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Old 11-11-2007, 12:16 PM   #1
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Pizza Nite pics added

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<object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/qaD82IGDh9o&rel=1"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/qaD82IGDh9o&rel=1" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object>

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Old 11-11-2007, 01:53 PM   #2
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Nothing like a good pizza...Good Job Cajun Kangaroo!!!!
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Old 11-11-2007, 02:31 PM   #3
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Ya know JB.... if it was anyone elses post that was
titled "Pizza Nite", I'd just figure it's a statement about a
takin' a break...lazy ...no cooking kinda evening.

But when I see it's from you, I know instantly it's gonna be another
quality "Double Damit" production of sum fineeeeee
home-built pizza pie!
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Old 11-11-2007, 02:41 PM   #4
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Quote:
Originally Posted by brian j
why do you put the dough in the fridge overnight?
I'm guessing it's to relax it,
so it isn't full of air bubbles when it bakes?
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Old 11-11-2007, 04:22 PM   #5
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Quote:
Originally Posted by brian j
why do you put the dough in the fridge overnight?
I think in one of his videos he said it was for the yeast to activate completely.. I might be wrong.
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Old 11-11-2007, 04:28 PM   #6
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I think it's called "proofing" the dough

During proofing, dough is aerated, which leavens it and
creates a thicker, more tender and potentially crispier
finished crust. I'm pretty sure, thin crusts are not given any
proof time.
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Old 11-11-2007, 05:45 PM   #7
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[quote=brian j]
Quote:
Originally Posted by surfinsapo
I think in one of his videos he said it was for the yeast to activate completely.. I might be wrong.
yeast won't activate in the fridge. it needs to be at room temp.

Quote:
Originally Posted by "Smokey_Joe":3omdtyhl
I think it's called "proofing" the dough

During proofing, dough is aerated, which leavens it and
creates a thicker, more tender and potentially crispier
finished crust. I'm pretty sure, thin crusts are not given any
proof time.
dang, you learn something new every day. and i always thought in was the 3 tablespoons of veg oil that back in the day i poured into the deep dish pans at pizza hut that made them crisp. [/quote:3omdtyhl]I told you I might be wrong for a change....
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Old 11-11-2007, 06:41 PM   #8
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Well if all else fails and JB don't come back to answer....
I guess there's always "GOOGLE" !


So much for my guessing why...



quoted:
By letting the dough mature in the refrigerator,
the gluten ripens and relaxes and the dough becomes less sticky,
and will stretch farther when working with it. With this refrigerated
dough, you can obtain a thin, crisp crust, or a thick, chewy crust,
depending on how thin you roll or stretch the dough when forming
it, and on whether or not you allow it to warm up and rise before
baking it. A thick crust made from chilled dough is likely to have
larger air bubbles and be less delicate and more chewy--rather
like the difference between regular and sourdough breads.


from:
http://www.culinarycafe.com/Pizza/Basic ... Crust.html
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Old 11-12-2007, 07:09 AM   #9
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Thanks all.
The rest is called Fermentation, Discribed on the page below
another reason to rest it is.... It taste better BOY!

This is Jeff Varasano's thoughts But if know you anything about pizza making, This guy is top dog


Fermentation: is about 1/8 down on the large page below



http://slice.seriouseats.com/jvpizza/

More reading:
http://www.pizzamaking.com/lehmann_nystyle.php
http://www.pizzamaking.com/thincrust.php
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He who don't cook, better not complain
Why limit happy to an hour
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Old 11-12-2007, 09:03 AM   #10
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Another fine JB pizza pie in my eye production..the mrs was home and wanted to know how many wobbly pops were harmed in this produciton
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