Author Topic: Pizza Anarchy  (Read 132928 times)

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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.

Offline wheelman

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Re: Pizza Anarchy
« Reply #960 on: April 11, 2014, 10:19:00 AM »
Beats the heck out of take-out!

Offline stonecutter

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Re: Pizza Anarchy
« Reply #961 on: April 11, 2014, 10:26:46 AM »
Making a run a Digiornos;)

Looks tasty as usual.
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When we build, let us think that we build for ever.
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Offline Jackitup

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Re: Pizza Anarchy
« Reply #962 on: April 11, 2014, 10:43:14 AM »
Several years ago shortly after I first started posting here I made a few posts regarding Sam's Club frozen dough balls. These were just that, balls, not pre-pressed or rolled and were actually pretty good. When the urge hits and no dough ready they were very handy and tasty. Now that I have that vac pack machine I may buy some more and vac pack while still frozen and see how they hold. Frozen and loose packed they got a bit of freezer burn pretty quick. I can't remember the price though.

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #963 on: April 20, 2014, 09:25:58 AM »
I fired the oven yesterday for bread, brisket, and baked beans today, but I decided to try the pre-made crusts in the WFO.  It was around 750 when I did these.  I did not roll these out I just hand pressed them.  Not bad. Jalapeno and cheese and a pepperoni and cheese.

Offline TXCraig1

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Re: Pizza Anarchy
« Reply #964 on: April 20, 2014, 09:38:06 AM »
What makes the charred indentations around the edge?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #965 on: April 20, 2014, 09:41:01 AM »
The crust cracked when I pressed it out, I didn't try and repair it.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #966 on: May 10, 2014, 10:11:54 AM »
My first scratch dough in months.  Making some dough for tomorrow.  I used the dough calculator since I want six balls instead of my normal 4.  It didn't work though, I had to add 111 grams more water to make it usable.  All of the flour wasn't even absorbed at 652g of water.  I used a British style beer ADY so I have that going for me.

Flour (100%):
Water (64%):
ADY (1.5%):
Salt (2.5%):
Total (168%):
Single Ball:
1020 g  |  35.98 oz | 2.25 lbs
652.8 g  |  23.03 oz | 1.44 lbs
15.3 g | 0.54 oz | 0.03 lbs | 4.05 tsp | 1.35 tbsp
25.5 g | 0.9 oz | 0.06 lbs | 4.57 tsp | 1.52 tbsp
1713.6 g | 60.44 oz | 3.78 lbs | TF = N/A
285.6 g | 10.07 oz | 0.63 lbs


Offline Tscarborough

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Re: Pizza Anarchy
« Reply #967 on: May 10, 2014, 05:47:10 PM »
It has had an 8 hour warm rise, it is now balled and in the fridge.  I used Caputo red bag, BTW.

1. Dough after specified amount of water.
2. Dough with the addition 111 more grams (to hand and eye).
3. Dough after 8 hour bench rise (the pattern is from the damp cloth that covered it).
4. In the cups, 6x285g

Offline c0mpl3x

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Re: Pizza Anarchy
« Reply #968 on: May 11, 2014, 10:05:06 PM »
What makes the charred indentations around the edge?

dehydrated dough edge that can't take the stretch and splits. common in pizza shops that forget to restack their dough trays or leave air get to the dough
Hotdogs kill more people than sharks do, yearly.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #969 on: May 12, 2014, 02:49:33 PM »
I had issues last night, mainly because it was dark and late.  They tasted good though, especially the diced proscuito, onion, and klamata olives.

1. Guadeloupe, pre-bake (It turned into a fireball upon entry into the 1000+ oven).
2. Italian sausage
2. Pepperoni.
3. Diced proscuito, onion, and klamata olives.
4. Chopped peppadews, onions, mushrooms and Blue cheese.
5. Italian sausage wadded up.

All had fresh mozzarella (except the one with blue cheease) and San Marzano tomato sauce. 

Offline stonecutter

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Re: Pizza Anarchy
« Reply #970 on: May 12, 2014, 07:07:04 PM »
They all look and sound delicious.  I'll take a number 3 please.
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When we build, let us think that we build for ever.
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #971 on: May 12, 2014, 08:10:04 PM »
The oven is still over 500 degrees (530) 23 hours later, so there a point beyond which it gets too hot.  I lit the fire at 2:00 and didn't get started until almost 9, burning it hard the whole time.  I had to let it cool down after the first two fails for a half hour or so with all fire removed (to the grill) to get the floor down to 850ish.

Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #972 on: May 12, 2014, 10:51:46 PM »
They all look and sound delicious.  I'll take a number 3 please.
^^^   And put me down for a #4 if you will....that pie looks just awesome.  :drool:

Bob
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #973 on: May 29, 2014, 05:39:39 PM »
I have a HS graduation party Saturday for the youngest, and while pizza is not the main meal (boiled crawfish), I do plan on making as many as will disappear.  I also need the oven hot on Saturday morning to cook some side dishes, so I invited the neighborhood driveway Friday night steak club to pizza.  That is probably only 4 or 5, so I made 16 total.

Normal dough:

4 cups AT bromated (780 grams)
2-1/2 to 3 cups water
2 tsp salt
1 tsp ADY

(4 balls 350g +/- for 14-16" pizzas)

I made 2 batches yesterday morning, balled this morning, 1 this morning, balled this evening, and 1 this evening to be balled in the morning.  I will use one of the batches from yesterday morning for Friday night.  That is a total of 16 350g doughballs.  By hand.  I need to invest in a mixer.

The first two batches:

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #974 on: May 31, 2014, 11:29:43 AM »
I made 5 last night, including a gluten free crust a neighbor brought.

1. Pepperoni.
2. Gluten free pepperoni.
3. Taco meat, mushrooms, and onions.
4. Another pepperoni  (Hey, I just fixed what they asked for).
5. Italian sausage, onion, mushroom.

All with 7-11 tomatoes and a 50/50 mix of whole milk mozzarella and Oaxaca cheese, plus a little hard parm grated onto the sauce.


 

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