Author Topic: Post a Pic of Your Pie - Daily Update  (Read 95135 times)

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Online mitchjg

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Re: Post a Pic of Your Pie - Daily Update
« Reply #580 on: April 05, 2014, 09:04:15 PM »
2 Weeks since the last Neo-NY / Elite NY / whatchamacallits at about 700 degrees (48 hours Ischia at 64).

We ate 'em fast.

- Mitch


Offline SlimTheMan

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Re: Post a Pic of Your Pie - Daily Update
« Reply #581 on: April 05, 2014, 09:24:58 PM »
It's tough having Friday night pizza night during Lent - boring, meatless pies, but yummy nevertheless.  Mitch, the Sicilian shots are for you  ;D  Happy Friday everyone!
Have you tried shrimp and onion???

Offline waynesize

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Re: Post a Pic of Your Pie - Daily Update
« Reply #582 on: April 05, 2014, 09:26:22 PM »
The last of seven pies I made tonight at my sister's house. I need a better stone. The bottoms did not get done well, on the last couple of pies.

Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #583 on: April 05, 2014, 10:11:55 PM »
2 Weeks since the last Neo-NY / Elite NY / whatchamacallits at about 700 degrees (48 hours Ischia at 64).

We ate 'em fast.

- Mitch

I would definitely eat those whatchamacallits!  ;D
Mary Ann

Online Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #584 on: April 06, 2014, 12:28:13 AM »
Tried an experimento tonight....
baked my usual Chi-town thin.....you know the one; http://www.pizzamaking.com/forum/index.php?topic=22946.0

cooked it half way on cutter pan in home oven(450) then tossed it sans pan on Blackstone grill('round 620)stone.
...got me a new way of thinking.  8)
« Last Edit: April 06, 2014, 11:09:52 AM by Chicago Bob »
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Offline dmcavanagh

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Re: Post a Pic of Your Pie - Daily Update
« Reply #585 on: April 06, 2014, 12:52:28 AM »
haven't been making many pizzas lately, this was going to be an attempt to copy the tomato pies from the Roma Deli in Utica, NY but my daughter requested this.
Rest In Peace - November 1, 2014

Offline dogboy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #586 on: April 06, 2014, 08:32:38 AM »
Tried an experimento tonight....
baked my usual Chi-town thin.....you know the one; http://www.pizzamaking.com/forum/index.php?topic=22946.0

cooked it half way on cutter pan in home oven(450) then tossed it sans pan on Blackstone grill('round 620)stone.
...got me a new way of thinking.  8)
I'm drooling!!!! Been pizza free since March 23..... ugh... can you cook thin crust on the BS from start to finish??

Online Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #587 on: April 06, 2014, 11:22:47 AM »
I'm drooling!!!! Been pizza free since March 23..... ugh... can you cook thin crust on the BS from start to finish??
You sure can. This was just something I goofed around with dog.

Here's one I did from start to finish without the cutter pan.  http://www.pizzamaking.com/forum/index.php?topic=25127.msg293502#msg293502
"Care Free Highway...let me slip away on you"

Offline waynesize

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Re: Post a Pic of Your Pie - Daily Update
« Reply #588 on: April 06, 2014, 12:47:44 PM »
I think I am addicted.  :-[  Had a dough ball left from last night. So, here is lunch!

Wayne

Offline deb415611

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Re: Post a Pic of Your Pie - Daily Update
« Reply #589 on: April 06, 2014, 07:09:20 PM »
work has been crazy, working all weekend so I figured I would experiment.  I had my husband pick up some dough at the grocery store.  It's from a local bakery and I was pleasantly surprised when I read the ingredients ....  flour, water, salt and yeast.   I decided to do some higher heat testing on the blackstone (only mod is washers) .   Launched at 950,   just over a minute.  I shuffle it towards back right of stone so it's closer to the heat as it comes around by burner.  Bottom was a little well done but not inedible.   I'd buy the dough again if I couldn't make it (don't see it happening any time soon but....).   Need to cut back on the tomatoes , had gumline in a few places.   For the amount of thought and time I put into it I'm happy.  Way better than any take out I can get here.

