Author Topic: Brad's Pizzone Pizzas (Read 15059 times)

bradtri · « **on:** March 27, 2016, 11:24:18 AM »

Just got my Pizzone on Friday and gave it a test run Saturday evening. I'm in the process of starting up a "backyard pizza catering" business that I'll be using the Pizzone for. (More on this in upcoming weeks!!)

I've still been struggling a bit to get as much rise out of my Ischia-only crusts as I want, so this was an IDY/Ischia hybrid that turned out some really nice crusts. I'm amazed at how hot you can get the Saputo stones and still get a nice bottom.

1. Standard pepperoni
2. Under crust shot
3. Margherita
4. Beef and Blue Cheese
5. Italian Sausage and Sweet Potato

zwarbles · « **Reply #1 on:** March 27, 2016, 11:28:13 AM »

They look great Brad!

schold · « **Reply #2 on:** March 27, 2016, 11:40:20 AM »

What was the hydration of the dough and the cooking time for these?

bradtri · « **Reply #3 on:** March 27, 2016, 11:47:56 AM »

Quote from: zwarbles on March 27, 2016, 11:28:13 AM

They look great Brad!

Thanks!!

Quote from: schold on March 27, 2016, 11:40:20 AM

What was the hydration of the dough and the cooking time for these?

63% for hydration and Caputo Pizzeria. The Margherita was about 70 seconds and the others were 90 seconds. I'm still thinking my dough is under-fermented as it seems to be lagging a bit for browning while my toppings are boiling away.

For the hybrid dough, I made a preferment with some Ischia starter and about 1/3 of the flour and water and let that go for a few hours at room temp to develop some sourdough flavor. Then mixed up the rest with IDY and did a refrigerator cf for 3 days. Balled the morning of the cook and then took out of fridge 4 hours before cook. Probably could have stood an hour or two more.

Jackie Tran · « **Reply #4 on:** March 27, 2016, 12:17:17 PM »

Beautiful pies Brad!

ponzu · « **Reply #5 on:** March 27, 2016, 12:36:41 PM »

Quote from: bradtri on March 27, 2016, 11:24:18 AM

Just got my Pizzone on Friday and gave it a test run Saturday evening. I'm in the process of starting up a "backyard pizza catering" business that I'll be using the Pizzone for. (More on this in upcoming weeks!!)

I've still been struggling a bit to get as much rise out of my Ischia-only crusts as I want, so this was an IDY/Ischia hybrid that turned out some really nice crusts. I'm amazed at how hot you can get the Saputo stones and still get a nice bottom.

1. Standard pepperoni
2. Under crust shot
3. Margherita
4. Beef and Blue Cheese
5. Italian Sausage and Sweet Potato

Those look fantastic! Auspicious start!

TXCraig1 · « **Reply #6 on:** March 27, 2016, 03:01:39 PM »

Looking good. How was the pie with sweet potato. It's a beautiful looking combination. Did you par-cook the sweet potato?

bradtri · « **Reply #7 on:** March 27, 2016, 03:37:54 PM »

Quote from: TXCraig1 on March 27, 2016, 03:01:39 PM

Looking good. How was the pie with sweet potato. It's a beautiful looking combination. Did you par-cook the sweet potato?

Thanks, that combo consistently ranks as a favorite. Sweet/spicy from the sweet potato and sausage on top of an alfredo sauce and some Monterrey Jack cheese.

The sweet potatoes are cut up and tossed in oil/salt/pepper and oven-roasted. I'll do a big batch, then freeze the whole cookie sheet(s) before removing to ziploc bag for freezer storage.

The sausage follows some notes I saw from you once using sweet Italian sausage with a good amount of added cayenne pepper and ground fennel.

TXCraig1 · « **Reply #8 on:** March 27, 2016, 03:49:44 PM »

Thanks. That's definitely going on the "to-try" list. I bet it would be good doing it the same way with butternut squash as well.

bradtri · « **Reply #9 on:** March 27, 2016, 04:22:55 PM »

I think the squash would taste great, too. I haven't tried it but I'm suspecting that the sweet potato remains a little firmer and easier to handle after being cooked.

