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  • #861 by Jackitup on 15 Jul 2017
  • Ryan,

    It is often said that "perfection is the enemy of the good". I have perfectionist tendencies in several areas, some of which may even be evident on this forum  :-D,  but not with pizza. For me, good enough is good enough.

    Peter

    Soooo true! You start getting diminishing returns and lose track of where you started! Chasing the dragon, never quite catching it! 😁
  • #862 by rparker on 15 Jul 2017
  • Soooo true! You start getting diminishing returns and lose track of where you started! Chasing the dragon, never quite catching it! 😁
    Have you tried putting dragon on raw instead of pre-cooking?   

     ;D ;D
  • #863 by invertedisdead on 15 Jul 2017
  • Have you tried putting dragon on raw instead of pre-cooking?   

     ;D ;D

    Pretty sure you need a deck oven to cook raw dragon through properly.
  • #864 by Jackitup on 15 Jul 2017
  • I've had iguana, about as close as I'll get to dragon! :-D
  • #865 by rparker on 15 Jul 2017
  • I've had iguana, about as close as I'll get to dragon! :-D
    You win!!!    :D
  • #866 by invertedisdead on 16 Jul 2017
  • Got the itch to try another thin & crispy, this time I baked in a perforated pan with no stonage. Came out pretty sweet, might have to snag a real cutter pan to see how that compares.

    Pepperoni & banana peppers today!
  • #867 by rparker on 16 Jul 2017
  • sure looks good, Ryan.  :D :D  I have not tried my perforated discs yet. Must to, especially after yours looked.
  • #868 by invertedisdead on 17 Jul 2017
  • sure looks good, Ryan.  :D :D  I have not tried my perforated discs yet. Must to, especially after yours looked.

    Do you have the Lloyd perf. discs? This is a Cuisineart pan I was given. I usually use it for American style doughs but I've used it a few times on thin & crispy pizza. The only issue is my oven seems hotter at the back, so if I don't time my rotation just right the undercrust will not come out evenly. I think that's why I like the stone, it acts as a buffer to even out the heat and make the bake more predictable. Like the idea of saving 30 min of preheating during the summer though. I need an electric Blackstone!

    Yesterday's sauce was a step in the right direction I'd say... Pulsed this can of whole peeled through the FP, then squished that through a sieve... Wow! So smooth, now we're talking!! I thought it tasted so good with the seeds removed, I could have drank from the sauce bucket.

    And I knew these tomatoes would end up being really good since it was just one random can on clearance, never to be seen again!

    I think it needs more solids though for the bake time needed for this style. I think I will try the same sauce technique, but also fry some tomato paste until slightly caramelized and use that to thicken it and add umami to these thin & crispies!



  • #869 by rparker on 17 Jul 2017
  • Nope, I just have the shiny aluminum ones that I seasoned this past Spring.

    My oven is the same way. I did get lucky with the turning around time in that I can let the sauce and cheese get rumbling before needing to turn. The recovery time back to rumble is quick compared to getting it rumbling for the first time after turning. The little things.

    Oh no! Not the dreaded last of an item ever that tastes decently. As if struggles with sauce are not hard enough. 

    Good luck with that next sauce excursion.

  • #870 by invertedisdead on 19 Jul 2017
  • Today I noticed a Boars Head 3 month aged white cheddar in the cheese section. Thought it might make a good pizza cheese. Aged long enough to have some more complexity but not so long as to be overly sharp.

  • #871 by rparker on 19 Jul 2017
  • Today I noticed a Boars Head 3 month aged white cheddar in the cheese section. Thought it might make a good pizza cheese. Aged long enough to have some more complexity but not so long as to be overly sharp.
    I look forward to your thoughts on that. I've like most of the BH stuff I've tried.

