It's been too long! Pizza!
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It's been too long! Pizza!
The pizza threads seemed to disappear around here lately. I must not let that happen.
Homemade dough
sliced mozzarella
homemade San Marzano sauce
grated parmigiano reggiano
fresh basil
W-S pizza stone, preheated for 45 mins
515 for 8.5 minutes
Homemade dough
sliced mozzarella
homemade San Marzano sauce
grated parmigiano reggiano
fresh basil
W-S pizza stone, preheated for 45 mins
515 for 8.5 minutes
- Paul Bacino
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Re: It's been too long! Pizza!
Mike,
Have you been playing with any different yeasts in your pies? Wild Yeast starters or Sour Dough!!
http://pizzagoon.com/category/dough/" onclick="window.open(this.href);return false;
http://www.culturesforhealth.com/ischia ... arter.html" onclick="window.open(this.href);return false;
Paul
Have you been playing with any different yeasts in your pies? Wild Yeast starters or Sour Dough!!
http://pizzagoon.com/category/dough/" onclick="window.open(this.href);return false;
http://www.culturesforhealth.com/ischia ... arter.html" onclick="window.open(this.href);return false;
Paul
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Re: It's been too long! Pizza!
I've been using Chris Bianco's recipe this winter, about 3 batches so far. It's been a bit of an epiphany. Thin and light, with crust and chew. I've not tried Caputo 00 or Varasano's recipe, but I'm not sure I really need to look much farther than this. Go to Martha Stewart's website (That's right, Martha Stewart!) and search for "Chris Bianco pizza".
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Re: It's been too long! Pizza!
I just quickly looked at Bianco's recipe - thanks for posting that - and unless I made a mistake in my calculation, it looks to be at least 70% hydration, which seems mighty high to me. I have found even the 65% in the vera pizza napoletano recipe has been too wet for me, and have gotten better results at about 60%. It probably depends on where one lives, as I am certain that Bianco has significantly less humidity in Phoenix than I have up here in the NW.
Re: It's been too long! Pizza!
Anson Mill's Pizza Maker's Flour
85% hydration, instant yeast
San Marzanos
Fresh mozzarella
Spinach
Garlic
5:30 at 550F, Fibrament baking stone

85% hydration, instant yeast
San Marzanos
Fresh mozzarella
Spinach
Garlic
5:30 at 550F, Fibrament baking stone
McCorm1ck
I live five years if I take my time, ballin' that jack and drinkin' my wine
I live five years if I take my time, ballin' that jack and drinkin' my wine
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Re: It's been too long! Pizza!
A few people in the thread on Modern Cuisine mentioned using a steel plate placed just below the broiler ion order to make a quick pizza at home. Anyone tried this technique?
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Re: It's been too long! Pizza!
Jeff Twersky wrote:A few people in the thread on Modern Cuisine mentioned using a steel plate placed just below the broiler ion order to make a quick pizza at home. Anyone tried this technique?
Jeff.. I'm currently making ( having made ) a stainless steel plate 3/8" thick that will fit in the oven. 14 " x 18 ".
will report back in a few weeks, it will be here Monday 3/14 but.. busy for a few weeks
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Re: It's been too long! Pizza!
Bumping the Pizza thread again!!
This I made last night in 30 mins, I used 1/2 cup of 110 degree water, Table spoon of Trader Joe honey, 1.5 teaspoon Red Star Quick rise yeast, pinch of salt, and add Red Mill Flour to it comes together, ( 1- cup ) ? Need for 5 mins.. mean time get oven heating to 550, I also heated the cook top grate for a min, after kneading the dough, cover with olive oil, and placed on the warmed grill plate to rise 5 mins, I got out a 9 by 13 sheet pan, add a liberal amount of olive oil.. this is to fry the dough first, after the 5 min rise, I spread the dough, docking and into the hot oven to pre-fry the crust . Remove and toppings. dress with Rao's Sauce, meatballs, mushrooms, bacon , romano, and oregano, black pepper.. reduce temp.. bake at 400 fro 10-12 mins
I served this with a left over 07 Cliff Lede Cab.. as the Cocks finished the Gators off


