Author Topic: 2Stone pizza pics  (Read 60844 times)

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Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #150 on: December 09, 2012, 09:58:07 PM »
No, but I do like good "superset" as my parents neighbor who has a couple hundred hanging in his attic calls it, lol. 

That one is simply cheese, red sauce, onion and sliced and sweated shitake shrooms.  :)
"Tell me what you eat, and I will tell you who you are."
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Offline Jet_deck

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Re: 2Stone pizza pics
« Reply #151 on: December 09, 2012, 10:32:37 PM »
No, but I do like good "superset" as my parents neighbor who has a couple hundred hanging in his attic calls it, lol. 

That one is simply cheese, red sauce, onion and sliced and sweated shitake shrooms.  :)

Nice. The sauce looked like meat.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #152 on: December 16, 2012, 08:22:14 AM »
put together another nice session last night!

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

Offline corkd

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Re: 2Stone pizza pics
« Reply #153 on: December 16, 2012, 02:28:26 PM »
rkp, those pies look excellent- very similar to how mine have been coming out lately on 2stone grill setup..

Clay

Offline ringkingpin

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Re: 2Stone pizza pics
« Reply #154 on: December 16, 2012, 10:39:24 PM »
awesome looking pizza Clay, we should exchange notes!

My biggest "X" factor is that I alway use starters which I leave in my fridge and often times done plan out according, just make some dough and take stabs at the yeast management.  What I mean by that is, I don't know if my starter is on the upswing or downward slope when I don't mess with it.  It's also kind of fun to work in this fashion because I'm actually over time (opening bag #17 next week) developing a understanding of how the start will behave and how to react to it.  Far from science... lots of seat of the pants.
I developed my recipe on weights and then switch it over to volume for pure ease

2 cups of starter around pancake batter consistency
2 cups of h20
2 table spoons of kosher salt
8 cups flour

The variables are obviously what the consistency of the sourdough is (hydration %) and the activity level of the starter. 

Usually I mix it up, do an overnight proof then ball in the next day and have it for dinner.  When running the two stone, I shove the burner all the way towards the back and let it chug along so the front of the bottom stone reads 720 and the back is usually close to 100 degrees hotter.  The top stone I get 900 at the back and middle and maybe 800 at the front.  These are all readings I took tonight in 35 degree weather. 

Today for the first time I DID use my new steam shower as proofing box, lol.  It worked GREAT!

RKP
"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 #155 on: December 16, 2012, 11:13:25 PM »
put together another nice session last night!



They appear to be small, killer and deadly good.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline corkd

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Re: 2Stone pizza pics
« Reply #156 on: December 29, 2012, 09:47:19 AM »
RKP, Thanks for the notes about your process. Your method of working sounds like you like to figure things out by feel as opposed to being tied to the scale & the clock.
I use a starter (French, from Ed wood) as well, which I keep active as I bake at least twice a week, either pizza, bread, or both. I like to stick with specific hydration #'s and use a scale religiously.... Just works better for me.

I do use your "feel" style for managing my starter, which I taste & smell & then wash if it gets too acidic...

Lately I have followed Craig's dough method which works very well for me, with the small amounts of starter and a 48 hour rise, using the fridge to slow things down if I need to.
I also find that if I have any doughs left at day 4, they can be a little too sour for me.
I have been experimenting with caputo, KAAP, and blends of the 2.
My 2 stone on the grill seems to work best between 725- 750. I can get it to over 800, but that temp almost always burns the bottom, even at low (under 60%) hydration.
Like your steam shower proofing idea.
--clay

Offline parallei

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Re: 2Stone pizza pics
« Reply #157 on: June 25, 2013, 10:30:38 PM »
With all the "BlackStone" action going on, we need to keep the 2Stone flame going.  Caputo, 24 hr in the fridge, 62% HR, 0.3% IDY.  About 75 seconds.

