Author Topic: Steveís Home with KAAP and Ischia pies  (Read 2449 times)

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Offline norma427

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Re: Steveís Home with KAAP and Ischia pies
« Reply #20 on: May 06, 2012, 11:48:18 PM »
Norma
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Offline norma427

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Re: Steveís Home with KAAP and Ischia pies
« Reply #21 on: May 06, 2012, 11:49:18 PM »
Norma
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Offline JimmyG

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Re: Steveís Home with KAAP and Ischia pies
« Reply #22 on: May 07, 2012, 07:56:18 AM »
Norma and Steve,
Both of your pies look amazing. Truly first class all around.  :chef:
Jim
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Offline Ev

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Re: Steveís Home with KAAP and Ischia pies
« Reply #23 on: May 07, 2012, 08:06:12 AM »
Thanks Jimmy! And thanks Norma, for taking all the pictures.
I appreciate Norma's enthusiasm. Helps keep me motivated. We always have a great time baking pizza together.

Offline norma427

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Re: Steveís Home with KAAP and Ischia pies
« Reply #24 on: May 07, 2012, 08:15:49 AM »
Norma and Steve,
Both of your pies look amazing. Truly first class all around.  :chef:
Jim

Jim,

Thanks!  It is so much fun baking in Steve's WFO.  ;D

Norma
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Offline TXCraig1

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Re: Steveís Home with KAAP and Ischia pies
« Reply #25 on: May 07, 2012, 08:19:20 AM »
Great beer pizza and friends. It doesn't get much better than that.

CL
I love pigs. They convert vegetables into bacon.

Offline norma427

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Re: Steveís Home with KAAP and Ischia pies
« Reply #26 on: May 07, 2012, 08:25:12 AM »

We always have a great time baking pizza together.
 

Steve,

You are so right, I also have a great time whenever we are making pizzas together!  ;D Bob and Randy helped to keep things lively and your wifeís dessert was delicious! 

Norma
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Offline norma427

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Re: Steveís Home with KAAP and Ischia pies
« Reply #27 on: May 07, 2012, 08:28:28 AM »
Great beer pizza and friends. It doesn't get much better than that.

CL

Craig,

I agree that great beer, pizza and friends do go well together.  Steve also offered us Limoncello, Mead, and Orangecellos and more beer, but since I had to drive home, had to say no.   :(

Norma
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Offline thezaman

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Re: Steveís Home with KAAP and Ischia pies
« Reply #28 on: May 07, 2012, 09:26:37 AM »
norma and steve, fantastic pies and beer selection. you guys must have a ball at these bakes. oh and the setting is beautiful too !!!

Offline norma427

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Re: Steveís Home with KAAP and Ischia pies
« Reply #29 on: May 07, 2012, 10:51:03 AM »
norma and steve, fantastic pies and beer selection. you guys must have a ball at these bakes. oh and the setting is beautiful too !!!

Larry,

We do have a ball at the bakes and something new is always learned.  I am lucky to have Steve as a friend!  ;D

Norma
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Offline David Deas

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Re: Steveís Home with KAAP and Ischia pies
« Reply #30 on: May 07, 2012, 03:22:40 PM »
The pizzas look wonderful.

I haven't really got a complete hang on KAAP yet.  If I push it too hard it seems to want to give me pita bread.  Did that happen any at all here, Norma?

Offline TXCraig1

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Re: Steveís Home with KAAP and Ischia pies
« Reply #31 on: May 07, 2012, 04:04:22 PM »
I've made a lot of really good pies with KAAP. Granted at about 750F for 2:15. I haven't used it much in the WFO.
I love pigs. They convert vegetables into bacon.

Offline norma427

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Re: Steveís Home with KAAP and Ischia pies
« Reply #32 on: May 07, 2012, 06:01:06 PM »
The pizzas look wonderful.

I haven't really got a complete hang on KAAP yet.  If I push it too hard it seems to want to give me pita bread.  Did that happen any at all here, Norma?

David,

Thanks!  I didnít notice hardly any difference when using KAAP or Pizzeria flour, except that the pies seemed a little crisper when they were cut with a pizza cutter.  The crumb might have been a little drier, but the taste was about the same.  I donít know why that was, but guess it was because the Ischia starter was used and there was a room temperature ferment. 

What are you using to bake in when you tried KAAP and were you using a starter?

Norma
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Offline norma427

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Re: Steveís Home with KAAP and Ischia pies
« Reply #33 on: May 07, 2012, 06:03:34 PM »
I've made a lot of really good pies with KAAP. Granted at about 750F for 2:15. I haven't used it much in the WFO.

Craig,

I remember all the great pies you made with KAAP in your BBQ set-up.  They all looked fantastic!  ;D  Do you think you will try KAAP in your WFO more?  I did sift the KAAP before I used it.

