Author Topic: Pequods with black pepper crust, sausage, fennel and chopped onion  (Read 1198 times)

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Offline PizzaGarage

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Pequods with black pepper crust, sausage with fennel and chopped onion.   Stanislaus 74:40 / Stanislaus Pizza sauce + Spices and herbs.  This was a good pizza and I really liked the caramelized edge.  I thought I would not like it at all.  Did not taste burnt which was a surprise.  Cooked at 450 on screen for 30 min.

Dough:

KAAP
Hydration: 60%
Yeast IDY: .375
Sea Salt : 2%
Brown Sugar: 4.5%
Cultured Butter: 6%
Course Ground Blk Pepper: .15%

48 hour rise
12"=  18 oz dough ball.
1 hour pan rise - room temp

Bake 450 on stone on screen  25-30 minutes

Sliced Whole Milk low moisture mozz.
« Last Edit: March 17, 2014, 11:45:33 AM by PizzaGarage »

Offline PizzaGarage

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Re: Pequods with black pepper crust, sausage, fennel and chopped onion
« Reply #1 on: March 16, 2014, 09:14:41 PM »
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Offline dogboy

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Re: Pequods with black pepper crust, sausage, fennel and chopped onion
« Reply #2 on: March 16, 2014, 10:59:33 PM »
Wow that looks fantastic! !!!

Offline pythonic

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Re: Pequods with black pepper crust, sausage, fennel and chopped onion
« Reply #3 on: March 17, 2014, 08:15:48 AM »
Didn't know this board had a ringer.  Awesome pie PG.

Nate
If you can dodge a wrench you can dodge a ball.

Offline PizzaGarage

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Re: Pequods with black pepper crust, sausage, fennel and chopped onion
« Reply #4 on: December 21, 2014, 09:03:19 PM »
I'm back on this style again and wondering if anyone knows if Pequods does a pan rise or not?  I think this crust was too light and airy.  I just had one of their pizzas and the crust was pretty dense.....



Thanks


Offline Chicago Bob

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Re: Pequods with black pepper crust, sausage, fennel and chopped onion
« Reply #5 on: December 21, 2014, 09:42:44 PM »
Freak'in amazing PG!!  :drool:
"Care Free Highway...let me slip away on you"

Offline vcb

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Re: Pequods with black pepper crust, sausage, fennel and chopped onion
« Reply #6 on: December 21, 2014, 10:45:28 PM »
Food Network just had a Top Ten restaurants show with host Bobby Flay and when they went to Chicago, they picked Burt's Place in Morton Grove.

If you catch the replay, you'll see Burt show us more than we've ever seen about how he makes his pizzas.

He does a 3 to 4 hour rise, then oils a pan and lets it rise in the pan for another 2 hours, then lightly presses out his dough.
He bakes for 20 minutes, so he must be baking that sucker really hot, like 475 to 500 degrees.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline PizzaGarage

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Re: Pequods with black pepper crust, sausage, fennel and chopped onion
« Reply #7 on: December 21, 2014, 11:28:52 PM »
Thanks CB!!!

VCB - I will look for that, so are you thinking he does a bench rise same day dough maybe then a 2 hour pan rise....did they show where he was rising ( near the ovens or on a table somewhere )


Thanks

Offline vcb

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Re: Pequods with black pepper crust, sausage, fennel and chopped onion
« Reply #8 on: December 21, 2014, 11:54:21 PM »
Thanks CB!!!

VCB - I will look for that, so are you thinking he does a bench rise same day dough maybe then a 2 hour pan rise....did they show where he was rising ( near the ovens or on a table somewhere )


Thanks

The replay is on in about 7 minutes. Burt comes in at about 33 minutes.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/


 

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