Pizza Making Forum

Pizza Making => General Pizza Making => Topic started by: dogboy on February 03, 2014, 09:32:29 AM

Title: my adventure in pizza
Post by: dogboy on February 03, 2014, 09:32:29 AM
so this forum makes it easy to keep track of my adventures in making and eating pizza. So i hope its ok that I make this post and update it with my daily, weekly and monthly adventures in the pizza world.
Title: Re: my adventure in pizza
Post by: dogboy on February 03, 2014, 09:33:03 AM
above is one of my favorite places in chicago
Title: Re: my adventure in pizza
Post by: dogboy on February 03, 2014, 09:34:07 AM
back in 2010
Title: Re: my adventure in pizza
Post by: dogboy on February 03, 2014, 09:34:49 AM
Grady's pizza Bloomington Il.
Title: Re: my adventure in pizza
Post by: dogboy on February 03, 2014, 09:35:24 AM
Grilled 2012
Title: Re: my adventure in pizza
Post by: dogboy on February 03, 2014, 09:37:04 AM
a few more
Title: Re: my adventure in pizza
Post by: dogboy on February 03, 2014, 09:42:34 AM
Iraq. grilled pizza on Samoon (Iraqi bread)
Title: Re: my adventure in pizza
Post by: dogboy on February 03, 2014, 09:54:37 AM
One of 4 Super Bowl pizza. This is sausage and brocoli.
Made 3 pizzas to take to the local watering hole for the tailgate party. Got great reviews. Thank you to all on this forum for helping me improve GREATLY on the art of making pizza
Title: Re: my adventure in pizza
Post by: dogboy on February 04, 2014, 09:53:59 AM
Posted this on a diffrent thread but reposting on my adventure thread. Pizza Sierra Leone.  West Africa.
Title: Re: my adventure in pizza
Post by: dogboy on February 04, 2014, 11:14:48 AM
Feb 3 2013. Pizza. 24 hour poolish warm room temp rise. Not quite as airy.   A couple nice air pockets which I forgot to photo when it was finished. This was leftover from night before. Crust not as crispy. Have made other pizzas where crust was still crispy the next day.
Title: Re: my adventure in pizza
Post by: dogboy on February 04, 2014, 11:17:08 AM
Above. Rolled with 15 minute use after rolling. The sit time after rolling seems to help. I think that's called proofing?? Anyway need to let proof after rolling for at least 30 minutes I think.
Title: Re: my adventure in pizza
Post by: dogboy on February 04, 2014, 02:04:02 PM
Feb 4 2014. Poolish. 36 hours old refrigerator for 30 hours. Proofed on counter for 30min after stretching. Cheese and spinach. Pizza steel for 2 min. Top shelf 550. Moved to stone. Finished on steel. For 1 min.  Crust is a little soft. Although this was a thicker crust and. OT my cracker crust.
Title: Re: my adventure in pizza
Post by: Chicago Bob on February 04, 2014, 02:24:37 PM
Grady's pizza Bloomington Il.
Yeah baby...good old paper bag wrap!  :)

Bob
Title: Re: my adventure in pizza
Post by: dogboy on February 04, 2014, 02:34:02 PM
Yeah baby...good old paper bag wrap!  :)

Bob
also known as greasy Grady's.  And a beautiful sweeeeet sauce. That's my choice for my birthday meal and the first pizza I eat when I get back from travels. They have a great cracker crust which flakes off at the bottom and leaves crumbles on the cardboard and in the bag. And oh yes I fold the card board and eat all the little cracklings. 
It's the pizza I want to clone.
Title: Re: my adventure in pizza
Post by: Chicago Bob on February 04, 2014, 04:28:56 PM
Greasy Grady's!  :)


 
Title: Re: my adventure in pizza
Post by: dmckean44 on February 04, 2014, 04:52:23 PM
Grady's is cool, I love the huge perfectly balled sausage. I haven't eaten there is probably 14 years.
Title: Re: my adventure in pizza
Post by: dogboy on February 04, 2014, 05:19:49 PM
Greasy Grady's!  :)


 
nice one Bob!!! Lol
Title: Re: my adventure in pizza
Post by: dogboy on February 05, 2014, 07:18:32 PM
Feb 5. 2014. 48 hour poolish. Perferated crust. Spinach and prucetta (sp)
 Nice and crispy!!
Title: Re: my adventure in pizza
Post by: dogboy on February 06, 2014, 03:55:01 PM
Feb 6 2014. Poolish with milk. 200g KABF.  200g milk .4G ADY. Let it sit out 6 hours.. then 500g KABF.  240g milk. 4g ADY  plus seasonings. 12 hour cold rise. Dough was much dryer then when I use water with same amounts.  The flavor after cooking was outstanding! !  Cooked 550 on 1/4 steel. Crispy yet soft and tender. Not to chewy on the inside.
Stretched crust. 14inch 14 oz dough ball.
Ran out of moz/provolone so used a cheddar mix.
Red gold whole tomatoes. Not a bad tomatoe.
Title: Re: my adventure in pizza
Post by: dogboy on February 07, 2014, 02:28:26 PM
36 hour cold rise milk poolish. Rolled and perforated.  Fresh moz with sausage.  Cooked on steel. 550.
Title: Re: my adventure in pizza
Post by: dogboy on February 07, 2014, 02:44:47 PM
Same dough as above except for stretched and pulled. Not Perferated. Cooked on stone and finished on steel.  Spinach.
Title: Re: my adventure in pizza
Post by: dogboy on February 09, 2014, 05:00:24 PM
Feb 9 2014 Jim layhe's no knead dough.
24 hours. Airy soft.
Title: Re: my adventure in pizza
Post by: dogboy on February 10, 2014, 10:39:56 AM
Layhe's no knead dough 38 hours thin crust. Perferated cooked on steel 550.
Title: Re: my adventure in pizza
Post by: dogboy on February 10, 2014, 10:48:56 AM
Tried a new can of tomatos.  Pretty tasty IMO.
Title: Re: my adventure in pizza
Post by: dogboy on February 11, 2014, 01:01:31 PM
Feb. 11 2014 Chicago deep dish.  Used my thin crust recipe. Usually for the cracker crust pizza.  Laminated the dough with chunks of butter. 3 fold and roll. About 1/4 thickness.  Coated the pan with butter. Topped with cheese. Red gold whole tomatos squeezed and broken up. Also added a little sauce to fill in the gaps. Topped with parm. Cheese after cooking.
Baked on top rack at 450 for 35 minutes.
It's a little dense but can see and feel the lamination.
Title: Re: my adventure in pizza
Post by: dogboy on February 11, 2014, 01:25:20 PM
Also note to self. I did refrigerator after rolling to let the butter get cold again.
Title: Re: my adventure in pizza
Post by: dogboy on February 11, 2014, 07:37:33 PM
Evening deep dish. Sausage. Cooked at 450. Sausage and everything cooked well. 35 min.
Title: Re: my adventure in pizza
Post by: Chicago Bob on February 11, 2014, 08:18:30 PM
Evening deep dish. Sausage. Cooked at 450. Sausage and everything cooked well. 35 min.
Looks real good dog....what brand of cheese you have on the bottom there?

Bob
Title: Re: my adventure in pizza
Post by: dogboy on February 11, 2014, 08:30:21 PM
Looks real good dog....what brand of cheese you have on the bottom there?

Bob
thanks Bob
It's the jewel/osco brand. Cheap. provolone. But not to bad.
Title: Re: my adventure in pizza
Post by: dogboy on February 14, 2014, 05:23:51 PM
Deep dish and thin crust. Used a 6 hour poolish. Added the rest after 6 hours and 1/2 milk/water for rest of hydration. To wet for deepdish. Laminated the deepdish with butter chucks.3x.
Title: Re: my adventure in pizza
Post by: dogboy on February 14, 2014, 05:29:10 PM
24 hours old dough.The thin crust tasted great.and airy. I like the milk. Fixed the deepdish by pulling it from the pan and cooking it directly on the steel for 2 minutes.
Title: Re: my adventure in pizza
Post by: Tampa on February 15, 2014, 08:48:28 AM
24 hours old dough.The thin crust tasted great.and airy. I like the milk. Fixed the deepdish by pulling it from the pan and cooking it directly on the steel for 2 minutes.
Those are some hearty looking pies.  Save me a slice of that deep dish. :P
Dave
Title: Re: my adventure in pizza
Post by: dogboy on February 17, 2014, 02:53:29 PM
Thanks Dave.  Sure will save you some. Always have pizza and dough.
Title: Re: my adventure in pizza
Post by: dogboy on February 17, 2014, 02:54:39 PM
Trying the Loowater's emergency deep dish today. Got snowed in and have plenty of stuff to make pizza!!! Pictures later.
Title: Re: my adventure in pizza
Post by: pythonic on February 17, 2014, 03:11:17 PM
Trying the Loowater's emergency deep dish today. Got snowed in and have plenty of stuff to make pizza!!! Pictures later.

