Author Topic: Finally some NP pies  (Read 22015 times)

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

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

Offline 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 »

Offline TXCraig1

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Re: Finally some NP pies
« Reply #160 on: August 09, 2014, 08:49:26 AM »
What exactly is a probe blanket?

It insulates the thermocouple so the broiler won't kick off as quickly. You can see it a few posts down: http://www.pizzamaking.com/forum/index.php?topic=16227.msg167250#msg167250
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline ndg

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Re: Finally some NP pies
« Reply #161 on: June 10, 2015, 10:52:57 AM »
I realize this is an older thread . . . . but HOT DAMMMN those are pretty pies Marlon!


 

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