Author Topic: Post a Pic of Your Pie - Daily Update  (Read 213815 times)

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Offline pnicefor

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Re: Post a Pic of Your Pie - Daily Update
« Reply #200 on: November 19, 2013, 09:00:09 PM »
Caputo flour,  62 percent hydration. 
EXCERCISE
EX ● ER ● CISE
EX ● AR ● SIZE
EGGS ● ARE ● SIDES
FOR BACON


Offline pnicefor

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Re: Post a Pic of Your Pie - Daily Update
« Reply #201 on: November 19, 2013, 09:00:56 PM »
Caputo flour,  62 percent hydration. 
EXCERCISE
EX ● ER ● CISE
EX ● AR ● SIZE
EGGS ● ARE ● SIDES
FOR BACON

Offline kramer73

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Re: Post a Pic of Your Pie - Daily Update
« Reply #202 on: November 21, 2013, 07:36:49 PM »
Made a Randy's crust today, and was very impressed.  Might be my new crust for awhile.

Genoa salami and mozzarella.


Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #203 on: November 21, 2013, 09:11:34 PM »
Haven't made pizza in a couple of weeks since I left for vacation. 

Dough made with cake yeast is in the wine cooler now for an overnight 62-degree rest!)


Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #204 on: November 21, 2013, 09:21:08 PM »
Cake yeast , let me know how that turns out. What area of orlando do you live by ?

Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #205 on: November 25, 2013, 02:24:29 PM »
Pepperoni, chorizo, provolone, romano, and fresh motzarella

Offline Rinoxxx

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Re: Post a Pic of Your Pie - Daily Update
« Reply #206 on: December 04, 2013, 12:46:48 AM »
My 2 newest Pizzas. Not bad for a noob I guess lol, been at this for about 2 months now. Cold fermented dough for about 48 hours. Used KA organic bread flour, Cento SM tomatoes, block Frigo Mozzarella cheese.   Would of tasted better if Giants didn't lose to the damn Cowboys  :'( lol
« Last Edit: December 04, 2013, 12:57:41 AM by Rinoxxx »
Sam

Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #207 on: December 04, 2013, 08:19:26 AM »
Looks good Rinoxxx. 

I use the Cento's too. 

Here is what I do to make a great sauce for Neopolitan style pizzas.

You need two mixing bowls.   I found that if you pour the contents of the entire can in a mesh strainer (medium courseness) that fits over a bowl and gently open the fruits with your hands, much of the extra water will drain off.    I usually wait 15-20 minutes. 

Then you can process the fruits and puree any way you see fit.

If you like chunky, then pull the flesh out of th mesh strainer and place the pieces in a clean bowl.  Place the mesh strainer and tomato/puree mixture over the clean bowl Use a stiff silicone spatula and press/scrape the remaining puree and parts through the mesh strainer.  This will filter out a lot of the seeds and any tough "core" parts of the fruits.  When you are finished, be sure to scrape the bottom of the mesh strainer with the spatula to get all the goodness out.

Add 1 tsp kosher salt.  1 tsp olive oil and 1/4 to 1/2 tsp of garlic powder...

Mash up the flesh and sauce up in the clean bowl.   Or a perhaps a couple of quick grinds with a stick blender.   Let sit for 30 minutes minimum... preferably several hours or more.

If you wanted a sauce for NY-style or deep dish... then add a little splash of honey, some oregano and basil... perhaps a few grinds of black pepper...  works great!
« Last Edit: December 04, 2013, 08:21:52 AM by Qarl »

Offline Rinoxxx

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Re: Post a Pic of Your Pie - Daily Update
« Reply #208 on: December 04, 2013, 10:17:10 AM »
Thank you!! What I am doing now is I drain the can, then use a food mill then I add fresh basil, fresh oregano, freshly ground  black pepper, dash of crushed red pepper, dash of sea salt, dash of organic extra virgin olive oil.
Sam


Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #209 on: December 04, 2013, 10:20:57 AM »
Yep, that'll work too!  :) :chef:

Offline Nata S.

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Re: Post a Pic of Your Pie - Daily Update
« Reply #210 on: December 04, 2013, 06:25:58 PM »
This is one of my personal favorites. In fact I made four of them last Monday for a going away party for a friend and three more yesterday for me.

