Author Topic: Finally some new photos  (Read 9116 times)

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Offline The Gizz

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Re: Finally some new photos
« Reply #25 on: March 22, 2012, 08:37:56 PM »
Robyn,
Those pies look absolutely delicious...... I'm hungry now 
Thanks........Tee


Offline TXCraig1

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Re: Finally some new photos
« Reply #26 on: March 22, 2012, 09:40:38 PM »
robynB, the mushroom look appealing on your pizza but a two minute bake might not cook them thru. a lot of wood pizzerias bake the mushrooms in a little oil,fresh thyme and garlic.this gives them a head start with such a short cook time.

Larry, IMO, they are perfectly cooked in 60 seconds for the mozz, mushroom, parm, and white truffle pie. With other toppings, maybe pre-cook them.

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

Offline RobynB

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Tonight's pizzas
« Reply #27 on: March 31, 2012, 01:24:45 AM »
Tonight it was just the two of us, so I made 3.  Had to revisit the lemon & asparagus white pizza, and it was the clear winner again tonight.  Gorgeous and delicious, and the crust was ridiculously good.  Followed that by an eggplant parmesan inspired pizza:  floured thin slices of eggplant and baked until dry and crispy (coated with lots of olive oil) on red sauce with aged mozz and dollops of ricotta.  Finished with basil, EVOO and too much salt.  Heavy and busy, but the eggplant tasted good.  That one needs tweaking.  Finished with an artichoke & lemon white pizza:  first I rubbed prepped artichoke halves with a paste of fresh parsley, lemon zest and juice, salt & pepper.  Placed them in a baking dish, topped with wine and more olive oil, and baked covered until all liquid was gone and artichokes are cooked and bronzed.  Used those on the pizza with aged mozz, ricotta, slices of lemon and the usual salt and EVOO drizzle.  Good but not as good as the asparagus by a long shot - the artichokes were better on their own than on the pizza, and the rest of the pizza was better without them.  The artichokes just never melded with the rest of the ingredients... 


Offline PizzaVera

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Re: Finally some new photos
« Reply #28 on: March 31, 2012, 01:44:37 AM »
awesome looking pizzas Robyn,  well done! :chef:

Offline TXCraig1

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Re: Finally some new photos
« Reply #29 on: March 31, 2012, 01:50:59 AM »
Yes, you are baking some of the most beautiful pies on the forum. More awesome photography too.

Is that two types of cheese on the white pies? Blanching the asparagus first? How do you like the baked lemons with the rind?

I've had the exact same feelings about my artichoke pies.

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

Offline The Gizz

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Re: Finally some new photos
« Reply #30 on: March 31, 2012, 01:53:29 AM »
Beautiful! Just Beautiful!  I must try that lemon & asparagus white pizza.










Tee
Thanks........Tee

Offline RobynB

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Re: Finally some new photos
« Reply #31 on: March 31, 2012, 02:03:21 AM »
White pies were aged mozzarella and fresh whole-milk ricotta.  Asparagus was raw, but since the spears were thick this time, I did carefully slice them in half lengthwise and then placed them.  That helped them stay in place, too.  I love the lemon slices - these were Meyer lemons off our tree, sliced very thin, and they are just perfect on the pizzas.  I don't know how I'd like a thick-skinned, more sour lemon, but the Meyers are wonderful. 

Thanks to all for the compliments!! 

Offline dellavecchia

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Re: Finally some new photos
« Reply #32 on: March 31, 2012, 09:31:43 AM »
I think these are the most delicately beautiful pies I seen posted on the forum. Robyn, you have a masters touch with neapolitan pizza. Bravo to you!

I also love that you have odd-numbered items of ingredients - 5 and 7 for the lemons this time.

John

Offline Jackie Tran

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Re: Finally some new photos
« Reply #33 on: March 31, 2012, 10:10:07 AM »
Very nice work Robyn.  Did you change up your dough formulation or method?  What was different about this time that made the crust so good?  Texture? Flavor?  Can you give us an idea of what you are doing with your dough?


