Author Topic: It was bound to be asked sooner or later...thanksgiving pizza?  (Read 972 times)

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Offline chasenpse

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It was bound to be asked sooner or later...thanksgiving pizza?
« on: October 24, 2013, 07:11:10 PM »
As the title suggests, does anyone have any recipes/ideas for a thanksgiving pie? I had a butternut squash recipe that I had thought of  during the summer, and I've seen more places catching onto the ingredient (keste has their own spin on it which I'm sure is delicious)
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Online norma427

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #1 on: October 24, 2013, 08:22:46 PM »
Nick,

Maybe you might want to look at the challenges for some ideas.  There are some good ones at http://www.pizzamaking.com/forum/index.php/topic,15809.0.html and at http://www.pizzamaking.com/forum/index.php/topic,16228.0.html  There are also a lot of other good looking pizzas on the monthly challenges with some unique dressings.

Norma
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Offline pizzaboyfan

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #2 on: October 24, 2013, 08:49:36 PM »
I do a day-after Thanksgiving pizza topped with  the leftovers of turkey,  stuffing of choice , cranberry sauce and I use a  Thai curry coconut sauce as the base.

Perry

Offline chasenpse

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #3 on: October 25, 2013, 06:54:20 AM »
Thanks for the suggestions Norma & Perry, I'll have a look.
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Offline kramer73

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #4 on: October 25, 2013, 06:59:41 AM »
there's a place not too far from me that does tomato pies (see Norma's thread), and this past week they've had a couple of pies with a butternut squash swirl instead of tomato sauce.  I haven't tried it yet (eating or making), but plan on it eventually.

Post-turkey day, I will definitely be doing some pies with turkey!

Andy

Offline dwighttsharpe

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #5 on: October 25, 2013, 08:09:27 AM »
Stuffing flavored crust?
Dwight

Offline chasenpse

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #6 on: October 26, 2013, 10:53:42 AM »
I think I've come up with a recipe that I'd like to try - sweet potato spread thin topped with cheddar, ricotta, shredded turkey, and a touch of gravy. Or maybe use the gravy as a sauce and add the potatos on top? Hmm..
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Offline deb415611

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #7 on: October 26, 2013, 10:56:25 AM »
chase,

I did a pizza with pumpkin a few weeks ago.  Not super pretty but was really good.  Will be doing it again

http://www.pizzamaking.com/forum/index.php/topic,26286.msg283425.html#msg283425

deb

Offline chasenpse

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #8 on: October 26, 2013, 07:45:01 PM »
Thanks Deb, I think I might be heading in this direction. The more I think about it the less I want to do, meaning I don't want to overload on toppings.

http://www.pizzamaking.com/forum/index.php/topic,15809.msg156325.html#msg156325

John's roasted puree looks great, I might just keep it simple and do a roasted sweet potato puree with some buffalo mozz and shredded turkey. I'm thinking the sweetness of the potatoes should go well with the richness of the mozzarella and the turkey can lend some salt to balance things out.
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Offline chasenpse

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #9 on: November 05, 2013, 07:11:26 PM »
Just did a test run tonight - came out amazing. The sauce was a puree of roasted butternut squash with sage and caramelized onions, topped with buffalo mozzarella, prosciutto, and crushed parsley. First time in a while I did a same day dough too, this was about 12 hours old using 10% starter. The sauce had just a hint of cinnamon and chili pepper added to give it some depth, I definitely am going to make this one again for Thanksgiving. Maybe next time a little more mozzarella!
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Offline chasenpse

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #10 on: November 05, 2013, 07:11:59 PM »
and the obligatory crumb shot 8)
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Online norma427

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #11 on: November 05, 2013, 10:07:10 PM »
Nick,

Nice!  What kind of dough formulation did you use?  Your crumb sure looks nice a airy.  8)

Norma
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Offline chasenpse

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #12 on: November 06, 2013, 07:09:50 AM »
Nick,

Nice!  What kind of dough formulation did you use?  Your crumb sure looks nice a airy.  8)

Norma

Thanks Norma, I used my own formula using my sourdough starter, this is what it looks like using the preferment calculator (per dough ball) -

