Author Topic: my adventure in pizza  (Read 12803 times)

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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.


Offline 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.

Offline 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

Offline dmckean44

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Re: my adventure in pizza
« Reply #40 on: February 19, 2014, 01:31:48 PM »
Are you using the same dough for everything?

Offline dogboy

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Re: my adventure in pizza
« Reply #41 on: February 19, 2014, 01:34:32 PM »
Are you using the same dough for everything?
no I switch up. This is my favorite crackery crust. I have been using lots of poolish.  Also used a variation of Malnatis. But this one seems to be my favorite and works well for deepdish.
Cooked on steel for 8 minutes.  Preheat oven 1 hour at 550.


Offline dogboy

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Re: my adventure in pizza
« Reply #42 on: February 19, 2014, 01:35:56 PM »
Very similar to a Monicals if by chance you have tried them.

Offline dmckean44

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Re: my adventure in pizza
« Reply #43 on: February 19, 2014, 01:39:59 PM »
Yeah, I know Monical's.

Offline dogboy

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Re: my adventure in pizza
« Reply #44 on: February 19, 2014, 01:47:41 PM »
I want a gradys crust. The kind that's thin. With some bubbles. But yet the bottom crust breaks away with a flick of a finger and leaves a soft skin under.

Offline Chicago Bob

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Re: my adventure in pizza
« Reply #45 on: February 19, 2014, 04:21:53 PM »
Feb 19. Thin crust. Docked. Midwest cracker style. 1/4 thick rolled. Semolina on peel. Also semolina slightly pressed into bottom of skin.
Hey Dog, you ever had a Vito&Nicks pie?

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

Offline dogboy

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Re: my adventure in pizza
« Reply #46 on: February 19, 2014, 08:29:49 PM »
Hey Dog, you ever had a Vito&Nicks pie?

Bob
CB I have not tried vito and nicks but the girlfriend has.

Offline dogboy

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Re: my adventure in pizza
« Reply #47 on: February 20, 2014, 11:55:14 AM »
Making dough today. again trying milk as a blend with water.
300g KABF
100g Semolina
100g Milk (warm)
50g Water (warm)
1 packet of ADY (I think about 6g)
32g Corn oil
 Bulk rise warm for 6 hours
This may be way to much yeast?? Hoping to throw in fridge for 48 hours but I will probably test at 24 and 48.

Offline dmckean44

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Re: my adventure in pizza
« Reply #48 on: February 20, 2014, 01:51:38 PM »
That's a lot of yeast, around 2% I think.

Offline dogboy

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Re: my adventure in pizza
« Reply #49 on: February 20, 2014, 02:38:24 PM »
That's a lot of yeast, around 2% I think.
I thought it was.. The poolish recipes usually only call for .25g  guess I will see how this turns out.


 

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