Author Topic: Pie from a recent (hot) trackday  (Read 89 times)

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Offline Gags

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  • Location: Huntington Beach, CA
Pie from a recent (hot) trackday
« on: Today at 05:54:48 PM »
Hi All,

It's been awhile, but my love of pizza never wanes!
Did 16 pizzas at a recent trackday and had a blast.
I've been using baker's yeast and also using a 30-minute autolyse.
With the flour thoroughly hydrated, I notice the dough is stickier, but either that or the fresh yeast is resulting in a nice billowy cornicione.
I was trying to adapt to the Nevada heat and had to adjust my dough balling timeline.
I usually ball about 5-6 hours in advance of service, but with high ambient temperature, I reballed with only 2 hours until dinner and was very happy with the result.
Here was a pistachio pesto and sausage pie.

« Last Edit: Today at 06:01:06 PM by Gags »
"I'd trade it all for just a little bit more"

Offline TXCraig1

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    • Craig's Neapolitan Garage
Re: Pie from a recent (hot) trackday
« Reply #1 on: Today at 06:19:34 PM »
Sweet pie.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Killa Joe

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Re: Pie from a recent (hot) trackday
« Reply #2 on: Today at 06:23:59 PM »

Offline jvp123

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  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Pie from a recent (hot) trackday
« Reply #3 on: Today at 06:24:27 PM »
 ^^^  Are you shipping these too?  ;)
Jeff

Online parallei

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Re: Pie from a recent (hot) trackday
« Reply #4 on: Today at 06:59:48 PM »
Lovely. :chef:

Offline deb415611

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Re: Pie from a recent (hot) trackday
« Reply #5 on: Today at 07:13:23 PM »
Deb


 

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