Author Topic: My pie's  (Read 11871 times)

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Offline Pete-zza

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Re: My pie's
« Reply #175 on: May 26, 2016, 07:48:22 PM »
Hans,

Thanks for the clarification. When I look at member posts in my role as a Moderator, I will often see obvious errors that might confuse members. So, I fix them. I thought that there might have been a typo in your post.

Peter

Offline HBolte

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Re: My pie's
« Reply #176 on: May 26, 2016, 09:07:38 PM »
Thanks for checking Peter.
Hans

Offline jvp123

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Re: My pie's
« Reply #177 on: May 27, 2016, 02:26:44 AM »
Yes Hans!!!
Jeff

Offline HBolte

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Re: My pie's
« Reply #178 on: June 25, 2016, 09:25:02 PM »
Tried one of Craig's Bar pies. Changed from 2% to 1% LDMP and did a 10 hour ferment @72F

My oven is not balanced enough to use the same technique as Craig. Next time I'll bake on the center rack with stone above then transfer to stone. The bottom tasted good but the appearance is too dark for me. I'll make it again for sure.

House made sausage:

70/30 ground pork
1T Fennel
1t  Black Pepper
1t  Aleppo Pepper flakes
1t  Salt
1t  Ground Dried Garlic

I seasoned the pan in my gas grill. I ordered the Allied Metal 12" pan for my next try.



Hans

Offline TXCraig1

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Re: My pie's
« Reply #179 on: June 25, 2016, 09:45:54 PM »
Killer (bees)!

I call my take on it the "C-sting."  ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline CaptBob

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Re: My pie's
« Reply #180 on: June 25, 2016, 11:17:07 PM »
Oh snnapp Hans!! Love it!!
Bob

Offline HBolte

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Re: My pie's
« Reply #181 on: June 26, 2016, 07:11:17 AM »
Thanks Craig and Robert!
Hans

Offline jkb

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Re: My pie's
« Reply #182 on: June 26, 2016, 07:35:44 AM »
I like some char.  That top side looks amazing.

Offline deb415611

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Re: My pie's
« Reply #183 on: June 26, 2016, 08:42:37 AM »
very nice hans!!
Deb

Offline mitchjg

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Re: My pie's
« Reply #184 on: June 26, 2016, 10:40:35 AM »
Mitch

“We hate math,” says 4 in 10 – a majority of Americans

Offline HBolte

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Re: My pie's
« Reply #185 on: July 16, 2016, 06:42:14 PM »
Todays pie is KABF, 70% H, 2.8 salt, .2 IDY. A 24 hour RTF then 48 hour CF. Keeper.
Hans

Offline invertedisdead

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Re: My pie's
« Reply #186 on: July 16, 2016, 06:52:15 PM »
Bet that tasted great, Hans! Did you bulk at RT then ball before CF?
Ryan


Offline HBolte

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Re: My pie's
« Reply #187 on: July 16, 2016, 06:58:48 PM »
It was good Ryan, thanks.

It was a single ball but yes, reballed before CF.
Hans

Offline CaptBob

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Re: My pie's
« Reply #188 on: July 16, 2016, 09:13:14 PM »
Todays pie is KABF, 70% H, 2.8 salt, .2 IDY. A 24 hour RTF then 48 hour CF. Keeper.

That's a beauty Hans!! How was this one baked?
Bob

Offline HBolte

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Re: My pie's
« Reply #189 on: July 16, 2016, 09:16:54 PM »
Thanks Capt. It was baked on steel @525F with a bit of broiler at the end.
Hans

Offline HBolte

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Re: My pie's
« Reply #190 on: July 29, 2016, 06:31:47 PM »
First pizza using AT and first BS bake over 90 seconds. This baked at 625F for 6 -7 minutes. Good dough taste and texture.

100% AT, 60% H, 1.75% Salt, 2% Sugar, 2% Oil, .375% IDY. 96 hour CF
Hans

Offline jvp123

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Re: My pie's
« Reply #191 on: July 29, 2016, 06:55:46 PM »
Pretty pie Hans! :chef:
Jeff

Offline TXCraig1

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Re: My pie's
« Reply #192 on: July 29, 2016, 08:15:16 PM »
Pretty pie Hans! :chef:

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

Offline CaptBob

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Re: My pie's
« Reply #193 on: July 29, 2016, 11:48:55 PM »
REALLY nice Hans!!
Bob

Offline HBolte

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Re: My pie's
« Reply #194 on: July 30, 2016, 08:27:13 AM »
Thanks everyone!
Hans

Offline HBolte

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Re: My pie's
« Reply #195 on: August 07, 2016, 07:51:26 PM »
5 Stagioni, buffalo mozzarella, soppressata and peppadew.
Hans

Offline invertedisdead

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Re: My pie's
« Reply #196 on: August 07, 2016, 07:54:15 PM »
Very nice Hans!
Is the sauce just tomato or are you adding anything?
Ryan

Offline TXCraig1

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Re: My pie's
« Reply #197 on: August 07, 2016, 07:59:46 PM »
I bet that was great!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline HBolte

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Re: My pie's
« Reply #198 on: August 07, 2016, 08:02:28 PM »
Very nice Hans!
Is the sauce just tomato or are you adding anything?

Crushed tomatoes with a touch of salt.
Hans

Offline jvp123

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Re: My pie's
« Reply #199 on: August 07, 2016, 08:10:11 PM »
5 Stagioni, buffalo mozzarella, soppressata and peppadew.

Wow Hans - killer pie!  :chef:
Jeff


 

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