Author Topic: Post a Pic of Your Pie - Daily Update  (Read 163156 times)

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Offline Hillbilly

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Re: Post a Pic of Your Pie - Daily Update
« Reply #550 on: March 29, 2014, 04:01:35 PM »
That's right.

I'm not up to speed on how to make the dough properly and think I have just been lucky so far. I have tried using a bread maker to mix and the KA. I don't take dough temps and so far I haven't had one turn out bad. I have noticed that the dough at the front of the fridge will rise more and faster than the ones at the back. Probably opening the door too often to get beer. :)


Offline waynesize

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Re: Post a Pic of Your Pie - Daily Update
« Reply #551 on: March 30, 2014, 12:01:25 AM »
Tonight's pies. First was a cheese pie for the kids. Second was a busy one for my wife. Last was a pepperoni and mushroom with Bel Gioso fresh mozz, for me. (I like the Galbani fresh mozz better.)

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #552 on: March 30, 2014, 12:10:10 AM »
Tonight's pies. First was a cheese pie for the kids. Second was a busy one for my wife. Last was a pepperoni and mushroom with Bel Gioso fresh mozz, for me. (I like the Galbani fresh mozz better.)
Yes sir....now that's how you get it done.  :chef:
Thanks for the eye candy tonight Wayne.

CB
"Care Free Highway...let me slip away on you"

Offline waynesize

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Re: Post a Pic of Your Pie - Daily Update
« Reply #553 on: March 30, 2014, 12:28:13 AM »
Bob, I was surprised in how different the bakes were for each pie. They were all baked for 5 minutes. I got the balance close on the third pie. Just don't have enough mass in my little stone to get the bottom just right. I did eat the entire pizza. It was real tasty.

Wayne

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #554 on: March 30, 2014, 12:38:41 AM »
They look great man and I was thinking maybe even a lil shorter bake than 5min.. except the kids(first pic) pie.
So you got a good oven going on there.
Give 'em a turn half way through...even out that nice "char".  :)

Bob
"Care Free Highway...let me slip away on you"

Offline cylint

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Re: Post a Pic of Your Pie - Daily Update
« Reply #555 on: March 30, 2014, 12:21:43 PM »
This weekends pies.  Not getting a crispy enough bottom, although its not bad.  I am a heavy saucer, so that might be impacting it as well.  Also not sure how to work around the hotspot in the oven. They were delicious.
« Last Edit: March 30, 2014, 12:27:50 PM by cylint »

Offline Seven

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Re: Post a Pic of Your Pie - Daily Update
« Reply #556 on: March 30, 2014, 01:39:01 PM »
This weekend's pizzas... pepperoni (half on top, half under the cheese) and a plain.  Both baked for 4 minutes on a 550 degree aluminum plate. 6 in 1 tomatoes run through the food mill, Foremost Farms whole milk mozzarella. Pizzas are 16 inches but the plain got out of round on the launch. The 19 inch screen makes a great cooling rack!

Offline PizzaGarage

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Re: Post a Pic of Your Pie - Daily Update
« Reply #557 on: March 30, 2014, 03:47:03 PM »
Detroit Style in blue steel pans, Chicago Pan, Sicilian Pan

« Last Edit: March 30, 2014, 03:49:55 PM by PizzaGarage »

Offline dvanraes

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Re: Post a Pic of Your Pie - Daily Update
« Reply #558 on: March 30, 2014, 08:42:39 PM »
Here is my Sunday pizza...jalapeño and cheese! Turned out pretty good for only a 4 hour rise.
« Last Edit: March 30, 2014, 09:08:08 PM by dvanraes »


Offline mitchjg

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Sicilian! - Re: Post a Pic of Your Pie - Daily Update
« Reply #559 on: March 30, 2014, 09:41:49 PM »
Today, I made a couple of Sicilian pies - my first tries.  The first pie came out ok, but a little too unbalanced - done more on the top than the bottom.  I made the second one with the pan on a lower shelf with a preheated stone under that.

Success!    :chef: Although the top and bottom were still not completely balanced - much better.  The flavor was terrific.  A little bit on the soggy side and I should have brought the sauce and cheese close to the edges (no need to have a ginormous crust going all around). 

But, we loved it.   ;D

Still not the same as the pies I grew up with in NY but a good start.  My WFO is going to get jealous if I neglect it so I will need to pay attention to that. 

Seems like I "need" to buy a new pan, too!

I will do this again.......

- Mitch
« Last Edit: March 30, 2014, 09:46:50 PM by mitchjg »
Mitch

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #560 on: March 30, 2014, 11:38:13 PM »
Here is my Sunday pizza...jalapeño and cheese! Turned out pretty good for only a 4 hour rise.
That's a fine looking pizza right there....damn fine Darin.  :chef:
Thanks for posting that man.

