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Offline TurkeyOnRye

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Turkey's Pizza Journal
« on: September 06, 2016, 12:04:05 AM »
This thread is intended to serve as a public pizza journal to allow myself to learn by reflecting on my mistakes and successes as I progress. Comments, feedback, and discussions are very welcome.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Journal 1:

Notes: Standard recipe, 24 hours ferment. Preheated on max, with broil. ~10" pie. Cheeses broken off in very large chunks to control browning. 6 minutes on second-to-bottom rack with stone, moved to second-to-top rack for additional minute (no stone). Belgioioso fresh mozzarella, Tillamook medium cheddar, and Sarvecchio parmasan post-bake.

Impressions: Kind of boring flavor, except when biting into charred bits. Needs more char/leoparding. Needs longer ferment time. Uniform browning suggests a faster bake is necessary. Try bottom-most rack and top-most rack next bake. Shoot for 6 minutes total bake time.
« Last Edit: September 06, 2016, 09:28:50 PM by TurkeyOnRye »

Offline TXCraig1

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Re: Turkey's Pizza Journal
« Reply #1 on: September 06, 2016, 08:53:51 AM »
That pie looks pretty good. You may already be at the point where it's difficult to improve flavor and texture much without a stone/steel. If you like char, steel may be your best bet.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline TurkeyOnRye

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Re: Turkey's Pizza Journal
« Reply #2 on: September 06, 2016, 12:49:54 PM »
That pie looks pretty good. You may already be at the point where it's difficult to improve flavor and texture much without a stone/steel. If you like char, steel may be your best bet.

Thank you. I currently have a stone and a sheet pan that I've been using. My plan is to get a good quality steel in the coming months, as well as perfect the dough-making process.

Offline TurkeyOnRye

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Re: Turkey's Pizza Journal
« Reply #3 on: September 09, 2016, 10:27:44 PM »
Journal 2:

Notes: 12" crust, GB recipe, 48-hours ferment. The dough was pulled out of fridge and allowed to come up to temp for 2 hours. Shaped, and allowed to rest for about 20 minutes. Baked on bottom rack for 7 minutes on pre-heated steel baking sheet, followed by broil on top rack for 1 minute. Large chunks of Belgioioso fresh mozzarella, red wax gouda, followed by large round pepperoni, round salami, Italian sausage crumbles, black olives, yellow onion slices, sharp cheddar, and Sarvecchio parmesan post-bake.

Impressions: Excellent char on bottom. In fact the char is much more pronounced in real life than in the photos. Decent color on top. Good flavor, largely supported by the toppings. I love a good ration of meat with a side of onion and olives. Onions tasted spectacular this round. Likely due to the broiling, nice caramelization. Hoping for increased flavor in the crust with a longer ferment. Will perform another go tomorrow with a 72-hour ferment dough.

Very slightly tough. Not terribly noticable, but more tough than my emergency dough with higher yeast content, and added honey and oil. Is this typical?

My biggest challenge is improving the crumb. I'm looking to expand the nooks. I've been trying to add additional gas to the crust by allowing the dough to rest for several minutes after shaping. Not sure if this is helping or not. Are there other ways to inflate the crust without having to add heat? Is the weight of toppings suppressing inflation? I will attempt to do a minute less on the bottom rack, and a minute more on the top rack next time.
« Last Edit: September 09, 2016, 10:55:52 PM by TurkeyOnRye »

Offline TurkeyOnRye

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Re: Turkey's Pizza Journal
« Reply #4 on: September 10, 2016, 11:57:40 PM »
Journal 3:

Maple sausage Pizza

Notes: This was a 12" 72-hour GB (Glutenboy) dough that was allowed to warm up at room temperature for 2 hours, was shaped (no deliberate deflation techniques before shaping), then allowed to rest for 30 minutes prior to topping. Dough was topped with maple syrup-sweetened red sauce, maple sausage, black forest ham, caramelized yellow onions, Belgioioso fresh mozzarella, red wax gouda, Tillamook medium cheddar, and Sarvecchio parmesan post-bake. The crust was glazed with maple syrup after spending 7 minutes on a pre-heated steel baking sheet on the bottom rack and just over 1 minute on the top rack to broil, still on the baking sheet. Maple syrup was drizzled over the top of the pizza post-bake.

