07, 2012, 10:40:13 PM »

Quote from: Tscarborough on April 07, 2012, 08:03:48 PM

Thank you. Well, the soccer team has abandoned us, they are going to a party, so I have 8 doughballs with no one to eat them. Let 'em ride!

If tomorrow wasn't Easter, I'd be headed west on 290 right now!

CL

Tscarborough · « **Reply #532 on:** April 08, 2012, 12:14:28 AM »

Better hit 71, I am a South Austin kind of guy.

Tscarborough · « **Reply #533 on:** April 08, 2012, 11:46:42 PM »

Foiled again! The wife had some nice steaks marinated, so I had to cook them instead. I will cook a couple of kitchen pizzas this week and may try and freeze some doughballs.

Tscarborough · « **Reply #534 on:** April 14, 2012, 08:30:14 PM »

I finally fired the oven last night and made 7 pies using the 8 day balls. House of teenagers, so it was 3 pepperonis, a cheese, and an Italian sausage. I did make a Guadeloupe and a white pie with spinach, EVOO and Parm. Straight 7-11 tomatoes for sauce with a sprinkle of Italian herbs under the coarse ground whole-milk mozzarella. The wife had the camera, so I took some pics with my phone, but they are too crappy to even post. On more dough for tonight in the kitchen oven, I am still deciding on what I taste like tonight.

Tscarborough · « **Reply #535 on:** April 19, 2012, 10:19:51 AM »

My main computer crashed, I just got it back online. Here is Sunday night's kitchen pizza, japepperoni.

Ev · « **Reply #536 on:** April 19, 2012, 11:29:06 AM »

That, Sir, is a thing of beauty!

franko9752 · « **Reply #537 on:** April 19, 2012, 12:32:16 PM »

Now that's a spicy pizz a Pie

Tscarborough · « **Reply #538 on:** May 19, 2012, 05:51:16 PM »

It has been a month since I made pizza. Work, the flu, and life in general has gotten in the way. No more! Tonight I eat pizza! I have been jonesing for some mid 70's Pizza Inn AKA Shakey's pizza, so I used Steve's recipe from here:

http://www.pizzamaking.com/forum/index.php/topic,1311.msg11794.html#msg11794

Although I had to add another ounce and a half of water to get the All Trumps to cooperate.
The cheese is 50/50 whole milk mozzarella and sharp provolone, the sauce is a mildly cooked can of Cento Italian style peeled tomatoes with salt, pepper, sugar, fresh basil and oregano, and a little Urfa crushed red pepper. I also added a small amount of anchovy paste, hit it with the stick blender and am letting it warm on the stove.

I am not sure what the second will be, but the first is brown pack Hormel pepperoni.

TXCraig1 · « **Reply #539 on:** May 19, 2012, 06:34:54 PM »

I love the cheese off your "new" old grater.