In my opinion, Sukie would have been proud of this pizza. Steve, other stand holders, a few customers and I enjoyed this dessert Sukie pizza.
Norma
Pizzas
Preferment for Lehmann Dough Pizzas
Crust of Pizza
Rim of Preferment Lehmann Formula
Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough
At my mom's home getting ready to bake in her gas oven
click on picture to go to post
Wednesday, May 25, 2011
Banana Nut Mystery Pizza 5/24/2011
There was another Mystery Pizza made yesterday at market by Steve and me that did turn out successful. It was made using Betty Crocker Banana Nut mix, in combination with the goody bag. I used 20 grams less water in the mix. The dressing for this Sukie pizza was orange marmalade. After the bake, (additional dressings) the blueberries, strawberries, bananas, and chopped English walnuts were added. The fruits were dusted with Fruit Fresh to keep the bananas from browning, while sitting at room temperature. The crumb of this Sukie pizza was very moist and light. This Sukie pizza was made within 3 hrs. from start to finish.
In my opinion, Sukie would have been proud of this pizza. Steve, other stand holders, a few customers and I enjoyed this dessert Sukie pizza.
Norma
In my opinion, Sukie would have been proud of this pizza. Steve, other stand holders, a few customers and I enjoyed this dessert Sukie pizza.
Norma
Frozen Lehmann Manteca Dough Ball, Made in the Universal Bread Machine, Made into a Pizza 5/24/2011
The Lehmann manteca dough ball that had been frozen Friday, was taken out of the freezer Monday and let to defrost in the my deli case until yesterday. The taste of the crust, oven spring and moistness in the rim were very good. This was the extra dough ball, from last week that also was made in the UMB (“back to the future machine” 1904 circa).
Norma
Norma
Pizza Obsessives: Norma Knepp, Experimental Pizza Maven 5/24/2011
Posted by Meredith Smith, May 24, 2011 at 9:00 AM
If you've checked out My Pie Monday, then you know Norma427 by her experimental pies. Let's get to know one of Slice's most imaginative pie makers a little better by getting her in the hot seat.—MS
Name: Norma Knepp
Location: Manheim, Pennsylvania
Occupation: Pizza Maker at Roots Country Market
URL(s): Blog, learningknowledgetomakepizza.blogspot.com; seriouseats.com/norma427
What type of pizza do you prefer?
I like almost any style of pizza, but mostly prefer NY style or Neapolitan pizza. I am always open to trying out some kind of new pizza or experiment with different ingredients to see what kind of pizza it will make. Oh, I also really like a double crust deep-dish pizza.
The Pizza Cognition Theory states that "the first slice of pizza a child sees and tastes ... becomes, for him, pizza." Do you remember your first slice? Where was it from, is the place still around, and if so, does it hold up? On that note, has your taste in pizza evolved over time?
I don't remember my first slice of pizza, but the first slice I do remember was Mack's Pizza in Wildwood, NJ. That is still one of my favorite pizzas. I think it is the cheese that makes it so special. I just visited Mack's last May and still really do love their pizza.
My taste in pizza has evolved over time, especially since I started making my own pizzas. When I first started my small pizza stand at Root's Market, I didn't know anything about making pizza. Pizzamaking.com is where I got all the help I needed and that led me to want to know more about all the various kinds of pizza.
What's your favorite topping or topping combination?
I really don't have any favorite toppings and I'll try almost anything. I have tried some really different toppings, most of which I liked. But I can eat a normal cheese pizza any day.
Where do you go for pizza in your area?
Since I learned to make pizza, I no longer have a favorite pizza place in my area. My friend Steve (Ev) built his own wood fired oven last summer and now that is where we try out doughs. Before last year I had never tried a pizza made in a wood fired oven, but now I really like them.
In addition to making pies at the market, I think it's safe to assume you make a fair number of pizzas at home. Would you remind us of the methods and ingredients that you use?
Yes, I make many kinds of pizza at home, involving many experiments. I have tried all kinds of home oven set-ups, but I mostly make pizzas them in my low temperature oven or on my BBQ grill set-up. I need to work more on my BBQ grill set-up. I have tried many home oven set-ups. It would take too long to name all the formulas I have tried. I have played around with wild yeasts that I captured using different flours, thanks to some guidance from Foolish Poolish. I then went on to make different pizzas with them, which were mostly Sicilian pizzas. They were the start of my ventures in higher hydration doughs.
At the market, my regular dough for the last year and a half has been a pre-ferment Lehmann dough that I bake in a Baker's Pride oven. But I am always testing out new doughs. Some are taken to my friend Steve's wood fired oven, and some get baked in my oven at the market. Most recently, I made some dough in an old Universal bread maker (1904) with manteca and that pizza turned out really good!
So just how many pizzas a week do you make?
