Two Bill’s pizza..dough and Carmelina Sauce..great!

[norma427]

Norma, did you put the Eddies brick cheese in the freezer for about 30 min before you diced it? For the size processor you have there I think you might get larger dice if you cut your chunks just a little bit smaller. 

Bob,

Thanks for your advice of what to try again if I decide to dice brick cheese again. 

This was my first attempt to dice brick cheese or any cheese in the food processor.  My bowl for my food processor is pretty large, but my food processor isn‘t as good as some.

Did you have time to try out Klausie’s Detroit style pizza yet?

Norma

[norma427]

These are the two Buddy’s clone dough balls that were scaled to 9 ounces at market today.  I had first placed them in the deli case, but decided to let them ferment at room temperature while I was working.  I don’t know why I did it, but poppy seeds were placed on the one dough ball.

I had a leftover Buddy’s dough ball from two weeks ago and it was defrosted last week and again this week.  I had some leftover Buddy’s dough today from scaling the 2 dough balls to 9 ounces.  I just put the leftover dough with the dough ball that was defrosted two times.  I am going to ball at home and scale that dough to 9 ounces and if I have time, will try to see what happens with it tomorrow.

Norma

[Chicago Bob]

Bob,

Thanks for your advice of what to try again if I decide to dice brick cheese again.  

This was my first attempt to dice brick cheese or any cheese in the food processor.  My bowl for my food processor is pretty large, but my food processor isn‘t as good as some.

Did you have time to try out Klausie’s Detroit style pizza yet?

Norma

No Norma, I haven't made it to Klausies yet and I am glad because the past few day's of posts here have given me more ideas on what to talk to Mike about....he is going to be at my favorite tavern/music hall later this week and I intend to make an appearance...
Will give full report young lady!  

Bob

[norma427]

No Norma, I haven't made it to Klausies yet and I am glad because the past few day's of posts here have given me more ideas on what to talk to Mike about....he is going to be at my favorite tavern/music hall later this week and I intend to make an appearance...
Will give full report young lady!  

Bob

Thanks Bob!    Are you going to try Mike's Detroit style pizza after you talk to him?

Norma

[Chicago Bob]

Thanks Bob!    Are you going to try Mike's Detroit style pizza after you talk to him?

Norma

But of course...major part of mission, my little getting close to Buddy's clone expert! 

[norma427]

But of course...major part of mission, my little getting close to Buddy's clone expert! 

Bob,

Good luck finding out what you can and also finding out if you like Detroit style pizzas.   

Norma

[norma427]

Dough ball right after it was scaled to 9 ounces and balled and how it looks a couple of hrs. later.  The dough had felt clammy and wet, but after the reball it feels okay, but I don’t know how it will ferment after the two freezes.

Norma

[norma427]

The dough ball that was frozen two times seems to be fermenting some until this morning.

Norma

[Pete-zza]

Norma,

If the twice-frozen, twice-defrosted dough ball started out with enough yeast and did not ferment for long once it was defrosted, I think it should be OK. Also, the new piece of leftover dough from your latest batch will add a bit more yeast to the final dough.

Peter

[norma427]

Norma,

If the twice-frozen, twice-defrosted dough ball started out with enough yeast and did not ferment for long once it was defrosted, I think it should be OK. Also, the new piece of leftover dough from your latest batch will add a bit more yeast to the final dough.

Peter

Peter,

Thanks for telling me that you think the twice defrosted dough ball should be okay if it did not ferment for too long when it was defrosted.  It was sitting out yesterday for about 3 hrs. yesterday until I added the piece of dough leftover from yesterday.  I also thought the new piece of leftover dough would provide a little more yeast.

Norma

[norma427]

The emergency Buddy’s dough was mixed and was balled by 7:00 AM this morning.  The final dough temperature was 86.8 degrees F.  The emergency dough ball is 9 ounces.  Poppy seeds were placed on the dough ball.

Norma

[TXCraig1]

Do you use tweezers to get the placement that precise?

[norma427]

Do you use tweezers to get the placement that precise?

Craig,

No, I don't use tweezers to put the poppy seeds on the dough balls.  The poppy seeds move fairly easy when the dough ball is oiled.  I just try to get two poppy seeds stuck to my finger and then move them. Sometimes a few stray poppy seeds do fall on the sides of the dough ball.  I just leave them there until I am ready to take the dough ball out of the plastic container.  

Norma

[norma427]

I don’t know if anyone is in the mood for guessing games, or might want to guess which Buddy’s clone pizza only had mozzarellas on the pizza and no brick cheese, or no combination of AMPI mild white cheddar and mozzarellas, but these are the five small Detroit style pies made today and the one pizza only had mozzarellas added as the cheeses.  The rim still caramelized the same using only mozzarellas.

I will give a clue and it isn’t the Buddy’s clone that doesn’t have the same height.

Sorry, there is a smear in most of my pictures from today, but I guess that was from my greasy finger getting on the camera lense.  I only noticed that greasy mark near the end of the night.

Norma

[norma427]

Norma

[Pete-zza]

Norma,

Without knowing weights of the ingredients and bake temperatures and times, I would guess that the last pizza was the one with only the mozzarella cheeses. My second pick would be the first pizza.

Peter

[norma427]

Norma,

Without knowing weights of the ingredients and bake temperatures and times, I would guess that the last pizza was the one with only the mozzarella cheeses. My second pick would be the first pizza.

Peter

Peter,

Thank you for guessing, but neither of your guesses are correct. 

If you want to know about final bake weights, the first pizza was 587 grams when baked and the last pizza was 578 grams when weighed after the final bake.  The first and last pizzas had 8 ounces of cheese or cheeses added and 4 ounces of sauce.  They were the only final bake weights I took.  The first pizza had only brick cheese (8 ounces) and the last pizza had a blend of 5 ounces of AMPI mild white cheddar and 3 ounces of two mozzarellas.  Both the first and last pizzas had 1.25 ounces of pepperoni under the cheese, or cheeses.

Norma

[norma427]

My friend Dave at market made me a nice birthday present today.  He made me a sign for the parking lot. 

Norma

[Pete-zza]

Norma,

I was going mainly by the color of the cheeses after baking rather than on the caramelization of the cheeses.

Were you happy with the results and did you have a favorite among the five pizzas?

Happy Birthday!!

Peter

[Ev]

I don't know about Norma, but my fave was the bacon topped pie. The bacon was so good it completely compensated for the fact that both Norma and myself forgot to put any sauce on the pizza! It really was that good!