Author Topic: eJomby's Pizza Thread  (Read 3236 times)

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Offline wahoo88

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Re: eJomby's Pizza Thread
« Reply #25 on: January 17, 2014, 09:30:41 PM »
You guys are just joking around, right?  :chef:

No, as long as its not cut in squares, I'll enjoy just about anything  ;)
Dan


Offline ejomby

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Re: eJomby's Pizza Thread
« Reply #26 on: January 17, 2014, 09:31:21 PM »
The pesto went on post bake-- I took a picture immediately after I put it on.  It smoothed out a little more after. 

I LOVE opening pizza dough.  It's my favorite part. :)  What I usually do is, after the individual doughs have been balled or reballed and then rested, I pull them out and lightly dust the top and the counter.  I press down the center while leaving the rim intact.  I then flip it over, do the same.  Then I do the slap and rotate, where you pick it up and transfer from one hand to the other a couple of times.  Usually I throw in one toss, just to have fun.  Generally, it comes out pretty round this way.

Offline ejomby

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Re: eJomby's Pizza Thread
« Reply #27 on: February 01, 2014, 09:30:13 PM »
So.  We took a break for a while. Dentist and Doctors, etc.  We did pizza night again this last Friday, but it didn't turn out so good.  I really like the NY style of very thin crust, so I've worked on that.  But this was once again an emergency dough made at 3pm. And then cooked at 6pm.  I put them on the broiler, both, for 2 minutes.  The Broiler is my enemy.  2 minutes each there.  I think probably 30 seconds too long.  But ultimately, I think, a burnt pizza is better than no pizza.


Offline ejomby

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Re: eJomby's Pizza Thread
« Reply #28 on: February 01, 2014, 09:37:07 PM »
If you look at that last picture, you'll see that first pizza in the corner.  The crust came out white in the 1st picture, but then I added a garlic butter to it.  And that browned it quite well.

Offline Chicago Bob

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Re: eJomby's Pizza Thread
« Reply #29 on: February 01, 2014, 09:44:57 PM »
You're supposed to watch the pizza cook when it is under broiler power.....30-60seconds is all you need. And rotate pizza too if needed.

Bob
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Offline ejomby

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Re: eJomby's Pizza Thread
« Reply #30 on: February 02, 2014, 10:08:21 AM »
Light's busted on the oven.

Offline Chicago Bob

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Re: eJomby's Pizza Thread
« Reply #31 on: February 02, 2014, 07:58:33 PM »
The Broiler is my enemy. 
No...that broken oven light is.  ;D
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Offline ejomby

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Re: eJomby's Pizza Thread
« Reply #32 on: February 08, 2014, 12:25:08 PM »
Maybe I should use a flashlight. ;)

Well, I was more careful this last Thursday with the broiler, although I did get some black.  Only let it go for a minute.  Still working with a NY style dough with a TBSP of honey thrown in.  Emergency, made same day.  First is a cheese, the second is a hamburger/black olive.  Tasted pretty good, but I've really got to go back to a 2 day ferment-- that was my best tasting dough.

Offline ejomby

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Re: eJomby's Pizza Thread
« Reply #33 on: February 13, 2014, 07:37:15 PM »
Still not experimenting with anything radically new.  Trying to nail down broiler time.  The first one went 1 minute on the broiler after 10 minutes in a 550 oven.  The second one went 45 seconds on the broiler.  I think that's the sweet spot.


Offline ejomby

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Re: eJomby's Pizza Thread
« Reply #34 on: February 22, 2014, 10:13:29 PM »
I probably shouldn't post this because it's not my dough.  Things were too crazy, but we still did pizza anyway.  I picked up some raw dough at Tom Thumb on the way home.  The results were fairly disastrous.  A huge bready mass.  Didn't taste great either.  Oh well.

