Author Topic: Post a Pic of Your Pie - Daily Update  (Read 57149 times)

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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.

Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #175 on: November 11, 2013, 08:01:13 AM »
Thank
Thank you. Rosie and her brother Mick, love pizza! Heck, they love FOOD!!!! They are Beagles!

Aw, so adorable! My big brother Michael stills calls me "Mick" til this day because I love Mickey Mouse  ;D

Seeing your Rosie and Mick makes me want to have a dog - but I think 3 kids and a husband are enough  :-D. Sorry to hijack this thread, but I couldn't resist because I love Beagles.
Mary Ann

Offline One Eyed Jack

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Re: Post a Pic of Your Pie - Daily Update
« Reply #176 on: November 12, 2013, 08:20:00 AM »
18" Pep and sausage,hand crushed San Marzano tomatoes.

Offline EqualSliceGuy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #177 on: November 12, 2013, 11:59:39 AM »
MMMM...Looked so good, I had to have a slice before snapping a picture :chef:
Greg Getzinger

Offline Johnny the Gent

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Re: Post a Pic of Your Pie - Daily Update
« Reply #178 on: November 16, 2013, 02:30:54 PM »
Banged out this L&B inspired square pie. Dough spread out, sprinkled with finely chopped rosemary and drizzled with olive oil.  Whole milk mozzarella slices laid over the dough, then the sweet tomato sauce. A sprinkling of grated grano padano cheese and into the oven. Cooling as I type  :D
Il miglior fabbro

Offline norcoscia

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Crazy method (by mistake), but pie was great, go figure....
« Reply #179 on: November 16, 2013, 09:58:35 PM »
So I recently moved my 1/4" steel plate from my UUNI to my oven (the UNNI was just too much of a pain), my first cook went OK but the pie cooked very fast and after cooking my oven displayed an error code for an over heated control panel.

This was because I opened the door when I slid the pie in and turned the broiler on. Tonight I left the door closed and when I switched to the broiler the oven would not allow it to come on and displayed and error code indicating oven over temp.

That was a problem since I already had the pie on the peel and it was all dressed up with no where to go. I decided to leave the oven on conventional bake and slide the pie onto the steel, I watched it and after about a min or so (boy did it spring) I removed it with my peel and placed it on one of my pie pans, then back into the oven down below the steel plate on a rack.

After about 3 or 4 more minutes the pie was done. I was very happy with it, not only did it look good, it tasted great.

Used 100% All Trumps about 63% hydration, 48 hour rest in the fridge, with 70% Calabro mozzarella and 30% provolone.
Today was a good pizza day - getting ready to order a Blackstone with hopes of perfect pizza days ahead.

Thanks to all on this board for great suggestions (like using 00 for my bench flour, that seemed to work great and I would have never thought to try that - thanks tinroofrusted). Anyway some photos...

PS. forgot to mention, 250 gram balls for ~12" pies..... thanks again!


« Last Edit: November 16, 2013, 10:28:34 PM by norcoscia »


 

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