Author Topic: Pepe(ish) New Haven Bakes Mozz and Tomato  (Read 1409 times)

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Offline polishpizza

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Pepe(ish) New Haven Bakes Mozz and Tomato
« on: February 22, 2013, 03:46:39 PM »
Trying to improve every week...
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Offline TXCraig1

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Re: Pepe(ish) New Haven Bakes Mozz and Tomato
« Reply #1 on: February 22, 2013, 03:52:41 PM »
Those pies have a great look to them!
I love pigs. They convert vegetables into bacon.

Offline dmcavanagh

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Re: Pepe(ish) New Haven Bakes Mozz and Tomato
« Reply #2 on: February 22, 2013, 03:56:45 PM »
Did you steal that one with cheese on it from my oven?  :o

Offline polishpizza

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Re: Pepe(ish) New Haven Bakes Mozz and Tomato
« Reply #3 on: February 22, 2013, 04:11:46 PM »
The door was open so I took it when you weren't looking   >:D
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Offline Jon in Albany

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Re: Pepe(ish) New Haven Bakes Mozz and Tomato
« Reply #4 on: February 22, 2013, 04:55:15 PM »
They look great! A little too round to be from Pepe's, but still great :D

If you felt like writing about how you made them, I'd be interested in reading it.

Jon

Offline dellavecchia

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Re: Pepe(ish) New Haven Bakes Mozz and Tomato
« Reply #5 on: February 22, 2013, 06:16:09 PM »
I am really digging the look of these. What flour are you using? Are they nice and chewy?

John

Offline deb415611

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Re: Pepe(ish) New Haven Bakes Mozz and Tomato
« Reply #6 on: February 22, 2013, 06:23:34 PM »
lol, too round was my first thought too,  love a tomato pie

those are looking good

Offline Serpentelli

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Re: Pepe(ish) New Haven Bakes Mozz and Tomato
« Reply #7 on: February 22, 2013, 11:06:56 PM »
I am McLovin that tomato pie. Few brown spots pokin through...... Highly enticing!

Pls share dough formulation and bake details!

John K

Offline polishpizza

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Re: Pepe(ish) New Haven Bakes Mozz and Tomato
« Reply #8 on: February 22, 2013, 11:12:16 PM »
@Jon - I've been using Scott123's recipe and rather than using Spring King I have been using All Trumps with a higher hydration of 65% vs. 62%.  My next progression is to change to XXXX and use lower hydration to achieve a crunchier crust and more stiffer body.

@della - Again I've been using All Trumps for these pies, they are chewy, actually a bit more then I am used to and with the lower 62% hydration I should accomplish my goal.
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Offline polishpizza

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Re: Pepe(ish) New Haven Bakes Mozz and Tomato
« Reply #9 on: February 23, 2013, 12:04:59 AM »
@serp


All Trump   855g (100%)

Tap (hard) water room temp (68 deg.)   556g (65%)

IDY   1.5 t. (0.56%)

Salt   15g (1.75%)

Soybean oil   25g (2.98%)

Sugar   9g   1.05%

My last couple of bakes I've been using 1/2 steel plate, preheat 500 for 1 hr.  When I launch the pies it 2 min bake, 2 min broil, 1-2 either bake or broil depending on how it looks and feels.  I'm still tweaking the bake times but this above is generally where I am at.
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Offline Chicago Bob

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Re: Pepe(ish) New Haven Bakes Mozz and Tomato
« Reply #10 on: February 23, 2013, 12:17:37 AM »
Mr. Polish...what is your TF/weight for given size of that purdy tomato pie sir?
Thanks!
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Offline polishpizza

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Re: Pepe(ish) New Haven Bakes Mozz and Tomato
« Reply #11 on: February 23, 2013, 07:10:16 AM »
CB, my ball weight is 484g, to be honest I don't know what the TF is...my guess is probably 3/4" inch so .75 TF...
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Offline Serpentelli

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Re: Pepe(ish) New Haven Bakes Mozz and Tomato
« Reply #12 on: February 23, 2013, 07:59:58 AM »
Dang!! Now here's ANOTHER style I gotta try.

And my bride just told me "we're on a diet". To which I responded "Do you have a mouse in your pocket?"

John K

Online Pete-zza

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Re: Pepe(ish) New Haven Bakes Mozz and Tomato
« Reply #13 on: February 23, 2013, 09:44:03 AM »
CB, my ball weight is 484g, to be honest I don't know what the TF is...my guess is probably 3/4" inch so .75 TF...

The thickness factor = (484/28.35)/(3.14159 x R x R), where R is the radius of the pizza.

Peter

Offline polishpizza

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Re: Pepe(ish) New Haven Bakes Mozz and Tomato
« Reply #14 on: February 23, 2013, 11:29:57 AM »
Thanks Pete...
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Offline shuboyje

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Re: Pepe(ish) New Haven Bakes Mozz and Tomato
« Reply #15 on: February 23, 2013, 12:17:05 PM »
Those are some great looking pies!
-Jeff

Offline polishpizza

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Re: Pepe(ish) New Haven Bakes Mozz and Tomato
« Reply #16 on: February 23, 2013, 12:33:07 PM »
Thanks Shu, they're only going to get better!...I appreciate the kind feedback...
Polack trying to make pizza