Author Topic: 2Stone pizza pics  (Read 41535 times)

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Online scott123

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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 »

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
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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

Online TXCraig1

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Re: 2Stone pizza pics
« Reply #168 on: July 01, 2013, 11:36:50 PM »
Beautiful pies Paul!
I love pigs. They convert vegetables into bacon.

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.


Online norma427

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

Nice!  ;D

Norma
Always working and looking for new information!

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]

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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? 

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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,

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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.

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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 »

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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