Author Topic: my adventure in pizza  (Read 4420 times)

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Offline dogboy

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Re: my adventure in pizza
« Reply #20 on: February 07, 2014, 02:44:47 PM »
Same dough as above except for stretched and pulled. Not Perferated. Cooked on stone and finished on steel.  Spinach.


Offline dogboy

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Re: my adventure in pizza
« Reply #21 on: February 09, 2014, 05:00:24 PM »
Feb 9 2014 Jim layhe's no knead dough.
24 hours. Airy soft.

Offline dogboy

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Re: my adventure in pizza
« Reply #22 on: February 10, 2014, 10:39:56 AM »
Layhe's no knead dough 38 hours thin crust. Perferated cooked on steel 550.

Offline dogboy

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Re: my adventure in pizza
« Reply #23 on: February 10, 2014, 10:48:56 AM »
Tried a new can of tomatos.  Pretty tasty IMO.

Offline dogboy

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Re: my adventure in pizza
« Reply #24 on: February 11, 2014, 01:01:31 PM »
Feb. 11 2014 Chicago deep dish.  Used my thin crust recipe. Usually for the cracker crust pizza.  Laminated the dough with chunks of butter. 3 fold and roll. About 1/4 thickness.  Coated the pan with butter. Topped with cheese. Red gold whole tomatos squeezed and broken up. Also added a little sauce to fill in the gaps. Topped with parm. Cheese after cooking.
Baked on top rack at 450 for 35 minutes.
It's a little dense but can see and feel the lamination.

Offline dogboy

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Re: my adventure in pizza
« Reply #25 on: February 11, 2014, 01:25:20 PM »
Also note to self. I did refrigerator after rolling to let the butter get cold again.

Offline dogboy

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Re: my adventure in pizza
« Reply #26 on: February 11, 2014, 07:37:33 PM »
Evening deep dish. Sausage. Cooked at 450. Sausage and everything cooked well. 35 min.

Offline Chicago Bob

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Re: my adventure in pizza
« Reply #27 on: February 11, 2014, 08:18:30 PM »
Evening deep dish. Sausage. Cooked at 450. Sausage and everything cooked well. 35 min.
Looks real good dog....what brand of cheese you have on the bottom there?

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

Offline dogboy

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Re: my adventure in pizza
« Reply #28 on: February 11, 2014, 08:30:21 PM »
Looks real good dog....what brand of cheese you have on the bottom there?

Bob
thanks Bob
It's the jewel/osco brand. Cheap. provolone. But not to bad.

Offline dogboy

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Re: my adventure in pizza
« Reply #29 on: February 14, 2014, 05:23:51 PM »
Deep dish and thin crust. Used a 6 hour poolish. Added the rest after 6 hours and 1/2 milk/water for rest of hydration. To wet for deepdish. Laminated the deepdish with butter chucks.3x.


Offline dogboy

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Re: my adventure in pizza
« Reply #30 on: February 14, 2014, 05:29:10 PM »
24 hours old dough.The thin crust tasted great.and airy. I like the milk. Fixed the deepdish by pulling it from the pan and cooking it directly on the steel for 2 minutes.

Offline Tampa

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Re: my adventure in pizza
« Reply #31 on: February 15, 2014, 08:48:28 AM »
24 hours old dough.The thin crust tasted great.and airy. I like the milk. Fixed the deepdish by pulling it from the pan and cooking it directly on the steel for 2 minutes.
Those are some hearty looking pies.  Save me a slice of that deep dish. :P
Dave

Offline dogboy

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Re: my adventure in pizza
« Reply #32 on: February 17, 2014, 02:53:29 PM »
Thanks Dave.  Sure will save you some. Always have pizza and dough.

Offline dogboy

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Re: my adventure in pizza
« Reply #33 on: February 17, 2014, 02:54:39 PM »
Trying the Loowater's emergency deep dish today. Got snowed in and have plenty of stuff to make pizza!!! Pictures later.

Online pythonic

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Re: my adventure in pizza
« Reply #34 on: February 17, 2014, 03:11:17 PM »
Trying the Loowater's emergency deep dish today. Got snowed in and have plenty of stuff to make pizza!!! Pictures later.

Have you tried the Malnatis DD?
If you can dodge a wrench you can dodge a ball.

Offline dogboy

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Re: my adventure in pizza
« Reply #35 on: February 17, 2014, 03:30:59 PM »
Have you tried the Malnatis DD?
I have not. I was just searching for an emergency deep dish and the loos came up.

Offline dogboy

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Re: my adventure in pizza
« Reply #36 on: February 17, 2014, 06:12:55 PM »
Sausage loowater's emergency deep dish.

Online pythonic

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Re: my adventure in pizza
« Reply #37 on: February 17, 2014, 11:15:34 PM »
Go check out the Chicago forum and the threads are near top of page.
If you can dodge a wrench you can dodge a ball.

Offline dogboy

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Re: my adventure in pizza
« Reply #38 on: February 19, 2014, 01:24:31 PM »
Feb 19. Thin crust. Docked. Midwest cracker style. 1/4 thick rolled. Semolina on peel. Also semolina slightly pressed into bottom of skin.

Offline dogboy

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Re: my adventure in pizza
« Reply #39 on: February 19, 2014, 01:29:34 PM »
One more


 

pizzapan