Author Topic: Round Two!  (Read 1390 times)

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Offline UGAChemDawg

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Round Two!
« on: January 18, 2006, 05:39:01 PM »
This time I used an orthodox dressing method: cheese layer, pepperoni layer, sauce layer. For sauce, I used Newman's Own Tomato with Roasted Garlic Spaghetti Sauce.

Dought ball
<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/secondpizzaattempt001.jpg" alt="Image hosted by Photobucket.com">

Dough after the rise, having been put in the pan. The pan is a round pan with no handles so the dough can be draped uniformly around the edges. It is a silver cake pan, however.
<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/secondpizzaattempt002.jpg" alt="Image hosted by Photobucket.com">

Dough with cheese and pepperoni layers.
<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/secondpizzaattempt003.jpg" alt="Image hosted by Photobucket.com">

Dough with sauce layer. Notice the hand strainer over the bowl on the right. I ran the sauce through this before I put it on. I used a much more thin layer of sauce this time.
<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/secondpizzaattempt004.jpg" alt="Image hosted by Photobucket.com">

This is how much water came out of the sauce after it was put through the strainer.
<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/secondpizzaattempt005.jpg" alt="Image hosted by Photobucket.com">

I covered the pizza with a piece of aluminum foil while it was baking.
<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/secondpizzaattempt006.jpg" alt="Image hosted by Photobucket.com">

The finished product
<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/secondpizzaattempt007.jpg" alt="Image hosted by Photobucket.com">
<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/secondpizzaattempt008.jpg" alt="Image hosted by Photobucket.com">

The runniness problem has obviously been solved. I can hold a slice vertically and nothing slides off!
<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/secondpizzaattempt009.jpg" alt="Image hosted by Photobucket.com">

Close-up of a slice. The layer of toppings is relatively thin compared to the crust.
<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/secondpizzaattempt010.jpg" alt="Image hosted by Photobucket.com">

Summary:

Things I liked:

Pizza not burned like last time.

Pizza not runny like last time.

The sweet taste from last time is not present. Spaghetti sauce worked better than pizza sauce.

Things I didn't like:

Dough doesn't seem to be done. I turned down the temperature to 425 instead of 450 and baked for 45 minutes. This time I used tin foil. The dough was more chewy than last time. I think a way to solve this is to par bake the crust for 15 minutes prior to adding toppings and then use a black pizza pan instead of a silver cake pan. Actually, the whole pizza didn't seem to be done as well as it should have been. The toppings were only warm coming out of the oven, not hot where you have to let it sit for awhile before you dig in. I think next time I will take the tin foil off for the last 20 minutes or so.


Online Pete-zza

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Re: Round Two!
« Reply #1 on: January 18, 2006, 05:58:52 PM »
UGAChemDawg,

Much better.

A few comments on your latest version.

1) It is OK to trim off the excess dough so that it doesn't overlap the pan. If you like the overlapping crust, then keep it. It's your pie.

2) When I put a sheet of aluminum foil over the pie, I put it on only when the crust looks like it is browning too quickly. That can be 10-15 minutes into the bake cycle. I don't put it on from the start.

3) You have already noted the advantages of using a dark pan. I know that some of our members have gotten good results with aluminum pans, but that may require longer bake times. Individual oven can also vary, so each person has to learn how to navigate the oven with whatever pizzas they make.

4) If you plan to pre-bake the crust, I wouldn't use 15 minutes. The conventional advice is to pre-bake the crust only until it turns the color of sand, and no longer. I have never had the need to do this, but I'd like to do it sometime just to see what the finished effect is. I have always had good results just using a dark pan.

I hope there will be a Round 3.

Peter

Offline Ronzo

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Re: Round Two!
« Reply #2 on: January 18, 2006, 10:54:31 PM »
UGA,

Looks good man. Keep it up!

Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline buzz

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Re: Round Two!
« Reply #3 on: January 19, 2006, 11:05:45 AM »
I cook mine at 450 with no tin foil--my gas oven usually takes around 40 minutes (yours is different)--never had a burning problem. The only time I've had a problem with the dough not being done enough was when I experimented with a very thick dough.

Keep going!