Author Topic: tonight's pies... pizza porn  (Read 4664 times)

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Offline Ronzo

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tonight's pies... pizza porn
« on: May 08, 2010, 01:04:50 AM »
Made some pies for a small party my Fiance' put on for her friends to get them to come help her make some wedding favors - getting married in two weeks.

Dough was done using the PM Dough Calculator and fermented for 7 days.

The red sauce is made with Bionaturae organic whole peeled tomatoes. Added some garlic powder, onions, dried oregano, basil, pepper, salt.

The white pies have a 'sauce' of whole milk ricotta, thinned with a little skim milk, and Greek style yogurt, and seasoned with some salt, pepper, garlic powder, and dried Italian herbs.

The cheese was a mix of Walmart whole milk mozzarella, some hand made whole raw milk mozzarella (made by me... my first attempt), some sliced provolone, and Kasseri cheese.

The first pie has sliced tomatoes, slivers of shallot, and slivers of yellow and orange bell pepper.

Second is my take on a Margarita pie.

Third is standard cheese pie (as always, EXTRA cheese)

Fourth is home made pesto laid over the bed of white "sauce", and topped with roasted garlic.



My pies are somewhat of a hybrid between Neapolitan and NY styles... and the pictures were taken by my photographer Fiance' with her new Canon 5D.

« Last Edit: May 08, 2010, 01:22:55 AM by Ronzo »
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline Ronzo

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Re: tonight's pies... pizza porn
« Reply #1 on: May 08, 2010, 01:08:04 AM »
first pie
Fuggheddabowdit!

~ Ron

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Offline Ronzo

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Re: tonight's pies... pizza porn
« Reply #2 on: May 08, 2010, 01:08:57 AM »
pie 2
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline Ronzo

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Re: tonight's pies... pizza porn
« Reply #3 on: May 08, 2010, 01:09:40 AM »
pie 3
Fuggheddabowdit!

~ Ron

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Offline Ronzo

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Re: tonight's pies... pizza porn
« Reply #4 on: May 08, 2010, 01:10:53 AM »
pie 4
Fuggheddabowdit!

~ Ron

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Offline Jackie Tran

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Re: tonight's pies... pizza porn
« Reply #5 on: May 08, 2010, 02:06:35 AM »
Ronzo, congrats and all the best wishes to you and the fiancÚ. 

The pies look great. How did they taste? Were they baked on the LBE?

Offline Ronzo

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Re: tonight's pies... pizza porn
« Reply #6 on: May 08, 2010, 10:37:12 AM »
Ronzo, congrats and all the best wishes to you and the fiancÚ. 

The pies look great. How did they taste? Were they baked on the LBE?

Thank you, sir!

Yes, sir, made on the LBE. As the saying goes... once you go (little) black (egg), you never go back. ;) I love that thing. The incredible, pizza-bake-able egg. They tasted fantastic. My dough kungfu is definitely improving. The leopard prints were beautiful.
Fuggheddabowdit!

~ Ron

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Offline hotsawce

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Re: tonight's pies... pizza porn
« Reply #7 on: May 08, 2010, 02:11:33 PM »
They look awesome. I'm on the fence about making a LBE....it was either that or PizzaHacker's pizza forge modification but it's not available yet...

Offline Jackie Tran

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Re: tonight's pies... pizza porn
« Reply #8 on: May 08, 2010, 02:37:22 PM »
I had counted the LBE out b/c past pics have not shown spotting on the cheese which I do like.  Ron's shown that it's doable.  Congrats. A few questions Ron. How big are the pies and how much did the doughballs weigh?

How long of a bake time are you using and do you have to check on the pies often to turn them? Or is it pretty much load and fugheddabowdit and unload when times up?
« Last Edit: May 08, 2010, 02:39:56 PM by Tranman »

Offline Ronzo

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Re: tonight's pies... pizza porn
« Reply #9 on: May 08, 2010, 07:06:05 PM »
They look awesome. I'm on the fence about making a LBE....it was either that or PizzaHacker's pizza forge modification but it's not available yet...

