Author Topic: My new LBE and pies  (Read 39967 times)

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Offline RobynB

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Re: My new LBE and pies
« Reply #125 on: May 11, 2011, 01:11:44 AM »
That second one.  Yum.  I don't really expect you to have any trouble adjusting to the WFO, but it would be nice to know that you are mortal.  Could we see just one BAD pie? 


Offline Jackie Tran

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Re: My new LBE and pies
« Reply #126 on: May 11, 2011, 01:28:33 AM »
 :-D  I love you guys!   :-D

Robyn, I know you haven't seen my old threads but I still make lots of mediocre pies and have burnt a number of them back in the day. 

When I first made my MBE (mini black egg), I was burning pie after pie so I decided that the MBE was better for wokking.  :chef:

reply #11
http://www.pizzamaking.com/forum/index.php/topic,11126.0.html

Here's a burnt pie for ya.  >:D reply #49 in that same thread.
http://www.pizzamaking.com/forum/index.php/topic,11126.40.html

In that same thread you will also see that I shattered my wife's glass table top by putting a warm firebrick on it.   :-[ 

Then later that summer, as I was first learning how to grow tomato plants, I ended up drowning and killing 2 trees by over watering the tomato plants that I had planted near the trees.    :-\

All in the name of pizza.   :-D

I also have a whole collection of funny fishing stories and bone head mistakes I've made there including drowning a brand new $25k truck in salt water.   :o

Chau

Offline pennygirl

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Re: My new LBE and pies
« Reply #127 on: May 11, 2011, 05:35:00 AM »
hilarious dude. realize how far you've come in such a short time? I was checking out some of your earliest bakes, haha. It's to the point i think most of them now are beyond anything that Varasano put out here. No disrespect of course to Jeff and what he did for many of us,  just saying.  

JT, what are your thoughts/methods with fresh garlic on your pies? do you add straight or is that too strong in your opinion?

thank you sir.
« Last Edit: May 11, 2011, 07:04:31 AM by pennygirl »

Offline BrickStoneOven

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Re: My new LBE and pies
« Reply #128 on: May 11, 2011, 08:46:41 AM »
Chau what roni are you using? I can never get it to cup like that.

Offline RobynB

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Re: My new LBE and pies
« Reply #129 on: May 11, 2011, 10:59:47 AM »
Okay, some of that was pretty funny, but really?  June 5 to June 18, yeah you really must have sweated that 13 days from burnt to gorgeous pizza  :P  It will be fun to see, I suspect the transition to WFO won't even slow you down because you understand your doughs so well.  The project is looking amazing! 

Offline Jackie Tran

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Re: My new LBE and pies
« Reply #130 on: May 11, 2011, 11:31:02 AM »
Zak thanks for the vote of confidence.  I have alot of respect for Mr. Verasano.   Like most of us, I started out googling NY pizza and ended up at his website.   He has shared a lot of valuable info freely to the public.  I spent the first 6 months of pizza making using his recipe and tried to adapt what I could of his methods towards a hand kneading regimen.   I have since gone my own way, but I'll always be thankful to Jeff.  I'll have to try to make it down to his restaurant some day to see what he is doing now.   No doubt he makes great pizza since is voted top 10.   IMO, I think Jeff has also evolve quite a bit from the days he posted here.  

For the garlic, I slice thinly by hand and top liberally.  It's not too strong and doesn't have that bite that garlic can when it's not cooked.   Shrimp and garlic is one of my all time favorites.

David, I use Boar's head pepperoni on that pie.  

Robyn, I have been obsessed to the point of making dough/pizza 4 days back to back.   I have on average made pizza 3-4 times a week for the last (almost) 2 years with maybe taking 1 week break here and there.  I have had much success but also many failures a long that road.   I have for the most part enjoyed it though.  The forum has provided a needed outlet for me.  

I too hope the transition will be smooth.  I'm continually learning and trying new things so I don't even consider myself any kind of an expert or "there" yet but just learning what I can and trying to keep it fun.

