Author Topic: Another pizza weekend  (Read 13109 times)

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Offline DKM

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Re:Another pizza weekend
« Reply #25 on: September 25, 2003, 04:34:23 PM »
Found this interesting recipe site.
http://www.geocities.com/BourbonStreet/Bayou/1134/Pizzas.html

I've seen that before.  Think I tried it once, not bad.  But I prefer my current one.

DKM
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Offline Randy

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Re:Another pizza weekend
« Reply #26 on: September 25, 2003, 05:04:34 PM »
I've got the in the cooler for Friday.  Interesting mixing instructions.  I premix half of the flour water and yeast, but I never ran the mix phase for 10 minutes.  Seems like the oil would limit gluten development.  I did follow instructions on this one for tomorrow.

Randy

Offline Steve

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Re:Another pizza weekend
« Reply #27 on: September 26, 2003, 09:48:23 AM »
1 1/2 cups warm water (about 110 degrees F)
2 teaspoons active dry yeast
2 teaspoons sugar
3 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup crisco
1 teaspoon salt

DKM, your recipe was excellent!  :)  Very buscuit-like and very tasty. I cooked it for 25 minutes at 450 degrees, but the bottom was undercooked (the sides and top were golden brown). I'll have to cook it longer next time.

Offline Randy

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Re:Another pizza weekend
« Reply #28 on: September 26, 2003, 10:03:54 AM »
I think we have a terminology problem here.  I tried this crust and it is nothing like a biscuit.  Where you boys live?  Are y’all yankees and eat biscuits out of a can?
 :o

Randy

Offline Steve

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Re:Another pizza weekend
« Reply #29 on: September 26, 2003, 10:20:26 AM »
Ok, it was a soft and moist crust... the cornmeal provided a slight "toothiness" to the crust, but I'd have to say that it was very biscuit-like. This may have something to do with the fact that my dough was very sticky when I put it out to rise... I probably didn't use enough flour. And it's also probably due to the fact that the bottom didn't brown (I seem to be having this problem lately!)

So, yes, the best description that I can come up with is "buscuit-like".   ;D

Offline Randy

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Re:Another pizza weekend
« Reply #30 on: September 26, 2003, 11:15:46 AM »
Your forgiven.   :)
We do take our biscuits very seriously down here in Georgia.  Many still use lard.  If you run across White Lily self rising flour where you live try their biscuit recipe and you will see what I mean.  Southern flour is very low in protein and is excellent for cakes and pie crust.  However the low gluten development makes it a poor performer when it comes to yeast dough.
http://www.whitelily.com/

Randy

Offline DKM

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Re:Another pizza weekend
« Reply #31 on: September 26, 2003, 11:52:26 AM »
DKM, your recipe was excellent!  :)  Very buscuit-like and very tasty. I cooked it for 25 minutes at 450 degrees, but the bottom was undercooked (the sides and top were golden brown). I'll have to cook it longer next time.

Steve, what kind of pan and oil did you use?

Also next time try putting it on the bottom rack.  I had to do that one time at my parents house.

DKM
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Offline DKM

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Re:Another pizza weekend
« Reply #32 on: September 26, 2003, 11:55:15 AM »
Your forgiven.   :)
We do take our biscuits very seriously down here in Georgia.  Many still use lard.  If you run across White Lily self rising flour where you live try their biscuit recipe and you will see what I mean.  Southern flour is very low in protein and is excellent for cakes and pie crust.  However the low gluten development makes it a poor performer when it comes to yeast dough.
http://www.whitelily.com/

Randy

I'm in Texas where we also take biscuits very seriously and I have also had people use that term when the crust doesn't brown enough.

Of course the people who were telling me that also ment it as a complement.

DKM
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Offline Randy

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Re:Another pizza weekend
« Reply #33 on: September 26, 2003, 11:58:33 AM »
Here is the recipe I used for tonights pizza copied from the site I listed earlier.  I did cut it in half to make two 9" pizzas and it had an over-night rise.
Very odd mixing instructions but I stayed with them.
Randy
DOUGH :
Original version:
THIS RECIPE MAKES TWO 16 INCH PIZZAS.
2 packages instant dry yeast or 1 TBSP bread machine yeast

2 cups tepid water (lukewarm)

1/2 cup vegetable oil

4 TBSP olive oil (THIS IS A MUST)

1 tsp salt

1 TBSP sugar

6 cups flour

Place water, oils, salt, sugar, yeast, and 3 cups of the flour in your mixer. Beat for 10 minutes in a mixer or by hand. We mean 10 minutes NOT 9 1/2. We'll be watching ! ! Add the remaining 3 cups flour and knead with your mixer if you're lucky enough to have a Kitchen Aid. Otherwise knead by hand for several minutes. Several minutes means between 4 and 10. I get tired after about 5 minutes. (Before I got my Kitchen Aid. . . . now I watch IT do the work).Place dough in a large bowl and allow it to rise until it is about double in volume. Punch it down again and allow it to rise and double in volume again. Punch it down one more time and you are ready to make pizza. If you don't use it now the next time you punch it down it WILL punch back ! ! ! ! ! ! ! ! Take about 1/2 of the dough and place in a 16" round 2 " deep pan. Press it in the pan no rolling is necessary. (Sounds too good to be true.) If you rolls the dough slightly to get it started it come out a little more evenly but its not necessary if you dont feel like doing it. Now you will need to take about 1/2 pound very thinly sliced mozzarella cheese and layer it on the pizza. Now you should preheat you oven to 500º ( YES we said 500 theres no fooling around here.) When oven reaches temperature turn down to 450º and bake crust for 5 - 8 minutes so your toppings will not soak through to your dough. Next step is to evenly cover the cheese with your sauce. Next are your toppings. These can very depending on what you prefer on your pizza.

