Hot!Another Saturday, Another Pizza - PICS

Page: < 12345.. > >> Showing page 4 of 7 - Powered by APG vNext Trial
Post
AndreaB
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/04/02 13:47:48
Oh, that looks heavenly! And, I'm sorry about some of your health problems. I'm pretty scrawny, and I could devour that pizza. Your pictures of your pizzas are always a nice treat.

Andrea
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/04/12 20:38:14
Hey kids! What time is it? No it's not Howdy Doody time, it is Saturday night pizza time!

Tonight I went out on a limb and made a pizza I had no idea how it would come out. First I made my dough Thursday afternoon and put it in the fridge to ferment for a good two days. I pulled it out of the fridge about 1:00 PM so it would warm up to room temperature. Boy did it rise. Then when I punched it down it resisted and blew this gigantic bubble.



It was OK and very workable. I had a feeling this was going to be one of my better doughs. After I balled it ready for spreading I posed all the ingredients I was going to use around it. Starting with the extra virgin olive oil can and going clockwise are 6 oz. of grated medium cheddar cheese, one sweet potato sliced about 1/16" thick, pork tenderloin sliced about 1/8" to 3/16" thick, homemade pizza sauce for my last pizza with the addition of 1 tsp parsley, one sliced jalapeno pepper and one small onion and three cloves of garlic sauteed in olive oil.



I put the pork tenderloin and sweet potato on a pizza pan and pre-baked them for 7 minutes at 400 degrees just long enough to take the pink out of the tenderloin and no longer.

I first added the pizza sauce to the dough and then topped it with sweet potatoes, pork tenderloin, onion and garlic.



Then I finished it with the cheddar cheese, jalapenos and a sprinkling of rosemary seasoning.



This is the finished pizza.



I give it thumbs up. The crust was super. My wife was a skeptic thinking sweet potato did not belong on a pizza but she ate three of eight pieces.
seatown76
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/04/12 20:53:08
Very nice indeed. I love sweet potatoes and I am always looking for new ways to try them. Thank you.
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/04/12 21:00:18
Now that's something different...and interesting.....sure would like to taste a piece of that!
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/04/12 22:36:35
That one is........."off the hook"! " /> pb
LoveMyLab
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/04/12 23:28:19
Davydd,

Your pizza outshines chains claiming they produce pizza! Yours are superior! I look for your pizza posts weekly and am inspired!

Wish we lived closer!

Laura
ayersian
Double Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/04/12 23:58:15
Davy, I am in awe of your magnificent skills, both in pizzamaking and photography! Chris
ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/04/13 08:32:59
Thumbs up to another wonderful creation!
bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/04/13 22:46:37
As usual, your pizza looks great! I like the way you think outside of the box when it comes to pizza toppings! Your dough looked a little over proofed. How much yeast did you use? Did you let it sit out for any length of time before cold proofing it? How much sugar/ honey, if any, did you use? I'm not criticizing- just trying to help. I may be spending too much time on PizzaMaking.com. Speaking of them, here is an article- very long, btw, on pizza making in general. About 1/5th to 1/4th of the way down the page, he addresses the issue of dough being over proofed. The article is long, and he gets way more into all the sciences etc of pizza making, but you can get lots of great info from it. I'd sure like to try one of his Margherita pizzas! Keep those pizzas coming. I look forward to them!

All that and I forgot to paste the link. Here it is:

http://slice.seriouseats.com/jvpizza/
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/04/13 23:40:20
bbqjimbob,

