Author Topic: That elusive yet "Perfect" pie  (Read 43461 times)

0 Members and 1 Guest are viewing this topic.

Online Jackie Tran

  • Registered User
  • Posts: 7229
  • Location: Albuquerque NM
Re: That elusive yet "Perfect" pie
« Reply #175 on: July 13, 2011, 12:53:48 AM »
Doodneyy, I want you to know that you motivated me to go back and try this again.  I made dough on Sunday after I made my post above.   This time the challenge for me was to make the pizza using as close of a technique that I had used that first time.  I had recorded that technique long ago but did not have the understanding require to fully grasp what was going on with the dough at various phases.  I had made a number of very similar texture pies after that but all using different techniques.

This time I felt like I had understood what really was going on with the dough and was able to replicate that texture pretty close to exactly.   Anyways time for the proof.   I have posted these in my wfo thread but will post here again since I feel they are worthy.  I can't remember the last time I made pizza with 100% HG flour since I have been blending flours lately.  So it was fun to make pies this way again.  

For fun I did 2 different hydrations.  One with a 72% and one with 81% to see the difference.  Both were good but I would probably keep it closer to the 72% next time.   The original was probably in the high 70's.   I also had every intention of baking these in the home oven to keep things per the orginal but I was getting off work early and really itching to fire up the WFO.  These came out just fine in the WFO.  

Pies and crumb shots
« Last Edit: July 14, 2011, 11:26:10 PM by Jackie Tran »


Online Jackie Tran

  • Registered User
  • Posts: 7229
  • Location: Albuquerque NM
Re: That elusive yet "Perfect" pie
« Reply #176 on: July 13, 2011, 12:56:00 AM »
More crumb shots.  Feather like and feather lite.    :chef:

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #177 on: July 13, 2011, 02:17:50 AM »
Chau,
Pics # 6 & 7 say it all... that is how I like Nirvana!
tight...yet... moist structure in the dough & char on the rim... I can taste it from seattle.

Check this one out

m.
« Last Edit: July 13, 2011, 02:39:34 AM by doodneyy »

Offline Pizzeria Agustini

  • Registered User
  • Posts: 17
Re: That elusive yet "Perfect" pie
« Reply #178 on: July 14, 2011, 10:20:17 AM »
Hi Guys,

Happy to find this thread. Your pizza pictures really great! Good job. It's great to read about kindred pizza souls. I too have been in search of the perfect pizza with past nirvana moments of my own too. My wife finds me strange when I always try to tweak my dough recipe and techniques to they and achieve a better pie. She says my pizza is good the way it is.

Do you ever have the problem of being too focused on the crumb and crust quality that you end up not paying to much attention on the toppings?

I hope to make some pizzas in the coming week and will take some pics and share on this thread.

More power!

Online Jackie Tran

  • Registered User
  • Posts: 7229
  • Location: Albuquerque NM
Re: That elusive yet "Perfect" pie
« Reply #179 on: July 14, 2011, 02:53:10 PM »
Thanks Pizzeria Agustini!  Looking forward to your pictures.

To me, the texture of the crust and particularly crumb is very important.  It's the foundation of the pie and should be able to stand on it's own.  No doubt the sauce and cheese are also very important.   As I have been working towards my ideal crust(s), I have also tested many different tomato and cheese products as well.  I think anyone who makes a lot of pizza at home goes through the same process.  So a great pie should be balanced in many aspects not just a good crust.  

I have paid almost as much attention to the sauce and cheeses but just have not posted about them as much.  I also like to try new topping combinations as well but unfortunately many of my guests only want cheese or pepperoni.

Chau

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #180 on: July 16, 2011, 02:28:43 AM »
Carbon... ;D
« Last Edit: July 16, 2011, 02:41:21 AM by doodneyy »

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #181 on: August 08, 2011, 02:47:34 AM »
for the neighbors.."Once again"

Offline DrivenAgain

  • Registered User
  • Posts: 49
  • Location: Clarksburg, MD
    • Gems By J.Wade
Re: That elusive yet "Perfect" pie
« 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.

Offline RobynB

  • Lifetime Member
  • *
  • Posts: 656
  • Location: Scotts Valley, CA
Re: That elusive yet "Perfect" pie
« 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.


Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #184 on: August 16, 2011, 04:03:03 AM »
6
« Last Edit: August 16, 2011, 04:09:42 AM by doodneyy »

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #185 on: August 16, 2011, 04:03:49 AM »
Six Pack...

m.

Online Jackie Tran

  • Registered User
  • Posts: 7229
  • Location: Albuquerque NM
Re: That elusive yet "Perfect" pie
« 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

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« 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.

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

Online TXCraig1

  • Registered User
  • Posts: 16206
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: That elusive yet "Perfect" pie
« Reply #188 on: August 17, 2011, 11:38:15 AM »
Six Pack...

Is it my eyes going bad, or are there actually 7 beautiful pies in that picture?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #189 on: August 26, 2011, 02:16:01 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.
« Last Edit: August 26, 2011, 02:29:25 AM by doodneyy »

Online Jackie Tran

  • Registered User
  • Posts: 7229
  • Location: Albuquerque NM
Re: That elusive yet "Perfect" pie
« 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

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« 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.
« Last Edit: August 31, 2011, 01:00:48 AM by doodneyy »


Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #192 on: September 02, 2011, 10:41:01 PM »
You guys are too serious..It's Shepard's grain flour.

Online Jackie Tran

  • Registered User
  • Posts: 7229
  • Location: Albuquerque NM
Re: That elusive yet "Perfect" pie
« 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

Online TXCraig1

  • Registered User
  • Posts: 16206
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: That elusive yet "Perfect" pie
« 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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« 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..
« Last Edit: September 06, 2011, 01:51:26 AM by doodneyy »

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #196 on: September 25, 2011, 12:57:01 AM »
& then....too many fires

Online TXCraig1

  • Registered User
  • Posts: 16206
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: That elusive yet "Perfect" pie
« 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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #198 on: October 29, 2011, 02:28:31 AM »
bummed-out
They Grow in "ovens' built from...
m.

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #199 on: November 13, 2011, 12:39:12 AM »
I dig the macro shots, but would love to see some of your whole pies too.

CL
X-rated

m.
« Last Edit: November 13, 2011, 01:34:50 AM by doodneyy »