Author Topic: AH-BEETZ  (Read 55349 times)

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Offline pcampbell

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Re: AH-BEETZ
« Reply #260 on: February 27, 2010, 02:08:03 PM »
Patrick,
So where did you get the Guistos? what about the sir Lancelot?
 I left mama at home in Jersey But hear its really bad! I am In Park City for a  boys weekend skiing and eating very bad pizza where available. I here there is  a newer wood fired in Salt Lake. may try to hit that.  Hope you have good luck with the flour
John

No good pizza in Park City? Yes we got dumped on yesterday!

I ordered the flour from www.centralmilling.com.  We'll still try the KASL but I ran out of the bread flour and wanted to try something.  They were able to ship it to me while I was snowed in :)
Patrick


brayshaw

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Re: AH-BEETZ
« Reply #261 on: March 03, 2010, 06:20:34 AM »
can anone tell me how much salt you add when making fresh mozzarella? if you had 1lb of mozzarella how much salt would you season it with?
thanks

Offline BrickStoneOven

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Re: AH-BEETZ
« Reply #262 on: March 03, 2010, 11:07:26 PM »
Terry I think you have some competition on the big pizza skin.
<a href="http://www.youtube.com/watch?v=ko0DFHy7goI&amp;feature=fvw" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=ko0DFHy7goI&amp;feature=fvw</a>
, go to 3:33.

Offline Essen1

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Re: AH-BEETZ
« Reply #263 on: March 03, 2010, 11:11:41 PM »
Terry I think you have some competition on the big pizza skin. http://www.youtube.com/watch?v=ko0DFHy7goI&feature=fvw, go to 3:33.


I can do that! In my sleep.  ;D

Well, not really.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

Offline tdeane

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Re: AH-BEETZ
« Reply #264 on: March 04, 2010, 12:25:08 AM »
Terry I think you have some competition on the big pizza skin. http://www.youtube.com/watch?v=ko0DFHy7goI&feature=fvw, go to 3:33.

I couldn't do that with my dough, it's too wet. I would have to make a drier and saltier dough. That guy is good! I don't do any dough tricks.

Offline tdeane

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Re: AH-BEETZ
« Reply #265 on: March 04, 2010, 02:37:50 AM »
I took a few photos of my dinner tonight, pepperoni, jalapeno and onion. This is my most recent batch of pepperoni. It's almost perfect(for me). The fourth photo is some baguettes I made today and gave away to customers.

Offline pcampbell

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Re: AH-BEETZ
« Reply #266 on: March 04, 2010, 07:26:10 AM »
Those look awesome.  Do you use your pizza dough to make them...
Patrick

Offline tdeane

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Re: AH-BEETZ
« Reply #267 on: March 04, 2010, 02:33:50 PM »
Those look awesome.  Do you use your pizza dough to make them...
Yeah, leftover pizza dough.

Offline pizzablogger

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Re: AH-BEETZ
« Reply #268 on: March 04, 2010, 03:55:33 PM »
Good looking stuff!  :)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline TXCraig1

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Re: AH-BEETZ
« Reply #269 on: March 04, 2010, 04:29:32 PM »
Are you taking strips of dough and twisting them into loaves, or are those knife slashes? They really look great!
Pizza is not bread.


Offline tdeane

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Re: AH-BEETZ
« Reply #270 on: March 05, 2010, 12:17:24 AM »
Are you taking strips of dough and twisting them into loaves, or are those knife slashes? They really look great!
Knife slashes.

Offline tdeane

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Re: AH-BEETZ
« Reply #271 on: June 14, 2010, 05:11:22 AM »
I haven't posted for a while so here are some recent photos.

Offline tdeane

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Re: AH-BEETZ
« Reply #272 on: June 14, 2010, 05:13:37 AM »
a few more.

brayshaw

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Re: AH-BEETZ
« Reply #273 on: June 14, 2010, 05:22:55 AM »
As usual, very very nice Terry! How has business been? Good trip to San Fran?

Paul

Offline Pete-zza

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Re: AH-BEETZ
« Reply #274 on: June 14, 2010, 09:51:58 AM »
Terry,

Now, those are pizzas!! They are beautiful.

Peter

Offline hotsawce

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Re: AH-BEETZ
« Reply #275 on: June 14, 2010, 12:28:57 PM »
The Margherita looks like a better version of Di Fara's pie!

Offline tdeane

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Re: AH-BEETZ
« Reply #276 on: June 14, 2010, 03:54:31 PM »
As usual, very very nice Terry! How has business been? Good trip to San Fran?

Paul
Business has been great, busy nearly every day. San Fran was fun but the trip was too short. I didn't get to eat at any of the places I really wanted to.

Offline tdeane

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Re: AH-BEETZ
« Reply #277 on: June 14, 2010, 04:05:23 PM »
Terry,

Now, those are pizzas!! They are beautiful.

Peter
Thanks Peter! Do the pizzas look more Neapolitan than NY to you?   

Offline Pete-zza

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Re: AH-BEETZ
« Reply #278 on: June 14, 2010, 04:43:04 PM »
Thanks Peter! Do the pizzas look more Neapolitan than NY to you?   

Terry,

I know that you switched to the Canadian organic hard red spring wheat flour a while back but I think you have still been able to capture that artisanal Neapolitan/NY style pizza look as typified by Dom DeMarco's pizzas at DiFara's but without having to use the Caputo 00/high-gluten flour blend. However, with your obsession for quality at all levels, I have to believe that your pizzas, and especially the crust, have to be at least the equal to, or perhaps even better, than Dom's. One of the things that appeals to me with your pizzas is that they don't go overboard with the char. I like the balance between the char and the remaining lighter parts of the crusts of the pizzas. I think it because I like the wheat flavor of flour and don't want it overwhelmed by the flavor of char. But that is just my personal preference. From what I have been hearing, Dom has been burning more pizzas lately. After making pizzas for over 45 years, maybe age is finally catching up with him.

The other observation I have is that it is difficult to show in photos how large an 18" pizza really is. You would have to put something in the photos, like a yardstick or tape measure, to make the point of size. I am sure that if our members saw your pizzas in person, they would be even more impressed with your accomplishments.

Peter

Offline norma427

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Re: AH-BEETZ
« Reply #279 on: June 14, 2010, 04:50:50 PM »
Terry,

Your pizzas look delicious.  :)  A great variety of toppings,also.

Norma
Always working and looking for new information!