I saw the similar bubble picture in that web site. I'm not sure he is 100% right. My dough came out fine and was one of the better tasting. I cold fermented 2 days in the fridge and had it out about 3 hours after before I took the picture with just one punch of the dough before taking it out of the bowl. It didn't come out looking that way on its own. It shows there is enough elasticity to hold in the gas bubbles. A couple of more and it was fine. The dough just before forming is in the ingredients picture. All I use is 2.5 cups bread flour, 1 teaspoon of salt, 1 cup water mixed with 1 teaspoon ADY, and just a pinch of sugar between thumb and finger to mix with the water and yeast. I doubt I needed that pinch of sugar. The crust rose fine in the baking with nice crumb. On my next pizza I am going to try the mixing and kneading technique shown in those Pizzeria Paradiso videos on the website page I posted earlier.
bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/04/14 00:32:58
Sounds good, Davydd. For what it's worth, I do have one suggestion, based on the ingredients you used. Try using 1/2 tsp of yeast, and only waiting (OK- 2 suggestions) about an hour or so once you take it out of the fridge before forming the crusts and making/baking the pizzas. I can't see where it is necessary to let it continue proofing once out of the fridge. I just let it reach room temp, and then form the crusts. At that point, it hasn't started rising. Of course, the best pizza/ pizza dough is that which you and your family like best, in spite of all the suggestions, etc. After all, it is pizza dough, not rocket science! Either way, you're pizzas are always awesome!
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/04/14 08:04:04
I use the Lehmann Pizza Dough Calculation Tool/Formula (from pizzamaking.com) and make enough dough for 2 thin 14" pies with a 3-5 day cold rise. The total amount of yeast is less than 1/2 tsp. for 2 pies. Believe it or not, some use even less. pb
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/04/14 09:48:07
I haven't gotten into the Lehmann Pizza Dough Calculation or measuring things out in grams. So far it is all by instinct and feel of the dough ball when kneading. I probably should cut down on the yeast with cold fermenting. That is left over from earlier times when I made the dough and used it the same day usually in a 2 hour window from kneading to baking. Also I tend to make too much but often end up pinching some off and throwing it away or baking it as a bread stick.
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/04/14 10:36:57
Davydd, you really should consider getting a digital scale. It will insure your dough comes out the same every time whether making bread or pizza.[url='http://www.oldwillknottscales.com/index.asp?PageAction=VIEWPROD&ProdID=12']This[/url] is the one I got and, for the money, I don't think you can beat it. pb







My Weigh 7001DX - Black- Digital Postal Scales / Kitchen Scale
Weight Capacity: 15.5lb x 0.1oz
Weighing Modes: g, oz, lb, kg

The My Weigh 7001DX Black digital postal scale has a capacity of 15.5lb x 0.1 oz and weighs in g, oz, lb, and kg. It includes a weighing bowl, letter holding attachment, and a shipping tube holder. The My Weigh also includes a "hold feature", backlit display, and unit memory.

Today's Price : $34.50


bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/04/14 22:50:52
quote:
Originally posted by porkbeaks

I use the Lehmann Pizza Dough Calculation Tool/Formula (from pizzamaking.com) and make enough dough for 2 thin 14" pies with a 3-5 day cold rise. The total amount of yeast is less than 1/2 tsp. for 2 pies. Believe it or not, some use even less. pb


Oops- I just checked my recipe for cold-fermented dough, and I use 1 tsp of ADY for 2-14" thin crusts, along with 1 Tbls of honey. After reading other posts on the subject, I may reduce the amount of yeast. However, it always turns out great. Your original recipe may not have needed any changes, except for how long it sits out of the fridge before you make the pizza.
bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/04/21 03:26:19
Watch out, Davydd- I'm armed w/ a digital camera, and I'm making pizzas next Saturday! Assuming my "electronically" challenged brain can figure out how to down size and post pics, I'll be posting the pics of those pizzas! Heck- they may even look almost as good as your pizzas- OK, at least they'll be round and have toppings and cheese. No matter the results, I'm looking forward to next Saturday!
tcrouzer
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/04/21 07:14:17
Davydd, I enjoy seeing your Saturday night pizzas here. Your toppings are getting very creative!

I made a couple of small pizzas this past Saturday night myself. Made up the dough early in the day and parked it in the fridge for several hours. I use very little yeast in my doughs and a long rise time. Browned some ground beef and one sausage pattie and added sliced mushrooms for my toppings. I'm working on a sauce; this turned out pretty good:

1 small onion, finely chopped, sauteed in about 1 TB olive oil
1 12 oz. can tomato paste
1 14.5 oz can diced tomatoes (original recipe called for tomato sauce - I like to use crushed tomatoes when I have them on hand; the diced were all I had in the pantry at the time)
about 1/4 to 1/2 cup water
1 t. oregano
1/2 t. marjoram
1 t. Penzey's pizza seasoning (contains fennel seed which is a good thing!)
1 TB sugar

Add rest of ingredients to the pot after sauteeing the onion in the olive oil. Bring to a boil, stir well, simmer 15 minutes only. Watch carefully as it will be thick. Add the water only as needed. Cool before topping pizza. A sprinkle of crushed red peppers would be good if you want the sauce spicier. Original recipe called for one clove garlic, crushed but I left out as the Penzey's seasoning has garlic powder in it. I also added a pinch of garlic powder to the pizza dough, but I can't say if I tasted it at all.

