Pages:
Actions
  • #161 by jojoscircus on 21 Dec 2017
  • This may sound weird but if you puree a carrot and add it to your sauce it adds a really nice and subtle sweetness.  Just a thought.

    Thanks for posting these.  I will be trying this for new years!

    I was thinking that very thing when making the sauce.    Def will try next time.
  • #162 by renchero on 21 Dec 2017
  • I was thinking that very thing when making the sauce.    Def will try next time.

    Sweet!  (like my pun?) 

    Oh I have one more question - maybe I missed this in the thread, but what type of flour?  AP?
  • #163 by Garvey on 23 Dec 2017
  • Thanks for trying out this formulation, jojoscircus!  I've toyed with it a few times, but if you're saying this is it, then I'm going to stick with it like this and give it another try in the next couple of weeks.  Unfortunately, I cannot find scamorza anywhere.   :(


  • #164 by jojoscircus on 24 Dec 2017
  • Sweet!  (like my pun?) 

    Oh I have one more question - maybe I missed this in the thread, but what type of flour?  AP?

    King Arthur.   The higher protein one.  I think it said bread flour.
  • #165 by jojoscircus on 24 Dec 2017
  • Thanks for trying out this formulation, jojoscircus!  I've toyed with it a few times, but if you're saying this is it, then I'm going to stick with it like this and give it another try in the next couple of weeks.  Unfortunately, I cannot find scamorza anywhere.   :(

    Thank you Garvey.   But Im no expert.   Just a home cook who recently turned his obsessive disorder towards pizza.   I got the "bible",  this site,  an assortment of lloyd pans, and new pizza every Sat till I get it right.

    Im going to do this crust again, exactly the same, but this time roll it out even thinner and concentrate on getting the edge pinched own do it doesn't fluff up when baking.    This is pretty darn close.    Ill be at Cemeno's, possibly Aurelios this week for research purposes. 
  • #166 by Garvey on 24 Dec 2017
  • RE: flour

    After jacking around with all kinds of different flour types through various styles of pizza, good ol' AP flour is what I use in 100% of my pizzas.  Chicago style--thin or DD--doesn't need the long, chewy qualities of the higher protein flours found in the more breadlike pizza styles. 
  • #167 by mrmojo1 on 24 Dec 2017
  • Thanks for trying out this formulation, jojoscircus!  I've toyed with it a few times, but if you're saying this is it, then I'm going to stick with it like this and give it another try in the next couple of weeks.  Unfortunately, I cannot find scamorza anywhere.   :(

    Hi Garvey i have been using this site and having them ship me scamorza, it is pretty good!   they have been nice people to work with.  8 bucks for 9 oz tho....and if i remember right that included shipping so it wasn't as bad.....

    https://www.fiscalinicheese.com/products/scamorza
  • #168 by mrmojo1 on 24 Dec 2017
  • looks like 9 more bucks for ground shipping to me...
  • #169 by renchero on 24 Dec 2017
  • My local grocer, H-E-B, gets scamorza every once in a while so I stock up when it does. So check your local grocer to see if they can get it.
  • #170 by jojoscircus on 12 Jan 2018
  • Got the official stuff (from the Joliet store)

    I'm noticing it's much thinner than my attempts. 


    So delicious, it makes me want to keep trying even harder.
Pages:
Actions