« Last Edit: September 26, 2003, 12:01:32 PM by Randy »


Offline DKM

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Re:Another pizza weekend
« Reply #34 on: September 26, 2003, 12:01:15 PM »
I found a new one in a Pizza book the yesterday that was a little different.  When I get a chance (and if I find it again) I will post it.

DKM

Randy, you ever try roasting those bell peppers?



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Offline Randy

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Re:Another pizza weekend
« Reply #35 on: September 26, 2003, 12:46:58 PM »
Yes and no.  I got them roasted per your instructions but a change in plans stopped my thin crust.  So I froze them.  Tuesday I hope to make my thin crust again and put the peppers on the thin crust.  They sure looked good.

Randy

Offline Randy

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Re:Another pizza weekend
« Reply #36 on: September 26, 2003, 06:29:25 PM »
Boy this crust is sticky.  Not long before we put them in the oven.
 8)
Randy

Offline Randy

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Re:Another pizza weekend
« Reply #37 on: September 26, 2003, 08:16:04 PM »
The dough was easy to work with but it was still a bit much for two 9” pans.  The wife and I both missed at least some corn meal in this recipe.  In Steve’s terminology, it had a biscuit like crust that browned very well.  It was very tasty but not our favorite so far.
We have both decided that we liked the Lou Malnati's Chicago Style Pizza recipe on Steve’s site the best.  I am going to try that one next with a two or three day rise in the cooler.

Randy

Offline DKM

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Re:Another pizza weekend
« Reply #38 on: September 26, 2003, 08:29:42 PM »
It fits my large pan almost perfectly, it does two small with a little left over.

DKM
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Offline DKM

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Re:Another pizza weekend
« Reply #39 on: September 26, 2003, 08:30:45 PM »
Boy this crust is sticky.  Not long before we put them in the oven.
 8)
Randy

I never thought of mine as being sticky.  Soft yes, but sticky.

DKM
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Offline Randy

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Re:Another pizza weekend
« Reply #40 on: September 26, 2003, 08:32:52 PM »
Like your recipe DKM I'm going back to a drier dough.  The one I just tried was very wet.  Good for a New York style but not so good for a deep dish I think.

Randy

Offline Randy

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Re:Another pizza weekend
« Reply #41 on: September 26, 2003, 08:38:21 PM »
DKM the recipe I used tonight was this one.
http://www.geocities.com/BourbonStreet/Bayou/1134/Pizzas.html


Offline DKM

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Re:Another pizza weekend
« Reply #42 on: September 26, 2003, 10:07:10 PM »
Like your recipe DKM I'm going back to a drier dough.  The one I just tried was very wet.  Good for a New York style but not so good for a deep dish I think.

Randy

Funny, I would think almost the reverse.

DKM
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Offline DKM

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Re:Another pizza weekend
« Reply #43 on: September 26, 2003, 10:35:45 PM »
Wow,

Thought I had lost this.

Just made the dough.  Looks really good.

DKM

3 cups unbleached flour
1 tablespoon active dry yeast
3/4 teaspoon salt
1 1/4 cup of water 120 degrees F
2 teaspoons honey
1 tablespoon olive oil

In you mixing bowl mix 2 1/2 cups of flour, yeast, and salt.  In another bowl mix water, honey, and oil.

Slowly add the water mixture in to flour mixture.  Mix for about 5 minutes until dough is smooth and elastic.  Slowly mix in the last 1/2 cup of flour until dough is smooth and soft (about 8 minutes).  If dough is sticky, more add more flour (Note: I added another 1/4 of a cup)

Put dough in the frig overnight.  Take out and punch down let rise again (about 1 1/2 hours).  Makes one 15" deep dish Pizza.
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Offline DKM

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Re:Another pizza weekend
« Reply #44 on: September 26, 2003, 10:39:40 PM »
The wife and I both missed at least some corn meal in this recipe.

Hey, just reread your post and I'm not sure what you mean by this.  There is a half of cup of cornmeal in the recipe.

DKM
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Offline Randy

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Re:Another pizza weekend
« Reply #45 on: September 27, 2003, 09:53:58 AM »
DKM I was not using your recipe.  I was using the one at:
http://www.geocities.com/BourbonStreet/Bayou/1134/Pizzas.html

This recipe has no cornmeal.

Randy

Offline DKM

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Re:Another pizza weekend
« Reply #46 on: September 27, 2003, 01:43:16 PM »
Sorry confused two of your post. :'(

Teach me to reading the board just before passing out ::)
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