I thought about buzzing the sauce with the immersion blender, but didn't do it; wished I had. Next time I will use tomato sauce or crushed tomatoes or puree.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/04/26 19:30:17
Tonight was back to basics. I made a thin crust Italian sausage, onion, mushroom, black olive, Romano tomato and mozzarella cheese pizza. This is the pizza we invariably order take out sans the Romano tomatoes when we order pizza. So I made it at home. We just ate half of it and will now watch a movie.

leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/04/26 20:04:33
wow...half...your good,Davydd...I'd eat that all in minutes...another gem,my man!!!!
Russ Jackson
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/04/26 21:19:17
Daveydd you inspired me to try something I have been thinking about for a very long time. Could a quality Pizza be made in a Paninni Press? After I saw the Pizza tonite I ran up to Papa Murphys to buy a cheese and a sausage pizza. Both were medium size. One was spread out while the other wasnt. I turned the press to 570 degrees prior to leaving to warm up. I set the pie in first on the cardboard circle it came on for the first 5 minutes. Placed it in the Panini Grill and adjusted the height of the upper unit. At about 5 minutes I slid it off the cardboard direcly on to the grill and topped with some shaved mushrooms. At about 8 minutes the crust started to burn so I put it on a large oven safe plate and put it back in the press. At this time I brushed the crust with olive oil and adjusted top element height. The second Pizza went much smoother as I used about the same method however I added sliced fresh garlic.. I know how to make a good pie in the oven but as this was a first attempt in the Panini I wasnt going to invest an entire afternoon preparing sauce and dough. I have to say that the crust was very good. Nextime I am going to make everything fresh and I will cut down a pizza stone to insert in the panini press.


















Davydd thanks for the inspiration. For without your regular postings I would never have tried this method...Russ
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/04/26 21:27:02
Fascinating Russ...let us know how the from scratch pizza turns out. Pictures if possible!
wookman8
Hamburger
RE: Another Saturday, Another Pizza - PICS 2008/04/26 22:12:02
Davydd I just adore your pornographic pizzas lol. I look for this thread every Sunday or Monday and I was sad to see you missed last week. Hope everything's okay. Thanks a million for the enjoyment and ideas you've given me. You're a genius.

Russ Jackson AWESOME PIZZAS for an experiment! One of the reasons I love this site is everyone's always trying new things as well as the old-school stuff that many of us had skipped over. Great pics as well! Great job and thanks.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/04/26 23:03:57
Russ, Since I don't have a panini press I am not sure how your experiment works. If you can crank it up to 570 degrees it should be hot enough to bake a pizza in about 6-8 minutes by my estimate but wouldn't opening it up wide open allow retained heat to escape? The idea is to balance heat at crust contact with heat of space so crust and toppings finish at the same time. A pizza stone pretty much makes that possible and the higher the heat the better. Love the idea of the press.

I made my dough Thursday night and put it in the fridge. I used up the last of my tomato sauce that I described about two pizzas ago. Now I am starting to grow my own basil! I'm not sure about tomatoes this year since we will be on the road a lot with the RV. No wheat fields in my yard or grinding and milling stone. It takes a lot to achieve a perfect pizza. If I keep this up I will be building a wood fired oven outdoors." />

wookman8, I usually make a pizza about every other Saturday. I couldn't last Saturday if I wanted to since I pulled the refrigerator and oven out of the kitchen in order to tile the floor.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=23338&whichpage=2

That work is now done. My wife was finish painting in the kitchen and as soon as I replace all the outlets and plates with stainless steel we will finally be done. This week I will probably bake some more bread.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=25680&whichpage=2

I'd show you my yeasty triumvirate of home brewing but I haven't started that up yet so no thread.
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/05/03 22:02:05
Did I say every other Saturday? OK, I lie like politician.

I made another pizza tonight. I was in the mood and had some can't wait reasons. I made my dough yesterday and put it in the fridge. I have a new Danish dough whisk and I had to try it out.

http://www.breadtopia.com/store/danish-dough-whisk.html

It worked surprisingly well in mixing the dough very fast. I was thinking I needed this more for bread making and would work best for the no-knead bread mixing. I like to follow up and knead by hand. I am getting to sense how well the dough will turn out that way.