Have you tried the Malnatis DD?
Title: Re: my adventure in pizza
Post by: dogboy on February 17, 2014, 03:30:59 PM
Have you tried the Malnatis DD?
I have not. I was just searching for an emergency deep dish and the loos came up.
Title: Re: my adventure in pizza
Post by: dogboy on February 17, 2014, 06:12:55 PM
Sausage loowater's emergency deep dish.
Title: Re: my adventure in pizza
Post by: pythonic on February 17, 2014, 11:15:34 PM
Go check out the Chicago forum and the threads are near top of page.
Title: Re: my adventure in pizza
Post by: dogboy on February 19, 2014, 01:24:31 PM
Feb 19. Thin crust. Docked. Midwest cracker style. 1/4 thick rolled. Semolina on peel. Also semolina slightly pressed into bottom of skin.
Title: Re: my adventure in pizza
Post by: dogboy on February 19, 2014, 01:29:34 PM
One more
Title: Re: my adventure in pizza
Post by: dmckean44 on February 19, 2014, 01:31:48 PM
Are you using the same dough for everything?
Title: Re: my adventure in pizza
Post by: dogboy on February 19, 2014, 01:34:32 PM
Are you using the same dough for everything?
no I switch up. This is my favorite crackery crust. I have been using lots of poolish.  Also used a variation of Malnatis. But this one seems to be my favorite and works well for deepdish.
Cooked on steel for 8 minutes.  Preheat oven 1 hour at 550.
Title: Re: my adventure in pizza
Post by: dogboy on February 19, 2014, 01:35:56 PM
Very similar to a Monicals if by chance you have tried them.
Title: Re: my adventure in pizza
Post by: dmckean44 on February 19, 2014, 01:39:59 PM
Yeah, I know Monical's.
Title: Re: my adventure in pizza
Post by: dogboy on February 19, 2014, 01:47:41 PM
I want a gradys crust. The kind that's thin. With some bubbles. But yet the bottom crust breaks away with a flick of a finger and leaves a soft skin under.
Title: Re: my adventure in pizza
Post by: Chicago Bob on February 19, 2014, 04:21:53 PM
Feb 19. Thin crust. Docked. Midwest cracker style. 1/4 thick rolled. Semolina on peel. Also semolina slightly pressed into bottom of skin.
Hey Dog, you ever had a Vito&Nicks pie?

Bob
Title: Re: my adventure in pizza
Post by: dogboy on February 19, 2014, 08:29:49 PM
Hey Dog, you ever had a Vito&Nicks pie?

Bob
CB I have not tried vito and nicks but the girlfriend has.
Title: Re: my adventure in pizza
Post by: dogboy on February 20, 2014, 11:55:14 AM
Making dough today. again trying milk as a blend with water.
300g KABF
100g Semolina
100g Milk (warm)
50g Water (warm)
1 packet of ADY (I think about 6g)
32g Corn oil
 Bulk rise warm for 6 hours
This may be way to much yeast?? Hoping to throw in fridge for 48 hours but I will probably test at 24 and 48.
Title: Re: my adventure in pizza
Post by: dmckean44 on February 20, 2014, 01:51:38 PM
That's a lot of yeast, around 2% I think.
Title: Re: my adventure in pizza
Post by: dogboy on February 20, 2014, 02:38:24 PM
That's a lot of yeast, around 2% I think.
I thought it was.. The poolish recipes usually only call for .25g  guess I will see how this turns out.
Title: Re: my adventure in pizza
Post by: dogboy on February 21, 2014, 01:38:10 PM
From dough above made a deep dish.  Spinach.
Title: Re: my adventure in pizza
Post by: dogboy on February 21, 2014, 01:39:10 PM
Usually my thin crust but has been doing wonders for the deep dish.
Title: Re: my adventure in pizza
Post by: dogboy on February 21, 2014, 02:58:45 PM
Unbelievably tasty. By far the best I have made yet.
Sauce was a 28oz can  rushed tomatos drain and strained. That went over the spinach. Then a 28 oz can whole tomatoes pureed with fennel seed. Dried oregano/basil. Table spoon of strawberry jelly. Garlic salt. And 1 small can of paste. Spooned on to fill the top.
Title: Re: my adventure in pizza
Post by: dogboy on February 21, 2014, 03:01:37 PM
Baked at 425 for 35 minutes
Title: Re: my adventure in pizza
Post by: Chicago Bob on February 21, 2014, 03:04:08 PM
Unbelievably tasty. By far the best I have made yet.
Sauce was a 28oz can  rushed tomatos drain and strained. That went over the spinach. Then a 28 oz can whole tomatoes pureed with fennel seed. Dried oregano/basil. Table spoon of strawberry jelly. Garlic salt. And 1 small can of paste. Spooned on to fill the top.
Boy, and you'd never even believe there was that much sauce on that little pizza.  8)

Bob
Title: Re: my adventure in pizza
Post by: dogboy on February 21, 2014, 03:05:43 PM
Boy, and you'd never even believe there was that much sauce on that little pizza.  8)

Bob
oops. Well I didn't use all the sauce.. I did use all the strained tomatos.
Title: Re: my adventure in pizza
Post by: dogboy on February 22, 2014, 01:34:42 PM
1st attempt at pan pizza. Or is it detroit? Not sure what to call it.
Poolish 24 hour cold rise.
Title: Re: my adventure in pizza
Post by: dogboy on February 24, 2014, 01:21:28 PM
48 hour poolish. Stretched from techniques seen on videos on another thread.
Title: Re: my adventure in pizza
Post by: Chicago Bob on February 24, 2014, 01:29:44 PM
1st attempt at pan pizza. Or is it detroit? Not sure what to call it.
Poolish 24 hour cold rise.
For something like that I just usually call it...."this here's some damn good pizza folks!"  ;D

Bob
Title: Re: my adventure in pizza
Post by: dogboy on February 25, 2014, 12:44:51 PM
Feb 25. Deep dish with cracker crust. 60 hour old dough.
Thin crust poolish 56 hour old cold rise.
Title: Re: my adventure in pizza
Post by: dogboy on February 25, 2014, 12:54:47 PM
Poolish. Stretched.
Title: Re: my adventure in pizza
Post by: dogboy on March 06, 2014, 09:04:19 PM
Tonight's pizzas. A 8 hour poolish and an almost Fazzari thin cracker crust.
 I got in a hurry and cooked the Fazzari after only 8 hours. He stated I need a minimum of 18 for texture. I have a couple more batches of dough that I will wait that amount of time.
 The poolish was ok but also for taste would be best after 24 hours or longer.
Title: Re: my adventure in pizza
Post by: dogboy on March 06, 2014, 09:06:58 PM
Cracker was cooked on steel for 9 minutes at 550. Poolish on stone for 11 minutes.
Steel is placed on 2nd shelf from bottom and stone one shelf above the steel.
Oven is gas and heat source from the bottom.
Title: Re: my adventure in pizza
Post by: dogboy on March 08, 2014, 12:34:48 AM
Fazzari "every trick in the book" cracker. 32 hour dough. Good flavor. Nice texture. 1/8 inch thick. I rolled it out as thin as I could get it. Maybe next time roll not as thin.
Title: Re: my adventure in pizza
Post by: dmckean44 on March 08, 2014, 12:39:18 AM
It looks great to me. Nice job!
Title: Re: my adventure in pizza
Post by: norma427 on March 08, 2014, 09:31:24 AM
It looks great to me. Nice job!

