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Forums › General › Off Topic :: Archives › Look what I pulled out of the feedbag today :: Archived

Look what I pulled out of the feedbag today
Non Paintball Stuff Here!
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eeyore
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Joined: Jun 18, 2007
Posts: 1641
Location: Astoria, OR

PostPosted: Tue Mar 29, 2011 12:55 am    Post subject: Look what I pulled out of the feedbag today

I thought I'd post up a thread and maybe get some discussion going with those who want to talk gastronomically.

If you just got a killer BBQ or a fancy knife and want to show it off, then by all means do so. If you just made the best pancakes ever or ground your own beef and want to give us the skinny on how you did it, that's why this thread is here.

Me, I'm not much for recipes and all that. I look in the fridge, see what needs to be eaten, and try to utilize everything to the best of my abilities. Enough intro, let's get to the good eats.


We got this Martha Stewart pizza stone and peel years ago(you're allowed to laugh at me for fessing up to actually owning a Martha Stewart item) and I swear we haven't gotten pizza delivered since. I have to say it also helps that the wifey thing works at a bakery and brings home already made dough. But pretty much whatever we want to do, we can do at home. Okay, besides deep dish. By the way, if anyone is ever in the Hyde Park area on the S. side of Chicago I recommend this place for the best deep dish anywhere.

Anyway, for great pizza all you need is some good dough, a hot oven and a baking stone.

As far as dough goes, If you're making it yourself you'll probably want a small mixer and you'll want to start that first. A mixer isn't necessary if you have some strong hands and want to knead that stuff the hard way.

Since we get our dough premade, I put the stone in the oven first and turn it up to 550F. After that you get everything together. Roll out the dough, grate cheese, chop veg, etc. Put rice flour or corn meal on the peel, place rolled out dough on peel and go crazy. When you're done assembling your masterpiece gingerly slide the creation directly on the stone and wait about 10 mins (or less depending on how big your pie is and how much stuff is on it)

Tip I learned in working at a pizza place: Anything that has a high water content (olives, mushrooms, bell peppers, pineapple) should be placed on top of everything else so that the moisture can evaporate easier. If you put cheese over these items their water will pool inside the pizza and that just makes it so when you bite down you pull the cheese and toppings off the whole slice with the first bite.

The fruits:

Carmelized onion, venison sausage from a friend and kalamata olives. NOM NOM NOM!!


Broccoli, roasted red peppers, basil (underneath cheese) and a pesto sauce.
NOMS McNOMS!!
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fungunzbuff
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Joined: May 07, 2006
Posts: 5993
Location: Ohio

PostPosted: Tue Mar 29, 2011 1:05 am    Post subject: Re: Look what I pulled out of the feedbag today

I have worked at a total of 4 pizza places throughout y life (including my current job, a pizza place that makes $30 pizzas).

If you ever want to make a good pizza at home, do what eeyore has said. Most pizza places will sell you a ball of dough, and everything else you need.

On a side note, I as well had a culinary breakthrough today.

At my job, we have lots of seasonal pizzas and salads. So I decided to make one of our seasonal salads, a pizza! It was really great.

Citrus Basil Sauce base
Mozz
Fontina
Basil
Candied Walnuts
Bacon
Chicken
Red Onion
and some Grapes after the bake.

Delicious...

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maloneoni wrote:
They look good.
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eeyore
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Joined: Jun 18, 2007
Posts: 1641
Location: Astoria, OR

PostPosted: Tue Mar 29, 2011 3:01 am    Post subject: Re: Look what I pulled out of the feedbag today

Do tell about that citrus basil sauce base!
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Martix_agent
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Joined: Dec 22, 2005
Posts: 3280
Location: Lafayette Indiana

PostPosted: Tue Mar 29, 2011 12:04 pm    Post subject: Re: Look what I pulled out of the feedbag today

I wish we had awesome ingredients like that.

Papa Johns is boring and nothing but a pizza factory.

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fungunzbuff
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PostPosted: Tue Mar 29, 2011 12:10 pm    Post subject: Re: Look what I pulled out of the feedbag today

Oh, let me tell you!

