Author Topic: 2Stone pizza pics  (Read 64353 times)

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Offline Jackitup

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Re: 2Stone pizza pics
« Reply #275 on: May 03, 2014, 09:45:51 PM »
BEAUTIFUL!!!! Did you use a base with this, like maybe a sweet cream, sweetened mascarpone??

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain


Offline anverc

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Re: 2Stone pizza pics
« Reply #276 on: May 04, 2014, 11:34:30 AM »
BEAUTIFUL!!!! Did you use a base with this, like maybe a sweet cream, sweetened mascarpone??

jon

thanks!
no, we were going to whip up some icing to drizzle on top but this was the end of the night and that just didn't seem reasonable.  sweetened mascarpone is a great idea, it would have gone very well with this!

this was just raw sugar, frozen black/raspberries, and some spoons here and there of chocolate hazelnut spread (similar to nutella).  the spread burned, but didn't affect the taste.  next time i'll melt it down and put it on after the bake.
i'm making a pizza utility app.  check it out and give suggestions! http://www.pizzamaking.com/forum/index.php?topic=30444.0

Offline parallei

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Re: 2Stone pizza pics
« Reply #277 on: May 25, 2014, 11:14:58 PM »
 SD 24 hr room temp dough.  Potato with pancetta, and a pepperoni pie.  Went a bit crazy with the mozz. ;D

 

Offline anverc

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Re: 2Stone pizza pics
« Reply #278 on: May 28, 2014, 04:15:20 PM »
 :drool:  Those look beautiful Parallei

Tonight I take apart my 2stone and truck it to my friend's where I won't have daily access for at least a year  :'(
i'm making a pizza utility app.  check it out and give suggestions! http://www.pizzamaking.com/forum/index.php?topic=30444.0

Offline parallei

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Re: 2Stone pizza pics
« Reply #279 on: May 28, 2014, 05:59:12 PM »
:drool:  Those look beautiful Parallei

Thanks Anvrc!

Tonight I take apart my 2stone and truck it to my friend's where I won't have daily access for at least a year  :'(

That's no good. ???


Offline corkd

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Re: 2Stone pizza pics
« Reply #280 on: May 29, 2014, 09:04:39 AM »
SD 24 hr room temp dough...
Could you share your formula for this? You may have already done so elsewhere..

Clay

Offline parallei

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Re: 2Stone pizza pics
« Reply #281 on: May 29, 2014, 10:05:23 AM »
Could you share your formula for this? You may have already done so elsewhere..

Clay

Clay,

Nothing fancy:

100% Caputo
61%   Water
2.5%  Salt (Regular Table Salt)
2.5%  Active Starter (Ischia)

-  Dislove salt in water
-  Whisk in starter
-  Add flour mix with Danish Dough Whisk
- Rest 20 min
- Hand knead about 5 min.
- Rest 20 min
- Hand knead about 5 min. or until it looks right
- Bulk about 5 hours
- Ball and go to bed
- Dough was used at about 23 hours total time

I only made about 750g total.

250g balls.

Offline corkd

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Re: 2Stone pizza pics
« Reply #282 on: May 30, 2014, 08:45:12 AM »
Thanks, I was interested in your starter %  & HR vs your ferment time.

Online dineomite

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Re: 2Stone pizza pics
« Reply #283 on: May 31, 2014, 11:51:33 PM »
Andouille, onion confit, roasted toms, fontina + Mozz


Offline corkd

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Re: 2Stone pizza pics
« Reply #284 on: June 01, 2014, 09:50:55 AM »
Looks good!

Offline parallei

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Re: 2Stone pizza pics
« Reply #285 on: June 01, 2014, 10:58:10 PM »
Tonight's pizza. Again, a 24hr room temp. dough.

Offline TXCraig1

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Re: 2Stone pizza pics
« Reply #286 on: June 01, 2014, 11:20:52 PM »
Awesome!
Pizza is not bread. Craig's Neapolitan Garage

Offline TXCraig1

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Re: 2Stone pizza pics
« Reply #287 on: June 01, 2014, 11:21:25 PM »
The background isn't bad either.
Pizza is not bread. Craig's Neapolitan Garage

Offline parallei

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Re: 2Stone pizza pics
« Reply #288 on: June 01, 2014, 11:45:22 PM »
Thanks Craig.

