Author Topic: Deb's pizza thread  (Read 23106 times)

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Offline deb415611

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Re: Deb's pizza thread
« Reply #275 on: May 22, 2016, 09:02:09 PM »
thanks all

Great Deb...so good to see your pies again!


What kind of fresh mozz  does your Costco carry?...mine only has Belgoioso

they have polly-o fresh mozzarella and the garofalo buffalo mozz
Deb

Offline Jersey Pie Boy

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Re: Deb's pizza thread
« Reply #276 on: May 22, 2016, 09:34:43 PM »
My Costco, and the others nearby, have no buffalo mozz at all..I think I've seen the Polly-O, though it's a pretty good sized tub, if I remember correctly..is that one you buy..do you freeze some? I'm on  a search for a brand I enjoy. Tried the Galbani per, I think, Hodgey, and I liked it. Now am going to try the RD house brand and see how I like that. Thanks Deb

Online Jackie Tran

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Re: Deb's pizza thread
« Reply #277 on: May 22, 2016, 11:52:56 PM »
thanks all

they have polly-o fresh mozzarella and the garofalo buffalo mozz

I am sooooo envious! 

Offline jvp123

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Re: Deb's pizza thread
« Reply #278 on: May 23, 2016, 11:41:07 AM »
Nice pies Deb!  ;D
Jeff

Offline deb415611

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Re: Deb's pizza thread
« Reply #279 on: May 31, 2016, 08:02:52 PM »
couple NYish blackstone bakes
launched around 625 (on the 10psi, regulator 1 1/2 turns back, preheated on low, baked on low to mid point)

14", TF .08, 4 hour RT bulk, balled in fridge about 26 hours


80% Full Strength, 20 % Semola
water 65%
IDY .4
salt 2
oo 2
sugar 1
ldm 2

1 - pepperoni
2 - reesa inspired - all the olives on the pizza have been calling to me  .....   black & green olives, onions, sliced italian chicken sausage, red & green diced pizza
3 - a slice

really happy with these
Deb

Offline TXCraig1

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Re: Deb's pizza thread
« Reply #280 on: May 31, 2016, 08:04:17 PM »
Good looking pizza, however if you are going to invoke Reesa, I think it has to have jalapenos  :-D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
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Offline deb415611

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Re: Deb's pizza thread
« Reply #281 on: May 31, 2016, 08:05:53 PM »
Good looking pizza, however if you are going to invoke Reesa, I think it has to have jalapenos  :-D

the whole time i was making them i was kicking myself for not having any, next one will have them.  There is a healthy shake of crushed red pepper which I realize doesn't make up for them....
Deb

Offline norma427

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Re: Deb's pizza thread
« Reply #282 on: May 31, 2016, 09:30:44 PM »
Deb,

Great looking pies!  Did the crusts taste different when using 80% Full Strength and 20% Semola? 

Norma

Offline Jersey Pie Boy

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Re: Deb's pizza thread
« Reply #283 on: May 31, 2016, 11:04:20 PM »
Nice pies, Deb!


When you're baking at that range, do you find that preheating long and low is a better choice than blasting the prheat..I've tried both and I do like having the  BS ready in 7 minutes instead of a half-hour..but maybe I'm missing something I need to have. Thanks

Offline deb415611

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Re: Deb's pizza thread
« Reply #284 on: June 01, 2016, 07:15:38 AM »
Deb,

Great looking pies!  Did the crusts taste different when using 80% Full Strength and 20% Semola? 

Norma

I think that there was a little more chew and it was a little crunchier

Nice pies, Deb!


When you're baking at that range, do you find that preheating long and low is a better choice than blasting the prheat..I've tried both and I do like having the  BS ready in 7 minutes instead of a half-hour..but maybe I'm missing something I need to have. Thanks

i learned awhile ago that for the faster bakes a longer preheat was better so I have been doing the same with lower temps.  I think it gets the stone more saturated with heat.    I turn it on and then do things like prep toppings grate cheese.  I haven't really done any quick heats for awhile so I don't know if it really makes a difference.   
Deb

Offline Jersey Pie Boy

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Re: Deb's pizza thread
« Reply #285 on: June 01, 2016, 09:04:59 AM »
That's a great point, Deb.. I think it probably does make a difference..  I'd better return to slower preheats..it would explain why my stone temps drop faster and seem to take longer to recover..I appreciate that tip.

Offline norma427

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Re: Deb's pizza thread
« Reply #286 on: June 01, 2016, 09:21:25 AM »
I think that there was a little more chew and it was a little crunchier


Thanks Deb! The one reason I asked about your blend of Full Strength and semola is because I tried the a blend with both of those flours.

Norma


Offline deb415611

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Re: Deb's pizza thread
« Reply #287 on: June 01, 2016, 09:40:43 AM »
Thanks Deb! The one reason I asked about your blend of Full Strength and semola is because I tried the a blend with both of those flours.

Norma

what did you think Norma?
Deb

Offline norma427

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Re: Deb's pizza thread
« Reply #288 on: June 01, 2016, 09:51:46 AM »
what did you think Norma?

Deb,

I used about 18.25% Caputo semola, but the pizzas were baked in Steve's WFO so it was softer than most pizzas baked in a Blackstone.  I did really like the two pies.  I used 64% hydration and 2% olive oil.  I had to do a lot of stretches, folds and rests to get the dough strong after mixing in the Kitchen Aid.  Did you have to do any stretches and folds?

Norma


 

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