Author Topic: That elusive yet "Perfect" pie (Read 20173 times)

doodneyy · « **Reply #180 on:** July 16, 2011, 02:28:43 AM »

Carbon...

doodneyy · « **Reply #181 on:** August 08, 2011, 02:47:34 AM »

for the neighbors.."Once again"

DrivenAgain · « **Reply #182 on:** August 08, 2011, 10:06:18 AM »

Doodneyy, your pies look absolutely amazing!!! That must be some serious heat youre cooking in.

RobynB · « **Reply #183 on:** August 08, 2011, 06:43:28 PM »

Wow, your pizzas, as always, look incredible - and your photos are stunning! Those are frame-worthy, and drool-worthy, photos.

doodneyy · « **Reply #184 on:** August 16, 2011, 04:03:03 AM »

doodneyy · « **Reply #185 on:** August 16, 2011, 04:03:49 AM »

Six Pack...

m.

Jackie Tran · « **Reply #186 on:** August 16, 2011, 07:18:57 AM »

Very nice looking pies doodney. Not sure if I asked already, but how long are these baking for and what flour are you using?

These look crunchy/crispy, were they?

Thx,
Chau

doodneyy · « **Reply #187 on:** August 16, 2011, 11:09:21 PM »

Thanks Chau,

Last night it was about 80sec to 120 sec. The oven is hot 850-950 & the baking surface is around 825-875.
My dough is very wet when I have a hot floor as I am sure yours is.
They where very fluffy & light!.

m.

Quote from: Jackie Tran on August 16, 2011, 07:18:57 AM

Very nice looking pies doodney. Not sure if I asked already, but how long are these baking for and what flour are you using?

These look crunchy/crispy, were they?

Thx,
Chau

TXCraig1 · « **Reply #188 on:** August 17, 2011, 11:38:15 AM »

Quote from: doodneyy on August 16, 2011, 04:03:49 AM

Six Pack...

Is it my eyes going bad, or are there actually 7 beautiful pies in that picture?

doodneyy · « **Reply #189 on:** August 26, 2011, 02:16:01 AM »

Quote from: TXCraig1 on August 17, 2011, 11:38:15 AM

Is it my eyes going bad, or are there actually 7 beautiful pies in that picture?

TX,
Thanks for lookin...I was headed to Canada for the weekend & thought I would give our neighbors some fireson..

m.

Jackie Tran · « **Reply #190 on:** August 26, 2011, 06:28:25 AM »

Doodneyy, nice crumb shot. I take it you have found your perfect? Is this caputo 00 or is there sow bread flour blended in?

Thx
Chau

doodneyy · « **Reply #191 on:** August 30, 2011, 03:08:43 AM »

Thank you Chau...
No 0... it is pure USA grown & harvested!
Let "The Shepard be your guide"...

If you don't Like to follow "The Shepard" just go with his "Grain"...

m.

doodneyy · « **Reply #192 on:** September 02, 2011, 10:41:01 PM »

You guys are too serious..It's Shepard's grain flour.

Jackie Tran · « **Reply #193 on:** September 02, 2011, 11:03:10 PM »

doodney, that was my first guess when you first posted. I just forgot to reply. Is it AP, bread flour, or high gluten flour that you are using at high temps? Nice looking pies btw.

Chau

TXCraig1 · « **Reply #194 on:** September 03, 2011, 10:43:29 AM »

dood, I love the look of your pies. The beautiful crust, the awesome charring on the edges of the pepperoni; and the perfectly melted cheese mixing with the tomatoes and pepperoni grease is just beautiful.

CL

doodneyy · « **Reply #195 on:** September 06, 2011, 01:44:20 AM »

Thank you Tran-man & Tx..
I must say...
You two have multitudes of Fantastic looking pizza... & I have no qualms they are perfecto!
Here's lookin @ you..

doodneyy · « **Reply #196 on:** September 25, 2011, 12:57:01 AM »

& then....too many fires

TXCraig1 · « **Reply #197 on:** September 25, 2011, 05:03:36 PM »

I dig the macro shots, but would love to see some of your whole pies too.

CL

doodneyy · « **Reply #198 on:** October 29, 2011, 02:28:31 AM »

bummed-out
They Grow in "ovens' built from...
m.

doodneyy · « **Reply #199 on:** November 13, 2011, 12:39:12 AM »

Quote from: TXCraig1 on September 25, 2011, 05:03:36 PM

I dig the macro shots, but would love to see some of your whole pies too.

CL
X-rated

m.