Author Topic: Baked this one up last night  (Read 1366 times)

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Offline pythonic

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Baked this one up last night
« on: March 22, 2013, 12:58:20 PM »
Turned out pretty good.

GM Better for Bread Flour - 422g
95F Tap water - 275g
IDY - 3/4 tsp
Sea Salt - 7g
Olive Oil - 9g
Sugar - 4g

34hr cold ferment

Cheese - grande east coast blend/grande provolone
Pepperoni - Margherita
Sausage - Garvey's recipe from the Chicago forums

Baked for 4:45 at 550F
« Last Edit: March 22, 2013, 01:17:22 PM by pythonic »
If you can dodge a wrench you can dodge a ball.


Offline pythonic

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Re: Baked this one up last night
« Reply #1 on: March 22, 2013, 10:51:50 PM »
Last one.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Baked this one up last night
« Reply #2 on: March 23, 2013, 12:26:08 AM »
Dang....I know those tasted awesome.  :drool:
Excellent work!

Thanks for giving your ferment time pythonic.
« Last Edit: March 23, 2013, 12:27:57 AM by Chicago Bob »
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Offline pythonic

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Re: Baked this one up last night
« Reply #3 on: March 23, 2013, 01:10:59 PM »
It was damn good Bob.  Have you tried out Garvey's sausage recipe yet?  I can't stop making this stuff, I am hooked for life.

Nate
If you can dodge a wrench you can dodge a ball.

Offline chaspie

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Re: Baked this one up last night
« Reply #4 on: March 23, 2013, 02:03:39 PM »
I especially like the look of the pure sausage portion of your pizza, pythonic.  I love sausage on a pizza, and those little balls look perfect. 

Do you happen to have a link to Garvey's sausage recipe?  Is it an Italian sausage, or something else?

Offline pythonic

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Re: Baked this one up last night
« Reply #5 on: March 23, 2013, 09:01:06 PM »
Chaspie,

It's Italian sausage.  Here is the link to the recipe.

http://mobile.seriouseats.com/recipes/2011/09/juicy-sweet-or-hot-italian-sausage.html
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Baked this one up last night
« Reply #6 on: March 23, 2013, 09:27:09 PM »
Chaspie,

It's Italian sausage.  Here is the link to the recipe.

http://mobile.seriouseats.com/recipes/2011/09/juicy-sweet-or-hot-italian-sausage.html
Chaspie....that link is Garvey's sausage?

Bob
"Care Free Highway...let me slip away on you"

Offline chaspie

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Re: Baked this one up last night
« Reply #7 on: March 23, 2013, 11:26:04 PM »
I was wondering that too, Bob.  Anyway, it looks like an interesting Italian sausage recipe.  Two tablespoons of fennel in two pounds of pork is a huge amount, but that might work pretty well on a pizza if you want the sausage character to really shine.  Call it fennel pie?

pythonic, thank you for posting the link.  I'm going to give it a try when I run out of my current batch of Italian sausage.
« Last Edit: March 23, 2013, 11:28:08 PM by chaspie »

Offline pythonic

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Re: Baked this one up last night
« Reply #8 on: March 24, 2013, 06:22:25 PM »
Yes this is what Garvey referenced to his go to sausage recipe.  Chill overnight for best results.  The fennel is great.
If you can dodge a wrench you can dodge a ball.

Offline tdub154420

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Re: Baked this one up last night
« Reply #9 on: April 19, 2013, 01:06:29 AM »
That pie looks incredibly legit.  What did you use for the sauce?
- Trevor


Offline pythonic

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Re: Baked this one up last night
« Reply #10 on: April 19, 2013, 08:03:44 AM »
6 n 1 tomatos.
If you can dodge a wrench you can dodge a ball.

Offline Camaro10

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Re: Baked this one up last night
« Reply #11 on: April 19, 2013, 12:08:44 PM »
Id have to admit when I saw the pic of the whole pie I was like damn that looks good but then when I scrolled down and saw the pic of the two slices I began drooling. Perfect color and cheese ratio.

The crust looks awesome...Anything you did special in mixing?

Is that a 18 inch?

Offline Jackie Tran

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Re: Baked this one up last night
« Reply #12 on: April 22, 2013, 12:53:58 PM »
Chaspie,

It's Italian sausage.  Here is the link to the recipe.

http://mobile.seriouseats.com/recipes/2011/09/juicy-sweet-or-hot-italian-sausage.html


Thanks for posting this recipe.   I tried it and it is damn good.  Better than any store bought sausage I've had plus you can control the heat level as well.  This sausage recipe deserves to be stickied. 

You should start up a thread on it along with some pictures.  I can as well.  Hopefully the moderators will sticky it.  It is worth spreading around.   One tip for anyone using this recipe.  I didn't particularly like the fine ground pork you find at the grocery store as much as the rough grind.  I don't have a grinder but was able to find rough grind ground pork at the asian market.  Love the texture and flavor of this sausage.

Thanks again,
Chau

Offline pythonic

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Re: Baked this one up last night
« Reply #13 on: April 22, 2013, 02:15:25 PM »
Id have to admit when I saw the pic of the whole pie I was like damn that looks good but then when I scrolled down and saw the pic of the two slices I began drooling. Perfect color and cheese ratio.

The crust looks awesome...Anything you did special in mixing?

Is that a 18 inch?

Camaro,

This was a 14 inch.   I believe added the oil directly into water, sugar, salt, and yeast.  Then added all the flour.  2 minute in KA mixer at speed 1 then I hand knead for about 2 more minutes.  Then into fridge for 48hrs.

Nate
« Last Edit: April 22, 2013, 02:17:20 PM by pythonic »
If you can dodge a wrench you can dodge a ball.