Author Topic: The Mystery Dough Pizza for Tomorrow  (Read 41179 times)

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Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #350 on: August 08, 2012, 09:30:00 PM »
Barf Pizza  :-X :-D

Norma


Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #351 on: August 08, 2012, 09:30:47 PM »
Norma

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #352 on: August 08, 2012, 11:34:44 PM »
BARF!!  :-D

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #353 on: August 09, 2012, 12:04:14 AM »
BARF!!  :-D

Steve,

I guess we will never forget the barf pizza.  :-D  I had to tell you something funny about it though.  Addison wanted the rest of the barf pizza and when I was leaving market he was in the back of his van eating the barf pizza.  I asked him how he could eat that.   :-X  He said he actually thought it was good.  I know I threw half of my slice away. 

Norma 

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #354 on: August 09, 2012, 06:31:26 AM »
Norma and Steve,

Don't you think that your customers and taste testers should be the ones to determine whether the "barf" pizzas should be the ones to sell at market :D? As someone once said, no one ever went broke underestimating the taste of the American public.

Peter

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #355 on: August 09, 2012, 08:20:30 AM »
Norma and Steve,

Don't you think that your customers and taste testers should be the ones to determine whether the "barf" pizzas should be the ones to sell at market :D? As someone once said, no one ever went broke underestimating the taste of the American public.

Peter

Mmmmmmmmmmmmmmmm, No! Not in this case at least.  Addison's a great guy and all, but he's also pretty much Norma's garbage disposal. He takes all the wrinkly, dried up slices that would normally get thrown away.  >:D :-D

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #356 on: August 09, 2012, 09:19:05 AM »
Peter,

I agree with Steve on this one.  ;D :angel: Addison is a great guy, is into nature, carves all kinds of fabulous wood carvings, doesnít even own an oven, makes all kinds of stuff organic and does so many other neat things, but when it comes to pizza, he always likes them, no matter how bad they are.  Addison was the person that told me that my first pizzas at market tasted the best and still tells me that.  :o (what was the use of me doing all the experiments) He likes my experiments and Steve is also right that I do give any slices that might get thrown out to Addison.  Addison and his wife heat up any slices I give him on a pan on his stove at home. 

Now do you think Addison would be a good judge of the barf pizza?  :-D I think if I would have left out all that garlic herb infused oil the pizza wouldnít have looked like a barb pizza, but the crust still probably would have been bad.

Norma

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #357 on: August 11, 2012, 09:37:46 PM »
Craig and Peter,

Today was the first time I went to the Super Walmart that sells the Pepeís dough balls in my area, since my last visit awhile ago.  There was only box of Pepeís dough balls and not many dough balls left in the box.  I dislike going to that Walmart because they never have many cashiers working and there is always a long wait until you get checked out  I see Pepeís did change the total carbohydrates per serving size on the Nutrition Facts.  8)  Also there isnít any date stamped on the front of the plastic bag that the dough ball comes in.  There are just codes on the cardboard box that holds the dough balls.

Great work to you both in finding the error in the total carbohydrates per serving size!  ;D

Norma
« Last Edit: August 11, 2012, 09:39:28 PM by norma427 »

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #358 on: August 11, 2012, 09:39:08 PM »
Norma


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Re: The Mystery Dough Pizza for Tomorrow
« Reply #359 on: August 11, 2012, 10:59:50 PM »
Craig and Peter,

Today was the first time I went to the Super Walmart that sells the Pepeís dough balls in my area, since my last visit awhile ago.  There was only box of Pepeís dough balls and not many dough balls left in the box.  I dislike going to that Walmart because they never have many cashiers working and there is always a long wait until you get checked out  I see Pepeís did change the total carbohydrates per serving size on the Nutrition Facts.  8)  Also there isnít any date stamped on the front of the plastic bag that the dough ball comes in.  There are just codes on the cardboard box that holds the dough balls.

Great work to you both in finding the error in the total carbohydrates per serving size!  ;D

Norma

Ralph told me he would fix it after I pointed out the error to him. I'm glad to see he carried through.

CL
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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

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

Offline norma427

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

Offline norma427

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

Offline norma427

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

Offline norma427

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

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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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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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.
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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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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
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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 

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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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

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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
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