Author Topic: I almost forgot how good these are!  (Read 10370 times)

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Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #50 on: July 01, 2013, 09:08:53 PM »
Yes, the Power Flour, I want to see how it stacks up to Central Milling.  Can you get it in a smaller bag?  I'm relatively certain it should stack up very well, but I'd hate to see it underperform- and for you to be stuck with a 50# bag.

I believe they have it in a smaller bag (25 or 30 lbs).  It's quite cheap anyway and I am sure it will be used either way.  ;D  I wish I had access to a bromated flour just to satisfy my curiosity. 



« Last Edit: July 01, 2013, 09:10:36 PM by bakeshack »


Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #51 on: July 01, 2013, 09:09:25 PM »
I would have to agree with Scott, you certainly are dominating this style in your wfo!  ;D


Thanks, Chaze! 

scott123

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Re: I almost forgot how good these are!
« Reply #52 on: July 02, 2013, 12:45:08 AM »
I wish I had access to a bromated flour just to satisfy my curiosity.

For some reason I thought all Californians were deathly afraid of bromate :-D If you're curious, I probably won't be picking up a new bag until Fall, but I might be able to mail you a couple pounds when the time comes.

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #53 on: July 02, 2013, 05:20:58 AM »
For some reason I thought all Californians were deathly afraid of bromate :-D If you're curious, I probably won't be picking up a new bag until Fall, but I might be able to mail you a couple pounds when the time comes.

Scott, thank you for the kind offer.  I will gladly take you up on that.  I grew up on bromate by eating pan de sal (hard rolls) everyday in the Philippines and so far I have not seen any ill effects on me.  ;D 

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #54 on: September 02, 2013, 05:23:04 PM »
Yes, the Power Flour, I want to see how it stacks up to Central Milling.  Can you get it in a smaller bag?  I'm relatively certain it should stack up very well, but I'd hate to see it underperform- and for you to be stuck with a 50# bag.

The Power flour performs really well with this style.  I am very impressed with the results.  It has a nice balance of tenderness and crispness.  It also keep really well with no toughness.  It should be a regular in my pantry.  I used the same formula as with Central Milling baked for about 3:45-4 mins @ 650F. 
« Last Edit: September 02, 2013, 05:28:03 PM by bakeshack »

scott123

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Re: I almost forgot how good these are!
« Reply #55 on: September 02, 2013, 05:37:53 PM »
Hmmm... interesting. It looks like the malt in the Power Flour really pushed the browning propensity- which may not be a bad thing. It's a bit more color than what I strive for, but I know of a few New Havenites that would be doing back flips.

When you blow up the photo of the pepperoni pie to full size, the cheese has me instantly salivating. That could be some of the best looking melted cheese I've ever seen.

What did you think of it? You had to be pretty happy, right? A pie like that could end up challenging your Neapolitan allegiance  >:D

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #56 on: September 02, 2013, 06:12:43 PM »
Hmmm... interesting. It looks like the malt in the Power Flour really pushed the browning propensity- which may not be a bad thing. It's a bit more color than what I strive for, but I know of a few New Havenites that would be doing back flips.

When you blow up the photo of the pepperoni pie to full size, the cheese has me instantly salivating. That could be some of the best looking melted cheese I've ever seen.

What did you think of it? You had to be pretty happy, right? A pie like that could end up challenging your Neapolitan allegiance  >:D

Thank you!  I used Saputo cheese and I really like it so far.  IMO, it rivals the best of them at almost half price.

I was extremely happy.  The dough was extremely easy to do and use.  It was very predictable and did not need much attention during the fermentation process.  That is the one thing that I really like with NY pizza. You don't have too many surprises and issues and it gives you an extremely satisfying product.  An NP dough requires more nurturing  and could go south easily with a slight change in temperature, etc.   That is also one thing which I really love with NP.  It keeps you sharp everytime and when you get the results that you are looking for, the satisfaction you get is quite hard to beat as well.  If you don't, you get a slight depression (which a good NY slice can solve  ;D).  I really love them both. 

