Author Topic: Pizza Anarchy  (Read 96467 times)

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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 »

Offline 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.
I love pigs. They convert vegetables into bacon.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #850 on: August 18, 2013, 10:52:06 AM »
I woke wanting pizza, so did the regular 4 cups HEB bread flour, 1 cup semolina, 3 cups water 2 tsp salt and 1 tsp ADY.  I plan on using it in about 8 hours so I am putting it in a warm spot.

Offline TXCraig1

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Re: Pizza Anarchy
« Reply #851 on: August 18, 2013, 11:13:25 AM »
You measured  ???
I love pigs. They convert vegetables into bacon.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #852 on: August 18, 2013, 11:45:36 AM »
More or less.  I found some andouie at HEB and some Classico tomatoes at a small town Walmart, I also have some Oaxaca cheese and I need to get some cherry tomatoes and I will be set.

Offline dhorst

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Re: Pizza Anarchy
« Reply #853 on: August 18, 2013, 12:08:29 PM »
Well that shrimp pizza would be right up my alley especially if dressed post oven with some arugula and lemon juice.
Hah.  I love to find someone else who is in the more or less area of measuring of ingredients.  I am an eyeballer.  I do have a scale and certainly can follow the rules, but...well I just like playing around.

You do make the most wonderful pizzas.  And I like the fact that you will do the "emergency" doughs.  I do too, but it really puzzles the family when I kinda groan and say okay, but it won't be as good.


Offline dmcavanagh

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Re: Pizza Anarchy
« Reply #854 on: August 18, 2013, 12:17:27 PM »
the only time I use my scale is when I'm weighting out ground beef to make burgers! :P

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #855 on: August 18, 2013, 03:11:07 PM »
The dough rose nicely and feels great.  I really like this HEB bread flour.  I let it double and then did 7 stretch and folds and divided it.  4 balls of around 380g (I weighed one) for 16" bar pies.

Offline dhorst

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Re: Pizza Anarchy
« Reply #856 on: August 18, 2013, 03:30:27 PM »
What is the texture/grind of the flour similar to?  Nice looking rounds there.  I think you use more bench flour than I do generally.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #857 on: August 18, 2013, 03:38:58 PM »
Had I posted a picture of the batter that doubled you would understand.  It was very wet, but tightened up nicely as I did the stretch and folds.  The texture without semolina is close to a Tipo 00, with semolina it is a little more coarse.

Offline dhorst

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Re: Pizza Anarchy
« Reply #858 on: August 18, 2013, 03:50:50 PM »
Gotcha.  Thanks.  I'm kinda nosey.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #859 on: August 18, 2013, 06:05:21 PM »
The balls have doubled again, so I put them in the fridge, I am shooting for a 7:00pm bake time.