Offline RobynB

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Re: Finally some new photos
« Reply #34 on: March 31, 2012, 11:37:16 AM »
I'm pretty boring.  I've experimented a lot with adding small amount (~2-3%) of buckwheat, or rye, or whole wheat, because with bread I'm a whole-grain baker all the way, but it's really different with Neapolitan pizza.  I find I prefer 100% 00.  I'm doing Caputo 00, usually 58-62% HD, salt @ 2.6% and small amount of IDY, mixed up in the Bosch compact mixer for a few minutes then it sits about 1 hour, then I ball it into one big smooth ball and bulk ferment at cool room temp (60-65 F) overnight.  Sometime the next morning depending on the development of the rise, I divide and ball into the Madan Plastics Artisan trays.  Sitting out all day was over-proofing the balls, so I've started putting the trays into the frige after balling and taking them out a few hours before cooking but I always seem to either take them out too soon or not soon enough, and I have a window when they're great somewhere in the cooking period...  I'm getting better at that, but it's still an issue when I have more people over.  

Last night was 58% HD which I prefer to last time's 62% (remember I am at sea level, literally, both altitude and humidity-wise; I'm 13 miles from the ocean).  I only mixed 3 minutes in the Bosch Compact, which really is more of a mix than a knead when it's that short a time.  My batches are usually a hair over 1600 grams total.  Last night I made 400g balls, first time I've done that big.  I took them out of the 'frige late, so they were a touch under-proofed but it was warm in the house so that helped.  I do want to experiment more with other doughs but I'm really happy with this formula and enjoy the consistency.  Flavor is good - more salt than some use but I don't use salt in my sauce so I think the aggressive salt in the dough works.  I feel that they are pretty tender, and they stay relatively tender when cold.  My office loves to eat leftovers cold, which tells me a lot  ;D  I don't think they are as tender and naan-like as some people using natural starters, but I'm okay with that for now.  The crust is airy and puffy enough for me, and I love the taste. 
« Last Edit: March 31, 2012, 11:40:26 AM by RobynB »

Offline JConk007

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Re: Finally some new photos
« Reply #35 on: March 31, 2012, 12:42:18 PM »
Bravo Robyn ! yes crust looks spot on!
silly question do you eat the whole lemon like that ?
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Ev

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Re: Finally some new photos
« Reply #36 on: March 31, 2012, 01:05:58 PM »
Really, beautiful pies there, Robyn.

Offline thezaman

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Re: Finally some new photos
« Reply #37 on: March 31, 2012, 05:41:24 PM »
robyn, beautiful pizzas! what was your sauce recipe for the eggplant parm pizza,looks delicious.

Offline RobynB

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Re: Finally some new photos
« Reply #38 on: March 31, 2012, 06:55:38 PM »
Larry, it looked better than it tasted  :P  I decided not to make my usual sauce since it was just a small bake, so I used a can of domestically grown San Marzanos that someone gave me, just roughly pureed with a little cayenne and oregano.  It looked nice but the can had salt added, and it was too salty for my tastes, and not fresh or sweet enough.  

John, yes, you eat the lemon.  Remember these are Meyer lemons which are milder and sweeter than regular ones, and I slice very thin, almost paper thin.  They are delicious, trust me. 

Offline RobynB

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Two more
« Reply #39 on: April 01, 2012, 11:53:16 PM »
Yes, I do make pizzas with meat occasionally  :D  A couple photos from tonight - I made 11 pies but only got a few photos since we had guests.  The first sausage & pesto came out beautiful, and the other photos was an experimental pizza:  roasted poblano chiles, precooked yukon gold potatoes sliced thinly, and red onion with aged white cheddar cheese, salt, pepper and EVOO.  I liked it, especially with Tabasco sprinkled on after slicing.  Wasn't a huge hit with guests, they were wary of it  :-D

Offline Kostakis1985

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Re: Finally some new photos
« Reply #40 on: April 01, 2012, 11:59:56 PM »
I like the way the top one looks with the toppings irregularly spaced and the darker shade of color on the rim. Ive never had a neopolitan pizza but your pictures make me want to try it :D
Jamie

Offline Jackie Tran

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Re: Finally some new photos
« Reply #41 on: April 02, 2012, 12:01:57 AM »
Robyn, so just how long have you had that oven now?  ;). Beautiful looking pies.  Love the leoparding.


