Author Topic: Post a Pic of Your Pie - Daily Update  (Read 218094 times)

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Offline kramer73

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Re: Post a Pic of Your Pie - Daily Update
« Reply #100 on: October 01, 2013, 06:20:58 PM »
Portabella mushroom and black olive


Offline SlideSF

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Re: Post a Pic of Your Pie - Daily Update
« Reply #101 on: October 02, 2013, 10:30:59 AM »
My version of the filetti. Cherry tomatoes, basil, mozzerella di bufala, fresh garlic, DOP extra virgin olive oil.

Offline Mario D

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Re: Post a Pic of Your Pie - Daily Update
« Reply #102 on: October 02, 2013, 02:59:03 PM »
My Neapolitan made with Caputo 00

Offline SlideSF

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Re: Post a Pic of Your Pie - Daily Update
« Reply #103 on: October 02, 2013, 04:27:28 PM »
Lookin' good!

Online waltertore

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Re: Post a Pic of Your Pie - Daily Update
« Reply #104 on: October 04, 2013, 03:38:33 PM »
Here are a couple pies from today.  We had a busy one making a few dozen sourdough sandwich loaves, sourdough cinnamon rasion bread, a double run of cookies/brownies, dog biscuits, and a load of dough balls in the fridge for Monday.  The deep dish is cooked in a good dose of EVOO and the NY style pie and the deep dish were both from a 4 day fermented dough.    These are pies I dig making!  Walter
« Last Edit: October 04, 2013, 03:41:50 PM by waltertore »
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Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #105 on: October 04, 2013, 03:56:51 PM »
Nice lookin' pies, Mario and Walter!

Mary Ann
Mary Ann

Online waltertore

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Re: Post a Pic of Your Pie - Daily Update
« Reply #106 on: October 05, 2013, 06:13:16 PM »
Nice lookin' pies, Mario and Walter!

Mary Ann

Thanks Mary Ann!  For the record I call the one in the skillet a - Skillet pie  :)
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Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #107 on: October 05, 2013, 10:47:58 PM »
Walter,

I might try this.  How do you bake and at what temp?

Thanks,
Mary Ann
Mary Ann

Offline chasenpse

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Re: Post a Pic of Your Pie - Daily Update
« Reply #108 on: October 06, 2013, 07:05:16 AM »
Here's a pie I made yesterday.
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Online waltertore

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Re: Post a Pic of Your Pie - Daily Update
« Reply #109 on: October 06, 2013, 07:47:20 AM »
Walter,

I might try this.  How do you bake and at what temp?

Thanks,
Mary Ann

Mary Ann:  When we take the dough boxes out of the fridge I immediately put one in the cast iron skillet that has a good dose of EVOO that is rubbed on the sides as well.   Cover it with a towel and let it rise an hour or so, stretching it to fit the skillet. After it rises sufficiently top it with a bit of sauce, put it in the oven.  We use the lower deck oven which is set to 425-450(we use this oven for artisan breads/bagels unless things get real busy for pizza then crank it to 550).   Let it bake about 5 minutes.  the dough should start to rise nicely.  Take it out, put cheese on, then drop some sauce on top of that, add pepperoni, and put back in the oven until it looks about 3/4 done.  Then we finish it on the top deck oven which runs about 550 degrees until it starts to carmelize.  It should come out of the skillet quite easy.  I run a metal spatula around the edge and then underneath and it slides out.  I let it sizzle in the pan on the counter for a few before transfering to a box or tray.   I hope it turns out good for you!  Walter
« Last Edit: October 06, 2013, 01:45:25 PM by waltertore »
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Offline chasenpse

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Re: Post a Pic of Your Pie - Daily Update
« Reply #110 on: October 06, 2013, 10:54:21 AM »
Walter - do you have any shots of your skillet pie's crumb? I'm curious to see how it came out, I may try this out for my next bake.
If Tetris has taught me anything, itís that errors pile up and accomplishments disappear.

Online waltertore

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Re: Post a Pic of Your Pie - Daily Update
« Reply #111 on: October 06, 2013, 10:59:17 AM »
Walter - do you have any shots of your skillet pie's crumb? I'm curious to see how it came out, I may try this out for my next bake.

