Author Topic: Post a Pic of Your Pie - Daily Update  (Read 217756 times)

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Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #225 on: December 22, 2013, 10:16:51 AM »
Only if you wish. Might be entertaining and more of us could post there.

Mark

 ^^^.  I think it would be hilarious.
Mary Ann


Offline mitchjg

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Re: Post a Pic of Your Pie - Daily Update
« Reply #226 on: December 22, 2013, 10:31:50 AM »
I started the thread:

http://www.pizzamaking.com/forum/index.php/topic,29237.0.html

But, so far, no takers.   :'(

I am pretty sure I am not the only one that has ever completely messed up a pie.   :P

- Mitch
Mitch

Offline mitchjg

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Re: Post a Pic of Your Pie - Daily Update
« Reply #227 on: December 23, 2013, 05:21:17 PM »
After being frustrated the other day with my "failure to launch  :'(", I was happy to have the opportunity to bake another pie or 2 last night.  We were actually making fresh homemade pasta and meatballs for ourselves and our neighbors.  Not being sure if their little one would eat the main dish, I made a couple of doughs so that I could make her a pizza (uh huh, that was the only reason  8)). 

Turns out she was game for the main meal and these room temperature 28 hour fermented Ischia doughs looked like they would go to waste.  I put them in the fridge and decided today that a dough was a terribly thing to waste so I refired the oven and made meatball pizza for lunch.

My wife delivered the second pie to the same neighbors in case they were not still full from last night.

The meatballs and Roberta, the pie and and an "I want it" look.....

- Mitch

Mitch

Offline c0mpl3x

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Re: Post a Pic of Your Pie - Daily Update
« Reply #228 on: December 24, 2013, 12:27:20 PM »
Not pizza but dough.

30% sourdough starter at 120% hydration, bread flour.
 100% flour (difference from starter, high gluten)
68% water
.7% sugar
1%salt

Only difference is I used growing fed starter as the preferment. I doubled a small amount until it was growing rapidly on the counter. Made something like 6lbs of dough lol. Basically an American style ciabatta
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Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #229 on: December 24, 2013, 09:47:41 PM »
White Christmas pie.

I forgot to turn down the heat in the Blackstone with the low-moisture shredded mozz, so I had to pull about 30 seconds early.  I would have liked more color on the crust, but it was really good.

Ricotta, shredded whole milk mozz, garlic, evoo, and parmesan.


Offline boalpd

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Re: Post a Pic of Your Pie - Daily Update
« Reply #230 on: December 31, 2013, 02:06:59 PM »
Garlic, mayo and feta spread with klamatta olives and sundried tomatoes par baked then topped with spinach, red onion and more feta. Fazzari 5 stretch and fold on a 3 day cold ferment, Everyone loves it.
Phil

Offline mkevenson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #231 on: January 01, 2014, 11:21:47 PM »
1/1/14, my New Years resolution, "make better pies". I did it!!! :o  This one's ROUND!  :-D


Mark
"Gettin' better all the time" Beatles

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #232 on: January 02, 2014, 11:28:45 AM »
1/1/14, my New Years resolution, "make better pies". I did it!!! :o  This one's ROUND!  :-D


Mark
Congrats Mark! That pizza sure is round.  8)
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amyamrap

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Da Kine Pie
« Reply #233 on: January 03, 2014, 03:01:04 AM »

Da Kine Pie

Two months ago I'd never mixed flour and water. For the past two months I've ate, slept and (what's that third one, I forget) pizza. I've latched on to a formulation that I tweak this way and that just to see what happens. KABF, 24-48 cold. I've modified the kitchen range with stones in an effort to squeeze out the max heat. I dress fairy light.

I've never cottoned to Hawaiian pizza but now, while I'm a Kitchen Aid jockey journeyman, is the time to research, learn, think, and experiment. I had to decide what Hawaiian pizza was. I'm easy: no tomato and two tropical foods.

I may be new to pizza making but I am a master caramelizer. I caramelized 1 LB pineapple in a full reduction of 8 oz pineapple juice. Sweet, thick, much texture.. very pineappley! I was PO-ed I forgot to save some for my ice cream. Mixed with a a few tbs of caramelized sweet onions, a few of soy sauce, 15 drops of smoke and it was the sauce.

Dough was 24 hours cold, 2 hours ~70, 7 grams extra water, two times IDY.iNce but hard for me  to form, as usual. Tried the (coughlameocough) slap from hand to hand but my tyro mistakes put it out of round. Then transfer it to my trusty 12" perf pan.

After drizzling with olive oil and dusting with garlic granules I hailed from above with my new Kirkland pink salt. The first fancy salt I've ever bought. As I told my wife.. now that I've relieved her of the pizza making chore, expense will be of no concern when it comes to equipment or ingredients. The coarse grind added a sparkle, nice. (I worked as a salt miner 1,500 feet under Lake Erie.. it's true.)

