Author Topic: Good golly...we are almost home free  (Read 5205 times)

0 Members and 1 Guest are viewing this topic.

Offline mrmojo1

  • Supporting Member
  • *
  • Posts: 350
  • pizza sans frontières
Re: Good golly...we are almost home free
« Reply #60 on: January 25, 2014, 04:51:34 AM »
love that last shot with it hanging over the plate!  this should be the new standard shot for crust rigidity!!  from the looks, I like mine a little more crisp.  but that's such a personal opinion.  i'd pay good money for that pizza!  looks fabulous!  great job!!


Offline pythonic

  • Registered User
  • Posts: 2202
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Good golly...we are almost home free
« Reply #61 on: January 25, 2014, 03:06:31 PM »
love that last shot with it hanging over the plate!  this should be the new standard shot for crust rigidity!!  from the looks, I like mine a little more crisp.  but that's such a personal opinion.  i'd pay good money for that pizza!  looks fabulous!  great job!!

I appreciate the kind words MrMojo.  Getting the thickness correct is key as well.  If it's too thin it tastes totally different.

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

Offline pythonic

  • Registered User
  • Posts: 2202
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Good golly...we are almost home free
« Reply #62 on: January 26, 2014, 09:53:57 PM »
Another attempt tonight reinforced my point that a 4:30 bake time at 500F w/convection is the money spot for this dough.  Heavy toppings = more time in the oven and means a harder crust.  Next time I may try moving to a screen after 4:30 on stone to see if it's still how I like it.

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

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10881
  • Location: North Carolina
  • Easy peazzy
Re: Good golly...we are almost home free
« Reply #63 on: January 26, 2014, 10:07:22 PM »
Another attempt tonight reinforced my point that a 4:30 bake time at 500F w/convection is the money spot for this dough.  Heavy toppings = more time in the oven and means a harder crust.  Next time I may try moving to a screen after 4:30 on stone to see if it's still how I like it.

Nate
That is one delicious looking pie with a very popular topping combo atop....we could make money wit dat!  :chef:

May sound backward but I have seen surprisingly good results with doing the opposite...start on screen then transfer.  ;)
 Makes for a fool proof launch with our under paid help too.   ;D

Bob
"Care Free Highway...let me slip away on you"

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10881
  • Location: North Carolina
  • Easy peazzy
Re: Good golly...we are almost home free
« Reply #64 on: October 16, 2014, 08:04:38 PM »
I`m making this tonight....my Good Golly better be jolly, good ole Nate !!   ;D
« Last Edit: October 16, 2014, 08:13:46 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Offline pythonic

  • Registered User
  • Posts: 2202
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Good golly...we are almost home free
« Reply #65 on: October 16, 2014, 08:38:30 PM »
I`m making this tonight....my Good Golly better be jolly, good ole Nate !!   ;D

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

Offline cc2323

  • Registered User
  • Posts: 29
  • Location: Milwaukee, WI.
  • I Love Pizza!
Re: Good golly...we are almost home free
« Reply #66 on: October 23, 2014, 02:23:17 PM »
I've made this dough 3 times over the past week and give it a big time thumbs up. Chicago thin happens to be my favorite style if I had to choose. In the past I've always used vegetable oil instead of corn when a recipe called for it just out of laziness, but I wanted to be spot on with this recipe so picked some up. Glad I did, it is thinner than other oils, it made working the dough super easy.

The first pic was just an 8 hour or so room temp rise. I did the red sauce, but swapped marjoram for fennel because I'm not wild about fennel. Green pepper, black olive, white onion. About 4 ounces of part skim mozz/provolone (80-20). In order to fill a 14" pan I had to roll it quite thin. I don't have a convection oven setting, so just did 500 degrees for 7 minutes. It was great.

Second pic was same dough, but left in the fridge for 2 days. Prepped the oven at 525, with a plan to stretch it by hand and cook on steel. I might not have left it out for long enough though, it was still pretty cool to the touch, and harder to stretch. Toppings were alfredo sauce, mustard greens, shrimp (pre-broiled with olive oil n' garlic parsley for 4 minutes). Cheese was provolone/parmesan (70/30). 6 minute bake. It turned out more New York style in that it was thin + big cornice, but sooooo tasty. Fresh basil and marash pepper flakes post bake really tied the flavors together. Home run!

Offline pythonic

  • Registered User
  • Posts: 2202
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Good golly...we are almost home free
« Reply #67 on: October 23, 2014, 02:28:11 PM »
Your pizzas look great.  Glad you like the dough.

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


 

pizzapan