Author Topic: my adventure in pizza  (Read 6962 times)

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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.


Offline dogboy

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Re: my adventure in pizza
« Reply #50 on: February 21, 2014, 01:38:10 PM »
From dough above made a deep dish.  Spinach.

Offline dogboy

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Re: my adventure in pizza
« Reply #51 on: February 21, 2014, 01:39:10 PM »
Usually my thin crust but has been doing wonders for the deep dish.

Offline dogboy

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Re: my adventure in pizza
« Reply #52 on: February 21, 2014, 02:58:45 PM »
Unbelievably tasty. By far the best I have made yet.
Sauce was a 28oz can  rushed tomatos drain and strained. That went over the spinach. Then a 28 oz can whole tomatoes pureed with fennel seed. Dried oregano/basil. Table spoon of strawberry jelly. Garlic salt. And 1 small can of paste. Spooned on to fill the top.

Offline dogboy

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Re: my adventure in pizza
« Reply #53 on: February 21, 2014, 03:01:37 PM »
Baked at 425 for 35 minutes

Offline Chicago Bob

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Re: my adventure in pizza
« Reply #54 on: February 21, 2014, 03:04:08 PM »
Unbelievably tasty. By far the best I have made yet.
Sauce was a 28oz can  rushed tomatos drain and strained. That went over the spinach. Then a 28 oz can whole tomatoes pureed with fennel seed. Dried oregano/basil. Table spoon of strawberry jelly. Garlic salt. And 1 small can of paste. Spooned on to fill the top.
Boy, and you'd never even believe there was that much sauce on that little pizza.  8)

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

Offline dogboy

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Re: my adventure in pizza
« Reply #55 on: February 21, 2014, 03:05:43 PM »
Boy, and you'd never even believe there was that much sauce on that little pizza.  8)

Bob
oops. Well I didn't use all the sauce.. I did use all the strained tomatos.

Offline dogboy

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Re: my adventure in pizza
« Reply #56 on: February 22, 2014, 01:34:42 PM »
1st attempt at pan pizza. Or is it detroit? Not sure what to call it.
Poolish 24 hour cold rise.

Offline dogboy

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Re: my adventure in pizza
« Reply #57 on: February 24, 2014, 01:21:28 PM »
48 hour poolish. Stretched from techniques seen on videos on another thread.

Offline Chicago Bob

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Re: my adventure in pizza
« Reply #58 on: February 24, 2014, 01:29:44 PM »
1st attempt at pan pizza. Or is it detroit? Not sure what to call it.
Poolish 24 hour cold rise.
For something like that I just usually call it...."this here's some damn good pizza folks!"  ;D

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

Offline dogboy

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Re: my adventure in pizza
« Reply #59 on: February 25, 2014, 12:44:51 PM »
Feb 25. Deep dish with cracker crust. 60 hour old dough.
Thin crust poolish 56 hour old cold rise.


 

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