Author Topic: Pizza Anarchy (Read 52921 times)

Chicago Bob · « **Reply #680 on:** January 10, 2013, 08:38:58 AM »

Very nice!

weemis · « **Reply #681 on:** January 10, 2013, 08:42:19 AM »

Quote from: TXCraig1 on January 09, 2013, 11:04:30 PM

When did you get the French manicure?

i was thinking that very same thing

Tscarborough · « **Reply #682 on:** January 10, 2013, 09:37:53 AM »

I am comfortable with my grooming habits....

norma427 · « **Reply #683 on:** January 10, 2013, 09:42:30 AM »

Quote from: Tscarborough on January 10, 2013, 09:37:53 AM

I am comfortable with my grooming habits....

Norma

Tscarborough · « **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).

Tscarborough · « **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.

Tscarborough · « **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.

Ev · « **Reply #687 on:** January 25, 2013, 06:16:23 PM »

Wow! Very interesting.

Chicago Bob · « **Reply #688 on:** January 25, 2013, 06:40:01 PM »

What would you say is the aprox. hyd, % there Tom?

Tscarborough · « **Reply #689 on:** January 25, 2013, 07:17:32 PM »

70% +/-?

Tscarborough · « **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.

Tscarborough · « **Reply #691 on:** January 25, 2013, 07:49:06 PM »

Quote from: Chicago Bob on January 25, 2013, 07:45:32 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?

Tscarborough · « **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.

Chicago Bob · « **Reply #693 on:** January 25, 2013, 07:55:56 PM »

Quote from: Tscarborough on January 25, 2013, 07:49:06 PM

Like this?

Like this?

Haha! I did that without quoting...just as you instructed...thank you so much Tom.Thanks!

Tscarborough · « **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.

Tscarborough · « **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.

Jackitup · « **Reply #696 on:** January 26, 2013, 02:53:08 PM »

I'm anxiously waiting the finished pics!!

Tscarborough · « **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.

Jackitup · « **Reply #698 on:** January 26, 2013, 04:00:55 PM »

Quote from: Tscarborough 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.

Aren't we all??

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

Tscarborough · « **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.