| Register  | FAQ  | Search | Login 
It is currently Thu Oct 23, 2014 9:29 am

All times are UTC - 6 hours [ DST ]




Post new topic Reply to topic  [ 12 posts ] 
Author Message
 Post subject: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 6:58 pm 
Offline
One Trick Dick
User avatar

Joined: Wed Oct 20, 2010 10:27 pm
Posts: 572
Image

from scratch:
dough
sauce

out the box:
FYH mozz
Upton's Italian seitan


Top
 Profile  
 
 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 6:59 pm 
Offline
One Trick Dick
User avatar

Joined: Wed Oct 20, 2010 10:27 pm
Posts: 572
bigger image:
http://i.imgur.com/rBZoI.jpg


Top
 Profile  
 
 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 7:04 pm 
Offline
Top of the food chain & doesn't need to prove it
User avatar

Joined: Mon Jul 11, 2011 1:27 am
Posts: 652
Location: Southern Maryland
That crust looks incredible! Was there a particular recipe you used?

_________________
Imma let you finish, but the Paranthropus Boisei were the greatest vegans ever.

Ugh I saw all these cave paintings complaining about vegan cheese options. I don't miss those days. -Isa


Top
 Profile  
 
 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 7:18 pm 
Offline
One Trick Dick
User avatar

Joined: Wed Oct 20, 2010 10:27 pm
Posts: 572
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.


Top
 Profile  
 
 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 7:21 pm 
Offline
Drunk Dialed Ian MacKaye
User avatar

Joined: Wed Oct 20, 2010 12:09 am
Posts: 1803
Location: New Portleans
dang, alan!

_________________
Cake Maker to the Stars

pakupaku
XGFX: Vegan Gluten-Free Stuff
"Stupid society. I'm gonna go put on bikini kill."~Susie Tofu Monster
"Kittee is wise. Listen to Kittee."~Aruna--> the PPKr currently known as mumbaikar

Top
 Profile  
 
 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 7:24 pm 
Offline
One Trick Dick
User avatar

Joined: Wed Oct 20, 2010 10:27 pm
Posts: 572
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.


Top
 Profile  
 
 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 7:25 pm 
Offline
One Trick Dick
User avatar

Joined: Wed Oct 20, 2010 10:27 pm
Posts: 572
kittee wrote:
dang, alan!


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


Top
 Profile  
 
 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 7:29 pm 
Offline
Should Write a Goddam Book Already
User avatar

Joined: Tue Jun 14, 2011 9:51 am
Posts: 1084
Location: Minnesota
That crust looks amazing!


Top
 Profile  
 
 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Mon Nov 12, 2012 7:37 pm 
Offline
One Trick Dick
User avatar

Joined: Wed Oct 20, 2010 10:27 pm
Posts: 572
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.


Top
 Profile  
 
 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Tue Nov 13, 2012 9:31 pm 
Offline
Inflexitarian
User avatar

Joined: Thu Aug 11, 2011 2:42 am
Posts: 732
Location: Adelaide, South Australia
You are the Crust Master...so many dough bubbles...

_________________
Visit my blog! http://magicjelly.com.au/blog/


Top
 Profile  
 
 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Tue Nov 13, 2012 10:12 pm 
Offline
Shopped till she dropped
User avatar

Joined: Wed Oct 20, 2010 5:36 pm
Posts: 1689
Location: the land of too much wine and wind
DAT CRUST.

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

_________________
I just brought out the carrot sticks. This is war. - paprikapapaya

I GOT YER VAGILANTE JUSTICE RIGHT HERE. ::grabs crotch:: - DarthCupcake


Top
 Profile  
 
 Post subject: Re: It's been a minute since I posted... PIZZA
PostPosted: Wed Nov 14, 2012 8:11 pm 
Offline
Huffs Nutritional Yeast
User avatar

Joined: Sat Oct 23, 2010 1:57 am
Posts: 105
Location: Portland, OR
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.

_________________
I hate people but I love cookies.


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 12 posts ] 

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 0 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum and fancied up by What Cheer