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Author Topic: September 2020 Monthly Challenge: Thin Crust Pizzas  (Read 4352 times)

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Offline DannyG

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Re: September 2020 Monthly Challenge: Thin Crust Pizzas
« Reply #40 on: September 29, 2020, 01:32:57 PM »
Bar style using Urban Slicer Grilling dough mix....

Is Urban Slicer a member? I'm looking for the dough recipe.

Offline parallei

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Re: September 2020 Monthly Challenge: Thin Crust Pizzas
« Reply #41 on: September 30, 2020, 12:26:10 PM »
Is Urban Slicer a member? I'm looking for the dough recipe.

I googled it. It appears to be a just add water, commercial mix. Here:

https://urbanslicerpizza.com

Offline Yael

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Re: September 2020 Monthly Challenge: Thin Crust Pizzas
« Reply #42 on: October 03, 2020, 09:02:38 PM »
(following another thread's suggestion) Ok Jack, then I post my pizza!  ;D

Baked on September 29th.
Dough F&P:
Russian flour (my usual, 10.3g protein) 100%
Water 71 + 3.2% (71% for an autolyse, in order to cool down the dough and let the semolina absorb, the rest added in double hydration)
Semolina 15%
IDY 0.1%
Salt 2.5%

2H autolyse in the fridge, then 4 min mixing (1 or 2 in slow speed, the rest in high speed while incorporating remaining water), FDT 21-22°C
Cold ferment overnight (dough between 5 and 7°C)
The next day I take it out around noon, 5H before baking. 6H would have been better.
Baked in my gas oven (1 minute bake or so).

The pizza shrank when using the peel, dough was quite soft, so I ended up with a small 12' pie (the plate is 12') for 180g dough. Pizza doesn't seem too thin, all opened by hand and it was quite easy (no roller needed).

Simple toppings : tomato sauce (peeled tomatoes, 'Provence herbs', garlic, salt, pepper, EVOO), marinated black olives (I don't know the English name for this kind of olive, we use this a lot on pizza in France, we call them "Greek style olives" although I'm not sure there's anything Greek about them), anchovies. One of my top-3 toppings!
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline Pete-zza

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Re: September 2020 Monthly Challenge: Thin Crust Pizzas
« Reply #43 on: October 06, 2020, 06:14:10 PM »
Since this thread technically came to an end on the last day of September, this post might most accurately be considered a post mortem contribution to that thread.

What happened is that I found that I had a frozen Ultra Thin Crust Signature Select Barbeque Recipe Chicken Pizza from my local supermarket that had passed its "best if used date". However, its appearance was quite normal. I should perhaps mention at this point that my local supermarket is part of the Albertson's chain of supermarkets. Previously, my local supermarket was part of the Safeway chain of supermarkets. So those supermarkets may carry the Signature Select frozen pizzas. And they are often put on sale. My recollection is that I paid about $3.29 for the above pizza. Since Covid 19, however, prices have risen as the supermarket tries to recover lost profits. The most recent price I saw was $3.99 per pizza.

By way of background, the ingredients for the Signature Select Recipe Chicken Pizza can be seen at:

https://www.instacart.com/products/3081749-signature-select-barbeque-recipe-chicken-pizza-zesty-barbeque-sauce-topped-with-premium-white-meat-chicken-mozzarella-and-smoked-gouda-cheeses-and-red-onions-on-a-crust-14-1-oz

As can be seen from the above link, the pizza has a fairly normal crust, cheeses and sauce but some interesting ingredients like molasses, Worcestershire powder and sauce, pineapple flavors, and cilantro. 

As with the last pizza I discussed in this thread, I modified the pizza to make it more nutritionally sound by adding additional ingredients. In this case, I added diced tomatoes (from one small tomato, drained), more pieces of chicken, and diced red and green peppers, jalapeno peppers, garlic and onions. Since I had a leftover blend of Mexican cheeses, as was discussed in my recent posts, I decided to add some of that to the pizza. The first two photos show the pizza without the added cheese and with the added cheese.