 ^^^

Norma
Title: Re: my adventure in pizza
Post by: dogboy on March 08, 2014, 10:21:26 AM
^^^

Norma
thanks you all!! It turned out well.  Again I think it was to thin to show lamination.
Title: Re: my adventure in pizza
Post by: dogboy on March 13, 2014, 01:54:19 PM
Ordered a Blackstone from lowes today!! Pickup in 10 days...
Title: Re: my adventure in pizza
Post by: dogboy on March 14, 2014, 05:14:12 PM
3.14 first attempt at stuffed deep dish. Sausage and spinach. Used cracker crust which seems to work well. More pics to follow after a 10 minute rest.
The dark color is cheese which I used the hmmm 2 Chicago restaurants and can't think of the names P somthing. We're cheese over laps the dough. But then I put the thin crust over top. Can't wait to cut and see how it looks.
Title: Re: my adventure in pizza
Post by: dogboy on March 14, 2014, 05:24:14 PM
More
Title: Re: my adventure in pizza
Post by: Chicago Bob on March 14, 2014, 10:10:38 PM
Good look'in Stuffed dog....I bet that one ate reeeel nice.  Great job dude!  :chef:

CB
Title: Re: my adventure in pizza
Post by: dmckean44 on March 14, 2014, 11:20:40 PM
I think that's the best looking pie in the whole thread!
Title: Re: my adventure in pizza
Post by: Chicago Bob on March 14, 2014, 11:33:24 PM
I think that's the best looking pie in the whole thread!
Well now hang on there Dave....this beaut here wasn't too shabby..... 8)
Title: Re: my adventure in pizza
Post by: dmckean44 on March 14, 2014, 11:41:10 PM
That's a fine under crust shot there.
Title: Re: my adventure in pizza
Post by: Chicago Bob on March 14, 2014, 11:50:00 PM
You're dern toot'in it is.  :chef:
And the pro crumb is just a lil bonus.
Title: Re: my adventure in pizza
Post by: dogboy on March 15, 2014, 12:10:47 AM
Thanks guys. I'm working hard at it. This forum is bringing me to so many diffrent levels and yet I still have way more to learn.
Title: Re: my adventure in pizza
Post by: dogboy on March 15, 2014, 12:13:32 AM
Evening meal out at a downtown resturant. Pizza cooked I. About 2min 15sec. OO flour. Pretty fancy oven also for a non WFO.
And a lil sushi. Pizza and sushi are a great combo!
Title: Re: my adventure in pizza
Post by: Chicago Bob on March 15, 2014, 12:34:53 AM
Evening meal out at a downtown resturant. Pizza cooked I. About 2min 15sec. OO flour. Pretty fancy oven also for a non WFO.
And a lil sushi. Pizza and sushi are a great combo!
Stay home and keep on doing what you're doing.  :chef:
I'm sorry man...but those restaurant items do not look very appetizing at all to me.

CB
Title: Re: my adventure in pizza
Post by: dogboy on March 15, 2014, 12:36:59 AM
Stay home and keep on doing what you're doing.  :chef:
I'm sorry man...but those restaurant items do not look very appetizing at all to me.

CB
lol had to take the girl out for dinner. Keep her happyish so I can keep making pizzas. Or kick her out. but this was easier.
Title: Re: my adventure in pizza
Post by: Chicago Bob on March 15, 2014, 12:58:30 AM
lol had to take the girl out for dinner. Keep her happyish so I can keep making pizzas. Or kick her out. but this was easier.
Yep, I hear ya bro....there's always plenty of time to give 'er the ole boot scoot boogie.   8)

CB
Title: Re: my adventure in pizza
Post by: dogboy on March 15, 2014, 04:58:40 PM
72 hour. Fazzari techniques also then rolled and stacked x 3 layers.
Just a little to thick for a Grady's.
Title: Re: my adventure in pizza
Post by: dogboy on March 15, 2014, 05:55:13 PM
3.14 first attempt at stuffed deep dish. Sausage and spinach. Used cracker crust which seems to work well. More pics to follow after a 10 minute rest.
The dark color is cheese which I used the hmmm 2 Chicago restaurants and can't think of the names P somthing. We're cheese over laps the dough. But then I put the thin crust over top. Can't wait to cut and see how it looks.
Burts and Pequods was the 2 pizzarias.
Title: Re: my adventure in pizza
Post by: dogboy on March 19, 2014, 10:53:21 PM
This is going to be rougher then I thought. I'm craving pizza like a junky.  I need a fix.
Hi I'm Andrew and I'm a pizzaholic. It's been 3 days since my last slice.
No where to make dough and no stuff to make it with. I may by some Sammoon and a can of tomatos and cheese and grill up some pizza bread if I can find a grill.
Title: Re: my adventure in pizza
Post by: Chicago Bob on March 21, 2014, 11:37:18 AM
This is going to be rougher then I thought. I'm craving pizza like a junky.  I need a fix.
Hi I'm Andrew and I'm a pizzaholic. It's been 3 days since my last slice.
No where to make dough and no stuff to make it with. I may by some Sammoon and a can of tomatos and cheese and grill up some pizza bread if I can find a grill.
I was going to ask if you were planning to take a few staples in your luggage for pizzamaking.
Hang in there dog. Do you have a pic to share of where you are at?  8)

Bob
Title: Re: my adventure in pizza
Post by: dogboy on March 21, 2014, 01:13:20 PM
I was going to ask if you were planning to take a few staples in your luggage for pizzamaking.
Hang in there dog. Do you have a pic to share of where you are at?  8)

Bob
Bob
I brought coffee and cloths. I'll see if I can find a picture to post. Got coffe and cloths and my trusty banjo.
Title: Re: my adventure in pizza
Post by: Chicago Bob on March 21, 2014, 11:41:00 PM
Bob
I brought coffee and cloths. I'll see if I can find a picture to post. Got coffe and cloths and my trusty banjo.
A banjo huh...that's pretty cool man.
Actually...that is waaaay cool. Wish I were there to add my awesome vocals to the mess, er, mix.  8)

CB
Title: Re: my adventure in pizza
Post by: dogboy on March 28, 2014, 07:56:30 PM
I sure attempt the banjo. Love it but am self teaching. So I'm sure I have many bad habits.
Got the blackstone!!!! The gf picked it up from lowes. It was all put together and all stones intact. Now I can't wait to get home and try it. Maybe a July 4th pizza party!!!
Gonna order a pizza from outside my compound and have a local interpreter bring it in for me to eat. I'll get pictures.
Middle Eastern  style.
Title: Re: my adventure in pizza
Post by: Chicago Bob on March 29, 2014, 12:35:23 AM
I sure attempt the banjo. Love it but am self teaching. So I'm sure I have many bad habits.
Got the blackstone!!!! The gf picked it up from lowes. It was all put together and all stones intact. Now I can't wait to get home and try it. Maybe a July 4th pizza party!!!
Gonna order a pizza from outside my compound and have a local interpreter bring it in for me to eat. I'll get pictures.
Middle Eastern  style.
Cool dog.  8)
I'm going to be in Chicagoland this July.
Post a pic of where you are at man.....

CB
Title: Re: my adventure in pizza
Post by: dogboy on April 04, 2014, 11:36:28 PM
A stone and brick oven. Middle east.
Title: Re: my adventure in pizza
Post by: dogboy on April 26, 2014, 12:30:53 AM
Arab land pizza. Not very tasty... A pan pizza similar to a pizzahut... In a land of brick ovens this was a disapointment.. The plus side was it was pizza.
Title: Re: my adventure in pizza
Post by: dogboy on May 05, 2014, 06:55:44 PM
Samoon. Iraqi bread. Brick oven baked.
Title: Re: my adventure in pizza
Post by: dogboy on May 05, 2014, 06:56:42 PM
Pizza again... still a pan pizza...
Title: Re: my adventure in pizza
Post by: dogboy on May 17, 2014, 07:01:41 PM
Dear iraq. I don't like you. And I wanna go home and make pizza on my new unused B.S. which is there waiting for me to deflower it. Shukron.
Title: Re: my adventure in pizza
Post by: dogboy on July 05, 2014, 11:53:59 PM
On week or less I will get to make dough and start using my BS
Title: Re: my adventure in pizza
Post by: dogboy on July 12, 2014, 12:51:46 PM
1st blackstone pizza. Bottom didn't get all the way cooked. Any idea how long it takes to get the stone hot??
Title: Re: my adventure in pizza
Post by: dogboy on July 12, 2014, 12:53:31 PM
Also I forgot to turn the spinner dial on while warming up so my stone was hotter in one place.
Title: Re: my adventure in pizza
Post by: Chicago Bob on July 12, 2014, 02:40:41 PM
1st blackstone pizza. Bottom didn't get all the way cooked. Any idea how long it takes to get the stone hot??
welcome back dog. bs should only take about 10 min. to be REAL hot....you have an ir gun?
Title: Re: my adventure in pizza
Post by: dogboy on July 24, 2014, 06:16:10 PM
Thanks bob. Nice to be home. I don't have an ir gun yet but am gonna get one asap. Last night I let it heat about 15 minutes and it cooked great
Title: Re: my adventure in pizza
Post by: dogboy on July 24, 2014, 06:17:57 PM
BS cracker crust
Title: Re: my adventure in pizza
Post by: Chicago Bob on July 24, 2014, 06:31:09 PM
BS cracker crust
niiiiiice.... ;)
Title: Re: my adventure in pizza
Post by: Donjo911 on July 24, 2014, 06:32:49 PM
Looks awesome!  Glad your back safe & getting to play with the BS.  Thanks for sharing!
Title: Re: my adventure in pizza
Post by: Chicago Bob on July 24, 2014, 06:39:55 PM
dog, you made me want one so i`m going to whip up a dough....going to run sauce all the way to edge for overflow/carmelizing rim on BS.  ;)
Title: Re: my adventure in pizza
Post by: Donjo911 on July 24, 2014, 06:52:07 PM
I'm going to whip up a dough....going to run sauce all the way to edge for overflow/carmelizing rim on BS.  ;)


