Author Topic: Pizza Anarchy (Read 52855 times)

Tscarborough · « **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.

Jet_deck · « **Reply #641 on:** December 02, 2012, 05:39:27 PM »

Don't eat all of it before you get a picture.

Tscarborough · « **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.

Tscarborough · « **Reply #643 on:** December 02, 2012, 06:01:51 PM »

Delicious cheesy bits:

Jackitup · « **Reply #644 on:** December 02, 2012, 06:10:12 PM »

That had to really suck......

Tscarborough · « **Reply #645 on:** December 02, 2012, 06:50:28 PM »

Breast cancer and car wrecks suck, stuck crust is no problem.

Jackitup · « **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

looks awesome!!!!

Tscarborough · « **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.

Tscarborough · « **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.

Tscarborough · « **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.

Jet_deck · « **Reply #650 on:** December 08, 2012, 10:57:25 PM »

Knock'm dead Tom.

Tscarborough · « **Reply #651 on:** December 08, 2012, 11:17:43 PM »

Artichoke, mushroom and onion.

Filetti

Andouie, onions, and black olives.

Not pictured, an andouie, mushroom and onion pizza, with all three ingredients sauteed before-hand.

Chicago Bob · « **Reply #652 on:** December 08, 2012, 11:27:24 PM »

Beautiful melt on your cheese there Tom...I hope those cherries tasted half as good as they look. Nice pies!

Tscarborough · « **Reply #653 on:** December 09, 2012, 01:47:40 PM »

Thank you, they were good, but not as good as the grilled andouie, mushroom and onion. Breakfast going into the oven this morning. I also put a 40qt stewpot with 5# of HEB pre-marinated chicken thighs, onions, garlic, lots of fresh cilantro and black pepper in there too. The oven was still a little too hot so I un-doored it until it hit 475. No idea how long I will let it cook or what I will make with it, but it had been thawed and had to be cooked.

norma427 · « **Reply #654 on:** December 09, 2012, 02:03:02 PM »

Tom,

Your pizzas always look very tasty and I like how you use different dressings.

Norma

Tscarborough · « **Reply #655 on:** December 09, 2012, 02:15:58 PM »

I hardly ever take under shots of the crust, no time, and I forget. Here is one after it came out of the oven this morning, and another showing the chicken after an hour. I forgot that I also added the rest of the artichoke hearts to the chicken. Maybe another hour on the chicken, and maybe I will just make a big batch of chicken salad.

Tscarborough · « **Reply #656 on:** December 15, 2012, 11:08:37 AM »

A dough from last week, the AT one. I used dipping sauce for sauce, fresh mozzarella, andouie sausage, onions and a few mushrooms. The dipping sauce oiled out a large amount of oil, but the taste was fantastic. Cooked in the kitchen oven for about 8 minutes at 450.

Tscarborough · « **Reply #657 on:** December 16, 2012, 11:59:45 AM »

Bacon and egg pizza this morning using a 9 day old AT dough. I sauced the skin, then cooked that for a couple of minutes (450). Added torn fresh mozzarella and cooked that for a couple of minutes(500). Then I added the scrambled egg mix and cooked it for a minute or so at full steam (550). Once the eggs firmed up I added the pre-cooked bacon and let it finish for another minute or so, then hit it with some grated parm and sea salt. It was very good.

Chicago Bob · « **Reply #658 on:** December 16, 2012, 08:54:21 PM »

That's a cool look'in pizza Tom. I'll bet it was great for breakfast.

Tscarborough · « **Reply #659 on:** December 28, 2012, 08:15:50 PM »

I am home alone, half drunk and jonesing for a pizza. Via313 is shut down for the week or I would be there. I have some 21 day old doughs, plenty sauce and cheese, and a severe lack of motivation. What's a boy to do?