Author Topic: Post a Pic of Your Pie - Daily Update  (Read 29896 times)

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Offline stonecutter

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20 on: August 10, 2013, 09:55:27 AM »
We are having friends over later, and the Popper Pizza was requested....but this time we will add bacon to it.
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.
Jacob August Riis


Offline dmcavanagh

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Re: Post a Pic of Your Pie - Daily Update
« Reply #21 on: August 10, 2013, 10:17:06 AM »
Sweet sausage

Offline dhorst

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Re: Post a Pic of Your Pie - Daily Update
« Reply #22 on: August 10, 2013, 09:46:46 PM »
Another emergency dough. Doh! I've gotta just get back to always having dough on hand. Tonight we had a shroom pie,  not pictured because it was gone too fast.  Fig jam, fresh figs, fresh mozz, honey goat cheese and lots of Aleppo topped post oven with prosciutto and black garlic and lemon dressed greens.
For the love of Aleppo chile, ask and you shall receive.

Offline mitchjg

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Re: Post a Pic of Your Pie - Daily Update
« Reply #23 on: August 10, 2013, 09:59:33 PM »
Getting the hang of using my WFO after a 2 month hiatus.  A mushroom, salami w fennel, red onion pie followed by a Margarita with the basil chiffonaded.  The pie were 00 flour, 62% hydration, 2.8% salt cooked at about 850 on the floor.

I had some trouble with launching the pies lately (hence the oblongs) so I think I will drop the hydration next time.  A little too much burnt flour on the bottom but fine.

Glad to be using it again!

- Mitch

Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #24 on: August 12, 2013, 09:17:15 PM »
My best pizzas yet... I followed TXCraig's "How I make my dough" in the Neopolitan forum...  Very different results from my previous methods.

Pizza was tender, great oven spring, some decent spotting, great flavor, and had a different feel to it when handling.

This was also my 3rd Blackstone attempt, so I'm getting that dialed in now too.  WoohoOo!

Pizza #1 - Garofalo Bufalo Mozarella, sauce made from Cento Certifieds, Basil, olive oil and sprinkle of Parmesan Reggiano

Pizza #2 - Garofalo Bufalo Mozarella, sauce made from Cento Certifieds, olive oil and sprinkle of Parmesan Reggiano

Pizza #3 - Publix "fresh" whole milk mozarella, sauce made from Cento Certifieds, Basil, olive oil and sprinkle of Parmesan Reggiano


« Last Edit: August 12, 2013, 09:28:24 PM by Qarl »

Offline DenaliPete

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Re: Post a Pic of Your Pie - Daily Update
« Reply #25 on: August 12, 2013, 09:43:18 PM »
Qarl are you riding stock in your BSO or have you modded it out any?

Either way, your pies look good.

Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #26 on: August 12, 2013, 10:29:16 PM »
I added 5 stainless washers under the bottom stone.... and the bottom tray has about 7/8" gap between it and the front ledge.

Otherwise stock.

The real difference here was the dough. I followed Craig's method here and got really nice results for the dough!

http://www.pizzamaking.com/forum/index.php/topic,20477.msg202047.html#msg202047

Offline norma427

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Re: Post a Pic of Your Pie - Daily Update
« Reply #27 on: August 12, 2013, 10:40:50 PM »
Qarl,

Very nice looking pizzas!

Norma
Always working and looking for new information!

Offline JHutchins

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Re: Post a Pic of Your Pie - Daily Update
« Reply #28 on: August 13, 2013, 12:17:43 AM »
stonecutter, very interesting. Looks great and I think that is one that I'll have to try.

Offline stonecutter

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Re: Post a Pic of Your Pie - Daily Update
« Reply #29 on: August 13, 2013, 02:32:22 PM »
Thanks!  It's become a big hit.  We made it again on Saturday,  but added bacon to it..off course it made it better! 
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.
Jacob August Riis


Offline JD

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Re: Post a Pic of Your Pie - Daily Update
« Reply #30 on: August 13, 2013, 02:51:12 PM »
Another emergency dough. Doh! I've gotta just get back to always having dough on hand. Tonight we had a shroom pie,  not pictured because it was gone too fast.  Fig jam, fresh figs, fresh mozz, honey goat cheese and lots of Aleppo topped post oven with prosciutto and black garlic and lemon dressed greens.

dhorst: What's your process? You get some great color for an emergency dough.
Josh

Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #31 on: August 14, 2013, 07:30:57 PM »
Tonight's dinner


Offline MightyPizzaOven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #32 on: August 14, 2013, 09:34:02 PM »
beautiful pies everyone.
Bert,

Offline Robd

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Re: Post a Pic of Your Pie - Daily Update
« Reply #33 on: August 15, 2013, 11:52:05 AM »
One of our cheese pies !

Offline stonecutter

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Re: Post a Pic of Your Pie - Daily Update
« Reply #34 on: August 16, 2013, 09:59:20 AM »
A cheese pizza for the kids, made with Mom's 'fast' dough.   I would guess the oven was 800*-900*

« Last Edit: August 16, 2013, 10:14:17 AM by stonecutter »
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.
Jacob August Riis

Offline breffni

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Re: Post a Pic of Your Pie - Daily Update
« Reply #35 on: August 19, 2013, 01:25:14 PM »
Nice idea for a thread Qarl, and great looking pies everyone!

A few from last night, Craigs dough method at 60% hydration has been a godsend. Also Aleppo and chili oil on most of these, but not on the clam (just juice from the clams mixed with olive oil and garlic for the sauce, topped with clams, dried oregano and romano). 2nd attempt at homemade ricotta, did this one with lemon juice rather than vinegar, both ways taste very good but this one seemed even creamier.

Offline adm

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Re: Post a Pic of Your Pie - Daily Update
« Reply #36 on: August 19, 2013, 03:37:14 PM »
Today's lunch....a Milano salami and jalapeno pie. 3 day old Craig dough from the fridge. A bit misshapen, but I am now getting the hang of temperature in my new electric oven.


Offline milt

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Re: Post a Pic of Your Pie - Daily Update
« Reply #37 on: August 19, 2013, 04:12:09 PM »
Made three pies today, best ones yet.

1 clam, ricotta, mozzarella, sauce and basil.

2 white pizza, mozzarella, ricotta, pesto and basil.

3 pepperoni,onion, pepper, mushroom, ricotta, mozzarella, sauce and olives.

Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #38 on: August 19, 2013, 04:49:08 PM »
Right on Milt.  Those made me hungry!

Offline Polo1523

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Re: Post a Pic of Your Pie - Daily Update
« Reply #39 on: August 19, 2013, 04:55:56 PM »
1/2 Pepperoni, 1/2 Italian Sausage. 2 day cold ferment. 61% hydration, baked on Wood fired oven at 800F
Regards Leo.


 

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