CB - Hope to see a pic of your pie!  I had to go into your photo archives to see your work!  Nice!!!
Title: Re: my adventure in pizza
Post by: Chicago Bob on July 24, 2014, 06:56:06 PM

CB - Hope to see a pic of your pie!  I had to go into your photo archives to see your work!  Nice!!!
Oh, I can make a pizza now...don`t you worry `bout dat!!   >:D
Title: Re: my adventure in pizza
Post by: dogboy on July 29, 2014, 04:57:46 PM
Bob got me into the Blackstone.  I'm glad I got it.
Title: Re: my adventure in pizza
Post by: dogboy on August 06, 2014, 03:16:24 PM
Still don't have an ir thermometer.  Used a 6 day old dough. Straight out of fridge and pulled and spread the skin. It worked much easier then a room temp dough. More easy to work with. Tomato sauce from garden romas with a touch of garlic salt black pepper and basil.  Topped with spinach and fresh moz. Finished after cook with fresh basil.
Title: Re: my adventure in pizza
Post by: Chicago Bob on August 06, 2014, 03:51:02 PM
Atta boy Dog...that`s the way ya do it. What a tasty looking pizza pie!   :chef:
Sauce looks great.

Did you change doughs from your last go round?
Title: Re: my adventure in pizza
Post by: dogboy on August 06, 2014, 04:29:15 PM
Ty bob. Yes this sauce was roma garden tomatos. Still waiting on my SM s to turn red. I added a can of paste to it and it turned out real thick. Usually I use a # 16 can and add a can of paste and it's much wetter. This was a pretty thick sauce with 5 he garden tomatos.
Title: Re: my adventure in pizza
Post by: dogboy on August 06, 2014, 04:31:13 PM
Oops. Lol. You asked about dough. Dough was a poolish so same dough I have used for non cracker crust. 70% hydration. I just used the dough straight out of fridge instead of letting it warm to room temp
Title: Re: my adventure in pizza
Post by: Chicago Bob on August 06, 2014, 04:42:36 PM
I do the same.  ;)   Chilled dough stretches more evenly imo.
Title: Re: my adventure in pizza
Post by: AnonymousPizza on August 11, 2014, 06:55:20 PM
Feb. 11 2014 Chicago deep dish.  Used my thin crust recipe. Usually for the cracker crust pizza.  Laminated the dough with chunks of butter. 3 fold and roll. About 1/4 thickness.  Coated the pan with butter. Topped with cheese. Red gold whole tomatos squeezed and broken up. Also added a little sauce to fill in the gaps. Topped with parm. Cheese after cooking.
Baked on top rack at 450 for 35 minutes.
It's a little dense but can see and feel the lamination.

That is a thing of beauty. Who/what'd you do this pizza for?
Title: Re: my adventure in pizza
Post by: dogboy on August 15, 2014, 10:49:07 PM
Just for fun. Eating at home.
Title: Re: my adventure in pizza
Post by: dogboy on August 15, 2014, 10:50:55 PM
I really need to get an ir thermometer.  I burnt the bottom on the first one. The second one I turned the flame down and it turned out alright.
Title: Re: my adventure in pizza
Post by: deb415611 on August 17, 2014, 09:23:47 AM
I really need to get an ir thermometer.  I burnt the bottom on the first one. The second one I turned the flame down and it turned out alright.

qarl linked a really good deal on one yesterday,  I think it was $14
Title: Re: my adventure in pizza
Post by: dogboy on August 17, 2014, 09:24:48 AM
qarl linked a really good deal on one yesterday,  I think it was $14
Yes thank you. I saw that and ordered it :)
Title: Re: my adventure in pizza
Post by: dogboy on August 18, 2014, 08:22:25 PM
Any threads on flour? I'm trying to find locally highest gluten I can and am wondering if anyone has done a thread on all types?
Title: Re: my adventure in pizza
Post by: dogboy on August 24, 2014, 08:44:58 AM
Pizza delivery. Illinois paper bag cracker crust. Micheleo's pizza.
Title: Re: my adventure in pizza
Post by: Jakew81 on August 24, 2014, 04:44:44 PM
Any threads on flour? I'm trying to find locally highest gluten I can and am wondering if anyone has done a thread on all types?
Dog, this post  http://www.pizzamaking.com/forum/index.php?topic=32878.msg327785#msg327785 (http://www.pizzamaking.com/forum/index.php?topic=32878.msg327785#msg327785) has the most thorough list of flour I have come across.  Nice pies on this thread, keep it up! ;D
Title: Re: my adventure in pizza
Post by: dogboy on August 25, 2014, 07:28:10 PM
Ty jake!!! That thread was perfect.
Title: Re: my adventure in pizza
Post by: Jakew81 on August 25, 2014, 07:50:53 PM
Glad to have been of service sir, I look forward to seeing more of your pizzas!
Title: Re: my adventure in pizza
Post by: Chicago Bob on August 25, 2014, 08:17:55 PM
Pizza delivery. Illinois paper bag cracker crust. Micheleo's pizza.
Nice to be lazy every now and again....
But I know you can do waaay better yourself.  ;)
Title: Re: my adventure in pizza
Post by: dogboy on August 27, 2014, 08:36:10 AM
Cracker crust turned out great. The thicker one is preccuto and basil. 10 day old dough that started as a poolish. Great flavor in the dough!!! Launched on BS at 650 stone temp.
Title: Re: my adventure in pizza
Post by: dogboy on August 29, 2014, 04:23:00 PM
14 day old dough. Rolled. Launched at 670. Topped with tomato and basil.
Title: Re: my adventure in pizza
Post by: Donjo911 on August 29, 2014, 04:27:34 PM
Looks awesome!  What can you say about the differences in the dough from a few days old, to 10 days, to 14 days? Taste? Texture? Thanks in advance!
Cheers,
Don
Title: Re: my adventure in pizza
Post by: dogboy on August 30, 2014, 09:42:24 AM
Looks awesome!  What can you say about the differences in the dough from a few days old, to 10 days, to 14 days? Taste? Texture? Thanks in advance!
Cheers,
Don
flavor flavor deep flavor. A couple days you can taste the flavor diffrence vs same day dough. After 10 days it was a deep flavor and 14 was basically the same as 10 day. I wonder if it stops building flavors after a certain point
Title: Re: my adventure in pizza
Post by: Pete-zza on August 30, 2014, 02:22:19 PM
flavor flavor deep flavor. A couple days you can taste the flavor difference vs same day dough. After 10 days it was a deep flavor and 14 was basically the same as 10 day. I wonder if it stops building flavors after a certain point
dogboy,

I would say yes. My experience with geriatric doughs was similar to yours. But if you go out too far, the flavors start to go funky. In my case, I saw that with a dough that had cold fermented for around 23 days.

If pronounced but still pleasant flavors are your objective, I would say that a 6-10 days is a reasonable window.

