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Author Topic: The Pizza Thread  (Read 63096 times)

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02ebz06

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Re: The Pizza Thread
« Reply #495 on: February 12, 2023, 10:10:44 AM »

Not I.  I think I made Neapolitan once, rest have all been NY style.
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02ebz06

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Re: The Pizza Thread
« Reply #496 on: February 18, 2023, 01:46:46 PM »

Sausage and mushroom today.

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BigDave83

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Re: The Pizza Thread
« Reply #497 on: February 18, 2023, 04:06:08 PM »

Looks great, my favorite toppings if a dew onions were on it yet.
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yorkdude

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Re: The Pizza Thread
« Reply #498 on: February 19, 2023, 05:07:22 AM »

Looks great, my favorite toppings if a dew onions were on it yet.
I agree a few onions and bingo.
That’s not to say I wouldn’t do some real damage to that one. :clap:
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02ebz06

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Re: The Pizza Thread
« Reply #499 on: February 19, 2023, 09:33:49 AM »

I like it with onions too.  Just didn't think of it.   :(
Too much going on with planning and doing.
Cooking a brisket point last night, Pastrami making, Jerky making this week, Costco trip, and cooking another rack of ribs this week.
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Bruce here - These are my cooking toys:
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Quadman750

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Re: The Pizza Thread
« Reply #500 on: February 23, 2023, 11:03:34 AM »

Looks great!
Is that an Ooni pellet oven or one of the inserts for a grill ?
It’s an off brand like an ooni
« Last Edit: February 23, 2023, 11:13:12 AM by Quadman750 »
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Bentley

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Re: The Pizza Thread
« Reply #501 on: February 25, 2023, 08:42:21 PM »

All AP, not for me.  Been using 50/50 with OO.  I think I am going back to all OO.

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BigDave83

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Re: The Pizza Thread
« Reply #502 on: February 26, 2023, 08:07:16 AM »

All AP, not for me.  Been using 50/50 with OO.  I think I am going back to all OO.



It looks good from here. May I ask what you see different between the 2 flours? I have looked but only ever found 00 in a pizza crust kit, never just bags of it. I have used bread flour and I have used AP and even a mix of the two, I really couldn't tell much difference in the end product. Just curious on what I am missing or maybe not looking for in the finished pizza.
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urnmor

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Re: The Pizza Thread
« Reply #503 on: February 26, 2023, 08:46:29 AM »

All AP, not for me.  Been using 50/50 with OO.  I think I am going back to all OO.



It looks good from here. May I ask what you see different between the 2 flours? I have looked but only ever found 00 in a pizza crust kit, never just bags of it. I have used bread flour and I have used AP and even a mix of the two, I really couldn't tell much difference in the end product. Just curious on what I am missing or maybe not looking for in the finished pizza.

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Bentley

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Re: The Pizza Thread
« Reply #504 on: February 26, 2023, 09:44:48 AM »

Its probably lack of dough knowledge, but in a word chewyness!
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02ebz06

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Re: The Pizza Thread
« Reply #505 on: February 26, 2023, 10:09:45 AM »

The one thing about 00 flour is it has a higher protein content than AP.
Which makes it necessary to bake it at a higher temp (850+) to brown.
50/50 AP/00 would help some with the browning some.
Adding sugar or DMP (Diastatic Malt Powder) can help with browning if using all 00 flour.

Pizza does look good.
« Last Edit: February 26, 2023, 10:53:13 AM by 02ebz06 »
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Bentley

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Re: The Pizza Thread
« Reply #506 on: March 05, 2023, 06:29:41 PM »

100% OO, about 55% hydration. Memphis Pro @ 550° for 7 minutes, 5 minutes @ 450° and 2 minutes on off!  Hot Sausage, Salami does not belong on Pizza and black olives!  Live and learn!






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BigDave83

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Re: The Pizza Thread
« Reply #507 on: March 05, 2023, 07:44:34 PM »

I thought salami was kind of like bacon it went with everything.

I would eat your salami and black olive pizza.
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yorkdude

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Re: The Pizza Thread
« Reply #508 on: March 06, 2023, 04:29:13 AM »

I thought salami was kind of like bacon it went with everything.

I would eat your salami and black olive pizza.
That makes 2 of us, looks great.
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02ebz06

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Re: The Pizza Thread
« Reply #509 on: April 02, 2023, 03:42:11 PM »

Hadn't posted any pizza pics in a while as they have all been Sausage pizza.
Have a whole bunch of sausage I'm trying to get rid of as I am not that happy with and too cheap to throw it away.

Making an exception today as this is a new Italian spice recipe and I really like it.
Will be using this recipe from now on, so I guess I will have to put the other sausage in eggs and pasta dishes.

 
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Bruce here - These are my cooking toys:
Lone Star Grillz 20x42 Pellet Grill (on order),   CampChef XXL Vertical Pellet Smoker,   Grilla Grills Primate (on order),   Pizza Party Emozione pizza oven
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