12-09-2013, 15:42
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#406
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,204
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Quote:
Originally Posted by mark46th
Looks tasty. I am a complete pizza junkie. Regular pizza- Crust thick or thin, tomato sauce, pepperoni, mushrooms, spicy italian sausage and mozzarella. A few variants are acceptable but nothing bizarre. No mouse testicle, pig snout and arrugala pizza.
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I tried making them using all-purpose flour and gave up in frustration. The Hungarian HA flour is much higher in gluten. I can get it "read through" thin and it won't tear. The problem I have is that it shrinks back as I top it. The one in the photo was 12" before I put the toppings on (the pizza wheel is 4"). I also use course ground semolina flour on a wood peel so it doesn't stick while being topped. I use a 12" or 14" metal peel for turning and removing. It's getting fun now! 
Pat
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"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
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PSM is offline
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12-09-2013, 15:46
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#407
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Area Commander
Join Date: May 2006
Location: Raeford, NC
Posts: 3,374
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5 lbs of beef jerky
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D-3129 Life
"If one day you decide to know yourself...you'll have to choose the warrior path...You'll reach the darkness of your spirit.... Then, if you overcome your fears....You will know who you are."
"De Oppresso Liber"
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Snaquebite is offline
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12-10-2013, 17:51
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#408
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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PSM- Get a "docker" to perforate the dough. That will help with the shrinking. Or just use a fork to poke holes in the crust after you have spread it out to size... I used one like this for pie dough when I worked at Marie Callender's...
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mark46th is offline
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12-10-2013, 18:06
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#409
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,204
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Quote:
Originally Posted by mark46th
PSM- Get a "docker" to perforate the dough. That will help with the shrinking. Or just use a fork to poke holes in the crust after you have spread it out to size... I used one like this for pie dough when I worked at Marie Callender's...
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Wilco, thanks.
ETA: My wife read your post and wants to know if you have MC's cornbread recipe. 
Pat
__________________
"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
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PSM is offline
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12-10-2013, 18:47
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#410
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,134
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Quote:
Originally Posted by PSM
This is the third one.
Pat
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I'm with mark46th, a true pizza lover. Looks great!
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Gypsy is offline
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12-10-2013, 19:05
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#411
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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The mix came to us in a 25 pound bag. Basically, it is cornbread mix and yellow cake mix combined.
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mark46th is offline
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12-10-2013, 19:11
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#412
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,204
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Quote:
Originally Posted by mark46th
The mix came to us in a 25 pound bag. Basically, it is cornbread mix and yellow cake mix combined.
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That's funny. My wife always called it corncake. She loves it.
Pat
__________________
"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
Last edited by PSM; 12-10-2013 at 19:59.
Reason: left out the "it".
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PSM is offline
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12-10-2013, 19:37
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#413
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RIP Quiet Professional
Join Date: Jun 2009
Location: The Ozarks
Posts: 10,072
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Busted a big ol' cane cutter yesterday evening, cut him into pieces, sprinkled dry cajun spices on him and fried him in olive oil on medium for 12 minutes a side (actually closer to 15 for the drumsticks). Sprinkled Texas Pete on him and put him down the hatch along with 5 wedges of...sweet corn bread. Oh, man.
That thing was nearly big as a fawn, but he was tender.
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Last edited by Dusty; 12-10-2013 at 19:40.
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Dusty is offline
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12-10-2013, 21:11
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#414
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Duck a l'Orange
I'm not sure what a "cane cutter" is but I did a medium rare "Duck a l'Orange" tonight w/ rosemary roasted new potaotes and asparagus sautéed in duck fat. (Sorry forgot to do picks).
Was good but next time I'm going to go all out and do it on the grill, I have a great grill/rotisserie.
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Team Sergeant is offline
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12-10-2013, 21:19
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#415
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by mark46th
PSM- Get a "docker" to perforate the dough. That will help with the shrinking. Or just use a fork to poke holes in the crust after you have spread it out to size... I used one like this for pie dough when I worked at Marie Callender's...
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Marie Callender lied to you......
The reason you "dock" dough is to keep it from puffing up from the steam. Making "holes" allow the trapped steam an escape route instead of making a big bubble. A fork makes a fine docker.
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Team Sergeant is offline
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12-10-2013, 21:21
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#416
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,204
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Quote:
Originally Posted by Team Sergeant
I'm not sure what a "cane cutter" is ...
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Ditto... Cross thread points! 
(I actually have no idea what "cross threads points" are either, but I'm claiming them. )
Pat
__________________
"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
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PSM is offline
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12-10-2013, 21:26
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#417
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,204
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Quote:
Originally Posted by Team Sergeant
Marie Callender lied to you......
The reason you "dock" dough is to keep it from puffing up from the steam. Making "holes" allow the trapped steam an escape route instead of making a big bubble. A fork makes a fine docker. |
So how do I deal with shrinkage?  The fork sounds...well, uh,... you know what I mean.
Pat
__________________
"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
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PSM is offline
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12-10-2013, 21:36
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#418
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by PSM
So how do I deal with shrinkage? The fork sounds...well, uh,... you know what I mean.
Pat |
If we're talking pizza dough it's going to shrink a tiny bit. If it's really shrinking you're not allowing the dough to relax enough. There's a reason its an art and if was easy no one would be making the money they do.....
Get a pizza book and read. Playing with dough is an art form....
Edit to add, we don't "dock" pizza dough.............. :-)
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Team Sergeant is offline
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12-10-2013, 22:44
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#419
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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TS- Yes, I believe you are right. We only docked the pre bake dough. Pre-bakes were what we called a baked pie shell that we used for Lemon Meringue and cream pies. The shell had no filling when it was baked so it would puff up if not for the holes, causing the dough to pull away from the edges of the tin. Thanks TS, I left Marie's in 1980 and forgot that one... I worked for a frozen pizza manufacturer for a few months(bad fit, I was glad when they fired me) but we made frozen pizza crusts that were docked for the same reason...
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mark46th is offline
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12-11-2013, 05:27
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#420
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Auxiliary
Join Date: Jul 2012
Location: North Little Rock, AR
Posts: 61
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Cane Cutter
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SFOC0173 is offline
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