Author Topic: Pizza Anarchy  (Read 130165 times)

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Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #775 on: May 18, 2013, 10:42:56 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.
Do you use a simple syrup with the cherries(cooked?) before adding the rum Tom?
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #776 on: May 18, 2013, 11:02:28 PM »
No, dried bitter cherries in Old Monk's rum.  No cooking, no sugar added.

Offline Jet_deck

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Re: Pizza Anarchy
« Reply #777 on: May 18, 2013, 11:44:39 PM »
No, dried bitter cherries in Old Monk's rum.  No cooking, no sugar added.
Tom turned me on to the 'Old Monk's Rum', it really should be one of the food groups.

Great show on the pizza making Tom, no better time to play, when the Cat is away. Lol. :chef:
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Offline Serpentelli

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Re: Pizza Anarchy
« Reply #778 on: May 19, 2013, 11:22:49 AM »
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,

The pies look great --- especially the triple S. Reminds me of a tandoori shrimp appetizer my partner from India makes. He LOADS it up with serranos! And nothing better than a hard cider to cut the heat.

John K
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #779 on: May 19, 2013, 07:10:11 PM »
I have had a brisket in the oven for 3 hours, sleeping on a bed of potatoes, onion, garlic, and poblano, going to put a pot of beans in with it and give it another hour or 2.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #780 on: May 19, 2013, 07:23:22 PM »
I took the tinfoil off and put the beans in.  It smells goot. Door it for another hour or so and ready to eat.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #781 on: May 19, 2013, 09:16:11 PM »
Out and done.  I waved the knife over it and it fell into slices.

Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #782 on: May 19, 2013, 09:25:20 PM »
"Open seza me!"  Boy, that pan sure did shape up....awesome man.  :chef:
"Care Free Highway...let me slip away on you"

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #783 on: June 02, 2013, 10:19:17 PM »
The better half told me today that she had an old friend (she is both our friend, really) coming in to spend the night tomorrow and she wanted pizza.  The only flour I had was some I bought at an Indian store, something called, "Chakki Atta".  The only ingredient was farina, so I figured it would work.  As an aside, I visit the Indian and Asian markets and buy stuff to try, even though I can barely figure out what a lot of it is.

I made it like a normal dough:

4 cups Chakki Atta
1 cup semolina
2-3/4 cup water
2 tsp salt
1-1/2 tsp ADY

It mixed up well but had a distinct smell and a whole wheat look.  I let it rise for a couple of hours and it didn't, so I dropped back to plan B and went and bought some HEB bread flour:

5 cups HEB bread flour
3 cups water
2 tsp salt
1-1/4 tsp ADY

I mixed it per normal and after a couple of hours, both doughs had risen well.  I balled both, the Chakki Atta still had a funny (but pleasant) smell and a rough texture, but at least it decided to rise, finally.
« Last Edit: June 02, 2013, 10:21:26 PM by Tscarborough »


Online TXCraig1

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Re: Pizza Anarchy
« Reply #784 on: June 02, 2013, 10:23:14 PM »
Is Chakki Atta whole wheat?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Jet_deck

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Re: Pizza Anarchy
« Reply #785 on: June 02, 2013, 10:28:18 PM »
Having a plan B for any event is a must. The heb dough balls look like like will come along as they always do for you.
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #786 on: June 02, 2013, 10:42:29 PM »
It is definitely whole wheat, but the smell is different.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #787 on: June 03, 2013, 10:27:14 PM »
Pizza on a school night is tough.  I only had an hour and a half for the fire, so it started hot but cooled quick to my sweet spot, 650-700.  I made 6 pizzas and used 2 of the Chakki Atta.  It is not a bad dough, but doesn't get a lot of lift, so the second I rolling pinned out and docked.

1. Pre-cooking the mild Italian sausage with fennel onions and herbs.
2. Pepperoni to get the ankle biters off our backs.
3. Vege pie on Chakki Atta.
4. Pepperoni and Italian sausage.
5. Chakki Atta rolled and docked.
6. Chakki Atta bar pie, not bad at all.

