Author Topic: Post a Pic of Your Pie - Daily Update  (Read 75107 times)

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Offline waltertore

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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


Offline Johnny the Gent

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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.

Offline mitchjg

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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




Offline PizzaGarage

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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

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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?

Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #75 on: September 15, 2013, 03:06:37 AM »
First pie is all meats, ground turkey, pepperoni, and salami, and the next one is just a pepperoni pie.

Offline PizzaGarage

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Re: Post a Pic of Your Pie - Daily Update
« Reply #76 on: September 15, 2013, 10:30:13 AM »
That looks good. Is it two separate crusts?

Yes, both are par baked.  It was an interesting experiment. You can do the doubles w/o par bake and w/o pans if you prefer. 

Offline SlideSF

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Re: Post a Pic of Your Pie - Daily Update
« Reply #77 on: September 17, 2013, 11:31:17 PM »
A couple pies using the Pizza Steel in my home oven.  First one is a classic Margherita, second one is topped with ground Berkshire pork seasoned with fennel and crushed red peppers, pasilla peppers, shiitake mushrooms, and scallions.  Both pizzas have fresh mozzerella and parmigiano reggiano and are finished with DOP extra virgin olive oil and Himalayan pink crystal salt.

Dough is 65% Caputo 00, 10% semolina, 25% KA all-purpose.  Cold fermented 72 hrs.

Sauce is 6-in-1 straight out of the can.

Offline chasenpse

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Re: Post a Pic of Your Pie - Daily Update
« Reply #78 on: September 20, 2013, 06:20:38 PM »
Here's a pie I made about 15 minutes ago using some experimental dough and my broiler to bake, cook time was just over 4 minutes.
If Tetris has taught me anything, itís that errors pile up and accomplishments disappear.

Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #79 on: September 22, 2013, 10:59:40 AM »
First one is chicken, mushrooms, and roasted peppers, and second one is using just fresh mozzarella and small diced pepperoni.




 

pizzapan