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Post by tastyofhasty on Oct 26, 2011 8:56:36 GMT -5
Acacia wood?? hmm? I read bamboo holds up well, but the hardwood ones don't ... (but the link said his sons were beating each other with his, prob'ly why). I watched all the Susan's Cooking School youtubes, I didn't know you were supposed to round the dough and seal it on the bottom to hold in the gasses! ... and the one where she made French bread ... she used a kind of cloth called a "couche," there's one on Amazon ... so many kitchen gadgets, SIGH!! Train, your pizza looked good to me & I'm NOT a gorilla. One thing I noticed, last pizza I made just for me, I didn't use tomato sauce, but rather, used my homemade lemon basil pesto. Because the pesto is not made with water, has very little water in it, when you bake the pizza the "sauce" kind of ... FRIES on the pizza, (because pesto is made with olive oil) ... extremely tasty!! and less problem with wet pizza, which this one wasn't anyway.
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Post by Train on Oct 26, 2011 10:32:49 GMT -5
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Post by w8n4dave on Oct 26, 2011 10:48:26 GMT -5
That is right purty there train!! Mine is cheapola 10 dolla it needs oilin to!!
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Post by bluelacedredhead on Oct 26, 2011 16:09:40 GMT -5
Ya Ya gotta be a GORILLA to enjoy this pizza. GORillaGORGE-ous! Sneaky with all the stuffing underneath but I bet it was divine. Wow
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Post by Train on Oct 27, 2011 8:52:20 GMT -5
Ya Wendy I went to Sam's last week and bought cheese. 5 lb brick of mozzarella, 2 lb parmigiano and even a 5lb brick of cheddar. That's why you see those slices of mozzarella rather than strings of shredded cheese. Heheh While I did forget a few things I did get the most important. I do like a lot of ingredients on my pizza, something I grew up liking. In Cleveland where the renowned Mama Santa Pizzeria is located old Guy Scafidi threw the ingredients on by the handful. I had a pizza truck in my early 20s and sold these small pies made fresh on the truck by the hundreds daily. Good sauce, a little parmigiano and crushed red cayenne then the onion and pepper, much as I can load up. Mushrooms, sausage then the mozzarella on top with pepperoni and anchovy to finish. That's just the way I like mine, a flavor mix I have always enjoyed but then I am one to eat anchovy right off the plate by themselves. Heheh The reason for the small 6 inch pies is twofold. First that is the pie I started with those many years ago. Secondly I just automatically kept cutting the dough without thinking to about ounces and that gives me a sixer. I will say one thing here, I bought 2 packs of pepperoni, sliced from Kroger's and vow never to do that again. That stuff is all grease and no flavor. I'll look elsewhere for a stick and slice it myself. Too lazy to make it myself right now. It's awful to remember having done these things in the past and remembering how except for a fine point here and there that must be rediscovered once again. The good thing is that the only way to recover the lost art is to do it everyday and sometimes more often than that, then once you get it do it daily for a week or so to engrave it in your mind. That is if your as dense as I am. For all you women who cook and bake it would never be so hard. Train
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Post by Train on Oct 27, 2011 9:11:36 GMT -5
Ya It took so long for me to address this because as you know, Gorillas are slow thinkers. There are two ways to avoid gummy or wet pizza crusts. Maybe three. One is to make certain not to make your sauce too watery. Second is to be certain your crust is made right. Third is to semi bake your crust, then add your sauce and all. Another still is to watch Fr Domenic's flic on making pizza. Why is because he addresses that issue whereas others take it for granted. However, if you like your pizza with oil do it. I'm just an old stick in the mud and like the old way. Train
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Post by Train on Oct 27, 2011 9:18:13 GMT -5
That is right purty there train!! Mine is cheapola 10 dolla it needs oilin to!! Ya wendy Just oil it up every time you use it then wipe it down the next morning. It will last you forever. I have dropped mine in the hard tile over concrete floor and not even chipped it. Don't throw yours though, just the pizza. Heheh Train
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Post by Train on Oct 27, 2011 15:11:41 GMT -5
Ya Today I decided to try making a larger Pizza in my tiny convection oven. Both are 12.5" pies and neither fit well as is evidenced by the misshapen pies. But they were spectacular in flavor so no complaints. I'll update this in a short when the second pie finishes. Train Ya Here is that update. The following are of the same Pizza. Y'all should know that these are not high level pizzas. I'm just having fun. You can all do far better than I. Train
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Post by tastyofhasty on Oct 27, 2011 15:54:30 GMT -5
Train, that bamboo pizza peel you posted a photo of, is the same one I had already put into my Amazon Cart ... where I put stuff until I decide whether I'm actually going to actually BUY it ... which takes a while as I am a penny-pincher. Those pizzas look excellent!! ... hmm ... gotta make me some more pizza dough. I tried the cookie sheet for a peel idea and it was NOT a success. I used a thin old floppy-ish cookie sheet. Maybe next time I'll try using the round glass out of the microwave. Or a big plain flat breadboard. Fr. Domenec's flic on making pizza must be the link you posted earlier? I too love ANCHOVIES ... if you happen to have lemon basil pesto, try it with anchovies on a pizza (with cheese, of course) ... yummm.