This pizza will be a combination of homemade pizza sauce, provolone cheese, mozzarella cheese, Italian salami, pepperoni and mushrooms. Just to tease you here is the sliced cheeses.



Last week I bought another tool in my quest for pizza perfection. I bought a new roller. I had the traditional roller with handles and did not like it. This roller is tapered and works super. Such a professional feeling. I bought it at Bed, Bath & Beyond. That was the second reason for making a pizza this week again.



Enough already. Here is the pizza.



Closer?



OK, what else did I buy this week? I bought a cast iron Dutch oven. I know I can make bread in it. I'm also thinking pizza out in the fire pit and on our upcoming camping trips.
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/05/03 22:59:43
Another gem!!!! I like the idea of using provolone mixed wqith the mozzarella...sounds like heaven!!!!
Russ Jackson
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/05/04 14:05:30
Amazing...Russ
AndreaB
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/05/04 14:23:16
It looks wonderful again. I think it's good to have family rituals. My husband and I try to do the baked whole chicken thing on Sunday, accompanied by peas and mashed potatoes and gravy, but the pizza thing is a good idea.

Andrea
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/05/04 14:33:04
quote:
Originally posted by Davydd

Last week I bought another tool in my quest for pizza perfection. I bought a new roller. I had the traditional roller with handles and did not like it. This roller is tapered and works super. Such a professional feeling. I bought it at Bed, Bath & Beyond. That was the second reason for making a pizza this week again.





A rolling pin? Tsk, tsk. Imho, definitely not needed to achieve "pizza perfection". That's a cornicione killer. pb
jvsmom
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/05/04 14:55:01
Um, Russ? Your pizza looks heavenly - but why did you put it on your ceiling fan?
bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/05/05 00:52:28
I said earlier that I'd be making pizzas last Saturday, but as in the post that roossy90 (Tara) so kindly posted about my father's passing, I have been too busy and too sad to make pizzas. However, I am hoping to make pizzas this coming Saturday, and if I do so, I'll post the pictures here at that time. It's been at least a month or more since I've made pizzas, and I am looking forward to making pizzas once again! No matter how good those pizzas may be, I know that whatever my dad is eating is indescribably better! He had been on tube feedings, and had not been able to eat a bite or take a drink of anything most of this year. Thank God that along with his inability to eat or drink, all of his sufferings are over!
Twinwillow
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/05/05 01:58:21
Yer killen me!!! I'm on a low carb diet!!!!
bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/05/17 22:42:35
Finally, after all the madness and sadness of the funeral, etc, I made pizzas tonight, and have proof! Sorry about the amount of pics- I promise I won't post this many next time. The first one is a crust that has been stretched out to size.



This is the first pizza- a meats pizza with my tomato sauce w/ ham, bacon, sausage, pepperoni, onion, and mozzarella, before baking.


The same pizza after it is done. I stretched it out a little too big, and had to roll the edges of the crust up towards the pizza. Still good, though!



This is the next pizza- olive oil and herbs for a sauce, with caramelized red onions w/ rosemary and garlic, kalamata olives, and prosciutto- no cheese. The crust was made with half whole wheat flour.



The next one was the traditional margherita pizza- tomato sauce, fresh mozzarella, and fresh basil.



And finally- another one with made with half whole wheat flour- olive oil and herbs sauce, chicken, bacon, green peppers, mushrooms, sun-dried tomatoes, garlic, kalamata and green olives, and mozzarella.

Michael Hoffman
Double-chop Porterhouse
RE: Another Saturday, Another Pizza - PICS 2008/05/17 22:43:51
Nothing wrong with posting lots of good photos.
Guilty One
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/05/17 23:15:44
Never too many pictures. They look nice, if that's the way you like your crust.

If I'm ever invited to your house, I'm bringing a mini blow torch to crisp up the edge a bit!
bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/05/17 23:23:16
quote:
Originally posted by Guilty One

Never too many pictures. They look nice, if that's the way you like your crust.

If I'm ever invited to your house, I'm bringing a mini blow torch to crisp up the edge a bit!



