Author Topic: Post a Pic of Your Pie - Daily Update  (Read 217666 times)

0 Members and 1 Guest are viewing this topic.

Offline solidusraven

  • Registered User
  • Posts: 32
  • Location: Orlando, Fl
  • I Love Pizza!
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 »


Online Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3859
  • Location: Austin, TX
    • Pizza Anarchy
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

  • Registered User
  • Posts: 32
  • Location: Orlando, Fl
  • I Love Pizza!
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

  • Registered User
  • Posts: 63
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

  • Registered User
  • Posts: 2415
  • Location: Grove City (Columbus), Ohio
    • Snarky
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.
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline solidusraven

  • Registered User
  • Posts: 32
  • Location: Orlando, Fl
  • I Love Pizza!
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

  • Registered User
  • Posts: 48
  • Location: N.Y.(summer) FL.(winter)
  • I Love Pizza!
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.

Online mitchjg

  • Supporting Member
  • *
  • Posts: 2213
  • Location: Oakland, CA
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!

Mitch

Offline trosenberg

  • Lifetime Member
  • *
  • Posts: 216
  • Burning Desire for Pizza
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

  • Registered User
  • Posts: 59
  • Location: NEW YORK
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

Offline waltertore

  • Lifetime Member
  • *
  • Posts: 2029
  • Location: granville ohio
    • The Smiling With Hope Bakery
Re: Post a Pic of Your Pie - Daily Update
« Reply #60 on: August 27, 2013, 05:28:02 PM »
a cast iron skillet pie and a hand tossed.  Walter
Smiling With Hope Pizza- pizza with a social cause fundraiser
http://www.gofundme.com/g87yzjvm7y

Offline Johnny the Gent

  • Registered User
  • Posts: 1687
  • Bake strong!
Re: Post a Pic of Your Pie - Daily Update
« Reply #61 on: August 31, 2013, 08:32:33 PM »
Hot off the skillet :D

NY pie, 300 gm doughball stretched to 13". Pepperoni pie, or as they say across the pond American Hot.

66% hydration, no oil. Getting closer to where I want to be.
Il miglior fabbro

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2728
  • Age: 64
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: Post a Pic of Your Pie - Daily Update
« Reply #62 on: August 31, 2013, 11:07:22 PM »
Second day of pizza making on my modified 2Stone. 3/4 inch air gap between bottom stone and stone tray. Chau's deflector, or best I could do.


65%Caputo 00 Pizzeria, 35 % KABF,
57% water
3%EVOO


60% effective hydration


23 hr fridge (40 F) maturation .
2 HR bench  rise.


Mid stone temp at launch 650F


5 min bake time


Cento Certified San Marzano tomatoe sauce , no additions.
Fresh mozz
Fresh basil
Vermont smoked pepperoni
Lots a love


MMMM MMMM good.


Mark
"Gettin' better all the time" Beatles

Offline solidusraven

  • Registered User
  • Posts: 32
  • Location: Orlando, Fl
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #63 on: September 08, 2013, 06:46:42 PM »
Pizza's using unbleached flour 60% hydration or so. First one has ground turkey, pepperoni, salami, and second one has pepperoni, mushrooms, ground turkey, and salami.

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2728
  • Age: 64
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: Post a Pic of Your Pie - Daily Update
« Reply #64 on: September 08, 2013, 06:49:58 PM »
A meat lovers delight! Thanks for posting . Good eat'n!!!!!!


Mark
"Gettin' better all the time" Beatles

Offline Chaze215

  • Registered User
  • Posts: 907
  • Location: Jersey Shore
Re: Post a Pic of Your Pie - Daily Update
« Reply #65 on: September 08, 2013, 07:56:50 PM »
Burrata pie with a drizzle of aged balsamic. My wife's creation and oh so good!
Chaz

Offline jpritch

  • Registered User
  • Posts: 4
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #66 on: September 09, 2013, 11:39:39 AM »
How bout a video?




Offline chasenpse

  • Registered User
  • Posts: 379
  • Location: New York
    • Battle Hill Media
Re: Post a Pic of Your Pie - Daily Update
« Reply #67 on: September 12, 2013, 02:10:40 PM »
Here's the pie from my profile pic, baked about two weeks ago - 250g ball stretched to around 12-14" (didn't measure), cooked it on a stone in a gas grill. Mozzerella/sharp cheddar/smoked gouda mix with smoked pepperoni, mmmm  :)
If Tetris has taught me anything, itís that errors pile up and accomplishments disappear.

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2728
  • Age: 64
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: Post a Pic of Your Pie - Daily Update
« Reply #68 on: September 12, 2013, 03:17:18 PM »
chasenpse, Looks like some good eatin' there.
thanks for posting!

Mark
"Gettin' better all the time" Beatles

Offline Pizzaboyo

  • Registered User
  • Posts: 242
  • Location: Ireland
Re: Post a Pic of Your Pie - Daily Update
« Reply #69 on: September 14, 2013, 04:20:18 AM »
This is my feeble attempt in a home oven at 500f ish. It's mine and I like it  :-[
An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.

Offline Johnny the Gent

  • Registered User
  • Posts: 1687
  • Bake strong!
Re: Post a Pic of Your Pie - Daily Update
« Reply #70 on: September 14, 2013, 04:22:37 AM »
This is my feeble attempt in a home oven at 500f ish. It's mine and I like it  :-[


Love that open crumb. Excellent drink to match :D
Il miglior fabbro

Offline Pizzaboyo

  • Registered User
  • Posts: 242
  • Location: Ireland
Re: Post a Pic of Your Pie - Daily Update
« Reply #71 on: September 14, 2013, 08:19:11 AM »
Love that open crumb. Excellent drink to match :D
Cheers Johnny, the drink is an essential ingredient  :D
An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.

Online mitchjg

  • Supporting Member
  • *
  • Posts: 2213
  • Location: Oakland, CA
Re: Post a Pic of Your Pie - Daily Update
« Reply #72 on: September 14, 2013, 10:48:15 PM »
2 pies (12 inch) from my FGM 700C - 3 minutes at about 725.  Varasano's recipe and mix process. Three day cold ferment.

62% hydration (taking into account the starter in the recipe). 
Flour was 70% KABF / 30% GM Neapolitan Hearth.
9% Ischia starter
2.8% salt
.25% IDY

1st pie - mozzarella, parmigiana, olive oil, wfo roasted asparagus, prosciutto
2nd pie - mozzarella, parmigiana, olive oil, thin sliced potato, garlic, thyme

- Mitch



Mitch

Offline PizzaGarage

  • Registered User
  • Posts: 295
  • Location: Chicago
Re: Post a Pic of Your Pie - Daily Update
« Reply #73 on: September 14, 2013, 11:20:49 PM »
Double Cracker w/semolina in Cutter

« Last Edit: September 14, 2013, 11:25:27 PM by PizzaGarage »

Offline Aimless Ryan

  • Registered User
  • Posts: 2415
  • Location: Grove City (Columbus), Ohio
    • Snarky
Re: Post a Pic of Your Pie - Daily Update
« Reply #74 on: September 14, 2013, 11:27:57 PM »
Double Cracker w/semolina in Cutter

That looks good. Is it two separate crusts?
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.