Author Topic: To Gouda...with Love  (Read 10247 times)

0 Members and 1 Guest are viewing this topic.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12473
  • Location: Durham,NC
  • Easy peazzy
Re: To Gouda...with Love
« Reply #25 on: August 29, 2012, 12:48:42 PM »
test pic for latest Gouda...trying to learn how to resize things differently...
"Care Free Highway...let me slip away on you"


Offline pizzaneer

  • Registered User
  • Posts: 1476
  • Location: Nirvana
  • Pizza and zen more pizza
Re: To Gouda...with Love
« Reply #26 on: August 29, 2012, 12:54:20 PM »
try resizing the original to 800 x 600.  Thats a nice large picture, but not too large for the forum.   

Just make sure you save the resized pic as something new, or you will overwrite your original...
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12473
  • Location: Durham,NC
  • Easy peazzy
Re: To Gouda...with Love
« Reply #27 on: August 29, 2012, 12:59:51 PM »
try resizing the original to 800 x 600.  Thats a nice large picture, but not too large for the forum.   

Just make sure you save the resized pic as something new, or you will overwrite your original...
Thanks so much...I was jus about to go researching and I get agravated try'in to figure this stuff out  >:(   saved me a bunch of time Brian!  ;)
"Care Free Highway...let me slip away on you"

Offline rcbaughn

  • Registered User
  • Posts: 929
  • Age: 27
  • Location: Birmingham, AL
  • Love my pup and pizza!
    • My Facebook
Re: To Gouda...with Love
« Reply #28 on: August 29, 2012, 08:05:35 PM »
Great looking pie Bob. I love that style of pizza that has a nice browned layer of cheese. Gives it that extra oomph of flavor and never let's the pie be wet or soggy.
More is better..... and too much is just right.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12473
  • Location: Durham,NC
  • Easy peazzy
Re: To Gouda...with Love
« Reply #29 on: August 29, 2012, 09:52:59 PM »
Thanks Cory...but lets get down to some real business here  ;)

This is 75% Gouda with mozz an provo....I can really taste her now and boy I likey!
And this is on one of my spiced up puree Chi-town thins. Borden's shredded "Gouda "(man I luv that word) behaves real good an plays well with others. No freaky oil off and melts seamlessly with the other cheeses producing no sort of graininess or separation. Primo Pizza Love indeed!   :chef:
"Care Free Highway...let me slip away on you"

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12473
  • Location: Durham,NC
  • Easy peazzy
Re: To Gouda...with Love
« Reply #30 on: August 29, 2012, 09:54:11 PM »
altro amore...
"Care Free Highway...let me slip away on you"

Offline rcbaughn

  • Registered User
  • Posts: 929
  • Age: 27
  • Location: Birmingham, AL
  • Love my pup and pizza!
    • My Facebook
Re: To Gouda...with Love
« Reply #31 on: August 29, 2012, 10:16:12 PM »
The color on that cheese and crust is something I have never been able to get on my Chicago thin attempts. Ever. I have a few things to learn from you on this style pie for sure. The way the crust is golden without any black spots is something I've had trouble with, and my cheese always goes from light to black way to quickly, hard to get it right at that perfect spot without undercooking or overcooking the crust.

That cheese looks so moist too and the crust looks like it has just the right amount of oil on it. I'd love a slice of that right about now. Great job on that. BTW, what kind of camera do you use? You may have said in a thread but I don't really remember.
More is better..... and too much is just right.

Offline TXCraig1

  • Registered User
  • Posts: 15416
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: To Gouda...with Love
« Reply #32 on: August 29, 2012, 11:18:08 PM »
That pie takes GBD to the next level - G2BD

Golden Brown and Delicious Gouda Pie!
Pizza is not bread. Craig's Neapolitan Garage

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: To Gouda...with Love
« Reply #33 on: August 30, 2012, 07:53:15 AM »
Bob,

Your pictures of your recent pie look very tasty.  ;) Great job!

Norma
Always working and looking for new information!


Offline Pizza De Puta

  • Registered User
  • Posts: 154
  • Location: caulifornia
Re: To Gouda...with Love
« Reply #34 on: August 30, 2012, 11:55:34 AM »
Wow!  Those look great!!