Flour:    170.79 g | 6.02 oz | 0.38 lbs
Water:    98.88 g | 3.49 oz | 0.22 lbs
Salt:    3.24 g | 0.11 oz | 0.01 lbs | 0.58 tsp | 0.19 tbsp
Preferment:    17.98 g | 0.63 oz | 0.04 lbs
Total:    290.88 g | 10.26 oz | 0.64 lbs  | TF = N/A

60% Hydration, 10% starter (flour weight), 1.8% salt, 12 hour room temp. ferment
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Offline chasenpse

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #13 on: November 06, 2013, 07:13:49 AM »
I forgot to mention this last night but the bake time was just over 8 minutes at about 500F. usually my pies run 6 minutes at 550F but I didn't give my oven enough time to come up to temp. after I was done roasting the butternut squash. Still worked out :D
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Offline dhorst

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #14 on: November 06, 2013, 07:51:59 AM »
I love this combination of ingredients and that you didn't put turkey on the pie. I wonder if the addition of some sort of nut would compliment the flavors.? I make a mean bourbon pecan pesto. Perhaps a version of that would be a nice drizzle over the top or an addition to the base. --Diana

Offline pythonic

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #15 on: November 06, 2013, 07:53:47 AM »
Smother that pizza with green bean casserole.  Lol
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Online norma427

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #16 on: November 06, 2013, 08:36:19 AM »
Thanks Norma, I used my own formula using my sourdough starter, this is what it looks like using the preferment calculator (per dough ball) -

Flour:    170.79 g | 6.02 oz | 0.38 lbs
Water:    98.88 g | 3.49 oz | 0.22 lbs
Salt:    3.24 g | 0.11 oz | 0.01 lbs | 0.58 tsp | 0.19 tbsp
Preferment:    17.98 g | 0.63 oz | 0.04 lbs
Total:    290.88 g | 10.26 oz | 0.64 lbs  | TF = N/A

60% Hydration, 10% starter (flour weight), 1.8% salt, 12 hour room temp. ferment

Nick,

Thanks!

Norma
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Offline dwighttsharpe

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #17 on: November 06, 2013, 09:15:00 AM »
Thanks Norma, I used my own formula using my sourdough starter, this is what it looks like using the preferment calculator (per dough ball) -

Flour:    170.79 g | 6.02 oz | 0.38 lbs
Water:    98.88 g | 3.49 oz | 0.22 lbs
Salt:    3.24 g | 0.11 oz | 0.01 lbs | 0.58 tsp | 0.19 tbsp
Preferment:    17.98 g | 0.63 oz | 0.04 lbs
Total:    290.88 g | 10.26 oz | 0.64 lbs  | TF = N/A

60% Hydration, 10% starter (flour weight), 1.8% salt, 12 hour room temp. ferment

What size pizza for this amount of dough?

What size peel is that shown a few frames up?

Sorry for the questions. I'm weird like that.

Thanks.
Dwight

Offline chasenpse

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #18 on: November 06, 2013, 09:41:42 AM »
I love this combination of ingredients and that you didn't put turkey on the pie. I wonder if the addition of some sort of nut would compliment the flavors.? I make a mean bourbon pecan pesto. Perhaps a version of that would be a nice drizzle over the top or an addition to the base. --Diana

Sounds like a nice addition, some walnuts or pecans could lend to the squash and give it some crunch. Too bad my grandmother is deathly allergic to nuts or else I might have experimented with it :( One thing I did do to enhance the squash base was add some chili powder, cinnamon, and garlic powder. It was like waves of flavor - first you taste the sweet squash and then the spice from the cinnamon/chili powder, and it's finished up with the garlic.

...I need to stop watching food network/cooking channel.
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Offline BenLee

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Re: It was bound to be asked sooner or later...thanksgiving pizza?
« Reply #19 on: November 07, 2013, 11:38:21 AM »
I made one with fall ingredients that may work.  I took pumpkin puree and made it into a sauce with some basil flavored olive oil (butternut squash would work just as easily).  The pie was cooked with freshly made ricotta, olive oil, and I added pumpkin seeds at the end.  When it came out of the oven, I lightly drizzled it with the pumpkin puree.