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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-14-2013, 07:52 AM   #31
deguerre
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Well fark me and call me Mary. That's a pie!
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Unread 03-14-2013, 08:31 AM   #32
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I need to get myself a pizza stone now, looks great!
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Unread 03-14-2013, 08:54 AM   #33
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Beautiful looking pies right there! Great work Buc!

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Unread 03-14-2013, 07:21 PM   #34
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Those are some good looking pies!
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Unread 03-16-2013, 04:03 PM   #35
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OK I ate lunch here today :-) had 1/2 carne and 1/2 funghi.

http://800degrees.net/800pizza/

Got four kilo bags of 00 flour from them :-). Do you think the dough recipe you posted will work if it were halved to just make one pizza at a time ?? I also got some fortina cheese, some ****take, and oyster mushrooms.
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Unread 03-16-2013, 04:09 PM   #36
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Quote:
Originally Posted by deguerre View Post
Well fark me and call me Mary. That's a pie!

hey Mary, where's the lubricant
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Unread 03-17-2013, 07:44 AM   #37
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Thats one hungry looking dog Buc!

But who wouldn't be hungry looking at that!
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Unread 03-17-2013, 11:17 AM   #38
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Looks mighty tasty Buccs... Sorry I missed it first time through.
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Unread 03-17-2013, 12:23 PM   #39
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Had a go at it with 1/2 batch of dough, cheese is fortina, shrooms are sh-i-itake and oyster roasted in the oven the night before with some EVOO, thyme, and ground black pepper. Lesson learned next time lightly oil the bowl I let the dough rest in.


Baked at a mere 550 (as hot as my oven goes) for 6 minutes, looked, 1 minute more, looked 1 minute more. Would take a shot at 7 minutes next time. It looks like a state or nation somewhere, not sure which one :-).

I always dread the "first time" but this one was not so bad :-)



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Unread 03-17-2013, 03:45 PM   #40
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Quote:
Originally Posted by willbird View Post
OK I ate lunch here today :-) had 1/2 carne and 1/2 funghi.

http://800degrees.net/800pizza/

Got four kilo bags of 00 flour from them :-). Do you think the dough recipe you posted will work if it were halved to just make one pizza at a time ?? I also got some fortina cheese, some ****take, and oyster mushrooms.
Sorry I didn't get back to you in time Bill, but I was banned

Make the full batch, oil some plastic wrap and put the extra into it and bag it and freeze it!

Your pizza base from the tiny bit I could see looked like it was getting like bread inside, a good thing.
This base will withstand long cooking, some recipes like the white pizza cook as long as 30 minutes at 500f.
Try longer if it isn't where you want it to be!

Thanks for the feedback.
So often recipes given just disappear and you never hear a darned thing again.
(looks around for Guerry...)
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Unread 03-17-2013, 09:08 PM   #41
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Ok I'll ask a questionor two,when you take hold of the dough after it has set the 2-3 hours, you say to roll it into a ball, does this compress it like we would do when we " punch down" dough ?I just pulled it from the bowl and tried to work it out into a pie without compressing it in ny way, not sure if that was right or not.

Working with the dough will take practice :-).... Wife and I are working on eating small qty of very good pizza , not larger qty of mediocre pie :-).
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Unread 03-17-2013, 09:39 PM   #42
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Quote:
Originally Posted by willbird View Post
Ok I'll ask a questionor two,when you take hold of the dough after it has set the 2-3 hours, you say to roll it into a ball, does this compress it like we would do when we " punch down" dough ?I just pulled it from the bowl and tried to work it out into a pie without compressing it in ny way, not sure if that was right or not.

Working with the dough will take practice :-).... Wife and I are working on eating small qty of very good pizza , not larger qty of mediocre pie :-).
Great idea!

Okay, I cut the dough in half and then just ball it gently so it is without a flat side.
I didn't compress it.
I do two ways, one is I stretch it by hand and then roll it thin.
The other is I just work it gently stretching into a shape.
I really dig rustic shapes, but that is a quirk, the important thing is, it is somehow fluffier and rises more when unrolled.
The theory is, this method of proving means the gluten has already done it's work so all it needs is shaping and you are good to go.
No further working is required.
I'm still playing with this recipe too, and cannot wait till next time.
Soon!
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Unread 03-17-2013, 09:46 PM   #43
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Quote:
Originally Posted by buccaneer View Post
Great idea!

Okay, I cut the dough in half and then just ball it gently so it is without a flat side.
I didn't compress it.
I do two ways, one is I stretch it by hand and then roll it thin.
The other is I just work it gently stretching into a shape.
I really dig rustic shapes, but that is a quirk, the important thing is, it is somehow fluffier and rises more when unrolled.
The theory is, this method of proving means the gluten has already done it's work so all it needs is shaping and you are good to go.
No further working is required.
I'm still playing with this recipe too, and cannot wait till next time.
Soon!
some of the YouTube videos say rolling (like with a rolling pin) is very bad so I thought it best to avoid that.

Also when you mentioned EVOO .....when is it used and how ?
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Unread 03-17-2013, 09:49 PM   #44
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Quote:
Originally Posted by willbird View Post
some of the YouTube videos say rolling (like with a rolling pin) is very bad so I thought it best to avoid that.

Also when you mentioned EVOO .....when is it used and how ?
It is best to avoid it, but I am a recidivist tester and tweaker, and this recipe for dough is very unique.

I used evoo on the plastic wrap.
I dd not use it on the bowl, and will not next time, because the dough came away from the stainless stell as it should, easily.
It won't hurt BTW, you can coat pans or cooking trays too.
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