Author Topic: What I did this Weekend (Read 3413 times)

DKM · « **on:** December 13, 2009, 10:33:28 PM »

<a href="http://www.youtube.com/watch?v=iIC7tvJf46I" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=iIC7tvJf46I</a>

Filmed and Edited by my son (11 years old)

parallei · « **Reply #1 on:** December 13, 2009, 11:10:53 PM »

DKM,

Great fun! My thanks to all the artists involved, culinary and otherwise. 11 years old, I’m impressed!

Paralleli

DKM · « **Reply #2 on:** December 13, 2009, 11:20:49 PM »

Quote from: parallei on December 13, 2009, 11:10:53 PM

11 years old, I’m impressed!

Me too! Its only his second video.

mrmojo1 · « **Reply #3 on:** December 14, 2009, 12:48:19 AM »

awesome!!! thank you for showing that! its inspirational! fabulous looking pizza!!! damn! that was a lot of fun to watch. i learned too! did you slice your own mozz? just excellent!

Essen1 · « **Reply #4 on:** December 14, 2009, 12:50:44 AM »

DKM,

I have never attempted a deep dish pie but might as well do now!

Cool video. Great music (who's the band?? - love the chorus effect, or is it a flanger on the guitar) and big kudos to your 11 year old boy for editing this video!

norma427 · « **Reply #5 on:** December 14, 2009, 05:21:23 AM »

DKM,
Great video!

Since I never saw someone making a deep dish, this was great! Good to see your son is involved and did a great job!

Norma

Matthew · « **Reply #6 on:** December 14, 2009, 06:36:27 AM »

Great job!

Matt

DKM · « **Reply #7 on:** December 14, 2009, 07:48:29 AM »

I get the mozz sliced at a deli the day I buy it.

He said the music was a sample file that came with the flip camera (did even know he was adding it)

Thanks to everyone for the kind words.

ERASMO · « **Reply #8 on:** December 14, 2009, 08:08:03 AM »

That was a great video. I also have been thinking about attempting deep dish. Could you post the recipes you used.

Thanks

DKM · « **Reply #9 on:** December 14, 2009, 01:41:51 PM »

Sure,

This is for a 15" pan TF .13

Flour (100%):    503.41 g | 17.76 oz | 1.11 lbs
Water (55%):    276.87 g | 9.77 oz | 0.61 lbs
ADY (1.5%):    7.55 g | 0.27 oz | 0.02 lbs | 2 tsp | 0.67 tbsp
Corn Oil (15%):    75.51 g | 2.66 oz | 0.17 lbs | 5.59 tbsp | 0.35 cups

Optional (add with flour)
Salt (1%):    5.03 g | 0.18 oz | 0.01 lbs | 0.9 tsp | 0.3 tbsp

Olive oil is used to coat the ball and the pan.

Proof overnight and set out 2 hours before you make the pizza.

ERASMO · « **Reply #10 on:** December 14, 2009, 03:52:01 PM »

Thanks

What type of tomatoes do you use and spices?

Flour type??

DKM · « **Reply #11 on:** December 14, 2009, 07:28:25 PM »

6-in-1 crushed (drained)

Parmesan with Oregano

AP Flour

Randy · « **Reply #12 on:** December 14, 2009, 07:46:16 PM »

I did enjoy that. What spices did you put on top?

Randy

ERASMO · « **Reply #13 on:** December 14, 2009, 08:16:51 PM »

Thanks

thezaman · « **Reply #14 on:** December 14, 2009, 08:58:54 PM »

that is a great looking pizza. this forum really knows pizza!!

Pete-zza · « **Reply #15 on:** December 15, 2009, 03:04:10 PM »

DKM,

You made everything look really simple.

How deep is your pan and how far up the sides of the pan would you say you pushed the dough?

Also, is there a particular brand of sausage you used?

Thanks.

Peter

DKM · « **Reply #16 on:** December 15, 2009, 09:24:43 PM »

Quote from: Pete-zza on December 15, 2009, 03:04:10 PM

You made everything look really simple.

Really it is. That being said he did leave out the part where I was measuring everything

Quote

How deep is your pan and how far up the sides of the pan would you say you pushed the dough?

2" deep and I pull it up 1.5" to 1.75" Luckily this was a well rested dough so there was no spring back.

Quote

Also, is there a particular brand of sausage you used?

Not really, I have used Johnsonville, Albertson's store brand, and some fresh ground. I do prefer sweet to a spicy style.

BTB · « **Reply #17 on:** December 17, 2009, 02:34:41 PM »

I use to think that a picture was worth a thousand words. But with your video, it is at least 10 fold that now. Great job, Dev. It won't be too many years, I'm sure, before we hear about your son's improvements on all your great recipes, if that's even possible. You've been -- and continue to be -- one of the best "pizzamakers" here. Merry Christmas and Happy Holidays. --BTB

DKM · « **Reply #18 on:** December 17, 2009, 11:33:38 PM »

That's very kind. I like to think after more than 20 years I have at least a small clue.

Merry Christmas and Happy New Year all

FLAVORMAN · « **Reply #19 on:** December 19, 2009, 10:06:38 AM »

Really fun to watch a proud dad..hey where is your bowl residue?