Author Topic: This afternoon's bake  (Read 12629 times)

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Offline norma427

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Re: This afternoon's bake
« Reply #140 on: July 04, 2011, 08:19:05 AM »
Matt,

Excellent looking pies!  ;D I really like your outside set-up.

Norma
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Offline Jet_deck

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Re: This afternoon's bake
« Reply #141 on: July 04, 2011, 08:21:18 AM »
Spectacular!

P.S.  If the pool ever needs a lifeguard, I can work for pizza.
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Offline andreguidon

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Re: This afternoon's bake
« Reply #142 on: July 04, 2011, 09:06:17 AM »
NOW THOSE ARE REAL NEAPOLITAN PIZZAS and a VERACE PIZZAIOLO!!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline wheelman

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Re: This afternoon's bake
« Reply #143 on: July 04, 2011, 09:44:12 AM »
Nice work Matt!  how many did you make? 
bill 

Offline Ev

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Re: This afternoon's bake
« Reply #144 on: July 04, 2011, 10:39:22 AM »
Beautiful work! I love the stainless work station and the whole outdoor atmosphere. Just awesome!

Online Pete-zza

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Re: This afternoon's bake
« Reply #145 on: July 04, 2011, 10:56:34 AM »
Matt,

As usual, very nice. It looks like life is good.

Peter

Offline Jackie Tran

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Re: This afternoon's bake
« Reply #146 on: July 04, 2011, 11:10:54 AM »
Very nice Matt,  your dough looks like it opens up perfectly.  Are these the 12 hour pies?  If so, I'm curious to know your thoughts on how they compared to your usual dough in terms of texture and flavor.

Thx
Chau

Offline dellavecchia

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Re: This afternoon's bake
« Reply #147 on: July 04, 2011, 11:35:17 AM »
Straight out of Naples. Are these 250 gram?

John

Offline RobynB

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Re: This afternoon's bake
« Reply #148 on: July 04, 2011, 12:36:59 PM »
Wow, you look so relaxed!  Those are beautiful pizzas!  How is the stainless counter in the sun - it doesn't get too hot to work on or blind you with reflection?  I have stainless counters in my kitchen and when the sun comes through the skylights, it's not fun - we ended up having to get shades for the skylights.  Can't imagine them outside in direct sun...? 

Offline BrickStoneOven

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Re: This afternoon's bake
« Reply #149 on: July 04, 2011, 01:12:35 PM »
Looking good 8). Matt, do you find any difference between using the SS table vs one with a marble top?


Offline JConk007

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Re: This afternoon's bake
« Reply #150 on: July 04, 2011, 01:17:29 PM »
Great stuff!! and excellent work chef as allways I love the GI peel in the background ! and the Kids too! makes it all worth while  ;D

John
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Offline Matthew

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Re: This afternoon's bake
« Reply #151 on: July 04, 2011, 02:47:12 PM »
Thank you Norma, Gene, Andre & Steve.

Nice work Matt!  how many did you make?  
bill  

Thanks Bill, I made 12 pizzas in total

Matt,

As usual, very nice. It looks like life is good.

Peter

Thanks Peter.  Family, friends, sunshine & pizza; it really doesn't get any better.

Very nice Matt,  your dough looks like it opens up perfectly.  Are these the 12 hour pies?  If so, I'm curious to know your thoughts on how they compared to your usual dough in terms of texture and flavor.

Thx
Chau

Thanks Chau.  Yes, 13 hour with CY; I may have to retire my starter for a while!

Straight out of Naples. Are these 250 gram?

John

Thanks John.  I went to 290 this time.  

Wow, you look so relaxed!  Those are beautiful pizzas!  How is the stainless counter in the sun - it doesn't get too hot to work on or blind you with reflection?  I have stainless counters in my kitchen and when the sun comes through the skylights, it's not fun - we ended up having to get shades for the skylights.  Can't imagine them outside in direct sun...?  

Thank you!  I have a 12 x 14 offset umbrella to the side & a retractable awning overtop for shade.  Yes, it can heat up fairly quickly & turn your dough into glue; I speak from experience.

Looking good 8). Matt, do you find any difference between using the SS table vs one with a marble top?
 

Thanks David.  I have marble in my kitchen & granite & SS outside.  The Granite is part of an island with a sink so I bought the SS table for more room.  Stainless Steel is great as long as it doesn't heat up.  I also have a smaller table beside the Stainless one for the dough boxes.

Great stuff!! and excellent work chef as allways I love the GI peel in the background ! and the Kids too! makes it all worth while  ;D

John

Thanks John!  Thanks to you I'm GI'd out!  The little guy beside me is my youngest.

Matt

Offline Ev

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Re: This afternoon's bake
« Reply #152 on: July 04, 2011, 03:34:22 PM »
Definitely taking notes here. Might have to look into the GI peel, as well. 8)

Offline Matthew

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Re: This afternoon's bake
« Reply #153 on: July 05, 2011, 07:37:46 AM »
My cousin emailed me some photos yesterday so I thought I would post them.


Offline JConk007

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Re: This afternoon's bake
« Reply #154 on: July 05, 2011, 07:41:09 AM »
Thanks ! do you do the slip under or drag on to the GI Peel?
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Matthew

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Re: This afternoon's bake
« Reply #155 on: July 05, 2011, 08:26:03 AM »
Thanks ! do you do the slip under or drag on to the GI Peel?
John

Slip under & final stretch to the edges.

Matt

Offline Jackie Tran

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Re: This afternoon's bake
« Reply #156 on: July 05, 2011, 08:35:20 AM »
Matt, those are 12" plates right?  So 290gm or so for 13"ish pies?  Why did you decide to go with more dough and are you liking it?

Offline Matthew

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Re: This afternoon's bake
« Reply #157 on: July 05, 2011, 09:41:53 AM »
Matt, those are 12" plates right?  So 290gm or so for 13"ish pies?  Why did you decide to go with more dough and are you liking it?

Some are 12 & some are 13.  Up until recent I have always been in the 280-290 range.  I like to do a final stretch to 13" & I find that 250 is too thin for my personal preference. 

Matt

Online TXCraig1

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Re: This afternoon's bake
« Reply #158 on: July 05, 2011, 09:55:24 AM »
Very nice Matt. Ever impressive.

CL
Pizza is not bread.

Offline Matthew

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Re: This afternoon's bake
« Reply #159 on: July 05, 2011, 10:11:41 AM »
Very nice Matt. Ever impressive.

CL

Thanks Craig.  I'm not much of a drinker but had quite a bit of alcohol in the system. That may be they answer to all our questions.

Matt