Author Topic: My best pies yet  (Read 2583 times)

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Offline p.elkjaer

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My best pies yet
« on: September 02, 2012, 12:58:34 PM »
Hi guys,

After my last bake, I listended to your advice of longer ferment and less yeast.
Although my leoparding aren't to good still, the bottom is very nice. And the taste and consistency of the pizzas are very good I think.

Pictures:



Offline p.elkjaer

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Re: My best pies yet
« Reply #1 on: September 02, 2012, 12:59:28 PM »
More:


Offline p.elkjaer

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Re: My best pies yet
« Reply #2 on: September 02, 2012, 01:00:26 PM »
Last:

What do think of my pies this time?  :)

Offline TXCraig1

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Re: My best pies yet
« Reply #3 on: September 02, 2012, 01:09:47 PM »
It would be difficult to find any fault in those pies at all. They look absolutely wonderful. I continue to be impressed with what you can do in that little oven. Your pizza look 10X 100X better than the pizza in their video:
<a href="http://www.youtube.com/watch?v=p2HB9gI0pIA" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=p2HB9gI0pIA</a>


What is the size of your pies? How much do your dough balls weigh?
I love pigs. They convert vegetables into bacon.

Offline thezaman

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Re: My best pies yet
« Reply #4 on: September 02, 2012, 01:26:10 PM »
  beautiful pies, i like the way your dough looks, hydration around 60%? if you answer craig on oven and pizza size that will answer my next question. this is proof you can get a great pie out of any oven with practice.i love that oven of yours!

Offline p.elkjaer

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Re: My best pies yet
« Reply #5 on: September 02, 2012, 01:35:15 PM »
What is the size of your pies? How much do your dough balls weigh?
Thank you so much!
Dough balls are 250 grams, and size of pizzas are around 11 inch / 28 cm. Size of my pizza peel.

Offline p.elkjaer

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Re: My best pies yet
« Reply #6 on: September 02, 2012, 01:37:01 PM »
 beautiful pies, i like the way your dough looks, hydration around 60%?!
Exactly - 60%  :D

Offline bboytails

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Re: My best pies yet
« Reply #7 on: September 02, 2012, 04:15:15 PM »
Could you tell me what type of oven that is and where I can get one?

Offline p.elkjaer

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Re: My best pies yet
« Reply #8 on: September 02, 2012, 04:27:12 PM »
Could you tell me what type of oven that is and where I can get one?

Its made of cast iron, and its build by a Danish company called Morsų. See http://www.morsoe.com/
They recently lauched a new concept called 'living', http://www.morsoliving.dk

Offline Chaze215

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Re: My best pies yet
« Reply #9 on: September 02, 2012, 05:42:38 PM »
Its made of cast iron, and its build by a Danish company called Morsų. See http://www.morsoe.com/
They recently lauched a new concept called 'living', http://www.morsoliving.dk


Those are some great looking pies and I love that oven as well! Too bad I cant read a damn thing on their site  :-D
Chaz


Offline pizzaneer

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Re: My best pies yet
« Reply #10 on: September 02, 2012, 05:52:07 PM »
Those are some great looking pies and I love that oven as well! Too bad I cant read a damn thing on their site  :-D


http://www.morsona.com/

but the site offshoot with the pizza oven has no english version... and google translate couldn't be much help either
« Last Edit: September 02, 2012, 05:56:21 PM by pizzaneer »
I'd rather eat one good meal a day than 3 squares of garbage.

Offline TXCraig1

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Re: My best pies yet
« Reply #11 on: September 02, 2012, 05:55:44 PM »
Those are some great looking pies and I love that oven as well! Too bad I cant read a damn thing on their site  :-D

Do you have the Google toolbar? It translates the Danish page to English very well.

CL
I love pigs. They convert vegetables into bacon.

Offline Chaze215

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Re: My best pies yet
« Reply #12 on: September 02, 2012, 06:14:57 PM »
Do you have the Google toolbar? It translates the Danish page to English very well.

CL

No I dont...or I dont think I do anyway...lol I just wanted a little more info on that oven along with price, shipping etc...
Chaz

Offline dellavecchia

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Re: My best pies yet
« Reply #13 on: September 02, 2012, 06:33:13 PM »
Very nice pizzas. It looks like you have mastered the dough and oven. Do you see the leoparding along the bottom edge of the crust? You would get that all over if the oven had the correct top heat.

John

Online scott123

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Re: My best pies yet
« Reply #14 on: September 02, 2012, 07:33:03 PM »
Do you see the leoparding along the bottom edge of the crust? You would get that all over if the oven had the correct top heat.


I agree.

In the other thread

http://www.pizzamaking.com/forum/index.php/topic,20448.msg201565.html

Brian recommended a door and a damper on the chimney, both of which would help a bit, but I think I've come up with a fix that will increase the top heat dramatically.

Online scott123

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Re: My best pies yet
« Reply #15 on: September 02, 2012, 07:35:22 PM »
As you can see, it's a wider stone that's raised to the widest part of the oven.

You can support it from below or build some sort of shelf for it. You can also insulate below it for better efficiency, but that might be necessary.  The trickiest part is getting a stone that will fit.  Just like the bottom stone is flush against the sides of the wall, the stone positioned in the middle can't have large gaps for wood to fall through.

That higher position position will be night and day for top heat, though.
« Last Edit: September 02, 2012, 07:39:00 PM by scott123 »

Offline p.elkjaer

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Re: My best pies yet
« Reply #16 on: September 03, 2012, 06:29:39 AM »
As you can see, it's a wider stone that's raised to the widest part of the oven.

You can support it from below or build some sort of shelf for it. You can also insulate below it for better efficiency, but that might be necessary.  The trickiest part is getting a stone that will fit.  Just like the bottom stone is flush against the sides of the wall, the stone positioned in the middle can't have large gaps for wood to fall through.

That higher position position will be night and day for top heat, though.
I am sure this would help alot also, however, then the design of the oven "breakes", and the wife approval factor was the main reason why I bought it - this and also that its designed for nordic climate.
I think I some time in the future will have to invest in a small brick oven, also  ;)

Offline deb415611

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Re: My best pies yet
« Reply #17 on: September 03, 2012, 07:03:55 AM »
very nice!

Offline Kermit

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Re: My best pies yet
« Reply #18 on: September 03, 2012, 03:44:58 PM »
Looks like you've got it now  :D

Offline TXCraig1

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Re: My best pies yet
« Reply #19 on: September 03, 2012, 03:50:02 PM »
Is the green sauce on the pies pesto or something else?
I love pigs. They convert vegetables into bacon.


 

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