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Post by tastyofhasty on Oct 27, 2011 15:54:49 GMT -5
oops double post ... I would also like to mention that tossing the pizza dough in the air? ... takes some practice ... make sure your rednecky floors are CLEAN when you practice ...
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Post by bluelacedredhead on Oct 27, 2011 16:39:18 GMT -5
Anchovies, YES! One can for the pizza, one can for Me
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Post by Train on Oct 27, 2011 21:54:19 GMT -5
Train, that bamboo pizza peel you posted a photo of, is the same one I had already put into my Amazon Cart ... where I put stuff until I decide whether I'm actually going to actually BUY it ... which takes a while as I am a penny-pincher. Those pizzas look excellent!! ... hmm ... gotta make me some more pizza dough. I tried the cookie sheet for a peel idea and it was NOT a success. I used a thin old floppy-ish cookie sheet. Maybe next time I'll try using the round glass out of the microwave. Or a big plain flat breadboard. Fr. Domenec's flic on making pizza must be the link you posted earlier? I too love ANCHOVIES ... if you happen to have lemon basil pesto, try it with anchovies on a pizza (with cheese, of course) ... yummm. Ya Firstly, yes. Fr Domenic and he has books and vids at amazon for one. My peal is not bamboo however. I think it is pine or some other soft wood. I recommend the hard wood paddle or peal so it mantains a smooth surface. Mine has grooves on one side already. I have a suggestion for you and anyone having a hard time. Take a flat pan any shape, square or circle and make your pie fit that. I would like it circular to give you confidence in forming the shape. These work fine in the oven and take the guess work out. If you like that crispy crust you can do what Camo does and place them on a screen. I have had time to read through Camo's stuff now and see I stepped on his toes but I never meant to. We just do things differently and it could be his style is more to your liking. I like my crust firm but not crunchy. Trying to achieve a taste from the past is no easy task. I would be better off not doing so but I can't help myself, so I chase. I have about $150.00 planned for peals, wood and metal including that long cutting board. It might be crazy but remember, I make pizza nearly every day. Heheh Pizza, Pita and pasta. Salads in between. Paradise! Heheh Train
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Post by garrett on Oct 28, 2011 9:03:35 GMT -5
yummmmmmmmmmmmmmmmmmmmmmmmmmmmm.lol
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Post by camochef on Oct 28, 2011 19:12:48 GMT -5
Train, You didn't step on my toes! If you did, I couldn't feel it. Oh, I use an air pan, actually about 4 airpans. I threw my oven stones away years ago. I used the last of my pate fermentees to make some Pane Siciliano a few days ago, and was running low on a few of my flours so we stopped in Hanover Wednesday to replenish them. Yesterday I made a fresh batch of Pate Fermentee with pizza in mind so I modified the "formula" somewhat.
Modified Pate Fermentee 27 Oct 2011
Ingredients:
6 ½ oz. King Arthur Bread Flour 5 oz. Hodgson Mills Golden Duram & Semolina Flour 2 oz. Hodgson Mills Vital Wheat GlutenWith Vitamin C 1 Tbsp. Diastatic Malt Powder 3/4 tsp. Himalasalt-fine 3/4 tsp. Instant Yeast 1/4 tsp. Leek Powder 1tsp. Mushroom powder ½ tsp. Garlic powder 3/4 cup +/- 2 tbsp. Water @ room temp.