Impressions: This pizza turned out to be a nice change of pace. In fact, for how many things went wrong during this bake, it turned out to be a decent pizza.

Several flaws stand out:

(1) the bottom burned. There is a fine line between charring a pizza and burning it. This pizza crossed the line.

(2) the bottom of the crust was too bubbly. In the photo of the crumb, you can see that there are deep pockets on the bottom of the crust.

(3) the dough formulation was not quite right for this particular kind of pizza. For pizza with a breakfast twist like this, you really want the crust to be reminiscent of waffles. That means sweet, crisp, and very tender on the inside. I think adding sugar and oil to the dough would help in this respect.

(4) too many toppings. The original vision for this pizza was a simple cheese and sausage with a maple drizzle. I think sticking with that vision would have produced a pizza with a more distinct and well-characterized flavor profile.

(5) gouda's gotta go. The red wax gouda has added nothing desirable to my pizzas...it just doesn't fit in. It's getting the boot. Perhaps it could try its hand at some cheese and crackers.

These flaws dropped the pizza to a 7 out of 10 score. The draw-backs were significant, but it was obvious that it had real potential.

Solutions:

(1) Remove the pizza from the pan before broiling. Replace sheet with 16" pizza stone/steel.

(2) shape both sides of dough before resting. Rest fewer than 30 minutes next time.

(3) develop a CF dough with sugar and oil. Work from Wolfgang and GB recipes to arrive at something unique with flavor and tenderness.

(4) don't complicate simple ideas. Use fewer toppings next time.

(5) eat remaining gouda, but not on pizza.


(6) get a peel and a 16" stone or steel! So sick of doing budget bakes!

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Offline TurkeyOnRye

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Re: Turkey's Pizza Journal
« Reply #5 on: September 25, 2016, 11:04:05 PM »
Journal 4:

Pepperoni and salami Primo Taglio® pizza

This was a 12" slightly oval-shaped pizza using store bought Primo Taglio® Traditional pizza dough. The dough costed $1.50 per ball at a Beaverton Oregon Safeway. Wanted to diversify my dough experience and try out how a store bought dough tastes and behaves in and out of the oven.

Ingredients:
454g Primo Taglio® pizza dough, 60 minutes warm up at room temp.
Boboli® pizza sauce
Lucerne® part-skim pre-shredded mozzarella cheese
Lucerne® pre-shredded parmesan cheese for the edge of the crust
Tillamook® medium cheddar cheese
Salami
pepperoni

Really skimped on the quality of the mozzarella. I of course prefer fresh whole milk mozzarella balls, but I am poor and have to sacrifice quality when necessary. The store had them on sale for $0.99 per 8oz bag, so I couldn't pass that up. The Boboli® pizza sauce I actually really like. Yeah, it's processed and has HFCS, but over the years, I've grown to like it for some reason.

The procedure:

Remove dough from retail bag, place in a well-oiled plastic container (as a side note, I found these awesome plastic containers at the Dollar Tree, and they work great. They're the perfect size for pizza dough balls and the lids have an optional ventilation feature. See photos.), and allow to warm up at room temperature for 60 minutes. Shape dough on aluminum foil, rest 5 minutes, and top. Pizza went into a pre-heated 550 degrees F oven on a pre-heated steel baking sheet (my pseudo-pizza steel). Baked for 7 minutes on bottom rack, then moved to the second-to-top rack for 1 minute (no baking sheet, foil only).

Impressions: This is a good quality dough and behaves closely to my ideal. Good oven spring, very light texture, good flavor. I could have easily cut the dough in half to make two pizzas, but decided instead to make one large pizza with a thick rim and medium thickness crust. So, this was certainly not a pizza I would call New York style.

Flaws:

(1) Too much char on the bottom of the crust. I should have paid better attention to my journal entries.

