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Author Topic: How will this work...  (Read 280 times)

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Offline doughball1

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How will this work...
« on: April 09, 2017, 11:24:21 AM »
Any tips here, I was just messing around and combined to large doughs then stretched into a oiledhalf sheet pan. Covered and it's sitting..
Never made a pan pizza or Sicilian. Any ideas on how to cook this? Cheese on Bolttom sauce on top lower temp? Let it rise an hour or so the. Cook in pizza oven around 550?
This is a first for me so any input is good :)

Offline Loarina Vega

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Re: How will this work...
« Reply #1 on: April 09, 2017, 11:39:12 AM »
I recently saw on YouTube a demonstration called Grandma's pie close to Sicilian he par-baked the dough after proofing and a warm place for an hour and a half or so till it kind of doubled before he par baked it of course it was well oiled like you just did it was glazed tiny bit with red sauce a little red sauce on it it wasn't much it was just I guess to keep it moist after he part baked it and let it cool then he topped it I guess that's your of toppings YouTube it it's called Grandma's pie

Offline doughball1

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Re: How will this work...
« Reply #2 on: April 09, 2017, 11:40:44 AM »
Thanks loarina

Offline The Dough Doctor

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Re: How will this work...
« Reply #3 on: April 09, 2017, 11:47:07 AM »
Fit the dough to the pan, allow it to proof for about 45-minutes, then go back to it again and make sure the dough is still fitting the pan, especially in the corners, if it isn't now's the time to push the dough back into the corners or where ever necessary to get a good pan fit. Allow the dough to proof for 60-to 75-minutes or longer (can's say for sure as I don't know your dough formulation, dough temperature or room temperature). After the dough has proofed, lightly brush with olive oil, scatter on some pieces of sliced fresh garlic, and a fresh basil leaves that have been rolled and sliced forming strips, apply sauce of your choosing or better yet, slices of fresh tomato, then add shredded mozzarella cheese and some shredded Parmesan cheese and bake at about 450F (500F at the very hottest). Should make one great pizza. :)
Tom Lehmann/The Dough Doctor

Offline doughball1

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Re: How will this work...
« Reply #4 on: April 09, 2017, 11:49:58 AM »
Thanks Tom,
Maybe I'll run and grab some fresh basil, I have aged parm, and roasted garlic cloves on hand. I can't wait to try this!
I'll post pics in a bit

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Offline The Dough Doctor

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Re: How will this work...
« Reply #5 on: April 09, 2017, 12:04:12 PM »
Sounds like you're on track to enjoying some good pizza today!
Don't forget to let some of that shredded Parmesan fall onto the edge of the pizza too, the toasted Parmesan cheese will add both visual eye appeal as well as a great flavor to the crust portion.
Tom Lehmann/The Dough Doctor

Offline doughball1

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Re: How will this work...
« Reply #6 on: April 09, 2017, 12:11:53 PM »
You read my mind Tom! I just started doing this in
My Stromboli and these little gems. I'm sure they are done at a lot of place we call
Ours pizzaritas. Just pepperoni cooked on the flat top with sauce and cheese, wrapped up and baked
« Last Edit: April 09, 2017, 12:30:03 PM by Pete-zza »

Offline The Dough Doctor

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Re: How will this work...
« Reply #7 on: April 09, 2017, 12:19:27 PM »
Lookin' good! :) :) :).
Tom Lehmann/The Dough Doctor

Offline Loarina Vega

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Re: How will this work...
« Reply #8 on: April 09, 2017, 12:32:54 PM »
The one I mentioned was A video made in the Pizzeria in Haskell New Jersey called Pizza 1.   NJ.  GRAMA PIE

Offline doughball1

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Re: How will this work...
« Reply #9 on: April 09, 2017, 12:38:50 PM »
Little rough around the edges

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Offline The Dough Doctor

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Re: How will this work...
« Reply #10 on: April 09, 2017, 01:13:09 PM »
Ya got the makin's for your pizza, add some fresh tomato slices and cheese and pop that baby in the oven!
Tom Lehmann/The Dough Doctor

Offline doughball1

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Re: How will this work...
« Reply #11 on: April 09, 2017, 01:24:19 PM »
I went with a red and some cherry tomatoes and a mix... crap how can I tell doneness Tom!

Offline doughball1

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Re: How will this work...
« Reply #12 on: April 09, 2017, 01:24:46 PM »
I have it in stone now it looks gorgeous

Offline doughball1

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Re: How will this work...
« Reply #13 on: April 09, 2017, 01:45:31 PM »
Thanks for the help guys I really enjoyed making this.
My thoughts and Tom can chime in
It is possible To use your normal. Pizza dough to make a better thick pie than some of the chains are doing
I did have some gum line. I could have let it rise longer or maybe par cooked a couple minutes to get a bit less dense finished product ( unless that what this style is)
Maybe a little more sauce than normal to accompany the extra thickness
Maybe cooked with sauce half way then topped with cheese
Overall though I really enjoyed this pizza, the long cook reminded me of a pizza somewhere that the cheese gets really done along with the toppings
And good call Tom
On the fresh basil under the cheese and sauce delicious!

Offline The Dough Doctor

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Re: How will this work...
« Reply #14 on: April 09, 2017, 03:51:31 PM »
The only problem that I can see is that I didn't get an invitation to the pizza party! Oh, I see, you wanted to eat it all by yourself...can't blame you, I'd have done the same thing! :).
Now that you have a good base line to work from you can experiment with par-baking the crust with only about 1/2 of the sauce, then add the rest of the sauce and dress to the order and place back into the oven to finish baking.
Can you make as good of a pizza at home as you can get at your local pizzeria? Without question!
If the gum line persists with your single baked pizza try increasing the yeast level just slightly, if that doesn't do the trick reduce the amount of sauce by 25%. I've written on this subject a number of times and all I can say is that there are a number of things which can cause a gum line and only when you discover the REAL cause and make the necessary correction will it completely go away.
Once again, GREAT PIZZA!
Tom Lehmann/The Dough Doctor

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Offline doughball1

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Re: How will this work...
« Reply #15 on: April 09, 2017, 04:02:39 PM »
Thanks Tom! I'm
Gonna mess around with it some more tomorrow. Already have a few customers who would love to see this as a special. The things u can do with dough is just awesome

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