This I made last night in 30 mins, I used 1/2 cup of 110 degree water, Table spoon of Trader Joe honey, 1.5 teaspoon Red Star Quick rise yeast, pinch of salt, and add Red Mill Flour to it comes together, ( 1- cup ) ? Need for 5 mins.. mean time get oven heating to 550, I also heated the cook top grate for a min, after kneading the dough, cover with olive oil, and placed on the warmed grill plate to rise 5 mins, I got out a 9 by 13 sheet pan, add a liberal amount of olive oil.. this is to fry the dough first, after the 5 min rise, I spread the dough, docking and into the hot oven to pre-fry the crust . Remove and toppings. dress with Rao's Sauce, meatballs, mushrooms, bacon , romano, and oregano, black pepper.. reduce temp.. bake at 400 fro 10-12 mins
I served this with a left over 07 Cliff Lede Cab.. as the Cocks finished the Gators off
![cheers [cheers.gif]](./images/smilies/cheers.gif)


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Re: It's been too long! Pizza!
Paul, Nice job!
Especially for the time it took to produce such a good looking pie.
Especially for the time it took to produce such a good looking pie.
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Re: It's been too long! Pizza!
Summer is almost here (going to get up to 60 today, even with the rain, I think), so I am starting to try to figure out how to make pizza in the Weber. I bought an inexpensive stone for the grill, and tried it out using close to a 70% hydration, sort of like the Bianco recipe. I liked the feel of that dough quite a bit,much more so than in the past when I tried some higher hydrations. I didn't get the grill nearly hot enough, so it took more than 15 minutes to get the top the way I like it, but the bottom was excellent, so they cooked at the same rate. Not a bad first effort. I would have taken pictures, but the vultures were on them as soon as I took them out. I need to use a lot more charcoal, I guess. I also need to let the stone heat up longer.
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Re: It's been too long! Pizza!
That's what got me kind of excited!! I had just finished playing indoor soccer for an hr and wanted to get on to the baseball game..mike pobega wrote:Paul, Nice job!
Especially for the time it took to produce such a good looking pie.
So I had to think of some quick ideas, measured water, dough by feel, quick rise ( on the warm burner ), and your idea of making a Sicilian pizza ? ( the one you cooked in abundant olive oil )
Its not a preferred method.. but worked!!
Cheers
Paul
Re: It's been too long! Pizza!
Pear and Gorgonzola Pizza with Caramelized Fennel
by: Jerry James Stone

2010 North Coast Viognier from Cline Cellars.
by: Jerry James Stone




2010 North Coast Viognier from Cline Cellars.
Fr@nc!s S0res1
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I'm not sayin', I'm just sayin'.
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Re: It's been too long! Pizza!
Jeff...I have always wanted to build a stainless steal dome...with an open front...to put on my stone..to move the heat sourch closer to the pie...say 6-8 inches..to help get the top done at a faster rate
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Re: It's been too long! Pizza!
Paul, this works for me. This year sans aluminum covering but the heat is concentrated around the pie nicely.
http://www.wineberserkers.com/viewtopic ... za#p338160
Here is one I did just last Friday with pretty good results. Wood burned, charred, browned, and crunchy/crispy.
http://www.wineberserkers.com/viewtopic ... za#p338160
Here is one I did just last Friday with pretty good results. Wood burned, charred, browned, and crunchy/crispy.
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Re: It's been too long! Pizza!
Nice looking pie Mike. My girlfriend has requested a grilled pizza this weekend. I am happy to oblige with a goat cheese vegetable variant.
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Re: It's been too long! Pizza!
Gorgonzola, Fig and Pancetta Pizza

Pairing Suggestion:
Beer Since this pizza has a lot going on—from creamy cheese to sweet figs—pair it with a refreshing lager, like Tasmania's James Boag's. A sparkling rosé, like the NV Jansz Premium Rosé, would also work.

