Author Topic: My new LBE and pies  (Read 41243 times)

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Offline forzaroma

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Re: My new LBE and pies
« Reply #25 on: February 18, 2011, 05:00:27 PM »
Just built my LBE last week and after 3 failed bakes I was able to make some tweaks to the LBE and get a decent bake.  

These are my first sub 2 min bakes.   Bottom was a bit darker than I wanted but I think I know how to tweak that for next time.  

These were very good but I think I like the 3 min bakes better.  I'm still learning how to use this new oven and need to make some more adjustments to toppings and dough.


What type of Mozz are u using and how do you cut them/ Tear slice? I make my own fresh mozz and am just curious ur cheese looks awesome.


buceriasdon

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Re: My new LBE and pies
« Reply #26 on: February 18, 2011, 05:15:58 PM »
Chau, I'm content with four minute pies, as I have been since I built mine summer of last year. Frankly I'm really not a fan of NP style pizza and even if I was the needed flours just are not available here.
Don

Offline compatta

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Re: My new LBE and pies
« Reply #27 on: February 18, 2011, 08:19:16 PM »
Heat up times: 20 minutes at 1/4 Bayou burner power (i could go faster, but the stone only absorbs heat so fast)
Cook times: 2.5 minutes at 640 beginning temp and at 1/4 power until tender.
did i enjoy it: As i don't know what a true neapolitan pie tastes like, i won't know till i go to a neapolitan place.
as it was my first attempt at higher temperature cooking

Now, one of the things that i still think is difficult is getting air temps above 700 degrees
(either that or my thermometer doesn't really measure anything above 700) and getting
a direct heat source (like a woodfired oven) to get those pies cooking by direct flame
as opposed to really fast and hot air.


The true and quintessential version of pie to me is [NEO-New Haven]:
Crust of a New Haven Pizza with the Signature California style that
makes Fresh and Organic Pizza Possible.

Offline Jackie Tran

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Re: My new LBE and pies
« Reply #28 on: February 19, 2011, 07:58:22 AM »

What type of Mozz are u using and how do you cut them/ Tear slice? I make my own fresh mozz and am just curious ur cheese looks awesome.

Thanks forzaroma, at the moment I don't have a reliable source for curd so I'm using whatever I can get my hands on for practicing.  The 1st pie has mozz made from belgioso curd mixed with mozz made from polly-0.  I mixed the cheeses b/c I had a bit of both as leftovers and this was really just an experimental bake.  My focus on these pies were mainly the crust and bake.   At the moment, I like to slice it.  I'll tear a few pieces here and there to fill in any big gaps of sauce I see.  

Don and Compatta, thanks for posting your times and temps.  That really helps as I have something for comparison.  

Chau

Offline pizzablogger

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Re: My new LBE and pies
« Reply #29 on: February 19, 2011, 08:17:04 AM »
Chau, you are the perfect person to take on making your own mozzarella from raw milk....make your own curds via the pasta filata process and go all the way!

You may want to check and see if either of these farms deliver their raw milk into the Albuquerque, NM area:

1. 200 miles North of you, in Maxwell, is Kuchan Ranch:

http://www.kuchanranch.com/

They may only have goats milk, which may not work.

2. Just North of Lubbock, Texas, in Abernathy, Pereira Pastures produces a very good raw milk product. I have some friends that are at Texas Tech and use this product. I believe they have also purchased a share or two in one of their cows through the farm's cow share program.  Their experiences with this farm is what led me to start looking for producers of raw milk in my area. Good raw milk website in general:

http://www.pereirapastures.com/index.htm

Apparently they use Jersey Cows for milk, which I believe has been mentioned here (perhaps by Marco?) as not being ideal for fior-di-latte, but I bet it would be a helluva lot better than using pasturized milk.

3. The DownTown Raw Milk Dairy in Gila does not have a website, but they may deliver to Albuquerque?

For your reference:

http://www.realmilk.com/where4.html

http://biology.clc.uc.edu/fankhauser/cheese/pasta_filata/pasta_filata.html

http://biology.clc.uc.edu/fankhauser/Cheese/Mozzarella/MOZZARELLA_jn0.HTM

 :)

BTW, did you see my PM? --K
« Last Edit: February 19, 2011, 08:27:34 AM by pizzablogger »
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline Jackie Tran

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Re: My new LBE and pies
« Reply #30 on: February 19, 2011, 08:37:31 AM »
Thank you for all the info Kelly.  I'll do a bit more research.   My experience with making mozz from pasteurize milk using the quick method is that it doesn't make a good product.  Maybe I just needed to keep at it or perhaps make the curd over a much longer period.   I have read that a couple of members have had great results with raw milk.   Awhile back I looked around the Albuquerque area and couldn't source raw milk, legally or not.    

I found one member on a citydata forum that claims to have a source for raw milk in Albuquerque but that person hasn't responded to my emails.