The number of pies I make at market each Tuesday varies due to the time of year, weather (snowing or raining, hot or snowing) and so many other factors. In addition to the market pies, though, I average 2-4 experimental pies per week.
Anything new that you are currently working on that you'd like to share?
I am now working on using homemade dough enhancers to see if they can create different flavors in the crust, more oven spring, and a better pizza.
So what do you think should NEVER go on a pizza?
The kitchen sink? Just kidding... but I would try almost anything on a pizza. I haven't tried any toppings that I didn't like on a pizza yet.
I should have expected that kind of renegade response. In that case, which of the pies that you have experimented with do you consider the most unusual?
I think the Triple Berry Muffin Mix, Fairmount Bagel Pizza, and the Bisquick Biscuit Pizza are the most unusual pizzas I have made or have eaten so far.
Conceptually, you seem to be willing to go where no pizza maker has gone before. What's the farthest you've physically traveled for pizza?
The farthest I have traveled for pizza is to NY and NJ. I got to go to Keste's, in November of last year, and that has been my favorite pizzeria so far. The pizza there was fantastic. I even got to talk to Roberto for awhile.
Anything else you'd like to get off your chest?
Pizza is a much more complicated food than I ever thought it could be. Knowing when the dough is mixed right, fermented right, and correctly baked is a process I am sure I will be learning the rest of my life. There is just so much to know and I am learning daily from the moderators and other members pizzamaking.com.
What do your family and/or friends think of your pizza madness?
They are almost ready to disown me. They think I am too obsessed. One man from the market, Dave, drew a cartoon representing how I like to play with dough and labeled me the Dough LI Lama. He also drew a picture of me in a pizza (above) that says: "Norma's Dream Was Fulfilled When She Became A Topping On A Pizza." I had to really laugh when he showed me that picture. I keep both of them at my little pizza stand.
Steve, my pizza making buddy, helps me out at the market. We enjoy talking about making pizza every Tuesday, but Steve's wife calls us pizza geeks!
Well it sounds like they are as playful about your obsession as you are with the object of your obsession. Now: Who would you like to see interviewed next?
There are so many members on pizzamaking.com that are worthy of being interviewed, it's hard to name just one. If I had to name a few, they would be Matt, scott r, and my friend Steve (Ev).
other pictures on the link below:
http://slice.seriouseats.com/archives/2011/05/pizza-obsessives-norma-knepp-experimental-pizza-maven.html
Norma
If you've checked out My Pie Monday, then you know Norma427 by her experimental pies. Let's get to know one of Slice's most imaginative pie makers a little better by getting her in the hot seat.—MS
Name: Norma Knepp
Location: Manheim, Pennsylvania
Occupation: Pizza Maker at Roots Country Market
URL(s): Blog, learningknowledgetomakepizza.blogspot.com; seriouseats.com/norma427
What type of pizza do you prefer?
I like almost any style of pizza, but mostly prefer NY style or Neapolitan pizza. I am always open to trying out some kind of new pizza or experiment with different ingredients to see what kind of pizza it will make. Oh, I also really like a double crust deep-dish pizza.
The Pizza Cognition Theory states that "the first slice of pizza a child sees and tastes ... becomes, for him, pizza." Do you remember your first slice? Where was it from, is the place still around, and if so, does it hold up? On that note, has your taste in pizza evolved over time?
I don't remember my first slice of pizza, but the first slice I do remember was Mack's Pizza in Wildwood, NJ. That is still one of my favorite pizzas. I think it is the cheese that makes it so special. I just visited Mack's last May and still really do love their pizza.
My taste in pizza has evolved over time, especially since I started making my own pizzas. When I first started my small pizza stand at Root's Market, I didn't know anything about making pizza. Pizzamaking.com is where I got all the help I needed and that led me to want to know more about all the various kinds of pizza.
What's your favorite topping or topping combination?
I really don't have any favorite toppings and I'll try almost anything. I have tried some really different toppings, most of which I liked. But I can eat a normal cheese pizza any day.
Where do you go for pizza in your area?
Since I learned to make pizza, I no longer have a favorite pizza place in my area. My friend Steve (Ev) built his own wood fired oven last summer and now that is where we try out doughs. Before last year I had never tried a pizza made in a wood fired oven, but now I really like them.
In addition to making pies at the market, I think it's safe to assume you make a fair number of pizzas at home. Would you remind us of the methods and ingredients that you use?
Yes, I make many kinds of pizza at home, involving many experiments. I have tried all kinds of home oven set-ups, but I mostly make pizzas them in my low temperature oven or on my BBQ grill set-up. I need to work more on my BBQ grill set-up. I have tried many home oven set-ups. It would take too long to name all the formulas I have tried. I have played around with wild yeasts that I captured using different flours, thanks to some guidance from Foolish Poolish. I then went on to make different pizzas with them, which were mostly Sicilian pizzas. They were the start of my ventures in higher hydration doughs.
