Calzone and pizza . 7 day fermented dough

[chopsaw]

"Chopsaw's Pizza Parlor" is too far away!!

It's a straight shot west . 14 hours .

Looks great chop. Thanks for the recipe, I might be able to make the dough.

Thanks bud . It's worth the effort , and really pretty easy . Give it a shot .

 

[Smokin' in AZ]

Hey Rich great job on those calzones and pizza!

Never thought of letting it rest in the fridge for days....on the list.

LIKE!

John

 

[chopsaw]

Thanks John . The rest in the fridge is key . Overnight or couple days is good . I keep dough in the fridge for daily use . That's why this was 7 days . Most times I don't go that long .

 

[zwiller]

As usual Rich you are directly one or 2 steps ahead of me! Just got my Legg's hot italian and pink paper delivered Sat LOOKS CRAZY GOOD

 

[SmokinVOLfan]

Looks awesome. I really like that pizza it looks damned good! Nice cook for sure!

 

[chopsaw]

As usual Rich you are directly one or 2 steps ahead of me!

It's worse than you thought , because I'm way behind everybody else !!
Lol, thanks for the comments .

 

[chopsaw]

Looks awesome.

Thanks for lookin Vol ,
We were going to ride down to Gatlinburg in June , Cancelled for now .

 

[gary s]

A Double WOW !! Looks Fantastic

Gary

 

[HalfSmoked]

Awesome looking Calzones and Pizza there man I'm sure a couple cool ones would be a great addition to those.

Warren

 

[chopsaw]

A Double WOW !!

Thanks Gary !

Awesome looking Calzones and Pizza .

Appreciate that Warren .
Thank you .

 

[SmokinVOLfan]

Thanks for lookin Vol ,
We were going to ride down to Gatlinburg in June , Cancelled for now .

I live about 45 minutes from there. They are talking on the radio and tv how its all opening back up on May 1. I would steer clear for awhile too.

 

[chopsaw]

I would steer clear for awhile too.

We had a house rented about an hour outside of town . I heard they were ready to open . Hope it works out .

 

[HalfSmoked]

Thanks for the like chopsaw it is greatly appreciated.

Warren

 

[bluewolf]

Did this a couple weeks ago . Let the dough go a full 7 days in the fridge . I was using up some left overs I had in the fridge .
Took the dough out of the fridge , and let it warm up on the counter .
This is how it's stored .
View attachment 442339 View attachment 442340
Once it warms enough I divided into 4 equal sections , cover and leave on the counter
about 4 hours .
View attachment 442341
Made 3 calzone's . Sandwich pepperoni , Cajun smoked turkey and some
shredded motz .
View attachment 442346
Closed up and cut some slits .
View attachment 442347
Baked them off around 400 . Came out fantastic .
Great chew on the dough , nice crisp outside soft in the middle .
View attachment 442351
Cut shot ,
View attachment 442352
Plated up with some store bought toasted rav's
View attachment 442353
I wanted to try a pizza with the last section of dough
I had rolled it out while I made the calzones .
When I got back to it , I think it had a pulse .
View attachment 442342
Little homemade sauce , and some cheese .
View attachment 442343 View attachment 442344
Homemade pepperoni ,
View attachment 442345
I baked this at a higher temp , 450 .
View attachment 442348 View attachment 442349
Was a great meal , and had some left for the next day .
View attachment 442350

Holding the dough in the fridge
makes a big difference in the taste , texture and working of the dough .

Thanks for looking .

Edit to add dough recipe
500 grams flour I use all purpose
350 grams water
1 tsp salt
1 TBLS white sugar
2 tsp yeast .
2 TBLS olive oil .

I use a stand mixer ,
Add the sugar to the bowl ,
add the water hot enough to dissolve the sugar . ( don't add the yeast until the water cools down )
when the water cools down to 110 degrees , sprinkle the yeast on top .
Let it activate , foam up . Maybe 10 minutes . Just make sure it's alive
Add the olive oil , and mix it around .
Add the flour , then I add the salt on top of the flour .
Mix it to combine , just 30 seconds or so . Turn the mixer off and cover with a towel for 10 minutes .
After the 10 minutes , run the mixer until the dough pulls away from the sides of the bowl .
Put some olive oil in the bottom of a bowl . Form the dough into a ball . Add to the bowl and flip to cover with oil .
Let rise on the counter an hour or so , double in size which ever you like .
Punch it down .
Oil up a zip lock bag , add the dough and into a fridge for a couple days , or longer .