I'm not sure I'd want to invite to my house, if you're bringing a blow torch! BTW- do you like your crusts burnt? They were plenty done- crisp, yet chewy. Any more cooked, and they would have been tough! It may be the pictures, but the crusts were just fine! The pizzas were baked in a 500F oven, on a baking stone pre-heated for an hour or more, for app 8-10 minutes.
AndreaB
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/05/18 05:46:01
The pizzas all look great, especially the one with the fresh basil. Fresh herbs are wonderful!

Andrea
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/05/18 06:45:55
They all look like the makings of a great feast....say what do you drink with these pizza's???Wine ..beer??? That Margherita pizza is perfection!!!!!
bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/05/18 22:33:08
quote:
Originally posted by leethebard

They all look like the makings of a great feast....say what do you drink with these pizza's???Wine ..beer??? That Margherita pizza is perfection!!!!!


We had company and there was a variety of drinks. Some drank water, some beer, some pop, and I drank iced tea with the pizza. The margherita pizza was a hit- it is usually everyone's favorite, regardless of what other types of pizzas I make. It is always my favorite!
UncleVic
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/05/18 23:31:02
quote:
Originally posted by bbqjimbob

quote:
Originally posted by Guilty One

Never too many pictures. They look nice, if that's the way you like your crust.

If I'm ever invited to your house, I'm bringing a mini blow torch to crisp up the edge a bit!



I'm not sure I'd want to invite to my house, if you're bringing a blow torch! BTW- do you like your crusts burnt? They were plenty done- crisp, yet chewy. Any more cooked, and they would have been tough! It may be the pictures, but the crusts were just fine! The pizzas were baked in a 500F oven, on a baking stone pre-heated for an hour or more, for app 8-10 minutes.


I take some paper towel, grab a bit of butter with it, and butter the crust (before I cook the pie).. Gives it a golden color, not to mention some great flavor..
But in all honesty, crusts you have are looking darn good! I strongly doubt they need any help...
John A
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2008/05/19 07:48:37
They look real good from here. Hmm, BBQ and pizza - I wanna come to your house.
ann peeples
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/05/20 18:03:21
Excellent looking pizzas-I would travel far and wide for those!!!
mmarkovitz
Hamburger
RE: Another Saturday, Another Pizza - PICS 2008/05/20 18:25:55
Looks great
grill_IT
Junior Burger
RE: Another Saturday, Another Pizza - PICS 2008/06/05 08:52:29
I just started making homemade pizzas and I have a few questions.
1) My crust doesn't seem to want to rise. I follow the dough recipe but I still get crunchy thin crust when I want chewy hand tossed. I don't remember the exact recipe but I think it is 4.5 - 5.5 cups of flour, one package of active dry yeast, warm water (amount I can't remember) and a tbsp of evoo.
2) Next I have problems with my dough wanting to return to it's original shape. I put it on the pan at one size and when I put the toppings on it, it is already an inch or 2 smaller in diameter. This maybe related to question 1.
3) I need a good sauce recipe.

Thanks.

~jlm
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/06/05 09:33:33
quote:
Originally posted by grill_IT

I just started making homemade pizzas and I have a few questions.
1) My crust doesn't seem to want to rise. I follow the dough recipe but I still get crunchy thin crust when I want chewy hand tossed. I don't remember the exact recipe but I think it is 4.5 - 5.5 cups of flour, one package of active dry yeast, warm water (amount I can't remember) and a tbsp of evoo.
2) Next I have problems with my dough wanting to return to it's original shape. I put it on the pan at one size and when I put the toppings on it, it is already an inch or 2 smaller in diameter. This maybe related to question 1.
3) I need a good sauce recipe.

Thanks.

~jlm


1. I'd need to know the exact recipe you are following to be able to offer a suggestion. Especially, the exact amount of water in order to figure the hydration percentage.

2. I used to have this same problem. Since I started doing a "retarded cold rise", it hasn't been an issue. This involves using a very small amount of yeast and putting the freshly made dough in the fridge for a minimum of 24 hours (3 days is preferred). The dough is taken out about 2 hours before pizza prep. It then handles like a dream.

