Author Topic: 2Stone pizza pics  (Read 60415 times)

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Offline toddster63

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Re: 2Stone pizza pics
« Reply #125 on: June 30, 2012, 11:07:00 PM »
As usual, Paul, your crumb is GORGEOUS!


Offline norma427

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Re: 2Stone pizza pics
« Reply #126 on: June 30, 2012, 11:08:48 PM »
Paul,

Wow!  ;D

Norma
Always working and looking for new information!

parallei

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Re: 2Stone pizza pics
« Reply #127 on: July 08, 2012, 11:35:00 PM »
100% Bay State Milling Contadino 00
62.5% HR
2.5 Salt
1.8% Starter
24 hrs at about 60F and 10 hrs (balled) 70F ish.

I'm no expert on 00 fours, but the dough went together very easily.  Hand mix, rest 20 min and maybe 2 min of slaps and folds.  Very smooth dough.  Maybe a bit more starter or a longer ferment next time.  The Contadino flour, to me, feels and acts pretty much like Caputo.  Taste wise, maybe a bit more wheat flavor, but this dough had a pretty pronounced flavor from the starter so I'll need to try it again to tell for sure.  Hopefully someone with more 00 experience will try and then report on the Contadino flour.


parallei

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Re: 2Stone pizza pics
« Reply #128 on: July 18, 2012, 10:38:18 PM »
100% Bay State Milling Contadino 00
62 HR
2.5 Salt
2.0 % Starter
48 hrs at about 61 - 65 deg. Balled after 36 hours.  On the 2Stone......

Offline toddster63

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Re: 2Stone pizza pics
« Reply #129 on: July 19, 2012, 12:03:15 AM »
Gorgeous, Paul, really... Still backing around 750F?

parallei

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Re: 2Stone pizza pics
« Reply #130 on: July 19, 2012, 12:11:14 AM »
Thanks toddster63.  The tomato pie was about 825. The second pie was cooler, but I wasn't really paying that much attention to the temp.

Offline WestCountry

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Re: 2Stone pizza pics
« Reply #131 on: July 19, 2012, 09:54:12 PM »
Its been too long since I have posted here on the forum.
I miss everyone.
These two baked tonight on the 2Stone at around 850 F (bottom stone)...probably about 90 second bakes.

100% Bay State Milling Contadino 00
62% HR
1.1% Salt
.175% IDY
8 hours room temperature rise (~80F degrees), then balled up for 2-3 hours and cooked.

mascarpone & cherry tomatoes
marinara w/garlic and basil

-Chris   :pizza:

Offline dellavecchia

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Re: 2Stone pizza pics
« Reply #132 on: July 21, 2012, 04:10:12 AM »
Fantastic Paul and Chris! That 2stone can really pump out beautiful pies. Love the crumbs.

John

Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #133 on: July 27, 2012, 10:23:16 PM »
Here are some pics from last night and today.  All naturally leavened, I lost track of which was the Ischia and the Cameldoli.  I usually put my ingredients close to the edge than this but wanted to try making some more traditional looking pizzas. 
"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin


Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #134 on: July 27, 2012, 10:30:07 PM »
some more  :D

"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #135 on: July 27, 2012, 10:30:41 PM »
.
"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

parallei

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Re: 2Stone pizza pics
« Reply #136 on: July 29, 2012, 11:32:23 PM »
Quote
Fantastic Paul and Chris! That 2stone can really pump out beautiful pies. Love the crumbs.

John
Posted on: July 19, 2012, 07:54:12 PM

Thanks for the kind words John.  I hope Chris starts posting more often again.

RKP - Nice!  What are the toppings on your photo's No. 58 & 59?

Here are my pies from tonight using an 8 hr. starter based dough.  Once again with the Contadino flour.  Because there has been all the wine talk lately, I dug out my last bottle  (:'() of "Garage Paralleli 2000 Zinfandel".  Surprisingly, it still had a bit of fruit left and was just starting to get a bit brown around the edges.  Last photo is a fellow that watched the bake from the back lawn.  A bunch of them around this year.


Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #137 on: July 30, 2012, 02:19:00 PM »
Looking good Par!  Did you make the wine?

It's funny, some of these pics were from a "pot luck" of sorts that I went to the other night.  It was really more of a wine dinner with people bringing and opening some pretty wild things, onsies twosies and bin ends.   So, I'll play, here I am holding an Imperial of a 1964 Chateau Pavie Grand Cru.  It was actually VERY nice.  I was kind of surprised that such a large format (6 liters) had aged so well.
The other is a 1907 Blandy Madeira Bual that was part of my dessert.  Good times!


To answer your question, pic 58 is a pizza made with some good quality frozen clams, red onion, garlic and S&P.  59 is Rabe, white onion, garlic, Mozz and red sauce
"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

parallei

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Re: 2Stone pizza pics
« Reply #138 on: July 30, 2012, 03:02:27 PM »
Quote
Looking good Par!  Did you make the wine?