Pairing Suggestion:
Beer Since this pizza has a lot going on—from creamy cheese to sweet figs—pair it with a refreshing lager, like Tasmania's James Boag's. A sparkling rosé, like the NV Jansz Premium Rosé, would also work.
Fr@nc!s S0res1
"And those who were seen dancing were thought to be insane by those who could not hear the music."
I'm not sayin', I'm just sayin'.
"And those who were seen dancing were thought to be insane by those who could not hear the music."
I'm not sayin', I'm just sayin'.
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Re: It's been too long! Pizza!
Mike - can you give complete directions on method of making and handling the dough? I don't want "fried" like Paul's, just oven-baked.mike pobega wrote:Paul, this works for me. This year sans aluminum covering but the heat is concentrated around the pie nicely.
http://www.wineberserkers.com/viewtopic ... za#p338160
Here is one I did just last Friday with pretty good results. Wood burned, charred, browned, and crunchy/crispy.
I have not made pizza since my daughter was born - ummm, 17 years!
Merrill
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email:Merrill@EMHVineyards.com
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email:Merrill@EMHVineyards.com
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Re: It's been too long! Pizza!
Of course, Merrill.
Mine is 500 g bread flour
325 g water
10 g salt (I use sea)
7 (package) g of dry yeast
I put everything together and do a quick mix, then into the KitcehAid it goes. Worm dough hook until it pulls away from the sides. Cut this in half and place into 2 oiled dough retarding pans ( http://www.bariequipment.com/details.ph ... egory=9and ) into the fridge it goes. I get better result in about 4 days. I remove about 2 hours early and work dough once again and cover and let rest. I use as much bench dough as needed and I NEVER use a rolling pin. Let me know if you need additional help.
BTW, please look for the new Berserker/Pobega Pizza blog right here on this site sometime this week, It's called 'DIY Pie'.
Mine is 500 g bread flour
325 g water
10 g salt (I use sea)
7 (package) g of dry yeast
I put everything together and do a quick mix, then into the KitcehAid it goes. Worm dough hook until it pulls away from the sides. Cut this in half and place into 2 oiled dough retarding pans ( http://www.bariequipment.com/details.ph ... egory=9and ) into the fridge it goes. I get better result in about 4 days. I remove about 2 hours early and work dough once again and cover and let rest. I use as much bench dough as needed and I NEVER use a rolling pin. Let me know if you need additional help.
BTW, please look for the new Berserker/Pobega Pizza blog right here on this site sometime this week, It's called 'DIY Pie'.
Last edited by mike pobega on July 1st, 2011, 8:53 pm, edited 1 time in total.
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Re: It's been too long! Pizza!
Yeah, my head is swimming after reading this. I need help. I think it is called "LSEDI pie" - Let Someone Else Do it Pie.mike pobega wrote:Of course, Merrill.
Let me know if you need additional help.
BTW, please look for the new Berserker/Pobega Pizza blog right here on this site sometime this week, It's called 'DIY Pie'.
I advertised (I think it was last week) for a man to cook every night - must live out - and all the takers I got was 1: Tex - saying sorry, he's married. and 2) Bob Wood. Of course he wanted a plane ticket. Tra Vigne Pizzeria is looking better and better
![[flirtysmile.gif] flirtysmile](./images/smilies/flirtysmile.gif)
