So I found some 10 day old dough in the downstairs fridge... Yep, pizza again with pics.

[Hayabusa Rider]

It was an unusually long ferment for me. It got pushed back and I missed pulling it out.

I roughly formed it into a disk and let warm for a bit, put my gas stove at highest setting and got the broiler going at max. This was after about 6 minutes.

 

[Zanovar]

Damn,that looks bloody delicious

 

[Hayabusa Rider]

Damn,that looks bloody delicious

It tasted pretty good but my mistake was not using a large enough frying pan. The rim was too large for the crust and if it had been stretched to 12 or more inches I would have had a decent Neo-neapolitan style. But it was tasty

 

[Zanovar]

I just checked my freezer for pizzas.none left,the screams were heard the world over.

 

[Hayabusa Rider]

I just checked my freezer for pizzas.none left,the screams were heard the world over.

Do you make your own?

 

[Zanovar]

Nope,im lazy just throw them in the oven.my sis/nephews make their own great stuff.

 

[Hayabusa Rider]

Nope,im lazy just throw them in the oven.my sis/nephews make their own great stuff.

Heh, that's fair enough

If you ever want to try your own I would be willing to give you some pointers. Just minutes ago I just put aside 2.5 kilos of dough to rise over the next 45 hours or so, then I'll divide into balls and put into 32 oz containers then into the fridge where they will keep a long time. Naturally you don't have to do that but having 4 or so dough balls that are ready to work within a few hours (you want to dough to warm a bit) you have something you simply cannot buy in 95% of America.

 

[Kaido]

Welcome to Club Pizza!

 

[nakedfrog]

Heh, that's fair enough

If you ever want to try your own I would be willing to give you some pointers. Just minutes ago I just put aside 2.5 kilos of dough to rise over the next 45 hours or so, then I'll divide into balls and put into 32 oz containers then into the fridge where they will keep a long time. Naturally you don't have to do that but having 4 or so dough balls that are ready to work within a few hours (you want to dough to warm a bit) you have something you simply cannot buy in 95% of America.

I gotta get on this train one of these days. Biggest part for me will probably be nailing the sauce, so I probably need to start there.

 

[Kaido]

Heh, that's fair enough

If you ever want to try your own I would be willing to give you some pointers. Just minutes ago I just put aside 2.5 kilos of dough to rise over the next 45 hours or so, then I'll divide into balls and put into 32 oz containers then into the fridge where they will keep a long time. Naturally you don't have to do that but having 4 or so dough balls that are ready to work within a few hours (you want to dough to warm a bit) you have something you simply cannot buy in 95% of America.

It's really fun cracking codes in food, especially when your results are so good! I started cooking a number of years ago (didn't even know how to boil water!) & I've since added grilling, smoking, pressure-cooking, sous-viding, bread-baking, and pizza-baking to my set of skills. And by skills I mean, you get a few quality tools & then follow some checklists (recipe procedures) to get amazing results.

For cooking & life in general, there was always a high mental barrier because I thought you needed talent & a lot of hard work, and it just seemed like a major chore to do. Turns out it's stupid easy once you get all setup & get some solid procedures for good results locked down. I know that sounds a little technical, but it's really not...I make amazing food all the time & it's a piece of cake! Not a huge effort, not difficult, and a big improvement to my life (and budget!).

 

[Hayabusa Rider]

I gotta get on this train one of these days. Biggest part for me will probably be nailing the sauce, so I probably need to start there.

[quote author=jsaras link=topic=52641.msg564177#msg564177 date=1549314030]
28 oz can crushed tomatoes (Wal Mart, Kroger or Smart & Final brand,
Code on the can is 5TPCG OL or 5TGPK OL )
¼ tsp fresh ground black pepper (optional)
½ tsp salt
1-2 tsp oregano
1-2 TB of oil (olive, grapeseed or avocado)
1/2 clove garlic or ½ Dorot frozen garlic cube or ¼ tsp garlic powder (or ½ clove equiv)
¼ tsp ground fennel (optional, but very recommended)
1/8 tsp (dash) crushed red pepper (optional, adds a zesty element)
½ Dorot frozen basil cube (optional)


Add salt and black pepper directly to the canned tomatoes.

Put the oil and all the spices into a small microwave safe container such as a ramekin or a coffee cup. Ensure that all the spices are wet from being covered in olive oil. Microwave the mixture for two minutes at 30% power. This is called “microwave extraction”. This technique gives you the same effect of cooking the sauce, without the negative effects of cooking canned tomatoes. The herbs and spices get infused into the oil, so you get the benefits of cooking the sauce without cooking the tomatoes.

Pour the oil/spice mix into a container with the tomatoes. Close the container and shake the heck out of it. It is ready to serve immediately, but it is better if refrigerated overnight. Note that pizza sauce should be applied to a pizza when it has reached room temperature.

