Author Topic: 10 days 5 types of Pizza  (Read 4730 times)

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Offline DKM

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10 days 5 types of Pizza
« on: June 30, 2003, 10:14:56 AM »
Over the next 10 days I will be making 5 different types of Pizza for various family and friends.

I'll be doing Chicago using Michelle's recipe, thin crust using Steve's recipe on this web site with his sauce, New York using a recipe that Steve has posted on this board, a classic Italian with a recipe from a friend, and focaccia from Jeff Smith.

Wish me luck!

DKM
« Last Edit: June 30, 2003, 10:15:15 AM by DKM »
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Offline Steve

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Re:10 days 5 types of Pizza
« Reply #1 on: June 30, 2003, 11:40:11 AM »
Keep us posted!

Regarding my thin-crust sauce -- make sure that the green bell pepper and onion is chopped -very- finely (or minced). I use a Zyliss chopper to make quick work of it. And see if you can find yourself some RedPack Whole Peeled Tomatoes in Heavy Puree (not the Italian style) for this sauce.
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Offline DKM

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Re:10 days 5 types of Pizza
« Reply #2 on: June 30, 2003, 02:17:35 PM »
Already have the redPack.

Thats for the advise on the opnion and Bell Pepper.

DKM
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Offline Randy

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Re:10 days 5 types of Pizza
« Reply #3 on: June 30, 2003, 04:29:56 PM »
Sounds like a pizza business to me.
:o)
Good luck.
Randy

Offline DKM

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Re:10 days 5 types of Pizza
« Reply #4 on: June 30, 2003, 10:24:20 PM »
Well with 6 years in Pizza business I am:

1. Use to it

2. Gald I now work with computers.

DKM
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Offline DKM

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Re:10 days 5 types of Pizza
« Reply #5 on: July 04, 2003, 11:08:03 AM »
Two down and three to go.

The Thin Crust was a big hit.  First patch of sauce went over real well, the second a even better because I added a few crushed red pepper flakes in the sauce.

The classic Italian was liked, but not as well.  I think it was because the topping are so light.

Chicago Deep Dish tomorrow!

Happy 4th everyone, got to go check the Q.

DKM
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Offline Randy

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Re:10 days 5 types of Pizza
« Reply #6 on: July 05, 2003, 03:28:47 PM »
I tried Michael’s Chicago style pizza and loved it.

Offline Randy

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Re:10 days 5 types of Pizza
« Reply #7 on: July 10, 2003, 02:47:37 PM »
DKM, How did they turn out?

Offline DKM

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Re:10 days 5 types of Pizza
« Reply #8 on: July 11, 2003, 11:00:08 AM »
Still trying to recover!

Between Pizza and Q I have put on 7 pounds!!

All pizzas were medium in size and I typically made 3 a vegetarian (black olive, green pepper, and onion), pepperoni and sausage, and cheese.


The Thin Crust - They loved it.  As stated above I added some crushed red pepper flakes to the second batch of sauce and that went over in a big way. The original was also well liked.

I made no changes to the recipe for the crust it was a big hit.  I had to convince one person I did not get it from the local Pizza Hutt.

The ‘Classic Italian’ – it was well like, but most thought the topping were too light.  Of course I am in Texas

The Chicago Deep Dish – WOW!  It was the biggest hit.  They LOVED it.  Nobody had ever had one before.   The crust turned out nice and flaky and full of flavor (25 hours from mixer to oven).

The Focaccia – It turned out to be a basic thick crust pizza.  They liked flavor of the crust.  Sauce I used was the same as my New York (posted somewhere on this board) with a little more garlic.

The New York – Turned out really good.  My brother who lived in New York City for two year a few years back said it reminded him of some of the pizza he use to eat there.

Over all it was quite successful with no major disasters.

The Chicago was by far the biggest hit.  The New York and Thin were well liked with the Italian and Focaccia getting the "It’s good" comments.

I'm happy and hope never to do it again with out getting paid!  :)

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Offline Randy

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Re:10 days 5 types of Pizza
« Reply #9 on: July 11, 2003, 02:14:08 PM »
Don't tell me you are a barbecue too.  My pasions in life are barbecue, pizza and old tractors.  Well and a couple of others.
http://home.bellsouth.net/p/PWP-ATISCaseTractors


Offline DKM

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Re:10 days 5 types of Pizza
« Reply #10 on: July 12, 2003, 02:53:04 PM »
Don't tell me you are a barbecue too.  My pasions in life are barbecue, pizza and old tractors.  Well and a couple of others.
http://home.bellsouth.net/p/PWP-ATISCaseTractors


Texas barbecue.  Nothing like smoked red meat.  My other food crazes are Chocolate/Candy and pesant mexican.

DKM
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Michelle

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Re:10 days 5 types of Pizza
« Reply #11 on: July 13, 2003, 08:25:58 PM »
Randy, DKM - Just curious if you made any adjustments to the Chicago Style or what other improvements can be made?

Offline Randy

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Re:10 days 5 types of Pizza
« Reply #12 on: July 13, 2003, 09:00:36 PM »
Michelle I have tried increasing the salt to a tablespoon kosher salt and thought that excessive.  I tried 500 F but that was to high. I will try 475 Tuesday.  I tried a ¼ cup Crisco but thought that excessive.  But that is my taste buds. :) The site recipe for Lou Malnati's Chicago Style Pizza calls for equal quantities of flour and water and produces a very dry dough.  As you can see I have reduced the flour for the next test.
This will be a two day cold retarded dough.
What variations have you tried?

Randy

The dough I made this Sunday for Tuesday evening is as follows:

2 Teaspoons SAF yeast
2 Teaspoons raw sugar
1 C. warm water
1 Tablespoon  shortening
1 Tablespoon Olive Oil
3 Tablespoons cornmeal
13.8 oz. King Arthur Bread flour.
1 Teaspoon salt

It made 2 thick 8”(I use cake pans) pizza’s I have not tried 9 inch pans. Use olive oil in the pan. Try 475 for 20 minutes.
May have to go back to 450.

Offline DKM

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Re:10 days 5 types of Pizza
« Reply #13 on: July 13, 2003, 09:07:56 PM »
I made yours as posted.

Honestly I could not tell much of a difference between yours and mine except the taste of the cornmeal.  I may sub that into mine next time.

DKM
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Offline Randy

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Re:10 days 5 types of Pizza
« Reply #14 on: July 16, 2003, 07:34:05 AM »
Here is a picture of my experimental pizza recipe I listed above.
The flavor was very good and the pizza had a nice crisp crust.  475F was the perfect temperature for 8 inch pans.  They cooked for 20 minutes.
But I thought the oven rise was to much for a Chicago pizza.  You see how the rise pushed the topping over the edge and the extra thick sides.  I think I will cut the yeast in half for the next try.
As for the two day retardation in the Frig versus one day, I tasted no advantage.
What is everybody else trying?  But I will tell you I use a three day rise on my New York style and find it much better.

Randy


 

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