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Old 09-25-2012, 01:35 PM   #11
Evets
 
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Quote:
Originally Posted by Aschecte View Post
why am I reading this at 9:00 a.m. now I want pizza for breakfast. Looks damn good !!!
I know, right?

I have dough in the fridge. I might just go out and fire up the oven!
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Old 09-25-2012, 11:44 PM   #12
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Originally Posted by jpc View Post
I'm of the belief that pizza should be hand-formed... After all, you spend all that time letting the yeast make all those beautiful bubbles for you, and then go and knock them down with a rolling pin? Poor, poor underappreciated yeast!!!
We're boring in the midwest. All our pizzas are round.

I tried doing a hand formed pizza once. My hands got tired and it looked kind of like an ameoba.
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Old 09-26-2012, 12:06 AM   #13
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Quote:
Originally Posted by jasonsbeer View Post
We're boring in the midwest. All our pizzas are round.

I tried doing a hand formed pizza once. My hands got tired and it looked kind of like an ameoba.
LOL...

I've done my share of amoebic pizzas. I ended up learning a bunch over at pizzamaking.com, kind of the pizza equivalent of this place. I learned a ton about high-gluten flour, proper baker's percentages, good yeast, overnight ferments in the refrigerator, and best of all, how to form it so it's uniform from crust to center.

 
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Old 09-27-2012, 04:17 AM   #14
Evets
 
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I'll be making pizza(N.Y. style)on Friday. Tomorrow(later today), I'll be making 3 dough balls using the same formula, but 3 different flours, just to see what's what. Pictures and descriptions to follow. But for tonite?, I'm druck, and I'm going to bed!
I mean, you did say "lets make pizza" right? Ok, now I'm goin t bed..............
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Old 09-27-2012, 05:20 AM   #15
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Quote:
Originally Posted by Evets View Post
I'll be making pizza(N.Y. style)on Friday. Tomorrow(later today), I'll be making 3 dough balls using the same formula, but 3 different flours, just to see what's what. Pictures and descriptions to follow. But for tonite?, I'm druck, and I'm going to bed!
I mean, you did say "lets make pizza" right? Ok, now I'm goin t bed..............
BOO-YA, bring it! I'm not a druck as I think you are.

Let us know how it goes.
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Old 09-27-2012, 04:41 PM   #16
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Ok, the dough is made. I decided to do a sicilian pie as well, with yet another flour.
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Old 09-28-2012, 02:26 AM   #17
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The best pizza known to Man: http://www.varasanos.com/PizzaRecipe.htm

 
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Old 09-28-2012, 02:40 AM   #18
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I have been making homemade breads and pizzas for years now. I have two natural sourdough starters that I have kept alive for 3+ years as well. In my opinion, hand forming is the only way to go for a great crispy on the outside and chewy on the inside pizza dough, and pizza is really all about the dough. I don't use regular bread flour, but all purpose for pizza. I think it comes out way better. I used to be the chef at a restaurant with a wood fired oven, and you could tell the pizzas that were hand-tossed versus rolled out. Rolled out dough can be so thin it will almost always be soggy. A great trick to avoid a soggy crust is to let your pie rest on a wire rack for a few minutes after coming out of the oven in order to let steam escape that would make an otherwise great crust soggy. I would say keep the toppings very simple too. Pureed tomatoes, fresh mozz, and few garnishes. Broiled mushrooms with shallots and Taleggio and Prosciutto and arugula are a few of my favorites. Of course much of this changes when venturing into the world of deep dish or Chicago style.

 
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Old 09-28-2012, 02:42 AM   #19
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Thin & Crackery is for me. I make a very dry dough. You're not going to toss this crust.




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Old 09-28-2012, 12:34 PM   #20
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Nice! That looks pretty good!
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