Author Topic: Post a Pic of Your Pie - Daily Update  (Read 48332 times)

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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

Offline 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.

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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Offline 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"


Offline 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.
Josh

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
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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.
Always working and looking for new information!

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...  :)