Author Topic: February 2009 Monthly Challenge: "Less is More"  (Read 15459 times)

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Offline Pete-zza

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Re: February 2009 Monthly Challenge: "Less is More"
« Reply #25 on: February 13, 2009, 09:48:56 PM »
John,

According to Papa John's website, the smallest size for their Hawaiian BBQ Chicken pizza is 10". The weight for that size pizza is around 1.5 pounds.

Peter


Offline JConk007

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Re: February 2009 Monthly Challenge: "Less is More"
« Reply #26 on: February 13, 2009, 09:51:54 PM »
Ok back to salad  and water for me then. ;D

Yeah right!
John
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Offline Crider

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"Less is More" Recession Pizza
« Reply #27 on: February 14, 2009, 04:18:27 PM »
I've been baking a lot more pizza and bread lately. I read somewhere that Costco has 25lb. bags of flour for great prices, and since our local supermarkets haven't passed on the reduced prices for wheat (the commodity price of wheat has crashed to half of what it was in March, 2008), I asked my wife to check out what they had available. We're out in the boonies and Costco is about 1 1/2 hours away. Visits to the Big City mean a Costco run and a Trader Joe's run.

She came back and had bought a 50lb. bag of ConAgra Harvest 'bread' flour for only $13.49. Here, supermarket bread flour costs us about $3.50 for 5 lbs. and King Arthur runs more than $5 for 5 little pounds. She had gotten a fellow shopper to help load it into the cart and another shopper to slide it on the front seat of the car. When I looked at the label it said Serving Size: 30g and Protein: 3g. That's only 10% protein! How the hell can they claim it's bread flour? Well, I'm stuck with it, there are just two of us in the household and I'm really not too dissatisfied with how it handles.

My entry in the Less is More Contest is this Recession Pizza. Both of us work out of our homes on freelance projects and business has really taken a hit, so now is the time for THRIFT.

DOUGH
$0.13 flour, 210 grams
$0.02 water, home filtered
$0.00 yeast, sourdough
$0.01 salt, kosher (estimate)
$0.16 total, dough

SAUCE
$0.40 tomatoes, California Healthy Harvest brand, half of slightly dented 28 oz. can from Grocery Outlet.
$0.03 black pepper, dried oregano & basil (estimate)
$0.05 balsamic vinegar, splash
$0.48 total, sauce

TOPPINGS
$0.32 mushrooms, sliced, 3 oz. mushrooms on sale at $1.69 lb.
$0.08 red onion slices (estimate)
$0.10 garlic
$0.10 EVOO, splash (estimate)
$1.00 fresh mozzerella, 4 oz. at $5.99 for 1 1/2 lb. (Costco)
$1.60 total, toppings

$2.24 total, pizza (and a little overdone for no extra cost)

Offline itsinthesauce

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Re: February 2009 Monthly Challenge: "Less is More"
« Reply #28 on: February 14, 2009, 05:05:03 PM »
Looks like Pizza Sliders

Offline November

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Re: "Less is More" Recession Pizza
« Reply #29 on: February 14, 2009, 05:29:31 PM »
When I looked at the label it said Serving Size: 30g and Protein: 3g. That's only 10% protein! How the hell can they claim it's bread flour?

ConAgra doesn't list a Bakery Flour with less than 11% protein.  What you are looking at on the label are rounded numbers.  Even 3.49 can be rounded down to 3, and 29.5 can be rounded up to 30; so you could have a flour with a protein content as high as 3.49/29.5 = 11.8%.

Offline November

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Re: "Less is More" Recession Pizza
« Reply #30 on: February 14, 2009, 05:43:12 PM »
She came back and had bought a 50lb. bag of ConAgra Harvest 'bread' flour for only $13.49. Here, supermarket bread flour costs us about $3.50 for 5 lbs. and King Arthur runs more than $5 for 5 little pounds. She had gotten a fellow shopper to help load it into the cart and another shopper to slide it on the front seat of the car. When I looked at the label it said Serving Size: 30g and Protein: 3g. That's only 10% protein! How the hell can they claim it's bread flour? Well, I'm stuck with it, there are just two of us in the household and I'm really not too dissatisfied with how it handles.

As a matter of fact, what you bought was ConAgra Mill's Minnesota Girl flour.  It has a protein content of 11.8%.  See their brochure and notice that the suggested uses are the same.

http://www.conagramills.com/media/ConAgraMillsBrochure.pdf

http://www.costco.com/Browse/Product.aspx?Prodid=10250592&whse=BD_823&Ne=4000000&eCat=BD_823|9896|10035&N=4031138&Mo=7&No=5&Nr=P_CatalogName:BD_823&cat=10694&Ns=P_Price|1||P_SignDesc1&lang=en-US&Sp=C&topnav=bdoff

Offline Crider

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Re: "Less is More" Recession Pizza
« Reply #31 on: February 15, 2009, 03:03:56 PM »
As a matter of fact, what you bought was ConAgra Mill's Minnesota Girl flour.  It has a protein content of 11.8%.  See their brochure and notice that the suggested uses are the same.

