Friday Nites Pies.........

[Jackitup]

As close to what I'm looking for yet in a crust. RD 00 flour, 58% hydration, bulked at room temp for 3 hours, balled into the garage for 3 hours at 45 degrees in oiled sprayed plastic bags and again at room temp for 2 hours. Hand stretched and 1 was onions gr olives and pepperoni, 1 capicola only and 1 capicola, onions and gr olives. Baked at 550 came out awesome. The homemade capicola curled up nicely with just a bit of char. Crust was crispy, then chewy with a bit of a pull, and then it would melt away as you chewed. At 58% it was almost too soft but if I worked fast it went fine. VERY< VERY good pies all they way around!!!!

jon

[TXCraig1]

Off the charts beautiful. Some of the very best 550 pies I've ever seen.

[Jackitup]

Biggest thing I did different was not doing the batter beat with 1/2 the flour and all the water til the gluten strands start forming as I do with my ciabatta dough and then add the rest of the flour and mix til formed. This time I skipped that step and disolved the yeast in the water, added ALL the flour and water/yeast together and mixed for 5 minutes and added salt, mixed 3-4 more minutes and started the bulk after forming on the counter. Some of my best skins yet. I'll leave the gluten batter beat for the bread, did with the pizza out of habit, not no more!!

jon

[norma427]

Jon,

Great looking pies! 

Norma

[z3r01]

can i have a slice lol

[Tscarborough]

Man those do look good!

[Jackitup]

Thanks everyone,

Re-heating some leftovers in my black cast skillet (hands down THE only way to re-heat when possible) and on the top of mine is going to be a over wiggley fried egg, I don't know, just sounds good Craig I was going to go for the chard thing and completely forgot. Next time for sure, it's gotta be good!!!

jon

[Chicago Bob]

Nice charring...you have a "hot" 550 degree oven.

[Jackitup]

Pushes closer to 600, avg 570-580 in spots with the infrared therm......

[Jackitup]

the re-heat....OH MY sooooo good!!!!

jon

[Chicago Bob]

Yup...you definitely know how to eat good......
Pepper amount is spot on dude!

[Jackitup]

I LOVE my pepper grinder, hands down, probably the best one out there. I also have their salt grinder which is smaller. Unicorn grinders are top of the heap!! And so far, just can't beat plain old whole black peppercorns for everyday use. I like them all but black peppercorns I think have it overall. And I don't care if "it's a white sauce" bull. White pepper is lame, I don't mind the look of the black specks like some od the prissy perfectionist tout
jon

[TXCraig1]

I don't mind the look of the black specks like some od the prissy perfectionist tout

The pie with the fried eggs looks like awesome.

[patnugent]

Sweet topic name too!