Pizza Quixote came to visit my small pizza stand

Pizza Quixote seeks destination pizza that is 

worth the trip. Pizza Quixote was at my pizza stand at Root's Country Market and Auction on 12/16/2014. If you want to find some really good pizza destinations and also see great photos of pizza search Pizza Quixote's Pizza Blog at 

http://mainlinepizzaquest.blogspot.com/

Some photos from when Marty (Pizza Quixote) came to visit my small pizza stand. The tomato pie was made by Pizza Quixote. He did a great job from stretching the dough to making the final pizza.

It was a pleasure to meet Pizza Quixote and get to talk to him abut all the good pizzas he has enjoyed!

Norma

IMO's cracker style attempt, with help from the members of pizzamaking.com

Thanks to all the forums members that helped me to make a cracker style crust pizza on this thread, and on the other threads about cracker style pizza. Special thanks to Nick that posted the formulation I tried.

Most the things I have read about a cracker style here on the forum, from different forum members, were applied when making the crust yesterday. I didn't have time for Marty (Martin) to mix the dough, or make the cracker style pizza while he was at market for about 3 hrs. yesterday. At least the cracker style pizza was a success. I have attempted cracker style crusts before and never got the results I did yesterday. It made me feel good I was able to make a decent cracker style pizza that I actually thought tasted very good.

The water, olive oil and GM self-rising flour were just mixed with a fork until the mixture was crumbly. The pieces of dough then were just gathered together and put into plastic wrap. There was a little olive oil in the one plastic container, but I thought I would just let that there and proceed. I did not add any more water. The wrapped dough ball was put into the heated cabinet, because I had read Peter's post that John (Fazzari) had helped him that a warmed up cracker style dough works better when it is warm to be able to roll it out. I also had read about a cracker style dough looking like a brain. The dough sat in the warming cabinet for about an hour. The warmed dough rolled out fairly easily. Since I was going to be baking in at hotter oven temperatures I did par-bake the crust and docked it, and baked on parchment paper. I had made a mixture of Italian seasonings and Romano cheese before I attempted this pizza. The dough skin gathered some leftover mixture of Italian seasonings and Romano cheese. regular market sauce was used to dress the pizza, along with the blend of Italian seasonings and Romano cheese. The smoked provolone and cheddar worked out very well on this pizza. The cheese mixed melted well and tasted very good. Fresh hot Siclian sausage was used on this pizza. It was purchased fresh at market yesterday morning. I think the photos will explain themselves on how I made the cracker style pizza. I did not cut the pizza exactly as it should have been.

The little piggies really loved this pizzas. They really got into it. A couple of the piggies were almost blown away by the pizza. I didn't have time to eat yesterday at all because I was busy. I had three pieces of this pizza and really liked it. My taste testers really liked this pizza too, and asked if I was going to make this style of pizza all the time. I said no, because it took too many steps, but wished I could make this style of pizza to offer to customers.

I probably never will know how close I came to a IMO's pizza, but this is a link to what a bottom crust looks like on Slice/Serious eats. http://slice.seriouseats.com/archives/2009/11/imos-pizza-st-louis-style-mo-provel-cheese.html

Norma

Tomato Pie Crust made with Central Milling Diastatic Malt..Recommended by Tony Gemignani

The second experiment of the boardwalk style dough with the Central Milling low moisture diastatic malt at 2% went well.   The rim crust was a lot airer and moister when adding the diastatic malt.  I only had one slice, and not until it cooled down, because it was the last boardwalk style pizza of the night.  I had ran out of boardwalk style dough balls because so many customers were purchasing whole pies around suppertime yesterday and into the evening.  I had 4 more customers that wanted whole pies but could not make them for my customers.  I can never predict how much dough to make at market.  Last week I had a lot of dough balls left (both boardwalk style and Detroit style).  My granddaughter had stopped at market after work and she ate one slice.  She also said the pizza crust was very good from using the malt and she preferred that slice over my regular boardwalk style slices.

The dough ball opened up very easily.  I did not have time to take photos of the poppy seed spacings were when the dough ball had warmed up.  The photos of the dough ball with the poppy seed spacings were taken right after it was removed from the prep fridge.  

A man and wife that are regular customers of mine I told the dough for the pizza was an experimental dough because I ran out of dough balls. They both wanted to try the pizza.  They both said they thought the pizza with the malt is better in the taste of the crust and they both liked how moist and airy the rim crust was.  As soon as the woman tasted a slice she ordered another slice.  The man also makes pizza and he asks me different times about making doughs and pizzas.  He also has a BS.  He also liked the pizza slice with the malt better.

I didn't want to fool around more than I had to in taking photos of the crumb when it was cut on the freshly baked pizza because I knew I would be selling the rest of the pizza.  I did take more photos of my slice after I was finished waiting on customers.  As can be seen in the photos the rim crust was very moist.  Most of the photos that are of the rim crust do show the true colors of the rim crust because they were taken closer.  The photo of the whole pizza in the oven also shows the true color of the rim crust.  The only thing I am not sure about is if the bottom crust is as crispy as my normal crust.  Until I had time to try my slice it was still good, but not as crispy as my regular boardwalk style slices.  I did not reheat my slice because I still had to finish the Sicilian pie.

Norma