Another Awesome Pizza

[Timmah!]

Turned out exactly as I like; You can tell the dough was given 2 days to develop in the fridge before being taken out to rise by the large air pockets in the crust and the airy consistency.  =)

[FRENCHI]

5 hours ago, Timmah! said:

S'est avéré exactement comme je l'aime; Vous pouvez dire que la pâte a eu 2 jours pour se développer dans le réfrigérateur avant d’être enlevée par les grandes poches d’air dans la croûte et la consistance aérienne. =)

vous n etes pas au régime timmah  bonne idée de recette pour gourmand

[WeednFeed]

I hate you for posting this............I’ve been craving pizza for a week! Now at 6:00 I’m fantasizing over pizza! 

I must be getting old, when I was younger I was fantasizing over something ELSE! 

[Angelz]

Have you ever made a pizza with a cheesy crust?

[RobMc]

Ever made a pizza for 1, not a family of 7 ??? 

[L!ckALotAPus]

12 hours ago, Timmah! said:

Turned out exactly as I like; You can tell the dough was given 2 days to develop in the fridge before being taken out to rise by the large air pockets in the crust and the airy consistency.  =)

you bringing pizza to the xi fest?  

[Angelz]

2 hours ago, RobMc said:

Ever made a pizza for 1, not a family of 7 ??? 

I have. I used Pillsbury biscuits for the crust. 2 biscuits rolled out makes 1 4 slice pizza. Yummie LOL

[Timmah!]

2 hours ago, RobMc said:

Ever made a pizza for 1, not a family of 7 ??? 

It's called economy of scale; why make 1 meal, when I can make 2 or 3 & have leftovers for that day & the next & others.  That 14" pizza cost a total of ~$1.90 or so to make: .15 for the dough for 2 pizzas, .25 for the sauce, .50 for the mushrooms, .60 for the cheese, .30 for the pepperoni, .10 for the jalapenos.  And those toppings were generous. =)  That's with everything, when I cook or bake, I make enough for several meals because 1. it's convenient  2. It's cheaper.  When I make homemade chicken noodle soup, it would be silly to buy portions for only 2 or 3 meals when for about the same price I can buy a whole chicken and make 10 generous servings, portioning them out into individual-serving containers and freeze them.  Same with the pizzas or anything else really.  Pizza dough freezes nicely.  Plus I have a vacuum packing machine which gets regular use; for those irregularly-shaped foods.  I eat very well for about 20% of what the average person would spend.

[Timmah!]

3 hours ago, Angelz said:

Have you ever made a pizza with a cheesy crust?

Yes; personally, I would rather bread the cheese with seasoned bread crumbs & make cheese sticks.  I have about 8 kinds of cheese on-hand atm: American, Swiss, mozzarella, Havarti, Provolone, Parmesan (like pepper, tastes magnitudes of orders better when bought whole and freshly shredded), cream cheese, Colby...and some 'Fiesta Blend' for burritos.  Cheese, garlic, spices, onions, butter; gotta have my staples. =)  I could ward-off a vampire just by farting in it's general direction.  Well, that went off on a tangent.

Edited September 22, 2018 by Timmah!

[Timmah!]

8 hours ago, WeednFeed said:

I hate you for posting this............I’ve been craving pizza for a week! Now at 6:00 I’m fantasizing over pizza! 

I must be getting old, when I was younger I was fantasizing over something ELSE! 

That's hilarious!  Maybe we can manage a barter with your fine eggs. =)

[bds1961]

what you are missing with your pizza. Is making them while camping.   

Like you I make all my own dough and sauces.  It’s taken a long time to get it down to what I like.   The one thing I have found that fits my style and taste is I brush the dough down with garlic infused olive oil   Ads that final layer of flavor to the crust

Edited September 22, 2018 by bds1961
Poor spelling. Lol

[Timmah!]

6 hours ago, bds1961 said:

what you are missing with your pizza. Is making them while camping.   

Like you I make all my own dough and sauces.  It’s taken a long time to get it down to what I like.   The one thing I have found that fits my style and taste is I brush the dough down with garlic infused olive oil   Ads that final layer of flavor to the crust

...Hax

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.seriously though, I also like brushing the crust to get it crispier...& tastier....even throw a little on the pizza after it's topped.  You using bread or general-purpose flour?  GP yields a chewier crust.  What temp you baking?  I'm at ~700F...crank my oven up as high as it will go & set other dial to broil as it heats it even higher than the 'bake' setting...then throw it in for about 6 or seven minutes.  Higher temp = faster bake = equals fluffier crust that doesn't have time to dry out and get tough like at lower temps.

Edited September 23, 2018 by Timmah!