The goat's milk that Kuchan sells is too expensive for making mozz at $6/gallon.   I'll do a bit of looking into the Gila dairy.  In the meantime, thank you very much for the link for pasteurize milk mozz.  I'll see if I can source some CaCl2.  It looks promising.

Chau
« Last Edit: February 19, 2011, 09:32:12 PM by Jackie Tran »

Offline pizzablogger

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Re: My new LBE and pies
« Reply #31 on: February 19, 2011, 08:56:26 AM »
My experience with making mozz from pasteurize milk using the quick method is that it doesn't make a good product.

Exactly.

Although with practice it will get better.

Nothing can beat the full blown process I sent to you however. Personally, I don't think the differences are as drastic as some people may expect, but there is a difference. Sometimes the differences between very good and great are subtle ones, but worth pursuing. --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline gtsum2

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Re: My new LBE and pies
« Reply #32 on: February 19, 2011, 08:59:40 AM »
good looking pie and cooker Chau!  My LBE takes 20 minutes to get to 650 stone temp..my dome temps are 800 when cooking the pies...I cooked some up last night but sadly they were not worthy of posting...I went back to KABF and frankly, it is just not for me...either that, or I forgot how to work with it!

Pizza01

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Re: My new LBE and pies
« Reply #33 on: February 19, 2011, 03:39:12 PM »
what a cute dog you have chau  :)


Offline Jackie Tran

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Re: My new LBE and pies
« Reply #34 on: February 19, 2011, 09:39:05 PM »
Thanks for posting your numbers Shaun.   

Michael that is compatta's dog, but it is cute.  I have a pug and a bulldog named Oliver and Newman.  :D

So for tonight's bake, I pulled the lower heat deflector out along with the bowl and round FB stone and left all else in place.   The heat up time dropped from 20min+ to around 16min or so to reach 650F.   Not bad, I'll take any little I can get.   Next I plan on removing the nuts that separate the 2 stones to see if I can shave even more time off.   After that I may remove the smaller stone but right now I want that mass.   

I baked up 2 pretty good pies tonight.  Pretty much the same formula except I upped the CY and made 10h pies.  Overall I liked these better than the 28hour pies.  Slightly better texture for me.  First up is a margherita.  This one was baked at 2m30s.  I liked it better than the sub 2 min pies.     

Offline Jackie Tran

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Re: My new LBE and pies
« Reply #35 on: February 19, 2011, 09:41:41 PM »
The 2nd pie is a garlic and shrimp pie.  This is now my all time favorite topping combination.  This one is baked out to 3min.   I liked both the crust and the overall pie better than the 2m30s pie.   


Offline Jackie Tran

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Re: My new LBE and pies
« Reply #36 on: February 19, 2011, 09:50:54 PM »
Wanted to make a mention for the Alta Cucina tomatoes I used tonight.   These canned tomatoes are fabulous.  At first I thought they were a bit on the salty side, but after adding a bit of sweetner to it, it makes a fantastic sauce.   They do have a similar tomato taste to Stanilaus' other products but they are better.  Now I wish I hadn't bought all the other big cans of Stanilaus sauces and had just bought only the Alta Cucinas.  I guess the other stuff is good for deep dish and pasta dishes.    

« Last Edit: February 19, 2011, 09:52:29 PM by Jackie Tran »

Offline pennygirl

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Re: My new LBE and pies
« Reply #37 on: February 19, 2011, 11:44:10 PM »
Inspiring work JT. Couple questions if i may...

Are you still trying for visible air pockets when you ball your dough, and have you found that you can get too many?

And those Alta Cucina's look awesome. I've been trying toget my hands on those for the longest time up here in Seattle. Did you buy those locally or order them somewhere?

Thanks as usual!

Offline Jackie Tran

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Re: My new LBE and pies
« Reply #38 on: February 20, 2011, 12:46:17 AM »
Thanks PG.  I do still do stretch and folds when I ball the dough but I really don't think of doing it for trapping air pockets now.  It still traps air pockets but I just see it as part of the deal.  I do it more to build strength into the dough and complete the gluten development and the bubbles are just an added benefit.   

I find that I don't get too many.  Usually there are 3-4 big ones that migrate out towards the rim and end up as big black burnt spots.  They don't bother me and I kind of like the look.  I just to stretch and fold this way to create this look but nowadays that's not really my focus.  My focus currently is to make an extremely light crispy crust.  The bubbles I can take or leave.   If you look at the rim, you can see where the big bubbles are.  If I cut the crust there, then I'm just cutting through a big O void.  It does give a nice texture when eating as well so it's another positive.

As far as the AC, I've read great things about them.  And I'm not one to jump on the band wagon and believe the hype that surrounds pizza.  After adding a bit of sweetner, they are definitely one of the best canned tomato products that I've tried, DOP or not.  I ordered them along with a bunch of other sauces from PennMac.  Shipping is pricey unless you order a lot at once.  Definitely give them a try if you can.