Gotta find some smaller diameter Sopressata. The Sopresssata pie Bacio Brand mozz.  It has been available here in Denver for awhile now.  Pretty tasty stuff.  Have included bottom shot for the pizza perv's.........

« Last Edit: June 25, 2013, 10:34:51 PM by parallei »

Offline jeffereynelson

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Re: 2Stone pizza pics
« Reply #158 on: June 26, 2013, 02:09:43 AM »
Looks good even though I have blackstone haha! And the sopressatta also looks delicious. That size can kill two birds by also being great for sandwiches.


Online Jackie Tran

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Re: 2Stone pizza pics
« Reply #159 on: June 26, 2013, 02:17:35 AM »
Nice job Parallei!  I like the way the colors pop on that margherita.

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Re: 2Stone pizza pics
« Reply #160 on: June 26, 2013, 03:51:51 AM »
Dueling oven threads!  Sweet!  ;D

That soppressata diameter works for me.

Offline corkd

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Re: 2Stone pizza pics
« Reply #161 on: June 28, 2013, 11:33:33 AM »
A pair from a couple of weeks ago, when scapes were popping....

Online mitchjg

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Re: 2Stone pizza pics
« Reply #162 on: June 28, 2013, 12:10:03 PM »
I am working on regaining 2stone skills after a hiatus of about a year.  Here is 70% KAAP/30% KABF, 63% hydration, 2.8% salt, 1.5% Ischia - 30 hour room temperature ferment.

Cooked at about 700 on the bottom stone, 3 minutes.

« Last Edit: June 28, 2013, 12:29:55 PM by mitchjg »
Mitch

Offline corkd

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Re: 2Stone pizza pics
« Reply #163 on: June 28, 2013, 12:16:50 PM »
Looks nice!

Offline parallei

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Re: 2Stone pizza pics
« Reply #164 on: June 28, 2013, 06:44:21 PM »
Nice pies guys.....

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Dueling oven threads!  Sweet! 

Now Scott, don't be stirring the you know what pot. :o

However, I do like it that my 2Stone was made to order, in Minnesota, by Norwegian Bachelor Pizzaioli! ;)

Offline parallei

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Re: 2Stone pizza pics
« Reply #165 on: July 01, 2013, 10:32:25 PM »
The dough for these (Caputo, 62% HR, 8.5% Starter, 2.5% Salt) went 24 hrs bulk, 20 hr balled  at 54 deg F.  Then 4 hrs @ room temp (75 deg F).  Starter amount was based on Craig's model.  They fermented fine. I wanted to try using my EuroCave wine storage device that has been rock steady @ 54 deg for 15 years sitting in my garage.  I think I like 65 deg better.  This dough tasted wonderful, but seemed a bit tough.  Could have been me.....about 70 seconds.

I tried using rice flour on the peel.  Odd, but I think it turned a bit yellow?  I'll stick to wheat flour.



 
« Last Edit: July 01, 2013, 10:35:38 PM by parallei »

Offline mkevenson

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Re: 2Stone pizza pics
« Reply #166 on: July 01, 2013, 10:36:53 PM »
Wonderful looking pies ! What temp on your 2 Stone?


Mark
"Gettin' better all the time" Beatles


Offline parallei

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Re: 2Stone pizza pics
« Reply #167 on: July 01, 2013, 11:09:17 PM »
Hi Mark,

It was about 825F on the bottom.  I have a 2Stone Pro Model and the burner was shoved to the back and turned up pretty high.  So it was really ripping across the top, but I didn't take the top temp.

Paul

Offline TXCraig1

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Re: 2Stone pizza pics
« Reply #168 on: July 01, 2013, 11:36:50 PM »
Beautiful pies Paul!
Pizza is not bread. Craig's Neapolitan Garage

Offline parallei

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Re: 2Stone pizza pics
« Reply #169 on: July 01, 2013, 11:57:10 PM »
Thanks Craig! Your SD fermentation model is a very useful tool.

