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Monthly Challenge / Re: May 2021 Monthly Challenge: Green chiles
« Last post by Jon in Albany on Today at 08:46:56 PM »
When I saw the challenge, my first thought was I haven't had some cranberry infused rum in a while. So this is my spin on a TXCraig1 topping combo.  Went with a mix of fresh and low moisture mozzarella, sausage, jalapeno, dried cranberries rehydrated in rum and a hot honey drizzle post bake. In other news, this was the closest I came to a round pizza tonight. Currently outside sipping my cranberry infused rum....
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Focaccia Style / Re: 4 Hour Taglio
« Last post by scott r on Today at 08:39:27 PM »
Yeah I agree... in a pinch if I don't feel like feeding the pets, this works!  Definitely a step up from straight dough for flavor.  is it possible that it helps texture a bit too?   Haven't done a side by side experiment yet but dough has been especially great........
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Here is my best attempt so far at replicating Great Plains' Denver crust pizza.  I used the BeauJo's recipe from elsewhere in the forum as a base.

All-purpose flour 50%
Whole wheat flour 50% (I used King Arthur flour for both)
Water 56%
Olive Oil  5%
Honey  9%
Fleischmann's RapidRise instant yeast  4%
Salt   1.5%

Water is at 90 degrees.  I combined the dry ingredients, then added in the oil and honey, then the water slowly while hand mixing.  The dough comes together pretty well after a couple of minutes and cleans itself off the sides of the bowl.  I let it rise 15 minutes, then roll it out to about 1/4 inch thick.  I set it on the pizza screen, then I fold the edge over itself to make the outer edge thick.  The shredded cheese is a mix of 80% low-moisture part-skim mozzarella and 20% sharp cheddar.  Sauce is some store-bought thing that's okay.  Oven is preheated to 500 degrees, and it goes on the middle rack for 10 minutes. 

I'm pretty happy with the look and the pizza tastes good, but it's not a real match.  The crust basically tastes like a rough whole wheat bread.  It's not as thick/chewy inside as the real thing, and it's somewhat dryer.  I've been doing this with 100 grams of each type of flour, and getting about a 9-inch pizza out at the end - if I go much larger, the interior doesn't bake as quickly.  At the restaurant the baking time is somewhat longer - up to about 40 minutes for a large, using a deck oven.  There might also be extra ingredients needed - my crust is somehow lacking a certain "fullness" in the taste, possibly a fat or something else that adds body?  I'd love suggestions.
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Chicago Style / Re: Newbie Deep Dish and the "C" word
« Last post by Garvey on Today at 08:05:05 PM »
 :-D
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Focaccia Style / Re: 4 Hour Taglio
« Last post by deb415611 on Today at 07:50:14 PM »
Yes. Pretty much all the stores around here have it. I actually kind of like it.

https://redstaryeast.com/red-star-platinum-instant-sourdough-yeast/

thanks, I'll have to see if I can find it around here. 
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Focaccia Style / Re: 4 Hour Taglio
« Last post by TXCraig1 on Today at 07:47:01 PM »
Craig - are you able to get that yeast in the grocery store ?

Yes. Pretty much all the stores around here have it. I actually kind of like it.

https://redstaryeast.com/red-star-platinum-instant-sourdough-yeast/
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Pizza Cheese / Re: Caputo Brothers Mozzarella
« Last post by rsem on Today at 07:44:20 PM »
How much is the Caputo?  It is within driving distance for me and wondering if it is worth the drive.

Agree with r scott. It is worth the drive. Honestly, it's the best tasting mozzarella I've had outside of Italy. Applies to both their low and high moisture variants. Retail is $11/lb. You won't be sorry though.

https://caputobrotherscreamery.com/products/fior-di-pizza-pizza-cheese
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Chicago Style / Re: Newbie Deep Dish and the "C" word
« Last post by PizzaManG on Today at 06:59:24 PM »
Pix are nice!

IMO, the real question is, "Does any famous purveyor of DD use cornmeal?" and the answer is an unequivocal, "No."

Your question, "Does it 'belong'?"  Sure, whatever floats your boat.  If you wanna sub in mango chutney and Brie for tomato and mozz, go for it.  No one's stopping you.  No chip on your shoulder is needed.

For all we know, that's ketchup on top of your pie.  Pix tell only a tiny piece of the story.  If you like your cornbread pizza, awesome!  Happy for you, man!

I agree pix are always nice but at times can be misleading. Kinda like my mother in laws cooking that always seem to look so good and tasty but in the end falls flat on flavor ^^^
Does any famous purveyor of DD use cornmeal? Would I be considered famous :-D
Does mango chutney and brie belong? Sure as long as it tastes good or I am drunk  :-\
Is that ketchup on top of your pie? As my friend Balki Bartokomous would say "Well, of course not; don't be ridiculous!" Damn I loved that show  8)
And finally, do I carry a chip on my shoulder? Not unless its "Nacho Cheese Doritos, Baby" :D
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General Pizza Making / Re: Deb's pizza thread
« Last post by deb415611 on Today at 06:57:38 PM »
uncovered the Pizza Party.   As much as I like what I can produce in my home oven and the Breville, the Pizza Party is my favorite oven.   Just did a few last night.   I didn't check floor temp or time, it was hot and they were fast.

- my favorite - fresh mozz, sausage, dried cranberries, basil and some honey drizzed on (pic was before honey)  (thanks again to Craig for this one, I never would have come up with this one)
- Hormel cup and crisp pepperoni with lmwm mozz
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Focaccia Style / Re: 4 Hour Taglio
« Last post by deb415611 on Today at 06:40:52 PM »
Craig - are you able to get that yeast in the grocery store ?
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