Aha! That explains why it handles more like bread flour than all-purpose.


Offline JConk007

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Re: February 2009 Monthly Challenge: "Less is More"
« Reply #32 on: February 15, 2009, 09:14:18 PM »
I like your theory on the less is  more. Interesting take so at $15-19 for a 16-18 large pie (in NY) the profit looks good for these guys.
Anyway I have just got access to Costco and the reasonably cheap Con agra bread flour. and I asked about it here.  http://www.pizzamaking.com/forum/index.php/topic,7516.0.html  Is this pie made with that ? please keep me posted on you results with that flour
Thanks
« Last Edit: February 15, 2009, 09:16:25 PM by JConk007 »
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Offline Crider

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Re: February 2009 Monthly Challenge: "Less is More"
« Reply #33 on: February 17, 2009, 01:50:18 PM »
Anyway I have just got access to Costco and the reasonably cheap Con agra bread flour. and I asked about it here. Is this pie made with that ? please keep me posted on you results with that flour
Thanks

That's the same flour. It isn't bromated. That pizza in the photo was made from it. It was about a 63% hydration and huge oven spring. Last night I finished making hamburger buns out of this crazy recipe ( rockinrs.com/Living%20Cookbook/NY%20Style%20Jewish%20Rye.htm ) for NY Style Jewish Rye but with 100% sourdough yeast. Fermented the rye separately for three days. The dough held together pretty well after I mixed up the white Costco flour.


Offline Pizzacrazy7

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Re: February 2009 Monthly Challenge: "Less is More"
« Reply #34 on: February 17, 2009, 10:15:47 PM »
Here's my "less is more" interpretation.

"Dough" - 1/4 loaf french bread   = .25 (1.00 for whole loaf)
Sauce   - Couple of spoonfuls    = .10 (estimate)
Cheese -  Light cheese            = .20 (estimate)

Total Dinner               Approx .55 (+ or -)
"You cannot live a perfect day without doing something for someone who will never be able to repay you." - John Wooden

Offline JConk007

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Re: February 2009 Monthly Challenge: "Less is More"
« Reply #35 on: February 18, 2009, 10:27:54 AM »
Nice PC ,
but I could eat 4 of those so you are back at the $2.25
john
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline petef

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Re: February 2009 Monthly Challenge: "Less is More"
« Reply #36 on: February 20, 2009, 11:18:46 PM »
Less is more for pizza sauce recipe development

Less is more when it comes to developing your pizza sauce recipe.
You can quickly develop your sauce recipe by experimenting with
different ingredients in very small amounts. Using this method,
you can quickly determine which ingredients to use or avoid
without wasting time and money cooking an entire pizza.

Here's how I do it.

INGREDIENTS

Obtain several 4 oz serving bowls.

Prepare your sauce base using no spices or special ingredients.

Gather the several spices or ingredients that you are considering
adding to your pizza sauce recipe.

Grate several ounces of the cheese you plan to use on your pizza.

If you use oil as topping, have some of your favorite oil
handy to drizzle on. This affects texture and flavor.


COOKING THE SAUCE

In each bowl, place about 1 teaspoon of your sauce base.

In each bowl, add a small amount of just one or two ingredients.
Make a mental note or write down what you added to each bowl.

Microwave all the bowls about 20 seconds just to heat the sauce,
then mix well and add about 1 ounce of grated cheese. If you use
oil to top your pizza, drizzle some of your favorite oil onto
the cheese. This will allow it to melt more smoothly. Microwave
again, but just long enough to melt the cheese. Mix well.


TASTING AND COMBINING

Now taste each bowl to see which ones seem most pleasing.

Select 2 bowls you like most and combine them. Mix well,
and taste again.

Continue this process of tasting and combining bowls
until you achieve the taste you are after. This process
will save you much time as opposed to cooking an entire
pizza over and over again. You can easily repeat the
entire process to try other ingredients until you
achieve the taste and texture you are looking for.

Why cook an entire pizza, just to experiment
with the sauce recipe? This technique uses
less ingredients, less time, and can produce
a sauce & cheese topping recipe of your
desired taste and texture more quickly.
 

---pete---


Offline jeff v

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February Challenge = LESS WORK PIZZA
« Reply #37 on: February 24, 2009, 03:21:36 PM »
This month just flew by! Anyway...

First this idea came from Red.November with my own spin on it.