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Re: Pizza Anarchy
« Reply #788 on: June 03, 2013, 10:54:56 PM »
That's one of the better looking whole wheat pies the forum has seen, Tom.  How'd it eat?

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #789 on: June 03, 2013, 11:01:33 PM »
The one made normal ate like whole wheat (meh).  The one rolled and docked was good and worth doing again.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #790 on: June 08, 2013, 11:21:18 AM »
Just a little Chakki Atta pizza for breakfast, salami and japs.

Offline dhorst

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Re: Pizza Anarchy
« Reply #791 on: June 08, 2013, 11:41:58 AM »
Nothing like jalapenos to help jumpstart your morning!


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #792 on: June 18, 2013, 06:21:51 PM »
I got the call about 2:00 at work, "Just to let you know, there will be 10 kids over tonight for a backyard movie watching party".  No prob, says I.  "Uh, could you make pizzas?"

So a quick trip to HEB and by 2:30 I had a 6 ball batch in bulk.  I just now balled it, and put them into the Tupperware, 3 or so more hours and it will be pizza.   You get strange looks in a masonry supply house when you are mixing dough on the counter (by the customers, the co-workers are used to it).

Offline Serpentelli

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Re: Pizza Anarchy
« Reply #793 on: June 18, 2013, 07:06:27 PM »
I got the call about 2:00 at work, "Just to let you know, there will be 10 kids over tonight for a backyard movie watching party".  No prob, says I.  "Uh, could you make pizzas?"

So a quick trip to HEB and by 2:30 I had a 6 ball batch in bulk.  I just now balled it, and put them into the Tupperware, 3 or so more hours and it will be pizza.   You get strange looks in a masonry supply house when you are mixing dough on the counter (by the customers, the co-workers are used to it).

I think it's great that your kids want you to make pizza for them. When I suggest a pizza party to m ten year old daughter she looks at me as if I've asked her if she wants to clean the toilets. She'll grow into it I guess.

John K
I'm not wearing hockey pads!

Offline dhorst

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Re: Pizza Anarchy
« Reply #794 on: June 18, 2013, 07:59:42 PM »
I got the call about 2:00 at work, "Just to let you know, there will be 10 kids over tonight for a backyard movie watching party".  No prob, says I.  "Uh, could you make pizzas?"

So a quick trip to HEB and by 2:30 I had a 6 ball batch in bulk.  I just now balled it, and put them into the Tupperware, 3 or so more hours and it will be pizza.   You get strange looks in a masonry supply house when you are mixing dough on the counter (by the customers, the co-workers are used to it).

Well, I've been there as far as last minute pizzas, but never had to make dough on a counter at a masonry supply house.  Love it!

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #795 on: June 18, 2013, 10:40:39 PM »
I got off light, they wanted me out of the back yard more than they wanted pizza, so I just made a couple of cheese and a Spanish chorizo and called it good.

1. 2 hour bulk and 3 hour balled at ambient (78ish).
2. Oven at full steam.
3. Very wet dough
4. 3 minute pie midway.
5. Cheese
6. Spanish chorizo.

Offline Serpentelli

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Re: Pizza Anarchy
« Reply #796 on: June 18, 2013, 10:41:43 PM »
What movie?
I'm not wearing hockey pads!

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #797 on: June 18, 2013, 10:42:40 PM »
I am hiding in my office, I don't know.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #798 on: June 19, 2013, 06:46:46 PM »
I owed my neighbor a pizza, he always eats earlier than we do so he misses out.  I made him a Detroit style.

1.  Prepping the ingredients, drying the jarred mushrooms and salting the onions.
2.  The dough rising in the Crisco'ed pan.
3.  Mushrooms and onions under the cheese.
4. Cheesed, sharp cheddar around the edges, whole mil mozzarella in the center.
5. Almost done, just added sauce or a minute more.
6. Bottom.
7. Cut.

Not sure how it tasted, but it looked and smelled pretty good.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #799 on: June 19, 2013, 06:56:20 PM »
Now CINC-House wants one.