Author Topic: Finally some NP pies  (Read 17955 times)

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Offline bakeshack

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Re: Finally some NP pies
« Reply #140 on: July 02, 2012, 05:45:20 AM »
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Offline RobynB

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Re: Finally some NP pies
« Reply #141 on: July 02, 2012, 12:25:24 PM »
Those crusts look really great!  Good pics!

Offline pizza dr

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Re: Finally some NP pies
« Reply #142 on: July 02, 2012, 07:32:43 PM »
Spot on Marlon

What are you trying to accomplish with the CM flour and did you get the expected results?

Great job bro

Scot

Offline bakeshack

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Re: Finally some NP pies
« Reply #143 on: July 02, 2012, 07:55:58 PM »
Those crusts look really great!  Good pics!

Thanks Robyn!

Spot on Marlon

What are you trying to accomplish with the CM flour and did you get the expected results?

Great job bro

Scot

Thank you Scot!  I just wanted to play around with a non-Caputo 00 dough that will produce a pie that is between NP (tender and light) and NY style (darker rims with a little bit more crunch) to be baked in a relatively hot oven floor (between 700-750F) for 2-3 mins, similar to Bianco's pies.  I was actually very happy with the results.  Maybe a few more tweaks with the flour mix and a bit longer fermentation in balls to see how long is the usability window.

Marlon

Offline TXCraig1

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Re: Finally some NP pies
« Reply #144 on: July 02, 2012, 08:21:30 PM »
100% droolworthy!

I love the mushroom tribute pie, and the Bianco pies look spot on - especially the Margherita!

Awesome, awesome, awesome!

CL
Pizza is not bread.

Offline bakeshack

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Re: Finally some NP pies
« Reply #145 on: July 02, 2012, 09:42:47 PM »
100% droolworthy!

I love the mushroom tribute pie, and the Bianco pies look spot on - especially the Margherita!

Awesome, awesome, awesome!

CL

Thanks Craig!  Your mushroom pie is excellent!  Hands down, the best mushroom pizza I've made.  The aroma from the truffle while the pie is hot is so inviting.  Maybe an egg in the pie will put it over the top?   :-\

Marlon


Offline TXCraig1

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Re: Finally some NP pies
« Reply #146 on: July 02, 2012, 10:11:35 PM »
I'm not the world's biggest egg on  a pizza fan, but it's worth a shot!
Pizza is not bread.

Offline bakeshack

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Re: Finally some NP pies
« Reply #147 on: July 04, 2012, 11:11:39 PM »
July 4th pizza!

14 hr dough

100% Caputo Pizzeria
60% Water
3% Starter
3% Salt

4 hr bulk, 10 hr ball (65-70F).  Baked at 825F for about 60 secs. 





Offline bakeshack

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Re: Finally some NP pies
« Reply #148 on: July 04, 2012, 11:13:19 PM »
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Offline TXCraig1

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Re: Finally some NP pies
« Reply #149 on: July 05, 2012, 11:36:19 AM »
You're like a broken record... picture perfect... picture perfect... picture perfect... picture perfect... picture perfect...  picture perfect...  ;)
Pizza is not bread.


Offline bakeshack

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Re: Finally some NP pies
« Reply #150 on: July 05, 2012, 01:30:15 PM »
 :-D Thanks Craig!

Offline pizzaneer

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Re: Finally some NP pies
« Reply #151 on: July 05, 2012, 05:32:40 PM »
Haha... you could get a food-photography job easily!  Such beautiful subjects too!

Last night I made pizza for visiting relatives, and the heat and humidity were major factors...  I have to ask, how do you deal with such high temps in this weather?  I'm cooking around 700 on a LBE, and it was all I could do to keep the sweat off the wood peel.
 
I'd rather eat one good meal a day than 3 squares of garbage.

Offline bakeshack

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Re: Finally some NP pies
« Reply #152 on: July 05, 2012, 06:05:11 PM »
Haha... you could get a food-photography job easily!  Such beautiful subjects too!

Last night I made pizza for visiting relatives, and the heat and humidity were major factors...  I have to ask, how do you deal with such high temps in this weather?  I'm cooking around 700 on a LBE, and it was all I could do to keep the sweat off the wood peel.
 

Thank you!  Summer is always a challenge so I just try to get the pizzas out as fast as I can  ;D.  The past couple of weeks though has been great here in SoCal with temps at 75F during the day. 

Marlon

Offline bakeshack

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Re: Finally some NP pies
« Reply #153 on: August 02, 2012, 05:07:28 PM »
Today's lunch-to-go:






Offline TXCraig1

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Re: Finally some NP pies
« Reply #154 on: August 02, 2012, 07:35:45 PM »
You should get some boxes printed up that say "The best pizza in California is in this box!"

Craig
Pizza is not bread.

Offline pizza dr

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Re: Finally some NP pies
« Reply #155 on: August 02, 2012, 08:39:43 PM »
Thats a pretty big lunch! :P

Best pizza I've ever seen in a box though

Offline bakeshack

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Re: Finally some NP pies
« Reply #156 on: August 03, 2012, 02:14:52 AM »
You should get some boxes printed up that say "The best pizza in California is in this box!"

Craig

Thats a pretty big lunch! :P

Best pizza I've ever seen in a box though

Thank you, Craig and Scot!  I can tell you that the Margherita did not reach its destination.   :-D






Offline weemis

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Re: Finally some NP pies
« Reply #157 on: August 03, 2012, 12:18:06 PM »
Good lookin pies! I'll take a slice of that mushroom, myself! coming along nicely, sir!
Nick Gore - just a dough eyed wanderer

Online nythincrust11

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Re: Finally some NP pies
« Reply #158 on: August 09, 2014, 12:28:03 AM »
So with all the talk about the home oven NP pies, I decided to give it a try last night once again.  Dough was mixed as follows:

San Felice STG 100%
Water 61%
Culture 2%
Salt 2.8%

Flour, water, and culture mixed, autolyse for 25 mins, added the salt after autolyse.  S&F (about 3 full turns), rest for 10 mins, 2 more S & F session with 10 mins rest in between.  Bulk ferment 24 hrs, balled, final rise 24 hrs. 

I made a 2nd batch (while 1st batch was on autolyse), same method, bulk ferment for 2 hrs, balled, final rise 48 hrs and will be baked tonight. 

The 1st batch fermented much faster compared to the 2nd batch as shown in the pics below (1st batch on top of the picture).

The oven was preheated for 1 hr at max temp, stone was 6 inches away from broiler and at 560F during this time.  I inserted the probe blanket and ran the broiler for 25 mins.  The stone came up to temp of 790F before I started baking.  Bake time was about 70-80 secs with the broiler running the whole time.  I did 2-3 turns before I pulled out the pie.  I was quite happy with the texture and color, very similar to my pies baked in the WFO. 

1)  Clam pie - Fresh manila clams, preserved meyer lemon, reduced juice from the clam, white wine, butter, creme fraiche, parsley, chili oil for drizzling
2)  VT smoked pepperoni, black olives.

What exactly is a probe blanket?

Offline vandev

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Re: Finally some NP pies
« Reply #159 on: August 09, 2014, 06:52:06 AM »
perfect pies... nice ;D I must work harder... ;D
« Last Edit: August 09, 2014, 09:40:13 AM by vandev »