Author Topic: 4 pies in 4 days  (Read 779 times)

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Offline pythonic

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4 pies in 4 days
« on: February 27, 2012, 03:47:13 PM »
Using Fazzario's expanded poolish dough recipe, http://www.pizzamaking.com/forum/index.php/topic,15563.0.html

I was able to produce these babies over the weekend.  

17hr room temp poolish and ferment time was 1, 2, 3 and 4 days in the fridge per pie.  All the crusts had excellent taste but the best in my opinion with the 3rd and 4th day ones.


Friday's pie


 
« Last Edit: February 27, 2012, 03:57:14 PM by pythonic »
If you can dodge a wrench you can dodge a ball.


Offline pythonic

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Re: 4 pies in 4 days
« Reply #1 on: February 27, 2012, 03:47:56 PM »
Saturdays

If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: 4 pies in 4 days
« Reply #2 on: February 27, 2012, 03:52:30 PM »
Sundays

If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: 4 pies in 4 days
« Reply #3 on: February 27, 2012, 03:54:38 PM »
And todays


If you can dodge a wrench you can dodge a ball.

Offline JimmyJazz

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Re: 4 pies in 4 days
« Reply #4 on: February 27, 2012, 03:58:19 PM »
great looking pies... nice job!

Offline pythonic

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Re: 4 pies in 4 days
« Reply #5 on: February 27, 2012, 04:29:49 PM »
Thanks.  Havent had to order pizza in quite some time.  The whole pie making from scratch to finish is just very relaxing for me.  The reward at the end is just icing on the cake.
If you can dodge a wrench you can dodge a ball.

Offline norma427

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Re: 4 pies in 4 days
« Reply #6 on: February 27, 2012, 06:35:55 PM »
pythonic,

I agree, very tasty looking pies!  :)

Norma
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buceriasdon

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Re: 4 pies in 4 days
« Reply #7 on: February 27, 2012, 08:34:42 PM »
yep yep, very nice.you make us proud
Don