Author Topic: Pizza Anarchy  (Read 123380 times)

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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #625 on: November 17, 2012, 03:14:11 PM »
It easily doubled.  Here it is after another round of stretch and fold, it is starting to feel right and was full of air.


Offline pizzaneer

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Re: Pizza Anarchy
« Reply #626 on: November 17, 2012, 03:57:58 PM »
wow - what's your RT?
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #627 on: November 17, 2012, 04:01:19 PM »
42?

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #628 on: November 17, 2012, 04:26:26 PM »
(I don't know what RT is)

After one last stretch and fold, they are balled and in the can.

Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #629 on: November 17, 2012, 04:56:12 PM »
You had quite a rapid rise/doubling Tom...Pizzaneer is talking about your RT room temp.
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #630 on: November 17, 2012, 05:28:57 PM »
Oh, I call that AT, ambient temp.  It is about 65 in the house, so I put it outside in the sun at about 64 degrees.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #631 on: November 17, 2012, 06:47:13 PM »
Well they have almost doubled again at 65 RT/AT, but it is a moot point, the family just got home so they get an additional 12 hours to rise.  Pizza for lunch!

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #632 on: November 18, 2012, 07:25:45 PM »
Finally, pizza.  I make a lot more dough than pizza, it is hard to get the scheduling right amongst the busy family.  I only made three doughs, so I kept it simple.  First is Italian sausage and mushroom with basil post-bake.  Second is mushroom and chimmichurri, the last is Italian sausage and chimmichurri.  The dough pictured has doubled, barely.  This flour is junk, the recipe is great, but even it couldn't help the weakness of the flour.

Offline Ev

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Re: Pizza Anarchy
« Reply #633 on: November 18, 2012, 07:40:34 PM »
Really? What's wrong with the flour? Those pies look great to me.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #634 on: November 18, 2012, 07:58:01 PM »
You know what, you are right, Ev, it is not fair for me to call it crap when using a new-to-me-formula and a new flour after one try.  I change my opinion to:  It is very different than Caputo Tipo 00.

Offline pizzaneer

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Re: Pizza Anarchy
« Reply #635 on: November 19, 2012, 10:46:49 AM »
Tom, what are the differences?
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #636 on: November 19, 2012, 11:09:24 AM »
It was weak when cooking, 2 of those pies had a hole in them, plus it didn't brown evenly (which I kind of expected) and it did not have the smooth silky feel of Caputo.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #637 on: December 02, 2012, 10:47:37 AM »
So I woke up with this morning with a half pint of Shiner Bohemian Black Lager on my desk and a desire for pizza for lunch. For one ball:

202 grams Molino Soncini Cesare Type 00
150 grams (flat, warm) Shiner Bohemian Black Lager
1 tsp EVOO
1/2 tsp salt
1/2 tsp ADY

It mixed up into a nice nutty brown color.  I will let it double then do some stretch and folds.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #638 on: December 02, 2012, 02:28:14 PM »
I let it double then gave it my OCD 7 S&Fs.  It feels a lot better on this go-round than last, maybe because it is a much higher hydration than last time.  It smells great, too.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #639 on: December 02, 2012, 03:02:55 PM »
I couldn't find my square pan, it is probably underneath some brownies at a neighbors house, so I used a round one, heavily slathered with Crisco.  I will let it rise in the pan for a while.  BTW, the doughball was 352g.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #640 on: December 02, 2012, 05:18:43 PM »
I pushed it out a tiny bit, then put 80% cooked bacon and Citterio Rustico hot dry sausage, then did the edges with smoked Gouda blended with Oaxaca.  Covered all with Oaxaca, then added fresh pickled japs.  I opened a can of Cefalu Italian peeled tomatoes, but they tasted like water.  I tried doctoring them, to no avail, into the trash with them, I will use Classico crushed tomatoes plain a couple minutes before it is done.

Offline Jet_deck

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Re: Pizza Anarchy
« Reply #641 on: December 02, 2012, 05:39:27 PM »
Don't eat all of it before you get a picture.
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #642 on: December 02, 2012, 05:50:37 PM »
It turns out that it looks and tastes like whole wheat.  It puffed up nicely with a nice crumb, but the cheesy edges all stuck to the pan, forcing me to pry them off bit by delicious bit.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #643 on: December 02, 2012, 06:01:51 PM »
Delicious cheesy bits:

Offline Jackitup

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Re: Pizza Anarchy
« Reply #644 on: December 02, 2012, 06:10:12 PM »
That had to really suck......
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #645 on: December 02, 2012, 06:50:28 PM »
Breast cancer and car wrecks suck, stuck crust is no problem.

Offline Jackitup

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Re: Pizza Anarchy
« Reply #646 on: December 02, 2012, 07:07:36 PM »
Oh, you miss my slam, stuck crust ain't nothin' but all that bacon, hot sausage, jalapenos and brown cheesy bits....had to taste like crap :P ;D



looks awesome!!!!
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #647 on: December 03, 2012, 08:53:10 AM »
Zoom! Right over my head!  It hit the spot for a Sunday lunch, for certain.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #648 on: December 07, 2012, 10:49:33 PM »
I made two doughs for tomorrow night.  I will let them double on the bench then bulk retard them until tomorrow when I ball them.

Pic 1
600g Caputo 00
420g water
1 tsp salt
6g wet yeast

Pic 2
600g All Trumps bromated
460g water
1 tsp salt
6g wet yeast

Pic 3
I also made the dipping sauce, but I porked the recipe reduction, so it is in recovery mode.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #649 on: December 08, 2012, 01:04:38 PM »
The dipping sauce really came around, it was too watery at first, but I mildly simmered it down for a couple 3 hours and it is a knockout.

Here are the doughballs after sleeping overnight in bulk.  The first is the Caputo set weighing in at 250g ea.  The second pic are the AT doughballs weighing in at 260g.  I plan on making smaller pizza than my normal 14"; 10 or 11" max.