(2) Although very tender, there is a paradoxical toughness that occurs when attempting to bite all the way through the rim. Once my teeth came together in the bite, there was more resistance than I cared for in the process of "biting it off." This was slight. Overall, the texture was still quite good.

(3) it wasn't a dough I made!

Solutions:

(1) Try 6 minutes on bottom rack, followed by 2 minutes on third-to-top rack.

(2) It's not really a problem I can fix, as it is not a home-made dough. I will shortly begin working on a revamped homemade dough recipe.

(3) Begin working on new dough.




« Last Edit: September 27, 2016, 02:22:27 AM by TurkeyOnRye »

Offline TurkeyOnRye

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Re: Turkey's Pizza Journal
« Reply #6 on: September 27, 2016, 01:58:08 AM »
Journal 5:

Pepperoni and salami Primo Taglio pizza #2

This was a 12" slightly oval-shaped pizza using store bought Primo Taglio® Traditional pizza dough.

Ingredients:
454g Primo Taglio® pizza dough, 60 minutes warm up at room temp.
Boboli® pizza sauce
Lucerne® part-skim pre-shredded mozzarella cheese
Lucerne® pre-shredded parmesan cheese for the edge of the crust
Tillamook® medium cheddar cheese, some used for edge of the crust.
Salami
pepperoni

Procedure: Allow dough to warm up at room temperature for 60 minutes. Shaped, topped, and baked in 550 degrees F oven on pre-heated steel baking sheet for 6 minutes on bottom rack, then moved to third-to-top rack for 2 minutes according to previous journal entry suggestion.

Impressions:

Significant improvement in amount of char on bottom of crust (a decrease from last bake). Significant improvement in oven spring and crumb pattern. Very airy light and airy.

Potential improvements:

The bottom char was very good and imparted good flavor to the crust without making it taste burned. Potential improvement may be achieved with some more balance. Next time, try 7 minutes on second-to-bottom rack and 1 minute on third-to-top rack. Cleaning the baking sheet may help eliminate hot and cold spots.
« Last Edit: September 27, 2016, 02:30:33 AM by TurkeyOnRye »

Offline TurkeyOnRye

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Re: Turkey's Pizza Journal
« Reply #7 on: September 28, 2016, 01:46:31 AM »
Journal 6:

Pepperoni Primo Taglio pizza #2

This was a 12" slightly oval-shaped pizza using store bought Primo Taglio® Traditional pizza dough.

Ingredients:
454g Primo Taglio® pizza dough, 60 minutes warm up at room temp.
Boboli® pizza sauce
Lucerne® part-skim pre-shredded mozzarella cheese
Lucerne® pre-shredded parmesan cheese for the edge of the crust
Tillamook® medium cheddar cheese, some used for edge of the crust.
pepperoni

Procedure: Dough was frozen and allowed to warm up at room temperature for about 3 hours in an oiled container. Dough was shaped, topped, and put into a 550 degrees F oven for 6 minutes on the second-to-bottom rack on a pre-heated steel baking sheet and moved to the third-to-top rack for 2 minutes.

Impressions: Very good char on the bottom crust. Light and airy rim, almost as much as #5. Good quality crumb, decent oven spring. Crust was cooked through, but could be improved in terms of doneness and coloration on top crust. Try 5.5 minutes on the bottom rack followed by 2 minutes on second-to-top rack.
« Last Edit: September 28, 2016, 01:52:54 AM by TurkeyOnRye »

Offline TurkeyOnRye

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Re: Turkey's Pizza Journal
« Reply #8 on: September 28, 2016, 10:45:04 PM »
Journal 7:

Cheese pizza

This was a 12" oval-shaped pizza using store bought Primo Taglio® Traditional pizza dough.

Ingredients:
454g Primo Taglio® pizza dough, 60 minutes warm up at room temp.
Boboli® pizza sauce
Lucerne® part-skim pre-shredded mozzarella cheese
Lucerne® Mexican blend pre-shredded cheese

Procedure:
Remove dough from fridge and place in oiled container. Allow to warm up at room temperature for approximately 1.25 hours. Shape, top, and place in 550 degrees F oven on pre-heated steel baking sheet on bottom rack for 6 minutes, followed by moving to second-to-top rack for 1.75 minutes.

