Author Topic: Pizza Anarchy  (Read 129728 times)

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Offline Ev

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Re: Pizza Anarchy
« Reply #750 on: April 21, 2013, 08:49:56 PM »
On my last DS bake on Normas thread I used smoked yellow cheddar around the edge. Definitely a different stronger flavor, and really really good.


Offline Serpentelli

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Re: Pizza Anarchy
« Reply #751 on: April 21, 2013, 09:16:49 PM »
what was your drinkflow?

You said drinkflow.

That is funny.

Permission to propagate?

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Re: Pizza Anarchy
« Reply #752 on: April 21, 2013, 10:43:51 PM »
I can see where smoked cheddar would really add to the party, I will try that next time.

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Re: Pizza Anarchy
« Reply #753 on: April 29, 2013, 09:59:04 PM »
I had another old dough, so while I was cooking dinner tonight I tried a parbake of a Detroit style.  It is about 90% done, I plan on finishing it tomorrow at work in a toaster oven.  Just plain sharp white cheddar and the Classico sauce.

Online TXCraig1

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Re: Pizza Anarchy
« Reply #754 on: April 29, 2013, 10:33:57 PM »
I got to get one of those big hole graters.
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Re: Pizza Anarchy
« Reply #755 on: April 29, 2013, 10:53:44 PM »
It makes a big difference in the kitchen oven, for sure.

Offline Don K

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Re: Pizza Anarchy
« Reply #756 on: April 30, 2013, 12:45:04 AM »
I got to get one of those big hole graters.

You can find quite a few of them on eBay. That's where I got mine. Just search for "Wonder Shredder"

There are three different sizes. Obviously, you want the coarsest one.
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Online Pete-zza

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Re: Pizza Anarchy
« Reply #757 on: April 30, 2013, 07:57:49 AM »
One of our members over at the Mack's thread bought this one: http://www.amazon.com/dp/B00062KT76/?tag=pizzamaking-20

Peter
« Last Edit: March 07, 2014, 09:00:14 PM by Steve »

Online TXCraig1

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Re: Pizza Anarchy
« Reply #758 on: May 03, 2013, 08:26:44 AM »
One of our members over at the Mack's thread bought this one: http://www.amazon.com/dp/B00062KT76/?tag=pizzamaking-20

Peter

$25 ??? they're proud of that sucker.
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Online Pete-zza

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Re: Pizza Anarchy
« Reply #759 on: May 03, 2013, 09:01:47 AM »
Craig,

If you do a Google search on Wonder Shredder as Tom suggested, you might find one of the vintage shredders. For example, here is a possible candidate that looks like Tom's Wonder Shredder: http://www.etsy.com/listing/122071740/vintage-1940s-wonder-shredder-grater?ref=similar_items_sash. With shipping, the total cost is around $15. However, the Cuispro unit has a larger capacity (more holes). When I originally did the search that led to the Cuispro unit, I had a hard time finding units that had the large openings.

Peter

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Re: Pizza Anarchy
« Reply #760 on: May 03, 2013, 09:14:50 AM »
Thanks Peter. I've seen them on ebay before as well. For whatever reason I always just told myself I'd get it later and never did.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Re: Pizza Anarchy
« Reply #761 on: May 05, 2013, 07:38:18 PM »
It really does make a difference, especially in the kitchen  oven.  I chill the cheese in the big chunks and it prevents the cheese burning before the crust is done at temps in the 550 degree range.  In the WFO, cooking neo-Neapolitan type pies, it also makes a difference in the texture and taste of the cheese.  I paid like 3 bucks for mine, and knowing what I know now, I would pay 20 or 30 dollars.

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Re: Pizza Anarchy
« Reply #762 on: May 18, 2013, 10:05:57 AM »
I woke up this morning wanting pizza, so I made some dough:

4 cups HEB bread flour
1 cup semolina
3-1/2 cups Miller (the Champagne of) beer
1 tsp ADY
2 tsp salt


I think I was a little heavy on the cups of flour, normally it would have been less than 3 cups water.  I also bought some shrimp, some serranos and some shallots, among other things, to try a few different toppings.  I am home alone, so I can make anything.

Offline Jet_deck

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Re: Pizza Anarchy
« Reply #763 on: May 18, 2013, 12:15:42 PM »
Any chance the rest of the Millers got used?  I can't wait to see how this turns out. :chef:
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Re: Pizza Anarchy
« Reply #764 on: May 18, 2013, 01:48:19 PM »
I did not let the rest of the Millers go in vain...  Balled in the proofing trays for another 4 or 5 hours and then there will be pizza.

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Re: Pizza Anarchy
« Reply #765 on: May 18, 2013, 03:20:06 PM »
Fire in the hole!  My daughter works at Austin's pizza (meh), so I am making one for her to take to work.  Even with the emergency dough, I hope it will at least inspire them to make a better pizza.  I haven't decided what to make them, maybe just a Vermont smoked pepperoni.

Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #766 on: May 18, 2013, 03:29:29 PM »
Yep, one of your pepperoni only pies ought to shake things up over there.  :chef:
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Re: Pizza Anarchy
« Reply #767 on: May 18, 2013, 04:40:39 PM »
This is New York style pizza tonight, so the sauce is more than just tomatoes and is lightly cooked.  Clockwise from the top:

Salt, black pepper, brown sugar, Aleppo pepper, ground clove, Italian seasoning, and basil.

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Re: Pizza Anarchy
« Reply #768 on: May 18, 2013, 07:42:39 PM »
Plain pepperoni for the Pizza guys.


Offline wheelman

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Re: Pizza Anarchy
« Reply #769 on: May 18, 2013, 07:43:38 PM »
how's your drinkflow? 

Offline wheelman

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Re: Pizza Anarchy
« Reply #770 on: May 18, 2013, 07:45:54 PM »
pizza looks killer!  i' don't think I've seen a picture of that barrel oven before.  do you always cook on a pan? 
bill

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Re: Pizza Anarchy
« Reply #771 on: May 18, 2013, 07:53:22 PM »
Drinkflow is:  9:00AM hard cider, it has been downhill from there.

I sometimes do, this is about a 90 percent hydration dough and it was hard to keep it from opening larger than I wanted.  16" pizza, 14" peel=screen.

The next one up was the Triple S: Shrimp, scallions and serranos.  I ate most of this one,

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Re: Pizza Anarchy
« Reply #772 on: May 18, 2013, 07:56:36 PM »
The next 2 were my neighbors creations, shredded chicken, hamburger, pepperoni, mushrooms and a healthy(!?) dose of olive oil infused with the chicken, rosemary and garlic.  I have to admit it was pretty damn good.

Offline wheelman

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Re: Pizza Anarchy
« Reply #773 on: May 18, 2013, 08:01:59 PM »
that looks like the "top line" pizza my guys at work order from a local spot.  everything listed on the first line of the pizza menu.  mostly meat! 

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Re: Pizza Anarchy
« Reply #774 on: May 18, 2013, 10:27:57 PM »
I broke these out, but I didn't have any marscapone or lemons so we just ate a couple and called it good.  These are end of June rum soaked cherries, and they are wicked good.


 

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