Wow Those look mighty tasty!!!!

 

[chopsaw]

Wow Those look mighty tasty!!!!

Thank you sir . Appreciate the comment .

 

[bluewolf]

Thank you sir . Appreciate the comment .

ahem..... that would be Miss

 

[chopsaw]

ahem..... that would be Miss

I actually went to your profile page to check before posting a reply . I see now that it's there . Missed it yesterday .
Sorry 'bout that .

 

[bluewolf]

I actually went to your profile page to check before posting a reply . I see now that it's there . Missed it yesterday .
Sorry 'bout that .

It's ok hunny kinda thought my Avi would have given it away

 

[forktender]

Did this a couple weeks ago . Let the dough go a full 7 days in the fridge . I was using up some left overs I had in the fridge .
Took the dough out of the fridge , and let it warm up on the counter .
This is how it's stored .
View attachment 442339 View attachment 442340
Once it warms enough I divided into 4 equal sections , cover and leave on the counter
about 4 hours .
View attachment 442341
Made 3 calzone's . Sandwich pepperoni , Cajun smoked turkey and some
shredded motz .
View attachment 442346
Closed up and cut some slits .
View attachment 442347
Baked them off around 400 . Came out fantastic .
Great chew on the dough , nice crisp outside soft in the middle .
View attachment 442351
Cut shot ,
View attachment 442352
Plated up with some store bought toasted rav's
View attachment 442353
I wanted to try a pizza with the last section of dough
I had rolled it out while I made the calzones .
When I got back to it , I think it had a pulse .
View attachment 442342
Little homemade sauce , and some cheese .
View attachment 442343 View attachment 442344
Homemade pepperoni ,
View attachment 442345
I baked this at a higher temp , 450 .
View attachment 442348 View attachment 442349
Was a great meal , and had some left for the next day .
View attachment 442350

Holding the dough in the fridge
makes a big difference in the taste , texture and working of the dough .

Thanks for looking .

Edit to add dough recipe
500 grams flour I use all purpose
350 grams water
1 tsp salt
1 TBLS white sugar
2 tsp yeast .
2 TBLS olive oil .

I use a stand mixer ,
Add the sugar to the bowl ,
add the water hot enough to dissolve the sugar . ( don't add the yeast until the water cools down )
when the water cools down to 110 degrees , sprinkle the yeast on top .
Let it activate , foam up . Maybe 10 minutes . Just make sure it's alive
Add the olive oil , and mix it around .
Add the flour , then I add the salt on top of the flour .
Mix it to combine , just 30 seconds or so . Turn the mixer off and cover with a towel for 10 minutes .
After the 10 minutes , run the mixer until the dough pulls away from the sides of the bowl .
Put some olive oil in the bottom of a bowl . Form the dough into a ball . Add to the bowl and flip to cover with oil .
Let rise on the counter an hour or so , double in size which ever you like .
Punch it down .
Oil up a zip lock bag , add the dough and into a fridge for a couple days , or longer .

@chopsaw "Homemade pepperoni"
Care to share your pepperoni recipe? I've always wanted to try to make some.
Do you need a moisture control curing chamber? or will a regular old garage refrigerator work?

Thanks.
Dan

 

[chopsaw]

Care to share your pepperoni recipe?

This was done from a mix I bought from sausage maker , which I don't care for . Not sure if you saw the thread on semi drying sausage with butcher paper in the fridge after smoking to 152 .

Semi dried sausage .

Chop, You never used a cure chamber on these? Did you just stuff, cook, and wrap in butcher paper into the fridge? Thanks

www.smokingmeatforums.com

So I thought I would give TSM pepperoni another try using the paper .

Semi dried pepperoni pizza .

Finally made some pepperoni that I liked . Used all pork and the smoked pepperoni seasoning from TSM , that I've threatened to throw out several times . Just don't remind me of pepperoni out of the smoker . Further drying is key for this . It's fantastic . Wrapped in pink butcher paper and...

www.smokingmeatforums.com

It's not a fermented taste , but does pick up alot of flavor as it dries , and I was happy with it .
Truth be told , the chub of ac leggs hot Italian from the first thread had a good pepperoni taste to it after drying out . I want to try that in 35 mm casings , no smoke then dry out in the fridge .