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Author Topic: My Journey through Cracker Style Pies  (Read 3355 times)

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Offline blueeyes0710

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Re: My Journey through Cracker Style Pies
« Reply #20 on: March 12, 2018, 05:24:43 AM »
Thanks bobgraff and jsaras :)

I've used two sauces depending on the other ingredients
1) The sauce in pic 1 & 4 are the same: this one was exceptionally good --> I bought san marzano tomatos fresh from the market in Modena, italy, peeled them and ran them through a food mill. I only added some salt. Then simply added a good EVO as finishing ingredient. That's it.  :drool:

2) My other sauce was a can san marzano tomatos + salt + basil + a little bit of tomato paste. Make the sauce the day before and the flavor will be much better ;)
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Offline blueeyes0710

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Re: My Journey through Cracker Style Pies
« Reply #21 on: March 12, 2018, 05:29:41 AM »
@Jsaras: my oven settings are 300°C bottom, 350°C top, baked for 2 minutes. For this particular Pizza, I only baked the dough with the tomato sauce and possibly a little bit of cheese - but not much as for this pizza I wanted to taste the fresh San Marzano tomatoes. Post bake, I add the arugula, the prosciutto, some good EVO and a balsamic reduction. Then some freshly ground pepper and u r done ;)
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Offline mrmojo1

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Re: My Journey through Cracker Style Pies
« Reply #22 on: March 12, 2018, 10:09:31 PM »
thank you very much for sharing!!!!! 
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Offline blueeyes0710

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Re: My Journey through Cracker Style Pies
« Reply #23 on: March 28, 2018, 12:04:52 PM »
Based on a recent research on natural antibiotics and ... guess what ... a cold, I decided to design an anti-infection pizza  ;-)
I tested the prototype last night and it is definitely a keeper  :chef:
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Offline Mad_Ernie

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Re: My Journey through Cracker Style Pies
« Reply #24 on: March 29, 2018, 11:06:11 AM »
Based on a recent research on natural antibiotics and ... guess what ... a cold, I decided to design an anti-infection pizza  ;-)
I tested the prototype last night and it is definitely a keeper  :chef:

Blue,

Is that creme' fresh beneath the salmon? 

Sprinkle a little caviar on top and you've got a pizza fit for a king! :drool: :chef:

-ME
Let them eat pizza.

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Offline blueeyes0710

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Re: My Journey through Cracker Style Pies
« Reply #25 on: March 30, 2018, 03:58:53 AM »
Hey ME, good idea  ;)
No, I didn't want to go overboard on the fat side hahahahaa
It's lactose-free creme cheese. It only serves as a carrier for the horseradish and garlic. Plus it adds a bit of fat to help the body absorb the turmeric that's in the dough and in the golden honey ;)
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Offline blueeyes0710

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Re: My Journey through Cracker Style Pies
« Reply #26 on: May 28, 2018, 03:55:08 PM »
Yet another cracker style pie - this one was the best American style cracker pie I've made so far.

Flour:     100%
Water:    35%   
Veg.Oil:  8%   
Salt:        1.5%
Sugar:     2.2%
IDY:       0.4%

24h fridge, 24h @ RT
Baked @ 660°F for about 7 - 10 minutes.

Toppings were leftovers that we had laying around ;)



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Offline blueeyes0710

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Re: My Journey through Cracker Style Pies
« Reply #27 on: June 19, 2018, 04:32:37 PM »
Since I was so blown away by this last pizza, I've decided to do some in depth research and continue developing my first own dough recipe from A - Z.

45% Water
3% salt
0,4% FY
8% oil

Baked at 350/350°C for a total of 9 - 10 minutes.
These were just dough tests altough the first one with my leftover zuccini/ onions with cumin and coriander seeds was particularly good ;)


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Offline blueeyes0710

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Re: My Journey through Cracker Style Pies
« Reply #28 on: June 25, 2018, 11:44:29 AM »
Here's a dough test/ toppings test to be enjoyed right after baking :)
Same formula as previously.
I made Tony Gemignani's sweet fennel sausage which is a dream :D
The first pie, I added fresh mozzarella.
The second pie, I only added parmesan.  :drool:
(funny but the second was better ,) )
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Offline Pete-zza

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Re: My Journey through Cracker Style Pies
« Reply #29 on: June 25, 2018, 01:43:32 PM »
blueeyes0710,

Very nice. Do you think it is the gasoline that is giving your pizzas an extra zing :-D.

Peter

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Offline blueeyes0710

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Re: My Journey through Cracker Style Pies
« Reply #30 on: June 25, 2018, 04:49:21 PM »
Peter: "Secret ingredient" ;)
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