Author Topic: Today Pies  (Read 3769 times)

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Offline nick57

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Re: Today Pies
« Reply #40 on: May 11, 2013, 07:21:57 PM »
How do you think your formula would work in a electric oven? Mine goes to 550 or so, and I use a stone. I like the idea of having whf in the skin, mainly for the healthier aspect. Was it crispy with a light bite, or was it dense and very chewy? Your pies looked fabulous, and I would think the combinations of  the flours would make for a tasty crust.


Offline Pete-zza

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Re: Today Pies
« Reply #41 on: May 11, 2013, 07:41:21 PM »
Nick,

What is "whf"?

Peter

Offline Chicago Bob

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Re: Today Pies
« Reply #42 on: May 11, 2013, 07:43:57 PM »
Nick,

What is "whf"?

Peter
whole wheat flour; of course.... ;D
"Care Free Highway...let me slip away on you"

Offline Pete-zza

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Re: Today Pies
« Reply #43 on: May 11, 2013, 07:47:36 PM »
Bob,

I guess I should have asked what the letters stand for ;D.

Peter

Offline MightyPizzaOven

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Re: Today Pies
« Reply #44 on: May 11, 2013, 08:04:39 PM »
CrAzY dough....looks damn good Bert!   :chef:

Thanks Bob, you got to try something different once a while

How do you think your formula would work in a electric oven? Mine goes to 550 or so, and I use a stone. I like the idea of having whf in the skin, mainly for the healthier aspect. Was it crispy with a light bite, or was it dense and very chewy? Your pies looked fabulous, and I would think the combinations of  the flours would make for a tasty crust.

Thanks Nick, In an electric oven I would use bread flour instead. The crust was soft and dry, it was not dense or chewy. This was my first experiment with whole wheat. I should of added some tomato sauce.
Bert,

Offline nick57

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Re: Today Pies
« Reply #45 on: May 11, 2013, 08:30:06 PM »
Sorry guys! I meant whole wheat flour.

Offline nick57

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Re: Today Pies
« Reply #46 on: May 11, 2013, 08:33:59 PM »
Sounds wonderful. I am still trying NY style. But, I think it would be fun and a good learning experiment to try your style. Some of my more hippie type friends would love it.

Offline Chicago Bob

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Re: Today Pies
« Reply #47 on: May 11, 2013, 09:40:09 PM »
Villa Roma comes to mind for experimenting a lot with whole wheat...he had pretty high temps though. I'm sure there are others...mind is drawing blank right now...Chau! ??
"Care Free Highway...let me slip away on you"

Offline pizzaneer

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Re: Today Pies
« Reply #48 on: May 11, 2013, 09:48:32 PM »
Definitely Chau... but how could you overlook Norma, the unmatched Queen of Experimental Dough?
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Chicago Bob

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Re: Today Pies
« Reply #49 on: May 11, 2013, 10:05:27 PM »
Definitely Chau... but how could you overlook Norma, the unmatched Queen of Experimental Dough?
You rascal....good to see ya!  8)
"Care Free Highway...let me slip away on you"


Offline MightyPizzaOven

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Re: Today Pies
« Reply #50 on: May 18, 2013, 03:02:41 PM »
Yesterday Pie -

Toppings: Whole milk moz cheese, white cheddar cheese, pepperoni, black olives and added shredded basil after bake.

Dough: 100% KABF, 60% Water (room temperature), 1% ADY, 1% Sugar, 2% Salt, 3% EVOO, 1 hour bulk ferment in my oven with the light, 1 hour balled / ferment at room temperature
« Last Edit: May 18, 2013, 03:07:32 PM by MightyPizzaOven »
Bert,

Offline Chicago Bob

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Re: Today Pies
« Reply #51 on: May 18, 2013, 03:23:10 PM »
Beautiful! That is a real good look'in same day dough Bert. How long did it cook for...the outer part of the crust looks very crispy. Nice job.  :chef:

Bob
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Offline MightyPizzaOven

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Re: Today Pies
« Reply #52 on: May 18, 2013, 03:34:11 PM »
Thanks Bob, I baked this one for 5 minutes. This pie took longer, the aluminum sheet I used to retain more heat under MPO start to crumble, I am going back to covering the grating of the used area of the grill. I had MPO top stone at the highest setting, I should of place in the middle setting. Regardless, it tasted really good.
Bert,

Offline leftfield

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Re: Today Pies
« Reply #53 on: May 28, 2013, 07:01:41 AM »
MightyPizzaOven,

Thank you for the photo of the grill. i am looking into a Weber Grill that is specifically made for pizza. It has it's own round pizza stone built right in. I have seen photos of the grill on the forum, but i have yet to see any photos of the finished pizza???? Also, i do not see any comments of either the positive or negative.  it looks like the Weber pizza grill would be great, but i need more feedback before investing. Thanks again.

TomN


There are some amazing looking Pizzas from the Weber Original Pizza Oven here....  quick to cook and quick recovery time so there is no doubt about temperatures....

http://www.pizzamaking.com/forum/index.php/topic,24677.20.html
« Last Edit: May 28, 2013, 07:03:32 AM by leftfield »


 

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