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Author Topic: More flavour in dough  (Read 290281 times)

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Offline Satyen

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Re: More flavour in dough
« Reply #3200 on: August 30, 2017, 02:39:12 AM »
Thats looks fantastic norma. Ur a star!

Offline norma427

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Re: More flavour in dough
« Reply #3201 on: August 30, 2017, 12:39:17 PM »
Beautiful, Norma!

Jeff,

Thanks!

Love it Norma!! You inspire all of us!!

Thanks CaptBob,  You are an inspiration!

Thats looks fantastic norma. Ur a star!

Satyen,

Thanks!  Not really a star.  Still have many problems with understanding doughs and different pizzas.

Norma

Offline norma427

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Re: More flavour in dough
« Reply #3202 on: September 04, 2017, 10:20:17 AM »
Trying a naturally leavened NY style dough.  Using the same formulation as usual, except using the Ischia/milk kefir starter.  First bulk then balled, at controlled temperatures.

Doing this to try to figure out what went wrong on the Detroit/Greek dough that also used the Ischia/milk kefir starter.

Norma

Offline norma427

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Re: More flavour in dough
« Reply #3203 on: September 04, 2017, 05:16:05 PM »
This post doesn't have anything to do with flavor of dough.  Only reason am posting here is maybe it might turn out to be a good blend of cheese for pizzas at market.

Had a little bit of a problem.  Was rushing around to pick up flour in Harrisburg, and get to market before the people set-up for the Arts and Craft Festival at Root's on Friday.  Did pick up one loaf of Saputo whole milk mozzarella.  Was going to call the distributor about picking up cheese for market on Friday.  Completely forgot about calling for the regular cheese.  Remembered on Sunday, and then knew it couldn't be picked up on Monday because of it being Labor Day.  My daughter said she would go to Rest. Depot to pick up some cheese on Sunday.  Called them and asked what kind of white cheddar they carried.  Picked the sharp white and told my daughter to get an extra loaf of the Saputo whole milk mozzarella.  Had some bags of shredded cheese leftover from last week and one loaf of the regular cheese. 

Mixed everything together today and the blend does taste good.  Now to see how the blend melts and tastes when the pizzas are made.

Did taste the sharp cheddar and it tastes almost like the cheese used at market.

Hopefully there will be enough cheese tomorrow. 

Norma

Offline norma427

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Re: More flavour in dough
« Reply #3204 on: September 04, 2017, 09:04:23 PM »
Naturally leavened dough before it was balled.

Norma

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Offline CaptBob

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Re: More flavour in dough
« Reply #3205 on: September 05, 2017, 12:10:55 AM »
You ROCK Norma!! Always able to adapt....nobody is the wiser when you call an audible. That's why you're the world champ......!
Bob

Offline norma427

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Re: More flavour in dough
« Reply #3206 on: September 05, 2017, 06:50:40 AM »
You ROCK Norma!! Always able to adapt....nobody is the wiser when you call an audible. That's why you're the world champ......!

CaptBob,

Might be in trouble if the new white cheddar doesn't melt well.  At least won't have to shut down for a day.  Don't want to change things too much though.  Did know that Saputo whole milk mozzarella and the regular cheese work well together.  Never will forget how the regular cheese clumped so badly at the Caputo Cup.  :-D Never thought that would work out okay.

Norma

Offline norma427

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Re: More flavour in dough
« Reply #3207 on: September 05, 2017, 08:57:56 PM »
The naturally leavened dough ball was very hard to open and the skin was very elastic.  When the skin started to tear gave up and made a smaller pizza. 

The new cheese blend worked out good.  For all of the NY style pizzas the cheese didn't brown more than normal.  For the longer baked pan pizzas there was more browning on the melted cheese.

Norma

Offline norma427

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Re: More flavour in dough
« Reply #3208 on: September 05, 2017, 09:01:23 PM »
A few NY style pizzas today made with IDY.

