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Author Topic: Today's pie  (Read 712 times)

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Offline Qarl

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Today's pie
« on: January 14, 2013, 09:42:03 PM »
62% hydration, 100% KABF, using a preferment (about 8%) and 2.5% salt, and .25% IDY

Cold fermented for 4 days

290 gram dough ball

Cooked in modified grill with multiple bricks and pizza stones at about 725 degrees for just under 3 minutes

This my 4th attempt at making pizza like this...
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Offline patnx2

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  • Location: modesto,ca
Re: Today's pie
« Reply #1 on: January 15, 2013, 02:50:39 AM »
Looks great. Sound like i a great setup too. two to go. Patick
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Patrick

Offline bfguilford

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  • Location: Near New Haven, CT
Re: Today's pie
« Reply #2 on: January 15, 2013, 09:56:30 AM »
Qarl: I'd be interested in hearing and seeing more of your setup.

Barry
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Offline Chicago Bob

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  • Easy peazzy
Re: Today's pie
« Reply #3 on: January 15, 2013, 06:05:42 PM »
Quarl,
Have you ever eaten /made coal oven pizza. I haven't but I sure do like the way they sound...and look. I like the ones where they put the sauce on last. I 'm wondering if you are very close to coal oven territory.
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Offline jeffereynelson

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Re: Today's pie
« Reply #4 on: January 17, 2013, 11:45:38 PM »
That looks really good
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Offline jever4321

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Re: Today's pie
« Reply #5 on: January 18, 2013, 11:08:46 PM »
YUM! Great job!!
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-Jay

Offline Qarl

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Re: Today's pie
« Reply #6 on: January 19, 2013, 09:35:23 AM »
Made 'em again last night.  Grill and stones were about 750.  Cooked in just over 2 minutes.

I added 25% Caputo 00 instead of the KABF and lowered the hydration to 61%.  Good pies!

But I am at my limit with the grill. 

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