3. In my opinion, a good sauce is a simple sauce. I use a 28 oz. can of 6 in 1 crushed tomatoes made by Escalon in California. I start by softening at med. low heat a couple cloves of minced garlic in 1/4 cup of olive oil. I add the tomatoes after the garlic has taken on just a bit of color, a pinch of Turkish oregano, and a 1/4 tsp. of kosher salt. I let the sauce heat until I see the first sign of bubbling, take off the heat and add a few leaves of torn up fresh basil and fresh oregano. If the 6 in 1 brand isn't available to you, it can be ordered online in lots of 6 cans from Escalon at about $2.50 per can plus moderate shipping. Lately, I've been trying the Great Value concentrated crushed tomatoes in 28 oz. cans from Walmart. They have a bit more liquid than the 6 in 1's so I drain off the excess but, at 92 cents a can, are indeed a "great value".

Hope this helps a little. An excellent device for figuring recipe amounts to the gram can be found at PizzaMaking.com[url='http://www.pizzamaking.com/dough_calculator.html']here.[/url]. It requires that you weigh your ingredients so you need to have a decent digital scale. I highly recommend this method.
Jimeats
Filet Mignon
RE: Another Saturday, Another Pizza - PICS 2008/06/05 10:50:05
The shrinking dough problem could be a couple of things.
Not enough kneeding, give it the windowpane test.
As porkbeaks stated above the dough must rest after the rise.
King Arthur sells a dough relaxer but I've never had to use it.
Never use a rolling pin do it buy hand.
Hydration can be a problem, there is No exacts. It all depends on type of flour, weather, time of day and so on.
After you get the Feel you will know. This is why I always kneed by hand for the Feel. I suggest even if useing a machine for the kneed turn it out on a lightly floured surface and finish by hand.
I'ts almost impossible to over kneed a dough. Chow Jim
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/06/07 08:41:05
quote:
Originally posted by grill_IT

I just started making homemade pizzas and I have a few questions.
1) My crust doesn't seem to want to rise. I follow the dough recipe but I still get crunchy thin crust when I want chewy hand tossed. I don't remember the exact recipe but I think it is 4.5 - 5.5 cups of flour, one package of active dry yeast, warm water (amount I can't remember) and a tbsp of evoo.
2) Next I have problems with my dough wanting to return to it's original shape. I put it on the pan at one size and when I put the toppings on it, it is already an inch or 2 smaller in diameter. This maybe related to question 1.
3) I need a good sauce recipe.

Thanks.

~jlm

[url='http://www.pizzamaking.com/forum/index.php/topic,6689.0.html']Here's[/url] a thread on pizzamaking.com that may interest you. pb
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/06/08 19:12:24
I had a couple of doughs in the fridge that had to be used so I decided to get "adventurous". I didn't think to take pics until later, hence the slice photos.

The first is a white pizza with a fresh (made today) basil pesto and ricotta base, shredded mozz, and topped with guanciale (cured, unsmoked hog jowl) that was slowly crisped in olive oil before using.


The second is my first attempt at trying to duplicate the bacon/spinach/garlic pie we used to get in Vero Beach at Cap's Pizza. After squeezing out as much of the water from the defrosted spinach as possible, I pulsed it in the food processor with shredded mozz. 3 cloves minced garlic, and 4 slices of chopped bacon. This was applied over the top of a ricotta base. It came out pretty good, but next time I'll be cutting back on the amount of spinach and using more mozz, bacon, and garlic.
leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/06/08 20:03:05
That spinach pie looks fine...as is!!!!!
Davydd
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/06/15 12:06:30
I have been neglectful of my Saturday night pizza duties. We've been traveling mostly this past month, 4,500 miles, 12 states as documented here...

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=27766

and

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=28000

So it is back home and a month or so of home remodeling duties before we head out again. So last night was again pizza night. I didn't do a cold ferment with made up dough ahead of time. I made it yesterday and let it rise for 1-1/2 hours. That worked just as well. The dough turned out well. For a base I spritzed the dough with extra virgin olive oil and then applied my home prepared pizza sauce. For a refresher this is my sauce but prepared the fast way with some shortcuts.

1 15 oz. can tomato sauce (all I had in the house was Target Market Pantry)
1 tsp minced garlic
1 tsp minced onion
2 tsp Oregano
1 tsp Parsely
1 tsp Basil
1/4 tsp Rosemary
1 tbs extra virgin olive oil

This will satisfy making 3-4 pizzas.

For the meats I used pepperoni and capocollo (cured pork shoulder). I used capocollo for the first time. It had a hot spice cure taste that I liked.



After spreading the sauce I added fresh cut Basil, some grated Parmesan cheese, chopped onion and the capocollo.



