Author Topic: Pics of recent pies.  (Read 1358 times)

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Offline ThunderStik

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Pics of recent pies.
« on: May 29, 2009, 10:49:08 AM »
These are some pics of recent pies I baked up.  Lehman,60%, pillsbury bread flower, 600 degree home oven.
I KNOW MORE ABOUT PIZZA THAN ANYBODY!!!!!!!

(in my house)


Offline ThunderStik

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Re: Pics of recent pies.
« Reply #1 on: May 29, 2009, 10:49:57 AM »
Sausage and hamburger, fresh Mozz.
I KNOW MORE ABOUT PIZZA THAN ANYBODY!!!!!!!

(in my house)

Offline ThunderStik

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Re: Pics of recent pies.
« Reply #2 on: May 29, 2009, 10:51:13 AM »
Ham and lump Crab with fresh Mozz and a garlic butter sauce. MY FAVORITE!
I KNOW MORE ABOUT PIZZA THAN ANYBODY!!!!!!!

(in my house)

Offline ThunderStik

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Re: Pics of recent pies.
« Reply #3 on: May 29, 2009, 10:52:21 AM »
Side shot. Sorry guys about the crappy cam work. Our only cam is my phone cam.
I KNOW MORE ABOUT PIZZA THAN ANYBODY!!!!!!!

(in my house)

Offline NY pizzastriver

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Re: Pics of recent pies.
« Reply #4 on: May 29, 2009, 10:55:23 AM »
Whoa! Lovely rim, so tender and delicious looking, fantastico! I'm loving that garlic crab idea!

(protocol and recipe??)  :D
"If God said you can come to heaven now, but you have to stop eating my pizza, you'd stay and finish instead, right?" - Essen1

Offline ThunderStik

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Re: Pics of recent pies.
« Reply #5 on: June 19, 2009, 02:14:11 PM »
NY,
    Im sorry to leave you hangin like that. I just forgot to put it up. I will try to get to that this weekend if your still interested. Those were nothing special if I remember correctly.

I can give you the basics.

They were.
Gold medal, Better for Bread. (Sifted) (start with about half the flour and all the water on the paddle mixer, the add the dough hook and add flour about a 1/4-1/2 at a time.
60% hyd (dasani, it was just an experiment)
2% salt (goes in last, sprinkled in slowly in about 30 second intervals)
2% oil
.7% yeast (IDY added in the last 5-7 min of the knead)
4% honey

About a 15 min knead time after all ingredients are combined, seperated and directly into the fridge.

Brought out of the fridge on the 4th day for a room temp warm up for 3 hrs (may need more pending your room temp). and baked at 600 (pre-heated for an hour)with my cast iron setup.

No autolyse or anything like that. I have tried it quite a few times and dont really care for the effects of it personally.

I will check and make sure all is correct and edit if need be.
I KNOW MORE ABOUT PIZZA THAN ANYBODY!!!!!!!

(in my house)

Offline ThunderStik

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Re: Pics of recent pies.
« Reply #6 on: June 19, 2009, 03:45:02 PM »
I will also add that these pies tasted good but were not great. I think they should have been baked earlier but time was not on my side. I usually just go by how the dough feels to see if its ready to be baked up.
I KNOW MORE ABOUT PIZZA THAN ANYBODY!!!!!!!

(in my house)