We've had a bunch of moisture this spring so everything is pretty green.  Also another bumper crop of rabbits.  The bastardi cleaned out the cool weather greens. >:(

Offline Serpentelli

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Re: 2Stone pizza pics
« Reply #289 on: June 02, 2014, 01:15:05 PM »
Andouille, onion confit, roasted toms, fontina + Mozz

dineomite,

That's a beautiful looking pizza. I keep on meaning to put some portugese chourico on my nexct pie but haven't. You have motivated me.

What's your dough specs and cooking temp/time there?

John K
I'm not wearing hockey pads!

Offline TXCraig1

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Re: 2Stone pizza pics
« Reply #290 on: June 02, 2014, 01:46:41 PM »
Thanks Craig.

We've had a bunch of moisture this spring so everything is pretty green.  Also another bumper crop of rabbits.  The bastardi cleaned out the cool weather greens. >:(

Something is eating my low hanging tomatoes. I don't know what it is. I haven't seen any birds, and it seems to happen at night anyway, but nothing is getting caught in the traps.
Pizza is not bread. Craig's Neapolitan Garage

Offline Serpentelli

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Re: 2Stone pizza pics
« Reply #291 on: June 02, 2014, 01:57:24 PM »
Something is eating my low hanging tomatoes. I don't know what it is. I haven't seen any birds, and it seems to happen at night anyway, but nothing is getting caught in the traps.

Have you checked the underside of your leaves for this guy? Not sure if he lives where you are, but the little bastards killed my tomatoes a few years ago.

John K
I'm not wearing hockey pads!


Offline Jackitup

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Re: 2Stone pizza pics
« Reply #292 on: June 02, 2014, 02:30:03 PM »
Slugs are a biggy too, also bats, flying squirrels, all nocturnal


“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline TXCraig1

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Re: 2Stone pizza pics
« Reply #293 on: June 02, 2014, 02:45:28 PM »
Have you checked the underside of your leaves for this guy? Not sure if he lives where you are, but the little bastards killed my tomatoes a few years ago.

John K

No, these are definitely pecked or chewed. I've had my share of run-ins with the tomato hornworm. Sevin liquid keeps them down. FWIW, I don't think that worm did that to that leaf. In my experience, hornworms start at the edge and work their way in. I would expect to see half a leaf rather than a leaf with holes. I've seen worms do that but they are much smaller.
Pizza is not bread. Craig's Neapolitan Garage

Offline Serpentelli

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Re: 2Stone pizza pics
« Reply #294 on: June 02, 2014, 04:40:49 PM »
Oh yeah, just noticed those holes. I agree, mine ate from edges in also. But also ate the tomatoes themselves! That's just a web pic.
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Online dineomite

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Re: 2Stone pizza pics
« Reply #295 on: June 02, 2014, 09:00:17 PM »
Serp,

I did the following for this one:

100% Caputo
65% H2O
3% NaCL
0.05% Ischia

12 hr bulk at 68º
36 hr balled at 72-74º

75 seconds at 850º

I've really been focusing on mixing the dough just after the starter has reached the apex of its rise. I tend to get my best results this way. I'm not crazy about the 'stretchiness' of this dough, simply because it has a tendency to want to stick to the peel. Perhaps if there was a little less hydration or the dough ball was cooler it would be easier to work with. Part of the problem is that my wife wants a ton of stuff on top of these pizzas. It borders on the edge of ridiculous sometimes.

Online dineomite

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Re: 2Stone pizza pics
« Reply #296 on: June 02, 2014, 09:02:08 PM »
EDIT:

0.5% not 0.05%

Offline Serpentelli

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Re: 2Stone pizza pics
« Reply #297 on: June 03, 2014, 12:37:23 PM »
Well thanks dineomite. If the cornicione is any indication I'd bet the entire pizza was great, regardless of the "density" of the toppings!

I'm not wearing hockey pads!

Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #298 on: June 08, 2014, 09:12:15 AM »
If the leaves of the plant aren't touching the ground, try wrapping some tinfoil around the base of the stalk of the plant, that'll keep the tomatoe worms off.
"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

Offline parallei

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Re: 2Stone pizza pics
« Reply #299 on: June 16, 2014, 11:19:53 PM »
One of tonight's 2Stoners.  A 48 hr SD with potato (simmered 'til soft, rosemary, garlic, thyme, EVOO), fresh mozz, and pancetta.

See "The Thread of Shame" for the second "pie".