Author Topic: That elusive yet "Perfect" pie  (Read 33130 times)

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Online TXCraig1

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Re: That elusive yet "Perfect" pie
« Reply #200 on: November 13, 2011, 06:00:18 PM »
 :o
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Offline Jet_deck

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Re: That elusive yet "Perfect" pie
« Reply #201 on: November 13, 2011, 11:56:54 PM »
bummed-out
They Grow in "ovens' built from...
m.

You are vacuum packing and freezing the pizzas? ???
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline doodneyy

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Re: That elusive yet "Perfect" pie
« Reply #202 on: November 19, 2011, 01:22:25 AM »
« Last Edit: November 19, 2011, 01:36:18 AM by doodneyy »

Offline doodneyy

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Re: That elusive yet "Perfect" pie
« Reply #203 on: November 19, 2011, 01:27:37 AM »
You are vacuum packing and freezing the pizzas? ???
Hey Jet,
No, I am covering them in a breathable wrap & giving them to friends for their lunch

m.

Online Jackie Tran

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Re: That elusive yet "Perfect" pie
« Reply #204 on: November 19, 2011, 07:17:18 AM »
That ia a beauty Doodneyy.  Nice work!
« Last Edit: November 19, 2011, 07:19:20 AM by Jackie Tran »

Online TXCraig1

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Re: That elusive yet "Perfect" pie
« Reply #205 on: November 19, 2011, 10:34:26 AM »
That's what I'm talking about. Very nice.

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline doodneyy

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Re: That elusive yet "Perfect" pie
« Reply #206 on: November 22, 2011, 02:10:10 AM »
TX & Tran-man,
Thanks

m.

Offline doodneyy

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Re: That elusive yet "Perfect" pie
« Reply #207 on: November 22, 2011, 02:28:45 AM »
November windy fireson......
it is not chared too much!..
it is not too dense..
it is not too light..
it is...?
« Last Edit: November 22, 2011, 02:33:03 AM by doodneyy »

Online Jackie Tran

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Re: That elusive yet "Perfect" pie
« Reply #208 on: March 29, 2015, 03:51:07 PM »
Thought I would revisit this project again and see what I could come up with.

Online Jackie Tran

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Re: That elusive yet "Perfect" pie
« Reply #209 on: March 29, 2015, 03:55:59 PM »



« Last Edit: March 29, 2015, 04:03:42 PM by Jackie Tran »


Offline communist

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Re: That elusive yet "Perfect" pie
« Reply #210 on: March 29, 2015, 08:49:29 PM »
What crumb structure :o

Offline jvp123

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Re: That elusive yet "Perfect" pie
« Reply #211 on: March 29, 2015, 11:58:02 PM »




Watching your videos was both exciting and depressing Jackie.  Even your experiments look perfect to me ... you are most obviously a pizza master.  :chef:

Dang I have a long way to go  :'(   Maybe by 7000 posts I'll be able to make pies close to that.  Just beautiful work. :drool:

(BTW - how do you get such a stiff slice on such a high temp, short bake?  The higher my temps go and the shorter the bakes the more floppy my slices become  :(.)
« Last Edit: Yesterday at 12:00:56 AM by jvp123 »
Jeff

Online Jackie Tran

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Re: That elusive yet "Perfect" pie
« Reply #212 on: Yesterday at 01:54:25 PM »
Thank you Mark and Jeff.  Mark, I see that Pizzatown is a shared favorite.  I only wish I could have tried it a few more times. 

Jeff, the stiffness is a bit deceiving.  I think a lot of pies are stiff when they first come out of the oven.  Most pies do soften up and go limp after sitting a bit.   But I agree, for a stiff slice, lower the temp and extend the bake times.  These pies in the video were between 8-9minute bakes. 

I think there are a lot of factors that go into getting a stiffer slice.  Have a strong dough, don't top too heavy, bake it well.   I also shuffle the pie between two stones in my oven.  This is a great technique because it allows the other stone to (re)charge as one is baking. 

And believe it or not, the addition of 10% egg whites goes a long way into a crunchy slice.  The closest I've gotten to replicating Pizzatowns crust was with 10% eggwhites, although I pretty sure they aren't using egg whites in their dough.  But then again who knows? 

I think I may also start experimenting with a bit of rice flour in the dough as I have heard that can help achieve that eggshell crust.   8)

Chau

Offline PizzaJerk

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Re: That elusive yet "Perfect" pie
« Reply #213 on: Yesterday at 02:08:55 PM »
Good to see you making pizza again, I missed your posts.

Anthony
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Offline jvp123

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Re: That elusive yet "Perfect" pie
« Reply #214 on: Yesterday at 03:47:05 PM »
Thank you Mark and Jeff.  Mark, I see that Pizzatown is a shared favorite.  I only wish I could have tried it a few more times. 

Jeff, the stiffness is a bit deceiving.  I think a lot of pies are stiff when they first come out of the oven.  Most pies do soften up and go limp after sitting a bit.   But I agree, for a stiff slice, lower the temp and extend the bake times.  These pies in the video were between 8-9minute bakes. 

I think there are a lot of factors that go into getting a stiffer slice.  Have a strong dough, don't top too heavy, bake it well.   I also shuffle the pie between two stones in my oven.  This is a great technique because it allows the other stone to (re)charge as one is baking. 

And believe it or not, the addition of 10% egg whites goes a long way into a crunchy slice.  The closest I've gotten to replicating Pizzatowns crust was with 10% eggwhites, although I pretty sure they aren't using egg whites in their dough.  But then again who knows? 

I think I may also start experimenting with a bit of rice flour in the dough as I have heard that can help achieve that eggshell crust.   8)


Chau

Oh ok Jackie for some reason I thought your bake was really short like 3-4 mins at plus 650F.  Not sure where I got that --must have been getting threads mixed up.   ???

Thanks for the info!
Jeff

Online Jackie Tran

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Re: That elusive yet "Perfect" pie
« Reply #215 on: Yesterday at 07:00:19 PM »
Thank you Anthony.  Very much appreciated. 

Jeff, for awhile I was making NY/NP hybrid pizzas in my wfo and baking them sub 4 minutes.  I think that was partly motivated by Scott123.  I've slowly increased my bake times but haven't really settled on an ideal bake time yet.   I hope to get it somewhere between 6-7min.  Any longer and the cheese (that I can get locally) starts to dry out and I'm not a fan of that. 

Chau


 

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