Author Topic: pizza shower  (Read 2522 times)

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Offline pizza dr

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Re: pizza shower
« Reply #20 on: February 23, 2012, 12:09:37 AM »
Chau I'll tell you what... I'll bring up a truck load of pecan  if you cook me some pizza.  I would say that is a pretty good deal for me! 

My wife is on a board in SF and we have to go North at least 4 to 6 times a year.  Next time I go I will give you a heads up and I'll drop some off. 

Scot


Offline Jackie Tran

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Re: pizza shower
« Reply #21 on: February 23, 2012, 12:21:31 AM »
Wow, that would be so very generous of you Scot.  I can definitely make you pizza if you would like.  I hope to not disappoint.  It's always a work in progress.  ;D

Offline pizza dr

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Re: pizza shower
« Reply #22 on: February 23, 2012, 12:29:53 AM »
John

I love the way your messages are so succinct.  You crack me up  :-D  

So just to be clear with the basil... do you drag it through your tomato sauce.. or do you coat it with some olive oil?  
I love the way basil tastes when it is cooked right on the pie but looking back at my pics it sure doesn't look that appetizing.  

Thanks

Scot

Offline pizza dr

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Re: pizza shower
« Reply #23 on: February 23, 2012, 12:36:02 AM »
Consider it done Chau!

I'll give you a couple weeks heads up before I show up.

Scot

Offline Jackie Tran

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Re: pizza shower
« Reply #24 on: February 23, 2012, 12:46:54 AM »
Consider it done Chau!

I'll give you a couple weeks heads up before I show up.

Scot

Great!  PM me when you are ready.   8)

Offline pizza dr

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Re: pizza shower
« Reply #25 on: February 23, 2012, 01:23:57 PM »
So I had one dough ball left over from the party on Saturday.  It was in the Fridge the whole time. 

I took it out about 3 hours to allow it to come up to RT.  It looked over fermented to me ( lots of big bubbles on top).  But I have seen dough at pizzerias that look similar???

Anyway.... My goal was to get a more tender crust.  So based upon the suggestions given above I did a few things

1) more sauce
2) higher temp ( it was baked at about 900) and shorter bake ( a few ticks over 60 seconds)
3) I gave the pie a little rest before slicing. 

To me the pie wasn't as visually appealing ( less oven spring because of the geriatric nature of the dough) but the crust was definitely more tender.  I'm not sure my pic will convey that but you can see on the up-skirt shot the bend right at the plate. 

Scot

Offline Jackie Tran

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Re: pizza shower
« Reply #26 on: February 23, 2012, 01:28:07 PM »
Looking good Scot.  Did you think the extra days in the fridge have any affect on the crumb?  Can you compare Saturday's pies to this one?
« Last Edit: February 24, 2012, 08:58:13 PM by Jackie Tran »

Offline bakeshack

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Re: pizza shower
« Reply #27 on: February 23, 2012, 01:49:17 PM »
Scot, I love the look of the pie actually.  For some reason, it reminded me of some of Craig's beautiful pies with the right balance of rim height with the size of the pie.  Did you heat the oven just to bake 1 dough ball? 

Marlon

Offline pizza dr

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Re: pizza shower
« Reply #28 on: February 23, 2012, 02:21:09 PM »
Thanks guys

I think the cornice was a little "hollowed out" ( if that makes sense)  in comparison to Saturdays bake but otherwise I preferred last nights bake simply because of the tenderness factor.  Do you think the age of the dough had anything to do with the tenderness????

I knew I was going to get the one pizza question.  And yes, I fired the whole thing up for about three hours to bake one stinking pie.  But you have to know that is my therapy.  Sitting outside drinking hard cider from the basque country and tending the fire is how I decompress.  

Scot
« Last Edit: February 23, 2012, 02:23:02 PM by pizza dr »

Offline bakeshack

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Re: pizza shower
« Reply #29 on: February 23, 2012, 05:17:00 PM »
I love it!   :-D  At least I know I have good company with my addiction.

I would say that the tenderness in the pie is mostly a result of the shorter/hotter bake especially since the dough came from a single batch.

Marlon




Offline Pizza Napoletana

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Re: pizza shower
« Reply #30 on: February 24, 2012, 06:14:55 PM »
So I had one dough ball left over from the party on Saturday. . . .

Dear Dr., nice accomplishment!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline pizza dr

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Re: pizza shower
« Reply #31 on: February 24, 2012, 09:36:05 PM »
Thanks Omid

I feel really great about my pies then I go to your thread and see your pizzas. Its like a Fiat vs. a Ferrari.  :'(  Oh well... The chase is more important than the race!  I will continue to improve! 

Scot

Offline dimitrios

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Re: pizza shower
« Reply #32 on: February 24, 2012, 11:01:19 PM »
Scott: all I can say is WOW! Amazing looking pie! :chef:

Offline Bill 001

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Re: pizza shower
« Reply #33 on: March 06, 2012, 01:18:45 PM »
In your post that started this thread you indicated you are using Caputo's flour.
1.  Which flour?
2.  Do you have a local source?
I'm just right down the I-10 from you in Santa Teresa.  I'm using Caputo's Pizzeria - getting it from New Jersey for $53.00 for the 55# bag including shipping.
Bill
« Last Edit: March 06, 2012, 01:21:19 PM by Bill 001 »

Offline pizza dr

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Re: pizza shower
« Reply #34 on: March 07, 2012, 01:02:57 PM »
Bill

I order my flour online.  Freds BBQ and music store.  I like it because I can order in 5 lb bags instead of the big 55lb bags that I don't use fast enough.  I use Caputo 00 pizzeria... the blue bag.

Scot

Offline osipov.tima@gmail.com

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Re: pizza shower
« Reply #35 on: March 08, 2012, 02:03:30 PM »
Pizza dr, I think you did a great job with you pizza! I can imagine how delicious your pie is!


 

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