Author Topic: 2Stone pizza pics  (Read 64795 times)

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Offline Totti

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Re: 2Stone pizza pics
« Reply #300 on: June 17, 2014, 02:42:54 AM »
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".
Looking good. Where is this thread of shame?? :)


Offline Tampa

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Re: 2Stone pizza pics
« Reply #301 on: June 17, 2014, 08:09:55 AM »

Offline parallei

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Re: 2Stone pizza pics
« Reply #302 on: June 17, 2014, 06:30:19 PM »
Thanks Totti!

Offline TXCraig1

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Re: 2Stone pizza pics
« Reply #303 on: June 17, 2014, 07:55:53 PM »
One of tonight's 2Stoners.  A 48 hr SD with potato (simmered 'til soft, rosemary, garlic, thyme, EVOO), fresh mozz, and pancetta.

Now that is a white pie I could get into!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline jeffereynelson

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Re: 2Stone pizza pics
« Reply #304 on: June 17, 2014, 08:00:23 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".

Have you done potato cut into very thin slices with oil and placed raw? If so, how do the two methods compare for you?

Offline parallei

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Re: 2Stone pizza pics
« Reply #305 on: June 17, 2014, 10:39:25 PM »
Now that is a white pie I could get into!

Thanks!  Potato and pork, a fellow can't go wrong.  I always thought a few clams would go well on this pie.  There is some Portuguese dish, I can't remember the name, that has clams, potato and pork.  Good stuff.

Have you done potato cut into very thin slices with oil and placed raw? If so, how do the two methods compare for you?

No, I haven't done the slices method.  I've been using Yukon Golds with this method for quite some time.  My wife likes them this way, so there you go!

For the pizza above, I ended up using some huge generic "White Potato" because there were no Yukon Golds at the market that day.  I mix the crumbled cooked potato with the herds/spices and a bit of olive oil before it goes on the pie.  A light hand withe the olive oil works best for me.  A bit of sharp white cheddar is nice too. 
« Last Edit: June 17, 2014, 10:50:06 PM by parallei »

Offline dineomite

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Re: 2Stone pizza pics
« Reply #306 on: June 17, 2014, 10:50:20 PM »
Nice looking pie, parallei. I had one for the Hall of Shame a couple of weeks ago. Got too aggressive with the launch and it slid right off the back of the stone and smeared a blob of dough, sauce, cheese and meat around the inside of the 2 Stone. I spent the next half hour cleaning the oven off from top to bottom. :-D

Offline parallei

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Re: 2Stone pizza pics
« Reply #307 on: June 17, 2014, 10:53:16 PM »
Nice looking pie, parallei. I had one for the Hall of Shame a couple of weeks ago. Got too aggressive with the launch and it slid right off the back of the stone and smeared a blob of dough, sauce, cheese and meat around the inside of the 2 Stone. I spent the next half hour cleaning the oven off from top to bottom. :-D

Bummer.  When that has happened to me, I just run the 2Stone at max temp for 20 min or so the next day.  Then the mess just dusts off!

Offline Everlast

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Re: 2Stone pizza pics
« Reply #308 on: June 18, 2014, 12:39:57 PM »
This Motorino inspired pizza is becoming one of my favorites - SM tomatoes, FDL, soppressata, Aleppo chili pepper, garlic, fresh oregano, EVOO.


Offline thezaman

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Re: 2Stone pizza pics
« Reply #309 on: June 18, 2014, 04:59:52 PM »
 looks very appetizing :drool:

Offline TXCraig1

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Re: 2Stone pizza pics
« Reply #310 on: June 18, 2014, 06:26:41 PM »
This Motorino inspired pizza is becoming one of my favorites - SM tomatoes, FDL, soppressata, Aleppo chili pepper, garlic, fresh oregano, EVOO.

Great looking and one of my favorites too.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline parallei

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Re: 2Stone pizza pics
« Reply #311 on: June 19, 2014, 05:27:42 PM »
Lovely as usual Damian.

