Author Topic: Good results tonight - with pics  (Read 4481 times)

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Offline Bluesology

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Good results tonight - with pics
« on: August 13, 2008, 10:42:18 PM »
Tried out the Pizza Inn recipe for the dough and was pretty happy with the results.  It seemed more stable during baking than other formulations I have used that seem to burn suddenly and quickly if you aren't paying close attention.  It was lacking a little bit in color but it had a nice crisp texture.  The PSTK cutter pan has made a big difference.

The sauce was a simple 6 in 1 based - for the toppings I started with a layer of Applegate Farms deli style pepperoni, then about two parts whole milk mozzarella to one part provolone.  Then I added some regular style pepperoni and added a layer of shredded domestic Parmesan.  Everything came through very nicely.

Chad


Offline candyman

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Re: Good results tonight - with pics
« Reply #1 on: October 08, 2008, 10:55:16 PM »
Wow... that looks amazing!  Yum.  What crust recipe did you use???

Joe
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Offline ctimmer

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Re: Good results tonight - with pics
« Reply #2 on: October 10, 2008, 12:09:41 AM »
Did you use the 3/4 cup of water called for? I have always had to use a full cup. Maybe it's the dry climate up here.

Looks like a great pizza.

Curt

Offline Bluesology

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Re: Good results tonight - with pics
« Reply #3 on: October 20, 2008, 09:40:08 PM »
Yeah, I've modified my recipe to include a full cup of water.  Three fourths never was quite enough for me either.


Chad

Online Pete-zza

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Re: Good results tonight - with pics
« Reply #4 on: October 20, 2008, 09:51:59 PM »
What crust recipe did you use???

Joe,

The recipe used is this one: http://www.pizzamaking.com/pizzainnstyle.php.

Peter

Offline Vlap

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Re: Good results tonight - with pics
« Reply #5 on: December 19, 2008, 01:17:10 PM »
Thanks for that link pete.

What is the cutter pan mentioned?

Online Pete-zza

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Re: Good results tonight - with pics
« Reply #6 on: December 19, 2008, 02:52:49 PM »

Offline BTB

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Re: Good results tonight - with pics
« Reply #7 on: December 21, 2008, 09:39:13 AM »
Use of a cutter pan from pizzatools.com is the best way to make a thin crust (including cracker crust) pizza in my personal estimation, at least for my styles of thin crust pizzas.  I got the 14" which is a good size as you can make small, medium and large sizes up to 14".  Be careful on getting one larger than that as it could present problems in getting it to fit in some ovens.  (Some people find out too late that the pan they received doesn't fit their particular oven.)

Online Steve

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Re: Good results tonight - with pics
« Reply #8 on: January 11, 2009, 07:45:38 PM »
Thanks for the info!  :chef:
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