Impressions:
Very good char on the bottom crust. Excellent golden brown mottling of the cheese. Rim was light, tender, and airy with good coloration. A very good success overall.
« Last Edit: September 29, 2016, 08:35:20 PM by TurkeyOnRye »

Offline TurkeyOnRye

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Re: Turkey's Pizza Journal
« Reply #9 on: March 01, 2021, 10:02:45 PM »
it's been a long time since I've been here! My brother in-law encouraged me to start making pizzas again during his home-made pizza binge. He's been using a pizza steel and 70% hydration doughs with good success, and I figured after all this time, it's a good time to restart.

This pizza is a White Pie inspired by a local restaurant in Portland, OR called Pizza Jerk. Absolutely fantastic pizza. In my opinion, one of the failings of White Pies in general is that the recipes that call for a white sauce call for a cream-based sauce that is so heavy that it overpowers the rest of the ingredients. In my opinion, a fatty carb-laden sauce does not complement a pizza very well except under strict conditions. The beauty of this White Pie is that it substitutes the white sauce with an olive oil base as well as garlic, chili flakes, and oregano. The garlic and chili flakes provide an astringent hit that complements the mild cheeses very well. To date, this is the best homemade pie I've ever made. So let's dig in!


This dough is based on the Glutenboy recipe, with the instructions modified.

760g All Trumps Flour 100%
465g Water                61%
1.45g IDY                  0.19%
19g Sea Salt              2.5%

Makes 4 300g doughballs.

1. Add 1/2 of the flour to a mixer.
2. Add all IDY.
3. Add all water.
4. Mix until combined.
5. Rest 2 minutes.
6. Add 1/2 of remaining flour.
7. Mix for 2 minutes.
8. Add all salt.
9. Mix 2 minutes.
10. Rest 2 minutes.
11. Add remaining flour.
12 Mix 2 minutes.
13. Bulk room temperature rise for 2 hours.
14. Ball into 4 300g dough balls.
15. Refrigerate for 1-4 days, using one ball for dinner per day.

White Pie

300g dough ball
2.5oz fresh whole milk mozzarella
2.5oz whole milk ricotta
~3 fresh basil leaves, sliced chiffonade
Extra virgin olive oil
Oregano
Chili flakes
Fresh garlic
Kosher salt

Wash to brown the rim:
Milk
Honey

Remove dough from fridge and allow to rest at room temperature for 2 hours. Preheat oven to 500F for 1.5 hours with reversed cookie sheet on bottom rack. Open dough to approximately 10-11 inches and top with oregano, chili flakes, crushed fresh garlic, and extra virgin olive oil. Follow with dabs of mozzarella and ricotta. Apply milk/honey mixture to rim for browning. Bake pizza on bottom rack for 7 minutes. Six minutes into bake, turn broiler onto High. After seven minutes, remove pizza from cookie sheet and place directly onto highest oven rack. Broil for 1 minute. Remove from oven. Top with a pinch of kosher salt.

Impressions: Excellent flavor and texture! The crust was browned, cracked without breaking and the flavor of the ingredients came together almost exactly as intended, much like the restaurant from which the recipe was inspired. The crumb could be a bit more aerated, but the texture and flavor was very good. Overall, a great success. I will try this recipe again with a 70% hydration and the addition of malt. Very happy.
« Last Edit: March 01, 2021, 10:26:18 PM by TurkeyOnRye »

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Offline TurkeyOnRye

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Re: Turkey's Pizza Journal
« Reply #10 on: March 02, 2021, 08:23:22 PM »
This pizza utilized dough from the same batch as yesterday's. 48-hours cold ferment. Same baking instructions.

