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Sunday night Pie
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Topic: Sunday night Pie (Read 841 times)
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Polo1523
Registered User
Posts: 59
Sunday night Pie
«
on:
October 29, 2012, 09:33:05 AM »
Hello, here's my latest Pizza I made last night.
I used the following recipe
Used a 6 hour poolish preferment.
NY style dough is the JerryMac Lehmann style
http://www.pizzamaking.com/forum/index.php?PHPSESSID=531ff402726f97d932f386517f6583e9&/topic,5851.msg49940.html#msg49940
«
Last Edit: October 29, 2012, 09:36:06 AM by Polo1523
»
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TXCraig1
Registered User
Posts: 8206
Location: Houston, TX
Re: Sunday night Pie
«
Reply #1 on:
October 29, 2012, 09:59:11 AM »
Looks good and tasty. What all is on it?
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I love pigs. They convert vegetables into bacon.
Polo1523
Registered User
Posts: 59
Re: Sunday night Pie
«
Reply #2 on:
October 29, 2012, 10:17:42 AM »
Made a sauce from fresh tomatoes basil and oregano, provolone cheese, pepperoni, and the tomatoes that I didn't use in the sauce I roasted them in the oven.
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TXCraig1
Registered User
Posts: 8206
Location: Houston, TX
Re: Sunday night Pie
«
Reply #3 on:
October 29, 2012, 10:36:39 AM »
Sounds great, thanks.
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I love pigs. They convert vegetables into bacon.
weemis
Registered User
Posts: 522
Age: 33
Location: Columbus, OH
Re: Sunday night Pie
«
Reply #4 on:
October 29, 2012, 11:24:33 AM »
Looks good! Keep it up.
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Nick Gore - just a dough eyed wanderer
bfguilford
Lifetime Member
Posts: 531
Location: Near New Haven, CT
Re: Sunday night Pie
«
Reply #5 on:
October 29, 2012, 04:02:55 PM »
That pie looks and sounds good. Glad to see that the JerryMac method is working for you.
Barry
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Light travels faster than sound. That's why some people appear bright until you hear them speak.
Polo1523
Registered User
Posts: 59
Re: Sunday night Pie
«
Reply #6 on:
October 29, 2012, 11:22:38 PM »
Thanks barry im a starter but i guess next time will try a different recipe maybe like a 2 day cold ferment if anyone has a suggestion let me know thanks.
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bfguilford
Lifetime Member
Posts: 531
Location: Near New Haven, CT
Re: Sunday night Pie
«
Reply #7 on:
October 30, 2012, 11:40:21 AM »
You'll see lots of info and recipes in the Lehmann thread. I find that 2-3 day cold fermentation brings more flavor out in the dough than the JerryMac. Experiment. It's the best way to learn and find out what works best for you.
Barry
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Light travels faster than sound. That's why some people appear bright until you hear them speak.
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