Author Topic: Post a Pic of Your Pie - Daily Update  (Read 196056 times)

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Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #150 on: October 28, 2013, 10:23:54 PM »
Tonight's pie (day 3 in a row of eating pizza)... was made with fresh cake yeast with 24 hour ferment at 65 degrees and final rise 2 hours at the room temp.

Great tasting pies!

58% hydration
100% caputo 00
2% salt
.1% fresh cake yeast

Exactly 2 minute bake in the BlackStone



Offline RockyMountainPie

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Re: Post a Pic of Your Pie - Daily Update
« Reply #151 on: October 30, 2013, 02:14:50 AM »
Beautiful pies, Qarl!  Looks like you're getting your Blackstone technique dialed in.  Hope to see more of your work soon.

-- Tim

Offline milt

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Re: Post a Pic of Your Pie - Daily Update
« Reply #152 on: October 30, 2013, 12:47:21 PM »
A quick jalapeno & pepperoni pizza for lunch baked on the Blackstone.

Offline kramer73

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Re: Post a Pic of Your Pie - Daily Update
« Reply #153 on: October 30, 2013, 11:17:17 PM »
Chicken fajita pizza.


Offline chasenpse

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Re: Post a Pic of Your Pie - Daily Update
« Reply #154 on: October 31, 2013, 09:47:04 AM »
Pics of my pie from last Friday - The first pie was way too thin and ended up tearing when I tried to remove it from the oven. Still tasty though! First pies experimenting with buffalo mozz, the first pie I didn't strain the cheese but the second I did a quick pat down, next time I'll take the time to properly dry them before baking.
« Last Edit: October 31, 2013, 09:50:15 AM by chasenpse »
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 #155 on: October 31, 2013, 09:56:37 AM »
Nice looking crumb!
Mary Ann

Offline PuRowdy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #156 on: October 31, 2013, 12:31:19 PM »
Here is my most recent.  Pepperoni, Sausage, Mushroom, and a caramelized crust.  Got a couple NY style doughs that I'm looking forward to trying out tonight or tomorrow.


Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #157 on: October 31, 2013, 10:24:58 PM »
Deep Dish...


Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #158 on: November 01, 2013, 05:55:01 PM »
Supreme pan pizza - browned bulk sweet Italian sausage, pepperoni, caramelized onion, orange and yellow peppers, black olives and WM LM mozzarella.  So delicious!
« Last Edit: November 01, 2013, 07:03:01 PM by mbrulato »
Mary Ann


Offline RockyMountainPie

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Re: Post a Pic of Your Pie - Daily Update
« Reply #159 on: November 04, 2013, 02:14:48 AM »
Halloween Pizza:  rosemary and black olives for the spiders along with fresh mozz and black olive pieces for the ghostly faces

Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #160 on: November 04, 2013, 09:03:37 AM »
Another Central Florida Pie just like Qaris! From The home of Mickey!


This dough was my emergency dough. Fermented a bit over 24 hours and needed perhaps a bit more flour but I managed with it. My Margherita! Using Gold Seal Flour, in fact they have this bread unbleached flour with a yellow label that I never seen before but it must be the label. I felt like I was off on the flour but as far as the dough texture and everything I came out like I wanted.

Offline mkevenson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #161 on: November 04, 2013, 12:09:24 PM »
Another Central Florida Pie just like Qaris! From The home of Mickey!


This dough was my emergency dough. Fermented a bit over 24 hours

24 hrs doesn't sound like an emergency to me. From what I have seen it is pretty standard in many pizzerias.
Glad it turned out well for you. What happens when you have a real emergency?

Mark
"Gettin' better all the time" Beatles

Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #162 on: November 04, 2013, 12:12:39 PM »
Mark I mix by hand and I feel at times that 24 hours doesn't make me feel right about how strong the gluten is. 3 days the dough for me is perfect and rarely breaks when I try to stretch. I sometimes try to stretch when the dough has not rested properly outside out of the refrigerator.

Offline jsaras

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Re: Post a Pic of Your Pie - Daily Update
« Reply #163 on: November 05, 2013, 05:57:18 PM »
I made a same day Neapolitan pizza:

Caputo Tipo 00 flour
Water (65% hydration) 
Salt (2%)
Instant dry yeast (0.4284%)

Ferrarini salame emilia, Volpi pepperoni, spicy Italian sausage, fresh mozz and kalamata olives. Baked in my Blackstone for 2 minutes.  Temp unknown as my IR gun gave up the ghost.
Things have never been more like today than they are right now.

Offline TomN

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Re: Post a Pic of Your Pie - Daily Update
« Reply #164 on: November 06, 2013, 11:26:37 AM »
I love looking at this thread. Thanks for all the postings. I will have to start contributing.

TomN

Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #165 on: November 07, 2013, 07:47:17 PM »
Tried my hand at NY street style on the Blackstone.  Baked at about 690 on the bottom deck for around 4 mins.

Dough was made with fresh cake yeast.  and GM Neopolitan Hearth flour.  58% hyration and 2% salt.   24 hours in the fridge at 40 degrees... 24 hours at 65 degrees. 

New York was with shredded low moisture mozz (Costco/Kirkland)... sauce, parmesan, and olive oil

Next was Brooklyn-ish style... chunkier fresh mozz, fresh basil, a little more sauce than the NY and olive oil

Same dough.  Baked at 720 degrees for around 3 1/2 minutes.


Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #166 on: November 07, 2013, 07:57:22 PM »
I'm going for ny style this weekend but my peel is small so it won't be a huge pie.


Offline EqualSliceGuy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #167 on: November 07, 2013, 10:20:13 PM »
pizzaBOGO Hudson, Ohio Cheese pizza.
« Last Edit: November 07, 2013, 10:22:05 PM by EqualSliceGuy »
Greg Getzinger

Offline kramer73

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Re: Post a Pic of Your Pie - Daily Update
« Reply #168 on: November 09, 2013, 08:15:26 AM »
We like BBQ chicken pizza, threw some onions on it this time as well


Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #169 on: November 10, 2013, 04:54:08 PM »
Overnight fermentation(http://img.tapatalk.com/d/13/11/11/ygu9ebu4.jpg)
« Last Edit: November 10, 2013, 04:59:54 PM by solidusraven »

Offline pizza is love

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Re: Post a Pic of Your Pie - Daily Update
« Reply #170 on: November 10, 2013, 05:33:58 PM »
Some smoked stuffed pie

Offline mkevenson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #171 on: November 10, 2013, 09:19:13 PM »
Today's bake. MMMM MMMMM good


Mark
"Gettin' better all the time" Beatles

Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #172 on: November 10, 2013, 10:09:18 PM »
Looks great, Mark!  Was that sweet little beagle begging for some pizza?  I had a beagle for 17 years - they are the best dogs!
Mary Ann

Offline mkevenson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #173 on: November 10, 2013, 11:14:46 PM »
Thank
Looks great, Mark!  Was that sweet little beagle begging for some pizza?  I had a beagle for 17 years - they are the best dogs!

Thank you. Rosie and her brother Mick, love pizza! Heck, they love FOOD!!!! They are Beagles!
"Gettin' better all the time" Beatles

Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #174 on: November 11, 2013, 12:33:04 AM »
Tried posting from my phone but finally able to upload from home. My ny style pizza. I prefer 3 days of fermentation but it came out nice at just 12 hours.