Norma

Offline tsalvino25

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Re: More flavour in dough
« Reply #3209 on: September 05, 2017, 09:02:21 PM »
A few NY style pizzas today made with IDY.

Norma


Norma....that pizza look amazing!

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Offline norma427

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Re: More flavour in dough
« Reply #3210 on: September 05, 2017, 09:04:31 PM »

Norma....that pizza look amazing!

tsalvino25,

Thank you!

Norma

Offline norma427

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Re: More flavour in dough
« Reply #3211 on: September 12, 2017, 09:38:37 PM »
What a great time was had with Scott Wiener today.  Scott sure is a Blast to hang out with.  Another video and photos later.




Norma

Offline norma427

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Re: More flavour in dough
« Reply #3212 on: September 12, 2017, 10:30:20 PM »
For some odd reason my cell wouldn't go live on facebook today.  It kept shutting off when trying to take a video or photo.  Took the video with the digital camera.

Norma



Offline CaptBob

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Re: More flavour in dough
« Reply #3213 on: September 12, 2017, 11:35:08 PM »
Such great videos Norma! Thanks for posting! Sure hope to walk in on you some day!
Bob

Offline norma427

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Re: More flavour in dough
« Reply #3214 on: September 13, 2017, 07:03:51 AM »
Such great videos Norma! Thanks for posting! Sure hope to walk in on you some day!

Thanks CaptBob!  Hope you get to stop in someday.  Scott sent me a text Monday evening saying he might stop at market Tuesday after he went to Bethlehem, Pa.  I said that would be great, but wasn't sure he would come.  Wish I had made a naturally leavened dough for him to try.

A few more photos.  Will post the couple photos from the cell before it acted up in another post.  Just when you want a cell to work it doesn't want to cooperate.  >:(  After Scott left it worked fine.

Scott was so surprised that there are plenty of pizza nerds that show up at market.   :-D  A pizza made by Scott on his Instagram account.

https://www.instagram.com/p/BY9ywxrFkn6/?taken-by=scottspizzatours

Norma

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Offline norma427

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Re: More flavour in dough
« Reply #3215 on: September 13, 2017, 07:11:02 AM »
A fresh sausage and mushroom pie Scott was making for a customer.  Scott even sliced the mushroomw for this pizza.  Scott had us laughing so much.  He really is funny.

Norma

Offline Jersey Pie Boy

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Re: More flavour in dough
« Reply #3216 on: September 13, 2017, 09:14:12 AM »
This is so great! Scott is on hallowed ground! Great videos and pix!

Offline norma427

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Re: More flavour in dough
« Reply #3217 on: September 13, 2017, 11:49:38 AM »
This is so great! Scott is on hallowed ground! Great videos and pix!

Bill,

Scott stretched the dough balls so nicely.  He didn't want to stretch all of the way though.  I said the doughs are strong.  Scott said he never mixed a dough with a mixer at home.  He always hand kneads.  Scott asked all kinds of questions about how the plastic bags can work.

Two photos from Katt.  She just happened to come to market while Scott was there.  She said she had a bone to pick with Scott about what Scott said on Instagram about Little Caesars Detroit Pizza.  :-D  Recently Scott was in Detroit tasting different Detroit style pizzas. The resulting video Scott posted with Katt on Instagram was hilarious.  Can't give a link to that video but guess if anyone has an Instagram account they can look at that video.

Norma

Offline jvp123

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Re: More flavour in dough
« Reply #3218 on: September 13, 2017, 09:25:51 PM »
Thanks for sharing, Norma.  Looks like a great time was had by all!
Jeff

Offline norma427

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Re: More flavour in dough
« Reply #3219 on: September 13, 2017, 10:02:11 PM »
Thanks for sharing, Norma.  Looks like a great time was had by all!

Jeff,

It is so much fun hanging with Scott!  Will try to post a couple of photos that Luis took.  He sent them to my cell, but had to reduce their size.  The resulting photos are not really clear.

Norma

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