Author Topic: Capt. B's pizza journey.......  (Read 19985 times)

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Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #475 on: August 18, 2015, 10:54:18 PM »
Thank you Norma!
Bob


Offline jvp123

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Re: Capt. B's pizza journey.......
« Reply #476 on: August 19, 2015, 12:49:59 AM »
Apologies for posting so much but......the batches of dough usually come in 3's soooo.....An all meat thing. Pepperoni, chorizo cantimpalo, Serrano ham, green olives..... Five days in the fridge.......

To my eyes, this pie deserves a special recognition! Very nice Capt.!  :chef:
Jeff

Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #477 on: August 19, 2015, 08:57:55 AM »
Thanks Jeff!  The chorizo and Serrano ham came from one of those assortment packages we found at Trader Joes. Pretty tasty......
Bob

Offline carl333

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Re: Capt. B's pizza journey.......
« Reply #478 on: August 19, 2015, 01:04:45 PM »
I do Jeff, with avocado oil......

Hi Bob,

Besides taste, does this contribute to anything else? Better oven spring perhaps?   tks
Carl

Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #479 on: August 19, 2015, 08:42:25 PM »
Hey Carl. For me, oiling the rim pre bake helps with browning and helps make the rim crispy which we like. Side effects seem to be an increase in leoparding and blistering, which we also like. I got the idea from a Tom Lehman video and I know that Pizzeria Mozza does it as well. As far as oven spring, I'm not so sure. Over in the "more flavor in the dough" thread, in the New York forum, I posted a pic of a pie with one section oiled and one not. The difference in browning was pretty obvious and the oiled section had a bit better spring but that may have just been a coincidence.
Bob