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alan
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Post subject: 12 hours of pizza  Posted: Tue Jan 01, 2013 6:00 pm |
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| One Trick Dick |
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Joined: Wed Oct 20, 2010 10:27 pm
Posts: 520
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started NYE: standard pepperoni pie  pirogi pie w/ sour cream and hot sauce  2013: breakfast pie w/ leftover frittata and mashed potatoes  deep cuts 
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Tofulish
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Post subject: Re: 12 hours of pizza Posted: Tue Jan 01, 2013 6:11 pm |
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| Semen Strong |
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Joined: Tue Oct 19, 2010 7:10 pm
Posts: 15570
Location: Cliffbar NJ
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Pierogi pie?! OMG want!
Everything looks amazing - you're the Pizza Whisperer!
_________________
But on a cold winter night, when the wind whispers through the trees and a bright, white moon hangs heavy in the air, you might hear a sad cry like someone thinking he knows what's best for you, and that'll be the white man a-passin' you by. just mumbles
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GymClassZero
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Post subject: Re: 12 hours of pizza Posted: Tue Jan 01, 2013 8:28 pm |
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| Should Write a Goddam Book Already |
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Joined: Mon Jan 16, 2012 9:37 pm
Posts: 1082
Location: Western Mass
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Pierogi + pizza is something I didn't know I wanted so badly until now.
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“Heroes are ordinary people who make themselves extraordinary.” -Gerard Way
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studio
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Post subject: Re: 12 hours of pizza Posted: Tue Jan 01, 2013 9:20 pm |
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| Inflexitarian |
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Joined: Wed Oct 20, 2010 1:58 pm
Posts: 753
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Tenacious LD
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Post subject: Re: 12 hours of pizza Posted: Tue Jan 01, 2013 9:42 pm |
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| Weird Al Copycat |
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Joined: Sat Jan 28, 2012 5:01 pm
Posts: 444
Location: Coeur d' Alene, ID
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What crust recipe do you use? It looks awesome!
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I once caught the clap from a salty navy bean on shore leave. Damn beans.--Desdemona
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alan
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Post subject: Re: 12 hours of pizza Posted: Tue Jan 01, 2013 10:37 pm |
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| One Trick Dick |
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Joined: Wed Oct 20, 2010 10:27 pm
Posts: 520
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from THIS thread: alan wrote: 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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Rhizopus Oligosporus
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Post subject: Re: 12 hours of pizza Posted: Tue Jan 01, 2013 10:51 pm |
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| Dr Bronners, MD |
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Joined: Tue Oct 19, 2010 9:39 pm
Posts: 4666
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Pierogi pizza? Breakfast pizza? So much pizza genius!
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"Try to make a spaghetti. That is the best dessert for me. It does not require oven or freezer." -best spam ever
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njak
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Post subject: Re: 12 hours of pizza Posted: Tue Jan 01, 2013 11:42 pm |
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| Hearts James Cromwell |
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Joined: Wed Sep 05, 2012 8:07 pm
Posts: 50
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That crust looks so good!
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Tenacious LD
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Post subject: Re: 12 hours of pizza Posted: Tue Jan 01, 2013 11:51 pm |
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| Weird Al Copycat |
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Joined: Sat Jan 28, 2012 5:01 pm
Posts: 444
Location: Coeur d' Alene, ID
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alan wrote: from THIS thread: alan wrote: 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. Thanks!
_________________
I once caught the clap from a salty navy bean on shore leave. Damn beans.--Desdemona
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missmuffcake
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Post subject: Re: 12 hours of pizza Posted: Wed Jan 02, 2013 3:09 pm |
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| Vegan Vegan Vegan Vegan Vegan |
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Joined: Wed Oct 20, 2010 11:44 pm
Posts: 4101
Location: Modesto, CA
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nice! i like crazy toppings on mine though i rarely get to experiment with a picky boyfriend!
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-Some Girls Are Bigger Than Others-
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daisychain
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Post subject: Re: 12 hours of pizza Posted: Wed Jan 02, 2013 3:14 pm |
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| Has it on Blue Vinyl |
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Joined: Wed Aug 01, 2012 3:37 pm
Posts: 2112
Location: Ireland
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Oh. Wow.
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Meowchickameow meow! - Tofulish
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nickvicious
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Post subject: Re: 12 hours of pizza Posted: Fri Jan 04, 2013 5:19 pm |
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| Dying from Nooch Lung |
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Joined: Wed Oct 20, 2010 11:01 am
Posts: 3382
Location: Chandler, AZ
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GymClassZero wrote: Pierogi + pizza is something I didn't know I wanted so badly until now. Right?? So clever. Love this thread.
_________________
Half the lies I tell are not true.
"luckily us vegans dont go into cardiac arrest...but we do go into food comas" - Adam Crisis
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Veg-in-Training
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Post subject: Re: 12 hours of pizza Posted: Sat Jan 05, 2013 9:13 pm |
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| Brain Made of Raw Seitan |
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Joined: Wed Oct 20, 2010 1:37 pm
Posts: 1277
Location: Foresaken Desert
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bathsheba
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Post subject: Re: 12 hours of pizza Posted: Tue Jan 08, 2013 11:12 pm |
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| Hoards Peppermint Jo-Jos |
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Joined: Wed Oct 20, 2010 4:52 pm
Posts: 809
Location: Chicago
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jojo
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Post subject: Re: 12 hours of pizza Posted: Wed Jan 16, 2013 11:01 am |
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| Aired her grievances, lost the feat of strength |
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Joined: Wed Oct 20, 2010 1:56 pm
Posts: 3232
Location: Brighton, England.
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