Author Topic: Dessert Pizza from Novemberís Dessert Dough  (Read 6386 times)

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Offline norma427

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #20 on: June 20, 2012, 10:53:20 AM »
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Offline norma427

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #21 on: June 20, 2012, 10:54:28 AM »
Norma
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Offline norma427

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #22 on: June 20, 2012, 10:56:16 AM »
Norma
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Offline norma427

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #23 on: June 20, 2012, 10:57:10 AM »
Norma
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Offline norma427

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #24 on: June 20, 2012, 10:57:59 AM »
Norma
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Offline norma427

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #25 on: June 20, 2012, 10:58:53 AM »
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Offline November

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #26 on: June 24, 2012, 01:14:35 PM »
Not too shabby.  I have always found the vanilla sauce (or icing) to be over-the-top for any kind of fruit dessert, so I generally avoid it unless for visual effect only.  More to the philosophical point in this case though, Dutch desserts are meant to be centered around fruit and spice flavors.  The Netherlands used be be a major player in the spice trade, which is why the use of cinnamon and nutmeg is a defining tradition of many Dutch desserts.  To me, a good Dutch or Pennsylvania Dutch dessert should be spicy, nutty, or fruity; and not so much sugary.  As a related point of interest, I'm nearly half Dutch.

- red.november

Offline norma427

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #27 on: June 24, 2012, 03:41:42 PM »
Not too shabby.  I have always found the vanilla sauce (or icing) to be over-the-top for any kind of fruit dessert, so I generally avoid it unless for visual effect only.  More to the philosophical point in this case though, Dutch desserts are meant to be centered around fruit and spice flavors.  The Netherlands used be be a major player in the spice trade, which is why the use of cinnamon and nutmeg is a defining tradition of many Dutch desserts.  To me, a good Dutch or Pennsylvania Dutch dessert should be spicy, nutty, or fruity; and not so much sugary.  As a related point of interest, I'm nearly half Dutch.

- red.november

November,

Thanks for posting that the ďDutch Apple PieĒ wasnít to shabby.  I really like your dessert dough.  :) I did purchase some 2% evaporated milk to use in another attempt for this week, but am not sure what kind of dessert pizza I will attempt.  I think I am also going to up the hydration a little bit more.  I do like light and airy crumbs.  Since you are so good with spices and ideas, do you have a combination of dessert pizza dressings that you think might be good?  I didnít know the Netherlands used to be a major player in the spice trade and that is why cinnamon and nutmeg are a defining tradition of many Dutch desserts.

I donít think the ďDutch Apple PieĒ really had much sweetness from the small amount of icing that was added.  I think that the lemon juice squeezed in with the sweet snitz apples offset the sweetness, but that might not be your opinion.

I do live right in the heart of Pa. Dutch or Amish country.  Interesting that you are half Dutch.  I think, but am not sure, that I am all German.

Norma
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Offline norma427

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #28 on: June 29, 2012, 09:19:29 AM »
I didnít have time to use the next iteration of Novemberís dessert dough at market on Tuesday, so I just brought the dough ball home and placed it in the fridge until last evening.  It is hot in our area and I really didnít want to turn on the oven, but decided since it was a little cooler last evening to try the bake.  I didnít want to attempt this pie today because it is supposed to get to around 96 degrees F today.   

I had used Carnation 2% evaporated milk in this next attempt and also had used more water in the formulation than my last attempt.  The dough ball smelled good and had bottom fermentation since Tuesday, but didnít bubble at all on the rough top of the dough ball.  I even placed the dough ball outside for 2 hrs. (in the heat) to see what would happen, but it still didnít bubble at all on the top of the dough ball.

I decided to try different toppings for this pizza and sure didnít know how they would work out.  I have a recipe for cheesecake cupcakes and just made part of the recipe.  I thought cheesecake and fresh fruit might go together okay and maybe since the cheesecake batter was going to be spread thin it might bake in a short while at higher temperatures. 

I usually try to have a lot of fresh fruit at home to eat this time of year, so I used part of all the fresh fruit I had at home.  I used fresh picked raspberries, fresh bing cherries, peaches, apricots, kiwi fruit, and fresh blueberries as part of the toppings.  I also thought they are going to give off a lot of juice when baking, so squeezed lemon juice was used on each fruit (some to keep the peaches from browning) and then added some cornstarch to each fruit to see if that would help keep the juices down, or make the juices a little thicker.

The dough was very easy to open, and then orange marmalade was applied thinly, then the cheesecake batter.  The dough and dressings were then baked.  The cheesecake batter did bake enough in the short while  Then the fruits were applied with some added lemon zests.  The pie was put back into the oven to get the fruits finished right on the screen.  After the pie was taken out of the oven fresh spearmint tea leaves were applied to the top of the pie. 

I thought the finished pie turned out well, in that the juices of the fruit didnít migrate into the crust.  The taste of the dessert pizza was very good with the fresh fruits, cheesecake, lemon zest, mint and orange marmalade.  It was like a flavor explosion in my mouth.  ;D I donít know why the crust turned out a little bit denser though, but guess it was a good thing it did to hold up all those toppings.  I am going to give my mom a few slices today because she loves dessert pizzas.  All in all, this dessert pizza turned out better than I thought it would.  The bottom crust also browned evenly.

Last picture is of the spearmint tea in my garden.  I also really like fresh spearmint tea.   

Norma
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Offline norma427

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #29 on: June 29, 2012, 09:20:32 AM »
Norma
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Offline norma427

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #30 on: June 29, 2012, 09:22:02 AM »
Norma
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Offline norma427

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #31 on: June 29, 2012, 09:23:11 AM »
Norma
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Offline norma427

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #32 on: June 29, 2012, 09:24:06 AM »
Norma
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Offline norma427

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #33 on: June 29, 2012, 09:24:58 AM »
Norma
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Offline norma427

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #34 on: June 29, 2012, 09:25:50 AM »
Norma
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Offline norma427

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #35 on: June 29, 2012, 09:26:30 AM »
Norma
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Offline norma427

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Re: Dessert Pizza from Novemberís Dessert Dough
« Reply #36 on: June 29, 2012, 09:28:24 AM »
Norma
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