Author Topic: Post a Pic of Your Pie - Daily Update  (Read 181268 times)

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Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #475 on: March 08, 2014, 11:50:26 PM »
Link to my 2nd Detroit Style pie.....AWESOME!!!

jon

http://www.pizzamaking.com/forum/index.php?topic=30396.msg306107#msg306107
Dang....that puppy looks awesome dude.  :chef:

Bob
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Offline DIY Whiz

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Re: Post a Pic of Your Pie - Daily Update
« Reply #476 on: March 09, 2014, 01:28:21 PM »
Lunch today - Pizza Hut clone.  Used the recipe listed on the site (http://www.pizzamaking.com/panpizza.php). The crust was spot on to Pizza Hut, however my sauce (7/11) and Grange cheese made it taste more like a NJ Sicilian pizza... which is not a bad thing at all  :D  My family enjoyed it.

« Last Edit: March 09, 2014, 03:20:56 PM by DIY Whiz »
Pete

Offline dmcavanagh

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Re: Post a Pic of Your Pie - Daily Update
« Reply #477 on: March 09, 2014, 02:57:41 PM »
@DIY Whiz, I have a dough mixing in my bread machine at this moment that is so close to that recipe it's scary! I'll let you know how it tastes, maybe I'll try it for a pizza sometime. :chef:
Rest In Peace - November 1, 2014

Offline Davydd

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Re: Post a Pic of Your Pie - Daily Update
« Reply #478 on: March 09, 2014, 07:40:30 PM »
Home alone this week and I am beginning feel like that guy who ate nothing but pizza for 25 years. It ends Tuesday and then we hit the road in our RV so I suspect my pizza making will be suspended though I have been making plans to try a Dutch oven pizza over charcoal.

So today I went rummaging through the fridge to see what was left since we are trying to draw down its contents. I found a package of smoked sockeye salmon from Alaska, some feta cheese, banana peppers, and Old Fashion Barbeque Sauce from a small joint called Chubby's in Maryland. I combined those ingredients with some black olives, chopped onions and parmesan cheese, and baked again on the Breville Crispy Crust Pizza Maker. I'm getting that crust down but it doesn't leopard like a wood fired oven.
Davydd

Offline pythonic

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Re: Post a Pic of Your Pie - Daily Update
« Reply #479 on: March 09, 2014, 08:33:26 PM »
Nate, I currently am using a 48 hour cold rise. I have not used any kind of false ceiling. I have 4 rack positions in my oven. I am using the second, if the top is considered first.

Wayne

Wayne,

Do you have a gas stove?  Try 2nd from the bottom.  More heat...better crust.
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: Post a Pic of Your Pie - Daily Update
« Reply #480 on: March 09, 2014, 08:35:32 PM »
Home Run Inn tonight.  Needed more oil but it came out alright.
If you can dodge a wrench you can dodge a ball.

Offline waynesize

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Re: Post a Pic of Your Pie - Daily Update
« Reply #481 on: March 09, 2014, 08:39:52 PM »
Nate, I am working with an electric oven. I am using the broiler to get the top done while the stone cooks the bottom. Friday and Saturdays pies turned out pretty good.

Wayne

Offline pythonic

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Re: Post a Pic of Your Pie - Daily Update
« Reply #482 on: March 09, 2014, 08:41:25 PM »
Nate, I am working with an electric oven. I am using the broiler to get the top done while the stone cooks the bottom. Friday and Saturdays pies turned out pretty good.

Wayne

Ok gotcha.  I have a completely different oven.  Try the shorter knead times and see if it helps with the tenderness.  Once my dough looks cottage cheesey I stop.
If you can dodge a wrench you can dodge a ball.

Offline waynesize

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Re: Post a Pic of Your Pie - Daily Update
« Reply #483 on: March 09, 2014, 08:44:26 PM »
Thanks Nate. I will knead less and see how it goes. I may start another topic to follow my progress. I don't want to clutter this one up.  :-[

Wayne


Online jeff v

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Re: Post a Pic of Your Pie - Daily Update
« Reply #484 on: March 09, 2014, 09:46:14 PM »
First pizza out of the WFO this year. I said I would post it either here or the thread of shame. :P Pretty happy with it.
Back to being a civilian pizza maker only.