Peter
Title: Re: my adventure in pizza
Post by: dogboy on September 01, 2014, 02:56:47 PM
Ty peter. I wasn't sure if it was still going to be good after 10 but now I know I can wait longer.
Title: Re: my adventure in pizza
Post by: dogboy on September 01, 2014, 03:05:12 PM
24 hour old poolish room temp. Then after 24 hours I added the rest of flour and water.  24 hour re fridge rise.  10 oz dough balls.
I mix by hand so I made a triple batch which was to much by hand to get together.  Still finished the dough and I've noticed some small dough balls in the dough. Maybe 48 hours or more the dough will eat it up? I have 12 10 oz dough balls.
Sauce is SM from yard. Peperoni and fresh cheese. Finished with a little garlic salt. Fresh basil and parmesean cheese.  It was a little wet sauce but good.

Launched at 650 to 680 stone temp.
I want to learn how to get the big spider webbing in the dough? I'm using KABF.
Title: Re: my adventure in pizza
Post by: Pete-zza on September 01, 2014, 03:09:57 PM
Ty peter. I wasn't sure if it was still going to be good after 10 but now I know I can wait longer.
dogboy,

Very few doughs can make it out to ten days, but if yours can do so it perhaps can go longer. The key to longevity is keeping everything as cold as possible and using modest to small amounts of yeast. Adding the yeast toward the end of the mix can also help to extend the useful life of the dough. The tricks and techniques I used to extend the dough useful life are discussed in this thread: http://www.pizzamaking.com/forum/index.php?topic=3985.0 (http://www.pizzamaking.com/forum/index.php?topic=3985.0).

Peter
Title: Re: my adventure in pizza
Post by: Chicago Bob on September 01, 2014, 09:16:05 PM

I want to learn how to get the big spider webbing in the dough? I'm using KABF.
Stretch an folds, high hydration, AP flour, high BS temp should get you right there Dog.   :chef:
Choose any of the above...the more the better.  ;D
Title: Re: my adventure in pizza
Post by: dogboy on September 01, 2014, 09:59:14 PM
KABF.  65to70% hydration and stretch but no fold. I'll try stretch and folds!! Ty. 10 doughs left to practice with this week. Tonight was a rolled thin crust. It stuck to the peel at launch.
The other is a pita bread or as I call it samoon which is iraqi bread. For samoon this was a touch over done.  It was stretched and  "flapped".. not sure the proper term. But you hold 5 he ends and side and flap it lol. It fluffed up well and cut easy down the center with a bread knife.  Filled it with tabula.
Title: Re: my adventure in pizza
Post by: Chicago Bob on September 01, 2014, 10:09:47 PM
KABF.  65to70% hydration and stretch but no fold. I'll try stretch and folds!! Ty. 10 doughs left to practice with this week. Tonight was a rolled thin crust. It stuck to the peel at launch.
The other is a pita bread or as I call it samoon which is iraqi bread. For samoon this was a touch over done.  It was stretched and  "flapped".. not sure the proper term. But you hold 5 he ends and side and flap it lol. It fluffed up well and cut easy down the center with a bread knife.  Filled it with tabula.
Tasty eats!
The stretch and folds are done to the fresh made dough before you begin fermentation.
.
Title: Re: my adventure in pizza
Post by: dogboy on September 09, 2014, 07:58:48 PM
9 day old dough stretched. Launched at 650ish. Stone temp. Roasted garlic and basil. Sausage and basil.
Great value crushed tomatos.  I will use them when I need canned tomatoes.  They were great.
Finished all with basil and garlic salt.
Garlic was last to cook and I liked it's crust best. So I need to make sure stone is 650 to 680.
Title: Re: my adventure in pizza
Post by: dogboy on September 26, 2014, 09:14:37 AM
49% hydration cracker crust on BS.  The BS cooked this pizza well. About 4 minutes. Launch about 700.
Title: Re: my adventure in pizza
Post by: dogboy on September 26, 2014, 10:59:08 AM
The dough. Any tips??
Title: Re: my adventure in pizza
Post by: dogboy on September 26, 2014, 11:03:14 AM
All is bulk rise For 24hrs. Cook after 48hrs. 9 to 10 oz dough balls.
Title: Re: my adventure in pizza
Post by: tinroofrusted on September 26, 2014, 11:18:30 AM
49% hydration cracker crust on BS.  The BS cooked this pizza well. About 4 minutes. Launch about 700.

That cracker crust pizza looks great!  Well done.  Are you in the military? I was looking through your thread and saw some of the places you 've been, like Sierra Leone. That's not a place I'd like to be right now. 

Regards,

TinRoof
Title: Re: my adventure in pizza
Post by: dogboy on September 28, 2014, 09:28:30 AM
That cracker crust pizza looks great!  Well done.  Are you in the military? I was looking through your thread and saw some of the places you 've been, like Sierra Leone. That's not a place I'd like to be right now. 

