Author Topic: Post a Pic of Your Pie - Daily Update  (Read 147962 times)

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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 »

Offline stonecutter

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Re: Post a Pic of Your Pie - Daily Update
« Reply #180 on: November 17, 2013, 02:39:10 PM »
Left over dough balls, a rare occurrence and an opportunity not to be wasted.  Dough was fresh store bought, because the pizza party was last minute...all in all, not too bad for store bought

Sausage & pepperoncini.
« Last Edit: November 17, 2013, 02:50:03 PM by stonecutter »
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Offline stonecutter

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Re: Post a Pic of Your Pie - Daily Update
« Reply #181 on: November 17, 2013, 02:42:30 PM »
Beef tenderloin,  crumbled blue, and a bit of motz over a port wine reduction.

WFO for both...guesstimated at around 2 minutes, maybe 750*
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Online TXCraig1

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Re: Post a Pic of Your Pie - Daily Update
« Reply #182 on: November 17, 2013, 02:48:16 PM »
Beef tenderloin,  crumbled blue, and a bit of motz over a port wine reduction.

WFO for both...guesstimated at around 2 minutes, maybe 750*

Being he narrow-minded sort I am, I'd probably never bake that pie, but it looks and sounds simply wonderful.
Pizza is not bread. Craig's Neapolitan Garage

Offline stonecutter

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Re: Post a Pic of Your Pie - Daily Update
« Reply #183 on: November 17, 2013, 02:51:20 PM »
Thanks.  It was done in the spirit of my Neapolitan family...we used what we had left over.  And too bad about the narrow-mind thing.
« Last Edit: November 17, 2013, 10:34:05 PM by stonecutter »
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Offline Tscarborough

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Re: Post a Pic of Your Pie - Daily Update
« Reply #184 on: November 17, 2013, 03:00:57 PM »
Both of those look great!

Online waltertore

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Re: Post a Pic of Your Pie - Daily Update
« Reply #185 on: November 17, 2013, 03:52:52 PM »
I liked the way these came out look and taste wise.  I wish I could get the glare out of the flash and a more realistic representation of the look.  Walter
« Last Edit: November 17, 2013, 03:54:40 PM by waltertore »

Offline adm

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Re: Post a Pic of Your Pie - Daily Update
« Reply #186 on: November 18, 2013, 07:49:25 AM »
I snuck in a quick pie for lunch today! Left over dough ball from Saturday, fiore de latte, extra spicy schiachiatta salami, jalapeŮo and red onion.

This ended up as a kind of NewYorkiPolitan pie - NY style dough with Neo style cheese and a shortish bake at 3 minutes. Boy, it was good and tasty though!

« Last Edit: November 18, 2013, 07:51:23 AM by adm »

Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #187 on: November 18, 2013, 08:10:05 AM »
Looks yummy!
Mary Ann

Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #188 on: November 18, 2013, 10:56:47 AM »
Here is my pie. All ingredients pre cooked. Sausage, roasted peppers, pepperoni, mushrooms, and onions

Online misterschu

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Re: Post a Pic of Your Pie - Daily Update
« Reply #189 on: November 18, 2013, 11:41:09 AM »
I liked the way these came out look and taste wise.  I wish I could get the glare out of the flash and a more realistic representation of the look.  Walter

Those are some really great looking slices.

Offline chasenpse

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Re: Post a Pic of Your Pie - Daily Update
« Reply #190 on: November 18, 2013, 05:33:17 PM »
My best pie yet - Calabro whole milk mozzarella definitely stepped my pizza making game up, big thanks to Scott for the recommendation!
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 #191 on: November 18, 2013, 05:43:30 PM »
My best pie yet - Calabro whole milk mozzarella definitely stepped my pizza making game up, big thanks to Scott for the recommendation!

Looks great, chasenpse!  Guess I'm going for the Calabro cheese this week.  Thanks for sharing.

