Author Topic: Pizza Night! (Read 5303 times)

wheelman · « **Reply #40 on:** June 26, 2012, 10:23:35 AM »

thanks Jet Deck and Omid! i appreciate that.
Kermit - that is a half size dough box.
bill

thezaman · « **Reply #41 on:** June 26, 2012, 11:32:55 AM »

bill,looks like you should stick with this current method the pizzas look very good. it looks tender and moist in texture.i also want to see if you can describe how you made your cheese cutter. that would be a nice tool to add to a prep area.thanks for any help you can give.larry

wheelman · « **Reply #42 on:** June 26, 2012, 12:02:58 PM »

thanks Larry! that cheese thing works well. i just cut a hole in a plastic cutting board and drilled some holes, then threaded some stainless steel safety wire through and twisted to close. if you have an odd number of holes it all works out. i tried the normal safety wire (i think 40 thousanths?) and it didn't work. had to use the thinest that i had on hand for small fasteners. the holes are about 10mm apart, i think i would go a little larger next time.
bill

RobynB · « **Reply #43 on:** June 26, 2012, 06:23:38 PM »

Wow is right - those look simply ethereal. Soft, light, supple, delicious. Lovely photographs too!

scott123 · « **Reply #44 on:** June 26, 2012, 06:25:59 PM »

This is pretty subjective, but I love the look of completely melted mozzarella.

wheelman · « **Reply #45 on:** June 27, 2012, 12:27:45 AM »

Thanks Robyn and scott!

wheelman · « **Reply #46 on:** July 03, 2012, 08:16:09 AM »

serious heat wave over the weekend but we set up a big fan and had a great group of old friends. pizza night is such a fine excuse to get together!
bill

andreguidon · « **Reply #47 on:** July 03, 2012, 12:15:46 PM »

Great Pies and pictures!! congrats!!

dellavecchia · « **Reply #48 on:** July 03, 2012, 12:31:25 PM »

Bill - You have an amazing space for pizza entertaining. I love the facade of your oven as well. Oh...beautiful pizzas too!

John

wheelman · « **Reply #49 on:** July 03, 2012, 04:31:03 PM »

thanks Andre and John. You have both fueled my pizza nights!
bill

JConk007 · « **Reply #50 on:** July 03, 2012, 09:22:03 PM »

Me too! great stuff!! and a wonderful oven / set up Is that a Four Grande Mere?
John

scott123 · « **Reply #51 on:** July 03, 2012, 10:03:32 PM »

It kind of has that wiped mortar look of an FGM, but don't all FGMs have the bricks going in the same direction on the dome? Or is that just a 950 thing?

TXCraig1 · « **Reply #52 on:** July 03, 2012, 10:37:53 PM »

Stunning pies and beautiful back yard.

CL

wheelman · « **Reply #53 on:** July 03, 2012, 11:57:28 PM »

Thanks guys! The oven is a fornobravo artigiano 100.
Bill

thezaman · « **Reply #54 on:** July 04, 2012, 09:37:16 AM »

bill, beautiful, food, oven,and backyard . your guests look very happy.

wheelman · « **Reply #55 on:** July 04, 2012, 09:54:45 AM »

thanks Larry!

Tscarborough · « **Reply #56 on:** July 04, 2012, 11:01:06 PM »

Nice space, nice friends, nice pizza, it doesn't get any better than that, Salute!

wheelman · « **Reply #57 on:** July 05, 2012, 09:48:54 AM »

thanks TS, cheers!

wheelman · « **Reply #58 on:** September 18, 2012, 10:03:26 AM »

I prepped my neo dough for Sunday and ended up getting delayed so i put it from the normal proofing temp of 64 into a cooler space at 57 for an extra day.
then we got rained out for the second try! i took the dough and made some stuff in my inside oven. the dough is always tougher when cooked for longer but some of this was pretty good for inside pizza. deep dish with provolone, sausage mozz and sauce; two pesto - basil and pepper; and a couple of mostly cheese...
you guys try your WFO dough in other ways too?

thezaman · « **Reply #59 on:** September 18, 2012, 12:20:40 PM »

those all look great. how did you cook the deep dish?