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Old 04-21-2012, 01:05 PM   #1
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Default My best PIZZA from scratch

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"Thanks but when should I put employees in? This is my first time trying to add a flavor like this to a beer so I'm kinda clueless...."

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Old 04-21-2012, 01:15 PM   #2
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1/2 wheat 1/2 white crust. (pm me for dough questions, dough from scratch is a thread unto itself)

I added what I thought was TOO much black pepper and basil leaves into the crust but it turned out great.

Store bought bertolli sauce (no I didn't make the pepperoni either, "from scratch" has limits for me)
fresh oregano leaves whole on the sauce
whole green manzanilla olives on the sauce
1/2 picante provolone cheese and 1/2 low moisture mozzerella
Boars head BIG sandwich style pepperoni on top of the cheese
1 strip Minced bacon raw on top of pepperoni
fresh garlic crushed over all
fresh parmesan shaved over all

Bake 425 until good color (on top rack)

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"Thanks but when should I put employees in? This is my first time trying to add a flavor like this to a beer so I'm kinda clueless...."

-EMPLOYEE FLAVORED BEER........

(my new hero....) pbohanna

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Old 04-21-2012, 01:48 PM   #3
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Wow, looks good! I love the larger sized pepperonis. IMHO it makes for an easier cut and better flavor distribution in. It looks like it is perfectly browned as well.

I know crust could be a separate thread, but did it end up chewey, or crisp? I have always had trouble with crusts when I add any whole wheat flour in them. I end up adding gluten and kneading it for an extra 30 mins or so and it still ends up tearing and hard to manage.

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Old 04-21-2012, 01:53 PM   #4
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The wheat made it chewier, but still crisp.

For me, it isn't about health. A little wheat and a little more sugar makes a GOOD crust, but it is different. Light and crispy can be damned good too.

the bigger pepperonis (at least in this case) were barely more (from the case) than the cheapy not so great little pepperonis.

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"Thanks but when should I put employees in? This is my first time trying to add a flavor like this to a beer so I'm kinda clueless...."

-EMPLOYEE FLAVORED BEER........

(my new hero....) pbohanna

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Old 04-22-2012, 04:21 AM   #5
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I regularly bake. My best pizza is a potato, goat cheese, and rosemary pizza, copied from one of my favorite local pizza places. I changed it by adding jalapenos to half of the pie and it was better than the original. As stated above, dough from scratch is a thread unto itself.

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Old 04-22-2012, 04:35 AM   #6
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Quote:
Originally Posted by cheezydemon3 View Post
The wheat made it chewier, but still crisp.

For me, it isn't about health. A little wheat and a little more sugar makes a GOOD crust, but it is different. Light and crispy can be damned good too.

the bigger pepperonis (at least in this case) were barely more (from the case) than the cheapy not so great little pepperonis.
Looks good!

But dont diss all little pepperoni's as cheap! lol, you hurt my Itralian soul. I use imported dry cured pepperoni for my pizza. Its about the diameter of a quarter and harder than a billy club. Flavor intense. Sliced paper thin and covering the pizza. I also use an old Italian family recipe for the dough, and the flour is...not American. Sworn to secrecy there, but if one was to make a kick ass sourdough it would work for a substitute. Cheeses sound so good. I use similar.

You will find that most cured Itralian meats are best dry cured and naturally smaller than their American counterparts.
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Old 04-22-2012, 05:25 AM   #7
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Oh boy, I love making pizza. Here's one of several 18 inch N.Y. style pies made in my wood-fired oven a couple weeks ago. Just a basic pepperoni and cheese. Home made dough and sauce. Baked in 3 and a half minutes at about 650-700.

oven-140.jpg   oven-141.jpg  
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Old 04-22-2012, 05:27 PM   #8
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80% whole grain wheat (ground it myself)
home made cheese
homebrew.

Love me some pie!
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Old 04-22-2012, 05:37 PM   #9
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Quote:
Originally Posted by Evets View Post
Oh boy, I love making pizza. Here's one of several 18 inch N.Y. style pies made in my wood-fired oven a couple weeks ago. Just a basic pepperoni and cheese. Home made dough and sauce. Baked in 3 and a half minutes at about 650-700.
You must be sh!tting me. That's so awesome. And it looks great. I'm another fan of pizza making but I use two pizza stones, one on top and one to set it on, to approximate a pizza oven. My oven hits 550 and with the stones in it it stays just about there even after opening the oven. But I do occasionally dream of my own wood-fired oven.
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Old 04-23-2012, 01:18 AM   #10
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wood fired oven......Italian secret recipe....wheat i ground myself......imported little pepperoni........cheese i made myself...I quit!!!!!

All joking aside, what a forum.

I post up some pretty above average stuff and immediately 5 people one-up me but without being smug or condescending.

I love making dough...

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"Thanks but when should I put employees in? This is my first time trying to add a flavor like this to a beer so I'm kinda clueless...."

-EMPLOYEE FLAVORED BEER........

(my new hero....) pbohanna

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