Chau
« Last Edit: May 16, 2011, 07:14:11 AM by Jackie Tran »

Offline jgestner

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Re: My new LBE and pies
« Reply #131 on: May 18, 2011, 10:35:29 PM »
Hi Gang
Jackie/Chau I am really happy to follow these LBE threads and almost all others. I just did my own clone build and see potential for sure.  The thing that most pics seem to show though is a not quite hot enough top center on finished pies. I like my cheese and toppings a bit more seared.
I guess I'd like to know the latest top baffle tweaks to get more heat not just out on the crust edge, but on the top center.
My build was from a totally old and unused Charbroil charcoal grill and cheap turkey fryer propane burner. I have only tried it once, but it came out nice.

John :pizza:

Offline Jackie Tran

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Re: My new LBE and pies
« Reply #132 on: May 18, 2011, 11:00:56 PM »
John, funny you mentioned that you like your cheese more done.  We have some members that prefer the cheese to look one way and others another.  When I first started making pizzas, I like the cheese spotted as you.  Over time, I have come to prefer a cheese that is melted and just beginning to oil off, but I no longer desire a spotted cheese.  

To get a spotted cheese using the LBE, simply lower the ceiling closer to the the pie or elevated the pie into your ceiling.  In the weber charcoal grill specifically, you can use the ash catcher, drill a hole through the center of it and attach it to the lid.  The dome of the ash catcher will force the heat closer to the pie and char your cheese.  

Another method of achieving this is to use a stone in the lid instead of a metal disk.  I believe members Ronzo, Buceriasdon, Essens1, and many others use a stone in the top lid.  The stone absorbs heat and either reflects or radiates heat to help char the cheese.   You can contact them via PM or if they read your post, they can link you to threads where they have posted their builds.  

Weber charcoal grills can be found on Craigslist for as little as $10-$20.   Buddy that with a $40 burner and a few small mods and you can have a hell of a pizza oven.   My LBE makes fantastic pizzas and I'll continue to bake in it despite having a WFO now, especially during winter times or when I just want to bake 2 pies.  

You'll have a lot of fun with the LBE, but it does require some tweaking to get optimal results.  If you want to read about my successes and failures with the MBE (mini black egg) prior to building my LBE just search for "MBE" and you'll see it.  Don't forget to take time to read the original LBE thread (60+ pages).  That thread is full of ideas for getting the most out of your LBE.

Good luck,
Chau
« Last Edit: May 18, 2011, 11:22:13 PM by Jackie Tran »

Offline doodneyy

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Re: My new LBE and pies
« Reply #133 on: May 20, 2011, 03:46:35 AM »
Doodneyy, that is an exquisite crumb shot.  What flour is that?  I presume baked in your WFO?

Thank you.
Sorry for the late response..
Yes it was baked in the wfo...
Check this one out baked tonight....


Offline Jackie Tran

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Re: My new LBE and pies
« Reply #134 on: September 04, 2011, 11:04:28 AM »
Made a few pies in the LBE this morning for breakfast.   These are NY style pies.

1) Cheese pie, bake with stone temp of 575 for just over 4 minutes.
2) Pepperoni, stone temp of 640F 3m30s.

Pie 2 was better.  Wanted to say  that these pies rival those made in the WFO.  The WFO is still better but not by much.  Hard to put my finger on the difference between my LBE NY pies and my WFO pies, but they are very close with the edge going to the WFO. 


Offline Jackie Tran

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Re: My new LBE and pies
« Reply #135 on: September 04, 2011, 11:15:04 AM »
Also made a hybrid pie 75/25 (00/hg).  Baked at 680F for 2m30s.  Topped with CharSiu bbq pork and thai basil.  Not my prettiest pie but it was good for breakfast.   :D

Offline RobynB

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Re: My new LBE and pies
« Reply #136 on: September 04, 2011, 06:37:55 PM »
Those look CRUNCHY!  What a great breakfast - looks like something a person with a hangover would love...  ;D

Offline TXCraig1

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Re: My new LBE and pies
« Reply #137 on: September 04, 2011, 07:04:13 PM »
You're out of control.

These all look great.

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline AgPie

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Re: My new LBE and pies
« Reply #138 on: September 09, 2011, 03:36:05 AM »
Chau, can you post some more pictures from different angle of the bowl and lid. btw, your 16" stone looks like a metal plate

Offline Jackie Tran

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Re: My new LBE and pies
« Reply #139 on: September 11, 2011, 11:22:59 PM »
Chau, can you post some more pictures from different angle of the bowl and lid. btw, your 16" stone looks like a metal plate

AgPie, I'm not quite sure what angles you are looking for.  I thought the pictures in the fist post are pretty clear.  I show progressively how my LBE is set up in layers.  Here are some more pictures of the inside of the lid.  It has your typical cut up for the vent up front.  The inverted ash catcher attached with a screw.  And around the ash catcher towards the back of the lid (directly opposite of the lid vent) there is an air deflector.  This is for the purpose of directing hot air onto the top crust of the rim.  

