Author Topic: What pizza did you bake tonight  (Read 8062 times)

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Offline Pete-zza

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Re: What pizza did you bake tonight
« Reply #80 on: February 03, 2010, 02:01:23 PM »
What was the cheese please? :)

Trin,

It was just a Lucerne low-moisture part-skim mozzarella cheese that I bought from a local supermarket that is part of the Safeway chain. It wouldn't be my first choice but the best brands are hard to find without going into Dallas.

Peter


Offline Trinity

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Re: What pizza did you bake tonight
« Reply #81 on: February 03, 2010, 02:10:30 PM »
:) just wondering.

I grated a 8 oz. block of krogers low-moisture part-skim mozzarella for the cbadpk I just made. :D
It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.

Offline WestCountry

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Re: What pizza did you bake tonight
« Reply #82 on: February 22, 2010, 09:31:31 PM »
This has caramelized onions in Merlot, thyme and tomato with KASL based dough 24 hour room-temperature rise (with just a very small amount if IDY), 550 degree bake...

:)
Chris

Offline Pete-zza

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Re: What pizza did you bake tonight
« Reply #83 on: February 22, 2010, 09:36:27 PM »
Chris,

With a 24-hour room temperature fermentation, I'll bet that that pizza tasted as good as it looks. Am I right?

Peter

Offline norma427

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Re: What pizza did you bake tonight
« Reply #84 on: February 22, 2010, 09:45:08 PM »
This has caramelized onions in Merlot, thyme and tomato with KASL based dough 24 hour room-temperature rise (with just a very small amount if IDY), 550 degree bake...

:)
Chris

Chris,

Your pie with the caramelized onions in Merlot, thyme with KASL looks delicious!  :) 

Norma
Always working and looking for new information!

Offline WestCountry

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Re: What pizza did you bake tonight
« Reply #85 on: February 22, 2010, 09:52:00 PM »
Thanks Norma and Peter.
Crust was awesome - crispy, golden brown and bubbly with more flavor than a 10-12 hour rise which I am very used to doing. I have been using the 24-hour rise now for the past 6 times making dough. This is giving me the best IDY based crust that I have experienced and its so easy! One of these days I will try without any yeast (like you posted above), and see how that comes out.

Chris

Offline JConk007

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Re: What pizza did you bake tonight
« Reply #86 on: February 23, 2010, 09:55:38 AM »
Chris,
Great looking pie! I love the King Arthur Sir Lancelot but hard to get by me Have to ship it at $37 a bag  :(  more than the flour. But unbromated is still my preference for now.
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com


 

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