"cshenk" > wrote in
:

> "piedmont" wrote
>> ImStillMags wrote in
>
>>> I think it's great that you have found a methodology that works for
>>> you.. Other people have methodologies that
>>> work for them. I figure it's all good. :-)
>
>> Your correct, pizza dough can be like bbq and what you grew up eating
>> is what you may well like. My sister swears by bisquick dough for
>> pizza, bless
>> her heart.
>
> Hehe true! She likes that taste and that is that.
>
>> The many websites and pizza speciality forums I searched were
>> fanatical. I mostly reviewed those that professed to have cracked the
>> 'brooklyn' pizza dough secrets. Some giving recipes which required
>> days to prepare, waiting for starter doughs to ferment and other
>> obsure and complicated techniques.
>
> Nothing wrong with those sites either. Some folks like to play in the
> kitchen more than others. There actually is a taste difference in a
> long fermented bread but this doesnt mean a regular sort is 'bad' or
> 'unacceptable'.
>
> A person who bakes a good bit, may not consider that time for a
> starter mix to ferment as even part of it all as they have it going
> all the time. It only becomes notable for them, when they have to
> describe it as something they added to the bread at the time when they
> make it. Take it like this. They may have a starter on the counter
> all the time and while the coffee is brewing, they add a little
> something or remove a bit if thats's what it needs. They don't think
> of this as part of the bread process when that evening they dip out
> the cup or whatever they need, to make some bread.
>
> Conversely, a person with that counter top starter, may not be able to
> wrap their head around a bread made without it. They *assume* all
> such breads made without it are 'poor' or 'bad'. This isnt true
> either although some types really are enhanced by those methods.
> Pizza dough isnt really one enhanced that much by a long ferment.
> ABM's actually do them quite well on a dough mode of 'pizza dough
> mode' if you have that.
>
> Works well enough as the real magic is how you cook it and what you
> add to the dough. I use lots of olive oil to an almost fougass (sp?)
> type.
>

Didn't want to start an insult war, what you say makes sense, I had an
ah ha moment with pizza dough after months of reading what seems like a
lot of over kill from some that professed they had 'THE' way to make
Brooklyn style pizza dough. When I, on a whim decided to use the Italian
bread dough for pizza dough, and the first batch I made came out
excellent, it was a moment of dang! this is easy and I had all these
others suggestions making it difficult. Of course to each their own,
whatever keeps one sane, I understand that. Just can't stand what seems
to be a mass of arm chair experts who get info off the net and try to
come across as having first hand knowledge. I do not believe that is the
case here on RFC, one or two but not a majority. The help that I've
obtained here has mostly been valuable and to the point.

--
regards,

piedmont (michael)

the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/

On Mon, 19 Jul 2010 13:56:04 +0000 (UTC), piedmont >
wrote:

> Didn't want to start an insult war, what you say makes sense, I had an
> ah ha moment with pizza dough after months of reading what seems like a
> lot of over kill from some that professed they had 'THE' way to make
> Brooklyn style pizza dough. When I, on a whim decided to use the Italian
> bread dough for pizza dough, and the first batch I made came out
> excellent, it was a moment of dang! this is easy and I had all these
> others suggestions making it difficult. Of course to each their own,
> whatever keeps one sane, I understand that. Just can't stand what seems
> to be a mass of arm chair experts who get info off the net and try to
> come across as having first hand knowledge. I do not believe that is the
> case here on RFC, one or two but not a majority. The help that I've
> obtained here has mostly been valuable and to the point.

Keep on doing what you're doing, the point is to please yourself not
people who will never taste it. My aha moment this week was grinding
a little salt on the very edge of the pizza (the part with no sauce).
OH, my god - that was good! Everybody commented about how much they
liked it... and it was pretty too.

BTW: what distinguishes Brooklyn style pizza from everything else?
Are you thinking of a particular pizzeria or is this a general style?
Is it based on Roman style, Sicilian style, somewhere else....

--

Forget the health food. I need all the preservatives I can get.

"sf" wrote
> piedmont wrote:

>> ah ha moment with pizza dough after months of reading what seems like a
>> lot of over kill from some that professed they had 'THE' way to make
>> Brooklyn style pizza dough. When I, on a whim decided to use the Italian

> Keep on doing what you're doing, the point is to please yourself not
> people who will never taste it. My aha moment this week was grinding
> a little salt on the very edge of the pizza (the part with no sauce).
> OH, my god - that was good! Everybody commented about how much they
> liked it... and it was pretty too.

Yup! I like to thin crust crusty them then roll a little bit of cheese in
the edges with minced garlic and minced olives. Suits *us* well.

> BTW: what distinguishes Brooklyn style pizza from everything else?
> Are you thinking of a particular pizzeria or is this a general style?
> Is it based on Roman style, Sicilian style, somewhere else....

