Author Topic: 2Stone pizza pics (Read 18874 times)

ringkingpin · « **Reply #120 on:** June 24, 2012, 10:14:45 PM »

One of tonight's pizzas, Lobster with homemade pesto and thinly sliced onion. These lobsters have been "shucked" with a high pressure water immersion process so they come vacuum packed on a little tray, pretty wild.

parallei · « **Reply #121 on:** June 24, 2012, 11:29:12 PM »

That looks very tasty RKP. My 1st attempt at using CY came out a bit tough. Tomato and cheese, sausage and shrooms......

ringkingpin · « **Reply #122 on:** June 25, 2012, 02:18:50 PM »

Par, I'm ignorant. What is CY? Cake yeast? I can't tell you the last time I made a pizza with yeast, I've been hooked on naturally leavened for nearly two years now.

parallei · « **Reply #123 on:** June 25, 2012, 02:23:53 PM »

Yes, Cake Yeast.

parallei · « **Reply #124 on:** June 30, 2012, 10:34:47 PM »

72% HR, 8% Starter (by total dough weight), 2.5% Salt - Tartine method with 48 hours in the fridge. 50/50 Boulder Organic/San Felice 00. I still like this method.

toddster63 · « **Reply #125 on:** June 30, 2012, 11:07:00 PM »

As usual, Paul, your crumb is GORGEOUS!

norma427 · « **Reply #126 on:** June 30, 2012, 11:08:48 PM »

Paul,

Wow!

Norma

parallei · « **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 · « **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......

toddster63 · « **Reply #129 on:** July 19, 2012, 12:03:15 AM »

Gorgeous, Paul, really... Still backing around 750F?

parallei · « **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.

WestCountry · « **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

dellavecchia · « **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

ringkingpin · « **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.

ringkingpin · « **Reply #134 on:** July 27, 2012, 10:30:07 PM »

some more

ringkingpin · « **Reply #135 on:** July 27, 2012, 10:30:41 PM »

parallei · « **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.

ringkingpin · « **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

parallei · « **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.

ringkingpin · « **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.

Author Topic: 2Stone pizza pics (Read 18874 times)

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