Author Topic: Pizza Pictures (Read 21950 times)

itsinthesauce · « **Reply #20 on:** April 10, 2004, 03:55:33 PM »

Funny!

ojuice · « **Reply #21 on:** April 16, 2004, 01:40:12 AM »

I made a New York style pizza today using Reinhart's recipe. I think it turned out really well; it certainly tasted great.

(http://ojuice.teamslack.net/files/nypizza/full.jpg)
(http://ojuice.teamslack.net/files/nypizza/slices.jpg)
(http://ojuice.teamslack.net/files/nypizza/crust.jpg)

-- ojuice

Steve · « **Reply #22 on:** April 16, 2004, 07:39:18 AM »

Oh man does that look good! And you got the crust nice and brown!

DKM · « **Reply #23 on:** April 16, 2004, 11:09:19 AM »

OOOOOOOO
Lets eat

Randy · « **Reply #24 on:** April 16, 2004, 11:34:06 AM »

I was most pleased with the texture PR's produced with the five minute hold in the middle of the knead cycle when I made it.

Randy

Foccaciaman · « **Reply #25 on:** April 17, 2004, 10:23:58 AM »

Great looking pie.

Which recipe is that one?
Did someone post that PR recipe?
Sorry, I don't have the book yet.

mama mia · « **Reply #26 on:** April 17, 2004, 02:00:41 PM »

ojuice, nice pizza.. is that recipie on this site??

ojuice · « **Reply #27 on:** April 17, 2004, 10:05:08 PM »

The pizza in my previous post was done with the New York dough from American Pie. Here's the recipe for all that were curious:

New York Style Pizza Dough by Peter Reinhart (should make three 12-ounce dough balls)
-----------------------------------------------------
** whoops, my sincerest apologies, I don't want to violate copyright so the recipe was removed. Please check page 114 of American Pie by Peter Reinhart for the recipe **

However, I didn't need that much flour, about 3.5 cups is all it took. I cooked it at 550f for about seven minutes.

Foccaciaman · « **Reply #28 on:** April 17, 2004, 10:10:07 PM »

Did you use the oil or shortening, and how long did you let it rise?
And Thanks for posting the recipe.

Foccaciaman · « **Reply #29 on:** April 17, 2004, 10:19:16 PM »

Ojuice

I was just rereading the recipe you posted after I printed it and noticed that you said that you only used about 3.5 cups of flour.
Is that an estimate, did you use less water?
It seems to me that with 3 tblsp of oil and 1.75 cups of water that the dough would be almost too wet to work with.

ojuice · « **Reply #30 on:** April 17, 2004, 10:39:57 PM »

Foccaciaman,

I used olive oil and the 3.5 cups is an estimate, I tend to put in two cups or so and then add in flour until it just 'feels right' to me (the blessing of being a poor college student without a mixer

). I let my first pizza rise for 24 hours and I made another one today that had proofed for 72 hours, which actually gave it a mild 'buttery' taste, anyone know why that would happen?

- ojuice

stock · « **Reply #31 on:** April 17, 2004, 11:26:16 PM »

i took a week off from chicago style and tried reinhart's 'pizza americana'--it was good, but my heart still belongs to chicago.

*edit* made the post a bit more informative

Foccaciaman · « **Reply #32 on:** April 17, 2004, 11:29:10 PM »

:oGood looking zza stock.
Which recipe did you use on that one???

stock · « **Reply #33 on:** April 17, 2004, 11:35:26 PM »

Quote from: Foccaciaman on April 17, 2004, 11:29:10 PM

:oGood looking zza stock.
Which recipe did you use on that one???

reinhart's 'pizza americana'

Foccaciaman · « **Reply #34 on:** April 17, 2004, 11:39:54 PM »

Thanks, but I don't have the book yet...

stock · « **Reply #35 on:** April 17, 2004, 11:42:16 PM »

Quote from: Foccaciaman on April 17, 2004, 11:39:54 PM

Thanks, but I don't have the book yet...

if i post the recipe, will i be infringing on copyrights or anything? anyone have a definitive answer?
-scott

DKM · « **Reply #36 on:** April 18, 2004, 12:32:54 AM »

Quote from: stock on April 17, 2004, 11:42:16 PM

Quote from: Foccaciaman on April 17, 2004, 11:39:54 PM
Thanks, but I don't have the book yet...

if i post the recipe, will i be infringing on copyrights or anything? anyone have a definitive answer?
-scott

Yes, it would violate the copyright.

DKM

Foccaciaman · « **Reply #37 on:** April 18, 2004, 03:31:28 PM »

Thanks for saying so DKM, Don't want to get the site or anyone in any trouble.

DKM · « **Reply #38 on:** April 18, 2004, 07:00:51 PM »

Copyright laws are very complex and somewhat strange.

For example I can go to the library and make a copy of a chapter in book for my own use, but I can't make you a copy!.

DKM

Foccaciaman · « **Reply #39 on:** April 18, 2004, 11:20:07 PM »

That is a pretty funny example.

Here is a scenario for you Mr. X is talking to his friend Mr. Y and says "hey I got this great cookie recipe once it was ..."
Mr. Y then tries said recipe, finds it to his liking and then goes on the local chocolate chip forum and posts the great recipe from his friend. Not knowing that it was from Mrs. Fields Book on Cookies.

Where does the law fall in this case since Mr. Y had no knowledge of the origin of the recipe.