Author Topic: Cast iron skillet "nearlypolitans" made with baguette dough  (Read 318 times)

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Online Johnny the Gent

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Dough prepared on Saturday - from the batch described here, in Reply #66: http://www.pizzamaking.com/forum/index.php?topic=30821.60

72% hydration, 4 day cold ferment.

First pie with a light layer of sauce (peeled tomatoes), eggplant (previously roasted and stored in EVOO in the fridge), w.milk mozz and azapa olives.

Second pie  - margherita.  Pulsed italian tomatoes, whole milk mozz, baby basil leaves, EVOO. I was pretty happy with how this pie came out.

Pies baked in electric oven preheated to 300 degrees celsius. Cast iron skillet on topmost rack, with both top and bottom heating elements on.  Approximately 3:30 minute bake.
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Online Chicago Bob

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #1 on: July 29, 2014, 10:20:49 PM »
Excellent!   :chef:

Cheese looks really tasty....that last pic man..... :drool:
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Online Johnny the Gent

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #2 on: July 29, 2014, 10:26:49 PM »
Thanks Chicago Bob!  I'm pretty happy with this whole milk mozz brand I've been using. For these pies I shaved the mozz, then diced it up, rather than grating. Trying to mix things up, ya know  ;D
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Online Johnny the Gent

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #3 on: July 29, 2014, 10:47:26 PM »
A couple crumb shots
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Online Donjo911

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #4 on: July 29, 2014, 11:25:30 PM »
Wow! That last crumb shot is amazing - especially against that background. You're amazing!
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Online Chicago Bob

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #5 on: July 29, 2014, 11:29:13 PM »
That`s the JTG curtain....many wondrous things take place behind it!   8)
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Online Johnny the Gent

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #6 on: July 29, 2014, 11:34:14 PM »
The wet dough really came to life on the cast iron. The crumb was very open and light, tender, too.  Thanks!  :D
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Online Johnny the Gent

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #7 on: July 29, 2014, 11:35:09 PM »
That`s the JTG curtain....many wondrous things take place behind it!   8)

 ;D
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Offline jsaras

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Dang.  That looks better than most "really-politan" pizzas.
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Online Johnny the Gent

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #9 on: Yesterday at 02:15:26 PM »
Thanks jsaras, it was far from a Craigherita/Omid/Wheelman pie, but it was really good  ;)
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Offline RobynB

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #10 on: Yesterday at 07:58:21 PM »
That looks REALLY good - reminiscent of a Mozza pie to me.   

Offline wheelman

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #11 on: Yesterday at 11:51:00 PM »
Those are awesome. The rims must taste just like a perfect baguette.
72% can't be easy.
Bill

Online THEBBQMAN

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If those came out of a skillet I'm impressed! Great looking pies in every aspect.

Online Johnny the Gent

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Re: Cast iron skillet "nearlypolitans" made with baguette dough
« Reply #13 on: Today at 02:31:30 PM »
That looks REALLY good - reminiscent of a Mozza pie to me.   

Thanks Robyn - I've heard of Mozza pies before (Nancy Silverton's pizzaria) but I'm not familiar with them. If her pizza dough is anything like her focaccia dough, it's probably made with a sponge and a mixture of flours, as well as some EVOO.

Those are awesome. The rims must taste just like a perfect baguette.
72% can't be easy.
Bill

The rims definitely had great flavor  :) Surprisingly, this 72% hydrated dough wasn't that tough to work with.  Doughs that approach 80% that call for the use of a peel (mine is steel) get a little tricky. Thanks!

If those came out of a skillet I'm impressed! Great looking pies in every aspect.

Yes, I have a square shaped (hence the shape of my pies - LOL), cast iron skillet similar to the one in the pic below. It's around 12" x 12".  In order to get more bang for the square inch, I opened the doughs in a squarish shape. The fun part was finessing the dough out of the peel and onto the target square  :-D
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