Author Topic: This afternoon's bake (Read 8080 times)

norma427 · « **Reply #140 on:** July 04, 2011, 08:19:05 AM »

Matt,

Excellent looking pies!

I really like your outside set-up.

Norma

Jet_deck · « **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.

andreguidon · « **Reply #142 on:** July 04, 2011, 09:06:17 AM »

NOW THOSE ARE REAL NEAPOLITAN PIZZAS and a VERACE PIZZAIOLO!!

wheelman · « **Reply #143 on:** July 04, 2011, 09:44:12 AM »

Nice work Matt! how many did you make?
bill

Ev · « **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!

Pete-zza · « **Reply #145 on:** July 04, 2011, 10:56:34 AM »

Matt,

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

Peter

Jackie Tran · « **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

dellavecchia · « **Reply #147 on:** July 04, 2011, 11:35:17 AM »

Straight out of Naples. Are these 250 gram?

John

RobynB · « **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...?

BrickStoneOven · « **Reply #149 on:** July 04, 2011, 01:12:35 PM »

Looking good

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

JConk007 · « **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

John

Matthew · « **Reply #151 on:** July 04, 2011, 02:47:12 PM »

Thank you Norma, Gene, Andre & Steve.

Quote from: wheelman on July 04, 2011, 09:44:12 AM

Nice work Matt! how many did you make?
bill

Thanks Bill, I made 12 pizzas in total

Quote from: Pete-zza on July 04, 2011, 10:56:34 AM

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.

Quote from: Jackie Tran 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

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

Quote from: dellavecchia on July 04, 2011, 11:35:17 AM

Straight out of Naples. Are these 250 gram?

John

Thanks John. I went to 290 this time.

Quote from: RobynB 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...?

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.

Quote from: BrickStoneOven on July 04, 2011, 01:12:35 PM

Looking good . 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.

Quote from: JConk007 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

John

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

Matt

Ev · « **Reply #152 on:** July 04, 2011, 03:34:22 PM »

Definitely taking notes here. Might have to look into the GI peel, as well.

Matthew · « **Reply #153 on:** July 05, 2011, 07:37:46 AM »

My cousin emailed me some photos yesterday so I thought I would post them.

JConk007 · « **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

Matthew · « **Reply #155 on:** July 05, 2011, 08:26:03 AM »

Quote from: JConk007 on July 05, 2011, 07:41:09 AM

Thanks ! do you do the slip under or drag on to the GI Peel?
John

Slip under & final stretch to the edges.

Matt

Jackie Tran · « **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?

Matthew · « **Reply #157 on:** July 05, 2011, 09:41:53 AM »

Quote from: Jackie Tran 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?

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

TXCraig1 · « **Reply #158 on:** July 05, 2011, 09:55:24 AM »

Very nice Matt. Ever impressive.

CL

Matthew · « **Reply #159 on:** July 05, 2011, 10:11:41 AM »

Quote from: TXCraig1 on July 05, 2011, 09:55:24 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