Author Topic: Spring Has Sprung Fire up the ovens!! (Read 1426 times)

JConk007 · « **on:** March 18, 2012, 10:06:21 PM »

Forcast was for 70 degrees and sunny this weekend after attending expo and then reading all Larry's posts from his trip I had to Make some pizzas I fired the Earthstone and gave it a good 4+ hours to shake out the winter moisture. I Did a Caputo experiment so the newere bakers can see the difference that tempature plans on Neapolitan dough. Direct method used 5 hour bulk 62% then into the doughmate artisan trays 1 (white tray ) went in fridge at and 1 ( clear tray) into garage at 65. 265G ball .22% IDY too much!You can clearly see how refrideration slows the fermentation process down to a manageable state. I pulled the fridge balls out 5 hours prior to bake and they baked up very similar and much easier to work with. I also used the Food mill for the first time with a can of lavalle DOP and a can of Cento DOP that Larry sent me Both were very Good but i think I preferred the Lavalle. This thing works wonderful Consistent drain can place and turn simple yes! and perfect consistency. Heres the goodies and the quick prep for the bake notice the sprouts??

JConk007 · « **Reply #1 on:** March 18, 2012, 10:13:02 PM »

Then the tomatoes and dough ball after 5 hour room temp rise just right

JConk007 · « **Reply #2 on:** March 18, 2012, 10:14:59 PM »

Lets make some pizza !!

JConk007 · « **Reply #3 on:** March 18, 2012, 10:20:28 PM »

My Version of the Paulie gee " Hell Boy" HOt Sopressata , Vt. Smoked Pepperoni and Mikes Hor Honey
Yuumy Licious!

pjt · « **Reply #4 on:** March 18, 2012, 10:21:39 PM »

looks great

i am in ny and have been running the oven the past month cold or not im keeping it going

where are you getting the la valle tomatoes? cant find them anywhere was going to order some cases online

JConk007 · « **Reply #5 on:** March 18, 2012, 10:24:00 PM »

This ones for you TX Craig!! finally!! nothing like your beautiful creations, but hey its my first attempt! and I dont know how to take pictures either ! light was fading
Brussel sprouts and Pancetta

TXCraig1 · « **Reply #6 on:** March 18, 2012, 10:25:01 PM »

Looks AWESOME John!

CL

TXCraig1 · « **Reply #7 on:** March 18, 2012, 10:27:58 PM »

The PG inspired pies look drool worthy too!

JConk007 · « **Reply #8 on:** March 18, 2012, 10:28:21 PM »

Thanks Craig! ,
Not too sure on the sprout pie used the cream as ou mentioned but looked back for your topping recipe and was in too much of a rush

JConk007 · « **Reply #9 on:** March 18, 2012, 10:35:17 PM »

camera dead again ! 1 last "hell boy from My i phone the old BBerry is gone yeah!! this baby takes a nice shot

wheelman · « **Reply #10 on:** March 18, 2012, 11:07:35 PM »

Nice work John. Your bottom bake is consistently just right.
Bill

bakeshack · « **Reply #11 on:** March 18, 2012, 11:36:43 PM »

Great job John! I love the smoked pepperoni with hot honey! I will do that next time.

Marlon

dellavecchia · « **Reply #12 on:** March 19, 2012, 07:45:04 AM »

Fantastic John - I am putting that hot honey on my smoked pepperoni as well. Can't get enough of it!

John

thezaman · « **Reply #13 on:** March 19, 2012, 08:14:21 AM »

wow john 5 minutes with julano and you are making pro style pizzas

Jet_deck · « **Reply #14 on:** March 19, 2012, 08:51:19 AM »

Impressive sprouts and Pancetta pie. The 'Hell Boy' looks spot on. MMmmmm.

TXCraig1 · « **Reply #15 on:** March 19, 2012, 09:24:31 AM »

Quote from: JConk007 on March 18, 2012, 10:28:21 PM

Thanks Craig! ,
Not too sure on the sprout pie used the cream as ou mentioned but looked back for your topping recipe and was in too much of a rush

No cream - mozz, sprouts, pancetta, garlic, evoo.

CL

JConk007 · « **Reply #16 on:** March 19, 2012, 09:28:02 AM »

Gotcha thanks craig not sure where the creAm came from. But I was good

Ev · « **Reply #17 on:** March 19, 2012, 01:04:58 PM »

Great looking pies, John!

BrickStoneOven · « **Reply #18 on:** March 19, 2012, 02:27:43 PM »

How hot is that honey and do you put it on pre or post bake?

JConk007 · « **Reply #19 on:** March 19, 2012, 05:43:06 PM »

Not Crazy hot just a nice Kick, Post bake www.mikeshothoney.com like $8 bucks give it a shot nice flavor and something different