Author Topic: Cinnamon Swirl Pizza  (Read 761 times)

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Online norma427

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Re: Cinnamon Swirl Pizza
« Reply #20 on: June 16, 2014, 09:09:37 AM »
No way...Norma's looks waaay better.  :chef:
My arteries are jitterbugging just looking at that bad boy.  :drool:
Thanks for trying this Norma.  :chef:

CB

Bob,

I do really have pie envy for my friends Swirl Pizza.  >:D My daughter asked me yesterday again if I would make another one for her workplace.  I told her it would be much easier for me if I just made more dough today at market and then made her one on Wednesday at home.  I am not sure if I am going to try my friends method or not.  I might try a NY style dough.

Norma
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Offline TXCraig1

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Re: Cinnamon Swirl Pizza
« Reply #21 on: June 16, 2014, 10:23:24 AM »
How about rolling the ropes in cinnamon-sugar before forming the pizza?
Pizza is not bread.

Online norma427

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Re: Cinnamon Swirl Pizza
« Reply #22 on: June 16, 2014, 10:59:27 AM »
How about rolling the ropes in cinnamon-sugar before forming the pizza?

Craig,

Your idea sounds very interesting.  :chef: When I posted my photos on facebook, my friend asked me what was that brown gooey stuff on top of my pizza.  I said that was the cinnamon sugar mixture and that was the way the cinnamon and sugar baked when sprinkled on top of the melted butter.  I am guessing that way of baking made something like a sticky bun gooey stuff. 

Since I used cold butter to grease the pan the pizza did not burn or fry on the bottom.  The bottom crust was almost completely white. 

Do you think the bottom would burn at all if the ropes were rolled in the cinnamon-sugar before forming the pizza?

My friend keep brushing butter on the pizza while it was baking.

Norma
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Offline TXCraig1

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Re: Cinnamon Swirl Pizza
« Reply #23 on: June 16, 2014, 11:16:38 AM »
Do you think the bottom would burn at all if the ropes were rolled in the cinnamon-sugar before forming the pizza?

I think it would be OK - maybe you would want to lower the oven temp some - 350-400F maybe?
Pizza is not bread.

Online norma427

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Re: Cinnamon Swirl Pizza
« Reply #24 on: June 16, 2014, 05:30:35 PM »
I think it would be OK - maybe you would want to lower the oven temp some - 350-400F maybe?

Craig,

Thanks!  I did bake at about 400 degrees F, so I will turn the oven down more if I try rolling the ropes in the cinnamon/sugar mixture.

Norma
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Online norma427

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Re: Cinnamon Swirl Pizza
« Reply #25 on: June 18, 2014, 10:57:06 PM »
I got started a little late tonight. I used 3 Detroit style dough balls to make a Cinnamon Swirl Pizza for my daughter to take to work tomorrow.

I cut the pieces of dough thinner and rolled in thinner ropes.  I used butter to grease the pan again.  I did use Craig's method of rolling in the cinnamon and sugar mixture.  I added a little more cinnamon and sugar on top of the buttered tempered dough.  The bake was at about 375 degrees F for about the same amount of time.

I have to wait until the Cinnamon Swirl Pizza cools some before the icing is applied. 

So far I like the looks of this swirl pizza better.  Thanks for your idea Craig!  ;)

Norma
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Online norma427

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Re: Cinnamon Swirl Pizza
« Reply #26 on: June 19, 2014, 10:22:28 AM »
I was in a hurry to make the icing and made it a little too thin.  I ran out of confectionery sugar so there was no way of making it thicker.  Now to wait and see if my daughter's co-workers like the cinnamon swirl pizza.  My daughter left me two slices this morning but I did not taste any as of now.  I wanted to try my other dough for this last pizza but my daughter said she liked the last one I made with the Detroit style dough.

Norma
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Offline TXCraig1

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Re: Cinnamon Swirl Pizza
« Reply #27 on: June 19, 2014, 10:37:46 AM »
That's what I'm talking about!  ;D
Pizza is not bread.

Offline Jon in Albany

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Re: Cinnamon Swirl Pizza
« Reply #28 on: June 19, 2014, 10:45:42 AM »
Wow! Looks great, Norma.

Online norma427

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Re: Cinnamon Swirl Pizza
« Reply #29 on: June 19, 2014, 11:30:29 AM »
That's what I'm talking about!  ;D

Craig,

You idea was very helpful!   ;D 8)   :chef: The pizza looks better on the bottom crust and did not burn at all.  This is a slice I just reheated in the microwave.  I think I will add a little more cinnamon when I roll the the ropes in the cinnamon/sugar the next time.

Norma
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Online norma427

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Re: Cinnamon Swirl Pizza
« Reply #30 on: June 19, 2014, 11:31:58 AM »
Wow! Looks great, Norma.

Thanks Jon in Albany!

Norma
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Offline TXCraig1

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Re: Cinnamon Swirl Pizza
« Reply #31 on: June 19, 2014, 12:15:48 PM »
You idea was very helpful!   ;D 8)   :chef: T

Awesome!
Pizza is not bread.


 

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