Author Topic: Last weeks LBE pie (Read 4502 times)

FacciaPizza · « **Reply #20 on:** January 15, 2012, 02:49:37 PM »

This weeks margherita made with Caputo flour. Preheated the LBE for 45 minutes at full throttle. 90 sec bake. Very tender. Still needs a little more top heat.

R2-Bayou · « **Reply #21 on:** January 16, 2012, 11:28:55 AM »

Great job Faccia! I just love how the LBE cranks these pies out!

FacciaPizza · « **Reply #22 on:** January 16, 2012, 08:28:39 PM »

Thank you. I know, with very little rest too!

pizzaneer · « **Reply #23 on:** January 16, 2012, 08:47:16 PM »

Your pies look great, especially in the first batch - absolutely pizzaenvyprovokingly good. Could you share your AP dough recipe? Thanks!

FacciaPizza · « **Reply #24 on:** January 17, 2012, 05:05:30 PM »

Thanks pizzaneer. I used KA bread flour for the first few pies.

Flour 555gr
Water 350 gr 63%
Sea Salt 11 gr 2%
ADY approx 1/16 tsp
yields 3 dough balls

I mixed all of the flour and about 75% water in a bowl and let rest 20 minutes. Dissolve salt in remaining water. After the rest period sprinkle yeast on flour and water mixture then add remaining water/salt solution. Hand knead for 5 minutes. Bulk rise at room temp approx 68 degrees for 12 hours, ball and let rise 6 more hours at same temp. Use or refrigerate. I used the same method for the 00 flour except 60% water

FacciaPizza · « **Reply #25 on:** March 07, 2012, 08:33:23 PM »

This weekends pies were Caputo Flour 60%. 1st pie 1min 50s Fresh mozz, grape tomato and basil. 2nd was a margherita 2min 50s with half grape tomato/gaeta olives. I adjusted the ceiling tin (bent it slightly) for better air flow which resulted in a more even bake top to bottom. Thanks for looking.

Jackie Tran · « **Reply #26 on:** March 07, 2012, 08:54:37 PM »

Nice job FP. What differences in the crust texture did you notice between the 2 pies?

FacciaPizza · « **Reply #27 on:** March 07, 2012, 09:29:03 PM »

Thankyou. The first pie rim was pillowy soft, nice voids with a slight chew. the second was from a different batch which was 5 days old. It had much less oven spring and was noticeably tougher but had more flavor. I preferred the texture of the first pie.

Jackie Tran · « **Reply #28 on:** March 07, 2012, 09:35:03 PM »

Quote from: FacciaPizza on March 07, 2012, 09:29:03 PM

Thankyou. The first pie rim was pillowy soft, nice voids with a slight chew. the second was from a different batch which was 5 days old. It had much less oven spring and was noticeably tougher but had more flavor. I preferred the texture of the first pie.

FP, I would be interested in seeing you do a 2 min pie vs a 3 min pie from the same batch. No doubt the texture will be slightly different. It's understandable that the 5 day dough would be tougher, have less oven spring, and a more sourdough flavor. How long was the first batch fermented for?

FacciaPizza · « **Reply #29 on:** March 07, 2012, 09:44:55 PM »

The first batch was fermented for 12 hrs bulk, 6 hrs balled then right in the fridge. The second batch was 12 hr bulk and 7hr balled then used right away. The next time I make some pies I will post 2min and 3 min bakes.

FacciaPizza · « **Reply #30 on:** April 02, 2012, 08:40:52 PM »

These are yesterdays 2 margheritas. The first was cooked for 1 min 40s. The second 3 min 40s. Both from the same batch of Caputo flour 60% hydration. 2 hr bulk, 6 hrs ball at room temp approx 70-74 degrees. The first pie was much softer, the cheese barely melted, everything tasted fresher. The second had a crisp crust with a tougher chew, the cheese tasted cooked. More of a NY style? Both were decent but I liked the 1 min 40s pie more. I need a WFO!

FacciaPizza · « **Reply #31 on:** May 07, 2012, 09:41:13 AM »

This Sunday's Margherita's. Made with KABF. Finally got the IR thermometer. The stone read 750-700. 750 toward the back. The first pie was cooked towards the back and the bottom was a little too dark. Almost burnt. I launched the second pie in the middle of the stone with 3 turns and it baked much more evenly on the bottom. Both took just under 2 min.
Thanks for looking.

FacciaPizza · « **Reply #32 on:** September 10, 2012, 10:42:15 PM »

Haven't made pies in a while. This Margherita was pretty tasty despite the gum line. 12 hr bulk/8 hr ball Caputo. Baked for 2:45. The bottom was a little light, I should have preheated a little longer. Thanks for looking.

pizzaneer · « **Reply #33 on:** September 11, 2012, 07:05:35 AM »

Great looking crust & crumb there! What was your launch target temp this time?

FacciaPizza · « **Reply #34 on:** September 11, 2012, 08:40:39 PM »

Thank you, I heated it to 750 on the floor then I got side tracked and had to lower it. Came back a half an hour later and launched the pie and remembered that I lowered it as I launched the pie. Tried to compensate by blasting it. It was too late, the top was done before the bottom.

FacciaPizza · « **Reply #35 on:** September 16, 2012, 08:56:37 PM »

Last night's Margherita. 12 hour bulk, 8 hour ball at 75 degrees. Got the temp holding between 700-750. 1 min 50s bake. Thanks for looking.

pizzaneer · « **Reply #36 on:** September 16, 2012, 09:32:37 PM »

That's looking really good, FP. To be honest, I love char, but more evenly spread char. How did it taste to you? How was the underside?

FacciaPizza · « **Reply #37 on:** September 16, 2012, 09:45:28 PM »

Upskirt

FacciaPizza · « **Reply #38 on:** September 16, 2012, 09:53:56 PM »

Thank you. So far I think this pie might be my best yet. Very tender and balanced. Bottom char was right on for me. My 2 year old usually stops at the rim, she ate two whole slices of this one.

FacciaPizza · « **Reply #39 on:** September 16, 2012, 09:54:57 PM »

Both pics are the same. I mistakenly posted 2.