Directions:
Mix dry ingredients together in 6 qt. bowl. Add water and mix until ingredients pull away from sides. Transfer to bread board and knead for 7 minutes. Transfer to 1 gallon food safe plastic bag that has been oiled with some evoo. Place in refrigerator overnight. Then today, I removed it from the fridge and made a modified pizza dough to mix with it.
Modified Pizza Dough with modified Pate Fermentee 28 Oct 2011
Ingredients:
Dough:
10 oz. King Arthur All-Purpose Flour 8 oz. King Arthur Bread Flour 2 oz. Hodgson Mills Golden Duram &Semolina Flour 1 tsp. Instant Yeast 3 Tbsp. Extra Virgin Olive Oil 1 Tbsp. Grapeseed Oil 1 3/4 tsp. Salt (1 tsp. Himalasalt & 3/4 tsp. Olde Thompson California Garlic Salt) 1 3/4 cups cold water 22 oz. Modified Pate Fermentee made the day before.
Pizza:
approx. 1 1/2 cups homemade tomato sauce ½ to 3/4 lb mozzerella cheese - shredded 1 tsp. Mushroom powder ½ tsp. Leek powder 1 Tbsp. Garlic Powder ripe olives - sliced 2 large shallots - sliced 1 Tbsp. Litehouse freeze-dried Oregano ½ tsp. Marjoram
Dough–combine dry ingredients in 6 qt bowl of stand mixer. Add oils, then add modified pate fermentee cut into approx. 1 oz pieces. Mix on low speed while adding water. Allow to mix, increasing speed to #3. Once mixture clears sides of bowl, transfer to bread board and knead by hand until soft and pliable. Transfer to oiled, food safe plastic bag and seal and place in warm area (I use my gas oven) for two hours. After which, divide with bench knife and place half in fridge and form large pizza from other half. If using an air pan, cover it with a piece of parchment paper before placing formed dough upon it. Cover with second piece of parchment paper and a teatowel. Let rest while oven preheats. ( allow ½ hour for oven to come up to 500 degrees. Remove top parchment paper and tea towel. Then add sauce, cheese, spices, and toppings. Then place in oven, middle shelf, and cook for 6-8 minutes before turning 180 degrees. Allow to finish cooking, about 8 to 10 minutes before removing from oven. Allow to sit, 3-5 minutes before cutting. Enjoy!
it was different then any of my other pizza recipes as I'm always experimenting with different doughs. This one was well liked by Mrs Camo, and I found it to be more than satisfactory. Oh your wooden peels are generally made of birch or other light colored hardwoods, like ash or hard maple...I don't think anyone would use pine as it would effect food flavor with sap or resins that would secrete from uncoated softwoods over time. I still have more pate fermentee in the fridge...but we have a snow storm coming tomorrow. They're saying 6-12 inches here in SOUTH central Pa. Enjoy! Camo
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Post by w8n4dave on Oct 29, 2011 16:31:34 GMT -5
Well train, your pizza looks wonderful!! I would Love to come and have a taste!! I also love different cheeses ... Not to sure about the Anchovies, but hey I'd try it anyway!! The pizza pics look very wonderful. When I get back home I will def. make more pizza and post pics altho I was going to do that up north and I don't have a pizza stone up there... Sighhhh better get to the store... lol I have no idea what my peel is made of .. I assumed it was pine but maby not And who'd of thunk this pizza thread would last this long??? makes me very happy!