The pizza was baked in accordance with the instructions on the pizza box, specifically, at an oven temperature of 425 degrees F, but instead of the recommended 12-minute bake on the center oven rack, I baked the pizza on the center oven rack for 10 minutes and then on the top oven rack for about 3-4 minutes. The baked pizza was then cut party style. The third photo shows the pizza at that stage. The fourth photo shows the coloration of the bottom crust of a sample piece of the pizza.

I found the pizza to be enjoyable but, as with the past pizzas discussed in this thread, I actually liked the pizza better when reheated. I did this a couple of times over the past two days, hence my delay in posting about the pizza.  In reheating the pieces of pizza, I placed them one by one in an oiled pan on the stove, at fairly high heat, until the bottom crust was well heated and further browned and, because of the amount of items I added to the pizza, I then reheated the slices in the microwave for about 25 more seconds. That way, the slices were like they just came out of the oven.

If I had any objection to the pizza it was that it was a bit too sweet to my taste, although the amount of Sugars for a single serving (about a third of the pizza) is within the recommended daily amount for an adult male. The sweetness of many foods is never a surprise to me since I have a sensitive palate when it comes to sugars in foods, and likewise for salt. To demonstrate my avoidance of sugars in general, the last photo shows the date that I penciled on the last bag of sugar I purchased ;D. In the case of the above pizza, I added some OldElPaso taco seasoning to the pieces of pizza, and that had the effect of muting some of the sweetness.

What the frozen pizzas I have discussed in this thread have taught me is that it is possible to modify frozen pizzas and come up with something better. And, moreover, it can be done at low cost and in a matter of about a half hour of work and using a standard home oven. So, when the mood strikes, a pizza is only a short time away.

Peter





Offline sodface

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Re: September 2020 Monthly Challenge: Thin Crust Pizzas
« Reply #44 on: October 06, 2020, 07:44:48 PM »
Really interesting posts on your frozen pizza escapades Peter! I still enjoy them myself - my snobbery on some things doesn't extend to the frozen pizza aisle  :-D  Still working on a bag of sugar from 2013, that's impressive, and it's not even a 5lb bag!

Maybe a fun thread would be a "Is it Live?  Or is it Memorex?"  Where people would post either a frozen pizza or a homemade pizza, wait 24 hours for guesses before posting the truth.
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Offline 02ebz06

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Re: September 2020 Monthly Challenge: Thin Crust Pizzas
« Reply #45 on: October 07, 2020, 10:53:30 AM »
I used to get the Totino's pizza's and their pizza rolls.
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline sodface

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Re: September 2020 Monthly Challenge: Thin Crust Pizzas
« Reply #46 on: October 08, 2020, 07:03:27 AM »
I used to get the Totino's pizza's and their pizza rolls.

Pizza rolls were the best.  I used to love those things.  Many fond memories of biting into them and having a jet of molten filling burn the @#$% out of my mouth  :-D
Carl

Offline 02ebz06

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Re: September 2020 Monthly Challenge: Thin Crust Pizzas
« Reply #47 on: October 08, 2020, 10:17:55 AM »
 Many fond memories of biting into them and having a jet of molten filling burn the @#$% out of my mouth  :-D
[/quote]

Been there, done that.
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline hodgey1

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Re: September 2020 Monthly Challenge: Thin Crust Pizzas
« Reply #48 on: November 20, 2020, 05:54:52 PM »
This is a NJ Tavern-ish pizza with mid-west party cut.

85%. KABF
15%  Fresh milled Hard Red Spring, 85% extraction
60%  H2O
2.5% Oil
2%    Salt
.3%   IDY
164.8 Total

200g 12" Crust.   36 hour CF. Baked @ 550° for just over 10 minutes.

Hans, this pizza looks amazing! Great job and please send me one.
« Last Edit: November 20, 2020, 05:58:16 PM by hodgey1 »

Offline HansB

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Re: September 2020 Monthly Challenge: Thin Crust Pizzas
« Reply #49 on: November 20, 2020, 10:50:52 PM »
Hans, this pizza looks amazing! Great job and please send me one.

