Grant 302
basic and well known psychic
Visitors gone...back to pizza tyme this week!
The Mustang Forum for Track & Racing Enthusiasts
Taking your Mustang to an open track/HPDE event for the first time? Do you race competitively? This forum is for you! Log in to remove most ads.
- Welcome to the Ford Mustang forum built for owners of the Mustang GT350, BOSS 302, GT500, and all other S550, S197, SN95, Fox Body and older Mustangs set up for open track days, road racing, and/or autocross. Join our forum, interact with others, share your build, and help us strengthen this community!
TMO's Pizza Port
- Thread starterVoodooBoss
- Start date
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Had a "doctored" up Stop and Shop Supreme pizza....Added moz, minced garlic, olive oil,and some other stuff....Hey for what it was it wasn't bad........I'll leave it at that............
Grant 302
basic and well known psychic
Thursday night pies. Fresh mozz this time:
I keep forgetting to take pics when I cut the dough ball in two...but you can see on both were the crust is less round. I basically gather/pinch the middle together and make the cut as small as possible. The cut areas 'finish' differently and are more difficult to shape evenly.
I keep forgetting to take pics when I cut the dough ball in two...but you can see on both were the crust is less round. I basically gather/pinch the middle together and make the cut as small as possible. The cut areas 'finish' differently and are more difficult to shape evenly.
Grant, Glad your company finally left.....I've been starving! I ate the first pie pictured all by myself, but I saved you a slice...
...You take it to the next level with fresh moz!!
...You take it to the next level with fresh moz!!
I'm due for another pepperoni and onion pie soon. Grant just got the taste buds going again...........
TymeSlayer
Tramps like us, Baby we were born to run...
Damn Grant, that is one great looking pie, especially the one with the pepperonis and onions.
No pie for me last night but I did make some White Chicken and Sausage chili last night with Japalenos from the garden and a bit of Louisiana camp dog to give it a bit of Cajun flavor.
The white beans are still working me over but it was awesome. Hey, my doctor did tell me I needed more fiber in my diet!
No pie for me last night but I did make some White Chicken and Sausage chili last night with Japalenos from the garden and a bit of Louisiana camp dog to give it a bit of Cajun flavor.
The white beans are still working me over but it was awesome. Hey, my doctor did tell me I needed more fiber in my diet!
Tyme, He meant cardboard, not beans.
Tyme, Is there any fiber in pizza..........you may have a leg to stand on here???
TymeSlayer
Tramps like us, Baby we were born to run...
Maybe with Mushrooms but not sure other than that.
Grant 302
basic and well known psychic
Finally remembered to take pictures of the dough cutting last night. Looks like cell mitosis now that I'm looking at pictures...
mmmm....ferment-y:
'old' dough is harder to work with but is soft enough to divide like this. This one fully expanded to the ziplock. I don't like working with it once it's expanded into the corners of the bag and makes for a bit of work to make it round again.
floured and find the narrowest part:
gather and pinch as tight as you can:
cut:
Shape as usual:
stretched:
screened:
cut on the right?
not sure on this cut, maybe in the back:
pie 2 sauced cheesed and topped:
pie 1 for the kids:
pie 2:
"Hurry up Dad, and stop taking pictures!":
mmmm....ferment-y:
'old' dough is harder to work with but is soft enough to divide like this. This one fully expanded to the ziplock. I don't like working with it once it's expanded into the corners of the bag and makes for a bit of work to make it round again.
floured and find the narrowest part:
gather and pinch as tight as you can:
cut:
Shape as usual:
stretched:
screened:
cut on the right?
not sure on this cut, maybe in the back:
pie 2 sauced cheesed and topped:
pie 1 for the kids:
pie 2:
"Hurry up Dad, and stop taking pictures!"
:
JDee
Ancient Racer
How do you get the dough spread out from a ball into that shape? Do you just keep pressing and pushing on it? I read that rolling it is bad. My late wife used to make the finest kind pizzas but sadly all I ever did was put the toppings on. Really hankering for a homemade pie but never made crust, ever. I have her recipe, now I just need some skill.....
Grant 302
basic and well known psychic
How I work the dough depends greatly on how it's proofed/risen and its temp. I could see working a fresh/hard and warm ball with a pin (or press). I just don't how know to. This was cold and well proofed about a week in the fridge.
The ball on the right was just started with light finger pressure loosely dividing the center from the crust. The dough needs to be floured enough to slide. I use either the fingers or base of the palms to stretch the crust edge outward. If the crust has too much mass, I push into it to thin it out. Stretching continues around the circle with the intent to even out the thickness and stretch any thick parts to match the thin. Final stretching may be done with the dough draped on the back of the hands or tossed for show. Gently transfer to the screen/pan and center/adjust.
The ball on the right was just started with light finger pressure loosely dividing the center from the crust. The dough needs to be floured enough to slide. I use either the fingers or base of the palms to stretch the crust edge outward. If the crust has too much mass, I push into it to thin it out. Stretching continues around the circle with the intent to even out the thickness and stretch any thick parts to match the thin. Final stretching may be done with the dough draped on the back of the hands or tossed for show. Gently transfer to the screen/pan and center/adjust.
Grant 302
basic and well known psychic
Might be easier to see when I was using the 16" screens on this 'greener' dough maybe 3 days proofed.
You can see on the right side where I did not yet stretch that part to the same diameter as the rest of the crust when I took this pic:
You can see on the right side where I did not yet stretch that part to the same diameter as the rest of the crust when I took this pic:
JDee
Ancient Racer
Thank you! My dough is 8 minutes from being ready to work with! The great experiment is about to begin. I mean, how bad can this get, it's pizza!
Grant 302
basic and well known psychic
Exactly. Glad to help. Let us know how it goes!
Glad to help. Let us know how it goes!
TymeSlayer
Tramps like us, Baby we were born to run...
Can't wait to see your pie JDee
JDee
Ancient Racer
Well here she is! Had a helk of a time getting the loaded dough off a sheet and onto a hot stone, don't remember that my bride did it that way and I think next time I won't. Maybe I should have put it on parchment and slid it off on that? It got a bit compressed and went pretty thick, which I like. At 20 mins it looked done but I figured it couldn't be so left it a bit longer and in retrospect it was for sure done at 20 mins, a bit overcooked. Lessons learned. At any rate, it turned out excellent, dough was just the way I like it! It was loaded with everything I could find, bacon, pepperoni, sausage, onion, yellow pepper, mushrooms, mozzarella with a bit of old cheddar in it and sauce.
Hot out of the oven:
Here's what it looked like after I laid a beating on it:
Hot out of the oven:
Here's what it looked like after I laid a beating on it:
Grant 302
basic and well known psychic
Well done and nicely loaded!
Surprised at the avatar change earlier, but I like that too.
Surprised at the avatar change earlier, but I like that too.
JDee, For a rookie, you did fantastic!!!Pizza is the best invention known to man, besides the Boss, of course..............
JDee
Ancient Racer
Well done and nicely loaded!
Surprised at the avatar change earlier, but I like that too.
Decided it was time to leave 1989 and move into the current world.
TMO Supporting Vendors
