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Online dogboy

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my adventure in pizza
« on: February 03, 2014, 09:32:29 AM »
so this forum makes it easy to keep track of my adventures in making and eating pizza. So i hope its ok that I make this post and update it with my daily, weekly and monthly adventures in the pizza world.


Online dogboy

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Re: my adventure in pizza
« Reply #1 on: February 03, 2014, 09:33:03 AM »
above is one of my favorite places in chicago

Online dogboy

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Re: my adventure in pizza
« Reply #2 on: February 03, 2014, 09:34:07 AM »
back in 2010

Online dogboy

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Re: my adventure in pizza
« Reply #3 on: February 03, 2014, 09:34:49 AM »
Grady's pizza Bloomington Il.

Online dogboy

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Re: my adventure in pizza
« Reply #4 on: February 03, 2014, 09:35:24 AM »
Grilled 2012

Online dogboy

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Re: my adventure in pizza
« Reply #5 on: February 03, 2014, 09:37:04 AM »
a few more

Online dogboy

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Re: my adventure in pizza
« Reply #6 on: February 03, 2014, 09:42:34 AM »
Iraq. grilled pizza on Samoon (Iraqi bread)

Online dogboy

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Re: my adventure in pizza
« Reply #7 on: February 03, 2014, 09:54:37 AM »
One of 4 Super Bowl pizza. This is sausage and brocoli.
Made 3 pizzas to take to the local watering hole for the tailgate party. Got great reviews. Thank you to all on this forum for helping me improve GREATLY on the art of making pizza

Online dogboy

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Re: my adventure in pizza
« Reply #8 on: February 04, 2014, 09:53:59 AM »
Posted this on a diffrent thread but reposting on my adventure thread. Pizza Sierra Leone.  West Africa.

Online dogboy

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Re: my adventure in pizza
« Reply #9 on: February 04, 2014, 11:14:48 AM »
Feb 3 2013. Pizza. 24 hour poolish warm room temp rise. Not quite as airy.   A couple nice air pockets which I forgot to photo when it was finished. This was leftover from night before. Crust not as crispy. Have made other pizzas where crust was still crispy the next day.


Online dogboy

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Re: my adventure in pizza
« Reply #10 on: February 04, 2014, 11:17:08 AM »
Above. Rolled with 15 minute use after rolling. The sit time after rolling seems to help. I think that's called proofing?? Anyway need to let proof after rolling for at least 30 minutes I think.

Online dogboy

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Re: my adventure in pizza
« Reply #11 on: February 04, 2014, 02:04:02 PM »
Feb 4 2014. Poolish. 36 hours old refrigerator for 30 hours. Proofed on counter for 30min after stretching. Cheese and spinach. Pizza steel for 2 min. Top shelf 550. Moved to stone. Finished on steel. For 1 min.  Crust is a little soft. Although this was a thicker crust and. OT my cracker crust.

Offline Chicago Bob

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Re: my adventure in pizza
« Reply #12 on: February 04, 2014, 02:24:37 PM »
Grady's pizza Bloomington Il.
Yeah baby...good old paper bag wrap!  :)

Bob
"Care Free Highway...let me slip away on you"

Online dogboy

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Re: my adventure in pizza
« Reply #13 on: February 04, 2014, 02:34:02 PM »
Yeah baby...good old paper bag wrap!  :)

Bob
also known as greasy Grady's.  And a beautiful sweeeeet sauce. That's my choice for my birthday meal and the first pizza I eat when I get back from travels. They have a great cracker crust which flakes off at the bottom and leaves crumbles on the cardboard and in the bag. And oh yes I fold the card board and eat all the little cracklings. 
It's the pizza I want to clone.

Offline Chicago Bob

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Re: my adventure in pizza
« Reply #14 on: February 04, 2014, 04:28:56 PM »
Greasy Grady's!  :)


 
"Care Free Highway...let me slip away on you"

Offline dmckean44

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Re: my adventure in pizza
« Reply #15 on: February 04, 2014, 04:52:23 PM »
Grady's is cool, I love the huge perfectly balled sausage. I haven't eaten there is probably 14 years.

Online dogboy

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Re: my adventure in pizza
« Reply #16 on: February 04, 2014, 05:19:49 PM »
Greasy Grady's!  :)


 
nice one Bob!!! Lol

Online dogboy

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Re: my adventure in pizza
« Reply #17 on: February 05, 2014, 07:18:32 PM »
Feb 5. 2014. 48 hour poolish. Perferated crust. Spinach and prucetta (sp)
 Nice and crispy!!

Online dogboy

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Re: my adventure in pizza
« Reply #18 on: February 06, 2014, 03:55:01 PM »
Feb 6 2014. Poolish with milk. 200g KABF.  200g milk .4G ADY. Let it sit out 6 hours.. then 500g KABF.  240g milk. 4g ADY  plus seasonings. 12 hour cold rise. Dough was much dryer then when I use water with same amounts.  The flavor after cooking was outstanding! !  Cooked 550 on 1/4 steel. Crispy yet soft and tender. Not to chewy on the inside.
Stretched crust. 14inch 14 oz dough ball.
Ran out of moz/provolone so used a cheddar mix.
Red gold whole tomatoes. Not a bad tomatoe.

Online dogboy

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Re: my adventure in pizza
« Reply #19 on: February 07, 2014, 02:28:26 PM »
36 hour cold rise milk poolish. Rolled and perforated.  Fresh moz with sausage.  Cooked on steel. 550.