Author Topic: Deb's Baking Steel Journey  (Read 14250 times)

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Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #75 on: May 31, 2013, 09:08:22 PM »
thanks Mike and Bob
Deb


Offline norma427

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Re: Deb's Baking Steel Journey
« Reply #76 on: May 31, 2013, 09:38:41 PM »
Deb,

Great looking pizzas!  8)

Norma
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Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #77 on: June 01, 2013, 08:19:55 AM »
 :)  thanks Norma
Deb

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #78 on: June 01, 2013, 08:24:58 AM »

You are welcome, I use 500 g of flour, which make it easy to calculate the rest of the ingredients.

Your pies looks delicious, what toppings do you have on the first one and the last one

sorry Bert, I thought I had answered this last night but I must not have hit post

first one  - mozz, garlic, olive oil, spinach, red pepper on 1/2 and goat cheese added post bake
last one - dry and fresh mozz, lemon , olive oil,  arugula lightly dressed with lemon juice, olive oil, s&p added post bake

this is what the last one looked like before the arugula was added
Deb

Offline MightyPizzaOven

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Re: Deb's Baking Steel Journey
« Reply #79 on: June 01, 2013, 02:46:50 PM »
sorry Bert, I thought I had answered this last night but I must not have hit post

first one  - mozz, garlic, olive oil, spinach, red pepper on 1/2 and goat cheese added post bake
last one - dry and fresh mozz, lemon , olive oil,  arugula lightly dressed with lemon juice, olive oil, s&p added post bake

this is what the last one looked like before the arugula was added

Thanks Deb, both sound and look delicious.
Bert

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
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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. 



Deb

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
Deb


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

Offline 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
Deb

Offline 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.



Deb


 

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