Author Topic: 2Stone pizza pics  (Read 45338 times)

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Offline parallei

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Re: 2Stone pizza pics
« Reply #340 on: September 20, 2014, 11:10:42 PM »
Nice pies dineomite and rsaha!

Here is one I did this evening.  They were 63% HR, Caputo, 1.8% SD, and 2.5% Salt.  24 hours @ room temp, with a couple go hours in the fridge mid-morning.  I used the Mutti Polpa tomatoes I bought today (right out of the can) and Margherita brand natural casing stick pepperoni.  The tomatoes were good…..

 


Offline Chicago Bob

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Re: 2Stone pizza pics
« Reply #341 on: September 21, 2014, 12:27:42 AM »
Nice pies dineomite and rsaha!

Here is one I did this evening.  They were 63% HR, Caputo, 1.8% SD, and 2.5% Salt.  24 hours @ room temp, with a couple go hours in the fridge mid-morning.  I used the Mutti Polpa tomatoes I bought today (right out of the can) and Margherita brand natural casing stick pepperoni.  The tomatoes were good…..
Your pies are always beautiful p but those new toms pop pretty bright, eh?   Lovely work man.   :chef:
"Care Free Highway...let me slip away on you"

Offline parallei

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Re: 2Stone pizza pics
« Reply #342 on: September 21, 2014, 05:42:56 PM »
those new toms pop pretty bright, eh?   Lovely work man.

Thanks Bob.  Maybe the flash outdoors brightens things up.
« Last Edit: September 21, 2014, 06:10:34 PM by parallei »

Offline TXCraig1

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Re: 2Stone pizza pics
« Reply #343 on: September 21, 2014, 08:36:51 PM »
Sour cherry jam, balsamic braised onions, marguez, mozz, and blue cheese. Giusto's 00, 61.5 H20, 3 NaCl, .4 Ischia 24 bulk, 20 balled, 875, 60 sec

Beautiful pie and great-sounding topping combination.
Pizza is not bread.

Offline TXCraig1

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Re: 2Stone pizza pics
« Reply #344 on: September 21, 2014, 08:37:21 PM »
Nice pies dineomite and rsaha!

Here is one I did this evening.  They were 63% HR, Caputo, 1.8% SD, and 2.5% Salt.  24 hours @ room temp, with a couple go hours in the fridge mid-morning.  I used the Mutti Polpa tomatoes I bought today (right out of the can) and Margherita brand natural casing stick pepperoni.  The tomatoes were good…..

Sweet pie Paul.
Pizza is not bread.

Offline norma427

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Re: 2Stone pizza pics
« Reply #345 on: September 21, 2014, 09:58:04 PM »
Paul,

Beautiful pie!

Norma
Always working and looking for new information!

Offline rsaha

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Re: 2Stone pizza pics
« Reply #346 on: September 21, 2014, 10:22:59 PM »
Nice pies dineomite and rsaha!

Here is one I did this evening.  They were 63% HR, Caputo, 1.8% SD, and 2.5% Salt.  24 hours @ room temp, with a couple go hours in the fridge mid-morning.  I used the Mutti Polpa tomatoes I bought today (right out of the can) and Margherita brand natural casing stick pepperoni.  The tomatoes were good…..

Awesome pie as usual.. I saw the Mutti tomatoes today in an Italian deli. I can't get the fabled Cento here but do use San Marzano DOP for my sauce. How do the Mutti stack up against the Cento?

Offline parallei

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Re: 2Stone pizza pics
« Reply #347 on: September 21, 2014, 10:53:40 PM »
Thanks Norma and Craig!  Occasionally, everything works. :-D

Rsaha,

The Cento product I usually use for my NP's are the "Italian Peeled Tomatoes" (the can with the Italian flag with "Product of Italy" on it), not their "Certified" San Marzano Tomatoes.  I've had better luck with the "Italian Peeled Tomatoes", plus they are cheaper!  I've also tried many more expensive D.O.P San Marzano brands but have never felt they are worth the extra cost.  YMMV.

The Mutti Polpa tomatoes I used are crushed tomatoes.  I'm not sure what variety.  I liked them quite a bit and discussed them here:

http://www.pizzamaking.com/forum/index.php?topic=34172.0

Bake on…...

Offline vandev

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Re: 2Stone pizza pics
« Reply #348 on: Yesterday at 08:17:01 AM »
Nice pies dineomite and rsaha!

Here is one I did this evening.  They were 63% HR, Caputo, 1.8% SD, and 2.5% Salt.  24 hours @ room temp, with a couple go hours in the fridge mid-morning.  I used the Mutti Polpa tomatoes I bought today (right out of the can) and Margherita brand natural casing stick pepperoni.  The tomatoes were good…..

Beautiful pie there...cookbook cover stuff...

Chris ;D