Author Topic: Grandma pie's for Mother's Day  (Read 1124 times)

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Offline fcbuilder

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Grandma pie's for Mother's Day
« on: May 13, 2013, 04:52:26 PM »
 Great day yesterday ,happy Mother's Day to all the lady's out there!
I used better for bread flour for these with a three day cold ferment. I also made some homemade cannoli.


« Last Edit: May 14, 2013, 02:13:45 PM by fcbuilder »


Offline dellavecchia

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Re: Grandma pie's for Mother's Day
« Reply #1 on: May 14, 2013, 05:53:32 AM »
Fantastic job! Both the pizza and the cannoli look delicious. What was the formulation on the crust? What temp did you bake?

John

Offline fcbuilder

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Re: Grandma pie's for Mother's Day
« Reply #2 on: May 14, 2013, 02:24:19 PM »
Thanks john ,here is the formula I used

Flour 100%
Water 63%
Ady 0.1%
Olive oil 1.5%
Salt 2%
 I waited for the stone to get to 650 degrees and baked for about 15 min , the stone was about 550 while baking. I have been off the site for a while because I am on a diet and looking at all these delicious photos would cause me to fall off the wagon ! :drool:

Offline Serpentelli

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Re: Grandma pie's for Mother's Day
« Reply #3 on: May 14, 2013, 02:39:05 PM »
Great day yesterday ,happy Mother's Day to all the lady's out there!
I used better for bread flour for these with a three day cold ferment. I also made some homemade cannoli.

Frankie,

That's a GREAT looking pie! Square is it? What type of pan do you cook it in? Type of cheese? Come's right to the edges, right?

Sorry if this is something you've posted on before, but you have me intrigued. I hear ya on the pizza/diet thing.

John K
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Offline Chicago Bob

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Offline fcbuilder

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Re: Grandma pie's for Mother's Day
« Reply #5 on: May 14, 2013, 03:09:15 PM »
Thanks john ,  I am from New Hyde Park Long Island where this style of pizza originated from . It is cooked in a heavily oiled black steel pan. All The oil fries the bottom of the crust. I especially like it when the the cheese burns on the edges! I used a low moisture mozzarella , most use grande.