Author Topic: Minolta Rokkor's Pizza Crusade.  (Read 5433 times)

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Offline Minolta Rokkor

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Re: Minolta Rokkor's Pizza Crusade.
« Reply #125 on: May 20, 2016, 10:00:14 AM »
The Pizza crusade has finally begun.

My brother is  bringing two pizzas to work for two co-workers and a friend of his wants to make pizza from scratch at my home.

The show has finally hit the road.

Offline Minolta Rokkor

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Re: Minolta Rokkor's Pizza Crusade.
« Reply #126 on: May 22, 2016, 11:08:47 AM »
Wow, I just got an idea.

Yestarday, I put too much olive oil on my pizza, and it got on the bottom crust.

So I threw the soggy bottoms back on the steel for a few secs and eureka!
They came out stiff and crispy.

I saw how people usually reheat a slice of pizza with oil in pan, but now I'm gonna put the whole pizza on the steel with it being oiled on the bottom with shortening.

But i'm afraid it will catch on fire.

Offline texmex

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Re: Minolta Rokkor's Pizza Crusade.
« Reply #127 on: May 22, 2016, 12:16:23 PM »
Wow, I just got an idea.

Yestarday, I put too much olive oil on my pizza, and it got on the bottom crust.

So I threw the soggy bottoms back on the steel for a few secs and eureka!
They came out stiff and crispy.

I saw how people usually reheat a slice of pizza with oil in pan, but now I'm gonna put the whole pizza on the steel with it being oiled on the bottom with shortening.

But i'm afraid it will catch on fire.

Hmmm, I never use oil in the pan when reheating.  So are you going to cook the pizza, brush on oil, then reheat?
Chau has mentioned that he bakes the pizza, lets it cool on a rack 10 minutes than reheats for a minute or 2 to get the wonderful crisp. 

I once had too much oil on a pizza from pepperoni that oozed over onto the crust and that texture of fried dough led me to attempts at laminated thin crust. I think you would enjoy practicing different methods of making crispy thin pizzas to add to your mix.
Reesa

Offline Minolta Rokkor

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Re: Minolta Rokkor's Pizza Crusade.
« Reply #128 on: May 22, 2016, 06:21:01 PM »
Hmmm, I never use oil in the pan when reheating.  So are you going to cook the pizza, brush on oil, then reheat?
Chau has mentioned that he bakes the pizza, lets it cool on a rack 10 minutes than reheats for a minute or 2 to get the wonderful crisp. 

I once had too much oil on a pizza from pepperoni that oozed over onto the crust and that texture of fried dough led me to attempts at laminated thin crust. I think you would enjoy practicing different methods of making crispy thin pizzas to add to your mix.
Yup, cook, brush, re luanch.

I'll try a hot pizza and a cold one.

Offline Minolta Rokkor

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Re: Minolta Rokkor's Pizza Crusade.
« Reply #129 on: May 25, 2016, 11:35:14 AM »
3 soon to be pizzas.


Offline Minolta Rokkor

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Re: Minolta Rokkor's Pizza Crusade.
« Reply #130 on: May 25, 2016, 11:01:06 PM »
Well my brother made 1 of the pizzas while I was at the barber shop.
Then I came home and made the shrimp pizza.


I honestly don't know what happened to the third ball.

Offline Fodowsky

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Re: Minolta Rokkor's Pizza Crusade.
« Reply #131 on: May 26, 2016, 08:33:55 AM »
Looks good! What dough recipe did you use?
Jeff

Offline norma427

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Re: Minolta Rokkor's Pizza Crusade.
« Reply #132 on: May 26, 2016, 08:39:02 AM »
Minolta Rokkor,

Looks and sounds delicious!  :drool:

Norma

Offline PizzaJerk

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Re: Minolta Rokkor's Pizza Crusade.
« Reply #133 on: May 26, 2016, 08:52:21 PM »
Visually, from here, that is one of your best efforts yet!
May I glorify the Lord in all that I do.

https://www.facebook.com/TheLunchRoomPenArgyl

Offline Minolta Rokkor

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Re: Minolta Rokkor's Pizza Crusade.
« Reply #134 on: May 27, 2016, 04:09:50 AM »
Minolta Rokkor,

Looks and sounds delicious!  :drool:

Norma

Visually, from here, that is one of your best efforts yet!
Thank you both!

Looks good! What dough recipe did you use?
Your frankendough recipe, only with 65% water, 3% butter and honey,  2.5% salt and .02% yeast.

Can't get enough of it tbh.
« Last Edit: May 27, 2016, 04:11:39 AM by Minolta Rokkor »

Offline Fodowsky

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Re: Minolta Rokkor's Pizza Crusade.
« Reply #135 on: May 27, 2016, 08:39:23 AM »
It looks really good! I'll be making one tonight... can't wait!
Jeff

Offline Minolta Rokkor

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Re: Minolta Rokkor's Pizza Crusade.
« Reply #136 on: Yesterday at 04:06:45 PM »
It looks really good! I'll be making one tonight... can't wait!
Thanks!


Looks like my crusade is on a pause, family and I are running into severe financial issues.

Add to that, me using the oven at 550*F is costing them too much money.

Looks like i'll just be on stand by until we recover.

Matter of fact, i'll have to purchase a Blackstone if I want to make pizza.


Offline texmex

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Re: Minolta Rokkor's Pizza Crusade.
« Reply #137 on: Yesterday at 04:19:42 PM »
What you will save on gas or electric by using the Blackstone instead....a measurable amt. that will probably  pay for the Blackstone exponentially.   At least that's what I am telling myself since I stopped baking in my oven and started using propane again. The gas bill for my home went back to normal.
Reesa

Offline Minolta Rokkor

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Re: Minolta Rokkor's Pizza Crusade.
« Reply #138 on: Yesterday at 11:53:32 PM »
What you will save on gas or electric by using the Blackstone instead....a measurable amt. that will probably  pay for the Blackstone exponentially.   At least that's what I am telling myself since I stopped baking in my oven and started using propane again. The gas bill for my home went back to normal.
I don't know yet honestly.

I'm positive gas is much cheaper + the blackstone heats up quickly , so it doesn't have to stay on as long.