I am going in today, I can get the actual recipe if you want, but here is the gist of it

Dijon Mustard
Honey
Some Vinegar
Oranges
Roasted pine nuts
Basil
Red Onion
Crushed Red Pepper
Seasonings (salt, pepper)
Olive Oil

It's my favorite that we offer. It's so good. We also have an apple cider harvest dressing that is yummy, but not as good as the citrus.

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maloneoni wrote:
They look good.
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eeyore
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Joined: Jun 18, 2007
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Location: Astoria, OR

PostPosted: Tue Mar 29, 2011 12:36 pm    Post subject: Re: Look what I pulled out of the feedbag today

Thanks. I just wrote those ingredients down and handed them off the the wifey. She thinks they might try whipping some of that up down there where she works.

Awesome special pizza time.
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maloneoni
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PostPosted: Tue Mar 29, 2011 2:20 pm    Post subject: Re: Look what I pulled out of the feedbag today

You guys are making me hungry.

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63VDub wrote:
I see potential for a CO2 operated tattoo gun...

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Toklas
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Joined: Sep 09, 2003
Posts: 1412
Location: La La Land

PostPosted: Tue Mar 29, 2011 6:39 pm    Post subject: Re: Look what I pulled out of the feedbag today

ooooh yeah... pizza... i've been doin pizza's at home for a while .. i also have a stone... ehem.. not martha stewart Smile good tip on the preheating with a high heat. but i've found that the toppings are all well and good, but THE most important part is the dough. you said you get the dough from your wife... can you post up a good pizza dough recipe? by the looks of your picture the dough your using is what I'm looking for. I have yet to find a good dough recipe that is to my liking.

what i want in a pizza dough...
1. thin. i like my dough to be able to roll out thin and stay thin during the cooking process.
2. have a nice chew to it. i don't want it to be doughy i want it to have a nice texture to it.
3. the edge/crust should not rise too high and should be filled with air pockets kind of like a nice rustic loaf. but again not be doughy or soft like most chain store pizzas.


the pics you have look to be exactly what i picture in my head would be my perfect dough. all I would need is a sample delivered to my house just to make sure.. and yes I do like venison Smile
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Toklas
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Joined: Sep 09, 2003
Posts: 1412
Location: La La Land

PostPosted: Tue Mar 29, 2011 6:43 pm    Post subject: Re: Look what I pulled out of the feedbag today

fungunzbuff wrote:
Oh, let me tell you!

I am going in today, I can get the actual recipe if you want, but here is the gist of it

Dijon Mustard
Honey
Some Vinegar
Oranges
Roasted pine nuts
Basil
Red Onion
Crushed Red Pepper
Seasonings (salt, pepper)
Olive Oil

It's my favorite that we offer. It's so good. We also have an apple cider harvest dressing that is yummy, but not as good as the citrus.

nice! i'm trying this asap! what do you think a variation of this with ginger? instead of basil?

but i'm trying this as is maybe tonight. its good to have a well stocked panty.. i think i have all this on hand. thanks!
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eeyore
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Joined: Jun 18, 2007
Posts: 1641
Location: Astoria, OR

PostPosted: Tue Mar 29, 2011 8:18 pm    Post subject: Re: Look what I pulled out of the feedbag today

Okay, hold on. This confuses me because I'm used to mixing the yeast and tepid water together. This is a pretty crazy recipe; alot different than what I was making at that other pizza place I was working at. I guess this method is called 'autolyze' or something. This is going to require some conversions on your part because it yields approx 18 small doughs, (she's reciting it by memory here)

2250g flour
1835g H2O

put just the flour and water in the mixer, mix it until 'shaggy'
(about 30secs to a minute)
turn off mixer and let it sit for 20 mins.

add 1 tsp. yeast and 3 tbs. salt

Mix another 2 minutes or until 'the dough starts slapping the sides of the bowl'

Then you want to let it proof for another hour before working with it. They usually portion it out and wrap it up at that point and save it for the next day's orders.


Hope that works out for you.
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