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Post by Train on Oct 29, 2011 18:21:06 GMT -5
Well train, your pizza looks wonderful!! I would Love to come and have a taste!! I also love different cheeses ... Not to sure about the Anchovies, but hey I'd try it anyway!! The pizza pics look very wonderful. When I get back home I will def. make more pizza and post pics altho I was going to do that up north and I don't have a pizza stone up there... Sighhhh better get to the store... lol I have no idea what my peel is made of .. I assumed it was pine but maby not And who'd of thunk this pizza thread would last this long??? makes me very happy! Ya You don't to do it my way or any way. You take a flat pan and make your pizza in that. Those pizza screens that Camo uses are about 12 bucks apiece if they're like the ones I have hanging about. I just don't use them. Heheh I even have a bunch of those old Pizza Hut personal pan pizza pans and that's what I make some of those 6 inch pies in. As far as I am concerned Pizza is what you make of it. How and what is personal. I know for a fact that many of the old timers put what ever was available on their pizza for that given day. Chicken, Mussels, all veggies etc. I of course can have it how I want so you know what I do. Heheh I finished a large pot of pasta sauce today. I put nearly 2 gallons in the frig and that was after taking two bowls for myself today. If you want to know what I put in my pasta sauce I can do that rote any time. Tomorrow is Pizza day. I decided. Train
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Post by w8n4dave on Oct 30, 2011 8:03:31 GMT -5
Wow!! 2 gallons of sauce? do you freeze it or?? I have no problem making pizza sauce because I make my own tomato sauce. then go from there hehehe .... but any hoo..... my pizza pans have ridges around the edges so it is hard to make the dough on it.. I make the dough on the counter and it kinda works ... I think once I get the dough right I'll be ok ...
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Post by tastyofhasty on Oct 30, 2011 10:33:13 GMT -5
Camo, I would love to come over and try a slice of that pizza!
I made another one last night, on a breadboard. Pulled the breadboard down from the top of the cupboards where it's been for years, cleaned it off; it was NOT the huge breadboard I had been thinking it was. SIGH. Only 12" x 16". Isn't it amazing how things SHRINK when they're on top of cupboards?? This meant I could only get a 12" round which is very limiting. So, anyway, that's what I made; let it rise on the breadboard in the slightly-warmed-up oven, after it had risen it was (of course) somewhat stuck to the breadboard ... so I used a knife to loosen it off the breadboard and turned the whole round of dough OVER, so the dry top was in contact with the breadboard; made the pizza, and used a tip SOMEbody had mentioned; when going to "slide" the pizza off the breadboard onto the heated pizza stone, if you can slide about an inch and a half of the pizza onto the stone, it kind of grabs onto the stone, and you then slide it off the rest of the way much more easily.
Anyway, the crust ended up being good, though perhaps just slightly too crusty on the bottom; I was using oven set at 505F, cooked it about 12 minutes ... I think I cooked it a couple minutes too long. It was just mozzarella, chopped onion and chopped green pepper this time ... mixed up lemon basil pesto and leftover pizza sauce from the night before ... it was an "okay" pizza but nothing special ... I was "off" 'cause we'd had a carpenter at the house all day I try to avoid 'cause he drives me up the wall.
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Post by Train on Oct 30, 2011 11:10:03 GMT -5
Wow!! 2 gallons of sauce? do you freeze it or?? I have no problem making pizza sauce because I make my own tomato sauce. then go from there hehehe .... but any hoo..... my pizza pans have ridges around the edges so it is hard to make the dough on it.. I make the dough on the counter and it kinda works ... I think once I get the dough right I'll be ok ... Ya It really is in the crust. The time you spend learning how to create the crust you like is more than well worth it. It's priceless. It won't matter what you make your pizzas on or in then, they will all taste great. Yes, I do freeze some of the sauce and only keep out one tub. I will make pizza today but decided to do so and still take the day off. Here I have a flat multi grain bread I intend to make pizza on today. I got mine at Kroger and I think you can too. I will bake my flat bread pizza on my pizza stone but it won't matter if it's a cookie sheet. Anything goes. The early Japanese proved that when they made sukiyaki (Skeeyaki). Translation, on the blade of a plow! A clearer shot of what it looks like is below. Next is a shot of a Pizza Hut personal pan Heheh. You can do it any way you want. And no tossing or twirling today. Train
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Post by tastyofhasty on Oct 30, 2011 12:27:05 GMT -5
Googling ... pizza screen ... I came across this, "Ridiculously Thorough Guide to Making Your Own Pizza," he seems to agree with Camo that the screens are better. billyreisinger.com/pizza.html
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Post by bunkie on Oct 30, 2011 12:47:50 GMT -5
great thread all!
camo, is your screen or air pan made of aluminum?