Offline norma427

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Re: 2Stone pizza pics
« Reply #170 on: July 02, 2013, 06:50:01 AM »
Paul,

Nice!  ;D

Norma
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Offline parallei

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Re: 2Stone pizza pics
« Reply #171 on: July 03, 2013, 10:24:20 PM »
Thanks Norma!

I had one ball left over from Monday, so this dough went 48 hrs @54 deg F, 20 hrs @ 37 deg F and 4 hours @ 74 deg F.  I recalled about 6 hrs before the bake.  The dough held up quite well. I made a shroom pie.

Ricotta, a bit of applewood smoked ham, a bit of mozz, fresh crimini, rehydrated dried porcini (to up the ante some), and EVO and thyme from the garden after the fact.  Pretty tasty combo.  I'm getting more comfortable with the 800 deg+ temps.


Offline parallei

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Re: 2Stone pizza pics
« Reply #172 on: July 08, 2013, 09:43:55 PM »
Tonight's pies.  I tried something different.  A 24 hr room temp/IDY dough with a polish.  62% HR and 0.025% IDY.  Making a solution of a tiny bit of IDY an a larger amount if water works well.  6-1 tomatoes and  Bacio mozz.  About 250g balls.  Roughly based on Peter's dough work here:

http://www.pizzamaking.com/forum/index.php/topic,7225.msg62332.html#msg62332

Gently hand kneaded.  I'm convinced being gentle leads to a large rim (if that is what you are after).

 

Online tinroofrusted

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Re: 2Stone pizza pics
« Reply #173 on: July 08, 2013, 10:23:03 PM »
Tonight's pies.  I tried something different.  A 24 hr room temp/IDY dough with a polish.  62% HR and 0.025% IDY.  Making a solution of a tiny bit of IDY an a larger amount if water works well.
[/url]

Quote
I don't quite understand how you did the solution of a tiny bit of IDY and a larger amount of water. Did you add flour as well? 

Quote
Gently hand kneaded.  I'm convinced being gentle leads to a large rim (if that is what you are after).

That sounds right, but how do you gain extensibility when you gently hand knead? 

Regards,

TinRoof

 

Offline parallei

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Re: 2Stone pizza pics
« Reply #174 on: July 08, 2013, 11:05:06 PM »
TRR,

Quote
I don't quite understand how you did the solution of a tiny bit of IDY and a larger amount of water. Did you add flour as well?

I was afraid someone would ask. ;D  I used tiny amounts if IDY. 0.009g in the polish and 0.070g in the final dough (overall 0.025% of the total flour).  The polish was made to be 25% of the total flour.  I do not trust my scale below 2 grams or so.  Therefore I made a solution that would provide the smallest amount of IDY I needed at about 2g of the solution.  As follows:

Solution
IDY, g   Water, g   Total Solution, g   g IDY/g Solution   
1.5             335       336.5                      0.0045   
            
Solution Additions            
Item                 Fraction IDY   Flour, g   IDY, g   Solution, g
Total Dough   0.00025              316   0.079   17.72
Poolish           0.00025               36     0.009   2.02
Final Addition                                     0.070     15.70

I just added the solution water in with the poolish water, and later in with the final dough water (accounting for the solution water in the overall formula).  To make the solution I just added put 1.5g IDY into a put jar, added 335g of tap water and shook the hell out of it.  Seemed to work fine.

Quote
That sounds right, but how do you gain extensibility when you gently hand knead? 

I tend to think of extensibility as a term to describe how easily a ball opens up when forming the skin.  This dough was, in fact, pretty extensible.  I've had extensible doughs that didn't exhibit the rim rise, at these temps., that my more gently handeld do.  Using the Tartine Method, I always get a huge rim.  This dough was just gently hand kneaded (no stretch and fold) for maybe 5 min.  Why, the big rise?  Not sure.  Maybe a balance between gluten strength and dough, well, I guess extensibility is the right word. 




            
« Last Edit: July 09, 2013, 09:06:37 AM by parallei »


 

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