Author Topic: 2Stone pizza pics  (Read 64754 times)

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Online tinroofrusted

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Re: 2Stone pizza pics
« Reply #175 on: July 09, 2013, 09:23:34 AM »
Very ingenious method, Parallei.  I had trouble with measuring small amounts of yeast so I bought this $6.xx scale at Amazon, which does OK down to tenths of a gram. But thousandths, I don't think so.  So your method is probably better there.  I did dabble in the Tartine method for bread and then moved on to Ken Forkish's style (which is similar) for both bread and pizza.  I have also noticed that you get a very substantial rim with the high hydration and gentle handling. Your dough was of course quite a bit less hydrated than a Tartine dough.  Which is great from the standpoint of being able to handle it easily.  I have sometimes struggled to get those 70% doughs to behave on the peel, if you know what I mean.  Especially as the pizzas get larger. 

I will give your method a try and post a photo. 

By the way, your pizzas are really stunning! 

Regards,

TinRoof


Offline parallei

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Re: 2Stone pizza pics
« Reply #176 on: July 20, 2013, 10:18:25 PM »
I'll figure it out one of these days!  A bit too much heat. A 24 hr. 10% starter dough.  The salami was great;  something with fennel pollen.  I didn't catch the name.  It got a bit toasted around the edges but still quite tastey.

The 2Stone got a work out today.  L&B Spumoni (ish) pies for my wife and her friends for lunch.  To busy for photo's.  Then this, for me, for supper.



« Last Edit: July 20, 2013, 10:27:40 PM by parallei »

Offline parallei

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Re: 2Stone pizza pics
« Reply #177 on: July 20, 2013, 10:25:48 PM »
Very ingenious method, Parallei.  I had trouble with measuring small amounts of yeast so I bought this $6.xx scale at Amazon, which does OK down to tenths of a gram. But thousandths, I don't think so.  So your method is probably better there. 
I will give your method a try and post a photo.

TinRoof:

Not that clever.  Folks have mentioned it for years, though I'm not sure how many have tried it.  I think the only clever thing I every posted was here (and it was my wife's idea!):

http://www.pizzamaking.com/forum/index.php/topic,19723.msg193345.html#msg193345.  And who knows, someone may have posted about it before!

Offline parallei

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Re: 2Stone pizza pics
« Reply #178 on: July 27, 2013, 09:50:28 PM »
Notzza - Not Neapolitan, but pretty darn good.

GM Organic AP Flour (it's not malted), 61% HR, 2.5% Salt, 48 hour w/ 2% Ischia Starter, 6-1's w/ Sicilian Oregano, Boars Head mozz. and pecorino.  About 70 seconds.  VERY tender

Have included a bottom/crumb shot for the fetishists.....

   

Offline mkevenson

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Re: 2Stone pizza pics
« Reply #179 on: July 27, 2013, 10:37:47 PM »
Very nice looking pie, no, GREAT looking pie. Wonderful color top and bottom.
Send a slice, I'll be happy to bite. ;D


Mark
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Offline jeffereynelson

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Re: 2Stone pizza pics
« Reply #180 on: July 27, 2013, 10:50:09 PM »
Nice pizzas. They look delicious. They remind me of Johns, that extra puffy rim and sauced right to the edge.

Online Jackitup

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Re: 2Stone pizza pics
« Reply #181 on: July 28, 2013, 01:06:01 AM »
Outstanding looking pies!!

jon
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Offline Everlast

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Re: 2Stone pizza pics
« Reply #182 on: July 29, 2013, 08:43:58 PM »
Thought I would add something to the thread since I tried some new toppings. Burrata with squash blossoms baked last night in the 2stone Inferno. 62.5% HR, 3% salt, 2% ischia, 48 hour fermentation, 90 second bake. I think the burrata was a bit overpowering. I'll probably try a fior di latte next time since the squash blossoms have such a delicate flavor.
« Last Edit: July 29, 2013, 08:48:55 PM by Everlast »

Offline parallei

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Re: 2Stone pizza pics
« Reply #183 on: July 29, 2013, 09:55:45 PM »
Beautiful pizza Damian!

Good to see another 2Stoner again.



Offline Jackie Tran

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Re: 2Stone pizza pics
« Reply #184 on: July 30, 2013, 06:54:26 AM »
+1.   I like the even leoparding.  Very nice.   
« Last Edit: July 30, 2013, 10:13:25 AM by Jackie Tran »

Offline italdream

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Re: 2Stone pizza pics
« Reply #185 on: July 30, 2013, 10:07:12 AM »
That is some pizza, everlast. Nice cornicione... Congrats.

Offline Everlast

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Re: 2Stone pizza pics
« Reply #186 on: July 30, 2013, 12:24:55 PM »
Thanks guys, I was actually shooting for a more puffy cornicione, and I think parallei's suggestion of going a bit lighter on the kneading may have helped.

Offline italdream

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Re: 2Stone pizza pics
« Reply #187 on: July 30, 2013, 12:29:41 PM »
Is it a hand knead? How did you go lighter?

