Author Topic: FLIRTING WITH FIRE ! (Read 44239 times)

RobynB · « **Reply #240 on:** May 08, 2012, 11:27:44 AM »

Wow John, you really have taken it to the next level. Those are the most beautiful pizzas I've seen you make yet. Really just amazingly good, and the dessert pies look fantastic. I'm not surprised you're booking solid. Everything looks just perfect!

bakeshack · « **Reply #241 on:** May 08, 2012, 12:05:47 PM »

John, these are definitely the best pies you've made especially given the fact that you made 55 of them! Awesome work! The extra 17 hrs fermentation really paid off. Did you adjust the yeast level or just the fermentation?

Marlon

JConk007 · « **Reply #242 on:** May 08, 2012, 01:38:51 PM »

Robyn b, Thanks for your kind words! If I can just get close to these each week I'll be very happy!
Marlon, I agree that these pies were probably some of my best to date ,definitely the added fermentation has improved The dough. Other factors - I also had a nice dough room (garage) temperature, probably went down to around 55 to 58 at night and a nice 65 during the day so is the ideal climate for fermentation and as we know ia great pizza all starts here with the dough. Also I am doing a lot more watching and a lot less measuring of time and percentages really trying to look ahead to the weather, temperatures and such. I also believe that with the good help I had there, I was able to really focus on the consistant oven temperature checking often the floor temp with the infrared gun. As mentioned when you're making so many it's easy to get wrapped up in the moment and lose track of the fire, temp, and that much-needed flame!
Thanks again everyone ! Well be out again saturday and I promise not to bore you with so many pictures
Ciao !

Tman1 · « **Reply #243 on:** May 09, 2012, 07:12:41 AM »

Kwik Cover has fitted tops in the same color you have shown. If you really want to fancy it up, look for bottoms too (i got some from Sculptware). Good luck.

rumper · « **Reply #244 on:** May 09, 2012, 09:59:50 PM »

Quote from: JConk007 on May 08, 2012, 01:38:51 PM

I was able to really focus on the consistant oven temperature checking often the floor temp with the infrared gun. As mentioned when you're making so many it's easy to get wrapped up in the moment and lose track of the fire, temp, and that much-needed flame!

John,

When you notice the floor temp has dropped what do you do to return it to temp? How long does this take and does it involve stopping cooking for a while? Thanks

JConk007 · « **Reply #245 on:** May 09, 2012, 10:13:56 PM »

You can tell by how fast they are cooking and just by looking at the bottom if the temp is going down it never goes down below 750 sweet spot is just under 800

JConk007 · « **Reply #246 on:** May 13, 2012, 09:22:04 PM »

Weekly Pizza fix at Nicky confirmation Party 50 peeps ! BEAUTIFUL day and the pizza was not halp bad either . Thanks Michaell, wife and daught for the help !! Nice shady spot for set up and the dough is coming out really nice me and Jessy are developing quite a relationship so consistent! I love this thing!! I am putting only 8 doughballs 260-265G in full size tray as longas partyis less than 65 pizzas I am fine can all fit in prep table . makes it much easier to get out and youalll know once you start tearing apart sticky dough balls the efficiency is gone !! Hear we are ready to rock woith the little oven that could !

JConk007 · « **Reply #247 on:** May 13, 2012, 09:29:32 PM »

Ok so I did 56 pies including 8 nutellas.I am still learning and one of the things I learned is to check the oven temp by cooking off some skins. It gives me a good feel of the oven readiness fermentation of the dough and big plus I dont have to deal with making these things later on just fill and reheat. They go FAST !! Heres a few on the ready and similar shot for larry !

JConk007 · « **Reply #248 on:** May 13, 2012, 09:34:00 PM »

The bounty! see you next week !! Condo assoc. block party also got a call from the very first party I did last year they want me back?

JConk007 · « **Reply #249 on:** May 13, 2012, 09:37:06 PM »

didnt fit sorry few other, sorrentinom smoked mozz. cherry tomatoes, arugula and honey, pest and Pepperoni.

thezaman · « **Reply #250 on:** May 13, 2012, 11:03:42 PM »

they look good asusual what was the most popular pie today? the pesto and pep caught my eye, as well as the margherita.you put the basil on post bake this week yes?.

JConk007 · « **Reply #251 on:** May 14, 2012, 08:16:03 AM »

Larry ,
Thanks ! I do the basil and Olive oil before bake . Most popular was the again the lemon! skins were so thick I had to remove most of it I will try the slicer this week on the lemons and see if I can get a noice thin slice.

scott123 · « **Reply #252 on:** May 14, 2012, 08:39:54 AM »

The pesto pep (pepsto?

) looks really great. I'm also really liking the peeling of the lemon, but you know my thoughts on that

I can't really say how much it impacts the final product, but crowded dough balls (and the hacking of them when they're removed) vex me a bit, so I'm glad to see that you're giving them a little space.

JConk007 · « **Reply #253 on:** May 14, 2012, 08:44:39 AM »

Pepsto like it !! The [people go crazy with the Lemon pie I think just because they never expected it? My admit its becoming a favoriteof mine as well scott

yes I like the extra room for the dough balls I agree when you start hacking and having 1/2 the ball in the box and an umbilical cord to the prep table makes it a bit rough to make a round pizza !
J

acbova · « **Reply #254 on:** May 16, 2012, 12:09:59 AM »

John,

I'm bringing my own knife for the lemon!

Tony

JConk007 · « **Reply #255 on:** May 16, 2012, 07:40:51 AM »

I thought I would use my slicer to get consistent nice thin uniform slices

but feel free to bring your tool

rumper · « **Reply #256 on:** May 18, 2012, 01:38:51 AM »

The lemon pizza is different what is on it? Is it sweet or savoury?

JConk007 · « **Reply #257 on:** May 18, 2012, 07:26:52 AM »

smoked Mozz lemon EVOO. sweet? umits a lemon

gotta try it its allwaya hit!

Bob1 · « **Reply #258 on:** May 18, 2012, 08:55:32 AM »

John,
The lemon pies look good. I will have to try one some time. I saw Robyn had made some with Meyers lemons. I never knew that Meyers were actually a cross between a lemon and a mandarin. I have been using Meyers for lemonade and really like the change up.

TXCraig1 · « **Reply #259 on:** May 18, 2012, 03:45:47 PM »

I wish I could ever find a Meyer lemon, but this pie is great with regular lemons nonetheless.