Author Topic: A little experiment with an Emergency crust  (Read 5692 times)

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Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #60 on: May 02, 2013, 02:40:50 PM »
Nate,

Since Mike did not use cold fermentation, can you tell us which instructions you were referring to? Or did I miss something?

Peter
Peter,
Nate was talking to me about following Essen's instructions on a problem I had.
His reference to placing in the frig applies to his second attempt(which he cold fermented).
We were sort of talking quickly back and forth about 2 different things.  ;)

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


Offline MightyPizzaOven

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Re: A little experiment with an Emergency crust
« Reply #61 on: May 02, 2013, 06:40:02 PM »
Mike, Bob & Nate.... great looking pies.
Bert,

Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #62 on: May 02, 2013, 07:07:29 PM »
Mike, Bob & Nate.... great looking pies.
Thanks Bert...I am a work in progress with this that's for sure. Mike an Nate are making some real fine pizzas here, no doubt!
"Care Free Highway...let me slip away on you"

Offline MightyPizzaOven

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Re: A little experiment with an Emergency crust
« Reply #63 on: May 02, 2013, 07:19:30 PM »
Bob, what kind of cheese did you use?
Bert,

Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #64 on: May 02, 2013, 07:46:21 PM »
Bob, what kind of cheese did you use?
Sorrento whole milk low moisture Mozz, Scarmorza, from a grocery store 1lb. block of semi dry Asiago. Equal parts Bert. I can add that Asiago(aprox. 30%) to any retail low moisture Mozz(Pollyo,Sorrento,Stella)and it makes it half livable. I want my Grande.... :'(    But that's a whole nother story man.  ::)
"Care Free Highway...let me slip away on you"

Online pythonic

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Re: A little experiment with an Emergency crust
« Reply #65 on: May 02, 2013, 07:52:50 PM »
Making up another batch tonight.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #66 on: May 02, 2013, 08:01:45 PM »
Making up another batch tonight.
Me too...Haha!   :chef:

Baking an 8% oil Chi-thin in just a bit(normally has zero oil but think I stumbled onto something from a failed HRI experiment).....
"Care Free Highway...let me slip away on you"

Online pythonic

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Re: A little experiment with an Emergency crust
« Reply #67 on: May 02, 2013, 08:29:39 PM »
Me too...Haha!   :chef:

Baking an 8% oil Chi-thin in just a bit(normally has zero oil but think I stumbled onto something from a failed HRI experiment).....

Can I please take pics of your Chicago thin making procedures?  You some of the best pics I have seen on this site.  Are you using the Loo recipe?  I've got NY and deep dish down but my party cut pizza needs some major work.

Nate
If you can dodge a wrench you can dodge a ball.

Online pythonic

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Re: A little experiment with an Emergency crust
« Reply #68 on: May 02, 2013, 08:40:45 PM »
Here I am making the pie from last night.

]
« Last Edit: May 02, 2013, 08:53:24 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #69 on: May 02, 2013, 09:04:31 PM »
Here I am making the pie from last night.

]
Whoa boy...you a movie mak'in mogul Mr. Nate. That is down right awesome dude!  Dang!!  ;D
Bob wants to make some vids too man.  8)  Haha.

I'm glad you did this cause for a long time now I keep forgetting to buy a tri-pod for my phone. I've looked on line at several...can you recommend to me the right gear that you pros are using.  :)

Nate, I was sure glad when I saw that you got that dough "crusted out" man....we speak the same lingo!  :-D
"Care Free Highway...let me slip away on you"


Online pythonic

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Re: A little experiment with an Emergency crust
« Reply #70 on: May 02, 2013, 09:15:45 PM »
Whoa boy...you a movie mak'in mogul Mr. Nate. That is down right awesome dude!  Dang!!  ;D
Bob wants to make some vids too man.  8)  Haha.

I'm glad you did this cause for a long time now I keep forgetting to buy a tri-pod for my phone. I've looked on line at several...can you recommend to me the right gear that you pros are using.  :)

Nate, I was sure glad when I saw that you got that dough "crusted out" man....we speak the same lingo!  :-D

Bob,

Honestly I just use a drawer to prop it up on.  No tripods here.  It's an iPhone though so it is flat and can stand up on its side.

Nate
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #71 on: May 02, 2013, 09:22:10 PM »
Bob,

Honestly I just use a drawer to prop it up on.  No tripods here.  It's an iPhone though so it is flat and can stand up on its side.

Nate
My Evo phone has a kickstand so maybe I'll mount a mirror on the ceiling and get this production thing rolling ala David Copperfield. I need to borrow a smoke machine for my entrance though, ya think?   ;D
"Care Free Highway...let me slip away on you"

Online pythonic

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Re: A little experiment with an Emergency crust
« Reply #72 on: May 02, 2013, 09:41:08 PM »
My Evo phone has a kickstand so maybe I'll mount a mirror on the ceiling and get this production thing rolling ala David Copperfield. I need to borrow a smoke machine for my entrance though, ya think?   ;D

Need some pyrotechnics as well!
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #73 on: May 02, 2013, 10:04:19 PM »
Need some pyrotechnics as well!
See, I could tell that you have excellent production skilzz bro.... 8)
"Care Free Highway...let me slip away on you"

Online pythonic

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Re: A little experiment with an Emergency crust
« Reply #74 on: May 03, 2013, 03:15:01 PM »
From the latest batch.
If you can dodge a wrench you can dodge a ball.

Offline Essen1

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Re: A little experiment with an Emergency crust
« Reply #75 on: May 05, 2013, 02:42:28 PM »
Same crust...fully baked out. Next time I'll give Nate's 5 min bake a try.

Mike

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Online pythonic

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Re: A little experiment with an Emergency crust
« Reply #76 on: May 05, 2013, 05:51:00 PM »
My crust would be black in 8 mins.  What kind of oven/stone do you have?

Nate
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #77 on: May 05, 2013, 06:30:14 PM »
Really fine crumb on that same day recipe of yours Mike....very nice.   :chef:
"Care Free Highway...let me slip away on you"

Offline Essen1

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Re: A little experiment with an Emergency crust
« Reply #78 on: May 06, 2013, 12:20:46 AM »
My crust would be black in 8 mins.  What kind of oven/stone do you have?

Nate

It's a kiln shelf, not a stone per se. Scott123 can shed more light on the composition of those stones. Works great as such, though. Love it.

Oven is a generic, off-the-rack GE electric one. You can calibrate it up to 585. Stone hits a nice temp after a 60-90 min or so pre-heat.



Mike

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Offline Essen1

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Re: A little experiment with an Emergency crust
« Reply #79 on: May 06, 2013, 12:22:28 AM »
Really fine crumb on that same day recipe of yours Mike....very nice.   :chef:

Thanks, Bob!

The more I make it, the better it gets.  :)
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/