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

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Offline bradtri

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Brad's Pizzone Pizzas
« 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

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Offline zwarbles

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Re: Brad's Pizzone Pizzas
« Reply #1 on: March 27, 2016, 11:28:13 AM »
They look great Brad!  :drool:
Pat

Offline schold

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Re: Brad's Pizzone Pizzas
« Reply #2 on: March 27, 2016, 11:40:20 AM »
What was the hydration of the dough and the cooking time for these?
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

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Offline bradtri

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Re: Brad's Pizzone Pizzas
« Reply #3 on: March 27, 2016, 11:47:56 AM »
They look great Brad!  :drool:

Thanks!!

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.
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Offline Jackie Tran

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Re: Brad's Pizzone Pizzas
« Reply #4 on: March 27, 2016, 12:17:17 PM »
Beautiful pies Brad!

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Offline ponzu

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Re: Brad's Pizzone Pizzas
« Reply #5 on: March 27, 2016, 12:36:41 PM »

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!

Offline TXCraig1

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Re: Brad's Pizzone Pizzas
« 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?
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Offline bradtri

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Re: Brad's Pizzone Pizzas
« Reply #7 on: March 27, 2016, 03:37:54 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.
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Offline TXCraig1

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Re: Brad's Pizzone Pizzas
« 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.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline bradtri

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Re: Brad's Pizzone Pizzas
« 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.
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Offline TXCraig1

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Re: Brad's Pizzone Pizzas
« Reply #10 on: March 27, 2016, 04:50:44 PM »
I think I've seen some interesting recipes using pureed squash as the sauce.   

Yes - a well executed Pizza del Papa is incredible.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline deb415611

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Re: Brad's Pizzone Pizzas
« Reply #11 on: March 27, 2016, 07:29:38 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
Deb

Offline bradtri

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Brad's Pizzone Pizzas
« Reply #12 on: March 27, 2016, 09:06:40 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.
« Last Edit: March 27, 2016, 10:01:29 PM by bradtri »
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Offline pizza party

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Re: Brad's Pizzone Pizzas
« 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  ;D

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/
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Offline bradtri

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Re: Brad's Pizzone Pizzas
« 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.
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Offline Jackie Tran

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Re: Brad's Pizzone Pizzas
« Reply #15 on: April 02, 2016, 08:47:55 PM »
Beautiful pies

Offline zwarbles

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Re: Brad's Pizzone Pizzas
« Reply #16 on: April 02, 2016, 08:48:14 PM »
Pat

Offline bradtri

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Re: Brad's Pizzone Pizzas
« 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.   
A Taste of Naples Pizza
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"Let Us Bring A Taste of Naples To Your Next Party"

Offline CaptBob

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Re: Brad's Pizzone Pizzas
« Reply #18 on: April 03, 2016, 01:36:15 AM »
Bob

Offline TXCraig1

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Re: Brad's Pizzone Pizzas
« Reply #19 on: April 03, 2016, 01:59:45 PM »
Nice.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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