Author Topic: my latest pizza  (Read 33811 times)

0 Members and 1 Guest are viewing this topic.

Offline plainslicer

  • Registered User
  • Posts: 74
  • Location: DC
Re: my latest pizza
« Reply #60 on: January 31, 2011, 03:45:24 PM »
Wow, great job on those pizzas.


Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21731
  • Location: Texas
  • Always learning
Re: my latest pizza
« Reply #61 on: January 31, 2011, 04:10:58 PM »
Michael,

I am glad things worked out well for you.

Peter

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: my latest pizza
« Reply #62 on: January 31, 2011, 04:27:01 PM »
That is stunning pizza Michael! Congrats, you are a natural.

John

Offline TXCraig1

  • Registered User
  • Posts: 11729
  • Location: Houston, TX
Re: my latest pizza
« Reply #63 on: January 31, 2011, 05:51:17 PM »
Your kiddo's face says it all!

Craig
I love pigs. They convert vegetables into bacon.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21239
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: my latest pizza
« Reply #64 on: January 31, 2011, 06:46:41 PM »
Michael,

What a beautiful pies  :) Your pizza making skills really progressed fast!

Great job.

Norma
Always working and looking for new information!

Pizza01

  • Guest
Re: my latest pizza
« Reply #65 on: February 01, 2011, 05:09:27 PM »
thank you every one  :D

Pizza01

  • Guest
Re: my latest pizza
« Reply #66 on: February 12, 2011, 01:45:05 PM »
here's are my latest pie's all the family were here and enjoyed it  :chef:
3 pizza's
all with the same toppin with the formula i learned from member forum dellavecchia - jhon on the keste clone thread
john i uper the salt as you can see to 2% and the fermenring time was great, just like you said.
thank you  :D
its realy good.
100% bf
60% cold water
2% salt
1% sugar
2% oil
0.085 cy
fermrnting in  room temp 24 hours 65-69f, form balls and another 4 hours total 28 hours.
on top: 2 pizza tuna on top, 1 pizza tuna under sauce.
fresh shempenion and portabela that were fried with just litel bit olive oil and after that drained all liquids from them.
green peper that was fried dry that way it absorbed the taste of fire.
mozz cheeze.
my sauce: fresh red and very soft tomatoes that was cooked with fried fresh garlic in olive oil, with fried on low flame grated onion in olive oil and sugar.
all with fresh bazil and fresh oragano added with litel white wine with moscato spices, salt, peper litel bit butter all that in big heavy pot on low flame for 7-8 hour until it reached the right consisty for pizza. the tomatoes was pilled and were with no shell was choped in blender in pulses, i dident drained the liquid, every thing was there they just evaporated in the cooking procces. i made the sauce from 6kg tomatoes i keep some in the fridge for next pie's to come and some in the freez.
« Last Edit: February 12, 2011, 01:57:08 PM by msheetrit »

Pizza01

  • Guest
Re: my latest pizza
« Reply #67 on: February 12, 2011, 01:55:32 PM »
here's more
yoy can see the tomatoes filling my sink and picture of the sauce.  :chef:

Offline StrayBullet

  • Registered User
  • Posts: 426
Re: my latest pizza
« Reply #68 on: February 12, 2011, 02:57:23 PM »
Those look amazing, I think you really nailed it!

Mark

Pizza01

  • Guest
Re: my latest pizza
« Reply #69 on: February 12, 2011, 03:38:04 PM »
thank you mark for saying that. i feel i almost there :D


Offline jonesyb

  • Registered User
  • Posts: 114
Re: my latest pizza
« Reply #70 on: February 12, 2011, 04:59:51 PM »
Pizza01, I have been following your threads since I joined on here and I'm very impressed with what you're doing.

Pizza01

  • Guest
Re: my latest pizza
« Reply #71 on: February 12, 2011, 05:16:55 PM »
jonesyb, thank for saying that. it is realy good thing to hear from member  :).

Offline chickenparm

  • Registered User
  • Posts: 1778
  • Location: Kentucky-Making New York Style Pies
  • Oh No,Not Pizza Again!!!
Re: my latest pizza
« Reply #72 on: February 13, 2011, 12:32:10 AM »
You get better all the time! Your pies look GREAT!
I love the toppings you put on them as well.
 :chef:
-Bill

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21239
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: my latest pizza
« Reply #73 on: February 13, 2011, 07:46:21 AM »
Michael,

Your pizzas look great!  :) Your crust and crumb look amazing.

Norma
Always working and looking for new information!

Pizza01

  • Guest
Re: my latest pizza
« Reply #74 on: February 13, 2011, 08:29:04 AM »
thank you very much norma and bill for all your good word. they were very tasty lots of air holes.

Pizza01

  • Guest
Re: my latest pizza
« Reply #75 on: March 02, 2011, 05:39:51 PM »
here is this evning pie's i have made.
this dough was with 1% idy first mix then autolyse.
now i have to pause and say that autolyse is the best thing that ever happened to my dough it make the glouten chain so strong, that i just love it.
this was 80 rising in room temp and i must say that doing it after the last time i did over then 24 hour and the flavor that was given from long fermention is much better, i cant go back now. from now on 24 hour or litel more.
the stone was heated 90 minutes after taking the advise of scott123
http://www.pizzamaking.com/forum/index.php/topic,13056.msg128002.html#msg128002
thank you scott for giving this high oven spring man the pie was great you were right every step of the way. there was big air bubbles all over the place.
did one of my regular pie and my first white with brush olive oil and ricota chezze on top and litel bit muzz.
and thank you john for posting the keste clone now i cant never go back.
« Last Edit: March 03, 2011, 02:48:42 PM by msheetrit »

Offline Jackie Tran

  • Registered User
  • Posts: 6968
  • Location: Albuquerque NM
Re: my latest pizza
« Reply #76 on: March 02, 2011, 06:21:15 PM »
Fantastic Job Michael.  The pictures also look very nice.  Keep it up. 

Chau

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: my latest pizza
« Reply #77 on: March 02, 2011, 06:35:16 PM »
Outstanding dough handling and baking, Michael. I am with you on the long ferments - the taste is addictive.

John

Offline Essen1

  • Supporting Member
  • *
  • Posts: 3265
  • Location: SF Bay Area
    • The Hobby Cook
Re: my latest pizza
« Reply #78 on: March 02, 2011, 11:06:19 PM »
Picture-perfect pies in my book.

A job very well done, Michael!
Mike

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

http://thehobbycook.blogspot.com/

parallei

  • Guest
Re: my latest pizza
« Reply #79 on: March 02, 2011, 11:33:33 PM »
Well done :chef:


 

pizzapan