Deb


Online Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #590 on: April 06, 2014, 11:14:51 PM »
work has been crazy, working all weekend so I figured I would experiment.  I had my husband pick up some dough at the grocery store.  It's from a local bakery and I was pleasantly surprised when I read the ingredients ....  flour, water, salt and yeast.   I decided to do some higher heat testing on the blackstone (only mod is washers) .   Launched at 950,   just over a minute.  I shuffle it towards back right of stone so it's closer to the heat as it comes around by burner.  Bottom was a little well done but not inedible.   I'd buy the dough again if I couldn't make it (don't see it happening any time soon but....).   Need to cut back on the tomatoes , had gumline in a few places.   For the amount of thought and time I put into it I'm happy.  Way better than any take out I can get here.
Prrrr...looky the spots on that baby.  :chef:
"Care Free Highway...let me slip away on you"

Offline deb415611

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Re: Post a Pic of Your Pie - Daily Update
« Reply #591 on: April 07, 2014, 06:32:14 AM »
Prrrr...looky the spots on that baby.  :chef:

no kidding, I never expected that from dough that was sitting in the dairy aisle, that's why I posted it, it's far from a perfect pizza but way beyond my expectations

bob - your chi-thin above looks great
Deb

Offline mkevenson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #592 on: April 09, 2014, 11:17:01 AM »
I was going to post in the 2 Stone pics, but realized it is Neapolitan pies. So here are a couple from my 2Stone.


Mark
"Gettin' better all the time" Beatles

Online Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #593 on: April 09, 2014, 11:55:14 PM »
I was going to post in the 2 Stone pics, but realized it is Neapolitan pies. So here are a couple from my 2Stone.


Mark
That's top shelf pizzamaking Mark...very nice. :chef:
Thanks for those tasty pics man.  8)

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

Offline mkevenson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #594 on: April 10, 2014, 12:57:18 AM »
That's top shelf pizzamaking Mark...very nice. :chef:
Thanks for those tasty pics man.  8)

CB

Thanks, Bob
"Gettin' better all the time" Beatles

Offline jsaras

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Re: Post a Pic of Your Pie - Daily Update
« Reply #595 on: April 11, 2014, 08:04:45 PM »
Made with a sourdough starter that was given to me by a friend who works at a renown pizzeria.  1% starter fermented for 27 hours at 73 degrees (thanks to TXCraig for his yeast chart that's revolutionized my pizza making).  Baked at around 725 for 3 minutes.
Things have never been more like today than they are right now.

Offline mkevenson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #596 on: April 11, 2014, 10:27:47 PM »
Jsaras, man that Fri night pie looks good enough to eat :drool: .


If I may, one question please. What happened to the 9th piece of cheese? ???


9 before the bake, 8 after :o . I know, "the dog ate it"


Mark
"Gettin' better all the time" Beatles

Offline jsaras

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Re: Post a Pic of Your Pie - Daily Update
« Reply #597 on: April 11, 2014, 11:25:52 PM »
I made two pizzas.  Thanks for the props!
Things have never been more like today than they are right now.

Online Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #598 on: April 12, 2014, 12:00:27 AM »
a "renown pizzeria"     :-D
"Care Free Highway...let me slip away on you"

Offline jsaras

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Re: Post a Pic of Your Pie - Daily Update
« Reply #599 on: April 12, 2014, 11:52:35 AM »
I was given a large chunk of starter in a plastic "to-go" tray with strict instructions not to reveal the source.  The starter is supposedly many decades old, not that it really matters.  It definitely has a better flavor profile than the Calmoldi starter that I have. 
Things have never been more like today than they are right now.


 

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