Author Topic: Finally made a good pie , Thanks all ! (pics)  (Read 16447 times)

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Offline sear

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Finally made a good pie , Thanks all ! (pics)
« on: April 03, 2010, 05:58:38 PM »
Great site here, Thanks Pete for the advice !

got the stone to 540 and ci pan to 500-600
cooked this one in about 8 minutes
i could probably get the stone hotter, its a 20 $ one from BBB didnt want to push it yet

Links to pics to follow
« Last Edit: April 03, 2010, 06:25:55 PM by Pete-zza »


Offline sear

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #1 on: April 03, 2010, 06:14:26 PM »
pizza oven

(http://i590.photobucket.com/albums/ss343/ac712s/pizza/pizzaoven.jpg)


pre cooked
(http://i590.photobucket.com/albums/ss343/ac712s/pizza/pizzarev10.jpg)



done
(http://i590.photobucket.com/albums/ss343/ac712s/pizza/pizzarev12.jpg)


bottom

(http://i590.photobucket.com/albums/ss343/ac712s/pizza/pizzarev11.jpg)



(http://i590.photobucket.com/albums/ss343/ac712s/pizza/pizzarev14.jpg)


(http://i590.photobucket.com/albums/ss343/ac712s/pizza/pizzarev13.jpg)



Offline Jackie Tran

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #3 on: April 03, 2010, 09:24:05 PM »
Nice look pie.  Good job.  The crumb looks a bit "bready" (as in white bread), but not bad.  Did you like how it tasted? 
   Sometimes I get a good looking pie but it just tastes okay.   I would definitely push the stone and get the temps higher.  Try shooting for a 5-6min pie.  If the stone is going to crack it will crack.  There's really no preventing it.   Take it to high temps and if it holds true, then you got a good deal.   If not, then invest in a high quality stone.  Well worth the money as well. 
  There's always room for improvement but overall good job!

Thanks for the links Pete.

Offline hotsawce

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #4 on: April 03, 2010, 10:34:30 PM »
You've given me an idea....I'm going to try using my cast iron skillet as a thermal mass above my stone next time i cook...see if it changes anything.

Offline sear

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #5 on: April 04, 2010, 11:37:09 AM »
Nice look pie.  Good job.  The crumb looks a bit "bready" (as in white bread), but not bad.  Did you like how it tasted? 
   Sometimes I get a good looking pie but it just tastes okay.   I would definitely push the stone and get the temps higher.  Try shooting for a 5-6min pie.  If the stone is going to crack it will crack.  There's really no preventing it.   Take it to high temps and if it holds true, then you got a good deal.   If not, then invest in a high quality stone.  Well worth the money as well. 
  There's always room for improvement but overall good job!

Thanks for the links Pete.

crust was good, crispy on outside, chewy on the inside.
better than a pie i bought from a pizza place last week (never been there b4)
used ka bread flour and a little semolina in a lehmanns dough
i have a postage scale im using for the flour and water
and a cheap gram scale for the other ingredients
 made in a food pro that has a slower "dough" speed
i made that one about 2 hours after i finished making dough, rest is in the fridge.
going to make 2 more pies from it over next couple days  :chef:
« Last Edit: April 05, 2010, 10:15:21 AM by sear »

Offline sear

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #6 on: April 04, 2010, 11:40:19 AM »
You've given me an idea....I'm going to try using my cast iron skillet as a thermal mass above my stone next time i cook...see if it changes anything.

after i got the stone to temp , switched oven to broiler on high which got the pan to 600 on the top and 500 round the front edges
then switched to bake when i put the pie in.
pretty sure im getting the most out of my electric oven doing these things  ;)

Offline Pete-zza

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #7 on: April 04, 2010, 12:06:44 PM »
sear,

The Lehmann dough recipe you used is not designed for short-term use, and your photos reflect what you will get when you use the dough after only a few hours of fermentation. You should see different results when you bake up the remaining pizzas. I look forward to the photos of the remaining pizzas.

Peter

Offline sear

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #8 on: April 05, 2010, 09:17:16 AM »
ill probably do one tomorrow, so that will be 3 days in fridge.
ill try and push my stone this time, if it cracks then i have to cook in the ci pan.
i only turned my oven to 500 last time, 550 is max.
its a long process to making good pizza at home.
 id make it and eat it every night if i could get away with it..
seems like i need to open a small pizza shop  :D

Offline Jackie Tran

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #9 on: April 05, 2010, 09:59:11 AM »
Sear, it is a long process but well worthwhile. Enjoy the journey my friend as one day you will be a pizza master and it will be easy and fun in a different way I'm sure.  The learning and improving is my favorite part of this process.