It's made with mozzarella cheese, pepperoni, fresh mushrooms, black olives and pickled jalapeņos chiles. My sauce is a simple sauce made with Italian peeled tomatoes (excess water drained), dried Mexican oregano, a pinch of salt and ground black pepper along with a touch of dried seeds from a chile called 'chile de arbol' (tree chile).

Yes, I like it HOT!

Nata S.


Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #211 on: December 12, 2013, 07:48:41 PM »
Back in business...

100% Caputo at 62.5% hydration, 3% salt, 2% Camaboldi, 24 hours bulk at 65 degrees, 25 hours balled at 65 degrees.

Alessi San Marzano Tomatos (new), Bufalo Mozz (Costco), Parmesan, EVOO, Basil

Launched at about 780 degrees in Blackstone for a little over 2 mins.

I'll review the Alessi tomatoes in my other thread.

Going to go back to about 61% or maybe even 60%.  The dough is very soft when handling.
« Last Edit: December 12, 2013, 07:50:33 PM by Qarl »

Offline Simple Man

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Re: Post a Pic of Your Pie - Daily Update
« Reply #212 on: December 16, 2013, 03:21:22 PM »
Basic pepperoni, sausage and onion on thin crust. Still learning but making progress.
« Last Edit: December 16, 2013, 03:25:56 PM by Simple Man »
Dave

Offline barkonbutts

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Re: Post a Pic of Your Pie - Daily Update
« Reply #213 on: December 18, 2013, 10:10:12 AM »
Did a stuffed crust for the kids.. they always like these... and a bbq chicken for me... both were quite good!  Used string cheese for the stuffing.. makes it quite easy!
Maken Pizza For Enjoyment at Home!!

Offline kramer73

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Re: Post a Pic of Your Pie - Daily Update
« Reply #214 on: December 18, 2013, 12:34:05 PM »
I like the looks of that ^!!!  Tell me about your crust and toppings please :)

Offline pythonic

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Re: Post a Pic of Your Pie - Daily Update
« Reply #215 on: December 18, 2013, 03:37:35 PM »
All Trumps
5 day ferment
If you can dodge a wrench you can dodge a ball.

Offline Aimless Ryan

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Re: Post a Pic of Your Pie - Daily Update
« Reply #216 on: December 18, 2013, 04:23:12 PM »
Was that dough prefermented, Nate?
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.


Offline pythonic

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Re: Post a Pic of Your Pie - Daily Update
« Reply #217 on: December 18, 2013, 05:18:27 PM »
Was that dough prefermented, Nate?

Yes Ryan.  About a 6hr poolish.
If you can dodge a wrench you can dodge a ball.

Offline dmcavanagh

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Re: Post a Pic of Your Pie - Daily Update
« Reply #218 on: December 18, 2013, 05:58:04 PM »
@Rinoxxx

Where do you get the blocks of Frigo cheese? Is it solid or a little soft? Frigo and Dragone are both products of Saputo, I have found the Frigo, at least in the 1 lb. packages to be a little soft, whereas the Dragone mozzarella to be more solid and a little easier to grate.
Rest In Peace - November 1, 2014

Offline Aimless Ryan

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Re: Post a Pic of Your Pie - Daily Update
« Reply #219 on: December 18, 2013, 06:45:26 PM »
Yes Ryan.  About a 6hr poolish.

About 10-12 years ago, I always used to do a preferment. Oddly, considering prefermenting is not exactly for beginners, this was when I was what I'd now consider pretty much a beginner (even though I thought I was the effin' man at the time). I got the preferment idea from one of the owners of a really good Italian restaurant where I used to work (as a banquet server at the time), after he told me the basic idea of how they made their pizza dough. Their pizza was a minor menu item, and their techniques were what I'd now consider very amateur (rolling pin, using pasta sauce from the line, etc.), but I loved their pizza, and I probably would now, too.

When I started making dough based on what the owner had told me, I'd do a 12 or 24-hour preferment. I think I used 2 TBS of sugar per pound of flour. (What was I thinking?) From what I remember about my pizzas, your pizza looks a lot like my pizzas from those days (although I'm sure you don't use anywhere near that much sugar). Particularly the blisters. That's why I asked. Even if I hadn't already known you sometimes use prefermented dough, I probably still would have wondered if this dough used a preferment.

Going back to the question where I asked myself "What was I thinking?," I actually remember what I was thinking. I was thinking, "This Alton Brown guy sure seems to know what he's talking about, so I'll do what he told me to do."