Offline Everlast

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Re: 2Stone pizza pics
« Reply #188 on: July 30, 2013, 01:12:21 PM »
No, not hand kneaded. I just reduced the total time in the KA. Normally I do a 5 minute wet knead on speed 1 and 80% of the flour and then another 5 minutes total on speed 2 adding the remaining 20% of the flour. I knocked 2 minutes off of the speed 2 step, so I did 8 minutes total versus 10.

Offline italdream

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Re: 2Stone pizza pics
« Reply #189 on: July 30, 2013, 04:55:53 PM »
What yeast are you using?

Offline parallei

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Re: 2Stone pizza pics
« Reply #190 on: July 30, 2013, 05:29:58 PM »
What yeast are you using?

Thought I would add something to the thread since I tried some new toppings. Burrata with squash blossoms baked last night in the 2stone Inferno. 62.5% HR, 3% salt, 2% ischia, 48 hour fermentation, 90 second bake. I think the burrata was a bit overpowering. I'll probably try a fior di latte next time since the squash blossoms have such a delicate flavor.

Offline italdream

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Re: 2Stone pizza pics
« Reply #191 on: July 30, 2013, 05:38:12 PM »
that's a nice puffy cornicione for a sourdough.


Offline BenLee

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Re: 2Stone pizza pics
« Reply #192 on: July 30, 2013, 08:00:29 PM »
Thought I would add something to the thread since I tried some new toppings. Burrata with squash blossoms baked last night in the 2stone Inferno. 62.5% HR, 3% salt, 2% ischia, 48 hour fermentation, 90 second bake. I think the burrata was a bit overpowering. I'll probably try a fior di latte next time since the squash blossoms have such a delicate flavor.

Try piping a ricotta cheese into the squash blossoms.  It's great because it oozes out of them at the end and also slows the cooking of the blossoms themselves so they still have a nice bite.

Offline BenLee

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Re: 2Stone pizza pics
« Reply #193 on: July 30, 2013, 08:01:30 PM »

Try piping a ricotta cheese into the squash blossoms.  It's great because it oozes out of them at the end and also slows the cooking of the blossoms themselves so they still have a nice bite.  I make a pie in the fall that has a little bit of mozzarella, some fresh orange tomato slices, and ricotta filled squash blossoms. 

Offline parallei

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Re: 2Stone pizza pics
« Reply #194 on: July 30, 2013, 09:56:49 PM »
that's a nice puffy cornicione for a sourdough.

This is a sourdough dough also:

http://www.pizzamaking.com/forum/index.php/topic,13911.msg269047.html#msg269047

I think the source of the yeast used has less to do with a puffy cornicione than how you make and handle the dough, and also the amount of dough used for a given skin diameter.

But I'm no expert.......   

Online tinroofrusted

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Re: 2Stone pizza pics
« Reply #195 on: July 31, 2013, 12:22:26 AM »
Thought I would add something to the thread since I tried some new toppings. Burrata with squash blossoms baked last night in the 2stone Inferno. 62.5% HR, 3% salt, 2% ischia, 48 hour fermentation, 90 second bake. I think the burrata was a bit overpowering. I'll probably try a fior di latte next time since the squash blossoms have such a delicate flavor.
That pizza looks like it should be entered into the Blackstone Challenge. I know its not baked in a Blackstone but it is definitely "in the zone". Nice job! 

Offline Everlast

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Re: 2Stone pizza pics
« Reply #196 on: July 31, 2013, 01:49:03 AM »
BenLee, I like your idea for ricotta filled squash blossoms. I think that would complement them more than the burrata.

tinroofrusted, thanks, I appreciate that.

Here's a couple of shots of tonight's pizza bake using leftover ingredients I had in the fridge. It's the same batch of dough but 4 days old. The dough got 48 hours at 65F, then another 48 in the fridge at 37F, then 2 hours at 80F. Toppings are crushed tomatoes, fior di latte, cheddar, applewood smoked bacon, and caramelized onions. This one was good enough that I might add it to the regular lineup. I've also been experimenting with using the top of the dough ball as the top of the pizza. I did that for both this one and the squash blossom pizza. I think that may also contribute to the nicer cornicione. In the past I had always used the top of the dough ball as the bottom.

Offline parallei

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Re: 2Stone pizza pics
« Reply #197 on: August 03, 2013, 09:40:10 PM »
Pizza with leftover chicken pesto salad, fresh mozz, tomatoes from the garden, and 24 hr SD dough.  Just the thing on a hot summer day......

Offline Jackie Tran

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Re: 2Stone pizza pics
« Reply #198 on: August 03, 2013, 10:15:57 PM »
Paul that sounds like a great combination. :drool:

Offline parallei

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Re: 2Stone pizza pics
« Reply #199 on: August 09, 2013, 10:30:26 PM »
Just a random AP Flour and starter 2Stone pie.

I made it because I wanted to try the $1.50 San Marzano Style tomatoes pictured below.  I found it interesting that Kroger (King Soopers/City Market here in Denver) now has a house brand San Marzano Style tomato.  Times have changed!

The tomatoes were not that great.  Sweet, but lacking any real depth of flavor.  Also an unusually firm texture.  But there was a tiny whole basil leaf!  I ended up adding some Sicilian Oregano and white pepper to them.