Author Topic: Post a Pic of Your Pie - Daily Update  (Read 75069 times)

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Offline PizzaGarage

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Re: Post a Pic of Your Pie - Daily Update
« Reply #360 on: February 07, 2014, 10:41:49 PM »
Sure, I will write up the formulation, sauce and cheese blend, cooking instructions and post tomorrow

Dough:

Hydration 43
Yeast .3
Sea salt 1.75
Pure OO 3
Sugar White .5
Residue 2

48 hour ferment at 36 degrees

14" is 12oz, can make as thin as you want.  Dough is laminated, 3 folds and re-roll.  Dock heavy.  The thins in the pic are par bake, no cutter pan. For 4 min at 475 on stone. If you par bake you want slight ( very slight) brown spots, then it's done.  Between 3-4 min max.  You did not need to par-bake of course.

Sauce quantity: 14" is 6oz, 12" is 4 oz.

Sausage:

Depends on brand most are too light in fennel: I add the following to 1 pound Italian sausage
2 tsp fennel seeds
.5 tsp course ground black pepper
1 tsp ground fennel

This is heavy fennel but that's me, you can not use at all if you have a sausage you like.

Sauce:

28 oz stanislaus heavy puree
Add water for the thickness you like an oz at a time.
1/2 tsp  garlic powder
1/2 tsp marjoram
1/2 tsp dried thyme
1/2 tsp basil
1/2 tsp course ground blk pepper
1 tsp sea salt
2 TBL Domestic Romano fine grate

Cheese blend:

30% part skim mozzarella
30% provolone
20% whole milk mozzarella
20% mild white cheddar

Sprinkles on top are 50% oregano and 50% basil

Enjoy!!

« Last Edit: February 08, 2014, 10:41:27 AM by PizzaGarage »


Offline PizzaGarage

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Re: Post a Pic of Your Pie - Daily Update
« Reply #361 on: February 07, 2014, 10:44:21 PM »
taco pizza with a 'corn tortilla' crust 14" pan with 1/4" 'crust'

flour 150g
corn meal 150g
water 130g
corn oil 30g
shortening 30g
salt 6g
sugar 3g
yeast 3g
baking powder 1g

water and oil heated to 90ºf
dry ingredients mixed together
mixed in bread machine until rough, add shortening
mix 2-3 more minutes
let rest 30min
knead on oiled surface a few punches, ball. let rest 30min
roll to rough shape of your desired pan on a WELL oiled surface
trim to size, add scraps to the cut and roll out trying to keep the shape
place in greased pan, par baked at 10 minutes at lower rack at 500. i had to vent the middle once with a knife to let steam out
sauce/top/etc what you have to put on, while doing so preheat oven to 550

baked at 550 until color showed in the crust

topped with refried beans (made from black beans) mash them up roughly, salt/pepper to taste, fry in a non stick skillet
taco meat, tomatoes, cheddar/mozz/american cheese, taco sauce

sour cream and lettuce was added after baking and a slight cool down

and it was delicious!

This is really an interesting dough, with that much cornmeal did it taste crunchy like a corn tortilla?

Offline waynesize

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Re: Post a Pic of Your Pie - Daily Update
« Reply #362 on: February 08, 2014, 10:17:22 AM »
Friday night pie. 12" with sauce, cheese, pepperoni, bell pepper, red onion and jalapeño.
« Last Edit: February 08, 2014, 12:52:18 PM by waynesize »

Offline c0mpl3x

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Re: Post a Pic of Your Pie - Daily Update
« Reply #363 on: February 08, 2014, 09:38:48 PM »
This is really an interesting dough, with that much cornmeal did it taste crunchy like a corn tortilla?

yes, completely.  still had enough flour to be handled like dough, although i had to roll it out to get it to shape. 
Hotdogs kill more people than sharks do, yearly.

Offline c0mpl3x

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Re: Post a Pic of Your Pie - Daily Update
« Reply #364 on: February 08, 2014, 09:39:57 PM »
di fabio pie experiment from yesterday.
Hotdogs kill more people than sharks do, yearly.