That might be my next route, honestly.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline Ronzo

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Re: tonight's pies... pizza porn
« Reply #10 on: May 08, 2010, 07:13:33 PM »
I had counted the LBE out b/c past pics have not shown spotting on the cheese which I do like.  Ron's shown that it's doable.  Congrats. A few questions Ron. How big are the pies and how much did the doughballs weigh?

How long of a bake time are you using and do you have to check on the pies often to turn them? Or is it pretty much load and fugheddabowdit and unload when times up?

Oh yeah, you can get some serious spotting if you have a top stone above the pie. Mine's got a 15" kiln shelf as a top shelf, and a 19" kiln shelf as the cooking stone. I LOVE cheese with spotting on it.

The doughballs were about 12-13 ounces each. The pies reached the very edge of my wood peel and it's a 16 inch peel. Some spots were thinner than others, so one had a hole in it after getting on the LBE. I haven't perfected my stretching technique yet so still working on that area.

I turned the pies about every minute and they take about 4 minutes (give or take) to cook. Cooking stone was about 700ish when the first pies went down.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline Essen1

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Re: tonight's pies... pizza porn
« Reply #11 on: May 08, 2010, 07:13:53 PM »
Great looking pies, brother!

Which temp was the LBE at?
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

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Offline Ronzo

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Re: tonight's pies... pizza porn
« Reply #12 on: May 08, 2010, 07:17:57 PM »
Great looking pies, brother!

Which temp was the LBE at?
Stone was around 700 when they went down.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline Jackie Tran

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Re: tonight's pies... pizza porn
« Reply #13 on: May 08, 2010, 08:41:25 PM »
I think the other pics I'm thinking about the operator wasn't using a top stone. How do you attach the stone from above? Got a pic of it?

12-13oz for a 16" pie is pretty thin. That's about how thin I make mine, 230gm for a 12" pie.

Offline Ronzo

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Re: tonight's pies... pizza porn
« Reply #14 on: May 08, 2010, 09:37:29 PM »
Tranman, I drilled a hole in the center of the stone and then drilled a hole in the middle of the top of the lid. Slid a 3 inch bolt in from the bottom, cut off the excess (so the REALLY FRIGGIN HOT bolt end does not burn my hand when I slide my fingers under the handle to lift the lid), a few larger washers and lock washers later, snug it up tight... bada-bing bada-boom. Done. Pretty easy.

Fuggheddabowdit!

~ Ron

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Offline Ronzo

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Re: tonight's pies... pizza porn
« Reply #15 on: May 08, 2010, 10:16:35 PM »
How do you attach the stone from above? Got a pic of it?

Here ya go... pardon the crappy phone-pics
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline Jackie Tran

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Re: tonight's pies... pizza porn
« Reply #16 on: May 09, 2010, 12:14:46 AM »
Very cool Ron. I love simple mods like that.  Your setup looks to me like a modified 2stone oven setup except a lot less $$. ;)

Offline Ronzo

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Re: tonight's pies... pizza porn
« Reply #17 on: May 09, 2010, 01:13:02 AM »
Very cool Ron. I love simple mods like that.  Your setup looks to me like a modified 2stone oven setup except a lot less $$. ;)
A WHOLE lot less...

:)

I love simple stuff like this too. American Ingenuity at it's best.

My LBE is my pride and joy.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline 8-slice

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Re: tonight's pies... pizza porn
« Reply #18 on: May 21, 2010, 05:24:21 AM »
Mr. Ronzo!

I congratulate you sir, on the excellence of your pies, and the aesthetics of your pics! Great pizza is worthy of great photography!

On pie #4 (with pesto I assume), do you mix it in with the cheese? I can never get it to spread out evenly unless I use it as a base sauce....

thanx
8-slice  :chef:

Offline Ronzo

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Re: tonight's pies... pizza porn
« Reply #19 on: May 21, 2010, 08:44:49 AM »
8-slice,

Thank you for your compliments!

Regarding the pesto, I used it as a base sauce as well. I have the same problems you do in that regard.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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