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Post by Train on Oct 13, 2011 22:13:05 GMT -5
Ya I could post more Mario who is a master of his craft but you can all do that to so I will post another great chef. www.youtube.com/watch?v=heLMglkPRvUChef Antonino Esposito who is so accomplished at his craft he has time to entertain while teaching and preparing. Comedic at times and very serious at others but that is only part of the fun. Wait until you feast your eyes on his kitchen. Heheh I am ready to commit crime for one like it, and that includes his pizza oven. Forget the language and enjoy. After, you can watch him in yet another kitchen. This time making pizza. www.youtube.com/watch?v=qbTjCTzaO2o&feature=relatedTrain
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Post by tastyofhasty on Oct 15, 2011 17:44:17 GMT -5
I made a nice pizza yesterday. I just take one of the little cans of tomato PASTE and dilute with 1/3 can of water, mix it up ... it's pizza sauce. Works fine for me. DH eats meat, I don't, so I usually mix up onions, peppers, black olives, spread it over the whole pizza, then his side gets some kind of meat. I do the same thing as Camo, 500F oven, air pan.
I've heard to pan fry vegetables first to get some of the moisture out, haven't done this but might start; too often my pizzas are too wet in the middle.
The problem I've had with heating up a stone in the oven first, is, you have this HOT stone and have to spread out your dough on it. How to do this?
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Post by tastyofhasty on Oct 15, 2011 17:59:55 GMT -5
Well, as for how to get the dough onto the hot oven stone, now why didn't I think of this before? I need one of those wooden shovel thingies to make the pizza on, then slide into the oven onto the hot stone! Like he does here: www.youtube.com/watch?v=6N73q2JIrRY
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Post by w8n4dave on Oct 16, 2011 10:31:54 GMT -5
I want one of those also!!! I am going to look it up and find one on sale You think that guy would come to my house and make me a pizza?? Yummy Calzones to
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Post by w8n4dave on Oct 16, 2011 10:33:58 GMT -5
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Post by w8n4dave on Oct 16, 2011 10:36:27 GMT -5
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Post by camochef on Oct 16, 2011 18:24:14 GMT -5
I've got a couple pizza peels. The wood one hangs on the wall in the kitchen, not sure where the metal one is, haven't seen it in a while. I don't use them much anymore as I prefer the airpan to the oven stones. I think the airpans cost a little more than the stones and the wood peel was less than $10.00 when I bought it a few years back. Airpans do a much better job than the stones, at least in my ovens.
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Post by tastyofhasty on Oct 16, 2011 20:16:44 GMT -5
camo, how do you keep them from being too wet in the middle? I've been looking at Jeff Varasano's youtubes ... he bakes at 800F on a stone, he mentioned his website about how to make some Chef pizza from New York, it's here: www.think2020.com/jv/w8in, they're just a LEETLE too expensive for me to buy ... until I find a really good deal. I want a big one.
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Post by camochef on Oct 17, 2011 0:36:06 GMT -5
camo, how do you keep them from being too wet in the middle? I've been looking at Jeff Varasano's youtubes ... he bakes at 800F on a stone, he mentioned his website about how to make some Chef pizza from New York, it's here: www.think2020.com/jv/w8in, they're just a LEETLE too expensive for me to buy ... until I find a really good deal. I want a big one. Tasty, Interesting link. I agree with a lot of what's posted there. Unfortunately I don't own a brick oven, and chances are slim that I ever will at my age. Therefore, like most home cooks I'm limited to an oven that reaches between 550-575 degrees. That just requires some adjustments on my part. One of which is the airpan which performs much better than any pizza or oven stone I ever used, and I've gone through many of them. First, let me address your question. A "wet" pizza is generally caused by using to many toppings. Try limiting the amount of toppings that you use. I personally prefer mushroom/onion as my favorite pizza, but Mrs Camo prefers pepperoni or sausage as her favorite. The first thing I do is pre-cook my toppings, mushrooms like many veggies contain lots of water. You can cook them down somewhat on the stovetop or just place them in the microwave for a couple minutes in a microwave safe container. Same can be said for onions or my latest change...shallots. Once rendered of excess water they can be drained and arranged on your pizza. Also, using part skim mozzerella instead of whole milk reduces some moisture also. I suggest limiting toppings to two. anymore and you begin to see wet pizza's. On dough's I always use a preferment. That's a dough containing either a pate fermentee or a poolish (biga or sponge). I usually have a pate fermentee in the refrigerator or the freezer. I then mix it initially with my new dough in my kitchen aid mixer till it