I would if I could! I'll bet that you can make it as good or better thatn I!
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Offline quietdesperation

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Re: September 2020 Monthly Challenge: Thin Crust Pizzas
« Reply #50 on: December 11, 2020, 04:53:37 PM »
Since this thread technically came to an end on the last day of September, this post might most accurately be considered a post mortem contribution to that thread.

What happened is that I found that I had a frozen Ultra Thin Crust Signature Select Barbeque Recipe Chicken Pizza from my local supermarket that had passed its "best if used date". However, its appearance was quite normal. I should perhaps mention at this point that my local supermarket is part of the Albertson's chain of supermarkets. Previously, my local supermarket was part of the Safeway chain of supermarkets. So those supermarkets may carry the Signature Select frozen pizzas. And they are often put on sale. My recollection is that I paid about $3.29 for the above pizza. Since Covid 19, however, prices have risen as the supermarket tries to recover lost profits. The most recent price I saw was $3.99 per pizza.

By way of background, the ingredients for the Signature Select Recipe Chicken Pizza can be seen at:

https://www.instacart.com/products/3081749-signature-select-barbeque-recipe-chicken-pizza-zesty-barbeque-sauce-topped-with-premium-white-meat-chicken-mozzarella-and-smoked-gouda-cheeses-and-red-onions-on-a-crust-14-1-oz

As can be seen from the above link, the pizza has a fairly normal crust, cheeses and sauce but some interesting ingredients like molasses, Worcestershire powder and sauce, pineapple flavors, and cilantro. 

As with the last pizza I discussed in this thread, I modified the pizza to make it more nutritionally sound by adding additional ingredients. In this case, I added diced tomatoes (from one small tomato, drained), more pieces of chicken, and diced red and green peppers, jalapeno peppers, garlic and onions. Since I had a leftover blend of Mexican cheeses, as was discussed in my recent posts, I decided to add some of that to the pizza. The first two photos show the pizza without the added cheese and with the added cheese.

The pizza was baked in accordance with the instructions on the pizza box, specifically, at an oven temperature of 425 degrees F, but instead of the recommended 12-minute bake on the center oven rack, I baked the pizza on the center oven rack for 10 minutes and then on the top oven rack for about 3-4 minutes. The baked pizza was then cut party style. The third photo shows the pizza at that stage. The fourth photo shows the coloration of the bottom crust of a sample piece of the pizza.

I found the pizza to be enjoyable but, as with the past pizzas discussed in this thread, I actually liked the pizza better when reheated. I did this a couple of times over the past two days, hence my delay in posting about the pizza.  In reheating the pieces of pizza, I placed them one by one in an oiled pan on the stove, at fairly high heat, until the bottom crust was well heated and further browned and, because of the amount of items I added to the pizza, I then reheated the slices in the microwave for about 25 more seconds. That way, the slices were like they just came out of the oven.

If I had any objection to the pizza it was that it was a bit too sweet to my taste, although the amount of Sugars for a single serving (about a third of the pizza) is within the recommended daily amount for an adult male. The sweetness of many foods is never a surprise to me since I have a sensitive palate when it comes to sugars in foods, and likewise for salt. To demonstrate my avoidance of sugars in general, the last photo shows the date that I penciled on the last bag of sugar I purchased ;D. In the case of the above pizza, I added some OldElPaso taco seasoning to the pieces of pizza, and that had the effect of muting some of the sweetness.

What the frozen pizzas I have discussed in this thread have taught me is that it is possible to modify frozen pizzas and come up with something better. And, moreover, it can be done at low cost and in a matter of about a half hour of work and using a standard home oven. So, when the mood strikes, a pizza is only a short time away.

Peter

peter, every time you post about making frozen pizza I can't help but think of the scene from pulp fiction where travolta and uma thurman dance in a twist contest. The inside joke is that we know Travolta, the star of saturday night fever, is an incredible dancer and could do so much more than dance the twist.

best,
« Last Edit: December 11, 2020, 09:07:56 PM by quietdesperation »
jeff

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