Author Topic: Pizza Anarchy  (Read 109303 times)

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Online Chicago Bob

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Re: Pizza Anarchy
« Reply #680 on: January 10, 2013, 08:38:58 AM »
Very nice!  :)
"Care Free Highway...let me slip away on you"


Offline weemis

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Re: Pizza Anarchy
« Reply #681 on: January 10, 2013, 08:42:19 AM »
When did you get the French manicure?

i was thinking that very same thing  :-D
Nick Gore - just a dough eyed wanderer

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #682 on: January 10, 2013, 09:37:53 AM »
I am comfortable with my grooming habits....

Offline norma427

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Re: Pizza Anarchy
« Reply #683 on: January 10, 2013, 09:42:30 AM »
I am comfortable with my grooming habits....

 :-D

Norma
Always working and looking for new information!

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #684 on: January 25, 2013, 11:45:12 AM »
A couple of doughs for tomorrow night.
On the left:
4 cups AT bromated
1 cup semolina
3 cups water
2 tsp salt
1.5 tsp ADY

On the right:
5 cups Caputo 00
3 cups water
2 tsp salt
1.5 tsp ADY

The temps are perfect, so they will bulk rise until late tonight, then I will ball them and let them rise at ambient (65-68).

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #685 on: January 25, 2013, 05:29:40 PM »
I haven't made a marinara sauce in a while, so I made a small one, enough for a couple of pizzas.

4 fresh plum tomatoes
6 finely diced cloves of garlic
2 tbsp EVOO
pinch of salt, black pepper, and Aleppo pepper.

Cooked over very low heat for a couple of hours and hit with the stick blender.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #686 on: January 25, 2013, 05:32:45 PM »
The doughs are blowing up nicely, I will knock them down and let them work overnight.

Offline Ev

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Re: Pizza Anarchy
« Reply #687 on: January 25, 2013, 06:16:23 PM »
Wow! Very interesting.

Online Chicago Bob

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Re: Pizza Anarchy
« Reply #688 on: January 25, 2013, 06:40:01 PM »
What would you say is the aprox. hyd, % there Tom?
"Care Free Highway...let me slip away on you"

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #689 on: January 25, 2013, 07:17:32 PM »
70% +/-?


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #690 on: January 25, 2013, 07:21:01 PM »
Actually, using volume to weight convertors it is over 100% water.  It feels like 70odd percent though.

Offline Tscarborough

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Computer Lesson, disregard
« Reply #691 on: January 25, 2013, 07:49:06 PM »
No, I can do that quote thing(or copy an paste a URL)'

Insert a pink box of conversation from another page above your "Like that?"  and I'll be a happy pizza head.  :)

Like this?
« Last Edit: January 25, 2013, 08:06:13 PM by Tscarborough »

Offline Tscarborough

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Computer Lesson, disregard
« Reply #692 on: January 25, 2013, 07:51:21 PM »
Hit the quote button, then highlight the text (all of it) that it puts in the reply post, then use your Cntl C, go to the place you want it to appear and use Cntl V to add it.
« Last Edit: January 25, 2013, 08:05:50 PM by Tscarborough »

Online Chicago Bob

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Re: Pizza Anarchy
« Reply #693 on: January 25, 2013, 07:55:56 PM »
Like this?
Like this?

Haha!  I did that without quoting...just as you instructed...thank you so much Tom.Thanks!  :)
« Last Edit: January 25, 2013, 07:57:43 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #694 on: January 26, 2013, 10:55:10 AM »
After a 23 hour bulk rise at ambient, I balled them this morning and they will get another 7 hours at ambient unless they start to blow up, in which case I will fridge them.  These are both very wet doughs, I will have to be careful with the stick tonight.

1. Caputo, 320g as opposed to my normal 280, although it is the same size to my eye-must be the extra water.
2. Trumps boule out of the bowl.
3. Trumps balled, 340g you can see how wet it is, though still manageable.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #695 on: January 26, 2013, 02:39:00 PM »
They hit the size I like, so into the fridge with them, except the one rising in the pan for a Detroiter.

Offline Jackitup

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Re: Pizza Anarchy
« Reply #696 on: January 26, 2013, 02:53:08 PM »
I'm anxiously waiting the finished pics!!
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #697 on: January 26, 2013, 03:09:08 PM »
I have company coming, so I may only be able to sneak in a couple, even though they know I am a pizza nerd.

Offline Jackitup

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Re: Pizza Anarchy
« Reply #698 on: January 26, 2013, 04:00:55 PM »
I have company coming, so I may only be able to sneak in a couple, even though they know I am a pizza nerd.

Aren't we all?? ::) :-D The main question I get asked when I get to work at the hospital is, "hey jon, any new food pics?" And....I usually do! Tonite is garlic/dill ciabatta bread and cured meats and cheeses for us!!

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #699 on: January 26, 2013, 04:09:32 PM »
I am also going to make an organization change in the way I prep. In the past, I have done as a restaurant would, prep all the different types of ingredients and have them all at hand.  This time, I am going to prep a container for each pizza, that way I do not forget ingredients (like I usually do).

So far I have planned:

1. Rum soaked cherries and lemon zest over fresh mozzarella with a finish of truffle oil.(Caputo)
2. Cherry tomatoes and cilantro over fresh mozzarella and plain tomato sauce.(Caputo)
3. Italian Sausage, onion, and mushrooms over fresh mozzarella and marinara sauce finished with Parmesan.(Caputo)
4. Fresh jalapenos with onions and fresh red bell pepper over over fresh mozzarella+Paramsean and a poblano sauce (kind of like the one Craig makes) with a finish of EVOO (this one is aimed at a guest, it has all her favorites).(Caputo)
5. Detroiter, 2x Vermont smoke pepperonis with white cheddar and Monterrey jack, topped with plain tomato sauce.(AT)
6. Pepperoni, mushroom, and onions over fresh mozzarella and plain tomato sauce.(AT)
7. (AT)
8. (AT)

The fire is lit.


 

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