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EMH Vineyards - Home of the Black Cat
email:Merrill@EMHVineyards.com
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Re: It's been too long! Pizza!
This thread decided dinner:
Carrie's boboli pizza with pepperoni, caramelized onions, roasted tri-color bell peppers and a sprinkling of bacon bits. May not be from scratch, BBQ'd, etc., but it is simple, quick and very tasty.![cheers [cheers.gif]](./images/smilies/cheers.gif)
Carrie's boboli pizza with pepperoni, caramelized onions, roasted tri-color bell peppers and a sprinkling of bacon bits. May not be from scratch, BBQ'd, etc., but it is simple, quick and very tasty.
![cheers [cheers.gif]](./images/smilies/cheers.gif)
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Re: It's been too long! Pizza!
I like to make my own dough, but the results are also quite strong just grabbing a bag of dough from Trader Joe's or Whole Foods. I made six different pies tonight for 6 of us. Always fun to riff.
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Re: It's been too long! Pizza!
I use dough from a local Italian deli sometimes (or traders or whole foods). What tricks do you guys have for stretching this kind of dough? I always wonder if I have it too cold, too warm -- it doesn't seem to form as easily as my homemade dough. Thoughts?
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http://www.wineandfaith.com
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Re: It's been too long! Pizza!
With the TJ's dough I have to let it warm for at least half an hour. I find it quite a bit more glutinous than my own homemade dough, and, heaven forbid, sometimes I even need to use a rolling pin to help beat it into submission. It is not ideal, but in a pinch and a hurry one still ends up in a pretty good place.
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Re: It's been too long! Pizza!
Try the same recipe but use Tipo 00 flour, comes out with a perfect texture.mike pobega wrote:Of course, Merrill.
Mine is 500 g bread flour
325 g water
10 g salt (I use sea)
7 (package) g of dry yeast
I put everything together and do a quick mix, then into the KitcehAid it goes. Worm dough hook until it pulls away from the sides. Cut this in half and place into 2 oiled dough retarding pans ( http://www.bariequipment.com/details.ph ... egory=9and ) into the fridge it goes. I get better result in about 4 days. I remove about 2 hours early and work dough once again and cover and let rest. I use as much bench dough as needed and I NEVER use a rolling pin. Let me know if you need additional help.
BTW, please look for the new Berserker/Pobega Pizza blog right here on this site sometime this week, It's called 'DIY Pie'.
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Re: It's been too long! Pizza!
I've made Mike's dough a few times but I only use 1/2 of the yeast suggested. When I make bread I use 645 g of flour and only 1.5 g of yeast so seeing 7 g
of yeast for 500 g of flour freaked me out! Turns out just fine.
of yeast for 500 g of flour freaked me out! Turns out just fine.
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It's been too long! Pizza!
We often use TJ's dough as well. Our impression is that they changed the recipe some time back and it now has too little salt, so we add some and let it rise during the day. If used right out of the bag it's a little hard to work with but still okay in a pinch.
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Re: It's been too long! Pizza!
Had some jail-broken oven pizza last night....tasty stuff.


