Author Topic: This afternoon's bake  (Read 14774 times)

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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
I Love to Flirt with Fire! www.flirtingwithfirepizza.com


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

Offline 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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


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

Offline thezaman

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Re: This afternoon's bake
« Reply #160 on: July 05, 2011, 10:50:06 AM »
matt,Now that is a celebration, not a burger in site!! your pizza looks wonderful as does the overall atmosphere of your party.as other have said you have a great setup. the dough looks workable and lite. it reminds me of pizzeria bianco the way it lays out waiting to go into the forno. i have a lot of questions, but first need to read through to see if they have been asked yet.

Offline TXCraig1

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Re: This afternoon's bake
« Reply #161 on: July 05, 2011, 11:25:20 AM »
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.

It answered a bunch for me this weekend...   :-D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

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