Author Topic: Post a Pic of Your Pie - Daily Update  (Read 57917 times)

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Offline waynesize

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Re: Post a Pic of Your Pie - Daily Update
« Reply #600 on: April 12, 2014, 09:34:26 PM »
The last of four pies tonight. It was very tasty! And, I think it looked good too.  :D



Offline dmcavanagh

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Re: Post a Pic of Your Pie - Daily Update
« Reply #601 on: April 12, 2014, 09:43:34 PM »
tonight's pie with same great sweet Italian sausage from a new source!

Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #602 on: April 13, 2014, 08:04:32 AM »
Looks delicious, Dave! Thanks for sharing.
Mary Ann

Offline dmcavanagh

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Re: Post a Pic of Your Pie - Daily Update
« Reply #603 on: April 13, 2014, 12:49:41 PM »
Looks delicious, Dave! Thanks for sharing.

Thanks Mary Ann, for lack of a better name I call this "upstate NY" pizza, people up here want something substantial, thick pan style with lots of sauce and cheese. This was actually going to be a "tomato pie" fashioned after those from the Roma Deli in Utica, NY, but I got my hands on some good fennel sausage and my daughter decided she wanted pizza also, so this was the result!  :-D

Online mkevenson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #604 on: April 13, 2014, 01:15:52 PM »
Wayne, beautiful presentation! That pie looks like one would want to eat from the cornice in. If I can get mine to cook like that....... OH my !

Mark

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Offline waynesize

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Re: Post a Pic of Your Pie - Daily Update
« Reply #605 on: April 13, 2014, 06:19:05 PM »
Thanks, Mark. It was as tasty as it looked. I am really liking the simply topped pies these days. I hope to step up my game, when my bigger stone arrives.

Wayne

Offline Qapla

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Tonights Pizza
« Reply #606 on: April 13, 2014, 08:32:01 PM »
Not sure what style to call this. I started the dough yesterday with a poolish. Intended to make it yesterday but family decided to have pizza today so.... put dough in fridge before first rise.

Took it out today and let it rest at room temperature for several hours.

Sauce is uncooked before baking pies.

Topped according to the desires of those eating them - loaded as you can see.

Cooked in conventional home oven at 400 degrees for 30 minutes - that is what it takes.

Family pronounced it "Good!"

Offline parallei

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Re: Post a Pic of Your Pie - Daily Update
« Reply #607 on: April 13, 2014, 11:24:26 PM »
It was in the 70's here in Denver Friday and Saturday, but snow today. >:(  So an indoor bake.

A SD "Detroit" pie with ham, mushrooms, dry mozz and white cheddar, and a Deep Dish with sausage.

 

Offline norma427

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Re: Post a Pic of Your Pie - Daily Update
« Reply #608 on: April 14, 2014, 06:31:40 AM »
Paul,

Both of your pies looks great!

Norma
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Offline parallei

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Re: Post a Pic of Your Pie - Daily Update
« Reply #609 on: April 14, 2014, 02:33:31 PM »
Thanks Norma........they were tasty on a chilly evening!


amyamrap

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Re: Post a Pic of Your Pie - Daily Update
« Reply #610 on: April 14, 2014, 04:55:26 PM »
See? I've been paying attention. :D

« Last Edit: April 14, 2014, 05:16:49 PM by amyamrap »

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #611 on: April 14, 2014, 11:35:27 PM »
It was in the 70's here in Denver Friday and Saturday, but snow today. >:(  So an indoor bake.

A SD "Detroit" pie with ham, mushrooms, dry mozz and white cheddar, and a Deep Dish with sausage.

 
Now we're talk'in....both of those look faaaantastic.
Nice work right there.  :chef:

CB
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Online mkevenson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #612 on: April 15, 2014, 12:37:10 AM »
Tried the Caputo A Metro flour. A nice gift from Don, in Oregon. The dough came together nicely, felt really good. After 48hrs cold ferment and 3hrs counter, the dough opened effortlessly. Interestingly, the bottom crust was a little tougher than my usual. Cornice was very nice however. Launch temp 650F. 4:19 bake time.


Mark


Second pic was from last week, my mistake. Wonder how I delete pics once posted in error ???
« Last Edit: April 15, 2014, 12:22:25 PM by mkevenson »
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Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #613 on: April 15, 2014, 11:29:31 AM »
Tried the Caputo A Metro flour. A nice gift from Don, in Oregon. The dough came together nicely, felt really good. After 48hrs cold ferment and 3hrs counter, the dough opened effortlessly. Interestingly, the bottom crust was a little tougher than my usual. Cornice was very nice however. Launch temp 650F. 4:19 bake time.


Mark


Second pic was from last week, my mistake. Wonder how I delete pics once posted in error ???
Mark,
Just go to your modify screen and click on the attachment tab....they will drop down for you to edit.

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

Offline Gags

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Re: Post a Pic of Your Pie - Daily Update
« Reply #614 on: April 15, 2014, 11:38:23 AM »
Took the Blackstone to the racetrack this past weekend and did pies on Saturday night.
Here are a few...

1 - Golden Yukon potato, Rosemary & Bacon
2 - Meatball (halved & sliced, hence the moon shaped pieces)
3 - Mushroom, Bacon, Smoked Gouda, Mozzarella

« Last Edit: April 15, 2014, 12:44:36 PM by Gags »
"I'd trade it all for just a little bit more"

Online mkevenson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #615 on: April 15, 2014, 12:23:26 PM »
Mark,
Just go to your modify screen and click on the attachment tab....they will drop down for you to edit.

CB

Bob, you are a savior! Muchas Gracias, Amigo
"Gettin' better all the time" Beatles

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #616 on: April 15, 2014, 09:04:54 PM »
Took the Blackstone to the racetrack this past weekend and did pies on Saturday night.
Here are a few...

1 - Golden Yukon potato, Rosemary & Bacon
2 - Meatball (halved & sliced, hence the moon shaped pieces)
3 - Mushroom, Bacon, Smoked Gouda, Mozzarella
I've been going to the wrong racetracks.  Beautiful pies Gags.  :chef:

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

Offline Gags

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Re: Post a Pic of Your Pie - Daily Update
« Reply #617 on: April 16, 2014, 10:01:34 AM »
Thanks much Bob!  I have a chance to practice my racing and my pizza making at the same venue!!   :-D
"I'd trade it all for just a little bit more"

Offline kramer73

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Re: Post a Pic of Your Pie - Daily Update
« Reply #618 on: April 16, 2014, 12:19:10 PM »
Tried the Caputo A Metro flour. A nice gift from Don, in Oregon. The dough came together nicely, felt really good. After 48hrs cold ferment and 3hrs counter, the dough opened effortlessly. Interestingly, the bottom crust was a little tougher than my usual. Cornice was very nice however. Launch temp 650F. 4:19 bake time.


Mark


Second pic was from last week, my mistake. Wonder how I delete pics once posted in error ???

I like that pan, where did you get that?  Also, great looking pizza!

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #619 on: April 16, 2014, 12:24:32 PM »
I like that pan, where did you get that?  Also, great looking pizza!
Looks like Mark did a lil customizing on that Styro.  :chef:

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


 

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