Author Topic: my latest pizza  (Read 41155 times)

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Pizza01

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Re: my latest pizza
« Reply #325 on: April 25, 2012, 09:58:28 PM »
i dont know... every one tells me that my stone is really thick and good and from my point of view the stone do the job!


Pizza01

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Re: my latest pizza
« Reply #326 on: May 21, 2012, 07:41:29 PM »
h

Online Jackie Tran

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Re: my latest pizza
« Reply #327 on: May 21, 2012, 08:56:50 PM »
Michael, those pies look excellent.  How did they compare to your past efforts?

Offline norma427

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Re: my latest pizza
« Reply #328 on: May 21, 2012, 09:37:27 PM »
Michael,

I agree with Chau, your pies sure look very good!  :)

Norma

Offline mykall

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Re: my latest pizza
« Reply #329 on: May 21, 2012, 10:45:59 PM »
Michael,

Fantastic results!  Just once I'd like to be in that league even if only by accident, and you're cranking these out one after another.

Wow.... there are some really talented people on this site that's for sure!





Pizza01

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Re: my latest pizza
« Reply #330 on: May 22, 2012, 07:36:43 AM »
Thank you very much guys! Very tasty and good results, salt, yeast, water 60% caputo flour and 40% hala israeli flour... 8 hour room temp rise (its summer here) after one hour did some strech and folds.
3:10 min bake, broil.
Plenty of sauce very thin pizza.
Soft and not cheoy i am happy.
I got the bite i have been searching.

Offline don juan de pizza

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Re: my latest pizza
« Reply #331 on: May 23, 2012, 02:02:45 AM »
good looking stuff  :)

Pizza01

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Re: my latest pizza
« Reply #332 on: May 28, 2012, 06:17:28 PM »
thank you  :)

Offline Jbravo

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Re: my latest pizza
« Reply #333 on: May 30, 2012, 01:56:25 PM »
 Some incredible looking pies on this thread. Makes want to eat pizza at this late hour ;)


Pizza01

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Re: my latest pizza
« Reply #334 on: May 30, 2012, 02:24:44 PM »
thank you thank you i am on a break because thats what happened i made pizza very often..

Offline chickenparm

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Re: my latest pizza
« Reply #335 on: May 30, 2012, 02:28:50 PM »
Great Job as always...you should open up a Pizza place soon!
 :pizza:
-Bill

Pizza01

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Re: my latest pizza
« Reply #336 on: May 30, 2012, 05:39:23 PM »
thank you bill!
today i saw a show about this couple that travel the world and made pizza at festivals for 7 years, they have wfo on wagen...and they came back to israel and opened pizzeria from their home... they lost every month somthing like 1500$ and this guy whow is really good helped them to their pizzeria and today they make good money.
the main thing that he showed them is how to sale your self... and how to sell in general.
and this i know i have been working as a sales person for 4 years... i am thinking about this option for a while now but i feel that this is not the time maybe in a year i would consider it more seriusly.

Pizza01

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Re: my latest pizza
« Reply #337 on: July 07, 2012, 08:46:11 PM »
i'm back!!!

parallei

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Re: my latest pizza
« Reply #338 on: July 07, 2012, 11:40:50 PM »
Quote
i'm back!!!

Yes, you are!  And, your pies are gorgeous. :chef:

Paul

Offline norma427

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Re: my latest pizza
« Reply #339 on: July 08, 2012, 09:21:31 AM »
Yes, you are!  And, your pies are gorgeous. :chef:

Paul

Paul, I also agree!  :)  Great job Michael!

Norma

Pizza01

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Re: my latest pizza
« Reply #340 on: July 08, 2012, 05:59:47 PM »
Every thing i know i learned here on the site thank you guys:)

Pizza01

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Re: my latest pizza
« Reply #341 on: July 08, 2012, 06:03:45 PM »
That dough has only litel bit yeast, salt, water and flour.
From each pie the taste is getting better, like fine tuning.


Offline Ev

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Re: my latest pizza
« Reply #342 on: July 08, 2012, 11:27:02 PM »
Very nice work, Michael. Good to see you back here again. ;D

Pizza01

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Re: my latest pizza
« Reply #343 on: July 09, 2012, 07:44:10 AM »
I am allways here, i just bake less now.
We have new babygirl in the house.. :D there is much work to do and also the pizzas are great and i cant stop eating them so i wouldent gain wheigh i decided to cut back to 2 pies in 2 or 3 weeks

Offline Chicago Bob

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Re: my latest pizza
« Reply #344 on: July 09, 2012, 12:58:08 PM »
I think that's a good approach...I HAVE to cut back (doc ordered) and it sure ain't easy.
Michael, would you please tell me your last bake temp and possibly post a link to that latest dough. Thank you so much.

Bob

p.s.  Congratulations on your new daughter!
« Last Edit: July 09, 2012, 12:59:39 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Pizza01

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Re: my latest pizza
« Reply #345 on: July 09, 2012, 04:55:09 PM »
thank you, she is a princess and will turn 1 month in 2 days, and gave us her first smile yesterday:)

as for our issue...
my oven is home regular oven the max temp is 270cl deg but i have shamout stone 3cm thick. the setup is 7 cm from the broil on the uper oven rack, pre heat hour and a half i never gave a ir check but i think its somthing between 300-340 cl deg.

the dough is israel (local) bread flour, 500 gr
58% water, 2.8% salt, 1gram idy.
room temp rise which this time here is summer between 25-29 cl deg.
i made the batch in food prossecor 10-15 high speed (all ingridiants at once)
then couple folds by hand, 2 hours rest and devided into 2 balls, each ball 390gr.
another 5 hours rise and poped into the oven.
i never open the oven until the pizza is in.
3:10 min bake.
i hope that will help you understand my dough, you can also read past posts in this thread in this stage which is about 20 pizza's back its just fine tuning like i said but all and that is pretty much the same.

Pizza01

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Re: my latest pizza
« Reply #346 on: July 09, 2012, 04:57:56 PM »
thank very much for all of the good words everybody. respect!  :pizza:

Offline Chicago Bob

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Re: my latest pizza
« Reply #347 on: July 09, 2012, 05:28:38 PM »
thank you, she is a princess and will turn 1 month in 2 days, and gave us her first smile yesterday:)


i never open the oven until the pizza is in.

Michael,

Oh I have read this thread, I can assure you of that...it is the reason for my request of a "fine tuning" update. You are making some awesome looking pies my friend.

Just over one month old, eh? Oh boy...you are busy. I'm glad for you that you have a "Princess".   ;)

Now.......if I can only get you to teach me that trick of your's. It truly is amazing how you are able to get that pizza in the oven without opening the door...you got some pretty cool stuff go'in on there in Israel mister!!   8)
"Care Free Highway...let me slip away on you"

Pizza01

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Re: my latest pizza
« Reply #348 on: July 10, 2012, 01:40:51 PM »
Thank you very much.
I ment that i open the door of the oven only to pop the pizza and not before.

Pizza01

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Re: my latest pizza
« Reply #349 on: September 20, 2012, 01:21:24 PM »
here is how i open the dough into skin