Author Topic: Pizza Anarchy  (Read 138211 times)

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Offline deb415611

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Re: Pizza Anarchy
« Reply #825 on: July 14, 2013, 09:01:29 PM »
that's a really interesting combo, it sounds good
we don't get radishes that big in CT
Deb


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #826 on: July 14, 2013, 09:07:30 PM »
It was very good.  I actually made three with radishes, one was radish, fresh corn, Vidalia onions and the garlic-onion things.  It was excellent, but the wife liked yours the best.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #827 on: July 17, 2013, 08:54:20 PM »
I fired it on Saturday for about an hour and a half, cooked with a flame for another hour. 96 hours later at 80 ambient it is 147. Just a note to myself. Edit- I fat fingered it last night, it is 131 tonight on Thursday.
« Last Edit: July 18, 2013, 08:34:32 PM by Tscarborough »

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #828 on: July 20, 2013, 11:14:39 AM »
My neighbor wants to use the oven, so I fired it early this morning.  He is going to do a couple of drunk chickens and a hunk of dead cow and some corn.  I am making stuffed mushrooms and bacon wrapped stuffed japs, plus I HAVE to make at least one pizza while it cools down, so I am using a doughball left from last week to make a Detroit style.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #829 on: July 20, 2013, 11:31:58 AM »
The dough is still silky smooth.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #830 on: July 20, 2013, 12:17:57 PM »
I had to improvise since I wasn't planning on making pizza.  Hot dogs, sharp cheddar and some Swiss was the best I could come up with.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #831 on: July 20, 2013, 12:27:19 PM »
I am surprised the 00 dough browned as well as it did.

Offline dhorst

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Re: Pizza Anarchy
« Reply #832 on: July 20, 2013, 12:33:12 PM »
Looks good!  Love those crispy cheese edges.  Have you ever made stuffed japs encased in hot Italian sausage?  They go over pretty well around here.  I've even gone over the top and done bacon wrapped sausage encased stuffed japs.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #833 on: July 20, 2013, 12:43:30 PM »
I haven't, but I may start today.  The dough got a nice lift, but it isn't really strong enough for Detroit style.  It is right over 400, so we loaded it up with the roast (in the back) a couple of chickens and some corn.  That should cool it down to 300 pretty quick.


Offline wheelman

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Re: Pizza Anarchy
« Reply #834 on: July 20, 2013, 12:57:41 PM »
that's easily the best looking hot dog and cheddar pizza I've ever seen!

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #835 on: July 20, 2013, 02:06:34 PM »
The corn was teetering on the edge of drying out, nothing that a lot of butter, some roasted garlic and fresh thyme won't take care of.  Back into the oven with it.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #836 on: July 20, 2013, 02:48:39 PM »
Mid-bake baste.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #837 on: July 20, 2013, 03:57:37 PM »
The cow I sliced with no pressure, it is soaking in the juices for a while.  The chickens are done and resting, time to knock out some mushrooms and japs.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #838 on: July 20, 2013, 04:54:11 PM »
1. Ingredients.
2. Cleaned and gutted.
3. In process
4. Stuffed.
5. See you in an hour or two (285 degrees).

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #839 on: July 20, 2013, 04:55:56 PM »
Missed #2 above:


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #840 on: July 20, 2013, 06:30:03 PM »
Sausage stuffed 'shrooms and japs.

Offline tombiasi

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Re: Pizza Anarchy
« Reply #841 on: July 20, 2013, 06:42:43 PM »
Sausage stuffed 'shrooms and japs.
I could eat two plates of those right now.



Offline dhorst

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Re: Pizza Anarchy
« Reply #842 on: July 20, 2013, 06:51:59 PM »
Sausage stuffed 'shrooms and japs.
I see you went for it!  Looks like you ate well today.  The chicken and corn made my mouth water!

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #843 on: July 22, 2013, 09:05:54 PM »
I did, next time, I will do it a little different.  If you notice, I trimmed all the fat off the low sodium bacon I used and relied upon the Italian sausage, along with the sharp cheddar, to carry the fat load.  Next time I will use a little less sausage, and leave a little more fat on the bacon.  Normally I add about 25% of hard cheese to the mushroom stuffing, I noticed it's absence.

Offline dhorst

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Re: Pizza Anarchy
« Reply #844 on: July 23, 2013, 10:32:15 AM »
Sometimes  I make my own chicken sausage by pulsing some thighs until coarsely ground and then add a boatload of garlic, fennel seed, oregano, Aleppo, white wine, and asiago cheese and s&p.  I chill the mixture well and then fold in pellets of frozen olive oil.  The olive oil helps, but it wouldn't have the smokiness that the bacon fat would add.
When I do sausage stuffed mushrooms, I saute hot Italian sausage, chopped mushroom stems, garlic and shallot, deglaze with some marsala and then fold in some parm or asiago with a bit of ricotta or marscapone and some panko bread crumbs and some Aleppo and s&p.  Sometimes I substitute beer for the marsala if I happen to crack open a cold one at the time.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #845 on: July 30, 2013, 09:44:07 PM »
I was off today so I fired the oven for a couple.  The dough was made early this morning, it is 3-3/4 cup Tipo 00 and 1/4 cup semolina, 2 tsp salt, 1-1/2 tsp ADY, bulked for about 5 hours and balled for 3.

1. Chili-lime shrimp.
2. Pepperoni for the daughter.
3. Shrimp and onions.
4. The first in the oven.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #846 on: August 10, 2013, 02:34:22 PM »
I still have a couple of doughs from July 30th, Tipo 00 doughs.  I made one for lunch today in the kichen oven, it was delicious.  It browned pretty well too.  I put is on the bottom rack on a screen at 500 for about 3 minutes, then opened the oven a crack to keep the element lit and continue cooking the dough while not over-cooking the top for another 3 minutes.

1. The dough.  I popped one big bubble prior to the pic.
2.  The pizza.  The crust is covered with oil, it isn't that brown.
« Last Edit: August 10, 2013, 02:36:44 PM by Tscarborough »

Online Pete-zza

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Re: Pizza Anarchy
« Reply #847 on: August 10, 2013, 03:31:55 PM »
I still have a couple of doughs from July 30th, Tipo 00 doughs.
Tom,

If you remember, was that from this year or last year?  :-D

Peter

Offline wheelman

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Re: Pizza Anarchy
« Reply #848 on: August 10, 2013, 04:36:04 PM »
good one Peter  ;D

Offline TXCraig1

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Re: Pizza Anarchy
« Reply #849 on: August 12, 2013, 06:50:45 PM »
I'm lovin' that shrimp cocktail pizza.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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