Author Topic: Two Billís pizza..dough and Carmelina Sauce..great!  (Read 256027 times)

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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1825 on: April 18, 2013, 08:19:44 PM »
I made a couple pies this Thursday evening with some leftover dough that Norma gave me on Tuesday. About 12 minutes at 500 with foil over top for the last 5.

Steve,

Your pies sure turned out good with dough that was made on Monday.  How did the dough feel?  Was it clammy in those plastic bags?  I would not have thought the dough would have lasted that long to be able to make pizzas. 

Norma


Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1826 on: April 18, 2013, 08:23:03 PM »
I used the stuff I had baked with no toppings to make some kind of a toast today for lunch.  The toast-like Buddyís clone bread, sure was good.  It sure doesn't look very crispy, but it had the right amount of crisp for me. 

Norma

Offline Ev

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1827 on: April 18, 2013, 09:58:43 PM »
Steve,

Your pies sure turned out good with dough that was made on Monday.  How did the dough feel?  Was it clammy in those plastic bags?  I would not have thought the dough would have lasted that long to be able to make pizzas. 

Norma

Clammy? Well I guess you could call it that. :-D  I put the dough in my pans yesterday and it felt full of bubbles. This evening when i stretched it out it felt almost like they did on Tuesday. ???  I proofed them in the oven for about an hour and they came to life real nice and baked up great. Thanks Norma! ;D

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1828 on: April 18, 2013, 10:10:56 PM »
Clammy? Well I guess you could call it that. :-D  I put the dough in my pans yesterday and it felt full of bubbles. This evening when i stretched it out it felt almost like they did on Tuesday. ???  I proofed them in the oven for about an hour and they came to life real nice and baked up great. Thanks Norma! ;D


Steve,

Yep, I said clammy, like dough feels like when it is overfermented.  :-D That is weird that the dough felt full of bubbles and then when you stretched it out it felt almost like it did on Tuesday.  I donít think we will ever figured out how different doughs work, even though we do talk about them all the time.  Maybe it is better that some doughs stay a mystery.  The mystery of doughs at least gives us something to think about.

Norma

Offline TXCraig1

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1829 on: April 18, 2013, 10:37:22 PM »
I made a couple pies this Thursday evening with some leftover dough that Norma gave me on Tuesday. About 12 minutes at 500 with foil over top for the last 5.

How do you get that much color on the bottom??? I want my DS to look like that.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Ev

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1830 on: April 18, 2013, 10:53:10 PM »
I'm not exactly sure what to tell you Craig. I usually try something different each time I bake these, which isn't all that often. I've had problems before getting the bottom to cook properly. This time, I baked just below the middle of the oven without a stone, and no convection. The bottom came out nice and crispy. That may be the sweet spot in my oven for DS. I don't really like having to put foil on though.

Offline Pete-zza

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1831 on: April 19, 2013, 04:09:08 PM »
According to this recent thread over at the PMQ Think Tank, the Detroit style pizza is catching on in other places: http://thinktank.pmq.com/viewtopic.php?f=6&t=14162&sid=acf16aad27ede6239c26913d841a3f45

Peter

Offline Chicago Bob

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1832 on: April 19, 2013, 04:17:43 PM »
I'm not exactly sure what to tell you Craig. I usually try something different each time I bake these, which isn't all that often. I've had problems before getting the bottom to cook properly. This time, I baked just below the middle of the oven without a stone, and no convection. The bottom came out nice and crispy. That may be the sweet spot in my oven for DS. I don't really like having to put foil on though.
I would think that "clam dough" had something to do with it also maybe. Wish I was skilled enough to know how to interpret it's results...I have an idea, and maybe Craig will say something about this dough that came back to life.

Bob
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1833 on: April 19, 2013, 06:19:14 PM »
According to this recent thread over at the PMQ Think Tank, the Detroit style pizza is catching on in other places: http://thinktank.pmq.com/viewtopic.php?f=6&t=14162&sid=acf16aad27ede6239c26913d841a3f45

Peter

Peter,

Thanks for the link to the recent thread over at the PMQ Think Tanks that other places are offering Detroit style pizza too.

