Author Topic: Pizza Anarchy (Read 53095 times)

Tscarborough · « **Reply #560 on:** June 22, 2012, 09:52:21 PM »

It wasn't so much the dough alone, that frozen dough is pretty good for the kitchen oven, it was the totality, the banality of the ingredients that still turned into (I can't make myself say "good") a decent pizza. But it took 10 minutes instead of a couple of hours work spread over 2 or 3 days.

HEB is the best supermarket chain in the world. Texas and maybe AZ, I don't know, but they buy local, stock local requests, and are cheaper than Wallyworld. I am no grocery slouch, I shopped Schwegmann's in it's heyday:

http://old-new-orleans.com/NO_Schwegmann.html

Beer cooler to your right as you enter, pick up a sixer on a Saturday morning, fire up a cig, and do your shopping. Those days are gone.

Pete-zza · « **Reply #561 on:** June 22, 2012, 10:02:53 PM »

Quote from: dmcavanagh on June 22, 2012, 08:55:24 PM

What is "HEB"?

Dave,

HEB stands for H. E. Butt, one of the early principals in the H-E-B grocery chain (http://www.fundinguniverse.com/company-histories/h-e-butt-grocery-company-history/).

Peter

Tscarborough · « **Reply #562 on:** July 01, 2012, 07:02:07 PM »

I have been trying to make Maggiano's flatbread/pizza today (http://www.maggianos.com/EN/Pages/Menu.aspx#). The first try did not work, so this time I pre-baked the crust to 90% of done. I will top it and hit it with a minute or so under the broiler, which is probably how they do it too.

Left is the dough, very low hydration with a good amount of lard and salt, All-trumps bromated and water. Middle is rolled out and docked, right is cooked.

Tscarborough · « **Reply #563 on:** July 01, 2012, 07:21:51 PM »

Better, still a little dense. Next batch I will up the lard a tad.

Tscarborough · « **Reply #564 on:** July 15, 2012, 07:08:52 PM »

Not time for real pizza, so I used dough in a can, Swedish meatballs the wife made, HEB marinara, onions and tomatoes for a quicky Sunday evening pizza.

Chicago Bob · « **Reply #565 on:** July 17, 2012, 07:33:39 PM »

Nice look'in Sunday evening pie Tom.
Someone else recently used "dough in a can" and said that stuff ain't too bad. Who'd athunk...

Tscarborough · « **Reply #566 on:** July 19, 2012, 09:59:30 AM »

I wouldn't serve it to guests, but when you are hungry and forget to plan ahead....

Tscarborough · « **Reply #567 on:** July 21, 2012, 01:53:07 PM »

From the cauliflower on pizza thread, I decided to try some variations of both cooking/not cooking the cauliflower, but also try various combinations of other toppings and sauces.

Here is how I prepped the cauliflower (I am just making tiny taster pizzas, so I just did a little of each):

Clockwise from upper left:

Minced cauliflower and garlic lightly roasted.

Raw, small florets

Raw, coarse chopped

Browned in bacon fat small florets

Chicago Bob · « **Reply #568 on:** July 21, 2012, 02:05:06 PM »

Upper left has my vote but I have a feel'in lower left jus may be the winner (damn that bacon fat

).....I think getting some of the water out as you did on those two will make them leaders. But then, I'm not a cauli fan....breaded an deep fried is the only way I've ever really liked it.
Nice experiment.

Tscarborough · « **Reply #569 on:** July 21, 2012, 02:13:48 PM »

Bacon fat batch wins in the taste battle right now, but baking them may change it. I made a white sauce to work with these (and I am going to try hummus on at least one):

1 stick of cream cheese warmed
3 tsp EVOO (to help keep it from drying out in the oven)
1/4 cup diced cilantro
Double pinch coarse black pepper, Allepo pepper, horseradish powder and sea salt
Pinch of celery seed powder and fennel powder

Blended and resting to release the flavors

Chicago Bob · « **Reply #570 on:** July 21, 2012, 02:27:22 PM »

Yeah baby...that radish powder ought to bring it all together an make that cauli sing. I like the way you think!

Tscarborough · « **Reply #571 on:** July 21, 2012, 02:58:48 PM »

While they cool, I will try and remember what I put on each.

Clockwise from the top:
(all have white sauce unless they have hummus)

1. Fine chopped raw, bacon, white and green onion over mozzarella.

2. Fine chopped raw, bacon, green onion blue cheese over hummus.

3. Roasted with garlic, blue cheese and onion over mozzarella

Next pic, clockwise from top:

4. Raw florets, bacon and onion over mozzarella.

5. Roasted with garlic, white and green onion over hummus

6. Bacon fat braised florets, onion and blue cheese over mozzarella.

Tscarborough · « **Reply #572 on:** July 21, 2012, 03:07:35 PM »

#1 Too bland, even with the bacon
#2 Yum!
#3, ummm!
#4 Nice texture and taste, at least as good as one and two.
#5 Good, but the garlic overwhelms.
#6 Winner, Winner Chicken Dinna!

Jackitup · « **Reply #573 on:** July 21, 2012, 07:02:50 PM »

they look great!

Jon

Tscarborough · « **Reply #574 on:** July 27, 2012, 04:04:12 PM »

I made 2 doughs last night for Saturday, one is a low hydration for a Pizza Inn of the 1970s style, the other is a high hydration for the WFO. I am going to have to pan the first for a minute to let the top catch the bottom in the WFO, I think.

Thin (2 balls):
4 cups KABF
1-1/4 water
2 tsp shortening
1 tsp salt
1/4 tsp ADY

Regular (2 balls):
2 cups All Trumps bromated
1 cup semolina
2cups water +/-
1 tsp salt
1/2 tsp ADY

I am making a sweet sauce for the thin pies, clockwise from the top:
Fresh basil
Brown sugar
Salt
Black pepper
Urfa pepper

I used Classico peeled tomatoes.

Tscarborough · « **Reply #575 on:** July 27, 2012, 04:17:51 PM »

After hitting it with a stick blender and warming it up, I added another good pinch of sugar and a pinch of Italian herbs.

Tscarborough · « **Reply #576 on:** July 27, 2012, 04:49:12 PM »

Lastly, the cheese. I mixed provolone, whole milk mozzarella and Swiss in a 40/40/20 ratio, grated large.

Chicago Bob · « **Reply #577 on:** July 27, 2012, 09:06:31 PM »

Dang Tom, I was gett'in all excited then I saw it's for tomorrow night.

Have you used the Urfa pepper before?
Looking forward to seeing how the Pizza Inn style turns out....good luck! Note your temp. tomorrow if you would please..thanks.

TXCraig1 · « **Reply #578 on:** July 28, 2012, 08:22:18 AM »

I'm curious to see how these two come out as well.

juniorballoon · « **Reply #579 on:** August 02, 2012, 01:24:17 PM »

I've been reading this thread all morning. I am a Pizza Anarchist fan. You make some awesome pies with such a wide variety of toppings adn sauce. Inspiring.

I have a question about the amount of yeast you use. Early in the thread, page 4 I think, you have these measurements -

590g KABF
205g semolina
690g water
1 Teaspoon sea salt
28g ADY

Then later on page 29 you have these amounts -

Thin (2 balls):
4 cups KABF
1-1/4 water
2 tsp shortening
1 tsp salt
1/4 tsp ADY

Huge difference in the amount of Yeast. Is that on purpose or is it an evolution in your pizza making? I must admit there are about 10 pages in the middle I haven't read yet.

Thanks,
jb