Author Topic: Today Pies  (Read 5105 times)

0 Members and 1 Guest are viewing this topic.

Offline MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1148
  • Location: Houston, TX
    • Mighty Pizza Oven .com
Today Pies
« on: April 27, 2013, 06:36:54 PM »
Today Pies,

100% KABF
64%   Water
3%      ADY
2%      Salt
2%      Sugar

1 1/2 hour bulk ferment at room temperature, 4 to 5 minute bakes. 12,500 to 25,000 BTU, I lowered the heat especially on the Margarita so not to dry the fresh mozzarella.

I should lower my hydration for darker browning.   

Which one is worth submitting to My Pie Monday at Slice.SeriousEates?

I like the margarita one,
Bert,


Offline TXCraig1

  • Registered User
  • Posts: 12577
  • Location: Houston, TX
Re: Today Pies
« Reply #1 on: April 27, 2013, 08:48:18 PM »
They all look great and are more than worthy of submission and recognition. I haven't seen you make a pie in the MPO that is't more than worthy of submission.
Pizza is not bread.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10314
  • Location: North Carolina
  • Easy peazzy
Re: Today Pies
« Reply #2 on: April 27, 2013, 10:42:13 PM »
Really...it's hard to choose Bert.
That third one has a beautiful "Artisan" look to it... :chef:
"Care Free Highway...let me slip away on you"

Offline MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1148
  • Location: Houston, TX
    • Mighty Pizza Oven .com
Re: Today Pies
« Reply #3 on: April 28, 2013, 07:57:22 AM »
Craig, Bob thank you, that means a lot.

I am still trying to get my NY margarita as close as possible to NEO.  The sauce started to dry while waiting for the dough to brown, I will try 62% hydration next time to shorten bake time to less than 4 minutes. The cheese did great, I dipped it in the sauce before placing on the pie as Craig  recommended one time.
Bert,

Offline MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1148
  • Location: Houston, TX
    • Mighty Pizza Oven .com
Re: Today Pies
« Reply #4 on: April 28, 2013, 07:16:11 PM »
Today I baked another batch of 3 pies. I got the shortest bake ever on my lidless grill using 2 burners on high (12,500 BTU each)


100%     KABF
64%       Water
0.5%      ADY
2 Tsp      Salt
0.5%      Sugar

40 hours bulk ferment in the fridge, 3 hours ferment at room temperature (Bullk/Balled)

First pie baked at little over 3.5 minutes.  Second and third pie baked at little over 3 minutes.

The weather was a little warmer today.

Between yesterday pies and today pies, you can definitively tell the difference in taste and bake time.
Bert,

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10314
  • Location: North Carolina
  • Easy peazzy
Re: Today Pies
« Reply #5 on: April 28, 2013, 07:38:25 PM »
So, yesterday was 1 1/2 hr. bulk ferment and today's was a 40 hr. bulk.
You indicate you can  "definitely tell the difference in taste and bake time". I know that is a difficult thing to convey here in words. But I can't help but wonder how the taste comparison would be if you baked that short rise dough at this new higher temp. Would the taste difference be as significant...
I notice you did 64% on both of these. That extra min. of heat is an eyeopener, eh?  :chef:
"Care Free Highway...let me slip away on you"

Offline MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1148
  • Location: Houston, TX
    • Mighty Pizza Oven .com
Re: Today Pies
« Reply #6 on: April 28, 2013, 08:04:19 PM »
Hey Bob, Houston weather was little warmer today, in regards to MPO temperature,  there was not much difference in heat between yesterday and today.


Today pies were much lighter and airy. I guess longer and slow fermentation has a good deal of effect not only on taste but also on bake time.
Bert,

Offline MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1148
  • Location: Houston, TX
    • Mighty Pizza Oven .com
Re: Today Pies
« Reply #7 on: April 29, 2013, 08:08:57 AM »
Another thing that I did yesterday, I replaced the aluminum foil that I use to create a divider or wall between in my grill between each two burners. The old aluminum sheet had few burned wholes after multiple bakes . Not sure how much this contributed to faster bake. Stones temperature between Saturday and Sunday bakes were about the same.
Bert,

Offline MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1148
  • Location: Houston, TX
    • Mighty Pizza Oven .com
Re: Today Pies
« Reply #8 on: May 05, 2013, 01:02:57 PM »
I tried 62% hydration, cold ferment.