I think I've seen some interesting recipes using pureed squash as the sauce. That might be tasty with the spicy sausage. Seems like it would need a second ingredient but I can't think of one right now.

TXCraig1 · « **Reply #10 on:** March 27, 2016, 04:50:44 PM »

Quote from: bradtri on March 27, 2016, 04:22:55 PM

I think I've seen some interesting recipes using pureed squash as the sauce.

Yes - a well executed Pizza del Papa is incredible.

deb415611 · « **Reply #11 on:** March 27, 2016, 07:29:38 PM »

Quote from: bradtri on March 27, 2016, 04:22:55 PM

I think the squash would taste great, too. I haven't tried it but I'm suspecting that the sweet potato remains a little firmer and easier to handle after being cooked.

I think I've seen some interesting recipes using pureed squash as the sauce. That might be tasty with the spicy sausage. Seems like it would need a second ingredient but I can't think of one right now.

I really like the look of that sweet potato.

I do squash but have never added sausage, i'll have to try that. I have done pancetta , squash & cranberries. I like fresh cranberries (frozen work too) better than dried. http://www.pizzamaking.com/forum/index.php?topic=34282.225

bradtri · « **Reply #12 on:** March 27, 2016, 09:06:40 PM »

Quote from: deb415611 on March 27, 2016, 07:29:38 PM

I have done pancetta , squash & cranberries.

Thanks Deb. I think I'll have to try your pizza. I am a big cranberry fan. I always keep dried cranberries on hand ... I wonder if a person rehydrated them if they'd work good on a pizza?

You reminded me of what we just had for lunch today was French Toast with Cranberry topping. We soak the cranberries overnight in enough water to cover, then add sugar and bring to boil and add cornstarch to thicken. Use as a topping for your favorite French toast recipe. We will often make a bread with craisins and apple pie spice in it for this meal.

pizza party · « **Reply #13 on:** March 31, 2016, 10:43:34 AM »

Hi Bradtri very nice pizzas, if you desire advice to begin your business, i'm available for any questions

in this page there are some Pizza catering with Pizza Party ovens, is possible find some ideas
http://www.wood-fired-pizza-oven.us/business-opportunity-money-with-pizza-party/

bradtri · « **Reply #14 on:** April 02, 2016, 08:29:03 PM »

I wish I could tell you what the dough recipe was for this, but my total dough weight was short by 80 g so I'm not sure what I mis-measured. It was a hybrid dough with 75 g of SD starter, but I could almost swear I put that in .... At any rate, they were some pretty good pizzas. Had the heat really cranked on the Pizzone and the fire in the back.

1. Fresh Chives and Tallegio cheese
2. Upskirt of #1
3. Margherita

#1 was 60 seconds and #3 was 75 seconds. Both were nice and tender. I need to leave a bigger border for the toppings so that I get some browning of the crust toward the interior of the pie instead of just the sides and some of the top.

I really like putting some of the basil on for the cook and then the "cluster" fresh post-bake. The heat of the pizza really releases the basil perfume.

Jackie Tran · « **Reply #15 on:** April 02, 2016, 08:47:55 PM »

Beautiful pies

zwarbles · « **Reply #16 on:** April 02, 2016, 08:48:14 PM »

Quote from: Jackie Tran on April 02, 2016, 08:47:55 PM

Beautiful pies

bradtri · « **Reply #17 on:** April 02, 2016, 09:36:28 PM »

Thanks guys. I have to admit, it is really nice not having to worry about the bottom with the biscotto tiles.

CaptBob · « **Reply #18 on:** April 03, 2016, 01:36:15 AM »

Quote from: Jackie Tran on April 02, 2016, 08:47:55 PM

Beautiful pies

TXCraig1 · « **Reply #19 on:** April 03, 2016, 01:59:45 PM »

Nice.