Author Topic: Pizza Anarchy  (Read 109004 times)

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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #940 on: January 11, 2014, 03:59:06 PM »
It only affects the smell, not the taste.  It was at hand, is the only reason I used it.


Online stonecutter

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Re: Pizza Anarchy
« Reply #941 on: January 11, 2014, 04:27:16 PM »
Ah...gotcha.  I was going to say, you must have one heck of a palate.
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #942 on: January 11, 2014, 07:03:26 PM »
I gave up after two, it just wasn't hot enough and the Saints are down.

Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #943 on: January 11, 2014, 08:06:23 PM »
I gave up after two, it just wasn't hot enough and the Saints are down.
Whip out a Black Stone..... :chef:
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Offline Jackitup

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Re: Pizza Anarchy
« Reply #944 on: January 11, 2014, 08:30:03 PM »
I gave up after two, it just wasn't hot enough and the Saints are down.

They had their share of chances, just had too many with their hands on their own throats, pretty close though, thought they might come back cept for that doofis play right at the end ??? Now rootin' for the Colt's!!

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

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #945 on: January 12, 2014, 12:16:17 AM »
Guadeloupe and a Canadian bacon and pepperoni.

Offline Jackitup

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Re: Pizza Anarchy
« Reply #946 on: January 12, 2014, 12:27:41 AM »
Very nice pies for an emergency dough. Just a 1/2 step back from you're usual  ones if one looks close, just a bit light in color is all. I'd nail 'em in a second! How'd they compare to you?

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

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #947 on: January 13, 2014, 09:25:47 AM »
The crust tasted fine, full of air, but it was taking too long to cook.

Offline redsun100

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Re: Pizza Anarchy
« Reply #948 on: January 23, 2014, 08:09:00 AM »
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.

What a nice hobby you have :) everything looks amazing!
« Last Edit: January 23, 2014, 11:47:41 AM by redsun100 »

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #949 on: January 23, 2014, 12:47:27 PM »
Thank you.


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #950 on: February 16, 2014, 11:33:40 AM »
Wheelman's cracker crust has made me hungry, so I used Steve's recipe (http://www.pizzamaking.com/forum/index.php?topic=105.0) as a start and made a dough for later:

1# All Trumps
1 cup Shiner black lager beer
1 tsp Crisco
1 tsp butter
1-1/2 tsp dry ale brewers yeast
1 tsp salt
1 tsp sugar
1/4 tsp baking powder

It came out kind of dark because of the beer:

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #951 on: February 16, 2014, 02:21:48 PM »
It came out very good for a 2 hour dough.  Very crispy, good lamination and a lot of flavor.  just cheese and a few jalapenos.



Offline wheelman

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Re: Pizza Anarchy
« Reply #952 on: February 16, 2014, 02:32:58 PM »
nice!  looks crispy.  how long did it bake?  so far, my favorite part of cracker is leftovers.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #953 on: February 16, 2014, 03:04:23 PM »
I tried parkbaking it, but it started to blow up, so 1 minute there and maybe 6 minutes topped.

Offline PapaJon

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Pizza Anarchy
« Reply #954 on: March 01, 2014, 05:38:55 PM »
I tried parkbaking it, but it started to blow up, so 1 minute there and maybe 6 minutes topped.
Did you dock it at all?  Either with a fork or an actual roller docket.

Looks yummie though.
Jon

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #955 on: March 01, 2014, 06:21:38 PM »
Yes, it was thoroughly docked.  I think the baking powder was the issue.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #956 on: March 23, 2014, 01:58:27 PM »
I was at Restaurant Depot buying some steaks and tomatoes, and they had pre-sheeted frozen skins.  I bought the 9" size and then rolled them out after thawing to 12-14".  Not bad dough at all.

Lamonicas dough
Vermont smoked pepperoni
onions
Oxaca/sharp white cheddar/parmesan
Mushrooms

Offline Jackitup

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Re: Pizza Anarchy
« Reply #957 on: March 23, 2014, 02:30:10 PM »
Would you buy them again?? I wonder how they would behave with some dots of butter betwixt a couple and rolled for a lamination/layering??? Also, how many for how much, I'll watch for them if you liked them!

jon
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #958 on: March 23, 2014, 02:33:57 PM »
20 for 10 bucks.  They are too thick as is, I cooked one without rolling it and it came out about 3/8" thick.  I will keep some in the freezer for pizza emergencies, it only takes them 10 minutes to thaw on a pizza pan.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #959 on: April 11, 2014, 09:47:42 AM »
Still playing with the frozen doughs.   The next step will be to freeze some of my doughs (pre-shaped).  This dough isn't bad though.