I poured some flour on a small baking sheet and sprinkled it with fine sea salt, and some IDY. Then I sprayed it very well w/ water, and re-misted it over the next few minutes til I thought it was saturated-EZ. Then let it sit for 2 hours-EZ. Topped w/ grape tomatoes (no sauce = EZ), and whole milk mozz. Sprinkle w/ oregano, basil, salt, and EVOO and bake at 425--EZ!

Jeff
« Last Edit: February 24, 2009, 03:24:09 PM by jeff v »
Back to being a civilian pizza maker only.

Offline jeff v

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Re: February Challenge = LESS WORK PIZZA
« Reply #38 on: February 24, 2009, 03:23:08 PM »
Finished, and the the last pic was the only downside to less work pizza.

Jeff
Back to being a civilian pizza maker only.

Offline November

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Re: February Challenge = LESS WORK PIZZA
« Reply #39 on: February 24, 2009, 03:44:58 PM »
Jeff,

It doesn't look like it turned out all that bad.  If you ever decide to try it again, maybe you could start with a spray of water on the pan before starting the pile of flour.

- red.november

Offline jeff v

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Re: February Challenge = LESS WORK PIZZA
« Reply #40 on: February 24, 2009, 04:29:43 PM »
Jeff,

It doesn't look like it turned out all that bad.  If you ever decide to try it again, maybe you could start with a spray of water on the pan before starting the pile of flour.

- red.november

Yes it was actually edible! The water is a good idea should I make it again.

Thanks for the idea,

Jeff
Back to being a civilian pizza maker only.

Offline scott r

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Re: February Challenge = LESS WORK PIZZA
« Reply #41 on: February 25, 2009, 02:54:54 AM »
I know I am stretching the theme a bit here, but I recently had an amazing pizza,  ok I can't believe I am saying this,  an amazing FROZEN pizza from Trader Joes.

This pizza was not only easy to procure, but it also had less work going on inside of it as I noticed that there was no yeast or any other levening agent in there at all.   I have read about this type of quickee crust before on the forum, and had dismissed the idea, but now that I have tried it I think I want to do it from scratch.

Do yourself a favor and check out the Trader Joes Tarte Alsace.  I found it interesting that they don't call it a pizza anywhere on the packaging, but it is definitely the best frozen pizza I have ever had, and all that with no yeast.


Offline jeff v

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Re: February Challenge = LESS WORK PIZZA
« Reply #42 on: February 25, 2009, 10:36:53 AM »
I know I am stretching the theme a bit here, but I recently had an amazing pizza,  ok I can't believe I am saying this,  an amazing FROZEN pizza from Trader Joes.

This pizza was not only easy to procure, but it also had less work going on inside of it as I noticed that there was no yeast or any other levening agent in there at all.   I have read about this type of quickee crust before on the forum, and had dismissed the idea, but now that I have tried it I think I want to do it from scratch.

Do yourself a favor and check out the Trader Joes Tarte Alsace.  I found it interesting that they don't call it a pizza anywhere on the packaging, but it is definitely the best frozen pizza I have ever had, and all that with no yeast.


French pizza-  ::)

Just when I thought I had no reason to return to TJ's, I'll try this one for sure. I have made the pissaladiere recipe from Cook's Illustrated (which I liked) but then I had to punch myself for trying to use a French accent so haven't made it again.  8)
Back to being a civilian pizza maker only.

Offline scott r

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Re: February Challenge = LESS WORK PIZZA
« Reply #43 on: February 25, 2009, 12:03:16 PM »
A dear friend of min that grew up in the alsacian region is the person who turned me on to this product.  She says it is exactly like she remembered it from growing up, and that they were very very popular, even made by her school for lunch.

From Wikipedia:
Tarte flambée is an Alsatian dish composed of thin bread dough rolled out in a circle or a rectangle, which is covered by crème fraîche, onions and bacon. It is one of the most famous gastronomical specialties of the region.
Depending on the area of the region, this dish can be called in Alsatian flammekueche, in German Flammkuchen, or, in French, tarte flambée.
Legend says that the creators of this dish were those Alsatian farmers who used to bake bread once a week. A tarte flambée would be used to test the heat of their wood-fired ovens. At the peak of its temperature, the oven would also have the ideal conditions in which to bake a tarte flambée. The embers would be pushed aside to make room for the tarte in the middle of the oven, and the intense heat would be able to bake it in 1 or 2 minutes. The crust that forms the border of the tarte flambée would be nearly burned by the flames.
The name itself comes from this method of baking, the English translation of the original Alsatian name meaning "baked in the flames".
In some parts of Alsace the crème fraîche may be replaced by fromage blanc (similar to Quark), or by a mixture of half fromage blanc and half crème fraîche. The result resembles a thin pizza.