Ingredients:
300g dough
A few Tbsps tomato sauce (not measured)
A couple grams pecorino romano dusted on top of the sauce (not measured)
A couple ounces of fresh whole milk mozzarella (not measured)
A couple ounces of whole milk ricotta (not measured)
About 1 oz local Italian sausage, raw (not measured)
6.5 black olives sliced in half.
A couple pinches of kosher salt post-bake

Impressions:
Good flavor. Kept wanting more salt, and indeed I did add more salt after a few bites. The ricotta is rich and fatty but is very mild and needs something very salty to pair it with. Perhaps manzanilla or kalamata olives would work better than black olives. This local Italian sausage is very good and I will use it in future recipes.


Offline TurkeyOnRye

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Re: Turkey's Pizza Journal
« Reply #11 on: March 03, 2021, 04:25:22 PM »
This pizza utilized dough from the same batch as yesterday's. 72-hours cold ferment. Same baking instructions.

Ingredients:
300g dough ball
A few Tbsps tomato sauce (not measured)
A couple grams pecorino romano (not measured)
Fresh whole milk mozzarella (not measured)
4x local Italian sausage meatballs, cooked half-way on stove top, then added to pie brown side-down. (not measured)
Grilled sweet onion (not measured
Kalamata olives, sliced in half (weight/quantity not measured)
Several grams roasted red pepper (not measured)
Pinch of kosher salt post-bake.

Impressions:
I wanted to add some interest to this pie, hence the meatballs on top. Certainly changes the pace and style of eating a slice...you have to make some decisions here. I ate this with slices of fresh tomato, but they didn't make it into the picture. If you look closely, there are slices of roasted red pepper. This was borderline too many toppings, but it actually baked up pretty well.

Offline TurkeyOnRye

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Re: Turkey's Pizza Journal
« Reply #12 on: March 10, 2021, 06:35:51 PM »
This pie was made on 3-6-21. Details of the bake below are from the thread: Epic Crust in a 500°F Oven w/ a CYCLING Broiler?! Is it Possible??! [Pictures!] https://www.pizzamaking.com/forum/index.php?topic=68573.0


Quote
The dough is a modification of the Glutenboy recipe. 70% hydration. All-Trumps unbleached unbromated flour. Diastatic malt added. 4-day cold ferment.

I am by no means an expert, but I do know that achieving decent results in a home oven is one of the most prominent challenges most of us face as home pizza makers. As I said in the click-bait title, this was done in an oven that maxes out at 500°F with a cycling broiler. Try as I might...I CANNOT push this oven much further than 500°F. The highest confirmed temperature I've reached, as measured via infrared thermometer, is about 540°F.

What am I trying to say? This oven is about as mediocre-performing as it gets, and beginners need to know that it is possible to achieve good results in a crappy oven as long as you turn a few variables in your favor. The key components of this bake that I think produced these results are as follows:

High hydration dough was used (70%)
Dough was pulled out of the refrigerator 2+ hours before baking.
When working with the dough, the rim was handled gently so that air bubbles would not escape.
Pizza was baked on a 3/8" pizza steel (this is a critical piece of equipment).
Steel was placed on top-most rack.
Inverted cookie sheet placed on bottom-most rack.
Steel was preheated for 1 hour on bake setting, then switched to broil setting before beginning dough prep.
Pizza was put into the oven JUST AS the broil cycle initiated. This requires good timing. I found that if I start dough prepping just as a cycle ends, the cycle will begin pretty close to the time the pizza is ready to go into the oven. Of course your situation/oven may vary.
Broil on top rack for 6-7 minutes.
Remove from oven, rotate 180°, and bake on cookie sheet for about 2 minutes.

Offline TurkeyOnRye

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Re: Turkey's Pizza Journal
« Reply #13 on: March 10, 2021, 06:38:42 PM »
This is the best crust I've ever made. This is more or less what I've been striving for. It took quite a lot of trial and error as well as an extensive recipe overhaul over the course of many bakes. The crust came out mottled golden-brown with just a hint of char. The cornice was crisp and aerated with a tender interior. This dough was made from All Trumps unbleached unbromated flour and fermented in the fridge for a mere 24 hours.