    I would also be interested to hear your thoughts on the texture. Along the lines of whether it is somewhat creamy or is it somewhat dried and flakes a bit when grated or cut.
  • #872 by invertedisdead on 19 Jul 2017
  • El Rapido Thin & crispy
    100% KABF
    54% Water
    1% IDY
    1.5% Salt
    3% Sugar
    6% Coconut Oil

    2 hour proof, rolled out, cut to size, and direct to stone on the 2nd rack from the top @ 450F for 13 minutes.

    Sauce was "Contadina Paste with Italian Seasoning" thinned with water, and I added a touch of fennel and 1/2 tsp more herbs.  Grated some domestic Romano on top of the sauced skin plus 6 oz of mozzarella slices and some Dietz & Watson pepperoni (pre-sliced; larger diameter than their stick pepperoni)

    This pizza was damn good for such instant gratitude

  • #873 by Hermit on 19 Jul 2017
  • Wow, love the quick pie there Ryan!  Thats one of the things I enjoy about the home run inn crust, it's ready almost instantly.  Was this a 12"?
  • #874 by rparker on 19 Jul 2017
  • That's some serious color!

    Love the work flow. Mix a dough, power nap, turn oven on, power nap, bake pizza....and then power nap.  ;D

    seriously, what's that, like 3 hours total? Sweet!

     
  • #875 by invertedisdead on 19 Jul 2017
  • Wow, love the quick pie there Ryan!  Thats one of the things I enjoy about the home run inn crust, it's ready almost instantly.  Was this a 12"?

    12 incher!  :D

    I've been curious about a "I want pizza now" type of thing, and this one worked out so well. It's a nice change of pace, since I imagine for most of us, pizza used to be a pretty easy/spontaneous choice that did not require much planning. This one did it right with CRUNCHY caramelized corners, and inside squares you can fold like a taco  :drool:
    That's some serious color!

    Love the work flow. Mix a dough, power nap, turn oven on, power nap, bake pizza....and then power nap.  ;D

    seriously, what's that, like 3 hours total? Sweet!

     

    Oh yeah!  8) I was pushing the color but it was totally safe, didn't go too far anywhere on it! It tends to happen with my screen bakes when I don't get the rotation just right. I raised the oil a bit from my last few pies and it was taking longer to crisp up the bottom. I think I'll drop the rack one or reduce oil back to 4%, or both.

    Triple nap flow is too accurate!! 

     :-[
  • #876 by hammettjr on 19 Jul 2017
  • Dang that looks pretty. Anything different in the process to impact the melt?

  • #877 by invertedisdead on 19 Jul 2017
  • Dang that looks pretty. Anything different in the process to impact the melt?

    Thanks! ;D This is 100% mozzarella, (sans romano on the sauce) the last couple bakes were 50:50 mozz/ sharp white cheddar. Also this was baked on stone and the one a few days ago was baked in pan.
  • #878 by csnack on 20 Jul 2017
  • What are you rolling the dough with? I haven't made a crisp pizza yet, but I just got a marble rolling pin to do it. It's so heavy it could kill someone so I expect it to roll that stiff dough pretty easily.
    I forget how you're mixing your doughs; you have a stand mixer or is it by hand all the time?
  • #879 by invertedisdead on 20 Jul 2017
  • What are you rolling the dough with? I haven't made a crisp pizza yet, but I just got a marble rolling pin to do it. It's so heavy it could kill someone so I expect it to roll that stiff dough pretty easily.
    I forget how you're mixing your doughs; you have a stand mixer or is it by hand all the time?

    Just a wooden rolling pin, these formulas aren't super stiff like a 30-40% hydration dough so they aren't so bad. I used to skip making this style because it was a lot of work rolling the dough, but if you do a low and slow bake you can still get the crunch factor.
  • #880 by rparker on 20 Jul 2017
  • Just a wooden rolling pin, these formulas aren't super stiff like a 30-40% hydration dough so they aren't so bad. I used to skip making this style because it was a lot of work rolling the dough, but if you do a low and slow bake you can still get the crunch factor.
    I've recently wondered how you would classify the pressure applied. Just the weight of the pin itself, or do you apply a bit of force?

    Sorry to butt in, csnack.
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