Author Topic: Post a Pic of Your Pie - Daily Update  (Read 47810 times)

0 Members and 1 Guest are viewing this topic.

Offline moose13

  • Registered User
  • Posts: 304
  • Location: Wyoming
Re: Post a Pic of Your Pie - Daily Update
« Reply #1040 on: July 27, 2014, 07:12:05 PM »
Thanks Bob!
I am having a party coming up so trying hard to hone my skills!
The wife and I had pizza and drinks as the kids cooled off.
Happy Kids = Happy Parents!
Happy Sunday
« Last Edit: July 27, 2014, 07:15:04 PM by moose13 »


Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 9704
  • Location: North Carolina
  • Easy peazzy
Re: Post a Pic of Your Pie - Daily Update
« Reply #1041 on: July 27, 2014, 07:17:05 PM »
Thanks Bob!
I am having a party coming up so trying hard to hone my skills!
The wife and I had pizza and drinks as the kids cooled off.
Happy Kids = Happy Parents!
Happy Sunday
Looking sharp as a razor to me....try not to cut any of your guests!   ;D
"Care Free Highway...let me slip away on you"

Offline moose13

  • Registered User
  • Posts: 304
  • Location: Wyoming
Re: Post a Pic of Your Pie - Daily Update
« Reply #1042 on: July 27, 2014, 07:20:49 PM »
Looking sharp as a razor to me....try not to cut any of your guests!   ;D
Thanks Bob, you are always encouraging...

Offline cylint

  • Registered User
  • Posts: 66
  • Location: United States
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #1043 on: July 27, 2014, 07:46:41 PM »
three pizzas this weekend

1: cheese
2: bacon/motz/portabello/goat cheese
3: motz/ricotta on a trader joe's premade dough

Online Johnny the Gent

  • Registered User
  • Posts: 1264
  • Bake strong!
Re: Post a Pic of Your Pie - Daily Update
« Reply #1044 on: July 27, 2014, 08:47:22 PM »
three pizzas this weekend

1: cheese
2: bacon/motz/portabello/goat cheese
3: motz/ricotta on a trader joe's premade dough

Nice pies. The first pie (plain cheese) looks especially good.
Il miglior fabbro

Offline nick57

  • Supporting Member
  • *
  • Posts: 416
  • Location: Tulsa OK
Re: Post a Pic of Your Pie - Daily Update
« Reply #1045 on: July 27, 2014, 10:25:25 PM »
Oh my that's some pie!

Offline nick57

  • Supporting Member
  • *
  • Posts: 416
  • Location: Tulsa OK
Re: Post a Pic of Your Pie - Daily Update
« Reply #1046 on: July 27, 2014, 10:32:38 PM »
I was thinking, that's a scary thought. My last pie which is in this thread was one of my better tries. I have always stretched my skins by holding them in the air. The center is always thinner than I  wanted. This time I let part of the skin rest on the counter as I stretched the it. The center of the skin was just as thick as the rest of the pie. Do you guys do it this way? I had thought about this the day before I made the pizza. It seemed to make a huge difference.
« Last Edit: July 27, 2014, 10:36:01 PM by nick57 »

Offline ExPat Steve

  • Supporting Member
  • *
  • Posts: 12
  • Age: 60
  • Location: Loire Valley, France
  • I Love Great Food
Re: Post a Pic of Your Pie - Daily Update
« Reply #1047 on: Yesterday at 05:06:48 AM »
A Sunday focaccia party.  The rising dough, then sauced, and then ready for the oven.  But hey, I forgot to take a pic of the baked focaccia.  Too much wine I reckon...
Fresh chorizo, zucchini, peppers, red onion, mushrooms with mozzarella and feta. 
One leftover piece was my breakfast this morning.

Offline Seven

  • Registered User
  • Posts: 102
Re: Post a Pic of Your Pie - Daily Update
« Reply #1048 on: Yesterday at 01:10:10 PM »
My 2 Sunday pies...a jalapeno and a scallion. Nearly perfect cheese melt but I need to figure out a way to get better top crust coloration.


Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2073
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: Post a Pic of Your Pie - Daily Update
« Reply #1049 on: Yesterday at 01:38:00 PM »
Seven, What oven are you using? That info and the oven temps you can achieve will help us suggest ways to increase top color. Also it may be helpful to know what ingredients you use in your dough.

Mark
"Gettin' better all the time" Beatles


Offline Seven

  • Registered User
  • Posts: 102
Re: Post a Pic of Your Pie - Daily Update
« Reply #1050 on: Yesterday at 02:15:00 PM »
Thanks, Mark. The oven is a GE-P2B918SEMSS dual fuel, so propane on top, electric inside. My aluminum plate is probably 7-8 inches from the broiler coils...I could go a bit closer but the next shelf up really tightens up the gap. I preheat the oven to 525 convection, typically for close to an hour. My recipe has been all over the place since I like tweaking but there always seems to be 1 constant: pale top crust.

GM Full Strength 100%
Water 60%
Salt 2%
Sugar 2%
Oil 2.3%
IDY 0.5%

Dough was cold fermented for 70+ hours, plus a 2 hour temper at room temp. Each ball was around 17.2 ounces, 16-17" inch pies. My water is very soft if that makes a difference (seems to make for a sticky dough too).


 

pizzapan