Author Topic: JT's WFO pies (Read 24974 times)

Jackie Tran · « **Reply #200 on:** August 16, 2011, 07:12:21 PM »

Thanks Robyn! Terry, I liked it enough to make it again. Next time I'll use lemons.

Thanks Tom. Were your lady finger tomatoes that size or bigger?

Chau

TXCraig1 · « **Reply #201 on:** August 17, 2011, 09:57:02 AM »

Gene posted about the lady finger tomatoes eariler in the year.

http://www.pizzamaking.com/forum/index.php/topic,12889.0.html

Tscarborough · « **Reply #202 on:** August 17, 2011, 02:53:52 PM »

My plants got about 6 inches high then dried up, as did all my plants. Been a hard hot summer.

Jackie Tran · « **Reply #203 on:** August 20, 2011, 08:54:32 AM »

Sorry to hear about your plants Tom. Was just curious if everything is Bigger in Tx.

These lady fingers are tiny but they sure are sweet. Sweeter than my other tomatoes despite growing in the same soil, getting the same fertilizers, and watering regimen. They also have a nice crunchy texture to them.
I had some more sweet ones and used them again last night.

Here are my latest NP pies. I was testing 2 different doughs which yielded very similar results. One of these 3 pies is a 2 day CF dough with 10% starter, and the other 2 pies are same day 10 doughs with 20% starter. The starter was fed with HG flour so consequently the pies have between 5 and 7.5% HG flour in them.

The last NP pizza is a Caprese Pizza. Crust is sauced and baked. Then topped with basil, tomatoes, fresh mozz, a sprinkle of parmesan, sundried tomatoe olive oil, & balsamic vineger. Really good!

Jackie Tran · « **Reply #204 on:** August 20, 2011, 09:08:24 AM »

For those interested in how to bake a NY style pie in the WFO after a NP bake, this is how I do it.

First remove about 1/3 to 1/2 of your hot coals and push the rest to one side of the oven. Allow the other side to cool down. This is the side you'll be baking on. You need to allow the oven to cool down to around 600F. Then you have to redistribute the coals. Move some of the coals so that it will be about 2" from the rim of the pie. It's not necessary to have an active flame going. Don't forget to reclean your floor. If the coals start to die down, then I carefully place a skinny piece of wood over the small pile of coals, or rebuild the coal pile.

Jackie Tran · « **Reply #205 on:** August 20, 2011, 09:15:45 AM »

Here are some of the NY style pies I made last night. I was testing out lots of different blends. I had PM Scott123 about working with a BF blend with 00 instead of HG because of some slight burning issues and the dough not tolerating the heat. He encouraged me to try blending AP flour with the HG instead of 00. I tried various different blends last night and it seem to cure the burning issue. My guests were happy with the crusts.

Scott also talked me into blending a bit of oil back into the formula which I was glad I did. Thank you Scott!

Chau

Jackie Tran · « **Reply #206 on:** August 20, 2011, 09:20:35 AM »

I had my SIL shoot another quick video of me cutting one of the pies. I decided to make this one a bit thicker than the norm.

<a href="http://www.youtube.com/watch?v=I_34jPlvR-A" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=I_34jPlvR-A</a>

I hope you guys aren't getting tired of these videos.

Chau

Jackitup · « **Reply #207 on:** August 20, 2011, 09:48:17 AM »

Good lord there brother, I thought a finger was going to take a hike on you, especially that 2nd cut, made me jump a bit, even watched it twice. Nice pie by the way, carefull with them digits, they come in handy

Jon

TXCraig1 · « **Reply #208 on:** August 20, 2011, 10:36:13 AM »

Great looking pies there Chau. One of the best looking maranara pies I've ever seen! That pepperoni, mushroom, and (bacon?) NY pie is a thing of beauty too.

Craig

parallei · « **Reply #209 on:** August 20, 2011, 10:49:35 AM »

I'll take one of the #2 New Yorkers also, please. Wonderful pies Chau.

redsun100 · « **Reply #210 on:** August 20, 2011, 12:46:54 PM »

Great pictures, great videos

thank you for sharing

Jackie Tran · « **Reply #211 on:** August 20, 2011, 12:50:17 PM »

Quote from: Jackitup on August 20, 2011, 09:48:17 AM

Good lord there brother, I thought a finger was going to take a hike on you, especially that 2nd cut, made me jump a bit, even watched it twice. Nice pie by the way, carefull with them digits, they come in handy
Jon

Thanks Jon, I like living living life on the "edge".

Quote from: TXCraig1 on August 20, 2011, 10:36:13 AM

Great looking pies there Chau. One of the best looking maranara pies I've ever seen! That pepperoni, mushroom, and (bacon?) NY pie is a thing of beauty too.

Craig

Thank you Craig! It's the best one I've eaten, but then again I've never ordered one at a pizzeria before either.

Yes Pepp, mushroom, bacon, roasted green chile.

Quote from: parallei on August 20, 2011, 10:49:35 AM

I'll take one of the #2 New Yorkers also, please. Wonderful pies Chau.

Thanks Paul. One #2 coming right up!

Quote from: redsun100 on August 20, 2011, 12:46:54 PM

Great pictures, great videos
thank you for sharing

Thanks Redsun! Welcome aboard.

Chau

dellavecchia · « **Reply #212 on:** August 20, 2011, 01:50:52 PM »

Chau - you are a machine. I am in awe if your pizzas. One if these days you should have a masterclass - I would travel out your way to attend!

John

Jackie Tran · « **Reply #213 on:** August 20, 2011, 02:00:36 PM »

Quote from: dellavecchia on August 20, 2011, 01:50:52 PM

Chau - you are a machine. I am in awe if your pizzas. One if these days you should have a masterclass - I would travel out your way to attend!

John

Awh, that is too kind. That would be fun tho, a bunch of us getting together for a little pizza meeting of the minds. We could all make pies and learn from one another. Okay, lemme figure out what I'm doing first, then we can plan it for next year.

Thanks John, much appreciated indeed.

Chau

dmcavanagh · « **Reply #214 on:** August 20, 2011, 07:40:30 PM »

Tran Man

Some outstanding looking pies there, that NY style is talking to me. You need to open your own place, you would be an instant "pizza star"!

chickenparm · « **Reply #215 on:** August 20, 2011, 08:05:48 PM »

Those are super nice as always Chau!Some of the best ever!

scott123 · « **Reply #216 on:** August 21, 2011, 02:07:49 AM »

Really nice job, Chau. I'm glad the new blend is working out well for you.

Jackie Tran · « **Reply #217 on:** August 21, 2011, 07:54:49 AM »

Thank you gentlemen!

Dmc, the idea of running a pizzeria isn't that appealing for me at this point. I'm having fun at the moment as is.

Overall, we had a decent crowd show up, I was able to test out some new blends, all the pies turned out pretty good, ppl ate them up, and we all had a great time. That is about as much as one could ask for.

Though I didn't get pictures, I have been making some killer wings to go with the pizzas. I'll snap a few photos of the wings next time. If I ever do open a place, I would definitely without a doubt serve wings with pizza.

Jackitup · « **Reply #218 on:** August 21, 2011, 10:49:28 AM »

God knows I love hot wings. A sweet/vinegar/heat thing with a bit of habanero's in there to give that citrusy heat thing.....ohhhhhhh yeah.......
Jon

JConk007 · « **Reply #219 on:** August 21, 2011, 01:51:10 PM »

Great looking NY pie , so its 75%ap and 25% HG? or 00?
thanks john