Regards,

TinRoof
thank you. Being from the midwest a cracker crust is most important as its my favorite.
I work for some private military contractors so I get to travel.
Title: Re: my adventure in pizza
Post by: dogboy on September 30, 2014, 08:40:22 AM
Cracker crust 72 hours rolled and refrigerate.  Pulled straight from fridge to oven. Think it should have sat out for 20 minutes or so.
Next I found a 100g of OO leftover. Used 50g KABF and 100 g OO. 65% hydration.
Title: Re: my adventure in pizza
Post by: dogboy on October 03, 2014, 03:57:02 PM
Was looking for OO flour dough recipes on Google and found fidel montoya video. Made this dough.
I tried searching for OO here but must not of used the right keywords.  Was hoping to find TX craigs or petezas Chicago Bob any??
Title: Re: my adventure in pizza
Post by: Chicago Bob on October 03, 2014, 04:03:50 PM
Was looking for OO flour dough recipes on Google and found fidel montoya video. Made this dough.
I tried searching for OO here but must not of used the right keywords.  Was hoping to find TX craigs or petezas Chicago Bob any??
Don`t know if search will be different but the OO`s are numerical 00.....not alphabetic.
Look in the neapolitan section dog....Craig is right there at the top in sticky.   ;)
Title: Re: my adventure in pizza
Post by: dogboy on October 03, 2014, 04:11:34 PM
Don`t know if search will be different but the OO`s are numerical 00.....not alphabetic.
Look in the neapolitan section dog....Craig is right there at the top in sticky.   ;)
oh oops lol. Thanks ill look it up. Just got 20 lbs of flour delivered.
Title: Re: my adventure in pizza
Post by: dogboy on October 04, 2014, 06:20:11 PM
00 flour 65% hydration.  Cracker crust KABF. Laminated two crusts together.
Title: Re: my adventure in pizza
Post by: dogboy on October 04, 2014, 06:20:52 PM
A little over done on the 00 neo style.
Title: Re: my adventure in pizza
Post by: dogboy on October 04, 2014, 06:21:54 PM
Neo style over done.
Title: Re: my adventure in pizza
Post by: dogboy on October 13, 2014, 10:21:25 AM
2 neo style with 00 and 1 cracker with KABF.
Title: Re: my adventure in pizza
Post by: dogboy on October 14, 2014, 08:30:50 AM
BS stone temp at launch 750. I cooked this putting it in oven and turning heat down. I think I should have left it full heat and adjusted toward the end as I did not get much oven spring.
Title: Re: my adventure in pizza
Post by: dogboy on October 15, 2014, 01:28:56 PM
BS launch 750 full flame start to finish. 2 minutes cook. Pulled 00 dough (48 hour refrigerated) straight from fridge. It stretched much  easier. Last dough I made with same recipe Nd techniques but I am not getting the oven spring in the cornicone.? I've had one picture above where it turned out perfect.. I forgot to note why and now I am wondering what's the diffrence.
I've always used fleischermans Ady but am now reading up on yeast. This was made with cold water and salt. Flour and yeast mixed dry.
I used last of fresh moz and also used bagged moz.
The skin turned out well cook wise. Not to done.
Title: Re: my adventure in pizza
Post by: dogboy on October 16, 2014, 02:58:46 PM
BS cracker crust. 00 flour. Not sure the percentage now... 400grams 00 and 150g water. Launched at 650 and turned heat to low.
An 11 oz dough ball 00 BS launched at 750.  Some garlic and dried basil.
Title: Re: my adventure in pizza
Post by: dogboy on October 16, 2014, 02:59:38 PM
The bread was 65% hydration 00
Title: Re: my adventure in pizza
Post by: dogboy on October 17, 2014, 02:41:44 PM
Store dough in a roll cooked on BS.
Well launch was 750. It cooked to quick on bottom. Crust was not cooked through all the way.
Dough was difficult to work with. I did roll it instead of spread. I have one more roll and I'll try it with a stretch.
Title: Re: my adventure in pizza
Post by: Chicago Bob on October 17, 2014, 06:26:31 PM
Store dough in a roll cooked on BS.
Well launch was 750. It cooked to quick on bottom. Crust was not cooked through all the way.
Dough was difficult to work with. I did roll it instead of spread. I have one more roll and I'll try it with a stretch.
Do some stretch an folds on it...let rest for 2hr then BS @ 550 for about 5min.  ;)
Title: Re: my adventure in pizza
Post by: dogboy on October 24, 2014, 09:27:08 AM
48 hour 00 dough and 48 hour KABF for cracker crust (38%)
Title: Re: my adventure in pizza
Post by: dogboy on October 24, 2014, 09:30:47 AM
On the cracker crust I rolled it a little thicker. Should have Perferated the dough at that thickness. Besides to avoid bubbles is there any other reason to perferate?
Title: Re: my adventure in pizza
Post by: dogboy on October 24, 2014, 10:09:25 AM
Cracker and neo style
Title: Re: my adventure in pizza
Post by: dogboy on October 28, 2014, 08:56:31 AM
Pizza restaurant opened in 1934. Paper thin cracker crust cut in squares. They slice cheese daily and make dough daily not aged. (I wonder the flavor if they aged it?) The pizza cook was stacking pizzas on foil.  Very good pizza.
Title: Re: my adventure in pizza
Post by: dogboy on October 30, 2014, 08:37:51 AM
6 day old cracker crust. Launch at 650.  Rolled and cut the scraps. Placed scraps on she'll and rolled again and repeated the process 4 times. Those little scraps made a great cracker skin.
Dough was pulled straight from fridge then first roll. Let it warm a bit and rolled more.
The canzone looking thing was a skin with preccuto, moz and sauce rolled into a loaf. It was a little wet due to sauce. I had used cracker dough. Probably be better with a higher hydration dough and less sauce.
Title: Re: my adventure in pizza
Post by: dogboy on November 06, 2014, 06:03:45 PM
650 launch about 4 minutes. Laminated.  Rolled 2 thinskins separately and then rolled them together.
Title: Re: my adventure in pizza
Post by: dogboy on November 06, 2014, 06:08:06 PM
Can anyone tell me the style of pizza? Chicago thin? St louis?  I'm from midwest illinois Indiana Area and this is the type of crust I know nd love but what style is it??
Title: Re: my adventure in pizza
Post by: dogboy on November 10, 2014, 06:05:59 PM
laminated Cracker with olive oil and moz. Cracker with provolone and moz. 
It was skin. Sliced provolone.  Sauce and finished off with fresh moz.
BS baked at 680f. 
Two skins (38%) laminated together on the red sauce pizza and left over scraps rolled together for the olive oil pizza.
Finished with  dried garlic salt basil marjarom.
I keep forgetting to weigh my sauce... dough balls were 11 oz. Rolled out thin and cut to circle then rolled again and cut again. I'm not sure the amount of excess dough I used for the 12 inch pizza.
Title: Re: my adventure in pizza
Post by: dogboy on November 12, 2014, 08:40:48 AM
Gradys pizza. Dough room.
It looks like a dry dough. I know it's laminated. Is the way they roll it what laminates it??
Title: Re: my adventure in pizza
Post by: Chicago Bob on November 12, 2014, 12:05:28 PM
Gradys pizza. Dough room.
It looks like a dry dough. I know it's laminated. Is the way they roll it what laminates it??
A little hard to tell from that pic but it does appear those may be book folded dough balls.
Title: Re: my adventure in pizza
Post by: dogboy on November 12, 2014, 12:06:39 PM
A little hard to tell from that pic but it does appear those may be book folded dough balls.
I just rolled one with my dough. It's worth a try :)
Title: Re: my adventure in pizza
Post by: dogboy on November 13, 2014, 09:10:46 AM
Rolled the dough into a long roll and then rolled the skin.
Unfortunately the BS ran out of gas mid cook. Had to finish the cook on the pizzaz.  It worked!!! Loved the extra crispness
Title: Re: my adventure in pizza
Post by: dogboy on November 23, 2014, 09:21:19 AM
6 day old 00. Brought to 65f before stretch.
Title: Re: my adventure in pizza
Post by: dogboy on November 23, 2014, 06:59:33 PM
48 hour 38% Chicago thin on blackstone.
I didn't get pizza into oven until it was at 830.  Hoped for the best. It turned out alright. The burnt color did not taste burnt at all.
I used a technique pictured a post or two back which showed a pizza place Dough Room that looked like they rolled their dough as bulk before proofing. They have a laminated style crust.
This pizza I rolled and cut to size taking the scraps and throwing back on the skin and rolling again. Did that 4 times until the skin was the size I wanted without stretching back.
Next dough ball I will avoid throwing in the scraps and see if the lamination is still there.
Sausage and moz.
Title: Re: my adventure in pizza
Post by: Chicago Bob on November 23, 2014, 10:26:08 PM
Good looking pizzas you've been making Dog!  :chef:
Title: Re: my adventure in pizza
Post by: dogboy on November 24, 2014, 07:31:13 AM
Thank you bob.i look back through when I started this thread and to the pizza I started with just 1 year ago and thanks to this forum I have a pizza that is pretty good!!
I'll be real interested to see how the next skin turns out.
Title: Re: my adventure in pizza
Post by: dogboy on November 24, 2014, 02:44:12 PM
4lbs 4 oz bulk dough. Patted it out and rolled it like a crescent roll for bulk rise. Going to cut  into 11oz balls and refrigerate for 48 hours.
Title: Re: my adventure in pizza
Post by: dogboy on November 24, 2014, 04:07:30 PM
I had to use butter and olive oil for my 8% oil 38% water.
I usually use corn oil.. how will this affect the cracker crust?
Title: Re: my adventure in pizza
Post by: Chicago Bob on November 24, 2014, 10:57:10 PM
I had to use butter and olive oil for my 8% oil 38% water.
I usually use corn oil.. how will this affect the cracker crust?
You'll be just fine Dog. The butter will up the hydration just slightly(water in the butter)but you are already pretty dry @38% so you'll be Ok. If you eat this style often you may taste a slight difference in the crust on this one(olive vs corn).
Title: Re: my adventure in pizza
Post by: dogboy on November 25, 2014, 10:32:50 AM
You'll be just fine Dog. The butter will up the hydration just slightly(water in the butter)but you are already pretty dry @38% so you'll be Ok. If you eat this style often you may taste a slight difference in the crust on this one(olive vs corn).
thank you sir. I'll see if I can notice the flavor diffrence.
I'm looking forward to seeing if this laminated rise will work!!
Title: Re: my adventure in pizza
Post by: dogboy on November 25, 2014, 02:20:22 PM
2 Chicago thins for lunch.
Rolled dough into skin earlier and refrigerated till I was ready. Should have let it get room temp first.
Launched at 640 650. 1st one didn't cook evenly. Bottom was underdone. The second was  right on!
Gonna cook one tonight with the butter dough cracker rolled rise.
Title: Re: my adventure in pizza
Post by: dogboy on November 25, 2014, 03:45:20 PM
http://slice.seriouseats.com/archives/2010/09/the-pizza-lab-how-long-should-i-let-my-dough-cold-ferment.html

Pasting here for future refrence. Found it on another thread. Good info!!
Title: Re: my adventure in pizza
Post by: Pete-zza on November 25, 2014, 05:06:52 PM
dogboy,

There are a lot of factors that can dictate how long a given dough can cold ferment. Most doughs have their lifespans governed by the amount of yeast and the related temperatures, and those lifespans tend to be in the single digit number of days. But with some clever methods, the lifespans can be dramatically increased. In this vein, you might find this post, and the links embedded in that post, of interest:

Reply 20 at http://www.pizzamaking.com/forum/index.php/topic,11344.msg106401.html#msg106401 (http://www.pizzamaking.com/forum/index.php/topic,11344.msg106401.html#msg106401).