"New York" variation: Same as above, but only use salt, oregano and garlic.
[/quote]



User jsaras at pizzamakingforums gets the credit here, maybe the best pizza site there is. I used dried spices and note this is NOT a cooked sauce. The sauce should cook on the pie. I wouldn't worry about lot numbers or any of that. Cento or whatever brand of crushed tomatoes would work fine.

 

[Mayne]

i wish i had sent you my 25 dollars last week instead of pizzaville. I ate cardboard that night

 

[nakedfrog]

28 oz can crushed tomatoes (Wal Mart, Kroger or Smart & Final brand,
Code on the can is 5TPCG OL or 5TGPK OL )
¼ tsp fresh ground black pepper (optional)
½ tsp salt
1-2 tsp oregano
1-2 TB of oil (olive, grapeseed or avocado)
1/2 clove garlic or ½ Dorot frozen garlic cube or ¼ tsp garlic powder (or ½ clove equiv)
¼ tsp ground fennel (optional, but very recommended)
1/8 tsp (dash) crushed red pepper (optional, adds a zesty element)
½ Dorot frozen basil cube (optional)


Add salt and black pepper directly to the canned tomatoes.

Put the oil and all the spices into a small microwave safe container such as a ramekin or a coffee cup. Ensure that all the spices are wet from being covered in olive oil. Microwave the mixture for two minutes at 30% power. This is called “microwave extraction”. This technique gives you the same effect of cooking the sauce, without the negative effects of cooking canned tomatoes. The herbs and spices get infused into the oil, so you get the benefits of cooking the sauce without cooking the tomatoes.

Pour the oil/spice mix into a container with the tomatoes. Close the container and shake the heck out of it. It is ready to serve immediately, but it is better if refrigerated overnight. Note that pizza sauce should be applied to a pizza when it has reached room temperature.

"New York" variation: Same as above, but only use salt, oregano and garlic.

User jsaras at pizzamakingforums gets the credit here, maybe the best pizza site there is. I used dried spices and note this is NOT a cooked sauce. The sauce should cook on the pie. I wouldn't worry about lot numbers or any of that. Cento or whatever brand of crushed tomatoes would work fine.

I'll give it a go!

 

[Mayne]

arent't we almost neighbours? i send you weed, you send the good stuff to me.

 

[Hayabusa Rider]

Turns out it's stupid easy once you get all setup & get some solid procedures for good results locked down

My opinion is that people are so used to someone else preparing food for them that they are fearful of learning to do it themselves and imagine more trouble than is the reality. The only requirement is planning ahead. A baking stone or steel is optimal but a large skillet would work. A 14" cast iron pizza pan properly used is fine as you know. Food processors for kneading a pie that size are ordinary kitchen appliance fare. If folks want to join the Pizza Club then we here can walk beginners through the process.

 

[Mayne]

imagine fast food ups'd or fedex....thats fucked

 

[Mayne]

here's you shitty fries and 3 day old kfc...i actually just want the potato salad...gonna be garbage though.

 

[Hayabusa Rider]

I'll give it a go!

The greatest challenge is not eating it

 

[dank69]

Missed pulling it out.

 

[Muse]

My opinion is that people are so used to someone else preparing food for them that they are fearful of learning to do it themselves and imagine more trouble than is the reality. The only requirement is planning ahead. A baking stone or steel is optimal but a large skillet would work. A 14" cast iron pizza pan properly used is fine as you know. Food processors for kneading a pie that size are ordinary kitchen appliance fare. If folks want to join the Pizza Club then we here can walk beginners through the process.

I used to make pizza all the time, still do once in a great while. I might have a dough in the freezer. If I do, it's been so long I'll probably have to revive it by chucking it (thawed) in my bread machine with some active dry yeast.

I have some Italian sauce in jars that I canned last summer that is out of this world, made with my home grown tomatoes.

I have several sizes of professional pizza pans, aluminum. Maybe not the best but with a super hot oven (500 + degrees), it comes out great.

There are infinite different things you can do with pizza, topping combinations. Sometimes the most unconventional approaches can be fantastic.

 

[Muse]

An old dough can be an exceptionally flavorful dough as long as nasty organisms haven't taken over. That's why sour dough can be so great. It's been worked over by yeasts again and again and over a long period of time.

 

[Hayabusa Rider]

An old dough can be an exceptionally flavorful dough as long as nasty organisms haven't taken over. That's why sour dough can be so great. It's been worked over by yeasts again and again and over a long period of time.

It was very tasty indeed. Yesterday I divided the dough I had fermenting into 8 containers instead of dividing after two days and each will make a 14 inch pizza. Once they are gone then I have some ischia culture that I'll try next but with a smaller batch. Good thing I have a means of weighing out in micrograms if need be. The amount of yeasts or cultures in a small batch is tiny.

 

[nakedfrog]

I still need to find fennel somewhere, forgot when I was at Whole Foods the other day (the other grocery stores I go to, I haven't found any), but even without it that was some tasty sauce. 10/10 will make again.