Author Topic: Two beer doughs and one Marco’s dough for Steve’s beer brewing picnic (Read 1265 times)

norma427 · « **Reply #20 on:** October 07, 2012, 08:42:12 AM »

Norma

norma427 · « **Reply #21 on:** October 07, 2012, 08:43:34 AM »

Norma

norma427 · « **Reply #22 on:** October 07, 2012, 08:44:51 AM »

This pizza was made with a Reinhart dough.

Norma

norma427 · « **Reply #23 on:** October 07, 2012, 08:46:12 AM »

Norma

norma427 · « **Reply #24 on:** October 07, 2012, 08:47:41 AM »

Norma

norma427 · « **Reply #25 on:** October 07, 2012, 08:49:14 AM »

Norma

norma427 · « **Reply #26 on:** October 07, 2012, 08:50:51 AM »

Norma

norma427 · « **Reply #27 on:** October 07, 2012, 08:51:44 AM »

Norma

Ev · « **Reply #28 on:** October 07, 2012, 11:40:15 AM »

Wha-choo lookin' at?

norma427 · « **Reply #29 on:** October 07, 2012, 11:56:56 AM »

Steve,

I think Stanley and Sally were waiting for that kielbasa meat that was grilled. I also think they did have some.

Pictured in your photo was the birthday girl.

Norma

cwood · « **Reply #30 on:** October 07, 2012, 01:08:43 PM »

great pictures. That lighter dog looks a Doodle. We have one and he likes pizza bones more than beef. He starts circling when he hears the click of the oven solenoid. Obsessed.

norma427 · « **Reply #31 on:** October 07, 2012, 04:04:15 PM »

Quote from: cwood on October 07, 2012, 01:08:43 PM

great pictures. That lighter dog looks a Doodle. We have one and he likes pizza bones more than beef. He starts circling when he hears the click of the oven solenoid. Obsessed.

cwood,

Steve’s one dog is a Labradoodle I think. The mother is right beside the son.

I had to chuckle when you posted that your Doodle starts circling when he hears the click of the oven solenoid.

I have a Cockapoo and he also likes pizzas a lot.

Norma

norma427 · « **Reply #32 on:** October 07, 2012, 09:11:54 PM »

I forgot to mention this, but Frank works at the Fridge in Lancaster, Pa. and also makes their dough and pizzas. The Fridges pizzas are flatbread pizzas. Frank went to classes to learn how to make his dough.

http://beerfridgelancaster.com/ and the Fridges Flatbread Pizzas http://beerfridgelancaster.com/pizza

Frank also makes many kinds of homebrew.

Norma

Chicago Bob · « **Reply #33 on:** October 07, 2012, 10:00:02 PM »

Wow Norma...I would love to eat anyone of those pies. Everything looked great and I'm glad the weather behaved. Looked beautiful outside for ya'll.

Ev · « **Reply #34 on:** October 08, 2012, 08:20:20 AM »

Norma, here's the pie I made from the Marco dough you gave me. Baked in a 14 inch pan with a light coating of corn oil at 525 in the lower center part of the oven. I really enjoyed this pizza. The crust was light, airy and crispy.

norma427 · « **Reply #35 on:** October 08, 2012, 09:56:10 AM »

Quote from: Chicago Bob on October 07, 2012, 10:00:02 PM

Wow Norma...I would love to eat anyone of those pies. Everything looked great and I'm glad the weather behaved. Looked beautiful outside for ya'll.

Bob,

I think it is interesting, but almost any kind of dough can be used it a WFO to make a great pizza. Even with different levels of experience in the pizza makers, their pizzas still turn out good in taste. I sure haven’t mastered using a WFO, but it is fun learning.

There was a veggie tray with dip and other foods, but I had too many other pictures to take. I even forget to take pictures of all the different beers at Steve’s party.

The weathermen were calling for some rain. I don’t know why weather people can’t get the weather right, but at least the weather was great for Steve’s party.

Norma

norma427 · « **Reply #36 on:** October 08, 2012, 10:04:59 AM »

Quote from: Ev on October 08, 2012, 08:20:20 AM

Norma, here's the pie I made from the Marco dough you gave me. Baked in a 14 inch pan with a light coating of corn oil at 525 in the lower center part of the oven. I really enjoyed this pizza. The crust was light, airy and crispy.

Steve,

The pizza you made out of Marco’s dough ball sure looks delicious.

I am glad you liked it. Wish I could have tasted a slice.

I have a dilemma that I am not sure what to do about. The one Marco’s dough ball that I didn’t reball is now really bubbly. I want to bring it to market tomorrow to try and bake in a pan, but am not sure whether to reball it today or not.

What does anyone think about reballing the dough?

Pictures of Marco’s unballed dough.

Norma

Chicago Bob · « **Reply #37 on:** October 08, 2012, 10:24:12 AM »

I think I would reball Norma...especially if Steve can tell you if his Marco's dough ball last night was pretty extensible. Hate to see you loose this one as Steve's pic shows a great looking pizza made with that dough.
It looks very developed in your pic,no?

Ev · « **Reply #38 on:** October 08, 2012, 10:30:43 AM »

I agree Norma. reballing now with another 24 hrs. or so in the fridge shouldn't hurt anything. I wouldn't wait much longer though. My ball was quite extensible, BTW. I'm looking forward to seeing how the flavor develops after so much more fermentation.

norma427 · « **Reply #39 on:** October 08, 2012, 11:13:45 AM »

Quote from: Chicago Bob on October 08, 2012, 10:24:12 AM

I think I would reball Norma...especially if Steve can tell you if his Marco's dough ball last night was pretty extensible. Hate to see you loose this one as Steve's pic shows a great looking pizza made with that dough.
It looks very developed in your pic,no?

Bob,

I think your idea is good to reball, since I didn't in the first place. Marco's dough ball is fermented a lot until today. It might even be overfermented.

Norma

Quote from: Ev on October 08, 2012, 10:30:43 AM

I agree Norma. reballing now with another 24 hrs. or so in the fridge shouldn't hurt anything. I wouldn't wait much longer though. My ball was quite extensible, BTW. I'm looking forward to seeing how the flavor develops after so much more fermentation.

Steve,

Thanks for telling me your dough ball was quite extensible. I will do the reball shortly.

Norma