Then I topped that with a little bit of grated mozzerella and provolone cheese, then sliced mushrooms, more of the cheese and finally the pepperoni on top. I baked it the usual way on a pre-heated pizza stone in an oven at 550 degrees for 9 minutes.


Theedge
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/07/09 14:00:12
Super pics everyone. I haven't been making pizza as I don't have all of my "stuff", I'm in an apt. right now. I did get this delivered last night. 1/2 Greek chicken with white sauce, 1/2 sausage & pepperoni with extra cheese.

Got my handy shaker of habanero too. I can't believe I slept well.

bbqjimbob
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/07/11 04:01:01
quote:
Originally posted by Theedge

Super pics everyone. I haven't been making pizza as I don't have all of my "stuff", I'm in an apt. right now. I did get this delivered last night. 1/2 Greek chicken with white sauce, 1/2 sausage & pepperoni with extra cheese.

Got my handy shaker of habanero too. I can't believe I slept well.




Hey there- "Edge"- don't let the fact that you're in an apt. keep you from making great pizza- that's irrelevant! The pizza you had delivered sounds and looks awesome! However- with a little studying and minimal effort- I'm sure you could make pizza that would top any "delivery" pizza!
jfitz
Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/07/11 06:36:56
To annpeeples and others with low carb needs: try using flour tortillas for crusts to carry those wonderful pizza components. Carbs vary but a burrito style tortilla can be found for about 20 carbs each.The larger the more. Some makers have higher carb versions. I use AZTECA at 19 carbs per tortilla and use two for crust with a little mozzarella between torts. Cook on stone but be careful not to burn at 450. I'm goiing to try an alum. pan on the stone next to see how it comes out. As a diebetic my carb allotement per meal is 60 [it is generous] so a 40 plus carb pizza is great whereas with a conventional pizza {12 inch] I'm hardly satisfied.As you know most pizza components are low in carbs. jfitz
doggydaddy
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/07/11 07:01:09
quote:
Originally posted by porkbeaks

quote:
Originally posted by Davydd

Last week I bought another tool in my quest for pizza perfection. I bought a new roller. I had the traditional roller with handles and did not like it. This roller is tapered and works super. Such a professional feeling. I bought it at Bed, Bath & Beyond. That was the second reason for making a pizza this week again.





A rolling pin? Tsk, tsk. Imho, definitely not needed to achieve "pizza perfection". That's a cornicione killer. pb



Actually,that pin is perfectly fine as a way for rolling and rounding out a pizza. Trust me, I worked with a Italian chef (who has a book about Italian baking), and a rolling pin was perfectly fine. Also, some people forget that if the pizza does not appear round prior to being topped, you can trim the edges.
That said, I do a combination of both, even I cannot resist hand stretching and tossing the dough around a little.

Some folks are looking for a sauce recipe. We made ours, and I still do, by using tomato puree. It has the thickness/gravity which makes for a thick and rich sauce. Add olive oil, S&P, garlic, herbs, a touch of sugar and just a little water to make it workable. This sauce will adhere to your pizza. Do not use paste unless you want to make a whole lot of sauce.

Boy, there are some great pizzas being made and shown here.

mark
Theedge
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/07/19 11:39:04
Fantastic pies. Another option for pizza sauce is stewed tomatoes if you like chunks. To thicken it up and avoid food waste keep a tube of tomato paste in the fridge.
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/09/08 10:03:33
Just to show that not every pizza comes out exactly the way I'd like, here are a couple of pics of one I attempted on the Weber gas grill last Saturday. After scraping, it was still edible but I think I'll be sticking to the oven from now on. pb



leethebard
Sirloin
RE: Another Saturday, Another Pizza - PICS 2008/09/08 10:13:26
Lesson...never look under the pie!!!
AndreaB
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/09/08 10:28:54
What's your dough recipe, if you don't mind sharing?

Andrea
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/09/08 10:53:32
quote:
Originally posted by AndreaB

What's your dough recipe, if you don't mind sharing?

