Author Topic: Pizza Anarchy (Read 52997 times)

Tscarborough · « **Reply #600 on:** September 02, 2012, 02:05:57 PM »

Of course the man cave has internet. It doesn't have a TV though, that is outside in the tool room, which is the only place with a roof where I am allowed to smoke.

I made a dough yesterday about 1 o'clock and let it warm rise until about 9:00PM, then put it in the fridge. I balled it this morning and am going to let it warm rise until I use it this evening about 5 or 6.

4 cups KABF
1 cup semolina
1 tsp yeast
2 tsp salt
about 3 cups water

Chicago Bob · « **Reply #601 on:** September 02, 2012, 07:58:47 PM »

Quote from: Tscarborough on September 02, 2012, 02:05:57 PM

Of course the man cave has internet. It doesn't have a TV though, that is outside in the tool room, which is the only place with a roof where I am allowed to smoke.

I made a dough yesterday about 1 o'clock and let it warm rise until about 9:00PM, then put it in the fridge. I balled it this morning and am going to let it warm rise until I use it this evening about 5 or 6.

4 cups KABF
1 cup semolina
1 tsp yeast
2 tsp salt
about 3 cups water

Are you going to make a DD Tom?

Tscarborough · « **Reply #602 on:** September 02, 2012, 08:41:53 PM »

No, I was planning on firing the WFO but got shut down by CICH, so I have to wait until tomorrow, back in the fridge they went.

Jet_deck · « **Reply #603 on:** September 02, 2012, 11:29:38 PM »

OK, Tom what is CICH?

Tscarborough · « **Reply #604 on:** September 03, 2012, 12:06:46 AM »

Commander-In-Chief-House.

Jackitup · « **Reply #605 on:** September 03, 2012, 12:36:40 AM »

Quote from: Tscarborough on September 03, 2012, 12:06:46 AM

Commander-In-Chief-House.

AKA...."The Warden" at my house, I'm assuming....

Tscarborough · « **Reply #606 on:** September 06, 2012, 09:54:51 PM »

Geeze, between cheerleading, soccer, work, etc. it is becoming almost impossible to cook pizzas. I made these doughs a week ago or so, and they are basically pan-fried in EVOO. Very good, even if GBD: your basic Guadeloupe, a pep-onion-jap (onions under the cheese) for work tomorrow, and a plain pep, not shown.

Sauce: Classico crushed with whole fresh basil leaves.
Cheese: whole milk Mozzarella.

TXCraig1 · « **Reply #607 on:** September 06, 2012, 11:30:55 PM »

Classic Tscarborough pies!

Tscarborough · « **Reply #608 on:** September 14, 2012, 12:19:12 PM »

I am mixing stucco and dough this morning. 2 identical batches, ADY in one IDY in the other.

5 cups red bag Caputo
2-3/4 cup water
2 tsp salt
1 tsp yeast

Tscarborough · « **Reply #609 on:** September 15, 2012, 04:48:40 PM »

This Caputo does make a fine dough.

Tscarborough · « **Reply #610 on:** September 16, 2012, 08:43:30 AM »

Well, that wasn't pretty. Tasty, but ugly. I made a Craig's mushroom complete with truffle oil, a Guadeloupe and another Guadeloupe w/anchovies for the daughter.

Chicago Bob · « **Reply #611 on:** September 16, 2012, 10:16:34 AM »

I sorta had my doubts about the stucco dough Tom

but what about the Caputo one? Was the ugly you mentioned from how your crust baked?

Tscarborough · « **Reply #612 on:** September 16, 2012, 10:52:11 AM »

Well, my beer fridge is cold. Too cold on the top rack where I was storing one batch and it kind of froze. I used those balls last night and they wouldn't cooperate. The taste was fine, but it wanted to tear and not open. And I may have had one or 4 too many Shiners.

Tscarborough · « **Reply #613 on:** October 16, 2012, 12:24:30 PM »

I made a 29 day old dough tonight, and other than being pretty flat, it was not bad at all. On Slice, they had a piece on pepperoni and pineapple pizza, and while that doesn't sound good to me, pineapple and jalapenos DID sound good. I had a fresh pineapple and I always have japs, so I grilled them and cooked it up in the kitchen oven. Pretty damn good, I think it would lend itself to Neapolitan style even better. Sorry for the crappy phone pic, the daughter has once again assumed that what is mine actually means it is ours.

Tscarborough · « **Reply #614 on:** October 19, 2012, 09:47:59 PM »

Sweet Sixteen surprise party tomorrow for the youngest. No way in hell am I cooking pizzas for 60-70 Domino's fans, they get fajitas, but there will be enough parents there for 8 pizzas. 2 batches:

5 cup Caputo 00
3-1/2 cup water
2 tsp IDY
2 tsp salt
1 tsp brown sugar

4 cup AT bromated
1 cup semolina
3-1/2 cup water
2 tsp IDY
2 tsp salt
1 tsp brown sugar

I will let them warm rise until morning then ball them and see how it goes.

Tscarborough · « **Reply #615 on:** October 20, 2012, 04:42:10 PM »

The Caputo really does make a nice dough. 24 hour warm rise, balled and they will only get 3-4 more warm rise hours.

Tscarborough · « **Reply #616 on:** October 20, 2012, 06:59:41 PM »

It is a 6 fire party tonight, too bad it's 80 degrees...

Gene's oven, fired to dry it and as cover to fool the daughter into thinking the party is the pizza guy party.

My oven, where I will cook some pizza for the adults.

The charcoal grill, the vegetable grilling station.

Gas grill for chicken and beef fajitas.

Fire pit, for standing around.

Ladies fire on the patio.

Tscarborough · « **Reply #617 on:** October 20, 2012, 11:39:04 PM »

It threatened to get out of hand, but Security had it under control.....

Chicago Bob · « **Reply #618 on:** October 20, 2012, 11:42:14 PM »

Thought it might try to get a 'lil lively...good to see you had your right hand man there to handle things. I'm sure he enjoyed every last slice of his pay.

patnugent · « **Reply #619 on:** October 21, 2012, 01:46:58 AM »

My wife and I are house shopping. I let her know that the first non cosmetic(depending on the time of year) project is going to be to build a WFO in the backyard. I'm just glad she enjoys eating pizza as much as I do.