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Old 04-19-2013, 09:22 PM   #121
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Originally Posted by smonteton View Post
i cant remember if we pre cooked it or smoked it for a couple mins and then cooked it.
I'm looking forward to trying this out!
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Old 04-19-2013, 09:34 PM   #122
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here it is a day late but not a dollar short!

2013-04-19-14.32.10.jpg  
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Old 04-19-2013, 11:36 PM   #123
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Man, you guys like the fatty crust. The only thick crust I care for are the oily pan pizzas. Here's a pic of the thickest one I think I made. Some anchovies on there - yum!

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Old 04-19-2013, 11:37 PM   #124
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I made a couple of "Detroit Style" pies this evening.
That's what I'm talking about. Jeez that looks good.
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Old 04-20-2013, 12:25 AM   #125
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Hey Headbanger, my experiments with sourdough haven't been a great success yet either.

I have found that the mixing technique suggested by Varasano is an improvement. I put everything in the bread machine with about 25% of the flour set aside. Then I let the machine run through just the slow mix part of the dough cycle to combine everything into a very wet dough. When it kicks up the speed (after 9 minutes), I reset the machine to start again (timer delay start) in 15 minutes. When the machine restarts, I slowly add in the rest of the flour just before the end of the slow mix. It does take some effort with a spatula to get all the flour mixed in.


I have also tested a few different flours in a basic dough recipe. I heard good things about the Antimo Caputo Pizza Flour and it did make very good pizza, but not worth the extra cost to have it shipped in for me. I understand it may really shine when baked in a very hot oven. I am only baking at around 600F.

What I am using most often now is a 3:1 blend of bread flour and cake flour.



Time for a little pizza pron (sorry about the off color balance):



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Old 04-20-2013, 01:27 PM   #126
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evets,
whats your dough recipe for the pan pies or are you just using the same dough as you would for a round pie?
Different recipe altogether. This is a high hydration dough, 71%, so it can be a little hard to work with. The recipe I'm giving makes one 8X10 pizza. If you just make one then just mix the best you can with a fork. Sometimes I'll quadruple and use my Bosch mixer which doesn't work well with small amounts. Then I'll bake two and freeze the other two in plastic containers for a week or so.
Flour 160 g
Water 114 g
IDY(instant dry yeast, quick rise)1.29 g or .4 tsp
Salt 2.8 g or .6 tsp
Once mixed just plop it into your greased pan (don't spread yet)and refrigerate at least 24 hrs. 48 is even better.
an hr or so before baking, spread the cold dough in the pan, cover and proof in the oven at about 100 degrees if you can.
This style uses brick cheese if you can find it or mild or medium white cheddar, which is what I use. Cheese the pie all the way up against the sides then add a stripe of sauce down each side, but not touching the pan. Sometimes I put the sauce on when the pie is almost done. Bake at 500 for about 10-12 minutes. You might need to apply foil to keep the top from over baking.
pizza-068.jpg   pizza-064.jpg   pizza-065.jpg   pizza-218.jpg   pizza-220.jpg  

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Old 04-20-2013, 03:04 PM   #127
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Here's a couple more. Pre and post bake. Could have used a little more color on top. The carmelized cheese on the sides is the best part. It's like bacon!

pizza-400.jpg   pizza-401.jpg   pizza-402.jpg   pizza-403.jpg   pizza-404.jpg  

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Old 04-20-2013, 04:56 PM   #128
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would anyone be interested in sharing their process from beginning ( making of dough) to end ( actually cooking of pizza)?

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Old 04-20-2013, 05:03 PM   #129
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Quote:
Originally Posted by Evets View Post
Different recipe altogether. This is a high hydration dough, 71%, so it can be a little hard to work with. The recipe I'm giving makes one 8X10 pizza. If you just make one then just mix the best you can with a fork. Sometimes I'll quadruple and use my Bosch mixer which doesn't work well with small amounts. Then I'll bake two and freeze the other two in plastic containers for a week or so.
Flour 160 g
Water 114 g
IDY(instant dry yeast, quick rise)1.29 g or .4 tsp
Salt 2.8 g or .6 tsp
Once mixed just plop it into your greased pan (don't spread yet)and refrigerate at least 24 hrs. 48 is even better.
an hr or so before baking, spread the cold dough in the pan, cover and proof in the oven at about 100 degrees if you can.
This style uses brick cheese if you can find it or mild or medium white cheddar, which is what I use. Cheese the pie all the way up against the sides then add a stripe of sauce down each side, but not touching the pan. Sometimes I put the sauce on when the pie is almost done. Bake at 500 for about 10-12 minutes. You might need to apply foil to keep the top from over baking.
Thanks. Ill try this in a few weeks.
Are you pulling it out of the pan and putting it on the stone near the end or is it in the pan the whole time?
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Old 04-20-2013, 06:50 PM   #130
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It's in the pan the whole time and that's where it gets a little tricky, figuring out when it's done. If your pan is seasoned well or is non-stick, you can lift a corner to check the bottom.

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