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Post by w8n4dave on Oct 30, 2011 21:09:13 GMT -5
I cannot give up my pizza stone ......
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Post by Train on Oct 30, 2011 21:21:39 GMT -5
Googling ... pizza screen ... I came across this, "Ridiculously Thorough Guide to Making Your Own Pizza," he seems to agree with Camo that the screens are better. billyreisinger.com/pizza.htmlYa I don't think Camo said screens make his crusts crispier. They are way wrong about that. Nothing makes the crusts crispier than a pizza stone. I actually have to fox mine to get a crust I can enjoy or they are so crisp I can't enjoy them. Screens, stones or pans, all good. I use them all but like the stone best. Train
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Post by w8n4dave on Oct 31, 2011 10:29:56 GMT -5
Well hubbs has to go to work today at 3... Maby I will make me a pizza for dinner....... Ohh I have to get me some spinach and stuff lol
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Post by w8n4dave on Oct 31, 2011 10:34:51 GMT -5
Wow!! 2 gallons of sauce? do you freeze it or?? I have no problem making pizza sauce because I make my own tomato sauce. then go from there hehehe .... but any hoo..... my pizza pans have ridges around the edges so it is hard to make the dough on it.. I make the dough on the counter and it kinda works ... I think once I get the dough right I'll be ok ... Ya It really is in the crust. The time you spend learning how to create the crust you like is more than well worth it. It's priceless. It won't matter what you make your pizzas on or in then, they will all taste great. Yes, I do freeze some of the sauce and only keep out one tub. I will make pizza today but decided to do so and still take the day off. Here I have a flat multi grain bread I intend to make pizza on today. I got mine at Kroger and I think you can too. I will bake my flat bread pizza on my pizza stone but it won't matter if it's a cookie sheet. Anything goes. The early Japanese proved that when they made sukyaki (Skeeyaki). Translation, on the blade of a plow! I clearer shot of what it looks like is below. Next is a shot of a Pizza Hut personal pan Heheh. You can do it any way you want. And no tossing or twirling today. Train I have made flat bread before.. once or twice , it seemed pretty easy infact I think I still have the recipe , no flax in it. But we have Kroger here also. Or maby I'll just practice my skills in pizza dough... hmmmm what to do ............
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Post by Train on Oct 31, 2011 14:54:06 GMT -5
Ya Wendy You might do what I do. Just buy a couple of packs for the freezer. When you have no time or just don't feel like cooking you can resort to these. Otherwise you can roll your pizza dough and that is good practice. Allowing the dough to rise more than once I believe will allow you to stretch it more easily. I'm just so busy that I took a few days off from the cooking except for making that big pot of pasta sauce. I have about 60 scallions to plant then work on removing my old desk and bringing my big oven and range in so I can finally get the greenhouse finished. Really got my hands full. Train
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Post by w8n4dave on Oct 31, 2011 15:34:38 GMT -5
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Post by Train on Oct 31, 2011 19:14:36 GMT -5
Ya That's the way Wendy. What ever it takes, right? Looks real good. Btw Wendy. You can put spinach and feta on a pizza but I would not advocate mater sauce in that event. Just egg and onion mixed with the spinach and feta. What am I saying, you can put anything you like. Chef Antonino Esposito demonstrates that in one of his flics on youtube. Train
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Post by w8n4dave on Oct 31, 2011 22:49:38 GMT -5
Yes sometimes when I use some nice soft grated cheese when I use spinach.... but I didn't really feel like makin a half and half pizza and doing all the running it would of taken. But this was really good. Obviously because it was gone I do like their crust but I am trying to learn how to do it myself without all the preservatives in it ya know maby once in a while but not all the time.
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Post by Train on Oct 31, 2011 23:00:31 GMT -5
Ya I wasn't thinking. There is such a thing as raw leaf spinach on pizza. Just not thinking. Yeah, making your own crust will set you free. My problem now isn't how to make a crust. Rather it's how to make just the right amount. Heheh I hate having to refrigerate or freeze any left over dough but I hate throwing it away more. Pizza is just so much fun to make and eat I can't slow down. Heheh Btw, I normally fry my pepperoni before using it on the pizza to rid the pizza of grease. Train
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