Author Topic: First from scratch pie!  (Read 653 times)

0 Members and 1 Guest are viewing this topic.

Offline stegosaurus!

  • Registered User
  • Posts: 36
First from scratch pie!
« on: July 14, 2013, 02:51:09 AM »
And only my fifth ever! The first four were to get the sauce recipe down. I used Trader Joe's dough for those. I used Pete-zza's 18" Tom Lehmann formulation for this beaut.
« Last Edit: July 14, 2013, 03:09:46 AM by stegosaurus! »


Online dylandylan

  • Supporting Member
  • *
  • Posts: 374
  • Location: Dunedin, New Zealand
Re: First from scratch pie!
« Reply #1 on: July 14, 2013, 04:04:06 AM »
Damn that's a round pizza!   Nice work there.

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 1737
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: First from scratch pie!
« Reply #2 on: July 14, 2013, 11:16:34 AM »
Looks mighty good. Yes, very round and large.
Mind letting us know your formulation. :chef:


Mark
"Gettin' better all the time" Beatles

Offline stegosaurus!

  • Registered User
  • Posts: 36
Re: First from scratch pie!
« Reply #3 on: July 14, 2013, 12:19:29 PM »
Looks mighty good. Yes, very round and large.
Mind letting us know your formulation. :chef:


Mark
It was Pete-zza's reformulation of Tom Lehmann's NY dough to an 18"! I don't know how it was so round... lol it just came out that way. None of the test pies made with store bought dough did. Thanks guys. I love this forum.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 8931
  • Location: North Carolina
  • Easy peazzy
Re: First from scratch pie!
« Reply #4 on: July 15, 2013, 10:19:49 PM »
Beautiful pizza pie Mikey! Great job man.  :chef:
"Care Free Highway...let me slip away on you"

Offline stegosaurus!

  • Registered User
  • Posts: 36
Re: First from scratch pie!
« Reply #5 on: July 16, 2013, 01:25:00 AM »
Thanks. It was exciting. The dough didn't mix well and was scared it wouldn't work. There was obviously too much flour because it was pretty dry. It was nice to stretch though. It didn't toss easy, but stretched nice and easy on the counter. I just bought a cheap, but wellI reviewed, spring scale so I could weigh water and flour at least.

I made a 2x batch lehmann formulated for 18" and it came out a little wet. Added some flour til it was damp but not sticky. Weighed two halves to exactly 27oz each and will make a couple pies tomorrow. Ill be sure to post them!

Offline Battletoads

  • Registered User
  • Posts: 17
Re: First from scratch pie!
« Reply #6 on: July 16, 2013, 10:54:52 AM »
I hope that was as good as it looks!  Do you mind sharing what you did for the sauce?

Offline dhorst

  • Registered User
  • Posts: 643
Re: First from scratch pie!
« Reply #7 on: July 16, 2013, 11:04:26 AM »
Looks great!
For the love of Aleppo chile, ask and you shall receive.

Offline stegosaurus!

  • Registered User
  • Posts: 36
Re: First from scratch pie!
« Reply #8 on: July 16, 2013, 11:15:16 AM »
I hope that was as good as it looks!  Do you mind sharing what you did for the sauce?
Sure! After a lot of research I came to the Trader Joe's unsalted plum tomatoes. I couldn't get my hands on Stanislaus products (I have since got into RD) and I read a few people claiming them to be VERY close. They are both from the central valley. I always preferred a heavier sweet sauce so I add a tiny can of TJ's paste to the 28oz can blended. I then use some oil (1T) and butter (1T), to heat some dried oregano, sugar, dried basil, salt, onion powder, garlic powder, a quick grind of black pepper, and a quick shake of cayenne. If you need amounts I'll give them, but I find most people here like to experiment.


 

pizzapan