At the market, my regular dough for the last year and a half has been a pre-ferment Lehmann dough that I bake in a Baker's Pride oven. But I am always testing out new doughs. Some are taken to my friend Steve's wood fired oven, and some get baked in my oven at the market. Most recently, I made some dough in an old Universal bread maker (1904) with manteca and that pizza turned out really good!
So just how many pizzas a week do you make?
The number of pies I make at market each Tuesday varies due to the time of year, weather (snowing or raining, hot or snowing) and so many other factors. In addition to the market pies, though, I average 2-4 experimental pies per week.
Anything new that you are currently working on that you'd like to share?
I am now working on using homemade dough enhancers to see if they can create different flavors in the crust, more oven spring, and a better pizza.
So what do you think should NEVER go on a pizza?
The kitchen sink? Just kidding... but I would try almost anything on a pizza. I haven't tried any toppings that I didn't like on a pizza yet.
I should have expected that kind of renegade response. In that case, which of the pies that you have experimented with do you consider the most unusual?
I think the Triple Berry Muffin Mix, Fairmount Bagel Pizza, and the Bisquick Biscuit Pizza are the most unusual pizzas I have made or have eaten so far.
Conceptually, you seem to be willing to go where no pizza maker has gone before. What's the farthest you've physically traveled for pizza?
The farthest I have traveled for pizza is to NY and NJ. I got to go to Keste's, in November of last year, and that has been my favorite pizzeria so far. The pizza there was fantastic. I even got to talk to Roberto for awhile.
Anything else you'd like to get off your chest?
Pizza is a much more complicated food than I ever thought it could be. Knowing when the dough is mixed right, fermented right, and correctly baked is a process I am sure I will be learning the rest of my life. There is just so much to know and I am learning daily from the moderators and other members pizzamaking.com.
What do your family and/or friends think of your pizza madness?
They are almost ready to disown me. They think I am too obsessed. One man from the market, Dave, drew a cartoon representing how I like to play with dough and labeled me the Dough LI Lama. He also drew a picture of me in a pizza (above) that says: "Norma's Dream Was Fulfilled When She Became A Topping On A Pizza." I had to really laugh when he showed me that picture. I keep both of them at my little pizza stand.
Steve, my pizza making buddy, helps me out at the market. We enjoy talking about making pizza every Tuesday, but Steve's wife calls us pizza geeks!
Well it sounds like they are as playful about your obsession as you are with the object of your obsession. Now: Who would you like to see interviewed next?
There are so many members on pizzamaking.com that are worthy of being interviewed, it's hard to name just one. If I had to name a few, they would be Matt, scott r, and my friend Steve (Ev).
other pictures on the link below:
http://slice.seriouseats.com/archives/2011/05/pizza-obsessives-norma-knepp-experimental-pizza-maven.html
Norma
Monday, May 23, 2011
My Pie Monday: Mu Shu Duck Pizza, Beer Crust Pizza, and More! 5/23/2011
My Pie Monday
Posted by: Meredith Smith
There is no shortage of inspiration in today's My Pie Monday. Norma427 experimented with Triple Berry Muffin mix, jamesschulman went the Lahey No-Knead route, jimmyg and Gregg took beer from pizza companion to crust's combining agent, and amusebouche1 united pizza, hoisin, and five-spice powder seasoned duck. Tscarborough's herbaceous proscuitto and cherry tomato pie evidenced home oven mastery, Ev made a white garlic alfredo, and T Alm created a vegan version of Kenji's NY style pizza. After seeing last week's Micucci's review radish was inspired to make the "Sicilian slab" her first MPM submission, and tell me it doesn't rival the original!
Slideshow: http://slice.seriouseats.com/archives/2011/05/my-pie-monday-20110523-slideshow.html
My MPM:
Norma's Triple Berry Muffin Pie: "This pizza was made with Betty Crocker Triple Berry Muffin mix, in a pouch, with added other ingredients. It was an experimental pie, but turned out well. In my opinion if was a great dessert pizza. The dressing using were, St. Dalfour "Royal Fig" (100 % fruit) with added blueberries and confectionery sugar after the bake. This was the first pizza I did like reheated in the microwave. This pizzas tasted like a pizza and dessert. I added extra blueberries in the reheat in the microwave. http://slice.seriouseats.com/archives/2011/05/my-pie-monday-20110523-slideshow.html#show-161531
My pizza making “buddy” Steve’s (Ev) pizza on Slice:
Ev's Garlic Alfreado Pizza: "Almost done! Garlic Alfredo, White N.Y. style on a Peter Reinhart recipe 64% hydration, KASL dough."
http://slice.seriouseats.com/archives/2011/05/my-pie-monday-20110523-slideshow.html#show-161529
Great looking pies “Slicers”!!!