Conventional logic would tend to say that doughs with extremely long, cold fermentation lives can't produce some very good pizzas, with good volume, crust coloration, texture and taste--and without any sugar added to the dough. But the reality is otherwise. Just don't ask me to explain it all. ;D

Peter

Title: Re: my adventure in pizza
Post by: Chicago Bob on November 26, 2014, 02:15:48 AM


Conventional logic would tend to say that doughs with extremely long, cold fermentation lives can't produce some very good pizzas, with good volume, crust coloration, texture and taste--and without any sugar added to the dough. But the reality is otherwise. Just don't ask me to explain it all. ;D

Peter
And that is why Bob keeps following along with the Dog......he goes against the grain and continues to improve with each pie.  8)
Title: Re: my adventure in pizza
Post by: dogboy on November 26, 2014, 09:21:03 AM
dogboy,

There are a lot of factors that can dictate how long a given dough can cold ferment. Most doughs have their lifespans governed by the amount of yeast and the related temperatures, and those lifespans tend to be in the single digit number of days. But with some clever methods, the lifespans can be dramatically increased. In this vein, you might find this post, and the links embedded in that post, of interest:

Reply 20 at http://www.pizzamaking.com/forum/index.php/topic,11344.msg106401.html#msg106401 (http://www.pizzamaking.com/forum/index.php/topic,11344.msg106401.html#msg106401).

Conventional logic would tend to say that doughs with extremely long, cold fermentation lives can't produce some very good pizzas, with good volume, crust coloration, texture and taste--and without any sugar added to the dough. But the reality is otherwise. Just don't ask me to explain it all. ;D

Peter
thank you for the response!!!
Title: Re: my adventure in pizza
Post by: dogboy on November 26, 2014, 09:24:06 AM
Cracker crust laminated bulk roll. Results.
It did work but not as much lamination as I hoped for. It did however come close to the skin I have been trying to replicate.
Dough was 65 at time it was rolled.
Title: Re: my adventure in pizza
Post by: dogboy on November 27, 2014, 04:32:57 PM
Chicago thin with butter as oil.
Slightly underdone so family could finish it on the pizzaz layer this evening.
Shaved ham and moz
Title: Re: my adventure in pizza
Post by: dogboy on November 29, 2014, 02:47:41 PM
First chicago deep dish of the fall indoor pizza cooking season
Title: Re: my adventure in pizza
Post by: Chicago Bob on November 29, 2014, 08:53:06 PM
Good way to kick off the season Dog!  :chef:

Tell me, what sort of camera are you taking these pizza pics with?
Title: Re: my adventure in pizza
Post by: dogboy on November 30, 2014, 10:23:19 AM
Yes was great way to start off indoor pizza season. The BS has kept my house cool all summer.
It's my Samsung smA £ t fone.
Title: Re: my adventure in pizza
Post by: Chicago Bob on November 30, 2014, 10:42:57 AM
Yes was great way to start off indoor pizza season. The BS has kept my house cool all summer.
It's my Samsung smA t fone.
You need a smarter phone.  ;D
Title: Re: my adventure in pizza
Post by: dogboy on December 01, 2014, 08:28:08 AM
DD 2. Used a laminate method so I should have increased bake time by 10 minutes.
Title: Re: my adventure in pizza
Post by: dogboy on December 02, 2014, 04:08:43 PM
1 year ago I became an active member of this forum.
Chicago style cracker and Deep Dish have improved immensely.
This year I want to continue improving and be able to replicate those improvments. One of the most important tools in my house is the scale. Without it and the direction from you fine folk I'd still be inconsistent.
 Gonna try a few detroit styles this winter.
Title: Re: my adventure in pizza
Post by: CaptBob on December 02, 2014, 08:18:48 PM
You're doing an awesome job Dog! I really enjoy your posts and seeing your pies....you are fearless!
Keep on truckin' man!!
Title: Re: my adventure in pizza
Post by: dogboy on December 02, 2014, 09:10:08 PM
You're doing an awesome job Dog! I really enjoy your posts and seeing your pies....you are fearless!
Keep on truckin' man!!
Ty capt bob. You , pythonic and Chicago Bob are my memntors.
Title: Re: my adventure in pizza
Post by: dogboy on December 05, 2014, 09:59:37 AM
Thanks to ndg I decided it's time to learn about yeast. Started a starter. Maybe... we will see.
Dec 3 start day.
Title: Re: my adventure in pizza
Post by: dogboy on December 05, 2014, 08:33:46 PM
Harsh thank you!! Pics tomorrow of the shawarmas.
Title: Re: my adventure in pizza
Post by: Harsh2206 on December 06, 2014, 01:05:05 PM
No problem mate! Looks awesome, love your work!
Title: Re: my adventure in pizza
Post by: dogboy on December 06, 2014, 09:16:11 PM
Central Illinois. Tobins/Micheleo's pizza.
This is an interesting pizza joint. they serve 2 diffrent recipe pizzas under 2 business names in one small kitchen.
I have not done a side by side comparison with photos yet but I worked at Tobins in the 80s.
Michaleos was a separate resturant back in the 80s and 90s but for some reason closed down. I loved their pizza.
Over the past couple years somehow Tobins bought the name and recipe and brought it to the 1 resurant.
now I need photos.. I'm trying to understand how they could manage two styles in such a small place. I know the sauces are diffrent but not sure about the crust.
That's got to be confusing at busy times trying to push out 2 separate styles.
Micheleo's
Title: Re: my adventure in pizza
Post by: dogboy on December 08, 2014, 09:57:07 AM
Notes:
http://www.kingarthurflour.com/professional/bakers-percentage.html
Title: Re: my adventure in pizza
Post by: Chicago Bob on December 08, 2014, 09:50:46 PM
Central Illinois. Tobins/Micheleo's pizza.
This is an interesting pizza joint. they serve 2 diffrent recipe pizzas under 2 business names in one small kitchen.
I have not done a side by side comparison with photos yet but I worked at Tobins in the 80s.
Michaleos was a separate resturant back in the 80s and 90s but for some reason closed down. I loved their pizza.
Over the past couple years somehow Tobins bought the name and recipe and brought it to the 1 resurant.
now I need photos.. I'm trying to understand how they could manage two styles in such a small place. I know the sauces are diffrent but not sure about the crust.
That's got to be confusing at busy times trying to push out 2 separate styles.
Micheleo's
That pizza should not have been docked...plus, way too much flour.
Title: Re: my adventure in pizza
Post by: dogboy on December 19, 2014, 09:25:33 PM
Trying  my pan pizza dough on steel with no pan... let's see how this goes!!!!
Title: Re: my adventure in pizza
Post by: dogboy on December 19, 2014, 09:52:11 PM
And results
Title: Re: my adventure in pizza
Post by: dogboy on December 19, 2014, 09:56:54 PM
And
Title: Re: my adventure in pizza
Post by: dogboy on December 24, 2014, 09:20:58 AM
Starter with Chicago Thin. Used 35g starter to 400g flour.
Title: Re: my adventure in pizza
Post by: dogboy on December 24, 2014, 02:27:54 PM
Stuffed crust eve dinner!! Made and waiting to be cooked. Hmm missing a couple pics but it will be stuffed crust.
Title: Re: my adventure in pizza
Post by: CaptBob on December 24, 2014, 06:29:36 PM
Can't wait to see this one! Merry Christmas Dog!
Title: Re: my adventure in pizza
Post by: dogboy on December 24, 2014, 11:14:48 PM
Photo1
Title: Re: my adventure in pizza
Post by: dogboy on December 25, 2014, 11:28:32 AM
Officially the best gf ever!! Excepts my pizza geek addiction and enables it!!
Title: Re: my adventure in pizza
Post by: dogboy on December 25, 2014, 11:29:34 AM
Thanks capt! It was to juicy. Not sure why. Maybe could have cooked a little longer. Maybe to much sausage.
Title: Re: my adventure in pizza
Post by: dogboy on December 27, 2014, 05:50:02 PM
Just heard of the Chicago Bob bump. Loved it!!!!!
Sourdough. 48 hours old. Sausage and fresh moz. SM tomatos canned from garden. 15oz. 14inch. KABF.
Did the poolish with 100% flour/water/starter.
Title: Re: my adventure in pizza
Post by: dogboy on December 27, 2014, 05:50:50 PM
Cooked on BS launch 640ish.
Title: Re: my adventure in pizza
Post by: deb415611 on December 27, 2014, 06:14:04 PM
Officially the best gf ever!! Excepts my pizza geek addiction and enables it!!

