Author Topic: 2Stone pizza pics (Read 20000 times)

parallei · « **Reply #20 on:** June 06, 2011, 11:07:09 PM »

This evening's pies. Not true NP I'm afraid. 100% Cheapo AP, 8% Starter, 63% HR, 2% Salt. Topped with some 6-1, CA Gold Whole Milk Mozz (I like this stuff) and Margherita Pepperoni. First time I've tried the Margherita Pepperoni (stick), I liked it.

dellavecchia · « **Reply #21 on:** June 07, 2011, 06:58:59 AM »

I love this type of pie - in between the NP and NY lines. The char looks beautiful. It is hard for me to achieve this in the WFO, and even harder in the home oven.

John

TXCraig1 · « **Reply #22 on:** June 07, 2011, 10:20:59 AM »

Very nice Paul. The colors really pop. I love the perfect little char on the pepperoni.

CL

parallei · « **Reply #23 on:** June 07, 2011, 10:39:00 AM »

Thanks Guys.

I tried the 2Stone @ 650ish this time with the AP. I'm not usually a fan of pepperoni, but when I tasted the Margherita brand cold it tasted like real food, unlike many others I've bought at the supermarket and then chucked. I'll use it again and would recommend you try it if you haven't already.

Paul

Jackie Tran · « **Reply #24 on:** June 07, 2011, 10:59:01 AM »

Paul. Looking good to me as well. Nice work. These were made with AP flour? KAAP? Do you put oil or sugar in your dough?

parallei · « **Reply #25 on:** June 07, 2011, 11:33:08 AM »

Thanks Chau.

Kroger's house brand - Enriched Flour, Unbleached All Purpose. It is normally like 1/2 the cost of KAAP and contains malted barley flour like KAAP. I think it has a bit less protein. I prefer the KAAP, but this was on supper sale so I bought a few 5 lb bags.

No sugar and no oil when I use the 2Stone.

ringkingpin · « **Reply #26 on:** June 08, 2011, 12:37:14 PM »

looking really good PAR!

Bistro · « **Reply #27 on:** June 15, 2011, 08:06:23 PM »

The pies look really great. I just have to tell you guys about my new gadget...2stone has a new control knob cha ching it really helps out with the temp control. I really like it you all should check it out. This oven makes the best pies ever imho. Just look at the pics above that confirms the look, if we could just have tasteavision we would be all hooked.

parallei · « **Reply #28 on:** June 15, 2011, 10:32:13 PM »

Tonight's 2Stoners. Still liking the Margarita brand pepperoni....

TXCraig1 · « **Reply #29 on:** June 16, 2011, 10:36:25 AM »

Very nice Paul. Bake time 3ish minutes?

CL

parallei · « **Reply #30 on:** June 16, 2011, 01:53:49 PM »

Craig,

Yep. 2.5 - 3.0 min. 70 % HR at a 625 ish. Not hot enough. My goal this summer is to dial in the 2Stone temps.

parallei · « **Reply #31 on:** June 21, 2011, 12:27:36 PM »

This week's attempt at the 2Stone with 00. Basically Craig's method and recipe for the long 62 deg ferment, except 100% San Felice Flour and it only did the bulk ferment for 24 hours. By the looks of the dough, this wasn't quite long enough, though the dough did handle very well. Temp was about 750 on the bottom stone and they went about 2 min. They were a bit tough.

Pepperoni from Salumeria Biellese in NY City. I like the Margherita Pepperoni Sticks better.

TXCraig1 · « **Reply #32 on:** June 21, 2011, 01:11:22 PM »

Paul, your pies just keep looking better and better. The gentle leoparding is beautiful. A little more time in balls might give the incremental tenderness you're looking for.

What is your ball weight and pie diameter?

CL

parallei · « **Reply #33 on:** June 21, 2011, 03:15:19 PM »

Thanks Craig. I'll keep trying.

They were 11-inch @ 236g. I need to get hold of some Caputo again. I went down, 1 gallon zip-lock bag in hand, to the local NP joint. The manager wouldn't cut loose with a few lbs of their Caputo 00.

JimR · « **Reply #34 on:** June 22, 2011, 09:18:51 AM »

See here

parallei · « **Reply #35 on:** August 05, 2011, 10:09:03 PM »

A couple of more for the 2Stone. Hybrid: 50% 00/50% KSAL, starter, Tartine method.

CA Gold/Sharp Cheddar, Rosemary, EVO, prosciutto.

Grande/Sharp Cheddar, Tomato Sauce, Basil.

parallei · « **Reply #36 on:** August 23, 2011, 10:22:53 PM »

2Stoneapolitans -

TXCraig1 · « **Reply #37 on:** August 24, 2011, 02:19:14 PM »

Looking great as always Paul. They look a little different than the previous pies. Are these Tartine as well, or a different method?

CL

parallei · « **Reply #38 on:** August 24, 2011, 04:04:37 PM »

Thanks Craig.

Tartine as well, 70% HR , but 100% Caputo 00, about 24 hours in the fridge after the turns and folds. I took them out about 4 hrs before the bake and re-balled them after an hour. It was hot in the kitchen. I normally don't re-ball. I made a conscious effort to make them look more Neapolitan like and reduce the rim size. Towards this end, I did 12-inch pies instead of my usual 11-inch, paid more attention to a more even skin (not as thick at the rim) and tried to run the toppings out closer to the edge. Also higher temp. So, to many variables to pin it down. I suspect the re-ball and the toppings closer to the edge are the culprits. Truth be know, I prefer a hybrid- neo (or whatever!) like the bianca above.

I'm thinking the first meat you do in your oven should be game. Birds or something. It is almost that time of year......

norma427 · « **Reply #39 on:** August 24, 2011, 05:27:05 PM »

Paul,

You sure do make amazing looking pizzas! Great job!

Norma

Author Topic: 2Stone pizza pics (Read 20000 times)

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