The funny thing is that I remember not liking my straight dough crusts for a long time after I stopped doing the preferment. Yet when I stopped doing the preferment, I never did it again, and I'm not sure why. I should try it again sometime soon (but not with 2TBS of sugar).
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline pythonic

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Re: Post a Pic of Your Pie - Daily Update
« Reply #220 on: December 19, 2013, 01:39:59 PM »
About 10-12 years ago, I always used to do a preferment. Oddly, considering prefermenting is not exactly for beginners, this was when I was what I'd now consider pretty much a beginner (even though I thought I was the effin' man at the time). I got the preferment idea from one of the owners of a really good Italian restaurant where I used to work (as a banquet server at the time), after he told me the basic idea of how they made their pizza dough. Their pizza was a minor menu item, and their techniques were what I'd now consider very amateur (rolling pin, using pasta sauce from the line, etc.), but I loved their pizza, and I probably would now, too.

When I started making dough based on what the owner had told me, I'd do a 12 or 24-hour preferment. I think I used 2 TBS of sugar per pound of flour. (What was I thinking?) From what I remember about my pizzas, your pizza looks a lot like my pizzas from those days (although I'm sure you don't use anywhere near that much sugar). Particularly the blisters. That's why I asked. Even if I hadn't already known you sometimes use prefermented dough, I probably still would have wondered if this dough used a preferment.

Going back to the question where I asked myself "What was I thinking?," I actually remember what I was thinking. I was thinking, "This Alton Brown guy sure seems to know what he's talking about, so I'll do what he told me to do."

The funny thing is that I remember not liking my straight dough crusts for a long time after I stopped doing the preferment. Yet when I stopped doing the preferment, I never did it again, and I'm not sure why. I should try it again sometime soon (but not with 2TBS of sugar).



Ryan,

For me the dough I have made using a preferment is the best tasting crust I've ever made.  I do a 15hr room temp and then a 48-72hr cold rise most of the time.  This dough is about 2% sugar.

Nate
If you can dodge a wrench you can dodge a ball.

Offline Aimless Ryan

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Re: Post a Pic of Your Pie - Daily Update
« Reply #221 on: December 19, 2013, 03:34:34 PM »
Ryan,

For me the dough I have made using a preferment is the best tasting crust I've ever made.  I do a 15hr room temp and then a 48-72hr cold rise most of the time.  This dough is about 2% sugar.

Nate

Looks like my sugar content was about 4.58%. That's nuts. Since I think my recipe at the time may have been based originally on Alton Brown's "Flat is Beautiful" recipe (but probably altered in some areas), that probably means I used something like 2-1/4 tsp of yeast (or whatever is the equivalent of one packet). That comes out to about 1.4% ADY. In case I haven't implied this very well, I'm not a fan of Alton Brown. (Seems like he's fading into obscurity now, which I think is a very good thing for future new pizzamakers.)

I remember my prefermented crust tasting awesome, too. Especially how it interacted with sauce. I'll have to do a preferment again soon, but with not-crazy ingredient quantities. I'm sure you've shared your formula somewhere (and I'm sure I've seen it). If so, can you point me to where I may find it?
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #222 on: December 21, 2013, 09:19:00 PM »
Tonight's pies... marinara... margherita... cheese

All using .1% cake yeast, caputo 00, 60% hydration, 2% salt.  48 hours in regular cold fridge.. 24 hours at 62 degrees to rise.  1 hour out before bake time.

Sauce was the new Alessi/Vigo San Marzano, drained and run through food mill.  Salt, garlic powder EVOO

Bufalo Mozzarella from Costco

Blackstone... launched at about 780 degrees


Online mitchjg

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Oh, the shame.......
« Reply #223 on: December 21, 2013, 09:50:05 PM »
This will need to be posted on the "wall of shame" - a failure to launch became a gross looking calzone.  At least the ingredients tasted good.

I wonder if I should start the "Thread of Shame"

 :-[
Mitch

Offline mkevenson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #224 on: December 22, 2013, 02:01:25 AM »
This will need to be posted on the "wall of shame" - a failure to launch became a gross looking calzone.  At least the ingredients tasted good.

I wonder if I should start the "Thread of Shame"

 :-[


Only if you wish. Might be entertaining and more of us could post there.

Mark
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