Thanks!

Yes, I made the wine.  But I haven't done it since 2000 after about a 10 year run.  Always 80% Zin, 20% Petite Sirah in an effort to duplicate the wine my Nonno made in his basement in San Francisco.  They called it a field blend, which meant the grapes they bought were just grown together and harvested in the same vinyard.  He and my great uncle had a very cool redwood fermenting "barrel".  It must have been about 3,500 gallons.  Their whites were nasty!  That was my last bottle of home made.

Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #139 on: July 30, 2012, 04:01:21 PM »
That's pretty neat Par.  The extent of my wine making was stomping some grapes barefoot as a kid.  I am a great wine drinker though! :)

Hey, I just realized that I need to take a picture of that control bar deal for the 2stone.  I find it very useful.
"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

parallei

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Re: 2Stone pizza pics
« Reply #140 on: August 18, 2012, 10:42:53 PM »
Tonight's 2Stoners.  8% Starter for 24 hrs at 65F.  Contadino Flour.  You know, that longer natural ferment Marco talked about years ago......long before I showed up. :-D

Plus, because Wine Shots are all the rage, the bottle of "Château Cash Flow" from Ravenswood  we drank.  Their vintner's blend Zin is always a great buy when it is on sale for $7.
« Last Edit: August 18, 2012, 10:53:39 PM by parallei »

Offline norma427

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Re: 2Stone pizza pics
« Reply #141 on: August 18, 2012, 11:20:49 PM »
Paul,

Your pizza and wine look great to me!  ;D  Wish I could have been there to tried both of them. 

Norma
Always working and looking for new information!


Offline toddster63

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Re: 2Stone pizza pics
« Reply #142 on: August 19, 2012, 04:05:21 AM »
Sign me up for a sloice of that one, Paul, uyum-liocioud! MMMMMmmmmmmm. It's after midnight and I wan some PEEEZZZA! Damn you, Paul, damn you!I I AM SUFREN!

Offline slybarman

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Re: 2Stone pizza pics
« Reply #143 on: August 19, 2012, 09:54:08 AM »
Lovely slice - nice and airy.

Offline Everlast

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Re: 2Stone pizza pics
« Reply #144 on: August 21, 2012, 05:23:42 PM »
8% Starter for 24 hrs at 65F.  Contadino Flour.  You know, that longer natural ferment Marco talked about years ago......long before I showed up. :-D

Paul,

I assume you're using Ischia starter from your earlier posts. Where did you get the 8% for 24 hours at 65F figure? Have you been pleased with the results? I'm thinking about doing 8% Ischia starter for 24 hrs at 65F, then adding the additional step of into the fridge for 24 hrs, then bring to room temp and bake.

Damian

parallei

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Re: 2Stone pizza pics
« Reply #145 on: August 21, 2012, 05:48:59 PM »
Quote
Paul,

I assume you're using Ischia starter from your earlier posts. Where did you get the 8% for 24 hours at 65F figure? Have you been pleased with the results? I'm thinking about doing 8% Ischia starter for 24 hrs at 65F, then adding the additional step of into the fridge for 24 hrs, then bring to room temp and bake.

Damian
Posted on: August 19, 2012, 07:54:08 AM

Damian,

Yes, Ischia starter.  I did the 8% Stater (of total dough weight, very active stater) thing before here:

http://www.pizzamaking.com/forum/index.php/topic,13911.msg151931.html#msg151931

I think I noticed Bill/SFNM mentioning using 8% once.  It seems to fit within the general guide lines.  I've been avoiding the fridge lately (as many have suggested) and do like the results better.  Another of my favorites is Stater @ 20% of flour weight, at room temp for 10 hours or so with a 70% HR.  Basically following the Tartine Bread work flow.  If you search for Tartine, I'm sure you'll come up with the info.

Paul

Offline 2stone

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Re: 2Stone pizza pics
« Reply #146 on: September 19, 2012, 04:37:22 PM »
Ringkingpin, don't know if you saw this....our friend Bill Dugan with some more exotic pizza toppings.

http://abclocal.go.com/wls/html5/video?id=8816554&pid=8816421&section=resources/lifestyle_community/food/restaurants

wg

Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #147 on: December 09, 2012, 09:36:40 PM »
It's been a while since I've posted any pics or made any pizzas for that matter.  It never ceases to amaze me how quickly I can reinvigorate a dormant, abused and neglected starter which since in a back corner of my fridge.

"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

Offline ringkingpin

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"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

Offline Jet_deck

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Re: 2Stone pizza pics
« Reply #149 on: December 09, 2012, 09:47:53 PM »
RKP whats on the first one? Sopressata, double onion?
Her mind is Tiffany-twisted, she got the Mercedes bends


 

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