Offline eddy212

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Re: Post a Pic of Your Pie - Daily Update
« Reply #365 on: February 09, 2014, 04:26:20 PM »
my NY style pie close up


Flour (100%):
Water (60%):
IDY (0.5%):
Salt (1%):
Oil (1%):
Total (162.5%):
Single Ball:
950.95 g  |  33.54 oz | 2.1 lbs
570.57 g  |  20.13 oz | 1.26 lbs
4.75 g | 0.17 oz | 0.01 lbs | 1.58 tsp | 0.53 tbsp
9.51 g | 0.34 oz | 0.02 lbs | 1.7 tsp | 0.57 tbsp
9.51 g | 0.34 oz | 0.02 lbs | 2.11 tsp | 0.7 tbsp
1545.3 g | 54.51 oz | 3.41 lbs | TF = N/A
257.55 g | 9.08 oz | 0.57 lbs
« Last Edit: February 09, 2014, 04:28:23 PM by eddy212 »

amyamrap

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Re: Post a Pic of Your Pie - Daily Update
« Reply #366 on: February 09, 2014, 10:52:06 PM »
Why? Because we like you!




Offline Rinoxxx

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Re: Post a Pic of Your Pie - Daily Update
« Reply #367 on: February 10, 2014, 02:15:49 AM »
All - I've been making my own pizzas since the beginning on Jan 2014.  This is a great site with loads of information for a beginner like me.  Here are the 2 16" NY style pies I made tonight using KASL and Cento SM for the sauce. This was a 48 hour cold rise.  2nd pie had slices of fresh mozzarella with fresh basil.   I been having trouble with the sauce but Sam and Walter helped with this batch... it tasted great!  I was putting WAY too much in the sauce.  I kept it simple this time.   Don't laugh, still trying to make these round.... its getting there  :D

Pete
Looks great Pete, glad you liked the  sauce  :)
Sam

Offline Rinoxxx

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Re: Post a Pic of Your Pie - Daily Update
« Reply #368 on: February 10, 2014, 02:20:24 AM »
This Sunday's Pizza ;D
Sam

Offline Simple Man

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Re: Post a Pic of Your Pie - Daily Update
« Reply #369 on: February 10, 2014, 07:21:25 AM »
Philly Cheese Steak
If you don't like the heat, move to Maine!


Offline Musky

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Re: Post a Pic of Your Pie - Daily Update
« Reply #370 on: February 10, 2014, 08:38:10 PM »
Philly Cheese Steak

Talk to me Simple Man.  I've been pondering that.  How did you top it?  I've been making some bread with a dough I think I could tweak to make a Sicilian type crust that would almost seem like a sandwich in pizza form.  And today I was thinking about steak, cheese, onions, and mushrooms. 

Kevin

Offline pythonic

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Re: Post a Pic of Your Pie - Daily Update
« Reply #371 on: February 10, 2014, 11:29:31 PM »
My Malnatis clone that I'm finally done messing with.
If you can dodge a wrench you can dodge a ball.

Offline dellavecchia

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Re: Post a Pic of Your Pie - Daily Update
« Reply #372 on: February 11, 2014, 05:12:35 AM »
Beautifully done. The crust color is spot on and the pie is balanced without too much topping.

John

Offline Simple Man

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Re: Post a Pic of Your Pie - Daily Update
« Reply #373 on: February 11, 2014, 07:18:06 AM »
[Talk to me Simple Man.  I've been pondering that.  How did you top it?  I've been making some bread with a dough I think I could tweak to make a Sicilian type crust that would almost seem like a sandwich in pizza form.  And today I was thinking about steak, cheese, onions, and mushrooms. 

Kevin/i]

OK, Here Goes,

Used a NY Style dough. Covered skin with a thin layer of alfredo sauce (Bertolli). Sautéed shaved steak, mushrooms, onions and red peppers until about 75% done then placed on top of alfredo sauce. Covered with pieces of sliced provolone and Cooper's sharp cheddar cheese (50/50). Baked on screen at 500-550F for about 7 mins.

