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Author Topic: Pizza Anarchy  (Read 220998 times)

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Offline norma427

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Re: Pizza Anarchy
« Reply #660 on: December 28, 2012, 08:46:58 PM »
I am home alone, half drunk and jonesing for a pizza. Via313 is shut down for the week or I would be there.   I have some 21 day old doughs, plenty sauce and cheese, and a severe lack of motivation.  What's a boy to do?

Tom,

An emergency Detroit style pizza could be made fairly quickly.   >:D :-D  Your 21 day old dough would be quite interesting too.   ;)

Norma

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #661 on: December 28, 2012, 08:59:18 PM »
As usual, Norma, you are a genius!

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #662 on: December 28, 2012, 09:06:39 PM »
Here is what I am dealing with, it has collapsed a little, but is still full of air.  I will let it warm up in the pan for an hour or as long as I can hold out.

Offline norma427

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Re: Pizza Anarchy
« Reply #663 on: December 28, 2012, 09:14:47 PM »
Here is what I am dealing with, it has collapsed a little, but is still full of air.  I will let it warm up in the pan for an hour or as long as I can hold out.

Tom,

That dough looks quite good.  Will be interested to see what you bake.  Hang in there.  ;D

Norma

Offline Ev

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Re: Pizza Anarchy
« Reply #664 on: December 28, 2012, 10:15:49 PM »
You know, the more you drink, the better that 21 day old dough is gonna taste! >:D
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #665 on: December 28, 2012, 10:25:13 PM »
Obviously that is true, but so far, other than being a bit weak for forming the skin, all of the 20+ day old doughs I have used have been excellent.  I do not think it is practical as an SOP, but the cost of a dough is not merely the price of the ingredients, especially when it is mixed by hand.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #666 on: December 28, 2012, 10:54:53 PM »
It rose in a slightly warm oven (around 80 degrees) for an hour or so, I sliced some sopressata and topped it with Monterrey jack cheese with a healthy grating of sarvecchio.  Into the oven at 550 for about 10 or 12 minutes.

Offline bfguilford

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Re: Pizza Anarchy
« Reply #667 on: December 28, 2012, 11:12:02 PM »
collapsed a little, but is still full of air.

I know the feeling. Oh wait, you're talking about the dough :-[.

Barry
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #668 on: December 28, 2012, 11:18:12 PM »
Almost done, I dropped some tomatoes on it, along with some Italian herbs, coarse black pepper, and red pepper flakes.  It is good.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #669 on: December 28, 2012, 11:31:24 PM »
I ate the whole thing, I won't need to eat for the rest of the weekend.

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Offline Jet_deck

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Re: Pizza Anarchy
« Reply #670 on: December 28, 2012, 11:43:05 PM »
Probably the first ever Emergency/Anarchy/21 day-old-dough/Detroit, and looks dam fine I might add.
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Offline norma427

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Re: Pizza Anarchy
« Reply #671 on: December 29, 2012, 08:54:27 AM »
Tom,

You did a great job with that pizza!  ;D  It sure looks delicious to me.

Norma

Offline TXCraig1

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Re: Pizza Anarchy
« Reply #672 on: December 29, 2012, 09:08:29 AM »
That looks great. I can see why you ate the whole thing. Is that jack cheese on the edge?
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #673 on: December 29, 2012, 09:16:54 AM »
Yes, I used jack, and it hit just the right note on the edge.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #674 on: December 29, 2012, 05:53:08 PM »
Today I made a variation of Dhorst's dipping sauce and an Italian bread called "taralli".  Kind of like a pretzel.  Very good, but a lot of work, I doubt I will make it again.

The sauce:

8 cup tomato products (I used some whole, some diced, some sauce).
1 cup EVOO
1-1/4 cup minced fresh garlic
1/2 cup honey
1-3/4 tsp salt
1 tsp chili oil
1 tsp pepper pot seasoning
1 tsp dried onion minced
1 tsp coarse black pepper
5 Thai chiles minced

The dough, per recipe, but I added 1/4 cup chopped fresh rosemary; it took 7/8 pints of water to get the dough where I like it.

1. The recipe.
2. Kneaded dough.
3. Making the rings.
4. Boiled rings.
5. Final Taralli.

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Offline Chicago Bob

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Re: Pizza Anarchy
« Reply #675 on: December 29, 2012, 09:12:35 PM »
Interesting Tom...wonder how they would turn out if you just fried them.
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Offline Tscarborough

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Re: Pizza Anarchy
« Reply #676 on: December 29, 2012, 09:40:43 PM »
Probably better.  It is not that they are not delicious, it is just that they are hard on the teeth.

Offline Tscarborough

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Re: Pizza Anarchy
« Reply #677 on: January 09, 2013, 08:52:01 PM »
A couple of frozen doughs and using last Sunday's meatballs and spaghetti sauce for sauce and meatballs on a couple of quickies.  Pretty good, though.

I rolled these out, they are a little bigger than the 16" screens I cooked them on, jack and parm (and a good dose of EVOO) on the first, jack and sliced meatballs on the second.

Offline TXCraig1

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Re: Pizza Anarchy
« Reply #678 on: January 09, 2013, 11:04:30 PM »
When did you get the French manicure?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline flyboy4ual

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Re: Pizza Anarchy
« Reply #679 on: January 10, 2013, 02:23:56 AM »
LOL Craig!


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