Aldo
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« Reply #160 on: November 03, 2009, 01:34:10 AM » |
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Jeez -- you people are a tough crowd! No, you can't get rid of me with names, and I've shared what I will. I do apologize, but here's a picture of a piece of pizza I baked. Keep up the good work, you guys, you're right to fight "trolls" -- I saw a guy post something like "hlep, I need to get a grea recipe, I'm opening a pizza place in a week" or something like that. No, that's "troll." I do very much appreciate your candor. You are clearly a crowd I respect, and hopfully in time I'll earn yours. Mangia!
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mrmojo1
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« Reply #161 on: November 05, 2009, 01:51:55 AM » |
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here's last fridays attempt! my pan is the worst, its like 14 inch with a 2 inch lip. so i made a big big pie. with a high back crust! used like 15% smolina, was delicious. i have a long way to go, but it was very good. leftovers were equally awesome.
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mrmojo1
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« Reply #162 on: November 05, 2009, 01:55:29 AM » |
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one more...still too saucy for some, but i likka the sauce!
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Aldo
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« Reply #163 on: November 06, 2009, 01:08:00 AM » |
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Hey, Mr. Mojo 1, I notice you're using an aluminum pan. If you're interested in the steel deal, there's a store in Chicago called Krasny & Co. where I picked up my pans. I've used both and prefer steel. I don't know if you've tried steel, but I find that a half hour at 450 for a 14 inch stuffed yields a good, light to golden brown crust. They're not as tall an edge as the ones you're using, but maybe you prefer yours. Well, if you're interested, you can Google "Krasney & Co." and there's a Yelp link and other entries with their contact info. Tell 'em you want steel stuffed pizza pans, and I bet they'll ship.
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BTB
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« Reply #164 on: November 06, 2009, 06:44:02 AM » |
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Good looking pizza, Mr. Mojo. I sense it could have been cooked a tad more, but maybe that's the shiny pan. At 450 degrees F and on a lower shelf, I would think about 45 minutes time would be right, but you'll need to watch it carefully. For such a large stuffed, maybe even lower the temperature to 425 or 435. My 9" deep dish pizza normally takes almost a half hour at 450 to 475. I always order the stuffed pizza with extra sauce on top, too, so I'd like the amount of sauce you put on.
Bed, Bath & Beyond stores, which I think are everywhere, has some great darker 9" and 14" pans (think they're good Chicago Metallic) that you can easily run out and get. The shiny pan you used does not help with coloring, but it still looked very good. My favorite, however, is getting nonperforated pans with PSTK from Pizzatools.com.
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mrmojo1
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« Reply #165 on: November 06, 2009, 11:44:58 AM » |
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Excellent advice guys!! thank you very much. i do want a new pan, that aluminum pan is really crappy! yeah, i have to put foil on top part way through becuase the crust is browning on top too fast, compared to the rest. i totally agree it could have used some more time!! and i should lower the rack more.....good points!! thanks gang. I will look into those pan recommendations and i plan on making a purchase. i will let you knwo what i get. thanks again!!!
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buenokid
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« Reply #166 on: November 08, 2009, 11:16:11 PM » |
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I made pizza this past weekend as well. I made the dough a couple hours before. I've been wondering what SPECIFIC advantages I get by doing a cold fermentation with ADY or IDY.
My recipe is a modified one that came from buzz I believe. I made it bigger and have made small adjustments for my personal tastes.
One problem I continually run into is having enough dough to work with. I suppose this can be easily fixed by adding more flour, haha? I have used about 13% oil but recently have been experimenting to see how I like more oil in the dough.
Some pictures of what I made.
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mrmojo1
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« Reply #167 on: November 11, 2009, 01:05:54 PM » |
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Looks yummy!! nice golden color on the crust! cheese and sauce look delicious!! great job!!
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Mad_Ernie
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« Reply #168 on: November 11, 2009, 01:14:08 PM » |
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I echo mrmojo1's comments. Nice pics!  |
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Let them eat pizza.
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buenokid
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« Reply #169 on: November 13, 2009, 04:53:50 PM » |
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This was kind of lost in my post perhaps but...
What is the benefit of a cold fermentation over a few hours of rise time?
How much of a difference does this aspect make?
- Blaine
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loowaters
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Where's my knife and fork?
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« Reply #170 on: November 13, 2009, 09:13:24 PM » |
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This was kind of lost in my post perhaps but...
What is the benefit of a cold fermentation over a few hours of rise time?
How much of a difference does this aspect make?
- Blaine
With the richness of the dough (use of oil), not too much. However, you may want to adjust your yeast amounts depending on how you will proof it. Loo |
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Using pizza to expand my waistline since 1969!
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