Author Topic: Pizza Anarchy  (Read 85825 times)

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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #880 on: September 20, 2013, 02:06:12 PM »
Made some dough last night/this morning for this evening, even though the chance of rain is 100%.  I have a tarp!  I also pre-fired the oven last night, I should be starting at a good heat soaked 300 degrees.

I recently joined Reddit, I am going to try and teach some religion to those pizza-heathens over there, hence the full dough making process.

1. All the stuff:  5 cups flour, 2-1/2 cups water, 2tsp salt, 1 tsp ADY.
2. Dry ingredients.
3. Mixed with 2 cups of water
4 Mixed with 2-1/2 cups water, ready to rise on the counter overnight (about 10 hours).
5. Reddit picture (they like cats for some reason).
6. This morning.
7. Stretched and folded.
8. Balled and into the fridge for tonight (about 14 hours).


Offline stonecutter

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Re: Pizza Anarchy
« Reply #881 on: September 20, 2013, 02:49:44 PM »
Love the hello kitty towel.
http://oldworldstoneandgarden.com/

Look at a stone cutter hammering away at his rock, perhaps a hundred times without as much as a crack showing in it. Yet at the hundred-and-first blow it will split in two, and I know it was not the last blow that did it, but all that had gone before.
Jacob August Riis

Offline stonecutter

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Re: Pizza Anarchy
« Reply #882 on: September 20, 2013, 02:51:11 PM »
My wife has been after me to join Reddit, she uses it often.
http://oldworldstoneandgarden.com/

Look at a stone cutter hammering away at his rock, perhaps a hundred times without as much as a crack showing in it. Yet at the hundred-and-first blow it will split in two, and I know it was not the last blow that did it, but all that had gone before.
Jacob August Riis

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #883 on: October 04, 2013, 11:50:13 AM »
Reddit is a huge time suck, but I like it.

I made a couple of batches last night, one Caputo,  and then I had my daughter make another of HEB AP flour.  She did OK, considering she has been working at a pizza joint for a couple of years.  They have a commissary that sends out bulk dough in tubs, so all she really knew about the dough was how to weigh and ball it. I, on the other hand, finally found a use for my scale:  I weigh my beer to monitor my drinkflow.


Online wheelman

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Re: Pizza Anarchy
« Reply #884 on: October 04, 2013, 01:36:59 PM »
  I weigh my beer to monitor my drinkflow.

i knew you'd come around..

Offline stonecutter

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Re: Pizza Anarchy
« Reply #885 on: October 04, 2013, 01:43:39 PM »
on the other hand, finally found a use for my scale:  I weigh my beer to monitor my drinkflow.

I usually just count the empties.
http://oldworldstoneandgarden.com/

Look at a stone cutter hammering away at his rock, perhaps a hundred times without as much as a crack showing in it. Yet at the hundred-and-first blow it will split in two, and I know it was not the last blow that did it, but all that had gone before.
Jacob August Riis

Offline adm

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Re: Pizza Anarchy
« Reply #886 on: October 04, 2013, 05:03:39 PM »
I usually just count the empties.

Never count 'em. Never look back!

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #887 on: October 12, 2013, 07:59:44 PM »
I just realized I never posted the pics of the last bake.  I didn't take too many, but I will get them up forthwith.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #888 on: October 20, 2013, 01:00:52 PM »
1. The setup.
2. The doughballs.
3. First pizza in.
4. Precooking the sausage balls.
5. Bianca Rosa clone.
6. Pepperoni.
7. Another pepperoni.
8. Last pie, a little of everything.

Offline TXCraig1

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Re: Pizza Anarchy
« Reply #889 on: October 20, 2013, 01:53:44 PM »
Wow, you got on it early today. Looks great.
I love pigs. They convert vegetables into bacon.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #890 on: October 20, 2013, 02:00:30 PM »
Nah, look at the date on the pics, they are from 2 weeks ago.

Offline dhorst

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Re: Pizza Anarchy
« Reply #891 on: October 20, 2013, 03:55:23 PM »
Remind me why I don't live in Texas? You guys live large. Nice looking pies. The Rosa is my favorite!
For the love of Aleppo chile, ask and you shall receive.

Offline Jackitup

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Re: Pizza Anarchy
« Reply #892 on: October 20, 2013, 04:14:34 PM »
Remind me why I don't live in Texas? You guys live large. Nice looking pies. The Rosa is my favorite!

I agree, the Bianca Rosa looks great, my 2nd would be the Everything one, looks very nice!!

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #893 on: October 20, 2013, 04:24:50 PM »
I have made the Rosa 3 times, and every time they say it is the best pizza they ever had.  I almost agree.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #894 on: November 09, 2013, 03:53:22 PM »
A quick Detroiter for today, made with an aged frozen doughball.

1. Risen at room temp in the pan for an hour after a week in the fridge.
2. A layer of pepperoni.
3. Edge cheese, Habanero Jack cheese.
4. Oaxaca for the center cheese.
5. Another layer of pepperoni.
6. Sauced at 8 minutes into the 10 minute back at 450 degrees.
7. Mmmm-good.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #895 on: November 16, 2013, 03:20:01 PM »
Another Detroiter by request.

edit:  There is a complete blanket of pepperoni under the cheese, it left a pleasant amount of grease in the dough.
« Last Edit: November 16, 2013, 03:27:31 PM by Tscarborough »

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #896 on: November 24, 2013, 03:54:29 PM »
Steve's 30 minute cracker crust tonight, it was very good if I don't say so myself.  I used his recipe and workflow, Italian sausage and onions.


1. 16oz bread flour, 6+2 ounces water, 1 tsp salt, 1-1/2 teaspoon Crisco, mixed in the cake blender thingy.
2. Mixed.
3. The doughball ready to be rolled out.
4. Rolled and cut, 18".
5. Ready for the oven.
6. I love the sound the cutter makes chopping through the cracker.
7. Nicely done bottom.
8. Good layering.

Offline stonecutter

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Re: Pizza Anarchy
« Reply #897 on: November 24, 2013, 07:09:11 PM »
Masterful job as usual.
http://oldworldstoneandgarden.com/

Look at a stone cutter hammering away at his rock, perhaps a hundred times without as much as a crack showing in it. Yet at the hundred-and-first blow it will split in two, and I know it was not the last blow that did it, but all that had gone before.
Jacob August Riis

Offline TXCraig1

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Re: Pizza Anarchy
« Reply #898 on: November 24, 2013, 07:43:15 PM »
Looks great. I've been thinking of trying a cracker crust. I might have to give it a try.
I love pigs. They convert vegetables into bacon.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #899 on: November 28, 2013, 11:14:27 AM »
Made some doughs this morning for tomorrow evening's meeting of the Driveway Pyromaniac Club.  Usually it is steak and stuffed japs over a firepit, but we are switching it to pizza in the WFO this week.

I made a hot dough with Caputo and an regular dough with bread flour and semolina.  I weighed things this time, but as I was doing them, not as a method of measure.

5 cups Caputo Tipo 00 (26.9oz)
(approximately) 3 cups water (20.8oz)
1-1/2 tsp salt
1 tsp IDY

4 cups HEB bread flour (24oz for both, I forgot to weight the semolina separately)
1 cup  Chakki Atta semolina
(approximately) 3 cups water (18.2oz)
1-1/2 tsp salt
1 tsp IDY

1.  The stuff
2.  The bread flour dough
3. The Caputo dough
4.  My babies resting for 12 hours or so in bulk at room temp.


 

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