Author Topic: Deb's Baking Steel Journey  (Read 10362 times)

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Offline bfguilford

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Re: Deb's Baking Steel Journey
« Reply #80 on: June 02, 2013, 08:06:52 PM »
You've really got it dialed in now, Deb!

Barry
Light travels faster than sound. That's why some people appear bright until you hear them speak.


Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #81 on: June 13, 2013, 08:53:31 PM »
Thank you Bert!  I tried your emergency dough today and I think it will be my goto emergency pizza.

Just a couple of pictures;

1)  finally found some Scalfani tomatoes so did a side by side test against Cento crushed.  We liked the flavor of the Scalfani better.  Only comment negative on the Scalfani was the amount of seeds. 

2) Pepperoni

3) Pepperoni slice (after it had been sitting for awhile)

I haven't been timing lately and decided to time the pepperoni -  2 minutes 45 seconds.  I did not check the temp of the steel. 




Online Pete-zza

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Re: Deb's Baking Steel Journey
« Reply #82 on: June 13, 2013, 08:57:18 PM »
Deb,

Do you have the link to Bert's emergency dough recipe?

Thanks.

Peter

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #83 on: June 13, 2013, 09:00:22 PM »
Deb,

Do you have the link to Bert's emergency dough recipe?

Thanks.

Peter


he posted the percentages in my thread here  http://www.pizzamaking.com/forum/index.php/topic,22826.msg257083.html#msg257083  I'm not sure where it is in his posts

Offline MightyPizzaOven

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Re: Deb's Baking Steel Journeyo
« Reply #84 on: June 13, 2013, 09:16:20 PM »
Deb your pies looks awesome. I am glad you found my recipe useful. Last week, I dumped all the dough ingredients in a bowl, mixed and knead. No sugar and I didn't dehydrate ADY in the water.  I got the same result in dough. One less step to do.
Bert,

Online Chicago Bob

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Re: Deb's Baking Steel Journey
« Reply #85 on: June 13, 2013, 09:24:31 PM »
Very good looking pies right there Deb.  :chef:
Did you use VT pepperoni ma'am?
"Care Free Highway...let me slip away on you"

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #86 on: June 13, 2013, 09:28:15 PM »
thanks Bert

Very good looking pies right there Deb.  :chef:
Did you use VT pepperoni ma'am?

thanks Bob

yes,  VT pepperoni,  this batch seems a little greasier than previous.  It fatted out, the sticks have a film of orange grease.  Still better than other brands though  :D

Online Chicago Bob

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Re: Deb's Baking Steel Journey
« Reply #87 on: June 13, 2013, 09:34:25 PM »
thanks Bert

thanks Bob

yes,  VT pepperoni,  this batch seems a little greasier than previous.  It fatted out, the sticks have a film of orange grease.  Still better than other brands though  :D
The last sticks I had kept for a good long time.
Ha!  I like your "fatted out" terminology.  ;D   My GF thinks I'm nuts when I wash off the fat from say, a Nathans dog that got away from me a 'lil. I've never gotten sick or anything and they taste fine...but is it safe to do that Deb?
Thanks!  :chef:
"Care Free Highway...let me slip away on you"

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #88 on: June 13, 2013, 09:39:34 PM »
The last sticks I had kept for a good long time.
Ha!  I like your "fatted out" terminology.  ;D   My GF thinks I'm nuts when I wash off the fat from say, a Nathans dog that got away from me a 'lil. I've never gotten sick or anything and they taste fine...but is it safe to do that Deb?
Thanks!  :chef:

these came from the company like this,  it's not an age thing but at some point they got too hot and the fat escaped outside the casings. If you make and smoke sausage you have to be careful not to get them too hot,  it's not dangerous just makes them dryer and changes the texture a little.





 

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