Let me know if this helps or not.  

Offline Jackie Tran

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Re: My new LBE and pies
« Reply #140 on: September 11, 2011, 11:28:40 PM »
Made a couple of good pies in the LBE tonight.  These are 100% HG bleached and bromated flour from Sam's club.   Made pies with Starter and CY, the CY pies were better.  Better puff = better texture.  These were slowly fermented for about 42 hours at 65F.  

Pie 1 baked at a hearth temp of 630F for 3m30s.

Pie 2 baked at a hearth of 580F for 5m30s.  Pie 2 was better of the 2 tonight.  

Enjoy,
Chau
« Last Edit: September 11, 2011, 11:31:27 PM by Jackie Tran »

Offline chickenparm

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Re: My new LBE and pies
« Reply #141 on: September 11, 2011, 11:36:32 PM »
Damn!!!!!!!!!!!!!!!!!!!!!!!!!!!
 :pizza:
Fantastic pies as always!

Pie 2 looked like the cheese melted more and a little crispier.Is that what made it better for you?How as the chewiness of the crust between the two?

I know pics can be deceiving but it looks that way somewhat.
 :)


-Bill


Offline norma427

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Re: My new LBE and pies
« Reply #142 on: September 12, 2011, 06:43:18 AM »
Chau,

Great job!  :) Do you like your pies made with HG Sam's club's flour about the same as you like your pies made with Caputo flour made in your WFO?  You do a great job with your pies baked in your LBE or your WFO!

Norma
Always working and looking for new information!

Offline Jackie Tran

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Re: My new LBE and pies
« Reply #143 on: September 12, 2011, 07:28:51 AM »
Damn!!!!!!!!!!!!!!!!!!!!!!!!!!!
 :pizza:
Fantastic pies as always!

Pie 2 looked like the cheese melted more and a little crispier.Is that what made it better for you?How as the chewiness of the crust between the two?

I know pics can be deceiving but it looks that way somewhat.:)


Thanks Bill,  these 2 pies were made from the same dough batch.  I showed their crumb shots to correlate with the different bake times.  The 2nd crust and crumb does looked drier and more baked out.   I did like the 2nd one better b/c the cornice and the bottom were both crispier.  I thought I was about to take a stand on the ideal bake time being closer to 5 minutes than 3 or 4, but then I saw my previous pies before this (which I momentarily had forgotten) where I preferred the quicker baked pie.   :-\  I look back into my book of notes and see that those pies were also made with HG flour (from Sunflower Market), same 70% hydration, and IDY. 

The difference was likely in that specific batch of dough.  The mixing method likely varied a bit from this batch as well.  I'll have to do more experiments comparing bake times to see what I ultimately prefer. 

chau

Offline Jackie Tran

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Re: My new LBE and pies
« Reply #144 on: September 12, 2011, 07:32:49 AM »
Chau,

Great job!  :) Do you like your pies made with HG Sam's club's flour about the same as you like your pies made with Caputo flour made in your WFO?  You do a great job with your pies baked in your LBE or your WFO!

Norma

Thanks Norma!  When you refer to my Caputo flour pies in the wfo, are you referring to the 100% caputo NP pies I bake or the 75/25 (00/HG) Hybrid pies? 

Also would you like me to compare these LBE HG pies to my WFO HG pies and 00 pies or did you want me to compare my HG WFO pies to my 00 WFO pies or all the above?   ;D  Sorry to make things complicated, but I wanted to try an answer your question accurately.

chau

Offline norma427

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Re: My new LBE and pies
« Reply #145 on: September 12, 2011, 09:21:36 AM »
Thanks Norma!  When you refer to my Caputo flour pies in the wfo, are you referring to the 100% caputo NP pies I bake or the 75/25 (00/HG) Hybrid pies? 

