Author Topic: Pizza Anarchy  (Read 138106 times)

0 Members and 1 Guest are viewing this topic.

Offline Jet_deck

  • Registered User
  • Posts: 3057
  • Location: Corpus Christi, Texas
Re: Pizza Anarchy
« Reply #650 on: December 08, 2012, 10:57:25 PM »
Knock'm dead Tom.
Her mind is Tiffany-twisted, she got the Mercedes bends


Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3859
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« 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.






Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12515
  • Location: Durham,NC
  • Easy peazzy
Re: Pizza Anarchy
« 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!  :chef:
"Care Free Highway...let me slip away on you"

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3859
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« 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.

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24409
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Pizza Anarchy
« 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

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3859
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« 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.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3859
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« 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.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3859
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« 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.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12515
  • Location: Durham,NC
  • Easy peazzy
Re: Pizza Anarchy
« 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.  :chef:
"Care Free Highway...let me slip away on you"


Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3859
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« 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?

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24409
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Pizza Anarchy
« Reply #660 on: December 28, 2012, 08:46:58 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?

Tom,

An emergency Detroit style pizza could be made fairly quickly.   >:D :-D  Your 21 day old dough would be quite interesting too.   ;)

Norma

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3859
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #661 on: December 28, 2012, 08:59:18 PM »
As usual, Norma, you are a genius!

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3859
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #662 on: December 28, 2012, 09:06:39 PM »
Here is what I am dealing with, it has collapsed a little, but is still full of air.  I will let it warm up in the pan for an hour or as long as I can hold out.

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24409
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Pizza Anarchy
« Reply #663 on: December 28, 2012, 09:14:47 PM »
Here is what I am dealing with, it has collapsed a little, but is still full of air.  I will let it warm up in the pan for an hour or as long as I can hold out.

Tom,

That dough looks quite good.  Will be interested to see what you bake.  Hang in there.  ;D

Norma

Offline Ev

  • Registered User
  • Posts: 1826
  • Age: 58
  • Location: Lancaster Co. Pa.
Re: Pizza Anarchy
« Reply #664 on: December 28, 2012, 10:15:49 PM »
You know, the more you drink, the better that 21 day old dough is gonna taste! >:D

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3859
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #665 on: December 28, 2012, 10:25:13 PM »
Obviously that is true, but so far, other than being a bit weak for forming the skin, all of the 20+ day old doughs I have used have been excellent.  I do not think it is practical as an SOP, but the cost of a dough is not merely the price of the ingredients, especially when it is mixed by hand.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3859
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #666 on: December 28, 2012, 10:54:53 PM »
It rose in a slightly warm oven (around 80 degrees) for an hour or so, I sliced some sopressata and topped it with Monterrey jack cheese with a healthy grating of sarvecchio.  Into the oven at 550 for about 10 or 12 minutes.


Offline bfguilford

  • Lifetime Member
  • *
  • Posts: 623
  • Location: Near New Haven, CT
Re: Pizza Anarchy
« Reply #667 on: December 28, 2012, 11:12:02 PM »
collapsed a little, but is still full of air.

I know the feeling. Oh wait, you're talking about the dough :-[.

Barry
Light travels faster than sound. That's why some people appear bright until you hear them speak.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3859
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #668 on: December 28, 2012, 11:18:12 PM »
Almost done, I dropped some tomatoes on it, along with some Italian herbs, coarse black pepper, and red pepper flakes.  It is good.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3859
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #669 on: December 28, 2012, 11:31:24 PM »
I ate the whole thing, I won't need to eat for the rest of the weekend.

Offline Jet_deck

  • Registered User
  • Posts: 3057
  • Location: Corpus Christi, Texas
Re: Pizza Anarchy
« Reply #670 on: December 28, 2012, 11:43:05 PM »
Probably the first ever Emergency/Anarchy/21 day-old-dough/Detroit, and looks dam fine I might add.
Her mind is Tiffany-twisted, she got the Mercedes bends

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24409
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Pizza Anarchy
« Reply #671 on: December 29, 2012, 08:54:27 AM »
Tom,

You did a great job with that pizza!  ;D  It sure looks delicious to me.

Norma

Offline TXCraig1

  • Registered User
  • Posts: 16298
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Pizza Anarchy
« Reply #672 on: December 29, 2012, 09:08:29 AM »
That looks great. I can see why you ate the whole thing. Is that jack cheese on the edge?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3859
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #673 on: December 29, 2012, 09:16:54 AM »
Yes, I used jack, and it hit just the right note on the edge.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3859
  • Location: Austin, TX
    • Pizza Anarchy
Re: Pizza Anarchy
« Reply #674 on: December 29, 2012, 05:53:08 PM »
Today I made a variation of Dhorst's dipping sauce and an Italian bread called "taralli".  Kind of like a pretzel.  Very good, but a lot of work, I doubt I will make it again.

The sauce:

8 cup tomato products (I used some whole, some diced, some sauce).
1 cup EVOO
1-1/4 cup minced fresh garlic
1/2 cup honey
1-3/4 tsp salt
1 tsp chili oil
1 tsp pepper pot seasoning
1 tsp dried onion minced
1 tsp coarse black pepper
5 Thai chiles minced

The dough, per recipe, but I added 1/4 cup chopped fresh rosemary; it took 7/8 pints of water to get the dough where I like it.

1. The recipe.
2. Kneaded dough.
3. Making the rings.
4. Boiled rings.
5. Final Taralli.


 

pizzapan