Author Topic: Finally some NP pies  (Read 23056 times)

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Offline RobynB

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Re: Finally some NP pies
« Reply #125 on: April 24, 2012, 10:37:04 PM »
Gorgeous pizzas AND a loaf of bread that I would give a lot to taste!  That is a spread worthy of royalty. 


Offline bakeshack

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Re: Finally some NP pies
« Reply #126 on: April 24, 2012, 10:51:19 PM »
Thank you Robyn!  If you lived close by, I will give you several loaves of bread.   :)  I have been practicing my bread in the WFO since yesterday because we will be having a Renegade Bake Sale this Sunday in LA in support of the proposed Cottage Food Law in California so I need to bake a lot of bread.  I'm part of the LA Bread Bakers group who is leading this drive to pass the Homemade Food Act in CA.  So far, the Assembly Health Committee approved the proposal but still a long way to go. 

Marlon


Offline Matthew

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Re: Finally some NP pies
« Reply #127 on: April 25, 2012, 05:54:48 AM »
Nice job Marlon. 

Matt

Offline Ev

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Re: Finally some NP pies
« Reply #128 on: April 25, 2012, 08:06:45 AM »
Very nice, indeed! :D

Offline pizza dr

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Re: Finally some NP pies
« Reply #129 on: April 25, 2012, 10:23:23 AM »
Marlon  BRAVO

What is the Homemade Food Act? 

Scot

Offline bakeshack

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Re: Finally some NP pies
« Reply #130 on: April 25, 2012, 01:14:11 PM »
Thank you Matt, Steve, Scot! 

Scot, the Homemade Food Act will allow homemade food products (non-hazardous like bread, jams, etc.) to be sold to the public without the expense of setting up or renting a commercial kitchen.  This has been passed in more than 30 states and CA has been the hardest to convince especially when it comes to health and sanitation standards.  This has been the most promising though since the Assembly Health Committee voted 14-0 in favor of the proposal last week.  So it will move forward. 

Marlon

Offline norma427

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Re: Finally some NP pies
« Reply #131 on: April 25, 2012, 01:51:45 PM »
Marlon,

Great job!  Those are some delicious looking pies.  ;D They all look like masterpieces.  :pizza:

Norma

Offline bakeshack

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Re: Finally some NP pies
« Reply #132 on: April 25, 2012, 02:02:58 PM »
Thank you very much, Norma! 

Online TXCraig1

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Re: Finally some NP pies
« Reply #133 on: April 25, 2012, 02:16:13 PM »
Thank you Matt, Steve, Scot! 

Scot, the Homemade Food Act will allow homemade food products (non-hazardous like bread, jams, etc.) to be sold to the public without the expense of setting up or renting a commercial kitchen.  This has been passed in more than 30 states and CA has been the hardest to convince especially when it comes to health and sanitation standards.  This has been the most promising though since the Assembly Health Committee voted 14-0 in favor of the proposal last week.  So it will move forward. 

Marlon

I'd buy your pies!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline BrickStoneOven

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Re: Finally some NP pies
« Reply #134 on: April 25, 2012, 03:42:18 PM »
Thank you Matt, Steve, Scot! 

Scot, the Homemade Food Act will allow homemade food products (non-hazardous like bread, jams, etc.) to be sold to the public without the expense of setting up or renting a commercial kitchen.  This has been passed in more than 30 states and CA has been the hardest to convince especially when it comes to health and sanitation standards.  This has been the most promising though since the Assembly Health Committee voted 14-0 in favor of the proposal last week.  So it will move forward. 

Marlon
Wow really. I did a quick search and only found a couple things that were only in Cali. Do you know the other states this is going on in?

Offline bakeshack

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Re: Finally some NP pies
« Reply #135 on: April 25, 2012, 05:08:54 PM »
I'd buy your pies!

Thank you Craig!  The feeling is mutual! I will pay anything to try your pies!  :D

Offline bakeshack

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Re: Finally some NP pies
« Reply #136 on: April 25, 2012, 05:09:51 PM »
Wow really. I did a quick search and only found a couple things that were only in Cali. Do you know the other states this is going on in?

I will find the list when I get home and post it here.

Marlon

Offline bakeshack

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Re: Finally some NP pies
« Reply #137 on: April 25, 2012, 05:34:03 PM »
Wow really. I did a quick search and only found a couple things that were only in Cali. Do you know the other states this is going on in?

Here is the link for the list of states with Cottage Food Law in place - http://homebasedbaking.com/knowledgebase/rules-regulations/cottage-food-law-states/

Marlon

Online TXCraig1

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Re: Finally some NP pies
« Reply #138 on: April 25, 2012, 05:44:31 PM »
Tons of it here in Texas. Some really good products come out of people's homes.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline bakeshack

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Re: Finally some NP pies
« Reply #139 on: July 02, 2012, 05:43:53 AM »
It's been a while since I posted pics but here are my latest pies.  The first 4 pics were from my usual NP dough although this time using a  long bulk method - 24 hrs bulk fermentation at 60-65F, 18 hrs balled (8 hrs at 65-70F and 10 hrs at 75-80F).  The dough balls were in the last stages of their lives but still workable.  For some reason, I always get distracted doing something and my dough balls always reach this stage when I get ready to bake them.  However, I love the resulting texture and flavor (not sour at all) from this level of fermentation/maturation which is almost at the stage where the dough balls look blown up and disintegrating when being stretched.  You have to take extra steps and be extremely delicate during stretching but it is worth it, at least for me.  These were baked at 825F for around 70 secs. 

100% Caputo
60% Water
1.5% Starter
2.8% Salt

1)  Fennel sausage, wild boar salami, fresh mozzarella, fennel pollen
2)  Craig's mushroom pie but I used fior di latte instead of bufala mozz
3)  Duck salami, mushroom, hot honey (honey with calabrian chilies)

The last 4 pics were from a different batch of dough using cold fermentation, Central Milling flour, and cake yeast.  The resulting pies were designed to be closer to Chris Bianco's style.  These were cold fermented (bulk) for 2 days, taken out from the refrigerator for about 2 hrs, then balled, and let rise until ready.  I used them 3 hrs after balling (I could still let the balls go for another 6 hrs or more and it should still be good).  The dough was definitely stronger and had larger bubbles compared to my NP dough (although I used these dough balls at a much younger stage).  It was still very easy to stretch.  The crust came out darker even with a lower bake temp.  It had a slight crunch/crispiness around the crust's exterior but the interior and the overall texture was still very tender and soft but different from the NP dough.  Flavor is also very good although I personally prefer the flavor from the starter dough. 

40% CM 00
30% CM ABC unmalted
30% CM AP flour
65% Water
0.8% Fresh yeast
2.5% Salt

Baked at around 740F for about 2-2.5 mins. 

1)  Margherita with basil put on post bake
2)  Fennel sausage, mushroom, pepperoni, red onion, fresh and dry mozzarella
3)  Shrimp, garlic, calabrian chili oil


Marlon




Offline bakeshack

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


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

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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
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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


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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!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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 »
more:


Online 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...  ;)
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage