Author Topic: First Pies From New Oven  (Read 882 times)

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Offline wsonner

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First Pies From New Oven
« on: March 29, 2013, 05:44:44 PM »
Cooked these on the stones with screens at 625 for 6 - 7 min.  A little charred on the edges of some.

1. Pepperoni
2. Taco Pizza:  Pepper Jack cheese, taco seasoned beef, onions, green onions, fresh shredded lettuce, fresh tomatoes, cilantro, black olives.
3. All Veggee, no cheese (special request). 


Offline Marvin

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Re: First Pies From New Oven
« Reply #1 on: March 29, 2013, 05:54:12 PM »
very nice. what size of screen is that they look perfect.
marvo

Offline wsonner

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Re: First Pies From New Oven
« Reply #2 on: March 29, 2013, 05:56:53 PM »
very nice. what size of screen is that they look perfect.
marvo

16" screens. 

Offline Marvin

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Re: First Pies From New Oven
« Reply #3 on: March 29, 2013, 06:15:14 PM »
thanks always looking for new things
  I use a stone and some times make a
mess sliding the pizza on.
thanks marvo

Offline wsonner

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Re: First Pies From New Oven
« Reply #4 on: March 29, 2013, 06:19:31 PM »
thanks always looking for new things
  I use a stone and some times make a
mess sliding the pizza on.
thanks marvo

ME TOO!  I don't know what it is but my dough always seems to stick to the peel, even using corn meal.  I opted to use the screens because of it.

Offline mkevenson

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Re: First Pies From New Oven
« Reply #5 on: March 29, 2013, 08:29:09 PM »
Them is BIG pies!!!!! Looking good. Almost dinner time here.


Mark
"Gettin' better all the time" Beatles

Offline Chicago Bob

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Re: First Pies From New Oven
« Reply #6 on: March 29, 2013, 09:28:49 PM »
Nice first bake Wes. What TF are you using and what method to form your skins?

Bob
"Care Free Highway...let me slip away on you"

Offline wsonner

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Re: First Pies From New Oven
« Reply #7 on: March 29, 2013, 09:49:19 PM »
Nice first bake Wes. What TF are you using and what method to form your skins?

Bob

TF = .08 if I'm doing my math right.  I first form the dough into a rough rectangle then run it through the sheeter on the thickest setting to get a starting point.  Then I do a letter fold and run it through again. Repeat this three more times and then start reducing the thickness setting until I get a square sheet that fits a 16" screen.  Use a screen as a cutting template, dock both sides and done.


Offline Chicago Bob

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Re: First Pies From New Oven
« Reply #8 on: March 29, 2013, 10:02:43 PM »
It's sorta hard to tell on that last pic, Wes, but are you getting distinct laminated layers on your pie's?
Also, did you run all 3 pie's solo on this first run? Which shelf.....top?
"Care Free Highway...let me slip away on you"

Offline wsonner

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Re: First Pies From New Oven
« Reply #9 on: March 29, 2013, 10:07:41 PM »
It's sorta hard to tell on that last pic, Wes, but are you getting distinct laminated layers on your pie's?
Also, did you run all 3 pie's solo on this first run? Which shelf.....top?

Well I'm not really sure.  How can I be sure?  I did two pies at a time. 


Offline wsonner

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Re: First Pies From New Oven
« Reply #10 on: March 29, 2013, 10:12:40 PM »
Here's a side view.

Offline wsonner

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Re: First Pies From New Oven
« Reply #11 on: March 30, 2013, 01:25:40 PM »
Canadian Bacon and 1/2 fresh Jalapenos out the door.

Offline TXCraig1

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Re: First Pies From New Oven
« Reply #12 on: March 30, 2013, 04:51:05 PM »
Pro looking pies. Love that pepperoni!
I love pigs. They convert vegetables into bacon.

Online Pete-zza

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Re: First Pies From New Oven
« Reply #13 on: March 30, 2013, 07:43:55 PM »
Wes,

I think it is cool that you are making and selling Round Table clones in NH when the closest Round Table store is just outside of Phoenix, AZ.

Peter


 

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