Author Topic: Post a Pic of Your Pie - Daily Update  (Read 74869 times)

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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.

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.


Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #50 on: August 23, 2013, 11:52:37 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.

Thanks bud! Definitely not traditional at all but from the texture and the taste it was more of a bubbly and thin texture, and the right kind of flakiness. Artisan style in my opinion is harder and tougher to eat and a bit bread like, maybe the picture can't tell some of those things. If I would have not used sugar and maybe shortening, and used caputo the look would have been much different. I'll bake one next week using traditional style flour and see how it comes out. One thing I would have change is make the outside crust smaller but for some reason I went for that look.
« Last Edit: August 23, 2013, 11:54:32 PM by solidusraven »

Offline Tscarborough

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Re: Post a Pic of Your Pie - Daily Update
« Reply #51 on: August 24, 2013, 12:01:58 AM »
The Neapolitan style is about the only one that has a specific recipe and method of production.    While I may not agree with the certification, I can see the value in the general principals.

You need, at a minimum, Tipo 00 milled flour, fresh mozzarella, and a 800 degree plus oven.



Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #52 on: August 24, 2013, 12:25:12 AM »
The Neapolitan style is about the only one that has a specific recipe and method of production.    While I may not agree with the certification, I can see the value in the general principals.

You need, at a minimum, Tipo 00 milled flour, fresh mozzarella, and a 800 degree plus oven.

I'll borrow your Oven! I think I seen pics of your oven man! haha

Offline VarunS

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Re: Post a Pic of Your Pie - Daily Update
« Reply #53 on: August 24, 2013, 01:38:47 AM »
Thanks!  :)

For the white pie the base was covered with a mushroom sauce, then topped with a blend of mozzarella & cheddar, button mushrooms, black olives (greek would have been better), some dried thyme, chives, evoo and once it came out of the oven with fresh parsley. Need to get a hold of some different cheeses and bufala mozzarella soon.

Keep the awesome pics coming guys. Inspiring  :drool:

Offline Aimless Ryan

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Re: Post a Pic of Your Pie - Daily Update
« Reply #54 on: August 25, 2013, 01:13:45 AM »
I had a small party today.

Pic 1: Slightly overfermented NY style, made of All Trumps, baked in the grill.
Pic 2: The bottom of the same pizza.
Pic 3: Slightly overfermented NY style, made of Power Flour, baked in the grill.
Pic 4: Giordano's style. (I think this one was overfermented, too.)
Pic 5: Tommy's clone.
Pic 6: Lamination!

Even with the technical difficulties, I was very happy with the pizzas I produced today. I also made a deep dish pizza today but didn't take any pictures of it.

Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #55 on: August 25, 2013, 04:33:16 PM »
Ricotta and pepperoni pie.

Offline milt

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Re: Post a Pic of Your Pie - Daily Update
« Reply #56 on: August 25, 2013, 07:05:51 PM »
Sunday's dinner, mozzarella, ricotta, pepperoni, sausage, onions, bell peppers, and fresh basil sprinkled with grated parmesan.

Offline mitchjg

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Saturday's Pies Re: Post a Pic of Your Pie - Daily Update
« Reply #57 on: August 25, 2013, 07:09:21 PM »
3 Pies yesterday.  All about 10 inches, 175 grams of dough, 62% hydration, 2.8% salt, fermented at room temperature for 35 hours with 0.2% Ischia.

1 Margarita (fresh mozzarella)
2 Salami (brick mozzarella)
3 Peach Pie - oil on the dough, brick mozzarella and brie, sliced peaches.  Basil and Balsamic reduction when it came out.  Super yummy!


Offline trosenberg

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Re: Post a Pic of Your Pie - Daily Update
« Reply #58 on: August 25, 2013, 07:37:16 PM »
Fresh clams, evoo, some heavy creme. sliced garlic & fresh parsley & mozz.
Trosenberg

Offline pnicefor

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Re: Post a Pic of Your Pie - Daily Update
« Reply #59 on: August 27, 2013, 05:19:33 PM »
My first pie using a forno bravo andiamo 60 wfo.
EXCERCISE
EX ● ER ● CISE
EX ● AR ● SIZE
EGGS ● ARE ● SIDES
FOR BACON