Author Topic: Post a Pic of Your Pie - Daily Update  (Read 217960 times)

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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

Online 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

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! 
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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.

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.

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/


When we build, let us think that we build for ever.
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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.

Offline milt

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Re: Post a Pic of Your Pie - Daily Update
« Reply #40 on: August 19, 2013, 05:56:01 PM »
Right on Milt.  Those made me hungry!

Qarl thanks, can't wait to head south and get the BS going :drool:

Offline Vanilla gorilla

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Re: Post a Pic of Your Pie - Daily Update
« Reply #41 on: August 19, 2013, 07:23:21 PM »
My first pie with my Blackstone
Basil ,motz ,evoo ,mush.


Offline dmcavanagh

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Re: Post a Pic of Your Pie - Daily Update
« Reply #42 on: August 21, 2013, 06:54:40 PM »
just a simple cheese pie with fresh basil applied post bake, the cheese that burnt was some cheapo Sargento chef blend 6 Italian that I wanted to use up to clean out the fridge.
Rest In Peace - November 1, 2014

Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #43 on: August 23, 2013, 01:34:08 PM »
Ground Turkey, Pepperoni, and green bell

Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #44 on: August 23, 2013, 01:45:12 PM »
my version of ny pizza.

Offline VarunS

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Re: Post a Pic of Your Pie - Daily Update
« Reply #45 on: August 23, 2013, 03:32:59 PM »
Pizza topped with tomato sauce, cottage cheese marinated in a peri peri sauce, sweet yellow peppers, green chillis, scallions & finished with a citrus vinegarette

Pizza topped with a mushroom sauce, mozzarella, mushrooms, black olives, chives & some evoo

close up of the white pie

Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #46 on: August 23, 2013, 10:25:01 PM »
Pizza topped with tomato sauce, cottage cheese marinated in a peri peri sauce, sweet yellow peppers, green chillis, scallions & finished with a citrus vinegarette

Pizza topped with a mushroom sauce, mozzarella, mushrooms, black olives, chives & some evoo

close up of the white pie

Love all of them, specially that white pie? What did you use for the white pie?

Offline Tscarborough

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Re: Post a Pic of Your Pie - Daily Update
« Reply #47 on: August 23, 2013, 10:54:28 PM »
Those are nice, VarunS.

Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #48 on: August 23, 2013, 11:21:44 PM »
My Neapolitan style from tonite. I didn't use basil leaves at all, and no caputo flour. I didn't use San Marzano for the tomatoes but used Contadina instead. For my sauce I go more for a NY style pizza sauce and Contadina does it for me. My tomato sauce is not processed through a mill. I just take out the peeled tomatoes on the can without the sauce and mash them with a glass liquid cup measurer until they are nice and crushed. Then I add the sauce from the can and ingredients and let it marinade for 2-3 days before using it. This Pizza dough weighted about 10 ounces or so and made a 12 inch pie. Cooked in about 6 minutes on quarry tiles.
« Last Edit: August 23, 2013, 11:24:59 PM by solidusraven »

Offline Tscarborough

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Re: Post a Pic of Your Pie - Daily Update
« Reply #49 on: August 23, 2013, 11:31:23 PM »
That is a fine looking pizza, and I bet it tasted great.  I wouldn't go so far as to call it a Neapolitan style, I would lean toward Artisan, though.


 

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