Author Topic: Finally Home and Making pies  (Read 6699 times)

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Offline CopperTop

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Re: Finally Home and Making pies
« Reply #20 on: May 26, 2013, 09:40:21 AM »
Doubled the recipe, 20 balls at 260 g


Offline CopperTop

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Re: Finally Home and Making pies
« Reply #21 on: May 26, 2013, 10:00:31 AM »
Fire started at 9 am... Been firing for an hour... Should have pre-heated yesterday but got stuck at car dealer.
« Last Edit: May 26, 2013, 10:04:06 AM by CopperTop »

Offline derricktung

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Re: Finally Home and Making pies
« Reply #22 on: May 26, 2013, 10:41:19 AM »
Beautiful pies!  And thanks for the workflow!

Let me know when you're in Chicago... it seems I have a lot to learn (hopefully will pick up a lot in the next week with multiple firings).  And I"d love to get together for some pie!  Perhaps a Chicago get together is in order...

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #23 on: May 26, 2013, 11:18:06 AM »
Let me know when you're in Chicago... it seems I have a lot to learn (hopefully will pick up a lot in the next week with multiple firings).  And I"d love to get together for some pie!  Perhaps a Chicago get together is in order...

Aren't you heading out of town next week?  Turns out we'll be in NYC again next week...maybe I'll get a chance to visit Paulie Gee's or Motorino. There's all these great information, recipes, videos, workflow, etc... out in the web and in this forum alone, now it's just a matter of practicing.  We'll be learning a lot as we go... dough is pretty straightforward. As I'm cooking more pizzas at home...now, I'm continuing to learn more about my oven..nuances, etc... and we're only going to learn as often as we use it. I didn't pre-heat him yesterday, so I hope he behaves today.

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #24 on: May 26, 2013, 07:22:28 PM »
800F + and bake time 70 seconds

Offline Chicago Bob

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Re: Finally Home and Making pies
« Reply #25 on: May 26, 2013, 09:30:35 PM »
Looks like he behaved yet again....great looking pies you are making CopperTop.  :chef:
"Care Free Highway...let me slip away on you"

Offline Chaze215

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Re: Finally Home and Making pies
« Reply #26 on: May 26, 2013, 10:55:33 PM »
Looks like you've nailed it! Do you prefer hand kneading vs a mixer?
Chaz

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #27 on: May 27, 2013, 12:54:48 AM »
Looks like he behaved yet again....great looking pies you are making CopperTop.  :chef:
Thanks!  It was easier to manage the oven with someone's help :)  One of the students from the wood fire oven class in Maine came down for pizzas today, and it was nice to have an extra pair of hands.

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #28 on: May 27, 2013, 01:01:49 AM »
Looks like you've nailed it! Do you prefer hand kneading vs a mixer?
I enjoy hand kneading and find it relaxing...when it's 10-20 pizza dough balls. My first pizza lesson was from Giulio who taught me how to hand knead.

But now I'm looking  to invest in a fork mixer, especially since I would rather use my time elsewhere (ie, making mozzerella)

Offline f.montoya

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Re: Finally Home and Making pies
« Reply #29 on: May 27, 2013, 07:28:50 AM »
What a beautiful yard and oven. Is all that green grass yours? In Japan, that would be way bigger than our public parks!!


Offline Serpentelli

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Re: Finally Home and Making pies
« Reply #30 on: May 27, 2013, 10:16:24 PM »
Doubled the recipe, 20 balls at 260 g

Sharlene,

Are you making 20 pies with those 20 dough balls? I think I am missing part of the equation! :)

John K
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Offline corkd

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Re: Finally Home and Making pies
« Reply #31 on: May 27, 2013, 10:33:03 PM »
But now I'm looking  to invest in a fork mixer, especially since I would rather use my time elsewhere (ie, making mozzerella)
beautiful oven & great looking pies. I vote for hand kneading....is it really that time consuming? + keeps those natural dough hooks strong!

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #32 on: May 27, 2013, 11:35:38 PM »
What a beautiful yard and oven. Is all that green grass yours? In Japan, that would be way bigger than our public parks!!
Since we got the oven, we've been spending more time outside and enjoying the yard.  The hearth of the oven truly brings the community together, in our case, our friends and neighbors. Our flock of sheep have been doing a great job of keeping the yard trim  :)

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #33 on: May 27, 2013, 11:40:17 PM »
Sharlene,

Are you making 20 pies with those 20 dough balls? I think I am missing part of the equation! :)

John K
Oops, sorry for the confusion.  The formula/recipe makes 10 pizzas at 250 grams, and usually double the recipe.  A recipe I used after Giulio's course. After Roberto's training, I've been weighing the dough balls at 260 g, out of habit.  Each day, I was balling 150 dough balls from a sack of Caputo.

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #34 on: May 27, 2013, 11:44:26 PM »
beautiful oven & great looking pies. I vote for hand kneading....is it really that time consuming? + keeps those natural dough hooks strong!
I really do enjoy hand kneading. So i will keep at it until I start making pizzas for the public.  At home, making 20 pizzas doesn't seem like a lot of work, but when I do the shopping, prep work, dough making, oven management, clean up, and then dishes..I'm exhausted!

Offline Peasant

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Re: Finally Home and Making pies
« Reply #35 on: May 30, 2013, 12:03:06 PM »
nice work & oven CopperTop!

Your blog looks like a good read too; do you update often?

Offline Seb

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Re: Finally Home and Making pies
« Reply #36 on: May 30, 2013, 02:51:23 PM »
Et c'est un four franšais en plus !  ;)

Offline Chicago Bob

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Re: Finally Home and Making pies
« Reply #37 on: May 30, 2013, 04:59:57 PM »
What he said.  ^^^
"Care Free Highway...let me slip away on you"

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #38 on: May 30, 2013, 07:25:27 PM »
Et c'est un four franšais en plus !  ;)
Absolument! Le meilleur four pour les pains.

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #39 on: May 30, 2013, 07:29:01 PM »
nice work & oven CopperTop!

Your blog looks like a good read too; do you update often?
Thanks! Not as often as I should!  I have about 6 blog articles still in draft form... And about to publish one today!  It's about my great experience during one-on-one training with Giulio Adriani ( Forcella).