Author Topic: Elements of Pizza Pie's  (Read 393 times)

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Offline HBolte

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Elements of Pizza Pie's
« on: April 29, 2016, 07:31:31 PM »
First try at pie's from EOP. Also first time using steel. I like the bottom crunch from baking on steel. I used the 24-48 hour formula using Caputo OO flour. Pretty good pizza. My oven was set to 550* the steel after 10 minutes of broiler was about 680*

Feel free to post other samples from EOP.
Hans

Online Jackie Tran

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Re: Elements of Pizza Pie's
« Reply #1 on: April 29, 2016, 07:40:33 PM »
Looks good.  How long was your bake time?

Offline HBolte

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Re: Elements of Pizza Pie's
« Reply #2 on: April 29, 2016, 10:53:37 PM »
Sorry, as usual I look at the time when they go in and forget to look when they come out. I think around 7 minutes.  :-\
Hans

Offline Giggliato

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Re: Elements of Pizza Pie's
« Reply #3 on: April 30, 2016, 04:20:14 PM »
I like baking on steel as well, I haven't tried it at home yet. Mr Forkish just opened a new ny style shop in portland, I wonder if he uses steel decks there?

Offline CaptBob

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Re: Elements of Pizza Pie's
« Reply #4 on: April 30, 2016, 07:20:42 PM »
First try at pie's from EOP. Also first time using steel. I like the bottom crunch from baking on steel. I used the 24-48 hour formula using Caputo OO flour. Pretty good pizza. My oven was set to 550* the steel after 10 minutes of broiler was about 680*

Feel free to post other samples from EOP.

Looks delicious Hans!
Bob

Offline jvp123

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Re: Elements of Pizza Pie's
« Reply #5 on: April 30, 2016, 07:35:47 PM »
Nice Hans.  Great work on the steel!
Jeff

Offline HBolte

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Re: Elements of Pizza Pie's
« Reply #6 on: May 02, 2016, 02:25:52 PM »
Thanks guys, it'll be fun to learn to bake on steel.
Hans


 

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