Dough Flour Blending Cold Rise

[TomN]

I am still in the Pizza Dough and Pizza Making learning stage, but I am having fun and eating lots of Pizza with family and friends. Recently, I made a cold rise dough blend using: 1 Cup of Pendleton Flour POWER Flour and 3 cups of Pendleton Flour MONDAKO. (2 days in the fridge and of course blended with the other flour ingredients) I am NO longer using a roller, nor a dough docker.  I have switched to the pressing the dough out by hand method.  Also, I have stopped using a greased/oil  pizza pan and have switch to the Pizza screen. This has made a big difference for me. Those who ate the pizza with me said that it was the best dough so far.

[TomN]

Continued:

I also used some favorite ingredients:
Pizzaiola Pizza Sauce by Stanislaus
Cooked Sweet Yellow Onions
Cooked Sausage
Cooked Mushrooms

[TomN]

Continued:

Chopped Fresh Basil
Carando Large Pepperoni
Whole Milk Cheese
Canadian Style Bacon

[TomN]

I put the cooked ingredients under the cheese and the Pepperoni, Canadian Style Bacon, and Red Bell peppers on top.

[TomN]

Other necessary ingredients.

[TomN]

Finished Product

[TomN]

By the slice

[norma427]

I am still in the Pizza Dough and Pizza Making learning stage, but I am having fun and eating lots of Pizza with family and friends. Recently, I made a cold rise dough blend using: 1 Cup of Pendleton Flour POWER Flour and 3 cups of Pendleton Flour MONDAKO. (2 days in the fridge and of course blended with the other flour ingredients) I am NO longer using a roller, nor a dough docker.  I have switched to the pressing the dough out by hand method.  Also, I have stopped using a greased/oil  pizza pan and have switch to the Pizza screen. This has made a big difference for me. Those who ate the pizza with me said that it was the best dough so far.

Tom,

Glad to hear you no longer are using a roller or dough docker.  It sounds wonderful that you have switched to pressing the dough out by hand.  Congrats!  Your pizza looks really tasty!  Your wine sure goes with your pizza too!  Nice choice of combination of flours.

Norma

[dmcavanagh]

TomN

Nice lookin pie, congrats! Let us know what you think of that Pizzaioli sauce, I can go to the store 2 minutes away from me and pick up a can if it's any good.

[chickenparm]

Nice Job! Excellent looking pizza!!
 

[TomN]

dmcavanagh,

I highly recommend the Pizzaiolo Pizza Sauce. Most places will have it for $5.00 or less for a #10 size can. It is a Stanislaus Foods product, so you know it is good. You can read more about it at:

http://www.stanislaus.com/products/real-italian-products/ready-products

What i like about it, is that it is READY TO USE. So you do not have to add anything to it, unlike their other products. Even though they state that it is a chunky sauce, it is hard to notice any real chunks. I know you will like it.

Tom

[TomN]

I also forgot to mention that I ate at a Pizza Parlor this week that uses, SUPERDOLCEŽ SUPER SWEET-SUPER HEAVY PIZZA SAUCE, by Stanislaus along with some other spices that he adds to the sauce. This sauce is very sweet for that true Sicilian Style pizza . I do not always like that sweet of a sauce, but it was very good and I am sure i will eat there again.

http://www.stanislaus.com/products/real-italian-products/from-scratch-products

scroll down till you get to Superdolce Sauce.

[Randy]

I was reading through your thread and saw the Canadian Bacon.  Recently I tried dry curing a boneless pork tenderloin to make my own Canadian bacon with curing salt then smoking.  It was quite good.

[DNA Dan]

TomN,

Great looking pie. I love the toppings.

Recently I tried dry curing a boneless pork tenderloin to make my own Canadian bacon with curing salt then smoking.  It was quite good.

Randy, Do you have a thread for this? Any recipe you care to share? I am starting to get into making my own salame/pepperoni.