Author Topic: Post a Pic of Your Pie - Daily Update  (Read 29822 times)

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Offline Qarl

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Post a Pic of Your Pie - Daily Update
« on: July 13, 2013, 08:24:11 AM »
How about just a running ongoing thread of your pies whenever you feel like posting pics of your creations.

Doesn't matter the style, topics, size, technique, or whether it came out right or not...

I'll start, two Margheritas and a Karl Special (Aged Provalone, Buffalo Mozzarella, Prosciutto, olive oil, and cracked pepper)



Offline f.montoya

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1 on: July 24, 2013, 09:04:29 PM »
Nice pies, Karl. That Karl Special looks intriguing. I might try that soon. Does the Prosciutto crisp up like bacon at all or does it stay soft? I've never baked mine on the pie before so just wondering.

Offline dhorst

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Re: Post a Pic of Your Pie - Daily Update
« Reply #2 on: July 26, 2013, 09:01:43 PM »
Made with emergency dough but still good.
For the love of Aleppo chile, ask and you shall receive.

Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #3 on: July 26, 2013, 09:04:22 PM »
Nice pies, Karl. That Karl Special looks intriguing. I might try that soon. Does the Prosciutto crisp up like bacon at all or does it stay soft? I've never baked mine on the pie before so just wondering.

The prosciutto crisps up on the edges and gets a little chewier.  Also, since it shrinks, the salt concentrates.  So, don't add any extra salt on top or be careful with salty varieties of cheese.  I really like the aged provalone on this as it's tangy and really goes well with the prosciutto.

My nephew who is a bacon-a-holic says this is the best pizza in the world. 



Offline mitchjg

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Re: Post a Pic of Your Pie - Daily Update
« Reply #4 on: July 26, 2013, 10:40:23 PM »
Thursday Night, 63% hydration, 70/30 KABF/Caputo 00, 2.8% salt, .25% idy, 9% Ischia [Varasono 5 day CF].  Cooked at about 675 - 700 in my 2Stone.


Offline moose13

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Re: Post a Pic of Your Pie - Daily Update
« Reply #5 on: July 28, 2013, 05:30:09 PM »
A couple new ones

Offline Chaze215

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Re: Post a Pic of Your Pie - Daily Update
« Reply #6 on: July 28, 2013, 08:52:43 PM »
Sunday is pie/flatbread day!
Below is a plain pie and a mozzarella & brussels sprouts with drizzle of aged balsamic.
Chaz

Offline pythonic

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Re: Post a Pic of Your Pie - Daily Update
« Reply #7 on: July 28, 2013, 09:23:25 PM »
Spicy sopressatta
If you can dodge a wrench you can dodge a ball.

Offline KevP.

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Re: Post a Pic of Your Pie - Daily Update
« Reply #8 on: July 29, 2013, 01:18:41 PM »
Looks great....

Offline csacks

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Re: Post a Pic of Your Pie - Daily Update
« Reply #9 on: July 29, 2013, 11:58:39 PM »
Kyrol flour. Sour dough.  I drained the tomatoes and mashed with a fork. Put the salt, oregano, and thin garlic slices directly on the pie. Walmarts Great Value Whole Milk Mozz. Kretchmar provolone. A really nice parm. Cooked on a 2-stone pizza oven.


Offline SlideSF

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My Best (Cali) Napolitana Pizza to Date
« Reply #10 on: August 06, 2013, 09:51:24 PM »
Baked on the Little Black Egg for approx. 3 min. at 850F.  Dough is approx 50% 00 Caputo flour, 40% KA all-purpose flour, 10% semolina (sorry, I "eyeball it so don't know exact proportions) cold-fermented 72 hrs.  Sauce is fresh ground California San Marzano tomatoes, pure and simple.  Cheese is Farmstead Creamery Point Reyes fresh mozzarella. Organic basil.  Drizzled with organic Central Valley mission evoo, and sprinkled with Himalayan pink rock salt and parmagiano reggiano.

Offline Tscarborough

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11 on: August 06, 2013, 10:51:33 PM »
Looks great.  Why not 100% Caputo or Caputo with a little semolina?

Offline SlideSF

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Re: Post a Pic of Your Pie - Daily Update
« Reply #12 on: August 06, 2013, 10:59:53 PM »
I guess it's the American in me.  I just don't like the texture of 100% 00 flour.  It's somehow too "gluey" for my taste. 

Offline Polo1523

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13 on: August 07, 2013, 09:25:35 AM »
Half margherita half pepperoni, 61% hydration all trumps flour, San marzano tomatoes sauce with garlic and basil, whole milk mozz, cooked in my Wood fire oven at around 650-680
Regards Leo.

Offline mr_melvis

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14 on: August 08, 2013, 09:35:42 AM »
I posted this in the new members forum - this is a picture of my first DSP attempt (sorry - just one photo).  Used Widmers Brick cheese (100% Widmers around edge, Widmers and mozz in a 70/30 ratio in center, fresh onion/green pepper/parsley/basil/oregano from the garden, Molinari pepperoni - pan came from Shawn Randazzo.  We thought it was excellent - will continue to tweak...

Offline Mario D

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15 on: August 08, 2013, 05:48:50 PM »
Wood fired eggplant

Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16 on: August 08, 2013, 07:00:12 PM »
Mario...  take some of that prosciutto and place it on BEFORE you bake... oh my... crispy, salty goodness!

Offline Mario D

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17 on: August 08, 2013, 07:06:08 PM »
Oh, i know believe me i've tried it!

Offline stonecutter

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18 on: August 09, 2013, 12:17:18 PM »
Jalapeno Popper Pizza - Cream cheese and Salsa Verde base, Fresh Jalapenos from our garden, and Mix blend Cheddar Cheese.

http://oldworldstoneandgarden.com/

Look at a stone cutter hammering away at his rock, perhaps a hundred times without as much as a crack showing in it. Yet at the hundred-and-first blow it will split in two, and I know it was not the last blow that did it, but all that had gone before.
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Offline TXCraig1

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19 on: August 09, 2013, 12:25:36 PM »
Great looking pies everyone.
I love pigs. They convert vegetables into bacon.


 

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