Author Topic: Pizza Anarchy (Read 52875 times)

TXCraig1 · « **Reply #700 on:** January 26, 2013, 05:02:15 PM »

Quote from: Tscarborough on January 26, 2013, 04:09:32 PM

that way I do not forget ingredients (like I usually do).

Me too. I have to write down a menu and list all the toppings for each pie. I also find there is a direct correlation between how much I drink and how many toppings I forget.

That's a heck of a good sounding line up.

Jackitup · « **Reply #701 on:** January 26, 2013, 05:39:27 PM »

I agree, awesome line up of ingredients. And Craig, we must suffer from the same syndrome ethanolamnesiitis

jon

Tscarborough · « **Reply #702 on:** January 26, 2013, 11:24:24 PM »

Got a few pics, more in the morning.

Jet_deck · « **Reply #703 on:** January 26, 2013, 11:43:56 PM »

The Detroit looks worthy of an area code near 313. I bet it was gone quickly. Tell me how not to burn them in a wfo. Thanks.

shuboyje · « **Reply #704 on:** January 27, 2013, 01:19:54 AM »

That would be 248, 586, 734, or 810. Take your pick Tom, ROFL.

Quote from: Jet_deck on January 26, 2013, 11:43:56 PM

The Detroit looks worthy of an area code near 313. I bet it was gone quickly. Tell me how not to burn them in a wfo. Thanks.

Tscarborough · « **Reply #705 on:** January 27, 2013, 09:41:34 AM »

Simple, Gene, you cook them in the kitchen.

Tscarborough · « **Reply #706 on:** January 27, 2013, 09:47:16 AM »

More:

Tscarborough · « **Reply #707 on:** January 27, 2013, 10:20:25 AM »

And one last one from my phone:

Tscarborough · « **Reply #708 on:** January 27, 2013, 10:26:12 AM »

The critique:
1. Rum soaked cherries and lemon zest over fresh mozzarella with a finish of truffle oil.(Caputo)Needed marscapone instead of mozzarella and whole lemon slices.
2. Cherry tomatoes and cilantro over fresh mozzarella and plain tomato sauce.(Caputo)Good as always
3. Italian Sausage, onion, and mushrooms over fresh mozzarella and marinara sauce finished with Parmesan.(Caputo)The last one cooked as it turned out and pretty good
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)The winner! IT was pretty spicy due to the poblano sauce, I applied it a little too heavily, but definitely will be added to the menu
5. Detroiter, 2x Vermont smoke pepperonis with white cheddar and Monterrey jack, topped with plain tomato sauce.(AT)Very good, the guests had never had the style and it is the leftovers they selected to take home.
6. Pepperoni, mushroom, and onions over fresh mozzarella and plain tomato sauce.(AT)Didn't get this far
7. (AT)
8. (AT)

I have three doughs left, the oven is still at 500 degrees so I will feed the neighbors later today.

Jackitup · « **Reply #709 on:** January 27, 2013, 11:45:19 AM »

All quiet nice!!

Tscarborough · « **Reply #710 on:** January 27, 2013, 03:55:00 PM »

480 degrees at firing, it doesn't take long to clear the dome and stabilize it around 700 for NY style. I bet I could burn three small logs a day and keep it at around 400 degrees 7 days a week. Too bad I don't cook every day.

Tscarborough · « **Reply #711 on:** January 27, 2013, 05:15:55 PM »

Pepperoni, mushroom, onion and black olive, probably my favorite in the whole world. Then I let the neighbor build them and he had very good combos too. Chicken, pineapple, and basil. Very good. The next was chicken, garlic and rosemary. Then it got ugly.

Tscarborough · « **Reply #712 on:** January 27, 2013, 05:18:33 PM »

Gene, you own this one for removing the bolt from the handle of the turning peel. My dogs thank you, however.

Tscarborough · « **Reply #713 on:** January 27, 2013, 05:22:20 PM »

What might have been...

deb415611 · « **Reply #714 on:** January 27, 2013, 05:25:13 PM »

nice Tom! I especially like that Cherry one

Jet_deck · « **Reply #715 on:** January 27, 2013, 05:26:50 PM »

Quote from: Tscarborough on January 27, 2013, 05:18:33 PM

Gene, you own this one for removing the bolt from the handle of the turning peel. My dogs thank you, however.

Sorry about that...

Jackitup · « **Reply #716 on:** January 27, 2013, 06:16:43 PM »

Quote from: Tscarborough on January 27, 2013, 05:18:33 PM

Gene, you own this one for removing the bolt from the handle of the turning peel. My dogs thank you, however.

Wish I could say I don't know how that feels

Tscarborough · « **Reply #717 on:** February 23, 2013, 08:03:57 PM »

Daytona tomorrow, so 8 dough balls in process.

1. On left: 5 cups All Trumps, 1-1/2 tsp salt and 2 tsp ADY. On right:5 cups All Trumps, 1-1/2 tsp salt and 1 tsp ADY.
2. Plus 2 cups of water.
3. Plus another cup of water.
4. Covered to double.

Tscarborough · « **Reply #718 on:** February 23, 2013, 09:45:16 PM »

I know this is kind of sad and very OCD, but what the hell, pictures or it doesn't exist.

TXCraig1 · « **Reply #719 on:** February 23, 2013, 10:26:40 PM »

I do the same thing. I type everything into an email and send it to my phone so I can work off it as I bake.