I didn't think gouda would be acceptable on a pizza--should have known better.  One of the world's best (finished 4th in the world) micro cheese factories is just 600 yards from my house!!  He's known as the Dutchman and sells all variations of gouda from the factory gift shop.

http://www.oakdalecheese.com/

What would you recommend and in what percentage with mozz?  I'm pumped, this would make a great menu item!!!
« Last Edit: August 30, 2012, 12:02:55 PM by Pizza De Puta »
RE

Offline sotaboy

  • Registered User
  • Posts: 16
Re: To Gouda...with Love
« Reply #35 on: August 30, 2012, 05:41:19 PM »
What dough recipe did you use, and how did you bake it?

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12473
  • Location: Durham,NC
  • Easy peazzy
Re: To Gouda...with Love
« Reply #36 on: September 01, 2012, 12:47:08 PM »
Thank you everyone..... :chef:

sota; loowaters thin,double the salt&yeast and 50% more oil. 450 oven middle rack, perforated pan on top of stone.
pizza puta;  already stated...
"Care Free Highway...let me slip away on you"

Offline pizzaneer

  • Registered User
  • Posts: 1476
  • Location: Nirvana
  • Pizza and zen more pizza
Re: To Gouda...with Love
« Reply #37 on: September 01, 2012, 12:57:52 PM »
Gouda in my area is running 10.91 per lb.  How much did you put on?
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12473
  • Location: Durham,NC
  • Easy peazzy
Re: To Gouda...with Love
« Reply #38 on: September 01, 2012, 01:02:53 PM »
Gouda in my area is running 10.91 per lb.  How much did you put on?

It's jus cheap grocery store Bordens pre shred stuff Brian but it tasted good an melts real nice. 12oz. on a 12incher...3oz of that was mozz/provo 
"Care Free Highway...let me slip away on you"

Offline FeCheF

  • Registered User
  • Posts: 1285
  • Age: 35
  • Location: Pennsylvania
Re: To Gouda...with Love
« Reply #39 on: September 01, 2012, 08:25:15 PM »
And here I thought you were an Iron Chef in progress kid....tisk,tisk,tisk!!  What are we gonna do with you Cory...... ;D

Im the real iron (fe) chef! and btw, with a name like goooouda it has to be good right?

I might try this cheese. I have come to a conclusion that its all about the cheese and toppings and not so much the dough. Lately ive been very disapointed in my pizza's and have been ordering from PJ's alot.

Offline pizzaneer

  • Registered User
  • Posts: 1476
  • Location: Nirvana
  • Pizza and zen more pizza
Re: To Gouda...with Love
« Reply #40 on: September 01, 2012, 08:49:25 PM »
Some times you gotta change it up.  If it gets boring, why make all this effort?

Try the chili oil thing.  Even without great cheese, it makes a world of difference.  With great cheese... OMG!
I'd rather eat one good meal a day than 3 squares of garbage.

Offline FeCheF

  • Registered User
  • Posts: 1285
  • Age: 35
  • Location: Pennsylvania
Re: To Gouda...with Love
« Reply #41 on: September 01, 2012, 09:00:57 PM »
Some times you gotta change it up.  If it gets boring, why make all this effort?

Try the chili oil thing.  Even without great cheese, it makes a world of difference.  With great cheese... OMG!

Lately my goto for saving a pizza when i know the cheese i bought is bland, is prosciutto. You could put fat free kraft mozz on a pie and prosciutto will make it taste good. Another things i noticed is too much cheese can drown out the flavor of a pizza aswell.

I will have to try chili oil sometime. I have to say that ive never bought chili oil. I always make it with sesame oil and dried red chilis. My wife and I dont like spicy pizza so i would never put my homemade chili oil on it. I do like spicy food just not spicy pizza.


Offline pizzaneer

  • Registered User
  • Posts: 1476
  • Location: Nirvana
  • Pizza and zen more pizza
Re: To Gouda...with Love
« Reply #42 on: September 01, 2012, 10:11:48 PM »
Never bought it either, but thanks to Craig's post about Calabrian chili oil, I've been trying different things with fresh chilis.  So far I've tried cayenne, banana, and poblano peppers, singly and in combination with each other and various other things, including garlic, wild mushrooms, MSG, sea salt, vinegar, etc.

It really is as addictive as they say.  You can make it as hot or as mild as you want.  A little sprinkle on the crust prebake is really good, and some post-bake right on the cheese keeps you wanting more.

I've GOT to get some Gouda.  The combination would be incredible.
I'd rather eat one good meal a day than 3 squares of garbage.

Offline rcbaughn

  • Registered User
  • Posts: 929
  • Age: 27
  • Location: Birmingham, AL
  • Love my pup and pizza!
    • My Facebook
Re: To Gouda...with Love
« Reply #43 on: September 02, 2012, 09:19:01 AM »
Im the real iron (fe) chef! and btw, with a name like goooouda it has to be good right?