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Re: It's been too long! Pizza!
certainly different texture....i prefer the higher gluten/bread flour result..cjsavino wrote:Try the same recipe but use Tipo 00 flour, comes out with a perfect texture.mike pobega wrote:Of course, Merrill.
Mine is 500 g bread flour
325 g water
10 g salt (I use sea)
7 (package) g of dry yeast
I put everything together and do a quick mix, then into the KitcehAid it goes. Worm dough hook until it pulls away from the sides. Cut this in half and place into 2 oiled dough retarding pans ( http://www.bariequipment.com/details.ph ... egory=9and ) into the fridge it goes. I get better result in about 4 days. I remove about 2 hours early and work dough once again and cover and let rest. I use as much bench dough as needed and I NEVER use a rolling pin. Let me know if you need additional help.
BTW, please look for the new Berserker/Pobega Pizza blog right here on this site sometime this week, It's called 'DIY Pie'.
but, my favorite, delorenzo's in trenton/robbinsville uses AP and it turns out great...
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Re: It's been too long! Pizza!
Very Timely Thread...I was just gonna post my pizza exploits from last night
This was the best homemade pizza that I have ever had but it was so simple. Everyone was raving about it.
For Crust:
Rhodes frozen bread dough (or similar)
some honey
some salt
some flour
For "Sauce":
Can of Academia Barilla peeled cherry tomatoes (holy crap these are good and they make a great winter caprese)
Topping:
Olive oil
Salt
Grated or ground parmigiano (we used reggiano but whatever you want)
Fresh Mozzarella (we used homemade, but again, whatever)
Meats or veg (do any frying or slicing in advance cuz the pizzas go fast)
1. When the loaves have thawed and risen, mix in some honey (maybe 1t per small loaf) and a heavy pinch of coarse salt. Knead in flour til you get a non-sticky loaf. Cover and set aside to rise again for 15-30 minutes
2. Put a cast iron griddle on the middle rack of your oven and crank up the broiler.
3. Roll out a crust to desired thickness (more on the thinner side is better IMO with this technique)
4. Plop the naked crust on the hot griddle and broil til it browns up. Pop any big bubbles. (if you get uneven browning, lower your rack)
5. Flip it over and do the other side
6. Pull out and top with sauce, then cheese, then toppings, then drizzle w olive oil and coarse salt.
7. Throw it back under the broiler til done. (doesn't take long)
Everyone loved the margherita but another favorite was a sauceless pie with salt cured bacon (more of a funky pancetta flavor), sliced apple, rosemary, olive oil and a healthy sprinkling of coarse salt.
This was the best homemade pizza that I have ever had but it was so simple. Everyone was raving about it.
For Crust:
Rhodes frozen bread dough (or similar)
some honey
some salt
some flour
For "Sauce":
Can of Academia Barilla peeled cherry tomatoes (holy crap these are good and they make a great winter caprese)
Topping:
Olive oil
Salt
Grated or ground parmigiano (we used reggiano but whatever you want)
Fresh Mozzarella (we used homemade, but again, whatever)
Meats or veg (do any frying or slicing in advance cuz the pizzas go fast)
1. When the loaves have thawed and risen, mix in some honey (maybe 1t per small loaf) and a heavy pinch of coarse salt. Knead in flour til you get a non-sticky loaf. Cover and set aside to rise again for 15-30 minutes
2. Put a cast iron griddle on the middle rack of your oven and crank up the broiler.
3. Roll out a crust to desired thickness (more on the thinner side is better IMO with this technique)
4. Plop the naked crust on the hot griddle and broil til it browns up. Pop any big bubbles. (if you get uneven browning, lower your rack)
5. Flip it over and do the other side
6. Pull out and top with sauce, then cheese, then toppings, then drizzle w olive oil and coarse salt.
7. Throw it back under the broiler til done. (doesn't take long)
Everyone loved the margherita but another favorite was a sauceless pie with salt cured bacon (more of a funky pancetta flavor), sliced apple, rosemary, olive oil and a healthy sprinkling of coarse salt.
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Re: It's been too long! Pizza!
Had this exact combo at a local restaurant, an artisan beer and killer pizzas specialist. I get whre you're going with the lager, but Belgian Browns or Dubbels are great as well, so long as they don't have too much RS for your personal palate. The dark malt matches nicely with the sweet figs and gorgonzola, yet also handles the the salt and savory in the pancetta. Either way, not a bad way to enjoy a pie!Francis S wrote:Gorgonzola, Fig and Pancetta Pizza
Pairing Suggestion:
Beer Since this pizza has a lot going on—from creamy cheese to sweet figs—pair it with a refreshing lager, like Tasmania's James Boag's. A sparkling rosé, like the NV Jansz Premium Rosé, would also work.
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Re: It's been too long! Pizza!
I have. Not good results in the browning of my pie after 9 minutes.cjsavino wrote:Try the same recipe but use Tipo 00 flour, comes out with a perfect texture.mike pobega wrote:Of course, Merrill.
Mine is 500 g bread flour
325 g water
10 g salt (I use sea)
7 (package) g of dry yeast
I put everything together and do a quick mix, then into the KitcehAid it goes. Worm dough hook until it pulls away from the sides. Cut this in half and place into 2 oiled dough retarding pans ( http://www.bariequipment.com/details.ph ... egory=9and ) into the fridge it goes. I get better result in about 4 days. I remove about 2 hours early and work dough once again and cover and let rest. I use as much bench dough as needed and I NEVER use a rolling pin. Let me know if you need additional help.
BTW, please look for the new Berserker/Pobega Pizza blog right here on this site sometime this week, It's called 'DIY Pie'.
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Re: It's been too long! Pizza!
working on blog styled images...

