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Author Topic: Hermit's Pizza Fare  (Read 25475 times)

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Offline rparker

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Re: Hermit's Pizza Fare
« Reply #700 on: October 03, 2017, 10:58:35 PM »
Nice Hermit!

What do you think of the snappy popcorn oil? Did it work out OK?

Roy

Offline csnack

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Re: Hermit's Pizza Fare
« Reply #701 on: October 03, 2017, 11:01:32 PM »
Nice job Hermit, fax me a slice!

Offline Minolta Rokkor

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Re: Hermit's Pizza Fare
« Reply #702 on: October 04, 2017, 08:56:20 AM »
Thanks hammettjr!

Minolta, I am glad I wasn't the only one waiting  :-D  Your pizzas are actually what got me to go down the reballing rabbit hole.  I really love the texture you get in the crust, just hate how you can get those pockets of air trapped in the strong dough.  Still working on that part!
That's good to hear, reballing was a game changer for me.  The texture is unlike anything I've experienced.

If you ever want insight i'll gladly answer.

Offline Hermit

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Re: Hermit's Pizza Fare
« Reply #703 on: October 04, 2017, 09:32:59 AM »
Nice Hermit!

What do you think of the snappy popcorn oil? Did it work out OK?

Thanks Roy!  The oil worked out just fine, though the butter flavor doesn't come through at that low percentage.  =/  I guess I'll be going back to cheaper oils for this style.  I do want to try it on a Malnati or HRI clone dough as those have a lot more oil.

Nice job Hermit, fax me a slice!

Thanks csnack!

That's good to hear, reballing was a game changer for me.  The texture is unlike anything I've experienced.

If you ever want insight i'll gladly answer.

Thanks!  :chef:

Offline Hermit

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Re: Hermit's Pizza Fare
« Reply #704 on: October 08, 2017, 11:34:58 AM »
Made up a dough for tonight, this time I used 10 and 17 day old scraps that have been sitting in the fridge from previous thin and crispy bakes.  I made up half a batch of nick57's recipe along with the 2 dough scraps.  Going to try it again w/o the par-bake, I really like the wet line at the sauce and how it behaves with the crunch layer on the bottom.

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Offline Hermit

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Re: Hermit's Pizza Fare
« Reply #705 on: October 08, 2017, 08:15:04 PM »
Here's the dough about 8H RT, rolled out nicely, dont think I had any thick spots.  Docked the dough quite well in the cutter pan then topped with 8oz sauce, a big pinch of parmesan, 5oz tillamook sharp white cheddar, 5.5oz of GV WM mozz, pepperoni and hot italian sausage.  Pizza baked in cutter pan for 4m center rack at 450F with convection, then transferred to a screen and baked for an additional 7 minutes.  Pizza was topped with another big pinch of parmesan post bake.

Offline goosta

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Re: Hermit's Pizza Fare
« Reply #706 on: October 08, 2017, 08:27:31 PM »
That looks absolutely delicious. So wish I could reach through the screen and grab a slice!  :drool:

Offline csnack

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Re: Hermit's Pizza Fare
« Reply #707 on: October 08, 2017, 08:29:12 PM »
What size is that?

Offline Hermit

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Re: Hermit's Pizza Fare
« Reply #708 on: October 08, 2017, 08:51:24 PM »
That looks absolutely delicious. So wish I could reach through the screen and grab a slice!  :drool:

Thanks goosta!

What size is that?

16"

Offline hammettjr

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Re: Hermit's Pizza Fare
« Reply #709 on: October 08, 2017, 08:56:20 PM »
That looks absolutely delicious. So wish I could reach through the screen and grab a slice!  :drool:

 ^^^
Matt

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Offline rparker

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Re: Hermit's Pizza Fare
« Reply #710 on: October 08, 2017, 09:03:56 PM »
Nice, Hermit! We were in tune this evening with sausage and pepperoni pies.  8) 

 

Offline invertedisdead

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Re: Hermit's Pizza Fare
« Reply #711 on: October 08, 2017, 10:31:04 PM »
Nailed it! :drool:

Offline Hermit

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Re: Hermit's Pizza Fare
« Reply #712 on: October 09, 2017, 02:37:41 PM »
Thanks yall, practice and various members worked out recipes/input showing some favor in my kitchen.  I gotta get back to some hand tossed styles soon as I need to work on my stretch and formulas a bit more.  These thin and crispy's and other various styles of dough are fairly hard to screw up.