[bds1961]

25 minutes ago, Timmah! said:

...Hax

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.seriously though, I also like brushing the crust to get it crispier...& tastier....even throw a little on the pizza after it's topped.  You using bread or general-purpose flour?  GP yields a crispier crust.  What temp you baking?  I'm at ~700F...crank my oven up as high as it will go & set other dial to broil as it heats it even higher than the 'bake' setting...then throw it in for about 6 or seven minutes.  Higher temp = faster bake = equals fluffier crust that doesn't have time to dry out and get tough like at lower temps.

I use a little GP flour mixed with Cake flour.  I run the pizza oven between 700 and 800 degrees. My regular oven at home that I use to try to make them in only went up to 550. ( hard to believe Wolf only gave me that as a max temp ). It did dry out the crusts by slowly baking it on the stone at that low of temp.  Took me awhile to get a few recipes that work well for what I like.  Have played with using both dry yeast and active wet yeast.  Small difference in flavor but sure if it’s worth the hassle of keeping live yeast around and healthy.  

[WeednFeed]

4 hours ago, Timmah! said:

That's hilarious!  Maybe we can manage a barter with your fine eggs. =)

Here’s your eggs, I ate 3 this morning.

[Lovyan]

Pizzas look good, you cooking it At the XI Pizza?

[Timmah!]

2 hours ago, bds1961 said:

I use a little GP flour mixed with Cake flour.  I run the pizza oven between 700 and 800 degrees. My regular oven at home that I use to try to make them in only went up to 550. ( hard to believe Wolf only gave me that as a max temp ). It did dry out the crusts by slowly baking it on the stone at that low of temp.  Took me awhile to get a few recipes that work well for what I like.  Have played with using both dry yeast and active wet yeast.  Small difference in flavor but sure if it’s worth the hassle of keeping live yeast around and healthy.  

Cool.  I meant to say GP is chewier, bread flour is crisper.  The one thing that can really elevate the quality of your pizza is a proprietary culture...I paid $20 & have been keeping it in my fridge... I just throw out 3/4 of it once a week & feed the remaining culture with fresh flour and water.  King Arthur flour is what I usually use.  Since you're so serious & dedicated to excellent pizza, what you need to do is order this OLD culture from Naples; it will transform your pizza.  Best of all, you can keep it going forever. =) http://www.sourdo.com/cultures/italian-cultures-includes-two/

 

[J3st3r]

Goat cheese pizza with sausage,pepperoni, corno di toro giallo chili pepper and pineapple.   

 

corno di toro giallo chili peppers are a Mildly hot but sweet meaty pepper. I grow them in my garden every year because they are awesome in just about everything.

 

 

I can't stand the smell of Mushrooms after I got sick as a dog off of Shrooms years ago.

Edited September 23, 2018 by J3st3rXI

[Angelz]

28 minutes ago, J3st3rXI said:

I can't stand the smell of Mushrooms after I got sick as a dog off of Shrooms years ago.

Hmm and exactly what kind of mushrooms were they? eh? LOL

[BUDMAN]

The good ones!! 

[Timmah!]

15 hours ago, Angelz said:

Hmm and exactly what kind of mushrooms were they? eh? LOL

they grow out of cow patties here in Kentucky...wood chips & rotting logs.   

Honest; They grow in cow poop around here...it would take me maybe an hour, if that, to find some...if you live near pastures or ever been around cattle (I have) you may well have come across them and not realized they're of the psychoactive variety.  They're even know by the name 'The Cow Patty Mushroom', among others.

http://bioweb.uwlax.edu/bio203/2011/bielmeie_luke/Habitat.htm

 

Edited September 24, 2018 by Timmah!

[Angelz]

@Timmah! How many peeps do you have in your household?

I used to bake and cook in bulk when I had 8 adults and 2 small kids in the house. My 2  freezers were full at all times. LOL

I only cook for 2 now.

[RobMc]

4 hours ago, Angelz said:

@Timmah! How many peeps do you have in your household?

I used to bake and cook in bulk when I had 8 adults and 2 small kids in the house. My 2  freezers were full at all times. LOL

I only cook for 2 now.

8 adults eh? were you the 'madame?'

[Angelz]

25 minutes ago, RobMc said:

8 adults eh? were you the 'madame?'

LOL hahahhahahahhah

Me, my hubby, my 3 kids (16, 18 and 21), 2 spouses, 1 friend of my oldest daughter.

Edited September 24, 2018 by Angelz

[Timmah!]

7 hours ago, Angelz said:

LOL hahahhahahahhah

Me, my hubby, my 3 kids (16, 18 and 21), 2 spouses, 1 friend of my oldest daughter.

It was like Walton's Mountain in there...

[Angelz]

17 minutes ago, Timmah! said:

It was like Walton's Mountain in there...

It was the longest 2 years of my life LOL