Author Topic: So I made a pizza over the weekend.  (Read 2940 times)

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Offline Wayne

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So I made a pizza over the weekend.
« on: November 03, 2003, 09:55:14 PM »
It was a papa dels style deep dish pizza baked in my bew 14" removable bottom deep dish pan.  I used the howards pizza dough recipe.

http://www.pizzamaking.com/yabbse/index.php?board=5;action=display;threadid=120

Except I used cake flour instead of bread flour.  Also, I made my own fresh mozzerella with the kit I bought from new england cheesemaking.

http://www.cheesemaking.com/

In addition, I made my own sauce.  I just wanna say...  This is the best pizza I have ever made in my life by far.  The storebought mozerella doesn't even compare.  I just finished the last piece.  It did have a layer of store bought cheese on it and especially after you let it cool you can tell the difference.  All in all, this was one heck of a pizza.  Wish I had a pic to post.  Just thought I'd share this worthy experience.  I will never use store bought again.  Making everything from scratch sure makes a difference.
Trancending time, an age old battle with no victor...

An eternal struggle withthin every being...

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Thick crust, or thin?


Offline canadianbacon

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Re:So I made a pizza over the weekend.
« Reply #1 on: November 05, 2003, 11:09:45 PM »
I posted not long ago about using cake and pastry flour ,
I've been making pizza now for about 12 years,  and for the first time it tasted like the real pizza joint pizzas .... the dough had a lack of "homemade " taste to it..... and yup, I used cake/pastry flour.

anyway glad to know that you enjoyed it, sounds like you did.

Mark.
Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

Offline Randy

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Re:So I made a pizza over the weekend.
« Reply #2 on: November 06, 2003, 07:50:21 AM »
Very interesting.  Using a low protein flour(cake, pastry, White-lily) as compared to a higher protein flour like bread flour can require as much as 40% more flour for the same amount of liquid.(Humidity makes very little difference compared to protein level. Another TV Chef Myth like Extra Virgin Olive Oil)

The higher protein the more water you need.  Now reflecting back to the alleged Lou ******s recipe which had a 50% ratio of water to flour.  A very dry dough if you used bread flour but not so dry if you use a low protein flour.

I think the removed recipe needs to be revisited using a low protein flour like White-Lily. A flour that is noted for making good biscuits.

Randy

Offline DKM

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Re:So I made a pizza over the weekend.
« Reply #3 on: November 07, 2003, 11:37:33 AM »
Sounds like a good project for the weekend.  Think I'll try it.

DKM
I'm on too many of these boards

Offline Randy

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Re:So I made a pizza over the weekend.
« Reply #4 on: November 09, 2003, 05:12:08 PM »
DKM, did you try making Lou ***** with a low gluten flour?
Randy

Offline DKM

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Re:So I made a pizza over the weekend.
« Reply #5 on: November 09, 2003, 10:26:54 PM »
No, I had to work this weekend (dang it) plus I was out of low protein flour. I am going to the store tomorrow, so I hope to make it Tuesday or Wednesday.

However, I did combine some of my favorite foods tonight.  

Took two of my mom's homemade flour tortilla and topped it with refried beans, cheddar cheese, and chopped up smoked brisket and turkey.  Put it on the griddle until the tortilla was crisp and cheese melted.

Cut in quarters and had a very good pizza of sorts.

DKM
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Offline Randy

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Re:So I made a pizza over the weekend.
« Reply #6 on: November 09, 2003, 10:50:44 PM »
Interesting combination.  I hope to make the WhiteLily pizza for Tuesday.

Randy

Offline DKM

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Re:So I made a pizza over the weekend.
« Reply #7 on: November 10, 2003, 02:33:19 PM »
I should point out the turkey was also smoked and brisket was on one and the turnkey on another.

Quite good, but I wouldn't do it with store bought torillas.

DKM
I'm on too many of these boards