Do these work?  We are so busy all day I usually forget to take pictures and when I do it is rushed.   The floresent lights and the stainless steel worktops/pizza pans make for not a true image of the pies. I think the light is reflected with the flash from the camera.   Outside lighting does them more justice but I don't have time to go outside and take photos during work hours.   The crust is light and chewy with the flavor of the EVOO imparted in it.  The edge is pure crisp from the carmelizing of the cheeses, tomato sauce, and the bottom is softer but still has a bit of a crunch to it.   Walter
« Last Edit: October 06, 2013, 11:03:19 AM by waltertore »
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Offline chasenpse

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Re: Post a Pic of Your Pie - Daily Update
« Reply #112 on: October 06, 2013, 12:58:52 PM »
 :drool: That'll do Walter, that'll do.

Thanks!
If Tetris has taught me anything, itís that errors pile up and accomplishments disappear.

Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #113 on: October 06, 2013, 03:58:13 PM »
Thanks Walter!
Mary Ann

Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #114 on: October 07, 2013, 06:56:18 PM »
Quattro formaggi con funghi

Chevre, aged provalone, buffalo mozzarella, parmesan... mushroom mix... and a little truffle oil


Online Pete-zza

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Re: Post a Pic of Your Pie - Daily Update
« Reply #115 on: October 07, 2013, 07:16:04 PM »
Qarl,

Very nice. Very nice indeed!

Peter

Offline pz

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Re: Post a Pic of Your Pie - Daily Update
« Reply #116 on: October 08, 2013, 12:32:59 AM »
This is not a great pizza, but what we like to do the next day with leftovers - crisp the crust on a gas grill, then top with a farm fresh egg - the runny yolk adds a yummy richness that complements the crispy, savory pizza.
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Offline Jackitup

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Re: Post a Pic of Your Pie - Daily Update
« Reply #117 on: October 08, 2013, 12:55:54 AM »
Now you take that runny egg thought with you the next time you're eating lasagna, when that yolk runs all down through it......you'll do it every time after!! :drool:

jon
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Offline pz

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Re: Post a Pic of Your Pie - Daily Update
« Reply #118 on: October 08, 2013, 12:58:44 AM »
Dang it Jon, now you have me wanting to run to the fridge!  :drool:
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Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #119 on: October 11, 2013, 09:49:49 PM »
Tried pepperoni on my pizza on the Blackstone.  Great results!


Offline MightyPizzaOven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #120 on: October 12, 2013, 07:25:29 PM »
3 minutes Tomatoe pies using MPO with charcoal.


Offline deb415611

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Re: Post a Pic of Your Pie - Daily Update
« Reply #121 on: October 12, 2013, 08:37:04 PM »
Roasted pumpkin pureed with mascarpone, smoked buffalo mozz, pancetta and dried cranberries. 
 
Deb

Offline SlideSF

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Re: Post a Pic of Your Pie - Daily Update
« Reply #122 on: October 13, 2013, 01:32:54 PM »
Chicago style pie made with my regular pizza dough that was a little past it's prime - eleven days old.  Sauce is  straight 6-in-1 with dried oregano and garlic powder sprinkled on top. Baked in a springform pan coated with butter and olive oil at 450F for one hour. Sorry, no interior shot.  It got eaten too quickly!

Offline flyboy4ual

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Re: Post a Pic of Your Pie - Daily Update
« Reply #123 on: October 13, 2013, 02:15:26 PM »
Wood fired Margarita!

Scott D.

Offline mkevenson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #124 on: October 13, 2013, 05:01:03 PM »
Today was my 1st pizza using KASL flour.


Based on the Caltech 5 recipe.


176g KASL 100%
116.43 g water 66%
0.69 g IDY 0.39%
6.87 g EVOO 3.9%
4.7 g raw sugar 2.67%


Hand mix and knead


Flour temp 56  F, water temp 106. F
Dough ball temp 75.7 F
Dough ball weight 313 g


24.5 hrs cold ferment, 40 F
2 hrs room temp rise prior to opening dough


Bake temp 650F, 4.5 min, 2 Stone grill oven


Results:
Oven spring 8/10
Tenderness 10/10
Top color: good
Bottom color: a little light
Crust was firm on the bottom, light and tender.


Overall very nice, do again


Mark



















« Last Edit: October 13, 2013, 05:03:45 PM by mkevenson »
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