Loui Louisí Authentic Detroit Style Pizza is also opening this coming Monday. 
https://www.facebook.com/LouiLouisAuthenticDetroitStylePizza?fref=ts

Maybe I should post over at the PMQ Think Tank and say I also make Detroit style pizzas at my small market stand.

Norma


Offline Chicago Bob

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1834 on: April 19, 2013, 06:29:00 PM »

Maybe I should post over at the PMQ Think Tank and say I also make Detroit style pizzas at my small market stand.

Norma
With the excellent DS pizza's you craft at the Market....you should post about it every place you get a chance to post about it.  :chef:

Bob
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1835 on: April 19, 2013, 06:51:24 PM »
With the excellent DS pizza's you craft at the Market....you should post about it every place you get a chance to post about it.  :chef:

Bob

Bob,

Thanks for your kind comment, but if it wasn't for the Buddy's thread and Peter I would not have been making Detroit style pizzas.  The credit should go to Pizza Hog and Peter.

Norma

Offline Pete-zza

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1836 on: April 19, 2013, 07:36:04 PM »
Norma,

You have always been kind and gracious in expressing your gratitude for the help I have given to you on the forum. That is enough for me. You are the pilot and you should rightfully take credit for your accomplishments. I look around this forum and see many others who, like you, have made great strides because of the help from others on the forum. And the list of beneficiaries gets longer by the day. That is one of the things that makes this forum such a special place.

Peter

Offline Chicago Bob

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1837 on: April 19, 2013, 07:37:35 PM »
Bob,

Thanks for your kind comment, but if it wasn't for the Buddy's thread and Peter I would not have been making Detroit style pizzas.  The credit should go to Pizza Hog and Peter.

Norma
Well, it's fun to show off a little once in a while and everyone knows you are the type to always first give credit where credit is do.
We all learn from someone or somewhere....but it is still "your work" and we always enjoy seeing that...thanks Norma!  :chef:

Bob


Edit:sorry bout the post bump Peter
« Last Edit: April 19, 2013, 07:39:57 PM by Chicago Bob »
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Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1838 on: April 19, 2013, 08:34:16 PM »
Norma,

You have always been kind and gracious in expressing your gratitude for the help I have given to you on the forum. That is enough for me. You are the pilot and you should rightfully take credit for your accomplishments. I look around this forum and see many others who, like you, have made great strides because of the help from others on the forum. And the list of beneficiaries gets longer by the day. That is one of the things that makes this forum such a special place.

Peter

Peter,

As anyone knows that has been a member on this forum for awhile, it takes a pilot and crew to get anywhere when there are problems.  The pilot sure doesnít know a lot some of the time, at least when it comes to making pizza.  I also see other members who have made great strides here on the forum and help others all the time.  You and the other members that help others are an inspiration to many members here on the forum.

Do you think I should post on that new thread about Detroit style pizzas?  I donít know if you saw, but I did post under the other thread about Re: Detroit style pizza help, and no members responded to that post at PMQ think tank. http://thinktank.pmq.com/viewtopic.php?f=6&t=13656&hilit=Detroit+pizza&start=15#p84401  I guess members over there didnít think I knew what I was talking about.  :-D

Norma

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1839 on: April 19, 2013, 08:35:53 PM »
Well, it's fun to show off a little once in a while and everyone knows you are the type to always first give credit where credit is do.
We all learn from someone or somewhere....but it is still "your work" and we always enjoy seeing that...thanks Norma!  :chef:

Bob


Edit:sorry bout the post bump Peter

Ahhh Bob, that is sweet too.  Thanks!  :-*

Norma

Offline Pete-zza

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1840 on: April 20, 2013, 06:38:02 AM »
Do you think I should post on that new thread about Detroit style pizzas?  I donít know if you saw, but I did post under the other thread about Re: Detroit style pizza help, and no members responded to that post at PMQ think tank. http://thinktank.pmq.com/viewtopic.php?f=6&t=13656&hilit=Detroit+pizza&start=15#p84401  I guess members over there didnít think I knew what I was talking about.  :-D
Norma,

Given that no one even saluted your last post on the Detroit style pizza what would be your motivation or reason for posting again, and what would you say this time?

Peter

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1841 on: April 20, 2013, 08:19:57 AM »
Norma,

Given that no one even saluted your last post on the Detroit style pizza what would be your motivation or reason for posting again, and what would you say this time?