Also if your stone is a true pizza stone then I'm confident it won't crack at high temps even if it's thin.
« Last Edit: April 05, 2010, 10:00:53 AM by Tranman »


Offline sear

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #10 on: April 05, 2010, 10:07:25 AM »
the box didnt say anything about max temp, just said "pre-heat to 450"
im hoping for the best ..
im wondering how many of the members here eat pizza everyday ?


Offline Jackie Tran

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #12 on: April 06, 2010, 11:55:19 PM »
nice work.  I personally like oblong and odd shaped pies.  They somehow give more of a hand made look to them.  Looks like you got some good crust rise as well.  Keep it up.

Offline sear

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #13 on: April 07, 2010, 05:21:36 PM »
nice work.  I personally like oblong and odd shaped pies.  They somehow give more of a hand made look to them.  Looks like you got some good crust rise as well.  Keep it up.

thanks ! i cut the dough ball in half after it was in the fridge for a couple days.
which is the cause  of the red pies shape , other wise it would have been a bit more circular like the white pie.

does it look like im puttin too much sauce on ?

my sauce needs to be brought up to par with my dough now.. ive always cooked the tomatoes with onion and garlic and gently simmered for a couple hours.
sometimes i would blend the whole tomatos out of the can.

the brands i have now are renzi and tuttorosso
tuttorosso is "italian style plum shaped tomatoes in tomato juice" and has salt calcium chloride and citric acid added
renzi is italian tomatoes in tomato puree only

i guess i gonna try not cooking these at all next time ...

Offline Jackie Tran

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #14 on: April 07, 2010, 05:47:13 PM »
I don't think you have too much sauce.   The amount of sauce is purely a matter of preference.  I myself, like a saucy pizza, but you can't stretch the skin too thin.  It needs to be able to support the extra sauce and cheese, otherwise the water and juices will leak through. 

Sears, you should divide the dough prior to cold fermentation or prior to proofing.  Ball it then and then leave it alone.  After it proofs it will retain it's round shape.  Do not reball the dough after proofing or when you stretch it out, you'll get lumpy and thin spots or an uneven skin. 

Cooking sauce versus not cooking is also a matter of taste and preference.  I believe the purest say don't cook the sauce.  You can do a side by side comparison of cooked sauce vs. uncooked sauce.  Uncooked sauce will have a fresh taste.  Cooking it loses that but tends to concentrate the tomatoe flavor a bit.  Also after baking, i prefer the taste of the cooked sauce over uncooked, but that's just me.  I also add sugar into my sauce since I like it a bit sweet since I'm not using the most expensive or best tomato products to begin with. 

Keep posting pics of those pizzas. 

Offline scott123

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #15 on: April 07, 2010, 07:13:36 PM »
ive always cooked the tomatoes with onion and garlic and gently simmered for a couple hours.

Are you making pasta or pizza? :D

Offline sear

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #16 on: April 07, 2010, 09:11:49 PM »
Are you making pasta or pizza? :D

exactly.. ;)

i just started trying to make pizzas, and it usually goes on pasta /ziti/lasagna  :)

Offline BigFatPizzaGuy

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #17 on: April 19, 2010, 12:03:35 AM »
My BBB stone broke after about 5 uses. Cracked in an odd bottle looking shape. Exchanged it for another one and it cracked right in half whilst making a couple pies. Not sure exactly what keeps making it crack, but I'm sure that it has to do with how thin, cheap, and brittle that stone is. I'm investing in a nicer one.

Offline sconosciuto

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #18 on: April 19, 2010, 07:52:33 AM »
Not sure exactly what keeps making it crack, but I'm sure that it has to do with how thin, cheap, and brittle that stone is. I'm investing in a nicer one.

Perhaps you're not treating her right... :P
I'm not familiar with the stone from BBB but if it's breaking I'd guess it's a result of something you're doing.  In 15 years I've only seen 2 broken stones.  One I believe was the result of either someone trying to move the stone while it was hot or washing with water too much.  The other one I broke by running it through the ovens cleaning cycle. >:D

How hot are you getting it? The cheapos don't stand up well to excessively high heat.

Offline sear

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Re: Finally made a good pie , Thanks all ! (pics)
« Reply #19 on: April 19, 2010, 11:40:49 AM »
the stone really isnt THAT thin.

ive had it up to 600F so far ... ive used it about 6-7 times now and it looks perfectly fine
not washing it ... just wiping it off. its got some oil spots on it that about it
for 20$ im pretty happy with it


 

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