Author Topic: Our best pies yet.  (Read 2162 times)

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Offline GlennC.

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Our best pies yet.
« on: November 28, 2011, 09:39:04 AM »
50% Caputo / 50 % AP, 60% hydration, room temp [65-67 degrees] rise for about 18 hours.  Topped with sweet and hot peppers that a friend pickled.  Baked in our FB oven for 90-100 seconds.  I think we are finally figuring out how to use our WFO.

Not the prettiest - I don't profess to have any artistic ability - but tasted great.  I think we made 8-9 different pies for 6 of us and there were no leftovers. 
Texas A&M NCAA National Champions
Men's Track & Field  2011, 2010, 2009 [3-peat]
Women's Track & Field 2011, 2010, 2009 [3-peat]
Women's Basketball 2011


Offline TXCraig1

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Re: Our best pies yet.
« Reply #1 on: November 28, 2011, 03:47:34 PM »
Not bad (for an Aggie)  :-D

Just kidding. Looking good. I bet it was great. I love pickled peppers and melted cheese together.

Can you get the fire off to the side where you could get the pie farther into the oven?

CL
I love pigs. They convert vegetables into bacon.

Offline Pazzaiolo

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Re: Our best pies yet.
« Reply #2 on: November 28, 2011, 03:53:28 PM »
Hey Glenn,

Nice job. I have a FB60 as well, the one thing I find, because you are in such a confined space to cook, is that I remove most of my coals after the oven is to temp and then just keep a nice fire going on one of the sides rather than at the back of the of the oven. I just find that you'll get a more consistent bake. The way the bake looks from your pics, a lot of that heat is coming out of the front vent right where your pizza is, if you bake to one side and have the heat on the opposite side, you'll get great results. Having said that, I'm glad you're getting the hang of things. Good luck!

Davide

Offline GlennC.

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Re: Our best pies yet.
« Reply #3 on: November 29, 2011, 08:10:21 AM »
Craig and Davide:

Thanks for the suggestions.  Will take your advice and post pics of our next effort.
Texas A&M NCAA National Champions
Men's Track & Field  2011, 2010, 2009 [3-peat]
Women's Track & Field 2011, 2010, 2009 [3-peat]
Women's Basketball 2011

Offline GlennC.

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Re: Our best pies yet.
« Reply #4 on: January 14, 2012, 10:24:59 AM »
Followed the advice about fire positioning and it made a big difference.  I think I am finally starting to make progress.  Thanks guys.

Texas A&M NCAA National Champions
Men's Track & Field  2011, 2010, 2009 [3-peat]
Women's Track & Field 2011, 2010, 2009 [3-peat]
Women's Basketball 2011

Offline Ev

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  • Location: Lancaster Co. Pa.
Re: Our best pies yet.
« Reply #5 on: January 14, 2012, 10:52:49 AM »
That looks much better. Very nice.

Offline TXCraig1

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Re: Our best pies yet.
« Reply #6 on: January 17, 2012, 09:46:24 AM »
Beautiful Glenn.
I love pigs. They convert vegetables into bacon.

Offline GlennC.

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Re: Our best pies yet.
« Reply #7 on: January 17, 2012, 10:30:44 AM »
And a pic of our soon to be three year old making his own spinach and ricotta pie.  Yes, I know - spinach and ricotta, strange kid.

Texas A&M NCAA National Champions
Men's Track & Field  2011, 2010, 2009 [3-peat]
Women's Track & Field 2011, 2010, 2009 [3-peat]
Women's Basketball 2011

Offline GlennC.

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Re: Our best pies yet.
« Reply #8 on: July 09, 2012, 01:50:39 PM »
Yesterday we had 8 adults and 4 kids at our house for pizza.  The most I have ever cooked for and I was a little nervous.   The first one was sligthly scorched on the bottom, but every thing else went great.  Sorry no pictures - it was a little chaotic trying to get pies prepped and cooked, keep the fire going, stepping over 4 toddlers etc. The menu:


2 Margherita
1 Smoked mozzarella, roasted cherry tomato, parmesan, olive oil
3 Crushed tomato, mozzarella, pickled cherry bomb peppers
2 Brussel sprout, turkey bacon, smoked mozzarella, olive oil
1 Zatar, olive oil
2 sliced lemon, smoked mozzarella, olive oil
1 pesto, sliced figs, goat cheese


Texas A&M NCAA National Champions
Men's Track & Field  2011, 2010, 2009 [3-peat]
Women's Track & Field 2011, 2010, 2009 [3-peat]
Women's Basketball 2011


 

pizzapan