Offline pythonic

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Re: Post a Pic of Your Pie - Daily Update
« Reply #485 on: March 11, 2014, 01:18:45 PM »
Jim Lahey no knead formulation.  KAAP, 14hr rise, 3 minute bake.

Texture was nice but dough was flavorless.  Bottom not cooked enough.  Not sure if I will attempt again.

Tomatoes if you are wondering are the Alta Cucina Plums.

Nate
« Last Edit: March 11, 2014, 01:21:03 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #486 on: March 11, 2014, 01:53:58 PM »
Well, at least that crust sure looks mighty fine....so you get a "way to go :chef:" from me!  ;D

Bob
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Online waltertore

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Re: Post a Pic of Your Pie - Daily Update
« Reply #487 on: March 11, 2014, 02:25:53 PM »
a  5 day  cold ferment

Offline pythonic

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Re: Post a Pic of Your Pie - Daily Update
« Reply #488 on: March 11, 2014, 02:35:49 PM »
Well, at least that crust sure looks mighty fine....so you get a "way to go :chef:" from me!  ;D

Bob

Thanks Bob.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #489 on: March 11, 2014, 02:56:49 PM »
a  5 day  cold ferment
What temp is your oven Walter....ever tried going higher?

Bob
"Care Free Highway...let me slip away on you"

Online waltertore

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Re: Post a Pic of Your Pie - Daily Update
« Reply #490 on: March 11, 2014, 03:26:36 PM »
What temp is your oven Walter....ever tried going higher?

Bob

Hi Bob:  We run the ovens around 560.  Any higher and the bottoms burn.  The stones in our ovens blow away the new stones.  They brown evenly top/bottom/rim/almost no temp loss when running full tilt.  I love my blodgett 1000's :chef:  Walter

Offline scupbucket

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Re: Post a Pic of Your Pie - Daily Update
« Reply #491 on: March 13, 2014, 11:03:23 PM »
Getting closer to a decent NY pie... some pepperonis decided they didn't like where they were and migrated a little closer to the center. Chalk that one up to an uneven stretch. Took it to my buddy's beer shop and was gone in 60 seconds... got 6 thumbs up... :)




Offline adletson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #492 on: March 14, 2014, 11:00:45 AM »
That looks like expert stretching scup.  The rim is tight and even.  If mine ever migrates that little I'm gonna call it a success!

Offline JD

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Re: Post a Pic of Your Pie - Daily Update
« Reply #493 on: March 14, 2014, 11:03:15 AM »
Getting closer to a decent NY pie... some pepperonis decided they didn't like where they were and migrated a little closer to the center. Chalk that one up to an uneven stretch. Took it to my buddy's beer shop and was gone in 60 seconds... got 6 thumbs up... :)

That looks really good scup... nice work.

Offline scupbucket

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Re: Post a Pic of Your Pie - Daily Update
« Reply #494 on: March 14, 2014, 04:35:15 PM »
Gettin there... thanks guys  :)

Offline DIY Whiz

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Re: Post a Pic of Your Pie - Daily Update
« Reply #495 on: March 14, 2014, 07:34:18 PM »
Nothing fancy, NY style -> 7/11 sauce, Grande cheese and a 3 day cold ferment

Pete

Offline Hillbilly

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Re: Post a Pic of Your Pie - Daily Update
« Reply #496 on: March 14, 2014, 09:19:53 PM »
4 day cold ferment, with mushrooms, post bake basil, home made Italian sausage and the following home smoked ingredients, chicken, back bacon & mozza. I love this new hobby. It's fun and tastes good.  ;D


Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #497 on: March 14, 2014, 10:04:48 PM »
I love this new hobby. It's fun and tastes good.  ;D
Yep...sure beats being a Wino hanging out under the bridge.  ;D

And you have advanced quickly Hillbilly....turning out some delicious looking pies there man.
Thanks for the pics!  :chef:

CB
"Care Free Highway...let me slip away on you"

Offline norma427

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Re: Post a Pic of Your Pie - Daily Update
« Reply #498 on: March 14, 2014, 10:25:05 PM »
Fat Flakes combined with a frozen dough ball from the supermarket= Deep Dish pizza.

Offline tibort

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Re: Post a Pic of Your Pie - Daily Update
« Reply #499 on: March 15, 2014, 12:00:53 PM »
From electric home oven at about 550F for 6 minutes...  :)