Author Topic: Pizza Anarchy  (Read 124469 times)

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Offline Tscarborough

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Re: Pizza Anarchy
« 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.


Offline Tscarborough

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Re: Pizza Anarchy
« 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.

Offline Tscarborough

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Re: Pizza Anarchy
« 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.

Offline Tscarborough

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Re: Pizza Anarchy
« 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.

Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #729 on: March 24, 2013, 08:20:33 PM »
Crunchy is good... :D
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.  :chef:
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Offline norma427

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Re: Pizza Anarchy
« 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
Always working and looking for new information!

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #731 on: March 24, 2013, 10:51:48 PM »
Thank you Norma, the pepperoni was very good, the VT is hard to beat.

Offline PHXCobra

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Re: Pizza Anarchy
« 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. 

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Re: Pizza Anarchy
« Reply #733 on: March 25, 2013, 07:12:55 PM »
I need to try that one with the black olives and onions.
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Offline Tscarborough

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Re: Pizza Anarchy
« 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.
« Last Edit: April 04, 2013, 09:34:37 PM by Tscarborough »

Offline Tscarborough

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Re: Pizza Anarchy
« 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.

Offline Tscarborough

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Re: Pizza Anarchy
« 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.

Offline Tscarborough

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Re: Pizza Anarchy
« 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.

Offline Tscarborough

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Re: Pizza Anarchy
« 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

Offline wheelman

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Re: Pizza Anarchy
« 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. 

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #740 on: April 14, 2013, 02:41:15 PM »
Had some doughs left from last week.  I feel like a Detroiter or 2.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #741 on: April 14, 2013, 07:30:31 PM »
I had some Spanish chorizo that I sliced thin.  I did not have any chunk or shred cheddar in the house, the best I could come up with was sliced colby-jack.  I fed it down around the edge for the crispy burnt edges, then used mozzarella over the top.  Sauce about 2 minutes before done, Classico whole tomatoes hit with the outboard and a little sugar and oregano added.  I thought it was OK, the neighbor who had never had Detroit style thought it was the bomb, and the family is bugging me to make a couple more.  Too tired.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #742 on: April 21, 2013, 09:42:22 AM »
Just another drunk pizza, pepperoni and onion on an old dough.

Offline wheelman

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Re: Pizza Anarchy
« Reply #743 on: April 21, 2013, 09:47:01 AM »
tom, did you cook that in WFO or inside?  looks damn good!  so what was your drinkflow?
bill

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #744 on: April 21, 2013, 10:10:01 AM »
Kitchen oven.
Drinkflow:  Drink all day, make pizza.

Every now and then, I like to waste a Saturday.  I get up early, wash my truck, grocery shop and start drinking all before 8:00 AM.  This allows me a good day of sitting in the sun and reading, which is my favorite kind of day, although pretty rare.

Offline Ev

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Re: Pizza Anarchy
« Reply #745 on: April 21, 2013, 10:14:49 AM »
"Nobody minds a man having a morning eye-opener and it's OK to have a bracer about 10 A.M. and a couple of drinks before lunch. A few beers on a hot afternoon keeps a man healthy, or at least happy. And, of course everyone drinks at a cocktail hour. A man can't be criticized for having wine with his dinner, a liqueur afterwards, and a highball or two during the evening. But this business of sip, sip, sip, all day long has got to stop!"   :-D

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Re: Pizza Anarchy
« Reply #746 on: April 21, 2013, 02:01:27 PM »
I had some Spanish chorizo that I sliced thin.  I did not have any chunk or shred cheddar in the house, the best I could come up with was sliced colby-jack.  I fed it down around the edge for the crispy burnt edges, then used mozzarella over the top.  Sauce about 2 minutes before done, Classico whole tomatoes hit with the outboard and a little sugar and oregano added.  I thought it was OK, the neighbor who had never had Detroit style thought it was the bomb, and the family is bugging me to make a couple more.  Too tired.

Beautiful. Love the bottom color! Do you like yellow cheddar better than white on the edges?
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Re: Pizza Anarchy
« Reply #747 on: April 21, 2013, 02:02:11 PM »
drinkflow

I love it! You've coined an important new word.
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Re: Pizza Anarchy
« Reply #748 on: April 21, 2013, 02:03:23 PM »
"Nobody minds a man having a morning eye-opener and it's OK to have a bracer about 10 A.M. and a couple of drinks before lunch. A few beers on a hot afternoon keeps a man healthy, or at least happy. And, of course everyone drinks at a cocktail hour. A man can't be criticized for having wine with his dinner, a liqueur afterwards, and a highball or two during the evening. But this business of sip, sip, sip, all day long has got to stop!"   :-D

That sounds good and all, but when the does the drinking really start?  ???
Pizza is not bread. Craig's Neapolitan Garage

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #749 on: April 21, 2013, 05:09:16 PM »
I could not tell anything different with the Colby jack than the normal white cheddar as far as taste or texture, but then it was pretty well crisped up.