This pie was a chicken tomato pesto. Pesto base, whole milk low-moisture mozzarella, extra sharp white cheddar, sundried tomatoes, and strips of garlic butter chicken. As for the sundried tomatoes on top, they did get quite dark under the broiler as you can tell. Given that the tomatoes were covered in oil from the storage jar they were immersed in, it's quite obvious why now that I think about it. Although I wonder if they would have gotten dark anyway. I will add them after the bake or half-way through the bake next time. Now for the dough recipe.

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750g         High-Gluten Flour        100.0%
7.5g           Diastatic Malt                1.0%
510g         Water                           68.0%
1.5g           Instant Dry Yeast           0.2%
20g           Sea Salt                         2.6%
7.5g           Extra Virgin Olive Oil      1.0%

       
   1.   Combine the flour and malt in a large mixing bowl.
   2.   Sift the flour/malt mixture, removing any large particles.
   3.   Add half of the flour/malt mixture to a stand mixer with a dough hook attachment.
   4.   Add all of the water.
   5.   Add all of the extra virgin olive oil.
   6.   Mix on settings 1 to 2 until a smooth batter develops, using a silicone spatula to scrape down sides as needed.
   7.   Rest for 2 to 3 minutes.
   8.   Add all of the instant dry yeast.
   9.   Mix on settings 1 to 2 until combined.
   10.   Add half (one quarter of the total) of the remaining flour/malt mixture.
   11.   Mix for 2 to 3 minutes on settings 1 to 2, scraping down sides as needed.
   12.   Add all of the sea salt.
   13.   Mix for 2 to 3 minutes.
   14.   Rest for 2 to 3 minutes.
   15.   Add remaining flour.
   16.   Mix for 2 to 3 minutes or just until dough is homogenous and free of lumps.
   17.   Gently remove dough from mixer. Knead by hand a few times and form into a large smooth and supple ball.
   18.   Bulk rise at room temperature for about 2 hours. Dough will rise about 1.5 to 2 times its original size.
   19.   Divide dough into four balls, approximately 320g each and place into oiled containers.
   20.   Cold ferment for 24 to 96 hours.
« Last Edit: March 10, 2021, 07:04:30 PM by TurkeyOnRye »

Offline TurkeyOnRye

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Re: Turkey's Pizza Journal
« Reply #14 on: March 11, 2021, 01:25:58 PM »
This dough was made from All Trumps unbleached unbromated flour and fermented in the fridge for a 48 hours.

This pizza was a Hawaiian with red sauce, Canadian bacon, green onions, 4.5oz whole milk part-skim mozzarella, 1.5oz extra sharp white cheddar. Excellent flavor. Quite tender crust with a crisp exterior.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

750g         High-Gluten Flour        100.0%
7.5g           Diastatic Malt                1.0%
510g         Water                           68.0%
1.5g           Instant Dry Yeast           0.2%
20g           Sea Salt                         2.6%
7.5g           Extra Virgin Olive Oil      1.0%

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Offline TurkeyOnRye

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Re: Turkey's Pizza Journal
« Reply #15 on: March 13, 2021, 01:10:51 PM »
A bacon "lettuce" and tomato pie. 96-hours CF dough. The last of this batch.

Offline TurkeyOnRye

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Re: Turkey's Pizza Journal
« Reply #16 on: March 13, 2021, 01:30:31 PM »
This is the second go with the chicken tomato pesto pie from the same batch of dough. This pie was made yesterday, before the bacon lettuce and tomato pie.

Offline TurkeyOnRye

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Re: Turkey's Pizza Journal
« Reply #17 on: March 15, 2021, 03:37:56 PM »
Dough experiment. Replacing EVOO with butter.

24 hours CF. BBQ chicken pie.

Offline aSliceofHeaven

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Re: Turkey's Pizza Journal
« Reply #18 on: July 15, 2021, 12:38:37 PM »
Pies look great!! What temp and how long are you cooking them at?

Offline hammettjr

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Re: Turkey's Pizza Journal
« Reply #19 on: July 15, 2021, 06:35:00 PM »
What'd you think of the butter? It's what I'm using.

Matt

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