Author Topic: Pizza Anarchy  (Read 86617 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!
For the love of Aleppo chile, ask and you shall receive.

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.
For the love of Aleppo chile, ask and you shall receive.

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

Online 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.

Online 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.

For the love of Aleppo chile, ask and you shall receive.

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.
For the love of Aleppo chile, ask and you shall receive.

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.
For the love of Aleppo chile, ask and you shall receive.

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.


 

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