Maybe it's  time for a calzone soon =)  That and having some ricotta will allow me to try a NY red pie which I saw from apizza scholls in OR.  Looks yummy!


Offline Hermit

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Re: Hermit's Pizza Fare
« Reply #713 on: October 12, 2017, 03:57:07 PM »
Made another batch of NY style dough, this time I'm gonna do a small calzone and a 12" NY pizza.  Used the same recipe as my last NY pie except cranked up the IDY as I forgot to make the dough this morning, so it's only gonna get a 6H RT ferment for the calzone dough, I put the other half of the dough batch in the fridge to let it mellow for a few days.

Offline Hermit

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Re: Hermit's Pizza Fare
« Reply #714 on: October 12, 2017, 08:39:53 PM »
Calzone, 6H RT, turned out really tasty!  Baked on screen at 450F with convection, center rack for 11m.  Filled with ricotta/mozz/spice blend, more LMPS mozz and cubed pepperoni.  Finished with butter, parmesan and garlic salt.

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Offline csnack

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Re: Hermit's Pizza Fare
« Reply #715 on: October 12, 2017, 08:53:45 PM »
Now that looks bomb dude! Time to celebrate with a trip to the dispensary huh?

Offline Hermit

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Re: Hermit's Pizza Fare
« Reply #716 on: October 12, 2017, 09:32:14 PM »
Now that looks bomb dude! Time to celebrate with a trip to the dispensary huh?

Thanks csnack =)  Now that's a great idea  ;D

Offline Hermit

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Re: Hermit's Pizza Fare
« Reply #717 on: October 13, 2017, 09:59:07 AM »
Got a NY'ish style dough for tonight, no DMP or peanut anything as we have some kiddos coming over for supper while the parents get their booth setup at the local craft fair.  One of them has peanut allergies.  I think they are 5 and 7 so going to tone down my sauce a bit, maybe make it a little sweeter and also probably just cheese or maybe half cheese half pepperoni, we'll see what they request!

Ardent Mills BF (100%):
Water (56%):
IDY (0.1%):
Salt (2%):
Olive Oil (3%):
Honey (4%):
Total (165.1%):
345.25 g  |  12.18 oz | 0.76 lbs
193.34 g  |  6.82 oz | 0.43 lbs
0.35 g | 0.01 oz | 0 lbs | 0.11 tsp | 0.04 tbsp
6.91 g | 0.24 oz | 0.02 lbs | 1.24 tsp | 0.41 tbsp
10.36 g | 0.37 oz | 0.02 lbs | 2.3 tsp | 0.77 tbsp
13.81 g | 0.49 oz | 0.03 lbs | 3.46 tsp | 1.15 tbsp
570.01 g | 20.11 oz | 1.26 lbs | TF = 0.1

It'll be a big 16" pizza so those little hands will feel like they're in NY eating a street slice  ;D

Offline invertedisdead

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Re: Hermit's Pizza Fare
« Reply #718 on: October 13, 2017, 10:19:14 AM »
Calzone, 6H RT, turned out really tasty!  Baked on screen at 450F with convection, center rack for 11m.  Filled with ricotta/mozz/spice blend, more LMPS mozz and cubed pepperoni.  Finished with butter, parmesan and garlic salt.

Wow! Looks so good, like a giant pepperoni roll :drool:

Hermit, are you seasoning your ricotta or applying it plain?


Offline rparker

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Re: Hermit's Pizza Fare
« Reply #719 on: October 13, 2017, 10:50:33 AM »
Wow! Looks so good, like a giant pepperoni roll :drool:
^^^   and   :drool: :drool:

I have your calzone/stromboli method bookmarked in my browser, but have yet to do it. This should get me off my butt.   :-[

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