Also would you like me to compare these LBE HG pies to my WFO HG pies and 00 pies or did you want me to compare my HG WFO pies to my 00 WFO pies or all the above?   ;D  Sorry to make things complicated, but I wanted to try an answer your question accurately.

chau

Chau,

I am always interested in the experiments you try and also how you use different flours, whether the pies are bake in your home oven, LBE, or your WFO.

I would be interested in knowing how you rate all your experiments so far, with using different flours in your LBE and your WFO.  I would like to know about your 100% Caputo NP pies and the Caputo and high-gluten mixes. 

You have experimented with so many kinds of pies with different flours in your WFO and LBE, but I would be interested in knowing what flour or flour blend you prefer in your LBE or WFO.

Sorry to make you explain all of this, but I would be interested in knowing which pies were your best pies in your opinion, and why you thought they were your best pies. I know you are very curious and like to experiment in different ways.  I congratulate you for your persistence and sharing your knowledge.  :chef:

Norma
Always working and looking for new information!

Offline TXCraig1

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Re: My new LBE and pies
« Reply #146 on: September 12, 2011, 09:52:13 AM »
That first pie is outrageously good looking - nothing at all wrong with the second for sure - but WOW on the first!

CL
Pizza is not bread. Craig's Neapolitan Garage

Online Pete-zza

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Re: My new LBE and pies
« Reply #147 on: September 12, 2011, 11:26:43 AM »
Chau,

Those pizzas do look good.

Out of curiosity, since you have both an LBE and WFO, what kinds of considerations dictate whether you use one or the other, and also how your home oven plays into things? I also wonder whether others who have both an LBE (or it equivalent) and a WFO still use the LBE.

Peter

Offline TXCraig1

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Re: My new LBE and pies
« Reply #148 on: September 12, 2011, 11:36:55 AM »
I also wonder whether others who have both an LBE (or it equivalent) and a WFO still use the LBE.

I have not used my gas grill for pizza (http://www.pizzamaking.com/forum/index.php/topic,9614.0.html) or anything else since getting the WFO. All my outdoor cooking is now wood-fueled.

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline Jackie Tran

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Re: My new LBE and pies
« Reply #149 on: September 12, 2011, 12:58:04 PM »
Chau,

I am always interested in the experiments you try and also how you use different flours, whether the pies are bake in your home oven, LBE, or your WFO.

I would be interested in knowing how you rate all your experiments so far, with using different flours in your LBE and your WFO.  I would like to know about your 100% Caputo NP pies and the Caputo and high-gluten mixes. 

You have experimented with so many kinds of pies with different flours in your WFO and LBE, but I would be interested in knowing what flour or flour blend you prefer in your LBE or WFO.

Sorry to make you explain all of this, but I would be interested in knowing which pies were your best pies in your opinion, and why you thought they were your best pies. I know you are very curious and like to experiment in different ways.  I congratulate you for your persistence and sharing your knowledge.  :chef:

Norma

Norma, you would think that with all the different experiments I do, I would have less trouble nailing down what style is best for me.  It's really tough to compare different doughs and different ovens fairly as there are so many variables.  So I keep it simple, by just noting which pies really stand out to me and try and study the variables that may be responsible for reproduction.   I've only spent very little time practicing NP in the WFO, but so far I have tried 57% -72% hydration ratios, high temp bakes, ultra high temp bakes, different mixing and dough fermentation routines.   I have made some mediocre pies and some good ones, but without a really good standard to compare to, I'm not sure how off the mark I am.  Not that it's really that important, but at the end of the day I still want to know the differences between what I am making and what the professionals are serving.   I have noticed that I enjoy a little crisp to the NP pie, so that means lower hydration and leaning a little towards a lengthier bake (1.5-2m)?

My hybrid pies are my bread and butter and I have been doing a more NY in the WFO.  I think the 3 styles have their merits and their weaknesses as well.  I'm not to the point yet of declaring which style is my favorite but I'm leaning towards the hybrids and NY styles, particularly 4-5 minute bakes.   At this point in time, I think that the 5 minute bakes maybe my favorite using either a BF or a HG flour with a moderate hydration level.  I just really enjoy that crispy crust with a soft center, but I don't like the cheese to be overbaked. 

I'll continue playing around with the NP style some more just for the sake of learning and being versatile, but at the end of the day, I may be a NY kinda guy.  And not the 8-10m NY pie, but more like the original style 4-5m pie. 

Chau


 

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