Author Topic: 2Stone pizza pics (Read 18884 times)

parallei · « **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!

TXCraig1 · « **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

parallei · « **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.

Jackie Tran · « **Reply #43 on:** September 04, 2011, 12:38:18 PM »

Nice job Paul. The crust looks puffy and light.

parallei · « **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

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

RobynB · « **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

norma427 · « **Reply #46 on:** September 04, 2011, 09:56:11 PM »

Paul,

Your pies sure look delicious!

Norma

Essen1 · « **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.

parallei · « **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?

TXCraig1 · « **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

TXCraig1 · « **Reply #50 on:** September 06, 2011, 02:28:13 PM »

What was the dough weight?

RobynB · « **Reply #51 on:** September 06, 2011, 03:03:52 PM »

Sorry - PR = Peter Reinhart (in my mind, anyway) I was just curious...

JConk007 · « **Reply #52 on:** September 06, 2011, 03:18:35 PM »

Paul,
Great looking pies! Keep posting! we all have our threads to keep track of our goodies, builds and various adventures ... so please keep it going! they look wonderful I am guessing 250-260 Grams. Any Plans to take her to 850 +?
Mike - where is sourdough girl ? MIA
John

parallei · « **Reply #53 on:** September 06, 2011, 03:37:56 PM »

Craig - 265g. I don't think they quite made the 12-inch dia. I was shooting for

John - Good guess on the weight! Thanks for the Atta Boy. Concerning the 850 deg plus: Right now a prefer a longer bake time with the 00/HG flour blends. I like the pies a bit more done (less soupy in the center). Plus, I'm pretty good at burning things at the higher temps!

Paul

parallei · « **Reply #54 on:** September 14, 2011, 10:52:35 PM »

End of summer pie - it is raining and in the 50's..........

Dough: Tartine method, 50/50 KASL/00, 62% HR, 24 hr in the fridge.
Bake time: About 4.5 min at 625 ish
Sauce: None
Toppings: Fresh tomatoes from a friends garden, fresh mozz made in town this morning, a bit a sharp cheddar, bacon, a few grinds of pepper, olive oil.

Lesson learned: Keep the hydration at 70% for the longer bake time dummy!

Tasted nice though...

Jackie Tran · « **Reply #55 on:** September 14, 2011, 10:55:43 PM »

Nice Paul. Silly question, but are those green tomatoes ripe and green or just green?

parallei · « **Reply #56 on:** September 14, 2011, 11:05:06 PM »

Green Zebras. Not an heirloom, though they have a more tart taste than many modern tomatoes. They are ripe.....

norma427 · « **Reply #57 on:** September 15, 2011, 08:27:38 AM »

Paul,

Very tasty looking pizza!

I like your choice of toppings. Your Green Zebras, and the other tomatoes look so inviting. What were the red tomatoes you used. I guess the yellow tomatoes were yellow pear. The other dressings also sound delicious. Great job!

Norma

TXCraig1 · « **Reply #58 on:** September 15, 2011, 09:52:02 AM »

Paul, that one of the prettiest and most vibrant pies I've ever seen. I love the addition of cheddar. I bet with the bacon, it was just incredible tasting.

CL

parallei · « **Reply #59 on:** September 15, 2011, 12:44:09 PM »

Thanks All!

Norma - The other tomatoes are miniature yellow pear and, I'm afraid, some unknown variety of plum tomato.

Craig - Yeah, the sharp cheddar was good. All it lacked was a bit of mayo

Author Topic: 2Stone pizza pics (Read 18884 times)

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