clears the side walls, then transfer it to a bread board and knead it by hand. I also use an assortment of flours. Usually mixing King Arthur's bread flour with King Arthur's All purpose Flour as the main two but then semolina/Duram flour as the third. I then add various flours in much lesser amounts. I like to add a tablespoon or more of vital wheat gluten with ascorbic acid (vitamin C), and others, like barley flour, rice flour, or even corn flour. I have more flour mixes on 3X5 cards and stick it notes in my recipe book than you could imagine. Once my dough is made, it usually goes back in the fridge to ferment slowly till I'm ready to shape it. Oh, I also use ice cold water to make my dough's so they ferment very slowly. Once dough is shaped its onto the air pan. Your oven should already be pre-heating for at least a half hour. When its on the air pan, add your sauce, cheese, spices, and toppings and place it in your oven on a middle shelf. Adjust your shelf accordingly to how your pizza cooks. Raising the shelf will cook the top faster wheras lowing it will brown the bottom more. If your pizza doesn't go into the pre-heated oven immeadiatly after making it, use a piece of parchment paper under the pizza so it doesn't grow into the holes in your air-pan. Parchment also makes a handy peel to move pizza around. Because my oven doesn't reach temperature's in your link site, it usually takes 14-16 minutes to cook the way I like it. I usually spin it about 180 degrees after about 6-7 minutes so it cooks more evenly and I begin to keep an eye on both the top and the bottom after about 12 minutes. Of course the more youopen the oven the longer it will take to bake. I've spent years, both researching the worlds best pizza's and experimenting with various ingredients and methods for the best tasting pizza. I do have a tendency to use more cheese than I should, and I load it with too many mushrooms, but that's how I like it. Good Luck and enjoy! camo
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Post by w8n4dave on Oct 17, 2011 19:45:49 GMT -5
Here we go , the pizza I made no laughing!!! It got bigger
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Post by w8n4dave on Oct 17, 2011 19:47:09 GMT -5
This is the funny part Pizza sauce
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Post by w8n4dave on Oct 17, 2011 19:48:45 GMT -5
Cheese my friend made me Roasted chicken :
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Post by w8n4dave on Oct 17, 2011 19:50:19 GMT -5
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Post by w8n4dave on Oct 17, 2011 19:51:53 GMT -5
OoPsi forgot the Tomato lol W8 a few and then take a big ol bite!!!
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Post by w8n4dave on Oct 17, 2011 19:52:39 GMT -5
My friend also gave me some butter for the edges, she makes pizza at her lil store for a living!!
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Post by tastyofhasty on Oct 18, 2011 11:50:23 GMT -5
Have never tried buttering the edges, but I've got one more pizza dough mixed up in the fridge waiting ... I'll try that, but lately I'm back to margarine ... maybe just some EVOO instead. Googling, I read one lady used the round glass tray from her microwave as a pizza peel ... might try that! I use Louanne's focaccia dough recipe, makes 2 pizzas ... www.idigmygarden.com/forums/showthread.php?p=84464&highlight=focaccia#post84464
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Post by Train on Oct 18, 2011 15:24:09 GMT -5
OoPsi forgot the Tomato lol W8 a few and then take a big ol bite!!! Ya Man, that's a good looking pizza. Looks like old world style of the 40s and fifties. I want to start by saying a good wooden pizza paddle really helps a lot and they are cheap. Amazon has them but I want the long one and the long cutting board. www.foodservicewarehouse.com/pizza-supplies/wood-pizza-peels/c2046.aspxThey make good work surfaces as do the cutting boards of that ilk. I made a very nice pizza crust today and am really happy because it is everything I like in a pizza crust. I did find a gal who has the right recipe and mostly good tips. We only part on two things. First I add about a tbls of gluten flour to the mix and instead of covering the rising dough with flour I use oil both in the bowl and on the dough to prevent sticking and that works. Here is that gal. www.youtube.com/watch?v=C2C6v9mGuR0I think you will find this adequate, good and quick. See Camo's posts for the gourmet recipes. Gorillas are not gourmets! Train
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Post by Train on Oct 22, 2011 13:26:33 GMT -5
My friend also gave me some butter for the edges, she makes pizza at her lil store for a living!! Ya Wendy The reason for the shape your pizza took is very basic. After your first raising, cut the dough into the desired size chunks. Make into balls and seal off the bottom so that no gas escapes during the 2nd raising. Now when you begin to stretch you will be maintaining a circular shape rather than creating one. Does that help? Train
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Post by w8n4dave on Oct 23, 2011 7:01:55 GMT -5
Ohhhh theres a second raising??? Well goes to show how much I know!
