Author Topic: my adventure in pizza  (Read 13657 times)

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Online 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.


Online 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.

Online 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.

Online 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
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Online 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.

Online 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.

Online 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
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Online 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.

Online dogboy

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Re: my adventure in pizza
« Reply #60 on: February 25, 2014, 12:54:47 PM »
Poolish. Stretched.

Online dogboy

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Re: my adventure in pizza
« Reply #61 on: March 06, 2014, 09:04:19 PM »
Tonight's pizzas. A 8 hour poolish and an almost Fazzari thin cracker crust.
 I got in a hurry and cooked the Fazzari after only 8 hours. He stated I need a minimum of 18 for texture. I have a couple more batches of dough that I will wait that amount of time.
 The poolish was ok but also for taste would be best after 24 hours or longer.

Online dogboy

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Re: my adventure in pizza
« Reply #62 on: March 06, 2014, 09:06:58 PM »
Cracker was cooked on steel for 9 minutes at 550. Poolish on stone for 11 minutes.
Steel is placed on 2nd shelf from bottom and stone one shelf above the steel.
Oven is gas and heat source from the bottom.

Online dogboy

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Re: my adventure in pizza
« Reply #63 on: March 08, 2014, 12:34:48 AM »
Fazzari "every trick in the book" cracker. 32 hour dough. Good flavor. Nice texture. 1/8 inch thick. I rolled it out as thin as I could get it. Maybe next time roll not as thin.

Offline dmckean44

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Re: my adventure in pizza
« Reply #64 on: March 08, 2014, 12:39:18 AM »
It looks great to me. Nice job!

Offline norma427

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Re: my adventure in pizza
« Reply #65 on: March 08, 2014, 09:31:24 AM »
It looks great to me. Nice job!

 ^^^

Norma

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Re: my adventure in pizza
« Reply #66 on: March 08, 2014, 10:21:26 AM »
^^^

Norma
thanks you all!! It turned out well.  Again I think it was to thin to show lamination.


Online dogboy

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Re: my adventure in pizza
« Reply #67 on: March 13, 2014, 01:54:19 PM »
Ordered a Blackstone from lowes today!! Pickup in 10 days...

Online dogboy

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Re: my adventure in pizza
« Reply #68 on: March 14, 2014, 05:14:12 PM »
3.14 first attempt at stuffed deep dish. Sausage and spinach. Used cracker crust which seems to work well. More pics to follow after a 10 minute rest.
The dark color is cheese which I used the hmmm 2 Chicago restaurants and can't think of the names P somthing. We're cheese over laps the dough. But then I put the thin crust over top. Can't wait to cut and see how it looks.

Online dogboy

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Re: my adventure in pizza
« Reply #69 on: March 14, 2014, 05:24:14 PM »
More

Offline Chicago Bob

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Re: my adventure in pizza
« Reply #70 on: March 14, 2014, 10:10:38 PM »
Good look'in Stuffed dog....I bet that one ate reeeel nice.  Great job dude!  :chef:

CB
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Offline dmckean44

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Re: my adventure in pizza
« Reply #71 on: March 14, 2014, 11:20:40 PM »
I think that's the best looking pie in the whole thread!

Offline Chicago Bob

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Re: my adventure in pizza
« Reply #72 on: March 14, 2014, 11:33:24 PM »
I think that's the best looking pie in the whole thread!
Well now hang on there Dave....this beaut here wasn't too shabby..... 8)
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Offline dmckean44

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Re: my adventure in pizza
« Reply #73 on: March 14, 2014, 11:41:10 PM »
That's a fine under crust shot there.

Offline Chicago Bob

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Re: my adventure in pizza
« Reply #74 on: March 14, 2014, 11:50:00 PM »
You're dern toot'in it is.  :chef:
And the pro crumb is just a lil bonus.
« Last Edit: March 14, 2014, 11:51:49 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"