Flavor was awesome but I think I will increase the TF next time as the amount of toppings was a bit much for the .90 TF I used.
If you don't like the heat, move to Maine!

Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #374 on: February 11, 2014, 07:42:18 AM »
My Malnatis clone that I'm finally done messing with.

Nate,

I've never had Malnatis pizza before, heck, I've never had deep dish before.  But your pizza makes me want to have it.  It is a gorgeous looking pie  :drool:
Mary Ann

Offline pythonic

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Re: Post a Pic of Your Pie - Daily Update
« Reply #375 on: February 11, 2014, 10:20:46 AM »
Beautifully done. The crust color is spot on and the pie is balanced without too much topping.

John


Thanks John.  A lot of trial and error went into it.  Gained probably 10 lbs in 2 weeks.  Haha.


Nate,

I've never had Malnatis pizza before, heck, I've never had deep dish before.  But your pizza makes me want to have it.  It is a gorgeous looking pie  :drool:

Thanks MaryAnn. Deep dish is extremely good.  You should give it a chance.

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

Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #376 on: February 11, 2014, 10:29:17 AM »
Some beautiful pies here folks!

Offline Musky

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Re: Post a Pic of Your Pie - Daily Update
« Reply #377 on: February 11, 2014, 10:40:59 AM »
[Talk to me Simple Man.  I've been pondering that.  How did you top it?  I've been making some bread with a dough I think I could tweak to make a Sicilian type crust that would almost seem like a sandwich in pizza form.  And today I was thinking about steak, cheese, onions, and mushrooms. 

Kevin/i]

OK, Here Goes,

Used a NY Style dough. Covered skin with a thin layer of alfredo sauce (Bertolli). Sautéed shaved steak, mushrooms, onions and red peppers until about 75% done then placed on top of alfredo sauce. Covered with pieces of sliced provolone and Cooper's sharp cheddar cheese (50/50). Baked on screen at 500-550F for about 7 mins.

Flavor was awesome but I think I will increase the TF next time as the amount of toppings was a bit much for the .90 TF I used.

Thank you, sir.  About what I has in mind.

Kevin

Offline pythonic

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Re: Post a Pic of Your Pie - Daily Update
« Reply #378 on: February 11, 2014, 01:42:16 PM »
Sure, I will write up the formulation, sauce and cheese blend, cooking instructions and post tomorrow

Dough:

Hydration 43
Yeast .3
Sea salt 1.75
Pure OO 3
Sugar White .5
Residue 2

48 hour ferment at 36 degrees

14" is 12oz, can make as thin as you want.  Dough is laminated, 3 folds and re-roll.  Dock heavy.  The thins in the pic are par bake, no cutter pan. For 4 min at 475 on stone. If you par bake you want slight ( very slight) brown spots, then it's done.  Between 3-4 min max.  You did not need to par-bake of course.

Sauce quantity: 14" is 6oz, 12" is 4 oz.

Sausage:

Depends on brand most are too light in fennel: I add the following to 1 pound Italian sausage
2 tsp fennel seeds
.5 tsp course ground black pepper
1 tsp ground fennel

This is heavy fennel but that's me, you can not use at all if you have a sausage you like.

Sauce:

28 oz stanislaus heavy puree
Add water for the thickness you like an oz at a time.
1/2 tsp  garlic powder
1/2 tsp marjoram
1/2 tsp dried thyme
1/2 tsp basil
1/2 tsp course ground blk pepper
1 tsp sea salt
2 TBL Domestic Romano fine grate

Cheese blend:

30% part skim mozzarella
30% provolone
20% whole milk mozzarella
20% mild white cheddar

Sprinkles on top are 50% oregano and 50% basil

Enjoy!!

Do u bake at 475 the whole time?
If you can dodge a wrench you can dodge a ball.

Offline PizzaGarage

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Re: Post a Pic of Your Pie - Daily Update
« Reply #379 on: February 11, 2014, 06:55:32 PM »
You bet.  I find it to be a great temp for the crackers, par bake and no par bake.


 

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