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Thread: Pizza

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    Quote Originally Posted by ExpressLane View Post
    Where did you get your sourdough starter.
    From a neighbor who owns a pizza shop...he gave me (and other neighbors) 30g with instructions about how to expand the baby starter into the mother starter....

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    Quote Originally Posted by TOP View Post
    From a neighbor who owns a pizza shop...he gave me (and other neighbors) 30g with instructions about how to expand the baby starter into the mother starter....
    Notice if you will how you failed to address the question.

    You are better than this TOP!

    I feel sure on this!
    This illegal illegitimate regime that runs America is at fault...not me.... they do not represent me and I have long objected to their crimes against humanity.

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    Quote Originally Posted by Hawkeye10 View Post
    Notice if you will how you failed to address the question.

    You are better than this TOP!

    I feel sure on this!
    ??????

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    Quote Originally Posted by TOP View Post
    ??????
    Look...I cant be bothered with your lack of ability to comprehend......we are going to the beach in a few hours....we are looking at three 100+ days in a row....in JUNE!

    I get what I want!

    Steve
    This illegal illegitimate regime that runs America is at fault...not me.... they do not represent me and I have long objected to their crimes against humanity.

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    Quote Originally Posted by Hawkeye10 View Post
    Look...I cant be bothered with your lack of ability to comprehend......we are going to the beach in a few hours....we are looking at three 100+ days in a row....in JUNE!

    I get what I want!

    Steve
    OK....Have fun

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    Quote Originally Posted by TOP View Post
    OK....Have fun
    Ya....look.....I mean this as a compliment....really....I do...But U R A piece of work TOP!.
    This illegal illegitimate regime that runs America is at fault...not me.... they do not represent me and I have long objected to their crimes against humanity.

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    After I got the starter...
    "Scoop your starter in a larger container..I use a 4 cup Ziplock Screw Top container. To that 30g of starter, mix in 60g of filtered, room temperature water & 60g of King Arthur's All Purpose flour. Mix well.
    2. Let this sit at RT..room temperature, for 6-8 hours @ approximately 75°. It will triple in volume. A good way to test if it has peaked is wrapping a rubber band around the container at it's original level.
    3. Once it has totally risen, you now have 150g of starter..= 30g of starter + 60g of water + 60g of flour. Put this in your fridge for 1 week.
    4. After 1 week, remove your starter from your fridge, discard everything except 30g of your starter and do the whole process over again.
    5. When it's time to make bread, time it out so when it has peeked. Remove the appropriate amount for your recipe, feed what's left with flour and water at a 1:2:2 ratio, put it back in the fridge and keep feeding it once a week. If you make make bread or pizza dough once a week, you can time your feedings with your dough prep. "

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    Quote Originally Posted by TOP View Post
    After I got the starter...
    "Scoop your starter in a larger container..I use a 4 cup Ziplock Screw Top container. To that 30g of starter, mix in 60g of filtered, room temperature water & 60g of King Arthur's All Purpose flour. Mix well.
    2. Let this sit at RT..room temperature, for 6-8 hours @ approximately 75°. It will triple in volume. A good way to test if it has peaked is wrapping a rubber band around the container at it's original level.
    3. Once it has totally risen, you now have 150g of starter..= 30g of starter + 60g of water + 60g of flour. Put this in your fridge for 1 week.
    4. After 1 week, remove your starter from your fridge, discard everything except 30g of your starter and do the whole process over again.
    5. When it's time to make bread, time it out so when it has peeked. Remove the appropriate amount for your recipe, feed what's left with flour and water at a 1:2:2 ratio, put it back in the fridge and keep feeding it once a week. If you make make bread or pizza dough once a week, you can time your feedings with your dough prep. "
    Thanks I'm going to order some starter and give it a try.

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    Here is another video . This one is on making pizza using a biga


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    TOP (06-26-2021)

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    Being proud of making your own pizza dough is like being proud of growing your own rice. Yeah, you can do it, by why bother. Just buy the dough...ten times easier and almost always works out better.

    Anyway...I make my own pizza just about every week during football season. Vary the toppings. But here is a look at my mushroom pizza. (sometimes I make it with sauted eggplant bits and sliced green bell peppers.)