Norma
Posted by: Meredith Smith
There is no shortage of inspiration in today's My Pie Monday. Norma427 experimented with Triple Berry Muffin mix, jamesschulman went the Lahey No-Knead route, jimmyg and Gregg took beer from pizza companion to crust's combining agent, and amusebouche1 united pizza, hoisin, and five-spice powder seasoned duck. Tscarborough's herbaceous proscuitto and cherry tomato pie evidenced home oven mastery, Ev made a white garlic alfredo, and T Alm created a vegan version of Kenji's NY style pizza. After seeing last week's Micucci's review radish was inspired to make the "Sicilian slab" her first MPM submission, and tell me it doesn't rival the original!
Slideshow: http://slice.seriouseats.com/archives/2011/05/my-pie-monday-20110523-slideshow.html
My MPM:
Norma's Triple Berry Muffin Pie: "This pizza was made with Betty Crocker Triple Berry Muffin mix, in a pouch, with added other ingredients. It was an experimental pie, but turned out well. In my opinion if was a great dessert pizza. The dressing using were, St. Dalfour "Royal Fig" (100 % fruit) with added blueberries and confectionery sugar after the bake. This was the first pizza I did like reheated in the microwave. This pizzas tasted like a pizza and dessert. I added extra blueberries in the reheat in the microwave. http://slice.seriouseats.com/archives/2011/05/my-pie-monday-20110523-slideshow.html#show-161531
My pizza making “buddy” Steve’s (Ev) pizza on Slice:
Ev's Garlic Alfreado Pizza: "Almost done! Garlic Alfredo, White N.Y. style on a Peter Reinhart recipe 64% hydration, KASL dough."
http://slice.seriouseats.com/archives/2011/05/my-pie-monday-20110523-slideshow.html#show-161529
Great looking pies “Slicers”!!!
Norma
Sunday, May 22, 2011
Another "Good Day" to work in the garden and work with my other plants! 5/22/2011
It is another great day to work outside, even if it is cloudy. Now my tomato plants are staked, I have transplanted some of my seedling tomato plants (because they were getting too crowded) pulled weeds and am getting ready to plant more vegetables next week. I also planted my basil plant outside, that I had been growing inside all winter. Working on my perennials, too. I only buy a few annuals to plant, because I like the perennials. I can give some perennials to other people because they keep spreading and coming up, year after year. At least some of them can be cut and brought inside to enjoy in the summer. I love watching all the perennials blooming at different times in the summer. I buy my annuals from a Amish farmer near me. I also buy my professional potting so from the Amish farmer, plus sometimes all the fresh produce they grow in the summer. I just bought some fresh grow strawberries from the Amish farmer. They taste much different than strawberries that are shipped. Strawberry growing season, just started producing strawberries in our area last week. I have two different colored Peony bushes. They are one of my favorite perennials, because they were bought from my parents home, where I grew up. The peonies also smell so good, when cut and bought into where I live!
(Peonies were named in honour of Paeon, the physician of the gods. Since ancient times, Peonies have been regarded as the symbol of wealth, luck and happiness. Peonies always represent elegance and poise. The Roman legions first brought Peonies to England in about year 1200.
Peonies were described in botanical books as early as 1636.
Peonies (along with the Plum Blossoms) are the traditional floral symbols of China, where it is called Mudan. In 1903, the Qing Dynasty declared the Peony as the national flower of China. The Japanese name for the Peony, Ebisugusuri means medicine from China. In traditional folk medicine, Peony root was used as a treatment for menstrual cramps, asthma and convulsions.)
At least my working outside is fun. It is something like pizza making that you get to watch and see what happens. I like to work with my hands, so both gardening and pizza making or somewhat similar. My father used to work on a farm when he was a teenager and my grandfather also worked on farms and also like to garden. I also get to use some of the vegetables and herbs on pizza. All in all, "life is good"!
Norma
(Peonies were named in honour of Paeon, the physician of the gods. Since ancient times, Peonies have been regarded as the symbol of wealth, luck and happiness. Peonies always represent elegance and poise. The Roman legions first brought Peonies to England in about year 1200.
Peonies were described in botanical books as early as 1636.
Peonies (along with the Plum Blossoms) are the traditional floral symbols of China, where it is called Mudan. In 1903, the Qing Dynasty declared the Peony as the national flower of China. The Japanese name for the Peony, Ebisugusuri means medicine from China. In traditional folk medicine, Peony root was used as a treatment for menstrual cramps, asthma and convulsions.)
At least my working outside is fun. It is something like pizza making that you get to watch and see what happens. I like to work with my hands, so both gardening and pizza making or somewhat similar. My father used to work on a farm when he was a teenager and my grandfather also worked on farms and also like to garden. I also get to use some of the vegetables and herbs on pizza. All in all, "life is good"!
Norma
Subscribe to:
Posts (Atom)