TMO's Pizza Port

[Grant 302]

My pie came out not too bad over the weekend.Should have never mixed the red sauce with the white sauce that was in the fridge for a while.Hon did complain her stomach was bubbling later.........I plan on ordering out for Super Bowl Sunday!

Oh, Bobby!

 

[Grant 302]

Who the hell said pie had to be round? It's how it tastes that counts. I give kudos to you @byronj for trying.

Agreed. Round only matters if your working for a corporation that says to make it round or you don't get your bonus.

 

[Grant 302]

From two hours ago:

 

[byronj]

Who the hell said pie had to be round? It's how it tastes that counts. I give kudos to you @byronj for trying.

Thanks Tyme, I’m trying and I’m just having fun with this now. Pizza has been on my agenda for awhile now and TMO just helped push me to do it.

Next week I might try some meats on my oblong pie.

 

[byronj]

@Grant 302, what dough is that?

 

[Grant 302]

@Grant 302, what dough is that?

It's dough I make. Batch and stick several in the freezer. It's basically a french bread recipe. Just made a little 'drier' or stiffer. The only different ingredient I use is up to half type '00' (fine) flour by volume. I wouldn't recommend working with it at first and stick to all-purpose.

Below is a post I had on it before, now I make the balls ~half that size for 12" screens. And lately I've been proofing the dough for 4-7 days in the fridge.

I don't prep by recipe per se. Most important thing is to make it as stiff as possible. No sugar. Flour mixed in to 'rejection'. I use from a bit less than half '00' flour maybe down to about 1/3, sometimes just all-purpose. I use ~1lb+ for the 16" screen. Let the whole batch rise/double and punch down before separating for the dough balls. Coat each dough ball with oil or butter. Proof in the fridge for 2 to 4 days. Freeze the other dough balls in ziplock bags.

Each doughball is about:
2+ cups flour
3/4-1 tsp salt
1 tsp yeast
3/4 cup water
1tbs olive oil or butter to coat

Nothing special! The important thing about cooking on a screen is to keep the dough stiff/dry enough so it doesn't stick. Nothing worse than cleaning crust from dough that was too soft out of the screen holes.

I prefer to work with the dough cold - out of the fridge

I'd prefer to work with cornmeal, but I use flour because I hate cleaning up cornmeal :-/

Shaped by hand


Slap and toss if the dough is 'green' or stretch over two fists if older and soft. Be gentle if handling warm dough. Otherwise, you're effectively punching it down.

Stretch to fit screen.

Sauce, cheese and top.

Preheat to about 375-400º (higher for heavier toppings) and bake for about 6 minutes with the burner ON set to 450º, two more minutes on broil with the burner ON set to 500º. Remove if crust is brown or leave in with burners OFF until it is.

 

[byronj]

Thanks

 

[302BOB]

Who the hell said pie had to be round?

Definitely not me!!!! I haven't made a round one yet.I have always start with my rectangular cookie sheet to create my masterpieces

 

[Grant 302]

Weekly pies:


As thin as I can make it by hand:




Was also supposed to batch some dough in the afternoon. Didn't happen.
.

 

[302BOB]

Once again, You've hit the mark Grant!!! I love it when a pizza is cooked til the cheese has a little brown color to it...I wimped out and had a Red Baron pepperoni pie during the Super Bowl.....dolled it up with some extra moz and olive oil and minced garlic.

 

[Grant 302]

Two pizzas this week...had to change it up a bit.

with

SPAM

 

[TMSBOSS]

Spam pizza??? I thought you were doing well in the markets. Oh well.

 

[Grant 302]

lol. There was talk about SPAM pizza a while back. None ever materialized. I had to do it.

 

[TymeSlayer]

I love the Spam pizza. So how did you like it Grant?

 

[Grant 302]

Was okay. Main thing was that everyone liked it. 2 of 3 kids ordered it. I thought the SPAM flavor was a little lost in the other ingredients. Could've used more or maybe not the lower salt version (at least I think that's what I used). Maybe thicker/bigger pieces would've worked better. Or maybe cube it small and lay it on thick.

I don't really like 'Hawaiian' pizzas, but someone who does might want to try it with pineapple...would be more 'authentic' in a way.

It's not replacing pepperoni for me, but I might make it once in a while. Or if the kids ever ask for it.

 

[TymeSlayer]

Cube it like ham - kids like it better that way rather than a slab.
If you do cut slabs, throw a bit of Camp Dog on it. It'll give it a lift. It's used mostly on cajun seafood but I use it on my homemade wings, chicken stew and all the variety of chillis I make. It is by far the best seasonings as judged by them thar Louiseann kinfolk.

https://campdogcajunseasoning.com/

 

[Grant 302]

Sounds like a great idea. I use cajun spices on a whole bunch of stuff. Salmon, pork chops, wings. I'll try it next tyme. I'll try to find Camp Dog when the shaker I have runs out.

 

[302BOB]

maybe not the lower salt version

Lower salt often translate to less flovor...That's why restaurants use salt a lot when cooking their meals.Never had a Spam Pizza or any Spam for yrs for that matter.Do you fry it before you put it on the Pizza to bake? Never heard of Camp Dog seasoning around here.I'm sure if the kids ask for that Spam Pie again , you may be on to something.

 

[VoodooBoss]

 

[Grant 302]

My younger sis texted me that this morning. I would have reserved the night for Pizza if I knew!