Author Topic: Yesterday Pies  (Read 1825 times)

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Offline Chicago Bob

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Re: Yesterday Pies
« Reply #20 on: January 21, 2013, 08:26:56 PM »
You heard right... I had all the ingredients prepared to try it last weekend, I had to postponed it, we had relative from out of town visiting.
I remember you talking about this recently Bert. You're interested in a MPO deep dish if I'm not mistaken? Your current convection experiments will no doubt play an important roll in your Chicago trials. Good luck Bert. :chef:
"Care Free Highway...let me slip away on you"


Offline MightyPizzaOven

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Re: Yesterday Pies
« Reply #21 on: January 22, 2013, 09:05:55 AM »
Thanks Bob, got a quick question,

At what temperature DD baked at restaurants and for how long?
Bert,

Offline Chicago Bob

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Re: Yesterday Pies
« Reply #22 on: January 22, 2013, 12:18:25 PM »
450-500...20-30min.
"Care Free Highway...let me slip away on you"

Offline MightyPizzaOven

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Re: Yesterday Pies
« Reply #23 on: January 22, 2013, 03:08:54 PM »
Thanks Bob.
Bert,

Offline tinroofrusted

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Re: Yesterday Pies
« Reply #24 on: January 22, 2013, 05:17:42 PM »
Man, those pizzas look great.  I am dieting at the moment so looking at photos of pizza is about all I can do!  I especially loved the look of the calzone. 

Regards,

TinRoof

Offline MightyPizzaOven

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Re: Yesterday Pies
« Reply #25 on: January 22, 2013, 05:36:43 PM »
Man, those pizzas look great.  I am dieting at the moment so looking at photos of pizza is about all I can do!  I especially loved the look of the calzone. 

Regards,

TinRoof

Thanks, calzone was bit puffy and thick on the edges, I will try to make it thinner next time by using dough roller. I need to be on diet too... left over are the killer... very hard to resist..
Bert,