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 Post subject: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 6:58 pm 
One Trick Dick
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from scratch:
dough
sauce

out the box:
FYH mozz
Upton's Italian seitan


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 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 6:59 pm 
One Trick Dick
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bigger image:
http://i.imgur.com/rBZoI.jpg


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 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 7:04 pm 
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That crust looks incredible! Was there a particular recipe you used?

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 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 7:18 pm 
One Trick Dick
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5 cups caputo flour
1.5t yeast
3t salt
1.5T sugar
3T olive oil
~2 cups water (as needed)
Makes 2 large (I mean, LARGE) pies or more smaller ones.

I mix/knead by hand. Keep the dough slightly tacky but not sticky. It should hold its shape but be easily pliable. This is really the difficult part, just getting the feel for the proper consistency. I used to use a mixer, but the results are so much better with the hands-on approach. Cut into 2 or more equal portions and ball. You can use it the same day if you allow it time to rise, but I prefer to let it ferment in the fridge for a couple days. I use (and reuse) large freezer-style Ziplock baggies. Lightly oil the balls, place them in their own baggie, and tuck them away in the fridge. The day I plan on baking, I pull dough out around lunch, ball it up and cover it (not wrapped, just covered) with plastic wrap. Let it rise for a couple hours, knead it and re-ball it, cover and let rise again. By dinner time, it should be soft and supple and easily stretched with a gentle hand. Stretch it a bit on the counter and then toss like a pro.


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 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 7:21 pm 
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dang, alan!

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 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 7:24 pm 
One Trick Dick
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Peter Reinhart's American Pie is a must read for anyone interested in getting into some serious pie artisanry. My recipe is basically his NY style dough, slight differences in technique here and there.


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 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 7:25 pm 
One Trick Dick
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kittee wrote:
dang, alan!


Sorry, it's chock full o' gluten, kittee. :(


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 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 7:29 pm 
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That crust looks amazing!


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 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 7:37 pm 
One Trick Dick
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The sauce is the real winner, here. I started with sautéed onions before adding my tomatoes this time, game changed. I wish I still had some decent heirlooms and the space/ambition to can.


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 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Tue Nov 13, 2012 9:31 pm 
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You are the Crust Master...so many dough bubbles...

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 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Tue Nov 13, 2012 10:12 pm 
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DAT CRUST.

I need to stop being lazy/intimidated and just read/bake through my Peter Reinhart book.

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 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Wed Nov 14, 2012 8:11 pm 
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Those charred spots on your crust are what I am always striving for when I make pizza. Someday! I am going to try your recipe next week! Thanks for sharing Alan.

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