Norma
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Offline TXCraig1

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Re: Steveís Home with KAAP and Ischia pies
« Reply #34 on: May 07, 2012, 06:28:35 PM »
Craig,

I remember all the great pies you made with KAAP in your BBQ set-up.  They all looked fantastic!  ;D  Do you think you will try KAAP in your WFO more?  I did sift the KAAP before I used it.

Norma

I have tried it in the WFO. There are some pics around here someplace, I think. It made a good pie. It is a little harder to work with than Caputo and darkens faster. I should try again for kicks and grins.

CL
I love pigs. They convert vegetables into bacon.

Offline norma427

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Re: Steveís Home with KAAP and Ischia pies
« Reply #35 on: May 07, 2012, 07:28:54 PM »
Craig,

Steveís oven wasnít running as hot as your does and am sure doesnĎt bake like your oven does.  I think Steveís was trying to keep his oven temps around 750 degrees F to about 800 degrees F yesterday on the hearth.  He can correct me if I am wrong.  The pies were still baking fast, but not in a minute.  I really donít have a lot of experience baking with a wood-fired oven at different temperatures.  Maybe that is why the KAAP pies I baked didnít darken as much. :-\

Would be interesting if you tried KAAP for kicks and grins again.   8)

Norma
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Offline David Deas

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Re: Steveís Home with KAAP and Ischia pies
« Reply #36 on: May 07, 2012, 08:03:04 PM »
David,

Thanks!  I didnít notice hardly any difference when using KAAP or Pizzeria flour, except that the pies seemed a little crisper when they were cut with a pizza cutter.  The crumb might have been a little drier, but the taste was about the same.  I donít know why that was, but guess it was because the Ischia starter was used and there was a room temperature ferment.  

What are you using to bake in when you tried KAAP and were you using a starter?

Norma

A WFO.  

I also have used a modified home oven, the results of which I've posted here.  

In either case the temperatures are very high.  Over 1100 degrees.

Seems that when I get up in temperature and down in bake time the KAAP just fails me and turns my crust into a pita pocket.  It doesn't always happen, but sometimes it does.  I don't know why.  I'm thinking that maybe I'm using the wrong hydration for KAAP.

I've used both plain yeast and starters.  I regularly shuffle between all kinds of leavening agents.  Doesn't seem to make a great deal of difference.  I'm thinking it could be the hydration.  But then again I usually put more water in KAAP because the stuff is pretty elastic in comparison to Caputo.
« Last Edit: May 07, 2012, 08:16:31 PM by David Deas »

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Re: Steveís Home with KAAP and Ischia pies
« Reply #37 on: May 07, 2012, 08:30:53 PM »
Boy, those pies look great. Looks like you had some great fun there. Thanks for posting!  BTW, could you tell me what those blue containers are that the dough balls are sitting in?  I've never seen anything like that before. Do they work well? 

Regards,

TinRoof

Offline norma427

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Re: Steveís Home with KAAP and Ischia pies
« Reply #38 on: May 07, 2012, 08:31:32 PM »
A WFO.  

I also have used a modified home oven, the results of which I've posted here.  

In either case the temperatures are very high.  Over 1100 degrees.

Seems that when I get up in temperature and down in bake time the KAAP just fails me and turns my crust into a pita pocket.  It doesn't always happen, but sometimes it does.  I don't know why.  I'm thinking that maybe I'm using the wrong hydration for KAAP.

I've used both plain yeast and starters.  I regularly shuffle between all kinds of leavening agents.  Doesn't seem to make a great deal of difference.  I'm thinking it could be the hydration.  But then again I usually put more water in KAAP because the stuff is pretty elastic in comparison to Caputo.

David,

I never tried KAAP in the high oven temperatures like you did.  I remember seeing your bake in your modified home oven.  My hydration was only 60%, which I also used with Pizzeria flour and a starter before for Steveís WFO.  Steve did try really high WFO temperatures and doesnít really like those higher oven temperatures for most of his bakes.  The time the pies took to bake was about 1 Ĺ minutes to 2 minutes for my KAAP pies and his Pizzeria pies also with the Ischia starter.

I sure donít know, but many members do have great bakes at higher temperatures.  This was the first time I tried KAAP in a WFO.  I donít know if sifting the flour helped my pies or not.

Norma
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Offline norma427

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Re: Steveís Home with KAAP and Ischia pies
« Reply #39 on: May 07, 2012, 08:38:38 PM »
Boy, those pies look great. Looks like you had some great fun there. Thanks for posting!  BTW, could you tell me what those blue containers are that the dough balls are sitting in?  I've never seen anything like that before. Do they work well? 

Regards,

TinRoof


TinRoof,

Thanks for the kind comment!  :) We did have great fun.

Steve posted at Reply 27 http://www.pizzamaking.com/forum/index.php/topic,18828.msg183810.html#msg183810 what the blue things were. They do work very well.  They also can be seen other places in that thread.

Norma
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