Peter

Peter,

I really would not have any specific reason or motivation to post on PMQ think tank since no one must have paid any attention to my post before.  I do think though just as the Buddyís thread and this thread have been taken a fair amount of work, they should be shared with anyone that might want to make a Buddyís clone Detroit style pizza.  I donít mind sharing if it benefits another pizza business.  I guess the way I really feel is why not share information about pizza if another person can benefit.

I think I would say I do make Buddyís Detroit style pizzas at my small market stand and say the recipe or formulation was researched. 

Norma


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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1842 on: April 20, 2013, 09:08:49 AM »
I really would not have any specific reason or motivation to post on PMQ think tank since no one must have paid any attention to my post before.  I do think though just as the Buddyís thread and this thread have been taken a fair amount of work, they should be shared with anyone that might want to make a Buddyís clone Detroit style pizza.  I donít mind sharing if it benefits another pizza business.  I guess the way I really feel is why not share information about pizza if another person can benefit.

I think I would say I do make Buddyís Detroit style pizzas at my small market stand and say the recipe or formulation was researched. 
Norma,

It is up to you, but should members of the PMQTT come to our forum in search of your recipes and possibly other assistance, are you prepared to help them (for free, of course) or will you simply refer them to this thread and the Buddy's thread and tell them to start reading (a total of 121 pages to date), just as we often do with non-professional individuals who come to the forum looking for clone recipes?

Peter
« Last Edit: April 20, 2013, 09:12:53 AM by Pete-zza »

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1843 on: April 20, 2013, 10:00:52 AM »
Norma,

It is up to you, but should members of the PMQTT come to our forum in search of your recipes and possibly other assistance, are you prepared to help them (for free, of course) or will you simply refer them to this thread and the Buddy's thread and tell them to start reading (a total of 121 pages to date), just as we often do with non-professional individuals who come to the forum looking for clone recipes?

Peter

Peter,

Like always, I am curious about what lengths someone would go though to learn about something they might want to know about pizza.  I would tell anyone that might be interested and might post a reply to scan through the Buddyís thread and this thread to see if they think any of the Detroit style pizzas is what want they might want to attempt. That is if  they would first post a reply to me.  I have been helped on PMQ think tank when I was first starting to learn about different pizzas.

I think I will just make a basic post and not say a lot and then maybe post two pictures if I can.  I donít look at PMQ think tank much anymore, unless a thread is referenced from here.  I learn a lot more here on the forum.

Norma

Offline gschwim

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1844 on: April 20, 2013, 03:41:02 PM »
If everyone was as nice as the folks on Pizzamaking.com, there would be no wars.

Gene

Offline Serpentelli

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1845 on: April 21, 2013, 02:10:46 AM »
Amen
I'm not wearing hockey pads!

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1846 on: April 21, 2013, 09:22:33 PM »
The sign that my friend Dave made me for outside of market ripped (the paper sign part was made on butcher paper) this past Tuesday from the windy conditions outside.  I painted both sides of the sign white and did try to paint the sign somewhat like Dave made the sign in the first place, but since I am not an artist like Dave is I can not draw like he does.  The two-sided sign is one heavy bugger to move and carry around for me.  I used the bag wagon to push the sign into the back yard, but at market I have to lift the sign and carry it outside each week.

Norma

Offline Ev

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1847 on: April 21, 2013, 11:49:12 PM »
You did a good job painting your sign, Norma. I think you need to add your sauce spiral though. ;D

Offline norma427

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1848 on: April 21, 2013, 11:52:22 PM »
You did a good job painting your sign, Norma. I think you need to add your sauce spiral though. ;D

Steve,

Thanks!  I wonder what that sign would look like with the sauce applied in a spiral pattern.   :-D  I sure am not a sign painter, but it was cheap to just do the sign myself.  I just saw I forgot the one R in the last photo of the sign.  It will have to wait until next week to get that fixed.   :-[ 

Norma
« Last Edit: April 21, 2013, 11:55:10 PM by norma427 »

Offline gschwim

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Re: Two Billís pizza..dough and Carmelina Sauce..great!
« Reply #1849 on: April 22, 2013, 02:33:55 PM »
Amen

Just received the pans.  Thanks!

If you're ever in NYC...  :^)

Gene


 

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