Not sure but it sounds like he wants a thin crust or a crunchy sort of
medium, possibly with a little oil added. Most ABM french or italian
recipes would be pretty good for this. You just do the first mix to a good
doughball with one rise then make pizza. I add olive oil for texture and
crunch as it bakes.

sf > wrote in
:

snip
> BTW: what distinguishes Brooklyn style pizza from everything else?
> Are you thinking of a particular pizzeria or is this a general style?
> Is it based on Roman style, Sicilian style, somewhere else....
>

Foldable first of all, chewy, smell of yeast, burnt splotches on crust, but
I'll never get the burn unless I get a commercial oven, not gonna happen.
So I'll live with dark brown.


--
regards,

piedmont (michael)

the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/

On Mon, 19 Jul 2010 22:41:16 +0000 (UTC), piedmont >
wrote:

> sf > wrote in
> :
>
> snip
> > BTW: what distinguishes Brooklyn style pizza from everything else?
> > Are you thinking of a particular pizzeria or is this a general style?
> > Is it based on Roman style, Sicilian style, somewhere else....
> >
>
> Foldable first of all, chewy, smell of yeast, burnt splotches on crust, but
> I'll never get the burn unless I get a commercial oven, not gonna happen.
> So I'll live with dark brown.

I think you need the conditions of a wood burning oven to get what you
want. They're expensive, but not so expensive that a determined
do-it-yourselfer couldn't construct one out in the backyard.

http://heatkit.com/html/bakeoven-mha.htm
http://www.deltabluesfestival.net/pizza_oven.htm

--

Forget the health food. I need all the preservatives I can get.

On Jul 19, 4:01*pm, sf > wrote:

>
> I think you need the conditions of a wood burning oven to get what you
> want. *They're expensive, but not so expensive that a determined
> do-it-yourselfer couldn't construct one out in the backyard. *
>
> http://heatkit.com/html/bakeoven-mha...pizza_oven.htm


When I hit the Powerball I'm going to build my dream house and my
kitchen is going to have a wood burning oven.
And it's going to be one of these. Check them out.

http://www.woodstone-corp.com/

I have spoken. ;-)

On Mon, 19 Jul 2010 16:55:50 -0700 (PDT), ImStillMags
> wrote:

> On Jul 19, 4:01*pm, sf > wrote:
>
> >
> > I think you need the conditions of a wood burning oven to get what you
> > want. *They're expensive, but not so expensive that a determined
> > do-it-yourselfer couldn't construct one out in the backyard. *
> >
> > http://heatkit.com/html/bakeoven-mha...pizza_oven.htm
>
>
> When I hit the Powerball I'm going to build my dream house and my
> kitchen is going to have a wood burning oven.
> And it's going to be one of these. Check them out.
>
> http://www.woodstone-corp.com/
>
> I have spoken. ;-)

Very nice and you're right about winning the lottery... or maybe a
long lost wealthy uncle will come into your life.

--

Forget the health food. I need all the preservatives I can get.

On 7/19/2010 6:55 PM, ImStillMags wrote:
> When I hit the Powerball I'm going to build my dream house and my
> kitchen is going to have a wood burning oven.
> And it's going to be one of these. Check them out.
>
> http://www.woodstone-corp.com/
>
> I have spoken. ;-)
>

Wow! We could have a kick-ass cook-in in your new dream house. :-)

Becca

On Jul 20, 2:23*pm, Becca > wrote:
> On 7/19/2010 6:55 PM, ImStillMags wrote:
>
> > When I hit the Powerball I'm going to build my dream house and my
> > kitchen is going to have a wood burning oven.
> > And it's going to be one of these. * Check them out.
>
> >http://www.woodstone-corp.com/
>
> > I have spoken. * ;-)
>
> Wow! *We could have a kick-ass cook-in in your *new dream house. :-)
>
> Becca

No foolin. The company that makes those is right here where I
live. They are awesome, I really really really want one.

On Jul 19, 6:41*pm, piedmont > wrote:
> sf > wrote :
>
> snip
>
> > BTW: what distinguishes Brooklyn style pizza from everything else?
> > Are you thinking of a particular pizzeria or is this a general style?
> > Is it based on Roman style, Sicilian style, somewhere else....
>
> Foldable first of all, chewy, smell of yeast, burnt splotches on crust, but
> I'll never get the burn unless I get a commercial oven, not gonna happen.
> So I'll live with dark brown.

We got a pizza stone that you can use on the grill. DH intended to
use
it on the charcoal grill, but its first (and thus far only) outing was
on
the gas grill. We've used it indoors a half dozen times, but it's now
too hot out to run the oven.

Wonderful burn on the crust.