Offline bakeshack

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Re: Finally some new photos
« Reply #42 on: April 02, 2012, 12:18:07 AM »
Robyn, the sausage pesto pie is really mouth watering!  Stunning pizzas once again! 

Marlon

Offline Ev

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Re: Finally some new photos
« Reply #43 on: April 02, 2012, 08:44:04 AM »
Wow, Robyn! Those look amazing!

Offline PizzaVera

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Re: Finally some new photos
« Reply #44 on: April 02, 2012, 09:35:47 PM »
sorry Robyn, could you tell me what kind of oven you are using please.?

Offline RobynB

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Re: Finally some new photos
« Reply #45 on: April 02, 2012, 11:12:23 PM »
PizzaVera:  It is a French import, a Four GrandMere 950B.  Here is the thread on our build:  http://www.pizzamaking.com/forum/index.php/topic,13956.0.html

If you have any questions or want to know more, feel free to contact me!

Robyn

Offline thezaman

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Re: Finally some new photos
« Reply #46 on: April 07, 2012, 10:14:36 AM »
robyn, your pizzas look wonderful. my wife is interested in expanding our home kitchen. the only way i will do it is if i have a wood oven as part of the redesign. your oven looks really nice and the job you husband did is very professional. my first question is the dome height is it lower than the printed information from the company? looks like 12.5 inches is specified. i can say that the pizza being baked in you oven is well balanced so whatever the height is is working for you.  is the oven smoke free inside the house upon initial firing of a bake? i need to read thru the thread again before i ask questions you might have already answered. thanks ,larry

Offline BrickStoneOven

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Re: Finally some new photos
« Reply #47 on: April 07, 2012, 11:02:17 AM »
Larry the dome height of her oven is about 9.5".

Offline RobynB

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Re: Finally some new photos
« Reply #48 on: April 07, 2012, 04:22:30 PM »
Yep, just shy of 10" height.  Other than the time I forgot to open the flue, we are smoke-free  :-X  You definitely want to make sure the wood is DRY - during the rainy season we tried to burn some damp wood and that didn't go so well, but yes, aside from various operator errors, it draws beautifully and stays clear inside.  It does put out heat when the door is open, so keep that in mind for location.  I have the seat right by the door of the oven in the dining room, and it does get hot when the door is open.  If there is any way to do it, do - having the oven inside is wonderful. 

Offline RobynB

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Re: Finally some new photos
« Reply #49 on: September 03, 2012, 04:45:32 PM »
Saturday night I made pizza for a couple friends.  Clearly both my pizza-making and my photo-taking skills are rusty.  This was my first time firing up the oven in a couple months, due to a crazy summer.  I'm pretty sure my dough was defective  :P  and I overcooked most of them a bit and they got too brown but the pies were tasty and guests were happy... 

In order, I started with a Rosa and then did another no-sauce - the second one is dry mozz, Meyer lemon zest, basil and parsley, EVOO and salt.  Loved it.  Then a margherita, followed by a pesto & red onion.  Then my other favorite of the night which was kale marinated in EVOO & salt, crimini mushrooms and red onions with dry mozz and Parmesan Reggiano, more EVOO and salt.  Then a no-red-sauce pesto with fresh homegrown tomatoes, red onion, and more basil, and I finished with my version of a S'more pizza.  Crust edge sprinkled with vanilla sugar, 63% Guittard chocolate chips, and marshmallow fluff liberally applied, baked without flame in a slightly cooled oven for several minutes.  The marshmallow was dark brown, not as black as the photos make it look.   


 

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