Author Topic: Sunday bake in my WFO  (Read 1415 times)

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Offline Polo1523

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Sunday bake in my WFO
« on: May 27, 2013, 01:08:12 AM »
Today i made 7 pies turned out to perfection hope you enjoy the pics.
Regards Leo.


Offline Polo1523

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Re: Sunday bake in my WFO
« Reply #1 on: May 27, 2013, 01:08:56 AM »
Baking temp 800 degrees 2minute bake
16" pies crispy outside tender and soft inside.
« Last Edit: May 27, 2013, 01:11:47 AM by Polo1523 »
Regards Leo.

Offline f.montoya

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Re: Sunday bake in my WFO
« Reply #2 on: May 27, 2013, 04:06:40 AM »
Is that pesto & pepperoni in the first two pics? That sounds awesome if it is!! Very, very tasty looking pies, Polo1523. That crust reminds me of some of the really good ones I ate in NY when I was on my honeymoon trip. Would you mind sharing your dough details with us?

Offline Chaze215

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Re: Sunday bake in my WFO
« Reply #3 on: May 27, 2013, 08:27:16 AM »
Pizzas look great! I know Ev said that when he bakes NY Style in his WFO, the majority of the bake time is off the floor. Is this the case for you as well?
Chaz

Offline Polo1523

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Re: Sunday bake in my WFO
« Reply #4 on: May 27, 2013, 09:28:00 AM »
Hi yes the first one is pesto and pepperoni and a drizzle of evoo with garlic infusion.
2nd one has olives marinated with red wine and herbs,  caramelized onions, mini bela shrooms
Than margueritta and cheese pizza
Regards Leo.

Offline Jet_deck

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Re: Sunday bake in my WFO
« Reply #5 on: May 27, 2013, 09:30:23 AM »
Nice pies, stellar! :chef:
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Polo1523

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Re: Sunday bake in my WFO
« Reply #6 on: May 27, 2013, 09:31:57 AM »
Hi chase yes steve is right ny pies bake so fast,  i baked one at 900 plus and had to raise with the peel, so I let the temp go lower 800 or a little lower and still takes only 2 minutes just one turn
Regards Leo.

Offline Polo1523

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Re: Sunday bake in my WFO
« Reply #7 on: May 27, 2013, 09:35:24 AM »
F montoya I will post the recipe later in the day I dont have it with me now kind of remember but not exactly i owe you and thanks for the kind comments, this is my 4th bake and everytime I am improving thanks to all in the forum.
Regards Leo.

Offline shuboyje

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Re: Sunday bake in my WFO
« Reply #8 on: May 27, 2013, 09:58:43 AM »
800F for 2 minutes wouldn't be my first choice for New York style in a WFO, I personally go for 650-700F with no live fire(only coals) for 4-5 minutes.
-Jeff

Offline Polo1523

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Re: Sunday bake in my WFO
« Reply #9 on: May 27, 2013, 10:22:01 AM »
Eventually goes lower than 800 but that is my start point.
I got great results so I will keep up the high temps
« Last Edit: May 27, 2013, 11:34:57 AM by Polo1523 »
Regards Leo.


Offline shuboyje

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Re: Sunday bake in my WFO
« Reply #10 on: May 27, 2013, 11:38:46 AM »
Sorry, most of us come here to share and learn.  I guess since you have already achieved perfection I will just sit back and watch from here on out.
-Jeff

Offline Polo1523

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Re: Sunday bake in my WFO
« Reply #11 on: May 27, 2013, 11:49:23 AM »
Sorry about that no mean to be rude,  i am not perfect at all,  just said this bake was good i am a starter thank you for your advise i will try lower temps and see the difference I followed steve ev advise because I like how hes pies come out but defenitely I am open to comments sorry about that.
Regards Leo.

Offline Polo1523

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Re: Sunday bake in my WFO
« Reply #12 on: May 28, 2013, 09:50:14 PM »
Sorry to take long posting the recipe i used. 085 TF,  59 % hydration. . 25 idy 1.90 salt 2day cold ferment for a 17 " pie but I only stretch it to 16 wanted a big cornizione not sure if i am wrong with the salt any comment?
Regards Leo.

Offline Chaze215

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Re: Sunday bake in my WFO
« Reply #13 on: May 28, 2013, 09:57:06 PM »
Sorry to take long posting the recipe i used. 085 TF,  59 % hydration. . 25 idy 1.90 salt 2day cold ferment for a 17 " pie but I only stretch it to 16 wanted a big cornizione not sure if i am wrong with the salt any comment?
What kind of flour did you use?
Chaz

Offline Polo1523

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Re: Sunday bake in my WFO
« Reply #14 on: May 29, 2013, 12:49:12 AM »
KASL flour
Regards Leo.