Author Topic: Pizza Anarchy (Read 56678 times)

Tscarborough · « **Reply #540 on:** May 19, 2012, 08:47:52 PM »

Baby daughter left on a date, so I got to add black olives and onions.

Rolled out dough in pan.
Parbaked crust.
Fresh out of the oven.
Nice lamination.
Crackery bottom.

Very good recipe, and quick to make as well, thanks! Steve.

norma427 · « **Reply #541 on:** May 19, 2012, 09:52:14 PM »

Tom,

Your cracker crusts looks great!

Norma

JimmyG · « **Reply #542 on:** May 20, 2012, 08:01:13 AM »

Tom,
Wow, that is one terrific looking cracker crust pizza. Great job.
Jim

Tscarborough · « **Reply #543 on:** May 22, 2012, 10:53:12 PM »

The second dough which I (inadvertently) froze for a couple of days. I made this one for lunch tomorrow at work.

Jet_deck · « **Reply #544 on:** May 22, 2012, 11:33:17 PM »

Stellar as usual. Any contributions from the cheesemonger or just what you had on hand?

Tscarborough · « **Reply #545 on:** May 22, 2012, 11:47:27 PM »

50/50 sharp provolone and whole milk mozzarella, I think this is my favorite blend. Grated coarse with my junkstore grater and cooled to the edge of freezing it seems to work just right with the 2 oven kitchen oven 5-6 minute bake:

Par-bake the skin for 3-4 minutes on the pan in the bottom oven with bottom element red hot, let it cool off the pan on the cooling rack for 5 minutes or so, then sauce and top it, back into the bottom element oven for a couple of minutes sans pan, then into the top oven, broil element for another minute.

This works for my regular dough as well as this cracker crust.

Don K · « **Reply #546 on:** May 23, 2012, 08:01:35 AM »

Those look awesome!

You make me want to try a cracker crust. Seems like it would be better than an emergency dough on those occasions where you have nothing ready.

What was your oven temp?

Tscarborough · « **Reply #547 on:** May 23, 2012, 08:11:18 AM »

It is a good emergency dough since it is ready as soon as you mix it. I run the oven at 550, but no preheat so the element stays red while I cook.

Tscarborough · « **Reply #548 on:** June 01, 2012, 07:27:13 PM »

These people. First the older bails for a concert, then the younger has an overnight for "cheer bonding" with her friends, now the wife no-notices for "end of the year PTA Mom's night out". 4 dough balls sit forlornly fermenting in the fridge, and the pre-made pyre sits begging to be fired. No pizza for me. I am sad.

Jet_deck · « **Reply #549 on:** June 02, 2012, 12:44:47 AM »

But the cool thing is that you did it. Your the pizza dad!

Ev · « **Reply #550 on:** June 02, 2012, 08:34:44 AM »

No pizza for you? Nay, cold leftover pizza for them!

Tscarborough · « **Reply #551 on:** June 03, 2012, 05:36:41 PM »

This can only mean one thing....

Tscarborough · « **Reply #552 on:** June 03, 2012, 08:31:01 PM »

Finally, pizza. I made a filleti, an Italian sausage, onion, and mushroom, a hotdog pizza, and a pit-pie. Unfortunately, the pics of the filleti and the Italian sausage did not show up; corrupted data. Time for a new camera or mem card at least.

Dough was All Trumps at about 65% hydration 3 day cold ferment, sauce was garden grown San Marzano and basil sauce made by DerkP from the Forno board and graciously sent to me (and it was GOOD!), the cheese was whole milk mozzarella coarse grated. All in all I am happy and full, plus I have pizza to take to work tomorrow. Oh yeah, the hotdog pizza was actually pretty dang good.

Tscarborough · « **Reply #553 on:** June 15, 2012, 09:37:38 PM »

A quick rundown of the thread (but only about half the pics).

<a href="http://youtu.be/f4YG-GMJafE" target="_blank" class="aeva_link bbc_link new_win">http://youtu.be/f4YG-GMJafE</a>

Pete-zza · « **Reply #554 on:** June 16, 2012, 06:00:34 PM »

Tom.

That is a terrific video. I went so far as to add the YouTube link to the collection at Reply 5 at http://www.pizzamaking.com/forum/index.php/topic,7799.msg67003.html#msg67003.

Peter

Tscarborough · « **Reply #555 on:** June 16, 2012, 06:18:02 PM »

Thank you Pete, I hadn't thought of that.

Tscarborough · « **Reply #556 on:** June 22, 2012, 08:42:37 PM »

My lovely wife informed me last night that I had to make a pizza tonight for a young couple in our neighborhood who just had a baby. No time for making dough and no time for messing around when I got off work tonight. I stopped and bought a couple of frozen doughballs on my way home, put them into the (black) bed of my truck and they were thawed by the time I got home (97 degrees ambient). I used HEB marinara sauce, HEB pizza blend cheese, Hormel brown pack pepperonis, and did the deal in less than 10 minutes from walking in the door.

They told the wife that it was the best pizza they had ever had, and even allowing for civility, it certainly did look and smell good. I will probably do the other dough later tonight and will take a picture, but it just goes to show that you can make a decent pizza without a lot of time and effort invested.

dmcavanagh · « **Reply #557 on:** June 22, 2012, 08:55:24 PM »

I was intriqued by @Norma's "Pepe's Dough" thread a while back and made some pizzas with the frozen dough balls which were originally produced in my home territory. Aside from being just a little bland, they made a pretty good pizza. What is "HEB"?

Pete-zza · « **Reply #558 on:** June 22, 2012, 09:05:07 PM »

Tom,

I experienced the same thing recently when I saw that a Safeway affiliate near me started to sell a Safeway-branded "ready to bake" pizza dough. I think the normal price is $1.75 but I have seen it on sale for just $1.00, for a 16-ounce dough ball. The ingredients are solid ingredients, including "the finest spring wheat flour from the Red River Valley". Most of the time the dough balls, which are kept in an open refrigerated case, look overfermented (very soft, light and billowy with some signs of collapse). But I purchased one anyway and froze it. When I used it, it produced a very good pizza. It even crossed my mind to try to reverse engineer the Safeway dough but, apart from doing that as an intellectual challenge, it doesn't make much sense when you can buy the dough balls on sale at $1.00 each. In my case, I used some Classico ground tomatoes with a few herbs, garlic powder, etc., and some Armour pepperoni.

Peter

norma427 · « **Reply #559 on:** June 22, 2012, 09:36:42 PM »

Tom,

I also used different frozen dough balls and thought they made decent pizzas.

Norma