Offline Bill/SFNM

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Re: February 2009 Monthly Challenge: "Less is More"
« Reply #44 on: February 26, 2009, 09:20:41 AM »
There is already a thread on this style of pizza:

http://www.pizzamaking.com/forum/index.php/topic,5581.msg47245.html#msg47245

Bill/SFNM
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Offline November

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Re: February 2009 Monthly Challenge: "Less is More"
« Reply #45 on: February 26, 2009, 08:44:08 PM »
We're near the end of the month so here is a list of ideas in case anyone was running low.  I'm saving my favorite to do this weekend.

Less baked: don't bake the pizza at all
Less evolved: amoebae shaped
Less aerodynamic: concave square shaped
Less motion: stop sign shaped, red sauce visible, "STOP" printed with cheese
Less pizza: baked with a slice already cut out of it
Less pizza 2: baked as a single slice
Less appealing: topped with Clamato sauce, limburger cheese, escargot
Less edible: cut out a corrugated cardboard circle, soak it in yeast water for an hour, drain liquid, ferment, top, and bake
Less edible 2: mix, knead, ferment, shape, and top pizza while ingredients are directly on the floor
Less less: make an enormous pizza
Less eligible: bake a cake that's frosted to look like a pizza
Less safe: top with raw spoiled meat
Less flat: stand all the pepperoni on their edges and bake the pizza on a severely warped pan
Less bumpy: use sandpaper to sand the crust rim until smooth
Less sensible: throw the pizza away after baking
Less thrifty: use the most expensive ingredients available, e.g. caviar
Less permeable: coat with Thompson's WaterSeal after baking
Less natural: silicone rim implants
Less visible: mix spinach and green food dye into dough (camouflage effect); top with green sauce, sparse cheese, and green bell peppers; and take a picture against a foliage backdrop
Less shaping: top dough ball with sauce, cheese, and some other toppings, do not shape into skin
Less repeatable: don't measure anything
Less equation: small pizza, two breadsticks (equal sign), large pizza
Less than: shape pizza like a less than sign
Less domestic: use only imported ingredients and slap a "Made in China" label on it
Less sober: use straight beer for the liquid in the dough
Less repetition: find a wheel of cheese that can cover the whole pizza with a single slice, same for other toppings
Less work: get someone else to do it
Less destructible: lay rebar (chicken wire) in between layers of dough
Less relevant: bake a bean casserole

- red.november

Offline Essen1

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Re: February 2009 Monthly Challenge: "Less is More"
« Reply #46 on: February 26, 2009, 11:38:36 PM »
Quote
Less destructible: lay rebar (chicken wire) in between layers of dough

By all means, don't stop yourself at giving it a shot. But I sincerely hope that you have a good dentist's number handy. You'll need it, my friend.  8)
Mike

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

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Offline waco_huber

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Re: February 2009 Monthly Challenge: "Less is More"
« Reply #47 on: February 27, 2009, 05:47:39 PM »
Less sober: use straight beer for the liquid in the dough

Tried this as a modification to the Lehman New York style... >:D  Better skin color in a low temp home oven, but it was just Budweiser (not all that different than filtered water :-D)

Offline November

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Less Portable Is More Secure
« Reply #48 on: February 28, 2009, 08:33:00 PM »
For those days you want to reduce the chance your pizza "walks away," nail it to the countertop.

- red.november

Offline davtrent

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Re: "Less is More" Recession Pizza
« Reply #49 on: March 31, 2009, 02:15:38 PM »
As a matter of fact, what you bought was ConAgra Mill's Minnesota Girl flour.  It has a protein content of 11.8%.  See their brochure and notice that the suggested uses are the same.

http://www.conagramills.com/media/ConAgraMillsBrochure.pdf

http://www.costco.com/Browse/Product.aspx?Prodid=10250592&whse=BD_823&Ne=4000000&eCat=BD_823|9896|10035&N=4031138&Mo=7&No=5&Nr=P_CatalogName:BD_823&cat=10694&Ns=P_Price|1||P_SignDesc1&lang=en-US&Sp=C&topnav=bdoff



Prior to reading this post, I contacted ConAgra Mills and requested the product specification for their Harvest Bread flour distributed through Costco.  I also asked  which of their Bakery flours was most similar to Harvest.

Lynne Foxvog (ConAgra SE Regional Sales) said that Harvest bread flour has a protein level of 11.3  +/-0.3%. 

She said Harvest is most similar to ConAgra H&R (hotel & restaurant) which has a protein level of 11.0  +/- 2.0%.

However, given the wide range of allowable protein in H&R (9.0% - 13%), it's possible that Harvest could be closer to Minnesota Girl (11.8  +/-.3%).

I'm going to buy a bag and see how it works for me.  In any event, 50 lbs. of  flour will keep a sourdough culture alive for quite a while, even if its pizza dough making properties are less than stellar.