Author Topic: Thanks for the tips  (Read 622 times)

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Offline tlj000

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Thanks for the tips
« on: December 02, 2012, 07:20:56 PM »
Much better pie

On a stone in an electric oven.  580 on the edges and 530 in the center of the stone.

I never gave the stone enough time to heat up.

My wife and kids better get ready for more pizza

Flour (100%):    480.74 g  |  16.96 oz | 1.06 lbs  (King Arthur bread flour)
Water (60%):    288.44 g  |  10.17 oz | 0.64 lbs
IDY (.12%):    0.58 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
Salt (2%):    9.61 g | 0.34 oz | 0.02 lbs | 1.72 tsp | 0.57 tbsp
Oil (1.5%):    7.21 g | 0.25 oz | 0.02 lbs | 1.6 tsp | 0.53 tbsp
Sugar (1.5%):    7.21 g | 0.25 oz | 0.02 lbs | 1.81 tsp | 0.6 tbsp
Total (165.12%):   793.8 g | 28 oz | 1.75 lbs | TF = 0.1
Single Ball:   396.9 g | 14 oz | 0.88 lbs
« Last Edit: December 02, 2012, 07:31:49 PM by tlj000 »


Offline Chaze215

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  • Location: Jersey Shore
Re: Thanks for the tips
« Reply #1 on: December 02, 2012, 07:32:33 PM »
Nice job!
Chaz

Offline Jet_deck

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  • Location: Between Houston and Mexico
Re: Thanks for the tips
« Reply #2 on: December 02, 2012, 08:17:02 PM »
My wife and kids better get ready for more pizza


I suggest a sleeping bag and emergency rations for when you are introduced to the garage bedroom. :-D

Nice cheese pie.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Tscarborough

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    • Pizza Anarchy
Re: Thanks for the tips
« Reply #3 on: December 02, 2012, 10:51:44 PM »
Looks good, welcome to the addiction.


 

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