Author Topic: Pizza Anarchy (Read 52296 times)

Tscarborough · « **Reply #720 on:** February 23, 2013, 10:29:05 PM »

Almost doubled, I will knock them down and let them work overnight.

Tscarborough · « **Reply #721 on:** February 24, 2013, 10:10:26 AM »

They both rose about the same, but the 2 tsp batch had much larger bubbles. After I knocked them down and balled them, I could not tell them apart. Into the fridge for 8 hours or so until I use them.

Tscarborough · « **Reply #722 on:** February 24, 2013, 06:45:18 PM »

The only one mix design that survived was the Ruben, pastrami, provolone, brick, with a topping of home made Thousand Island dressing and some Frank's sour kraut. By far my favorite. The others have hamburger, deer sausage, onions, etc in varying proportions. And, of course, a pepperoni.

Tscarborough · « **Reply #723 on:** March 23, 2013, 11:49:04 AM »

Made dough this morning for some thin crust in the WFO.

700g flour (of which 150 was semolina)
2 tsp salt (.0495%)
1 tsp ADY (.o13%)
I started with 390 grams of water with a target of 55%, but I ended up adding 100g more, then 40 grams more to to a workable dough for a final of around 75%

I will let it bulk rise for the better part of the day, then ball it and use it a couple hours later, unless I get distracted, in which case I will fridge them and fire the oven tomorrow.

Jet_deck · « **Reply #724 on:** March 23, 2013, 02:17:31 PM »

Hells bells Tom, I must be slipping. When did you get/ start using a scale?

Tscarborough · « **Reply #725 on:** March 23, 2013, 02:34:23 PM »

I have had one for a long time, I just don't use it. I was just curious to see what the minimum hydration I could hand mix was.

Tscarborough · « **Reply #726 on:** March 23, 2013, 05:03:33 PM »

Well, crap. I ran out of regular flour (All Trumps) so I had to use semolina for bench flour when I balled the dough. It will be some crunchy pizza for sure!

4 balls of around 300g each.

Tscarborough · « **Reply #727 on:** March 24, 2013, 06:49:57 PM »

I made the sauce from half a can of Cento puree (because I spilled the other half all over the counter, @&^*$!!!) and a can of Classico whole pear shaped tomatoes. A little salt, a little sugar, some oregano and hit with the stick blender and warmed. Cheese is 1/2 Oaxaca and 1/2 whole milk mozzarella.

Tscarborough · « **Reply #728 on:** March 24, 2013, 08:04:33 PM »

Very crunchy flavorful dough.

1. VT pepperoni, a whole stick on one 16" pizza.
2. Just mushrooms along with a sprinkling of Parmesan.
3. Onions and olives, probably my favorite of the 4.
4. Italian sausage and onions for CIC-house.

Chicago Bob · « **Reply #729 on:** March 24, 2013, 08:20:33 PM »

Crunchy is good...

Real nice assortment of flavors there on those pie's Tom.... I'm glad you made it through those couple little glitches and posted your pics.

norma427 · « **Reply #730 on:** March 24, 2013, 09:38:52 PM »

Tom,

All of your pizzas look really good, but the one with the VT pepperoni is catching my eye.

Norma

Tscarborough · « **Reply #731 on:** March 24, 2013, 10:51:48 PM »

Thank you Norma, the pepperoni was very good, the VT is hard to beat.

PHXCobra · « **Reply #732 on:** March 25, 2013, 06:11:53 PM »

The last restaurant I worked at we tried a Mushroom Swiss Burger pizza. It was quite delicious

dough of your choice
mushrooms sauted in butter
cooked Hamburger
we used scraps of swiss cheese from slicing it
red onion cut into rings
red sauce of your choice
mozzarella of your choice.

TXCraig1 · « **Reply #733 on:** March 25, 2013, 07:12:55 PM »

I need to try that one with the black olives and onions.

Tscarborough · « **Reply #734 on:** April 04, 2013, 08:42:53 PM »

I will try another iteration of it tomorrow, Craig. I made dough yesterday (at work, because I was planning on using it tonight, so I had to buy a bowl, mixing spoon, measuring cup, flour and yeast), and will make another batch tonight for tomorrow for a total of 8 doughs, although I will probably only make six pizzas.

Yesterdays batch:

5 cups HEB bread flour
3 cups water
1 tsp ADY

It bulk rose at about 70 degrees for 12 hours then went into the fridge in bulk for another 24. I will ball it and back in the fridge for 24.

Tonight's batch:

4 cups KABF
1 cup semolina
3 cups water edit - I only used 2-1/2 cups water
2 tsp salt
2 tsp salt
1-1/2 tsp IDY

It will bulk rise for 20 hours at around 65, then be balled and rise at the same temp for another 3-4 hours.

Tscarborough · « **Reply #735 on:** April 04, 2013, 09:33:50 PM »

I do not think I have ever taken pictures at this stage of mixing the dough. The first pic shows with 2 cups of water and about half the flour mixed in, still a batter, the second shows about 2/3 mixed in still pretty watery. The third shows all flour mixed into the 2 cups of water, the fourth shows the result after another 1/2 cup has been added, it is done.

Tscarborough · « **Reply #736 on:** April 04, 2013, 09:36:46 PM »

Here is the dough from yesterday ready to be dumped, then balled, then divided and balled. It felt really nice, and the balls were right at 300g avg.

Tscarborough · « **Reply #737 on:** April 05, 2013, 07:12:12 PM »

Jeez, when I balled the second batch they were too wet for me, which means they were basically batter. I worked in as much flour as I could, but they will be an...adventure to use, to say the least.

Tscarborough · « **Reply #738 on:** April 07, 2013, 01:54:42 PM »

These are some of the ugliest pizzas I have made lately, but they were excellent to the tooth. I really like the HEB bread flour, better even than the AT bromated. They were cooked in the WFO at around 750 degrees, 2-3 minute cook time. All have Classico whole tomato sauce, I didn't even have to add sugar or salt to balance, they were perfect out of the can.

1. Pepperoni and japs
2. Marinara
3. Italian sausage and onion

wheelman · « **Reply #739 on:** April 07, 2013, 03:02:55 PM »

nice Tom! that sausage looks great in a way that's hard to get in 75 sec.