Author Topic: 2Stone pizza pics  (Read 60121 times)

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parallei

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Re: 2Stone pizza pics
« 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.


Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #26 on: June 08, 2011, 12:37:14 PM »
looking really good PAR!
"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

Offline Bistro

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Re: 2Stone pizza pics
« 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

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Re: 2Stone pizza pics
« Reply #28 on: June 15, 2011, 10:32:13 PM »
Tonight's 2Stoners.  Still liking the Margarita brand pepperoni....

Offline TXCraig1

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Re: 2Stone pizza pics
« Reply #29 on: June 16, 2011, 10:36:25 AM »
Very nice Paul. Bake time 3ish minutes?

CL
Pizza is not bread. Craig's Neapolitan Garage

parallei

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Re: 2Stone pizza pics
« 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

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Re: 2Stone pizza pics
« 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.   

Offline TXCraig1

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Re: 2Stone pizza pics
« 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
Pizza is not bread. Craig's Neapolitan Garage

parallei

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Re: 2Stone pizza pics
« 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. :(


Offline JimR

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parallei

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Re: 2Stone pizza pics
« 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

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Re: 2Stone pizza pics
« Reply #36 on: August 23, 2011, 10:22:53 PM »
2Stoneapolitans -


Offline TXCraig1

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Re: 2Stone pizza pics
« 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
Pizza is not bread. Craig's Neapolitan Garage

parallei

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Re: 2Stone pizza pics
« 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......   

Offline norma427

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Re: 2Stone pizza pics
« Reply #39 on: August 24, 2011, 05:27:05 PM »
Paul,

You sure do make amazing looking pizzas!  Great job!  :)

Norma
Always working and looking for new information!

parallei

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Re: 2Stone pizza pics
« Reply #40 on: August 28, 2011, 01:32:35 PM »
Friday's hybrid style.  50/50 KASL/00, 70% HR, Tartine, 700 deg.  Sorry, can't stop myself!

Offline TXCraig1

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Re: 2Stone pizza pics
« Reply #41 on: August 28, 2011, 02:54:51 PM »
Paul, your pies keep getting better and better. That pie is gorgeous in every possible way!

CL
Pizza is not bread. Craig's Neapolitan Garage


parallei

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Re: 2Stone pizza pics
« Reply #42 on: September 04, 2011, 12:35:48 PM »
Last night's hybrid style.  30/70 KASL/00, 70% HR, Tartine, 8% Starter, 750ish deg. 

Offline Jackie Tran

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Re: 2Stone pizza pics
« Reply #43 on: September 04, 2011, 12:38:18 PM »
Nice job Paul.  The crust looks puffy and light.

parallei

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Re: 2Stone pizza pics
« Reply #44 on: September 04, 2011, 02:42:03 PM »
Thanks Chau.  They were pretty light and digestible. I'm shamelessly using this thread to keep a record of my pies and what I've changed ;D

It is now getting cool enough around here so I can start doing bread and pizza in teglia again.....

Offline RobynB

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Re: 2Stone pizza pics
« Reply #45 on: September 04, 2011, 06:34:20 PM »
What was your cook time on those at ~750?  They look really similar to the PR dough I made recently, which took FOREVER to cook.  Just curious  :)

Offline norma427

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Re: 2Stone pizza pics
« Reply #46 on: September 04, 2011, 09:56:11 PM »
Paul,

Your pies sure look delicious!   :)

Norma
Always working and looking for new information!

Offline Essen1

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Re: 2Stone pizza pics
« Reply #47 on: September 04, 2011, 10:01:36 PM »
Excellent pizzas, Paul!

Looks like you're enjoying the 2stone. A friend of mine, who's also a member here, sourdough girl, loves her 2stone and has been making incredible pies with it.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

parallei

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Re: 2Stone pizza pics
« Reply #48 on: September 04, 2011, 10:47:53 PM »
Thanks Mike and Norma!  I'm starting to get more used to the 2Stone.

Robyn - I'm afraid I don't really time them that often.  I'd guess 3 min or so?  They were a 70% HR.  I'm also guessing that the 2Stone might not act the same as a WFO for a given temperature. If I don't keep an eye on things, the top temperature can get hotter than I like it pretty quickly.  So I've taken to changing the position of the burner (it slides in and out to allow more heat over the top of the pie) during the course of the bake.

What is a PR dough?

Offline TXCraig1

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Re: 2Stone pizza pics
« Reply #49 on: September 06, 2011, 02:27:54 PM »
Great looking pies Paul. I like the light sauce and the perfect mely on the cheese with it melting right into the sauce, and the crust all puffy... just beautiful.

CL
Pizza is not bread. Craig's Neapolitan Garage


 

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