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Post by Train on Oct 23, 2011 22:25:00 GMT -5
Ohhhh theres a second raising??? Well goes to show how much I know! Ya Wendy You may know more than you think! As it happens there are many ways and yours is one. Here is a cute little gal I like very much and I think you will too. www.laurainthekitchen.com/arch/recipes.htmlShe introduces an easy way I think you will want to try. www.laurainthekitchen.com/arch/pizza.htmlThe video comes first then down the page you will find the recipe. Tell me what you think, Train
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Post by w8n4dave on Oct 24, 2011 10:38:53 GMT -5
I will watch that when I get back from Vacation Train. It kept restarting for me. When I have more patients with myself not to fool with the buttons... lol maby try tonight hehehe
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Post by Train on Oct 24, 2011 16:48:47 GMT -5
Ya A couple of weeks ago Garrett sent his KitchenAid mixer to me. I was thrilled to have it as I never did buy one. I made an agonizing decision when I bought my Vita mix machine. It was one or the other. I could have bought the kitchen aid with all the attachments for what I paid for the Vita mix. So when the mixer arrived I really fell all over it. I needed just one thing immediately. A dough hook. I got the paddle and whip with the machine but not the dough hook so I rushed to buy one. Unfortunately I bought the wrong one. Heheh So I sent it back and this time bought the right one. It came today and I just put it to making pizza dough. Saved me a lot of work kneading I can tell you. It was the first time I was able to allow the mixer to knead the dough and for ten minutes yet. It's raising now so I'll return to let 'all know how that worked. Train
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Post by Train on Oct 24, 2011 19:04:53 GMT -5
Ya Ya gotta be a GORILLA to enjoy this pizza. Under all that pepperoni is a really thick layer of Mozzarella under which is about 1/2 cup each, onion and bell pepper. Oh yeah, that's anchovy on top. Heheh Pita today and Pizza this evening. By the way. That is a 6 inch pie. Really thick crust. Train
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Post by w8n4dave on Oct 24, 2011 22:26:37 GMT -5
OMG beautiful!! I suppose it was very tasty also!!
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Post by w8n4dave on Oct 24, 2011 22:32:43 GMT -5
Really you used your kneadin dough thingy?? My self I don't want to dig that stuff out and durty it up .. I want to do it by hand... My mom used to knead her dough and thats the way I want my dough.. Really I am just kiddin I have a dough kneadin thingy bopper I just have to find it... pffttt I love to work with my hands tho.... I am a hands on kind of girl
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Post by w8n4dave on Oct 24, 2011 23:02:42 GMT -5
Ohhhh theres a second raising??? Well goes to show how much I know! Ya Wendy You may know more than you think! As it happens there are many ways and yours is one. Here is a cute little gal I like very much and I think you will too. www.laurainthekitchen.com/arch/recipes.htmlOMG Train she is adorable.. No matter what she cooked! I love her!!! she is cute as a button...... of course you like her she is adorable .. Her pizza is lookin good to "D She introduces an easy way I think you will want to try. www.laurainthekitchen.com/arch/pizza.htmlThe video comes first then down the page you will find the recipe. Tell me what you think, Train
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Post by w8n4dave on Oct 24, 2011 23:04:43 GMT -5
Yea well the reply thingy bopper didn't work right either!! Pffttt .. but Train you know what I'm sayin
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Post by Train on Oct 25, 2011 9:47:05 GMT -5
Ya I wonder if you could pm me a pic or put one here. Also if you would care to pm your phone number to me. I would like to see what your bopper looks like, dough hook and all. I still used the recipe from Susan's cooking school but I really liked the stretching style Laura used. Yup! Cutesie cutesie., She wants her own cooking show and I sure hope she gets one. Train
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Post by Train on Oct 25, 2011 9:56:34 GMT -5
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Post by w8n4dave on Oct 25, 2011 14:36:08 GMT -5
Ohhhh that pizza peel is purty train
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