Cindy Hamilton

On Jul 20, 6:04*am, Cindy Hamilton >
wrote:
> On Jul 19, 6:41*pm, piedmont > wrote:
>
> > sf > wrote :
>
> > snip
>
> > > BTW: what distinguishes Brooklyn style pizza from everything else?
> > > Are you thinking of a particular pizzeria or is this a general style?
> > > Is it based on Roman style, Sicilian style, somewhere else....
>
> > Foldable first of all, chewy, smell of yeast, burnt splotches on crust, but
> > I'll never get the burn unless I get a commercial oven, not gonna happen.

On Jul 20, 10:23*am, ImStillMags > wrote:
> On Jul 20, 6:04*am, Cindy Hamilton >
> wrote:
>
>
>
>
>
> > On Jul 19, 6:41*pm, piedmont > wrote:
>
> > > sf > wrote :
>
> > > snip
>
> > > > BTW: what distinguishes Brooklyn style pizza from everything else?
> > > > Are you thinking of a particular pizzeria or is this a general style?
> > > > Is it based on Roman style, Sicilian style, somewhere else....
>
> > > Foldable first of all, chewy, smell of yeast, burnt splotches on crust, but
> > > I'll never get the burn unless I get a commercial oven, not gonna happen.
> > > So I'll live with dark brown.
>
> > We got a pizza stone that you can use on the grill. *DH intended to
> > use
> > it on the charcoal grill, but its first (and thus far only) outing was
> > on
> > the gas grill. *We've used it indoors a half dozen times, but it's now
> > too hot out to run the oven.
>
> > Wonderful burn on the crust.
>
> > Cindy Hamilton
>
> I have a pizza stone and thus far I've been to chicken to put it on
> the grill. *I'm going to have to take the plunge.
> How long do you pre heat it on the gas grill?

Ours came with a steel pan for use on the grill. Not sure if a
regular pizza stone would survive. OTOH, they were fired
in a kiln.

IIRC, we heated it for half an hour. Thing was like a blast
furnace. In fact, it was hard to get the cheese melted
before the crust burned.

Cindy Hamilton

On Tue, 20 Jul 2010 07:23:29 -0700 (PDT), ImStillMags
> wrote:

> I have a pizza stone and thus far I've been to chicken to put it on
> the grill. I'm going to have to take the plunge.
> How long do you pre heat it on the gas grill?

You might be interested in this - a Weber converted to a pizza oven.

http://thepizzahacker.com/
http://www.youtube.com/v/RLC-SIGpZkE...d=1&autoplay=1

Looks like he's selling them
http://picasaweb.google.com/krupman/...56173979480546


--

Forget the health food. I need all the preservatives I can get.

"piedmont" wrote
> "cshenk" wrote

>>> The many websites and pizza speciality forums I searched were
>>> fanatical. I mostly reviewed those that professed to have cracked the
>>> 'brooklyn' pizza dough secrets. Some giving recipes which required
>>> days to prepare, waiting for starter doughs to ferment and other
>>> obsure and complicated techniques.

(Lots of snippies going on)

>> Nothing wrong with those sites either. Some folks like to play in the
>> kitchen more than others.
>> Works well enough as the real magic is how you cook it and what you
>> add to the dough.

> Didn't want to start an insult war, what you say makes sense,

Grin, I've been bread making since the early 80's and worked the kitchen in
a pizza shop 1978-1983. Yup, even made dough.

> I had an
> ah ha moment with pizza dough after months of reading what seems like a
> lot of over kill from some that professed they had 'THE' way to make
> Brooklyn style pizza dough. When I, on a whim decided to use the Italian
> bread dough for pizza dough, and the first batch I made came out
> excellent, it was a moment of dang! this is easy and I had all these

The recipe at the Chanello's in Clemson SC was quite close to french bread.
They used a starter with it (been going for ages) but largely because it was
*cheaper*. I recall them having to re-start it when someone added the wrong
stuff and killed it and we used regular yeast in the dough for a week or so
until the new one got a good foundation and was enough in size to carry on
with regular use.

> others suggestions making it difficult. Of course to each their own,
> whatever keeps one sane, I understand that. Just can't stand what seems
> to be a mass of arm chair experts who get info off the net and try to
> come across as having first hand knowledge. I do not believe that is the
> case here on RFC, one or two but not a majority. The help that I've
> obtained here has mostly been valuable and to the point.

Some folks in usenet feel it's more important to 'look like the expert' than
help. BTW, if you want a friendly group of breadmakers, check out
alt.bread.recipes. We do all types and span from totally hand made artisan
with high hydrations, to ABM 'load it in 3 mins and forget it' levels. Only
warning for there is expect some to top post and ignore it. (It's based on
some of us there who are using screen readers for the blind).