    ON HIS WORST DAY, JOE BIDEN IS A BETTER PRESIDENT THAN TRUMP WAS ON HIS BEST DAY!

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    Quote Originally Posted by Frank Apisa View Post
    Being proud of making your own pizza dough is like being proud of growing your own rice. Yeah, you can do it, by why bother. Just buy the dough...ten times easier and almost always works out better.

    Anyway...I make my own pizza just about every week during football season. Vary the toppings. But here is a look at my mushroom pizza. (sometimes I make it with sauteed eggplant bits and sliced green bell peppers.)


    Looks delicious!!....Some people like making their own....Pre-made rice? NEVER..3..Next you'll be telling me you do fresh corn in the microwave...lol...Hope you're well....

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    I had a summer job in an amusement park pizza stand as a young teen.
    It was 135º in front of the oven on some days.

    Pizza is good. Better if somebody else makes it.
    Patriotism is the last refuge of a scoundrel. Samuel Johnson, 1775
    Religion....is the opiate of the people. Karl Marx, 1848
    Freedom's just another word for nothin' left to lose. Kris Kristofferson, 1969

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    Quote Originally Posted by TOP View Post
    Looks delicious!!....Some people like making their own....Pre-made rice? NEVER..3..Next you'll be telling me you do fresh corn in the microwave...lol...Hope you're well....
    I'm doing great, TOP.

    Never did corn in the microwave...but I know people who do. Sounds weird to me. I boil the corn...actually, just dunk it in hot water for a minute and a half. I want my corn to be damn near raw...I love it when it pops when you bite into it. (In fact I usually eat an ear or two raw.) Jersey corn is only around for about 6 weeks...and we have it as often as possible.
    ON HIS WORST DAY, JOE BIDEN IS A BETTER PRESIDENT THAN TRUMP WAS ON HIS BEST DAY!

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    I have always thought it's funny that his avatar leans right.

    His pizza look good. I personally have never found a premade pizza crust worth eating. I tried three or four different brands. I prefer a crust that is crispy and soft and full of air. Most commercial crust are dead and flat. Maybe I just have not found the right on.

    I love corn I prefer young tender cornels and boil it 15 minute in a rolling boil. Occasionally I'll pull the husks back silk it then pull the husk back over the ear and tie it off and then soak in water for an hour and then grill it on the charcoal grill. I also make Mexican Street Corn too. If I am in a real hurry and just cooking for myself I will wrap an ear in plastic wrap and microwave for two minutes. But that is just a time saver . Its like using store bought pizza dough.
    Last edited by ExpressLane; 06-26-2021 at 08:26 AM.

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    Quote Originally Posted by ExpressLane View Post
    Anyone here like to cook their own pizza. I enjoy making my own pizza dough. Right now I cook in a regular electric oven. I have asked for a wood fire or gas fired out door pizza oven for Christmas. Anyway I prefer a 70% hydration dough and I use a 00 flour. It makes a very pliable dough. Comes out crispy and soft crust. This video explains how to do it. I use half the salt that he recommends but everything else is the same.

    If you have to cook in a regular oven I strongly recommend you just put sauce on your dough and no other toppings then cook at the highest temp your oven can go. When the crust starts to brown then remove and add toppings and return to the oven until cheese is melted. Also a pizza stone is mandatory.



    One of the top two pizza flours sold. https://www.amazon.com/Antimo-Caputo...4652814&sr=8-6
    My Aunt Katy owned a very successful Pizza business- KATY'S PIZZA here in Dallas for decades! She supplied bars and other eating/drinking establishments with home made half/baked pizzas that they would finish cooking, in about 10 minutes or less, in professional stainless steel pizza ovens that she also supplied the bars.

    It was a great business, as her pizzas were basically sold on consignment, and she had her pizzas in over 100 bars in the area. She sold 1000's of her pizzas weekly.

    You can buy these ovens now on Amazon. And there are plenty of used ones at every Restaurant supply store as well.

    https://www.amazon.com/dp/B07KB28CFX...xpY2s9dHJ1ZQ==
    Last edited by Geeko Sportivo; 06-26-2021 at 08:43 AM.

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