LOL, awesome,  why is she just your gf, you might want to work at keeping her?
Title: Re: my adventure in pizza
Post by: Chicago Bob on December 27, 2014, 07:37:57 PM
Just heard of the Chicago Bob bump. Loved it!!!!!
Sourdough. 48 hours old. Sausage and fresh moz. SM tomatos canned from garden. 15oz. 14inch. KABF.
Did the poolish with 100% flour/water/starter.
That pizza looks really good dog.  :chef:

Did Santa bring you a new camera?  :D
Title: Re: my adventure in pizza
Post by: dogboy on January 05, 2015, 12:15:19 PM
Same Samsung phone.
Title: Re: my adventure in pizza
Post by: dogboy on January 05, 2015, 12:18:17 PM
A few from last week to now.
Title: Re: my adventure in pizza
Post by: Harsh2206 on January 06, 2015, 06:57:44 AM
As always some awesome looking pizzas. Got some new toys myself over the festive period, can't wait to try them out
Title: Re: my adventure in pizza
Post by: dogboy on January 06, 2015, 01:42:47 PM
As always some awesome looking pizzas. Got some new toys myself over the festive period, can't wait to try them out
Thank you. What did you get??????
Title: Re: my adventure in pizza
Post by: Harsh2206 on January 06, 2015, 02:05:29 PM
I got a cast iron reversible griddle (grill side and flat side) and a 15inch stone (they didn't know I wanted a steel and can't be a dick to people obviously hahaha) made the last pizzas on the new stone. Bloody big pizzas. Got some bubble bath too  

Did you have a good Christmas and New year mate?
Title: Re: my adventure in pizza
Post by: dogboy on January 06, 2015, 02:25:24 PM
I got a cast iron reversible griddle (grill side and flat side) and a 15inch stone (they didn't know I wanted a steel and can't be a dick to people obviously hahaha) made the last pizzas on the new stone. Bloody big pizzas. Got some bubble bath too  

Did you have a good Christmas and New year mate?
Sounds great!!! That griddle should work like steel I'd bet. Preheat that oven for an hour with the griddle in there. I had my steel to 554f at the lowest shelf in oven. I have a stone on next shelf up which somewhat boxes it in. The thin crust cooked in 6 minutes. Got another ready to go today!!
Holidays were good. Spent many years in foreign lands for the holidays so being home is nice.
What types of pizza are you making?
Title: Re: my adventure in pizza
Post by: Harsh2206 on January 07, 2015, 07:23:26 AM
Yeah that's what I was thinking too. Been reading up about the cast iron and yeah definitely gonna use it for pizza. I just have to season the bigger first. Gonna get cracking on that in the next couple of days. Will also keep the stone in as you do to get the heat retention and enclosing effect.

I have no idea which category my pizzas fall into. I'd say a cross between NY Style and thin and crispy. I like a bit of crust but don't like floppy droopy pizza. It has to be able to hold its own for me.

Glad you had a good Christmas man, roll on a new year and more adventures in Pizza making!
Title: Re: my adventure in pizza
Post by: dogboy on January 08, 2015, 08:58:03 AM
Thanks harsh and happy new year to you also.  Got dough made for a ny style but crispy crust also. Not sure what style it would be called either lol. Cooked on steel kicks arse!!! Thin but crispy.
Teaching a buddy how to make dough tomorrow and gonna teach Chicago thin dough.
Made a pizza for a friend last night and had a small bit of dough left so made it for the gf. About 6inch she said it was big enough.
Title: Re: my adventure in pizza
Post by: dogboy on January 12, 2015, 05:05:14 PM
Thick crust and Chicago thin. Both with illinioshca starter.cooked on steel.
Chicago Bob I've been using my phone camera Samsung somthing or other.
Title: Re: my adventure in pizza
Post by: Chicago Bob on January 12, 2015, 10:34:47 PM
Thick crust and Chicago thin. Both with illinioshca starter.cooked on steel.
Chicago Bob I've been using my phone camera Samsung somthing or other.
Whatever camera it is, it is taking pics of some mighty damn fine looking pies dog.  :chef:

Hope you don't mind my saying but I think that lil 6in. pizza two posts back is the best of the thread so far...I could inhale that little pup man.   :drool:
Title: Re: my adventure in pizza
Post by: CaptBob on January 12, 2015, 10:37:02 PM
The dog's got it going! Looks sooo good!
Title: Re: my adventure in pizza
Post by: dogboy on January 24, 2015, 03:22:18 PM
Been a while since I posted pics. The top one is 46% hydration
Title: Re: my adventure in pizza
Post by: woodmakesitgood on January 24, 2015, 03:36:09 PM
Nice lookin pies dog.
How did you make the one in the third pic, the filename ending in 8436 ?
That looks like what I need to be making for dinner.  :drool:
Title: Re: my adventure in pizza
Post by: dogboy on January 26, 2015, 09:52:45 AM
Nice lookin pies dog.
How did you make the one in the third pic, the filename ending in 8436 ?
That looks like what I need to be making for dinner.  :drool:
It was a deep dish. Tried a higher hydration dough because I had one sitting and wanted deep dish. Placed the cheese around the top.
Third picture is from food channel best dishes I ever ate. "Perquads" (sp).
Title: Re: my adventure in pizza
Post by: dogboy on February 01, 2015, 03:50:04 PM
In the winter we can build a pizza snowman. Now I know for a fact I have major issues.. besides the fact my phone camera is covered in pizza pictures.
Title: Re: my adventure in pizza
Post by: CaptBob on February 01, 2015, 03:59:08 PM
Love it Dog!! Is he making pizza for the game??
Title: Re: my adventure in pizza
Post by: norma427 on February 01, 2015, 06:03:47 PM
In the winter we can build a pizza snowman. Now I know for a fact I have major issues.. besides the fact my phone camera is covered in pizza pictures.

dogboy,

I love your pizza snowman.  8)  I have a thread with all snow pizzas.   

Norma
Title: Re: my adventure in pizza
Post by: dogboy on February 08, 2015, 03:02:42 PM
Pizza party. Made 17 pizzas 3 neopalitan style and 14 Chicago thin. Blackstone kicked arse!  First time making that many and for a crowd of strangers. Pre made the Chicago thins. Cooked the neo style under 90 seconds!!
Title: Re: my adventure in pizza
Post by: dogboy on February 10, 2015, 12:30:53 PM
Pizza night fun
Title: Re: my adventure in pizza
Post by: dogboy on February 10, 2015, 12:32:50 PM
Canzone thing was a skin that stuck.
Title: Re: my adventure in pizza
Post by: Morgan on February 10, 2015, 01:27:33 PM
Nice looking pies. You could hide a pie in to that beard ;D
Title: Re: my adventure in pizza
Post by: CaptBob on February 10, 2015, 02:35:46 PM
That looks like great fun Dog! Really nice work!
Title: Re: my adventure in pizza
Post by: dogboy on February 10, 2015, 07:05:09 PM
Nice looking pies. You could hide a pie in to that beard ;D
When I eat I seem to hide plenty in there. But the birds love it!
Title: Re: my adventure in pizza
Post by: dogboy on February 10, 2015, 07:05:57 PM
That looks like great fun Dog! Really nice work!
Thanks capt. It was a blast!! It got even better with free jeager meister!
Title: Re: my adventure in pizza
Post by: dogboy on February 10, 2015, 07:06:59 PM
Did not need a cold table as it was 40 degrees out. But I can see I'm gonna need one in the future.
Title: Re: my adventure in pizza
Post by: dogboy on March 13, 2015, 05:04:07 PM
Back in the middle east... missing pizza..... salama lakum
Title: Re: my adventure in pizza
Post by: Harsh2206 on June 08, 2015, 02:24:43 PM
Wallaykum salam dog, how are you?
Title: Re: my adventure in pizza
Post by: dogboy on July 10, 2015, 10:28:06 AM
00
Title: Re: my adventure in pizza
Post by: dogboy on July 10, 2015, 10:29:31 AM
Cracker
Title: Re: my adventure in pizza
Post by: dogboy on December 17, 2015, 11:57:36 AM
Im back i think.
Title: Re: my adventure in pizza
Post by: vtsteve on December 17, 2015, 04:30:58 PM
Welcome back!   :)

For good?
Title: Re: my adventure in pizza
Post by: CaptBob on December 17, 2015, 05:30:22 PM
The dog is back! Welcome back buddy!
Title: Re: my adventure in pizza
Post by: Chicago Bob on December 19, 2015, 12:33:32 PM


                            Should we post "Missing Dog" notices yet??   :-D
Title: Re: my adventure in pizza
Post by: dogboy on December 22, 2015, 07:37:05 PM
Hey all thanks for the welcome back. Been a busy year. Time for some pizza therapy