Author Topic: Finally Home and Making pies  (Read 5994 times)

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Offline CopperTop

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Finally Home and Making pies
« on: May 20, 2013, 02:21:04 PM »
Been happy with the pies baking in 800F plus temperatures. 60% hydration. Is there anyone living near Charlottesville, Va??  Would love to welcome any pizza tasters!  I think everyone at home is getting tired of pizza.  I may need to buy a bigger jar of italian made Nutella.

Picture of the first bake yesterday. 


Offline slybarman

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Re: Finally Home and Making pies
« Reply #1 on: May 20, 2013, 02:48:48 PM »
Damn - nice pie. Wish I was closer, I would stop by every night.

Offline landras

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Re: Finally Home and Making pies
« Reply #2 on: May 20, 2013, 03:36:06 PM »
Very nice looking pies!

Offline Jackie Tran

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Re: Finally Home and Making pies
« Reply #3 on: May 20, 2013, 03:39:10 PM »
Beautiful work!

Offline csafranek

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Re: Finally Home and Making pies
« Reply #4 on: May 20, 2013, 04:00:26 PM »
looks great!  I think you are ready!

Offline TXCraig1

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Re: Finally Home and Making pies
« Reply #5 on: May 20, 2013, 04:24:50 PM »
Beautiful work!

Wow, no kidding; that pie is stunning.

Did the crumb stand open like that when you cut it, or did you have to pull it back open for the picture?

Will you share your full formula and workflow, bake time, etc.
Pizza is not bread.

Offline deb415611

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Re: Finally Home and Making pies
« Reply #6 on: May 20, 2013, 05:22:40 PM »
Beautiful!

I lived in Montpelier several years ago and I am wishing I was still there, I'd be happy to taste those

Offline bakeshack

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Re: Finally Home and Making pies
« Reply #7 on: May 20, 2013, 06:37:11 PM »
Great job!  What did you use to cut the mozzarella?  I like how it looks.

Offline dellavecchia

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Re: Finally Home and Making pies
« Reply #8 on: May 20, 2013, 07:13:31 PM »
I will add to the applause - excellent bake. Looks like that oven was worth the cost!

John

Offline f.montoya

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Re: Finally Home and Making pies
« Reply #9 on: May 20, 2013, 07:27:31 PM »
I know what you mean about everyone at home getting tired of pizza! It's getting that way at the Montoya casa these days. I think they're getting even more tired of me with my cameras around all the time.  :-D

And by the way, your Margherita is teasing me. We need 3D on the forum so I can look at her from all angles!!  :drool:


Offline slybarman

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Re: Finally Home and Making pies
« Reply #10 on: May 20, 2013, 07:28:52 PM »
LOL. My kids and I would eat pizza seven days a week if my wife would let us.

Offline f.montoya

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Re: Finally Home and Making pies
« Reply #11 on: May 20, 2013, 07:34:29 PM »
LOL. My kids and I would eat pizza seven days a week if my wife would let us.

So let me get this straight, slybarman. Standing between you and heaven is...your wife? She's got to go!!  :-D

Offline slybarman

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Re: Finally Home and Making pies
« Reply #12 on: May 20, 2013, 07:53:23 PM »
So let me get this straight, slybarman. Standing between you and heaven is...your wife? She's got to go!!  :-D

Oh hell no. You are not leaving me alone with the little hell raisers. I need my wife just to keep it a fair fight.  >:D
« Last Edit: May 20, 2013, 07:56:49 PM by slybarman »

Offline f.montoya

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Re: Finally Home and Making pies
« Reply #13 on: May 20, 2013, 07:57:51 PM »
Oh hell no. You are not leaving me alone with the little hell raisers. I need my wife just to keep it a fair fight.  >:D

LOL.

Offline mkevenson

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Re: Finally Home and Making pies
« Reply #14 on: May 21, 2013, 11:24:24 AM »
Welcome back. Nice trip? Sure hope that grey log (kitty) doesn't get thrown in the oven. :-D
 
Nics pie ^^^
 
Mark
"Gettin' better all the time" Beatles

Offline Serpentelli

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Re: Finally Home and Making pies
« Reply #15 on: May 23, 2013, 03:44:26 PM »
Sharlene,

It appears that you have benefitted greatly from your attendance at the various courses you have described, and by the look of these pies I am sure whatever pizza business venture you pursue will be a stunning success!

I agree with others that dough details as well as oven temp and bake times would be greatly appreciated!

John K
I'm not wearing hockey pads!

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #16 on: May 25, 2013, 08:14:52 PM »
Thanks for the kind words.  Sorry I've not been able to respond sooner. Hate it when the day job and daily responsibilities of life get in the way. I'm sitting at the car dealer now, and have some time to respond...

@ Craig: I cut the pie into four slices and took a shot of the best slice without touching the rim.  Though I think one of the pies didn't have the same lift. I will post the formula, workflow on another post.

@ Marlon: I usually just hand shred the cheese and let it sit on paper towel for a bit. Been playing around with different cheese brands.

@ John K: I've learned a lot from both Giulio and Roberto, and that's just the beginning... Need to start practicing more and learn through trial and error...

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #17 on: May 25, 2013, 10:29:23 PM »
Here is the formula used for the pizza shown above.   I am also making another batch of dough tonight.  Same formula.  I've taken some pictures which I will post below. And will continue to post (and show photographs) tomorrow when I cook in the afternoon.

1.680 kg Caputo 00 flour (100%)
1 kg cold water ( 59%)
50 grams salt (2.9%)...or 55 grams of salt in the summer
2 grams fresh yeast (0.12%)

Makes 10 dough balls. 250 grams each.

DAY ONE
1. Mix cold water and salt in a tub/bowl  container.
2. Add a couple of handfuls of flour, keep mixing with hands. Add yeast.
3. Add rest of flour, rotate hand (clockwise)  like a mixer as flour is added. Turn bowl counterclockwise.
4. As dough mass becomes shaggy, I move the dough to the counter and continue to knead, 8-10 minutes.
5. I use a punching motion of flat fist and work in the dough, folding the dough with fist, and punching in. Then I punch in opposite directions simulating the mixer.
6. Move around the dough, to pick up the flour on the counter. I let dough rest 15-20 minutes, do several folds, and ...
7. Place dough in a large container, big enough for dough to expand..let it sit in room temperature.  10-12 hours in winter, 6-8 hours in summer.
8. Refrigerate dough overnight. I will sometimes leave it out in room temperature, overnight.
SECOND DAY
9. If in fridge overnight,take it out and leave out for 2 hours at room temperature.
10. Form 250 grams dough balls, let sit in room temperature 4 hours before making pizza.

Lately, I've just been leaving the dough overnight.  Tomorrow morning, I will make the dough balls, stored in sealed container and return to fridge (4-6 hours).  I will take out a container of dough  1-2 hours before making pizza. 

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #18 on: May 25, 2013, 10:37:33 PM »
Picture 1: after 8 mins or so of kneading, I cover with tea towel and let it rest 10 mins on counter.
Picture 2: dough has relaxed and feels incredibly soft
Picture 3: after 3-4 folds...I put dough in sealed container, on the counter..
Picture 4: overnight.

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #19 on: May 26, 2013, 09:14:05 AM »
Dough temp this morning, 63F