Offline Serpentelli

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Re: 2Stone pizza pics
« Reply #312 on: June 19, 2014, 10:34:19 PM »
This Motorino inspired pizza is becoming one of my favorites - SM tomatoes, FDL, soppressata, Aleppo chili pepper, garlic, fresh oregano, EVOO.

I've looked at this picture five times over the past 24 hours!

John K :)
I'm not wearing hockey pads!

Offline Tonio

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Re: 2Stone pizza pics
« Reply #313 on: June 19, 2014, 11:40:47 PM »
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.

Yikes Craig :o, ya gotta watch the use of Sevin, that stuff is toxic.   Please try BT (Bacillus thuringiensis) for worms /cats)catepillars).  I know TX has alot buggers, but
using toxic stuff is not worth it.

I use the liquid concentrate/diluted for spraying-which is better since they need to eat the pesticide to work. I think Lowes has them in Safer brand RTU ( ready to use ) also.
« Last Edit: June 19, 2014, 11:42:18 PM by Tonio »

Offline Tampa

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Re: 2Stone pizza pics
« Reply #314 on: June 20, 2014, 08:48:28 AM »
I've looked at this picture five times over the past 24 hours!

John K :)
^^^
Indeed Everlast's Motorino is a haunting pie.   :drool:
Dave

Offline Everlast

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Re: 2Stone pizza pics
« Reply #315 on: June 20, 2014, 12:34:45 PM »
Thanks guys, it was super delicious.

Offline parallei

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Re: 2Stone pizza pics
« Reply #316 on: June 29, 2014, 11:12:19 PM »
Another room temperature 24 hour Ischia dough.  I love the way the room temperature doughs smell.  One can almost tell when the fermentation is about to take of just by its smell.  This pizza had mushrooms (w/garlic and thyme), fresh mozz. and pancetta.

 


Offline TXCraig1

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Re: 2Stone pizza pics
« Reply #317 on: July 04, 2014, 09:58:14 AM »
Beautiful pie Paul.

I'm not sure I've ever put meat on one of my mushroom pies. I need to try that one.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline parallei

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Re: 2Stone pizza pics
« Reply #318 on: August 08, 2014, 10:30:13 PM »
ANOTHER pepperoni pie. :o  I've been looking at Craig's pies too often.

In the NP parlance:  260g:62,2.5,2.5 24@73(ish)


Offline vandev

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Re: 2Stone pizza pics
« Reply #319 on: August 09, 2014, 06:53:35 AM »
ANOTHER pepperoni pie. :o  I've been looking at Craig's pies too often.

In the NP parlance:  260g:62,2.5,2.5 24@73(ish)

Whow..really nice pie...  looks perfect.. ;D 

chris

Offline TXCraig1

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Re: 2Stone pizza pics
« Reply #320 on: August 09, 2014, 08:59:25 AM »
ANOTHER pepperoni pie. :o  I've been looking at Craig's pies too often.

In the NP parlance:  260g:62,2.5,2.5 24@73(ish)

And now I'm looking at your pies too often.  ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

scott123

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Re: 2Stone pizza pics
« Reply #321 on: August 09, 2014, 11:15:03 AM »
That mushroom pie is stunning.

On a slightly separate note, you NP guys are missing a component from the formula shorthand.  Dough ball weight, in order to have any real significance, must go side by side with diameter.

Offline parallei

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Re: 2Stone pizza pics
« Reply #322 on: August 09, 2014, 02:27:20 PM »
Thanks for the kind words folks!


On a slightly separate note, you NP guys are missing a component from the formula shorthand.  Dough ball weight, in order to have any real significance, must go side by side with diameter.

What diameter?  Oh, you mean the major and minor diameters......

Offline parallei

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Re: 2Stone pizza pics
« Reply #323 on: August 09, 2014, 07:18:40 PM »

Thank you.
« Last Edit: August 09, 2014, 07:37:12 PM by parallei »

Offline dineomite

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Re: 2Stone pizza pics
« Reply #324 on: August 13, 2014, 08:49:48 PM »
Gotta use those tomatoes while the garden's still giving 'em to me. Winter will be here soon enough  :'(

Sprite + Sungold tomatoes, basil pesto, pignoli, mozz + ricotta.