Offline ejomby

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Re: eJomby's Pizza Thread
« Reply #35 on: March 01, 2014, 02:12:35 PM »
Thursday.  Again, I had no time to make dough.  I suppose if this becomes the dominant trend, I'll have to stop posting.  Instead, it was Tom Thumb's pizza dough.  But we did try something novel-- stromboli!  I've made it before, but I thought it was a good time to do it again.   I usually make it with ham, Genoa salami, pepperoni, pepperoncinis, and provolone-- but we improvised with prosciutto,  capicola, salami, pepperoni and mozzarella.  We dipped it in a simple marinara:
« Last Edit: March 01, 2014, 02:14:30 PM by ejomby »

Offline waynesize

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Re: eJomby's Pizza Thread
« Reply #36 on: March 01, 2014, 02:29:33 PM »
Looks good to me! I have been contemplating Stromboli or Calzones, just to change things up a bit. Thanks for the pics!

Wayne

Offline Aimless Ryan

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Re: eJomby's Pizza Thread
« Reply #37 on: March 02, 2014, 03:49:01 PM »
Yeah, I think it was a smart move, considering you ended up with some sorta awkward pizzas that weren't really what you wanted the other time you used that dough. The stromboli looks great, and now you know the Tom Thumb's dough might be a little more useful than you originally thought. I'd call it a win.
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Offline ejomby

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Re: eJomby's Pizza Thread
« Reply #38 on: March 03, 2014, 05:12:19 PM »
You're right-- that dough is great for stromboli.  It might work well for a Chicago style stuffed pizza too.  I might try that one next I get Tom Thumbs.

Offline Chicago Bob

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Re: eJomby's Pizza Thread
« Reply #39 on: March 03, 2014, 10:46:26 PM »
You're right-- that dough is great for stromboli. It might work well for a Chicago style stuffed pizza too. I might try that one next I get Tom Thumbs.
Wrong.   :o

Bob
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Offline ejomby

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Re: eJomby's Pizza Thread
« Reply #40 on: March 30, 2014, 11:56:29 AM »
Here is Saturday's Pizza.  It's been a while since we made some.  I made the dough in the morning, enough for 4 pizzas.  I left 2 out, and 2 I am going to cold ferment until Monday.  We didn't have any tomato sauce in the house, and I was too lazy to go to the store, so we just used what was on hand.  The dough turned out pretty good.  The first pizza, though, I opened up a little too big, so I had to crumple it to fit it on the stone.  Its toppings were BBQ chicken, red onion, and swiss. Tasted good.  The second was ham, mushroom, roma tomatoes, and mozzarella.  Also good.
« Last Edit: March 30, 2014, 12:17:33 PM by ejomby »

Offline ejomby

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Re: eJomby's Pizza Thread
« Reply #41 on: March 31, 2014, 08:47:34 PM »
So I'm like that student that you have high hopes for, and think they'll get better, but for some strange reason, they get worse and worse.  Here's the latest offerings.  2 day cold ferment.  So the crust tasted fine-- though none of that sour dough feel I had once upon a dream.  First one stuck to the peel, so it got elongated.  The second I left in too long so it got too crunchy.  You do what you can when you're single and trying to feed 2 hungry kids.


Offline wahoo88

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Re: eJomby's Pizza Thread
« Reply #42 on: April 24, 2014, 10:25:12 AM »
Hey, sorry for the long delay.  Do you apply anything to the crust to get that shiny look?  It is especially pronounced on that last pepperoni pie.  Keep working at it and posting results. Sometimes I find myself settling for mediocrity when I should be improving, which is probably due to the fact that pretty much all pizza tastes good.
Dan

Offline Gags

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Re: eJomby's Pizza Thread
« Reply #43 on: April 24, 2014, 11:53:23 AM »
Like Wahoo says, keep practicing! 
Sometimes you have setbacks, other times, huge leaps forward!

- I was also curious about the sheen on the crust in the last pic - just grease from the pepperoni or is it brushed with oil?

- Are you rotating the pies during the baking cycle?  I notice each pie has one area that is pretty charred compared to the rest of the crust.
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Offline ejomby

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Re: eJomby's Pizza Thread
« Reply #44 on: April 29, 2014, 12:46:57 PM »
Yes, the shininess is from a butter garlic sauce that I brush on.  The shine disappears about a minute later. 

I have not rotated.  Maybe I'll try that next time.

Here's a backlog of the last 3 weeks of pizzas.  Some aesthetic disasters, but they all tasted good.  So I think I'm doing much better on that front, achieving consistent flavor results.  The best of the batch here was one that I topped with some onions and asparagus that I had roasted ahead of time.