Author Topic: Post a Pic of Your Pie - Daily Update  (Read 54865 times)

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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.

Bert,


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. 
 

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 »
"Gettin' better all the time" Beatles

Offline csafranek

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Re: Post a Pic of Your Pie - Daily Update
« Reply #125 on: October 13, 2013, 09:34:09 PM »
Pepperoni and jalapeños

Offline kramer73

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Re: Post a Pic of Your Pie - Daily Update
« Reply #126 on: October 16, 2013, 06:55:44 PM »
Chili pizza

Offline milt

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Re: Post a Pic of Your Pie - Daily Update
« Reply #127 on: October 16, 2013, 07:12:33 PM »
First pizza worth taking a picture of from the Blackstone oven it was half pepper and onion, half pepper, onion, roasted peppers, pepperoni, jalapenos and ricotta. I tried to make one on Sun, but could not keep the stone turning ??? Took the turntable off and inverted the bearing. It worked fine this time.

Offline jeff v

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Re: Post a Pic of Your Pie - Daily Update
« Reply #128 on: October 16, 2013, 10:21:20 PM »
No knead 12 hr dough w 5% whole wheat flour, with sausage and pepperoni.
« Last Edit: October 18, 2013, 07:58:00 AM by jeff v »

Offline SlideSF

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Re: Post a Pic of Your Pie - Daily Update
« Reply #129 on: October 18, 2013, 02:07:31 AM »
Whole wheat sausage?  Is that like a vegan thing?


Offline chasenpse

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Re: Post a Pic of Your Pie - Daily Update
« Reply #130 on: October 18, 2013, 07:06:49 AM »
From last night's experiment.
If Tetris has taught me anything, it’s that errors pile up and accomplishments disappear.

Offline jeff v

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Re: Post a Pic of Your Pie - Daily Update
« Reply #131 on: October 18, 2013, 07:59:16 AM »
Whole wheat sausage?  Is that like a vegan thing?

Never!! :-D I fixed my post-sorry for the confusion.

Offline adm

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Re: Post a Pic of Your Pie - Daily Update
« Reply #132 on: October 18, 2013, 03:22:14 PM »
Pepperoni and jalapeños

Beautiful - I can taste that from here!

Offline dhorst

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Re: Post a Pic of Your Pie - Daily Update
« Reply #133 on: October 19, 2013, 10:59:20 AM »
Another round of emergency dough pies. They were okay. Made the guys happy at least. I didn't use any olive oil in this emergency dough, and I think it suffered.

Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #134 on: October 20, 2013, 05:29:12 PM »
Focaccia dough, half is sausage, red roasted pepper, mushroom, and the other half is pepperoni sliced thinly. Dough is a higher hydration dough, and was very sticky. Let it ferment from 6:00pm to 1:00 pm then let it rise again in 1 1/2 hours. First time making this type of dough and was the easiest to bake.

Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #135 on: October 20, 2013, 08:04:06 PM »
Got some better color on the crust with the Ital-flector...

6 day old dough

Quattro formaggi con funghi
Cheese and pepperoni
Some homebrewed Black Pug Chocolate Porter... mmmmm


Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #136 on: October 20, 2013, 09:13:17 PM »
Big air pockets and Good presentation. Now long did that dough ferment

Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #137 on: October 20, 2013, 09:40:19 PM »
6 days...

4-5 days seems to be the sweet spot though


Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #138 on: October 20, 2013, 11:05:07 PM »
6 days...

4-5 days seems to be the sweet spot though

I agree with you on that. Fermentation to me is perfect in the third to fourth day. What kind of flour and brand did you use and water to flour ratio?

Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #139 on: October 20, 2013, 11:08:00 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!

Looks great, when I make chicago style I garnish it with cheese after I take it off the oven to prevent the cheese from burning but it looks great brother. Nice color on the dough and everything.


 

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