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Latest Threads
3 Making the pizza!
Forum: Newbie Topics
Last Post: HazelWelch
09-06-2019, 10:41 PM
» Replies: 1
» Views: 530
Corn Pizza
Forum: Vegan Pizza
Last Post: HazelWelch
09-06-2019, 10:32 PM
» Replies: 3
» Views: 359
Good Recipes
Forum: Off-Topic Foods
Last Post: HazelWelch
09-03-2019, 09:11 PM
» Replies: 1
» Views: 394
Vegan Cheese
Forum: Vegan Pizza
Last Post: HazelWelch
09-02-2019, 11:02 PM
» Replies: 1
» Views: 577
1. What Equipment you Nee...
Forum: Newbie Topics
Last Post: HazelWelch
09-02-2019, 10:57 PM
» Replies: 1
» Views: 564
14 inch NY style Pepperon...
Forum: NY Style
Last Post: u3pizza
05-27-2019, 08:21 AM
» Replies: 0
» Views: 598
Cheese and veggie :-)
Forum: Vegan Pizza
Last Post: u3pizza
05-17-2019, 10:29 AM
» Replies: 0
» Views: 430
Cheese and a Vegan NP sty...
Forum: Neapolitan Style
Last Post: u3pizza
05-17-2019, 03:34 AM
» Replies: 0
» Views: 581
Pie with Jimmy Nardello p...
Forum: NY Style
Last Post: u3pizza
05-11-2019, 09:27 AM
» Replies: 0
» Views: 738
Sausage Pepperoni & Mushr...
Forum: NY Style
Last Post: u3pizza
05-11-2019, 06:17 AM
» Replies: 0
» Views: 1,875

 
  Corn Pizza
Posted by: HazelWelch - 09-03-2019, 09:15 PM - Forum: Vegan Pizza - Replies (3)

Just for the curiosity, Shy I want to  know Has anybody ate corn type of Pizza?

This type is completely make with veggies ingredients and have fine taste.

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  Good Recipes
Posted by: booo263 - 07-31-2019, 10:50 AM - Forum: Off-Topic Foods - Replies (1)

Hi!! I now a good recipe!!
Tortellini Salat Recipe
With Tomatoes,  Rucola, and Mozzarella...
Really Tasty!)

[Image: tort1-768x929.png]

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  14 inch NY style Pepperoni
Posted by: u3pizza - 05-27-2019, 08:21 AM - Forum: NY Style - No Replies

Dough formula below - tasted great but did not really notice the white whole wheat even at 30%.

 
GramsOunces
Total Flour (100%)
452.87
15.97
1st Flour All Trumps (70%)
317.01
11.18
2nd Flour TJ White WW (30%)
135.86
4.79
Water (60%)
271.72
9.58
Yeast (0.55%) IDY
2.49
0.09
Salt (2.5%)
11.32
0.40
Oil (2%)
9.06
0.32
Total Dough Weight with Residue  
747.46
26.37
Bowl Residue Specified  
.75%
Single Ball No Residue
370.95
13.08
Dough TF = (0.085)
Number Dough Balls = 2
Pizza Size = 14 inches
Date Mixed = 2019-05-23
Date Baked = 2019-05-25
NOTES:
Autolyse using the TJ White Whole Wheat at 100% hydration for 20 min. to help it hydrate.


Topped with 75% whole milk mozzarella and 25% very mild provolone cheese - then the pepperoni :-)



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  Cheese and veggie :-)
Posted by: u3pizza - 05-17-2019, 10:29 AM - Forum: Vegan Pizza - No Replies

Roasted sweet peppers, black olives, lots of caramelized white onions, Miyoko's Creamery Fresh Mozzarella and grated Violife Parmesan!

Arugula post bake...



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  Vegan Cheese
Posted by: u3pizza - 05-17-2019, 10:26 AM - Forum: Vegan Pizza - Replies (1)

NP style vegan cheese pizza!



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  Cheese and a Vegan NP style pizza
Posted by: u3pizza - 05-17-2019, 03:34 AM - Forum: Neapolitan Style - No Replies

Made these two pies yesterday, wanted to try a mix of White Whole Wheat (15%) with BRM Organic AP (85%). Not enough White Whole Wheat flavor - next time I'll go 70/30 and bump up the water to 66%. Both flours are very thirsty. Finally found a good cheese mix that provides a nice stretch and flavor. The cheese I used is not normal for this style but I wanted to check it out along with the flour mix so this was mostly a test pizza - it was good!!!!

The other was a vegan pie for my wife, roasted sweet peppers, black olives, lots of caramelized white onions, Miyoko's Creamery Fresh Mozzarella and grated Violife Parmesan - both top shelf vegan cheeses! Arugula (or mustard greens - not sure which my wife grabbed from our garden) post bake!

Both pies cooked in ~60 seconds.

Also some flame roasted some peppers in my Ardore oven (everything was cooked at 900 degrees F).
Details below!!!

 
GramsOunces
Total Flour (100%)
322.54
11.38
1st Flour BRM Organic AP (85%)
274.16
9.67
2nd Flour TJ White WW (15%)
48.38
1.71
Water (63%)
203.20
7.17
Yeast (0.55%) IDY
1.77
0.06
Salt (2.7%)
8.71
0.31
Total Dough Weight with Residue  
536.23
18.92
Bowl Residue Specified  
.75%
Single Ball No Residue
266.12
9.39
Sauce TF = (0.0234)
75
2.65
Cheese TF = (0.0406)
130
4.59
Dough TF = (0.083)
Number Dough Balls = 2
Pizza Size = 12 inches
Date Mixed = 2019-05-15
Date Baked = 2019-05-16
NOTES:
NP pizza using 15% White Whole Wheat. Bob's Red Mill = BRM, TJ White = Trader Joe's White Whole Wheat. Hand mix/knead for 3 min. Then rest for 15 min. The mix in KA for 5 min. Each finished ball was 265 grams, and finished dough temp was 78 degrees F. Let is rest on the counter for 1 hour then CF for 24 hours.



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  Pie with Jimmy Nardello pepper
Posted by: u3pizza - 05-11-2019, 09:27 AM - Forum: NY Style - No Replies

If your lucky enough to find some Jimmy Nardello peppers - buy them, they are out of this world! We grow them in our garden (the peppers are also great for making a rib rub after drying). This pie had thinly sliced onions, pepperoni a bit of swiss chard and of course enough Jimmy Nardello peppers so every slice got one!



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  Sausage Pepperoni & Mushrooms
Posted by: u3pizza - 05-11-2019, 06:17 AM - Forum: NY Style - No Replies

NY Style Sausage Pepperoni & Mushrooms - classic combo and one of my favorites!



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  IDY, ADY, Cake Yeast Conversion Chart
Posted by: u3pizza - 05-10-2019, 06:54 AM - Forum: Pizza Reference Materials - No Replies

Handy chart to help convert between yeast types :-)



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  Amount of cheese for NY by pizza size
Posted by: u3pizza - 05-10-2019, 06:18 AM - Forum: Pizza Reference Materials - No Replies

This is an easy to use chart to determine ~ how much cheese to use for any size NY style pizza. To use, look across the top line to find the pizza size you want to make. Next look down the table find the center yellow cell. Now just look over to the left the cheese amount in grams and ounces is listed on the left.

Example and chart below.

   



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