Author Topic: Hodgey's Podgey Pizza Thread  (Read 255 times)

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Offline hodgey1

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Hodgey's Podgey Pizza Thread
« on: July 30, 2015, 12:58:11 PM »
Hodgey's Podgey Pizza Thread

From the dictionary:
hodge·podge  (hŏj′pŏj′) n.

A mixture of dissimilar ingredients; a jumble.


I figured like others here have done, it would be a good idea to chronicle my pizza adventures in my own thread. So here is my first post of what I hope are many. Pass the napkins please!


Yesterday I had a luncheon/pizza party for people I work with. I made Neo-Ny style pies in my WFO with a small active fire with temps in the range of 690*F floor & 800*F dome, pies turned out great. After clean up I had to go back to work and then returned home to a pile of chores that needed accomplished.

When I  finished "7:00ish" with chores, I went to the WFO and checked the oven temps and found that having put the door on after lunch and allowed to sit for 5-6 hrs, that the oven had settled/equalized into perfect NY oven temps. Normally I do my bakes in the evening and don't get to see oven temps until some time the next day, which are typically in the mid 400's and I bake bread.

Every where I checked, with my IR gun was in the neighborhood of 550*F with no active fire. Hmmm, I have a dough left, a guy could have pizza for lunch and dinner, can't he? So, I took the dough out and warmed it up and made the pie pictured below.

A friend of mine ask me to make this pizza a few years ago,  he described it from memory to me, it was what he called shrimp and tomato pizza. This is getting fine tuned into a favorite of ours. Ny dough with a creamy garlic sauce with a hint of cayenne pepper and Old Bay, sprinkled with salad size shrimp, crumbled bacon, mozzarella, three cheese blend "Colby-Cheddar-Pepper jack" and topped with fresh slices of garden tomato's. When I eat it, I also put a dash or two of Franks hot sauce.

Side note: I didn't have enough All-Trumps for this batch so I used 70% AT and 30% AP

Flour (100%):
Water (61%):
IDY (.5%):
Salt (2.5%):
Oil (1%):
Total (165%):
Single Ball:
1275.24 g  |  44.98 oz | 2.81 lbs
777.89 g  |  27.44 oz | 1.71 lbs
6.38 g | 0.22 oz | 0.01 lbs | 2.12 tsp | 0.71 tbsp
31.88 g | 1.12 oz | 0.07 lbs | 5.71 tsp | 1.9 tbsp
12.75 g | 0.45 oz | 0.03 lbs | 2.83 tsp | 0.94 tbsp
2104.14 g | 74.22 oz | 4.64 lbs | TF = 0.105
526.04 g | 18.56 oz | 1.16 lbs


Offline Jersey Pie Boy

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Re: Hodgey's Podgey Pizza Thread
« Reply #1 on: July 30, 2015, 01:05:02 PM »
Well that just sounds and looks incredibly good!!!

Can I steal that?  ;)   

Could you share the recipe for the creamy garlic sauce..it sounds like the perfect base!

Offline hodgey1

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Re: Hodgey's Podgey Pizza Thread
« Reply #2 on: July 30, 2015, 03:13:48 PM »
I will post it tonight when I get a chance.  :)

Offline Jersey Pie Boy

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Re: Hodgey's Podgey Pizza Thread
« Reply #3 on: July 30, 2015, 03:23:49 PM »
Great. thank you!

Online maxmbob

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Re: Hodgey's Podgey Pizza Thread
« Reply #4 on: July 30, 2015, 04:33:22 PM »
Very nice.

Offline CaptBob

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Re: Hodgey's Podgey Pizza Thread
« Reply #5 on: July 30, 2015, 11:31:38 PM »
Great looking pies Chris and really happy that you've started your own thread! Can't wait to see more!
Bob

Offline deb415611

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Re: Hodgey's Podgey Pizza Thread
« Reply #6 on: Yesterday at 07:19:03 AM »
glad you started your own thread.
Deb

Online mitchjg

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Re: Hodgey's Podgey Pizza Thread
« Reply #7 on: Yesterday at 11:12:47 AM »
Nice pie!   I have been thinking of a ny pie in my wfo (after cool down like yours) but have never gotten around to it. 

Was ther a bed of hot coals in there or did you sweep them out?   
Mitch

Offline jvp123

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Re: Hodgey's Podgey Pizza Thread
« Reply #8 on: Yesterday at 11:32:39 AM »
glad you started your own thread.

 ^^^
Jeff


Offline hodgey1

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Re: Hodgey's Podgey Pizza Thread
« Reply #9 on: Yesterday at 11:39:03 AM »
Well that just sounds and looks incredibly good!!!

Can I steal that?  ;)   

Could you share the recipe for the creamy garlic sauce..it sounds like the perfect base!
I believe this is a Emeril Lagasse recipe, i have made it with roasted garlic and when in a pinch for time, I've used a combination of powdered and granulated garlic with good results also.

Roasted garlic white sauce

1 cup whole milk
2 tbls of flour
2 tbls of butter
1/4 tsp salt
1/4 tsp cayenne pepper
3-4 roasted heads garlic

Make light roux with flour and butter
Heat milk, salt, cayenne till just simmering.
Wisk into roux, then bring to boil while whisking. Remove from heat add garlic and purée or I sometimes like it with chunks of roasted garlic. The recipe cayenne gives it a nice kick, but not everyone's cup of tea. I also add Old bay when using on shrimp pizza.

Offline hodgey1

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Re: Hodgey's Podgey Pizza Thread
« Reply #10 on: Yesterday at 11:43:33 AM »
Nice pie!   I have been thinking of a ny pie in my wfo (after cool down like yours) but have never gotten around to it. 

Was ther a bed of hot coals in there or did you sweep them out?
Thanks Mitch, there still was some coals, I did not clean them out. The pie Cooked beautifully, I loved the golden brown the crust got. I did not need to turn pie at all, just slid in and put door on and didn't open for 6 minutes to check, I ended up cooking it 8 minutes total.

Offline Jersey Pie Boy

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Re: Hodgey's Podgey Pizza Thread
« Reply #11 on: Yesterday at 12:00:25 PM »
Thanks Chris!

Offline hodgey1

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Re: Hodgey's Podgey Pizza Thread
« Reply #12 on: Yesterday at 12:01:41 PM »
Thanks everyone for the kind words!  ;D

I have 20 ish family members tonight for a pizza party. I took that same white sauce and doctored it a bit with some powdered ranch seasoning and I'm going to use it for a chicken, bacon ranch pies. I will also make a bunch of traditional topped pizzas as well.

I hope to have my crack assistant "wife" helping so I should be able to take a few picture and post tomorrow.

Chris

Offline hodgey1

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Re: Hodgey's Podgey Pizza Thread
« Reply #13 on: Yesterday at 12:07:37 PM »
Thanks Chris!

JPB,
No problem, hope you like it. The cayenne seems over the top when you taste the sauce alone, but when on the pie I think it's a nice little kick that plays well with the shrimp.

Chris


 

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