Pizza topped with potato, pancetta gorgonzola, walnut seasoned with rosemary and thyme and garlic
here's the pizza a bit bigger


Pizza topped with potato, pancetta gorgonzola, walnut seasoned with rosemary and thyme and garlic
here's the pizza a bit bigger

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Re: It's been too long! Pizza!
Mel, that looks like it could slide right off my ipad. Awesome!
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Re: It's been too long! Pizza!
So TOTALLY HUNGRY now!!! That is beautiful. Come to my house next, please. You make the pizza, I'll supply the wine! 

______________________________
Cheers! Jeff Peterson-Davis
"Eat thy bread with joy, and drink thy wine with a merry heart." Ecclesiastes 9:7
http://www.wineandfaith.com
Cheers! Jeff Peterson-Davis
"Eat thy bread with joy, and drink thy wine with a merry heart." Ecclesiastes 9:7
http://www.wineandfaith.com
Re: It's been too long! Pizza!
Mel that's pure art! I need to get more motivated to use my camera in everyday situations.Mel Hill wrote:working on blog styled images...
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"Metal heart, you're not worth a thing" - Cat Power
"You keep me searching for a heart of gold" - Neil Young
"Metal heart, you're not worth a thing" - Cat Power
Re: It's been too long! Pizza!
Here's a recent pie Lori and I made. I'll post our dough recipe later but truth be told, she's the dough expert.
Zucchini from our garden, Copper River sockeye smoked on the BGE, Manchego cheese, yellow bell pepper & saffron sauce (courtesy Bobby Flay). 10 mins @ 650º
Zucchini from our garden, Copper River sockeye smoked on the BGE, Manchego cheese, yellow bell pepper & saffron sauce (courtesy Bobby Flay). 10 mins @ 650º
P ! g g ! n s
"You keep me searching for a heart of gold" - Neil Young
"Metal heart, you're not worth a thing" - Cat Power
"You keep me searching for a heart of gold" - Neil Young
"Metal heart, you're not worth a thing" - Cat Power
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Re: It's been too long! Pizza!
Fr@nc!s S0res1
"And those who were seen dancing were thought to be insane by those who could not hear the music."
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"And those who were seen dancing were thought to be insane by those who could not hear the music."
I'm not sayin', I'm just sayin'.
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Re: It's been too long! Pizza!
I have had this dough rising in the fridge for 24 hrs. I probably won't get to make it until Thurs or Fri. This is the longest I havegone with my go to Pizza Dough recipe rising. Jay's Signature Pizza Crust http://allrecipes.com/Recipe/jays-signa ... etail.aspx It will be interesting to see how the dough works out. I am going to grill / smoke the pizza's when I make them. I'll let you know how it turns out. Here is my dough right now after 24 hrs in the fridge:


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Re: It's been too long! Pizza!
Any advice / tips with punchdown time / grilling?
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Re: It's been too long! Pizza!
Did you punch it down once already or did it go right into fridge for a cold rise?Benjamin Sullivan wrote:Any advice / tips with punchdown time / grilling?
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Re: It's been too long! Pizza!
Right in the fridge. Should I punch it down 24 hrs in advance?mike pobega wrote:Did you punch it down once already or did it go right into fridge for a cold rise?Benjamin Sullivan wrote:Any advice / tips with punchdown time / grilling?
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Re: It's been too long! Pizza!
Thank you Mike for the recipe and pictures. This is inspiring. I need to make some pizza.http://www.wineberserkers.com/posting.p ... =6&t=40726#
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Everybody's bragging and drinking that wine
I can tell the Queen of Diamonds by the way she shines. . .
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Re: It's been too long! Pizza!
I tend to go with a thin, crispy, soda-cracker-style crust. Here's a photo of a recent pie.
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Re: It's been too long! Pizza!
What a yummie thread. Could not resist posting a favorite that goes with any EMH Blackcat Cab! Carmelized Vidalia Onion and Blue Cheese