Author Topic: The Mystery Dough Pizza for Tomorrow  (Read 28897 times)

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Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #360 on: August 11, 2012, 11:20:45 PM »
Ralph told me he would fix it after I pointed out the error to him. I'm glad to see he carried through.

CL

Craig,

Thanks for contacting Ralph and telling him about the error.   :) 

Norma
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Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #361 on: September 12, 2012, 11:08:52 AM »
I told Steve yesterday that I had a mystery dough to try out yesterday.  Steve knows some of the crazy things I have tried out in pizza doughs and was trying to guess what I might have put in it.  >:D I let him guess, but wouldnít tell him much, unless he guessed something really extreme.  Then I told him no, that isnít in this pizza dough.  Steve did guess some really crazy things and made me laugh.  :-D

Steve didnít even know if he wanted to try out the baked pizza, but I told him I would add some Burrata I had purchased at the 9th st. Italian Market, and then it made him want to try the pizza.  Steve even had the nerve to call me a chicken in another thread, but at least he tried out the mystery pizza.    ;D

Norma
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Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #362 on: September 12, 2012, 11:09:38 AM »
Norma
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Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #363 on: September 12, 2012, 11:10:31 AM »
Norma
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Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #364 on: September 12, 2012, 11:11:22 AM »
Norma
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Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #365 on: September 12, 2012, 11:12:08 AM »
Norma
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Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #366 on: September 12, 2012, 11:13:06 AM »
Norma
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Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #367 on: September 12, 2012, 11:16:24 AM »
I purchased some glutious rice flour at the Asian store and sure don't like it for peel flour.  I didn't even know there were differences in rice flour before.  The rice flour from the Asian store wants to stick to the bottom of the crust even after baking. 

Norma
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Offline TXCraig1

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #368 on: September 12, 2012, 11:33:06 AM »
I purchased some glutious rice flour at the Asian store and sure don't like it for peel flour.  I didn't even know there were differences in rice flour before.  The rice flour from the Asian store wants to stick to the bottom of the crust even after baking.  

Norma

When it comes to rice, glutinous does not mean gluten as in wheat gluten. Rather it means glue-like or sticky.
Pizza is not bread.

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #369 on: September 12, 2012, 12:12:11 PM »
When it comes to rice, glutinous does not mean gluten as in wheat gluten. Rather it means glue-like or sticky.


Craig,

Thanks for your explanation.  ;D  I knew it didn't mean gluten, but didn't know it would stick to the bottom of the crust when used for peel flour. 

I looked glutinous rice flour on Google after yestereday to see what the differences were.

http://www.thekitchn.com/whats-the-difference-rice-flou-137190

I guess the rice flour I purchased at the Asian store would be better for bechamel.  :-D

Norma

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Offline TXCraig1

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #370 on: September 12, 2012, 12:16:09 PM »
Thanks for your explanation.  ;D  I knew it didn't mean gluten, but didn't know it would stick to the bottom of the crust when used for peel flour. 

A good rule of thumb is probably to not use things named after glue when you don't want it to stick.  :-D
Pizza is not bread.

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #371 on: September 12, 2012, 12:21:17 PM »
A good rule of thumb is probably to not use things named after glue when you don't want it to stick.  :-D

Craig,

Good one to remember!   :-D  I guess I will learn everything in the time that I have left in this world, or maybe not.   >:D

Norma 
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Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #372 on: November 25, 2013, 08:19:37 PM »
I received an email from Chad Hartwig today.  I guess he saw my post on my pizza blog about using the Pepe's frozen dough ball because I sure did not tell him about my pizza blog. 

This is what the email said.

Chad Hartwig has left a new comment on your post "Great tasting NY style pizza using Pepe's frozen d...": 

Thank you for using our dough Norma and the wonderful review. I shared your link on our newly created facebook page.

Thanks again!
Chad
https://www.facebook.com/pepesbakery 

He linked the post on my pizza blog about using Pepe's frozen dough on Pepe's facebook.  Little does he know Peter reversed engineered that dough and Craig also helped.  I don't know if that will make Peter and Craig chuckle but it sure made me chuckle.  :-D

Norma
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Online Pete-zza

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #373 on: November 25, 2013, 08:43:15 PM »
He linked the post on my pizza blog about using Pepe's frozen dough on Pepe's facebook.  Little does he know Peter reversed engineered that dough and Craig also helped.  I don't know if that will make Peter and Craig chuckle but it sure made me chuckle.  :-D
Norma,

That is funny.

Peter

Offline TXCraig1

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #374 on: November 25, 2013, 11:01:38 PM »
Yes. Thanks for sharing!  ;D
Pizza is not bread.