Author Topic: Pizza brain  (Read 4536 times)

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Offline Randy

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Pizza brain
« on: May 05, 2004, 06:30:32 PM »
Making Steve and DKM's pizzza brain for Thursday.

What's everyone else making this week?

Randy


Offline Steve

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Re:Pizza brain
« Reply #1 on: May 05, 2004, 06:49:08 PM »
I'll be making the same soon. My wife's grandmother is visiting from Wisconsin and she loves cracker crust!
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Offline Foccaciaman

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Re:Pizza brain
« Reply #2 on: May 05, 2004, 07:54:36 PM »
Pizza brain?????????? :)
Ahhh, Pizza The Fifth Food Group

Offline Randy

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Re:Pizza brain
« Reply #3 on: May 05, 2004, 08:47:14 PM »
Steve came up with the name.
http://www.pizzamaking.com/yabbse/index.php?board=5;action=display;threadid=105

By the way Steve, DKM do you use a dough hook or mixer blade?

Randy
« Last Edit: May 05, 2004, 08:48:56 PM by Randy »

Offline Foccaciaman

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Re:Pizza brain
« Reply #4 on: May 05, 2004, 10:20:45 PM »
Thanks, I remember the reading that post now. :)

Another question about the recipe though:

That dough ball looks pretty darn big to make one very thin 16" pizza that is in the pictures. Is it really all used for 1 or is it a couple pizzas worth of dough?

Either way I'm gonna make it tommorow now. ;D ;D
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Offline Randy

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Re:Pizza brain
« Reply #5 on: May 06, 2004, 07:21:17 AM »
Steve says to roll the dough out to a 24" diameter to get the right thickness, so for a 16" pan quite a bit is left over.

Randy
« Last Edit: May 06, 2004, 07:22:36 AM by Randy »

Offline Steve

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Re:Pizza brain
« Reply #6 on: May 06, 2004, 07:35:05 AM »
I used the dough hook. But, I use my food processor now... it's much faster!
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Offline Randy

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Re:Pizza brain
« Reply #7 on: May 06, 2004, 10:01:53 AM »
Thanks Steve, In DKM's instruction he uses the word mix not knead, that is what got me thinking.  I went to 3/4 cup water this time plus 2 tabspoons to see how that works.

Randy

Offline DKM

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Re:Pizza brain
« Reply #8 on: May 06, 2004, 12:03:06 PM »
I have also switch to the food processor.

DKM
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Offline Pizzaholic

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Re:Pizza brain
« Reply #9 on: May 06, 2004, 02:36:28 PM »
Just got a refill of KASL flour, and the sourdough starter is ready. Guess that is what I will be doing, should the work schedule allow.
I remember seeing the pix of the pizzabrain. I am sure that Randy will share with us how that goes.
I have used the food processor to mix a few doughs, I prefer to use the Kitchen Aid  and then manually.
Be sure to encorporate the ingredients with the processor, then let it rest for a bit, then continue the mix.
Gonna do a pesto from the garden with the sourdough.
Pizzaholic


Offline Randy

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Re:Pizza brain
« Reply #10 on: May 06, 2004, 08:13:35 PM »
Tried a provolone and mozzarella cheese mix.  Very tasty.
Randy

Offline Foccaciaman

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Re:Pizza brain
« Reply #11 on: May 06, 2004, 09:54:33 PM »
Ahhh that explains where the extra dough goes.

But now the food processor, how long a mix and does it end up looking any different than the original brain pics?

Just want to know the look I am trying to achieve. ;D

Oh yeah, nice looking pizza Randy.  ;D ;D
« Last Edit: May 06, 2004, 09:55:27 PM by Foccaciaman »
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Offline Pizzaholic

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Re:Pizza brain
« Reply #12 on: May 07, 2004, 08:38:30 AM »
My plans have been nixed.
The sourdough pizza recipe that I was going to do takes about 5 hours from the time the starter is taken from the fridge. Bummer(american pie Reinhart)
Soooo
I guess its americana style again, I like the dough, a little sweet, but the pesto and grilled chicken should blend well with it. Hmmm maybe shrimp too.
Randy that is a nice looking pie.
Guess I will really have to plan ahead to do the sourdough.
Pizzaholic

Offline Steve

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Re:Pizza brain
« Reply #13 on: May 07, 2004, 08:42:21 AM »
Tried a provolone and mozzarella cheese mix.  Very tasty.
Randy

Fine looking pizza, Randy!  8)
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Offline DKM

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Re:Pizza brain
« Reply #14 on: May 07, 2004, 09:43:51 PM »
Looks better then my last attempt at the brain.

Good job, Sir.

DKM
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