Mary Ann
Mary Ann


Offline Aimless Ryan

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Re: Post a Pic of Your Pie - Daily Update
« Reply #192 on: November 18, 2013, 06:18:59 PM »
Mmmmmmm.

King Arthur or Pillsbury?
Ryan
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Offline solidusraven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #193 on: November 18, 2013, 06:24:05 PM »
Fermented two days , remarkable improvement.

Offline chasenpse

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Re: Post a Pic of Your Pie - Daily Update
« Reply #194 on: November 18, 2013, 06:50:48 PM »
Mmmmmmm.

King Arthur or Pillsbury?

King Arthur, almost done with the bag. Might have enough to make one last ball and do a comparison with the PBF.

Looks great, chasenpse!  Guess I'm going for the Calabro cheese this week.  Thanks for sharing.

Mary Ann

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Offline barkonbutts

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Re: Post a Pic of Your Pie - Daily Update
« Reply #195 on: November 18, 2013, 08:44:49 PM »
My BBQ chicken pizza for the week.  had a pretty high hydration. Came out real nice!!  Great flavor and crust was very light and airy!

Thanks for looking!

Maken Pizza For Enjoyment at Home!!

Offline norcoscia

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Re: Post a Pic of Your Pie - Daily Update
« Reply #196 on: November 19, 2013, 07:55:48 AM »
My pies from last night, dough was 4 days old. I made a bigger batch so I could compare 2 and 4 day dough flavor. I think the flavor was better on day 4 but noticed a bit less oven spring and browning on the day 4 bake.

Guess more of the sugar was used up. All pies were cooked on a 1/4 inch steel plate for the first min and then transferred to a pizza pan to finish on a rack - oven at 550, total time about 5-6 min

Also tried a dairy free mozzarella for my other other half that does not eat dairy - it was pretty good - that one had roasted eggplant, onions and mushrooms...

Last pie is from the 2 day rise, second is the dairy free and the first pie is the 4 day rise.

Offline Rinoxxx

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Re: Post a Pic of Your Pie - Daily Update
« Reply #197 on: November 19, 2013, 12:40:37 PM »
I am still kinda of a noob at this, only made about 8 pies so far, but getting better at it. First pie pic was 100% Caputo 00 flour. Second was 50% Caputo 50% KA organic bread flour. I am liking that combo better.(Might try all KA organic bread flour next pie). First Pie was fermented 24 hours 2nd one was almost 3 days. The Sauce I use is a simple Cento SM Certified(bought at Costco in a 3 pac cans) blended with just fresh basil, fresh oregano, EVOO, pinch of crushed red pepper and a little Sea salt. The cheese is a block of whole milk low moisture mozzarella cheese I found at Costco, it really melts well and has a nice stretch to it and great flavor. Using an Emile Henry Pizza baking stone in a 1 hour 550F preheated oven.  I guess I am not really aiming at specific style of pizza I do like both NY style and Neop style, so been combining elements from both, just stuff I like that tastes good to me. Hope they look ok, like I said I am still kinda of a noob lol, but I am learning a lot, this forum is amazing so happy I found it, so many people with tons of knowledge and extremely helpful.
« Last Edit: November 19, 2013, 01:04:43 PM by Rinoxxx »
Sam

Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #198 on: November 19, 2013, 02:06:53 PM »
Wow!  Your first pizza looks way better than my first pizza.  Good job.  Glad you like the Frigo cheese.  Frigo and Calabro are next on my list of cheeses to try  ;D

Mary Ann
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Offline Rinoxxx

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Re: Post a Pic of Your Pie - Daily Update
« Reply #199 on: November 19, 2013, 02:21:41 PM »
Wow!  Your first pizza looks way better than my first pizza.  Good job.  Glad you like the Frigo cheese.  Frigo and Calabro are next on my list of cheeses to try  ;D

Mary Ann
Thank you so much for the encouragement  ;D
« Last Edit: November 19, 2013, 05:02:21 PM by Rinoxxx »
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