Cook off! Haha, no I kid. I would never want to cook against 90% of the people who regularly participate on this forum. A spanking would be in order for me I'm sure, especially with some of the techniques and ingredients some of you guys and gals use.
More is better..... and too much is just right.

Offline Pizza De Puta

  • Registered User
  • Posts: 154
  • Location: caulifornia
Re: To Gouda...with Love
« Reply #44 on: September 02, 2012, 10:28:29 PM »
I live just down the road from the Oakdale Cheese Factory and they specialize in some of the best gouda cheese in the world and have performed at the top of several international cheese competitions.  They make quite a number of different gouda cheeses including smoked, mediterranean, cumin, garlic, mustard, pepper, garlic-basil, I don't know where to start!  https://oakdalecheese.com/orderform/

However, at $10 per pound, I don't know how I'd be able to incorporate any of their products into market pizza and still make a decent profit and sales volume at the same time.  But gouda definitely has the potential to make my pizza stand apart from the crowd.
RE

Offline rcbaughn

  • Registered User
  • Posts: 929
  • Age: 27
  • Location: Birmingham, AL
  • Love my pup and pizza!
    • My Facebook
Re: To Gouda...with Love
« Reply #45 on: September 02, 2012, 10:35:07 PM »
Maybe if you cut it a good bit with a good commercial mozz? Or just do a special pie that charges a bit more to make up for it. If a certain group started liking it I bet they would pay more, or at least I would. I don't know how your customers shop though and I by no means have any experience in food service, just talking out my a$$.
More is better..... and too much is just right.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12473
  • Location: Durham,NC
  • Easy peazzy
Re: To Gouda...with Love
« Reply #46 on: September 02, 2012, 11:25:23 PM »
I didn't use no $10 a pound Gouda.....are you CrAzY !!   ;D
"Care Free Highway...let me slip away on you"

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23188
  • Location: Texas
  • Always learning
Re: To Gouda...with Love
« Reply #47 on: September 03, 2012, 09:27:36 AM »
Maybe if you cut it a good bit with a good commercial mozz? Or just do a special pie that charges a bit more to make up for it. If a certain group started liking it I bet they would pay more, or at least I would. I don't know how your customers shop though and I by no means have any experience in food service, just talking out my a$$.

Cory,

The problem with cutting a particular cheese with mozzarella cheese is that often the mozzarella cheese dominates to the point where you can't tell that the other cheese is even there, even if you can tell that something changed in the blend that you can't put a finger on. For example, Papa Gino's, a regional pizza chain in the Northeast part of the country, advertises that it uses a three-cheese blend comprising mozzarella cheese, white cheddar cheese and Romano cheese. Presumably, this blend is intended to differentiate its pizzas from those offered by its competitors. However, when I had one of their pizzas during a visit to the Boston area, I could not tell that there was any cheddar cheese or Romano cheese in the blend. The blend was very pleasant, however, so maybe the blend does work even if eaters cannot tell what is in it. When I tried to clone the Papa Gino's cheese blend, based on the Nutrition Facts for Papa Gino's pizzas (mainly the fat profile), I concluded that the Papa Gino's cheese blend was around 90% mozzarella cheese, about 8% cheddar cheese, and about 2% Romano cheese.

In RE's case, it might be worth trying a cheese blend that dilutes the Gouda cheese, but if eaters cannot taste the Gouda cheese, then one has to question whether it is worth using it. However, if the overall cheese blend is still a big improvement, the fact that it includes Gouda cheese is still something that can be promoted to differentiate RE's pizzas from his competitors' products.

Peter

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12473
  • Location: Durham,NC
  • Easy peazzy
Re: To Gouda...with Love
« Reply #48 on: September 03, 2012, 10:05:30 AM »
So it sounds like some places add other cheese's in $mall amounts just to be able to "advertise" that their's is a "blend" of cheese.....that sounds fancier, right?
"Care Free Highway...let me slip away on you"

Offline TXCraig1

  • Registered User
  • Posts: 15416
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: To Gouda...with Love
« Reply #49 on: September 03, 2012, 11:15:41 AM »
The problem with cutting a particular cheese with mozzarella cheese is that often the mozzarella cheese dominates to the point where you can't tell that the other cheese is even there

You wouldn't think mozzarella would be so strong of a flavor. I've been adding some mascarpone along with the mozzarella on certain white pies to soften the mozz flavor a little.
Pizza is not bread. Craig's Neapolitan Garage