Yum!, Those look awesome. You must have a great oven!
Thanks Scott. I'm happy with the oven but still trying to figure her out. She can definitely be hot and cold at times.
I'm also learning that the oven alone doesn't make for great pies. Still working on perfecting that dough.
Awesome pies Chau. The crusts on the Margherita and the Maranara look pretty darn close to perfect IMHO.
Craig that is high praise coming from a self made pro such as yourself. Thank you. The crust on the first 2 pies were made with CY and the others with IDY. The first 2 were also baked hotter. So the combination of HIGH heat pluse CY may be responsible for the rim rise. They were 240gm each.
Very Nice!! All those pics and not a single Skirt Shot (underneath) I am just curious how the bottom looks on these beauties ? sounds funny . OK let me put it differently I am interested in the coloration that your forno floor provides ? Silly question? but did you get an Oven/hearth temp and Bake time? Look quite similar to some previous pies I have made with the larger conicione.
I am very interested in trying the lime/mascapone pie Looks very tasy indeed !
John, I was determined to get the oven really HOT to see if I could force more leoparding. The first pie was baked at 950F and under 45sec I'm sure. The 2nd one was 900, and the others 850 or so. At any rate, the bottoms were a bit darker (blacker) than I like. I even tried baking this time with coals on both sides of the pie. I'm still trying to figure this oven out. I would definitely do the lime/lemon pie again. Definitely take the rind off though and don't be shy with the powdered sugar.
Thanks Tom and Bill. Always appreciate the encouragement. It's a work in progress.
They look great!!
I like your method for the lime drop pizza and will implement some of them. The cheese certainly brings a lot of moisture to the plate. It doesn't look as runny as our lemon drops and I like that!
Terry, thanks for posting the link for the lemon drop pie in the other thread. I made these changes based on the complaints that the pie was coming out too wet from the Forno Bravo crowd. I found that if you dallop the cheese on afterwards and dome the pie for a bit, you can control how much it melts. This way it doesn't become liquefied. Also resting the lemon slices on papertowels to drain some of the excess juices helped alot as well. As well as not putting too much butter on.
John, the white lumps you see that look like butter is actually the marscapone cheese. The butter was drizzled over the lime slices and baked so you can't see the butter but it's there.