The caramelized pineapple sauce was very moist but still had to be spread on. Used about half of what was made. 6 oz fresh mozzarella, 24 Spam medallions, roasted red bell peppers, jalapeno rings, banana pepper rings, sliced scallion bulbs, and black pepper. VG :)

TY PMF!!

Here is a trailer to a long forgotten caramelization project of mine and pics of Da Kine Pie:

« Last Edit: January 03, 2014, 03:25:06 AM by amyamrap »


amyamrap

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Re: Da Kine Pie
« Reply #234 on: January 03, 2014, 05:16:41 AM »
PS: The orange glop in the first pic is pure caramelized pineapple and pineapple juice.
« Last Edit: January 03, 2014, 05:20:20 AM by amyamrap »

Offline mkevenson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #235 on: January 03, 2014, 11:11:41 AM »
Congrats on your accomplishments. Your pie looks very nice from above, colorful... but SPAM ??? :o :(
"Gettin' better all the time" Beatles

amyamrap

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Re: Post a Pic of Your Pie - Daily Update
« Reply #236 on: January 03, 2014, 01:30:28 PM »
Congrats on your accomplishments. Your pie looks very nice from above, colorful... but SPAM ??? :o :(

Thanks for the compliment; it's not as hard to make a good looking pie as it is to make a good pie, lol. Of course Spam, it's da kine! My Hapa Haole Pizza will feature kalua pork and The Kapai'i will be topped with ahi.

Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #237 on: January 03, 2014, 06:08:32 PM »
Haven't posted in awhile.  Here's two NY style pies one plain and one with Vermont Smoke & Cure pepperoni. 
Mary Ann

Offline mkevenson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #238 on: January 03, 2014, 06:30:45 PM »
Mary Ann, nice pies! How do you get the pepperoni to stay near the cornice? Mine always likes to run to the middle.

Mark
« Last Edit: January 03, 2014, 06:32:33 PM by mkevenson »
"Gettin' better all the time" Beatles

Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #239 on: January 03, 2014, 07:17:13 PM »
Thanks, Mark.  I try to build up littles cradles of cheese to hold the pepperoni slices in place and then launch pie carefully into the oven to avoid shifting.  Sometimes it works, sometimes not so much  :-D
Mary Ann

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #240 on: January 03, 2014, 07:28:13 PM »
Thanks, Mark.  I try to build up littles cradles of cheese to hold the pepperoni slices in place and then launch pie carefully into the oven to avoid shifting.  Sometimes it works, sometimes not so much  :-D
  ;D  Ingenuity!
I recently saw where Craig recommended placing them more to the outer edge and let them do their migrating thing.
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Offline Musky

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Re: Post a Pic of Your Pie - Daily Update
« Reply #241 on: January 03, 2014, 07:43:19 PM »
I grew up in a cheese cradle, WI.

Kevin


Offline norma427

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Re: Post a Pic of Your Pie - Daily Update
« Reply #242 on: January 05, 2014, 12:53:36 PM »
Chicken Fajita Pizza.

Norma

Online jkb

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Re: Post a Pic of Your Pie - Daily Update
« Reply #243 on: January 06, 2014, 02:34:35 PM »
Chicken Fajita Pizza.

Norma

Oooh, tell me more.

Offline norma427

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Re: Post a Pic of Your Pie - Daily Update
« Reply #244 on: January 06, 2014, 06:48:23 PM »
Oooh, tell me more.

jkb,

If you are interested in the dough formulation it is at Reply 19 http://www.pizzamaking.com/forum/index.php/topic,29378.msg295046.html#msg295046  Where the Chicken Fajita dough ball, assembly and the final pizza are it starts at Reply 45  http://www.pizzamaking.com/forum/index.php/topic,29378.msg295428.html#msg295428

Norma

Offline Qarl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #245 on: January 06, 2014, 07:44:18 PM »
Margherita made with 10% Camaboldi (30 hour ferment at 62 degrees)

and my wife's famous meatballs on a pie (forgot to take the whole pie shot)


Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #246 on: January 06, 2014, 07:46:35 PM »
Looks great to me, Karl!
Mary Ann

Offline Bandit

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Re: Post a Pic of Your Pie - Daily Update
« Reply #247 on: January 06, 2014, 10:06:46 PM »
Here is a couple of pizza's I made recently, sorry pics are not that great.

Offline One Eyed Jack

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Re: Post a Pic of Your Pie - Daily Update
« Reply #248 on: January 08, 2014, 01:00:21 PM »
Norma, That Chicken Fajita Pizza,looks decadent!  :drool:

Offline norma427

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Re: Post a Pic of Your Pie - Daily Update
« Reply #249 on: January 08, 2014, 06:02:12 PM »
Norma, That Chicken Fajita Pizza,looks decadent!  :drool:

Thanks Jack!

Norma


 

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