Andrea


Here are a couple of my old posts from PizzaMaking.com. They give my recipe/formula that is derived from the dough calculator found here: http://www.pizzamaking.com/dough_calculator.html All the ingredients are weighed in order to achieve consistent results. This is especially important with the flour.
********************************************************************


I have been making pizza once a week for the past 3 years and each and every time I've used a bread machine. It too has a 2 hour dough cycle which breaks down as follows: The first 25 minutes, it just sits there; I assume this ensures all ingredients are at room temp. Then it goes into action; 2 minutes of slow & easy mixing followed by 23 minutes of vigorous kneading. It then sits for 50 minutes resulting in a little rise followed by a 1 minute period of slight movement and another 20 minute rest. I then remove the dough, split it into halves, put them onto 2 slightly oiled pans http://www.zesco.com/products.cfm?subCatID=1652&PGroupID=020206MZ01 , cover each with a square of Saran, and place in the fridge for 3-7 days. The doughs are consistently beautiful; easy to handle & shape (they never tear, and the flavor seems to improve with the time spent in the fridge. I never freeze it, but always get it into the fridge asap. I have (at times) pulled the dough from the machine right after the first kneading and let it rest for 5-10 minutes before halving with no discernible difference. Here's my Lehmann recipe for two 14" pies.. Give it a try and see what you think. art

Flour (100%): 519.7 g | 18.33 oz | 1.15 lbs
Water (63%): 327.41 g | 11.55 oz | 0.72 lbs
IDY (0.20%): 1.04 g | 0.04 oz | 0 lbs | 0.35 tsp | 0.12 tbsp
Salt (1.75%): 9.09 g | 0.32 oz | 0.02 lbs | 1.89 tsp | 0.63 tbsp
Oil (2%): 10.39 g | 0.37 oz | 0.02 lbs | 2.31 tsp | 0.77 tbsp
Sugar (1%): 5.2 g | 0.18 oz | 0.01 lbs | 1.3 tsp | 0.43 tbsp
Total (167.95%): 872.83 g | 30.79 oz | 1.92 lbs | TF = 0.1
Single Ball: 436.41 g | 15.39 oz | 0.96 lbs
********************************************************************
As I said, the dough balls went directly to the fridge for 72+ hours in lightly oiled proofing pans and then spent almost 4 hours covered with Saran and a towel on a lightly floured Silpat mat. I find the mat to work well for pressing out and shaping. There was little, if any rise, during the time in the fridge and, except for a few air bubbles, not too much rise after sitting out for the 4 hours.
I prepared this dough, as I do all my doughs, in my 10 year old Black & Decker bread machine. I use KA bread flour, cold filtered water, kosher salt, olive oil, and turbinado sugar. The dough cycle takes 2 hours and produces a beautiful dough that comes out of the machine at a consistant 80-82 degrees.
My sauce is slow simmered for 20 minutes and consists of Escalon 6 IN 1 tomatoes, olive oil, minced garlic, and (when I have it) some fresh basil added just as it comes off the heat.
I noticed a big improvement when I started using a Fibrament stone preheated on the bottom shelf for at least 1 hour at 550. Also, since switching to a SuperPeel, I no longer have to deal with corn meal sticking (and sometimes burning) to the bottom of the crust. It's a great tool and I highly recommend it.
The whole family thinks my pizza is "the best" so I have quit tinkering with the dough formula. I'm pretty much satisfied with my sauce, but still play around with it a little bit. I make white pizzas, pesto pizzas, and am planning to try a clam number ala Pepe's if I can come up with some fresh clams.
Russ Jackson
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/09/08 11:30:54
porkbeaks next time try supporting the pizza stone with a few bricks in the Weber. 6 in 1 tomatoes are the only way to go. Also try using this product 28oz Exclusivo Wild Porcini Sauce http://www.sciabica.com/magento/catalog/product/view/id/16/category/7/

It has alot of oil in it also so you can use it as is....Russ
porkbeaks
Double Chili Cheeseburger
RE: Another Saturday, Another Pizza - PICS 2008/09/08 11:42:59
quote:
Originally posted by Russ Jackson

porkbeaks next time try supporting the pizza stone with a few bricks in the Weber. 6 in 1 tomatoes are the only way to go. Also try using this product 28oz Exclusivo Wild Porcini Sauce http://www.sciabica.com/magento/catalog/product/view/id/16/category/7/

It has alot of oil in it also so you can use it as is....Russ


You use this in addition to the 6 in 1? I noticed it contains eggplant, onions, porcini mushrooms and carrots. No tomatoes? pb
Page: < 12345.. > >> Showing page 4 of 7 - Powered by APG vNext Trial