Chau


Offline BrickStoneOven

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Re: My new LBE and pies
« Reply #39 on: February 20, 2011, 01:38:30 AM »
And those Alta Cucina's look awesome. I've been trying toget my hands on those for the longest time up here in Seattle. Did you buy those locally or order them somewhere?

Restaurant Depot will most likely have them. The items vary from location to location but these tomatoes are a top seller so I would think most would have them. These are my go to for NY style pizzas.

This is the address of the RD in Seattle. You can get a day pass or if you have a tax ID# you can open a free account.

3670 E Marginal Way South
Seattle, WA 98134-1130

Offline Jackie Tran

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Re: My new LBE and pies
« Reply #40 on: February 26, 2011, 09:24:42 AM »
Next I plan on removing the nuts that separate the 2 stones to see if I can shave even more time off.   After that I may remove the smaller stone but right now I want that mass.  

Just a quick update.  I went ahead and removed the nuts thus taking out that layer of air buffer so that the 2 stones sit one on top of eachother.   Whatever time I saved in heat up times it wasn't worth it.  The bottoms were too dark and the top was undone.  By removing the nuts I lowered the top stone ~1/3 to ~1/4 of an inch?  that was enough to create the imbalance.

So I then replace the nuts and the balance in the LBE was restored.   My current heat up times are about ~15m, I think.  I'll have to time them more often.   Made up a couple of tester pies last night.  They turned out pretty good.  Not my best but pretty decent.  The overall crust should have been lighter in texture and chew.   :-\

Chau


scott123

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Re: My new LBE and pies
« Reply #41 on: February 26, 2011, 10:44:05 AM »
I like what that the cheese is doing, especially on the first pie.  Is this another new cheese for you?


parallei

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Re: My new LBE and pies
« Reply #42 on: February 26, 2011, 11:03:28 AM »
Those are looking mighty good Chau.  My goal, once the weather warms up a bit, it to kick up the temp on my 2Stone.  So far I've had the best luck around 650ish.

Offline dellavecchia

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Re: My new LBE and pies
« Reply #43 on: February 26, 2011, 11:19:41 AM »
Chau - I love the results you are getting. Are you the originator of the LBE?

John

Offline Jackie Tran

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Re: My new LBE and pies
« Reply #44 on: February 26, 2011, 12:38:26 PM »
I like what that the cheese is doing, especially on the first pie.  Is this another new cheese for you?

Thanks Scott, it's just a blend of leftover cheeses in the fridge.  It was the thawed belgioso cheese that I stretched & sliced thin, blended with a bit of Stella block mozz from Sams, a sprinkle of parm/romano, baked and then finished with a bit of freshly grated 2 year old block parm reggiano.   Eaten hot, it was really good.  I've been really into blending a bunch of cheeses, somewhat borrowing the idea from Di Fara. 

Chau

Offline Jackie Tran

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Re: My new LBE and pies
« Reply #45 on: February 26, 2011, 12:47:30 PM »
Thanks Parallei and John.  John I am not the originator.  Member Villa Roma (aka Ronbro) is.   There are many variations of the oven but the basic concept is the same.  I did come up with the deflector piece in the lid though.    ;D  I think it gives my pies a different look compare to other LBE pies. 

I'm sure you've seen this before but for those who have not....the original LBE thread is a great read for those who are interested in building one.   Lots of good ideas in there.

http://www.pizzamaking.com/forum/index.php/topic,4753.0.html

Chau

Offline sbxstr

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Re: My new LBE and pies
« Reply #46 on: February 28, 2011, 05:21:26 PM »
JT, I wonder if you would consider sharing the design details of your LBE with me? I'd like to make one. Sent this same query to Mmmph. Your pies also look great!

Offline Jackie Tran

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Re: My new LBE and pies
« Reply #47 on: March 01, 2011, 01:47:21 AM »
JT, I wonder if you would consider sharing the design details of your LBE with me? I'd like to make one. Sent this same query to Mmmph. Your pies also look great!

Thanks Sbxstr.  It sounds like Mmmph posted some reading material for you.   I would check out the original LBE thread started by member Villa Roma (formerly known as Ronbro).  You will find just about everything you need there. 

If you want to see my specific set up, I posted pics on page 1 of this thread.  Then only thing that is different is that I've removed the heat deflector plate underneath the pizza stone. 

Good luck and don't forget to write once in a while.  ;)

Chau

Offline Jackie Tran

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Re: My new LBE and pies
« Reply #48 on: March 01, 2011, 01:51:44 AM »
Made a small tweak and finally got the "look" that I want.  Still need to do a bit more work on the crumb though.  Was just a touch dry. 

Interesting though, this pie is a 6 hour pie made with the CY starter I made over the weekend.  

Chau

« Last Edit: March 04, 2011, 01:23:23 AM by Jackie Tran »

Offline Mmmph

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Re: My new LBE and pies
« Reply #49 on: March 01, 2011, 09:23:41 AM »
Sweet Pie. It really is satisfying to pull one of these out of the oven, eh??
Sono venuto, ho visto, ho mangiato


 

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