Offline vincentoc13

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Re: I almost forgot how good these are! e
« Reply #57 on: September 03, 2013, 11:25:57 PM »
Marlon,

simply beautiful looking pies, that's exactly what I'm trying to get my pies to look like, dang those look good.

What kind of launching peel do you use?  I currently can only make a 13 inch pizza, but I really want to get to an 18, is that what your pies are?

Do you ever use IDY? If not, why

Thank you,

Vince
« Last Edit: September 03, 2013, 11:32:38 PM by vincentoc13 »

Offline bakeshack

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Re: I almost forgot how good these are! e
« Reply #58 on: September 04, 2013, 04:36:52 PM »
Marlon,

simply beautiful looking pies, that's exactly what I'm trying to get my pies to look like, dang those look good.

What kind of launching peel do you use?  I currently can only make a 13 inch pizza, but I really want to get to an 18, is that what your pies are?

Do you ever use IDY? If not, why

Thank you,

Vince

Thanks, Vince!  Those are 18" pies.  I just like to use cake yeast because I have access to it.  If not, I would have no problem using IDY.  I use an 18" wood peel for launching and use a 9" turning peel to move the pizza inside the oven.  I think the wood peel is from American Metalcraft.



Offline vincentoc13

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Re: I almost forgot how good these are!
« Reply #59 on: September 04, 2013, 10:34:28 PM »
Marlon, so are you building your pies on the peel?  I'm looking to get a bigger maybe the metal one just not sure yet.

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #60 on: September 05, 2013, 03:51:14 AM »
Marlon, so are you building your pies on the peel?  I'm looking to get a bigger maybe the metal one just not sure yet.

Yes I stretch the skin and then top it on the peel.  With this larger diameter, it would be extremely difficult to drag it on the peel or slide the peel underneath it.  I would recommend a larger wooden peel instead of metal one for this style. 

Offline Johnny the Gent

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Re: I almost forgot how good these are!
« Reply #61 on: September 05, 2013, 08:44:24 AM »
The Power flour performs really well with this style.  I am very impressed with the results.  It has a nice balance of tenderness and crispness.  It also keep really well with no toughness.  It should be a regular in my pantry.  I used the same formula as with Central Milling baked for about 3:45-4 mins @ 650F.

bakeshack, if I were to make some 18" NY style pies in a WFO, I'd model them after yours.  In my eye, those leave very little to be desired. (maybe just a sprinkle of marjoram  ;D).
Il miglior fabbro

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #62 on: September 05, 2013, 11:49:39 AM »
bakeshack, if I were to make some 18" NY style pies in a WFO, I'd model them after yours.  In my eye, those leave very little to be desired. (maybe just a sprinkle of marjoram  ;D).

Thank you for the kind words!  The sauce actually had a little bit of marjoram in it. 

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #63 on: September 29, 2013, 05:37:21 AM »
Some more NY pies from last weekend.  The Pendleton Power flour is awesome. 

Offline vincentoc13

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Re: I almost forgot how good these are!
« Reply #64 on: September 29, 2013, 02:07:29 PM »
Marlon,

All I can say is wow! beautiful looking pies.  What was the bake temp/time for these pies? do you prefer Power Flour over the All Trumps for NY style pies?

Offline bakeshack

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Re: I almost forgot how good these are!
« Reply #65 on: September 29, 2013, 05:39:14 PM »
Marlon,

All I can say is wow! beautiful looking pies.  What was the bake temp/time for these pies? do you prefer Power Flour over the All Trumps for NY style pies?

Thank you!  These were baked for about 3:30-3:45 @ 650-675F.  I don't like 100% All trumps for NY pizza.  The Powe flour gives you the ideal texture, IMO.


Offline vincentoc13

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Re: I almost forgot how good these are!
« Reply #66 on: October 02, 2013, 07:34:39 PM »
Marlon,

Any chance of me picking up some Power Flour from you? Ive run out of the All Trumps I really want to give Power Flour a try.
Awhile back you offered for us to meet up and I could pickup some flour from you.  I tried to PM you, but couldn't get it to go through.

If the offer still stands that would be great, just let me know and it will be at your convenience.

Thank you,

Vince


 

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