First pie baked in 3:37 minutes
Bert,

Offline pythonic

  • Registered User
  • Posts: 2050
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Today Pies
« Reply #9 on: May 05, 2013, 01:21:01 PM »
MPO,

Pies look excellent.  What are you cooking these in again?

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


Offline MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1148
  • Location: Houston, TX
    • Mighty Pizza Oven .com
Re: Today Pies
« Reply #10 on: May 05, 2013, 01:48:42 PM »
Thanks Nate, in my pizza oven insert for outdoor grill.  I will post a YouTube link later. I am in the process of uploading it to youtube.
« Last Edit: May 05, 2013, 01:54:36 PM by MightyPizzaOven »
Bert,

Offline MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1148
  • Location: Houston, TX
    • Mighty Pizza Oven .com
Re: Today Pies
« Reply #11 on: May 05, 2013, 02:50:22 PM »
Here is the video for yesterday pie.

<a href="http://youtu.be/aOMPmJF4IhE" target="_blank" class="aeva_link bbc_link new_win">http://youtu.be/aOMPmJF4IhE</a>
Bert,

Offline landras

  • Registered User
  • Posts: 217
  • Location: Houston, Tx
Re: Today Pies
« Reply #12 on: May 06, 2013, 06:06:05 PM »
nice pies Bert.
Are you designing your web page your self? Looks good. I have to start working on mine but so far I got very expensive quotes for the design of it.

nico

Offline MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1148
  • Location: Houston, TX
    • Mighty Pizza Oven .com
Re: Today Pies
« Reply #13 on: May 06, 2013, 06:30:36 PM »
Thanks Nico, it is a modified wordpress template. Try to find a template that match your business. I did some of the work myself, and hired a programer for the complicated part.
Bert,

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10314
  • Location: North Carolina
  • Easy peazzy
Re: Today Pies
« Reply #14 on: May 06, 2013, 06:44:47 PM »
Thanks Nico, it is a modified wordpress template. Try to find a template that match your business. I did some of the work myself, and hired a programer for the complicated part.
I like your web site Bert but am wondering where the dough recipes are....?

I see this....
"Try out the following pizza dough recipes for a start, pretty soon you will be making your own."
but don't see any recipes following.
"Care Free Highway...let me slip away on you"

Offline MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1148
  • Location: Houston, TX
    • Mighty Pizza Oven .com
Re: Today Pies
« Reply #15 on: May 06, 2013, 07:41:56 PM »
I am still working on the dough recipes. I should have them done soon
 
Bert,

Offline bfguilford

  • Lifetime Member
  • *
  • Posts: 616
  • Location: Near New Haven, CT
Re: Today Pies
« Reply #16 on: May 07, 2013, 09:52:05 AM »
Those pies are looking fabulous Bert... getting better and better. Congrats!

Barry
Light travels faster than sound. That's why some people appear bright until you hear them speak.

Offline MightyPizzaOven

  • Supporting Member
  • *
  • Posts: 1148
  • Location: Houston, TX
    • Mighty Pizza Oven .com
Re: Today Pies
« Reply #17 on: May 07, 2013, 01:15:20 PM »
Thanks Barry...
Bert,

Offline PizzaJerk

  • Registered User
  • Posts: 150
  • Location: PA
Re: Today Pies
« Reply #18 on: May 07, 2013, 01:28:22 PM »
With that BTU output being considered, what is the recovery time between pies?
May I glorify the Lord in all that I do.

Offline TomN

  • Supporting Member
  • *
  • Posts: 1478
  • Age: 55
  • Location: Seattle, WA
Re: Today Pies
« Reply #19 on: May 07, 2013, 02:36:24 PM »
Thanks for sharing. Those are beautiful looking pies. Wish I could eat one. Thanks again for the posting.

TomN


 

pizzapan