CB
"Care Free Highway...let me slip away on you"

Offline dvanraes

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Re: Post a Pic of Your Pie - Daily Update
« Reply #561 on: March 30, 2014, 11:47:38 PM »
That's a fine looking pizza right there....damn fine Darin.  :chef:
Thanks for posting that man.

CB
Thanks Bob! I haven't posted in quite some time but have been quietly working on a modified "Wolfgang Puck" recipe I found a while back that the family really likes. I figured I'd post some pics and keep myself motivated to continue refining it. It's really close to being something I can reliably recreate without too much fuss with scales etc. I'm not sure how to classify it...guessing a pseudo new York style. I guess it's more of an emergency dough by the standards out here but I am going to try and cold ferment this recipe. I just have to make the time for it and record my weights. I'm looking forward to doing the math on it :). Anyhow thanks for the compliment, it was a very good batch of pizza today.

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #562 on: March 30, 2014, 11:57:22 PM »
Thanks Bob! I haven't posted in quite some time but have been quietly working on a modified "Wolfgang Puck" recipe I found a while back that the family really likes. I figured I'd post some pics and keep myself motivated to continue refining it. It's really close to being something I can reliably recreate without too much fuss with scales etc. I'm not sure how to classify it...guessing a pseudo new York style. I guess it's more of an emergency dough by the standards out here but I am going to try and cold ferment this recipe. I just have to make the time for it and record my weights. I'm looking forward to doing the math on it :). Anyhow thanks for the compliment, it was a very good batch of pizza today.
That's what it's all about bro...you having an easy peazzy recipe that the whole family enjoys on a nice Sunday together.  8)
Hope you stick around and keep sharing your progress.

CB
"Care Free Highway...let me slip away on you"

Offline jsaras

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Re: Post a Pic of Your Pie - Daily Update
« Reply #563 on: March 31, 2014, 09:46:51 PM »
Made another Pizzarium attempt with Calmoldi starter. Fermented 24 hours at room temp. It came out more "Detroit" than "Rome", not that anyone complained.
Things have never been more like today than they are right now.

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #564 on: March 31, 2014, 11:13:17 PM »
That's a great looking pizza pie.   :chef:
"Care Free Highway...let me slip away on you"

Offline parallei

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Re: Post a Pic of Your Pie - Daily Update
« Reply #565 on: April 01, 2014, 11:33:38 PM »
Not sure what you'd call this.  I had a spare neapolitan starter dough that did 48 hrs at room temp than another 36 hrs in the fridge.  Threw it in a pan "detroit style" and topped with sprouts, pancetta and mozz.
« Last Edit: April 01, 2014, 11:52:29 PM by parallei »

Offline waynesize

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Re: Post a Pic of Your Pie - Daily Update
« Reply #566 on: April 02, 2014, 07:27:47 AM »
Whatever you call it, it looks tasty!

Wayne


Offline Gags

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Re: Post a Pic of Your Pie - Daily Update
« Reply #567 on: April 02, 2014, 06:28:30 PM »
I've been meaning to try Everlast’s crowd pleasing potato & rosemary pie (http://www.pizzamaking.com/forum/index.php?topic=30754.msg306893#msg306893)

Potato with caramelized onion cream sauce, ricotta, mozzarella, sausage, and fresh rosemary.  Very good!  But next time, I'm switching to bacon!

And taking a page out of Omid's playbook, Pulcinella makes an appearance!   :-D
"I'd trade it all for just a little bit more"

Offline brontolo

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Re: Post a Pic of Your Pie - Daily Update
« Reply #568 on: April 03, 2014, 01:40:31 AM »
Hi All,

I've been reading the forums for a while, picking up great tips from all of you and ready to post some pics of my successful pizzas, my fails are on the "Shame" thread.

I use a rectangular pizza stone, and 500 degree oven. These cook in 6 to 7 minutes. Quattro Formaggie, my wife's favorite and a Margherita.
My quest for the perfect pizza will never end, probably because the journey is so delicious!

Offline brontolo

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Re: Post a Pic of Your Pie - Daily Update
« Reply #569 on: April 03, 2014, 01:44:29 AM »
Hi All,

I've been reading the forums for a while, picking up great tips from all of you and ready to post some pics of my successful pizzas, my fails are on the "Shame" thread.

I use a rectangular pizza stone, and 500 degree oven. These cook in 6 to 7 minutes. Quattro Formaggie, my wife's favorite and a Margherita.
My quest for the perfect pizza will never end, probably because the journey is so delicious!

Offline kramer73

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Re: Post a Pic of Your Pie - Daily Update
« Reply #570 on: April 03, 2014, 06:41:25 PM »
Chicken fajita pizza

Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #571 on: April 04, 2014, 06:29:11 PM »
It's tough having Friday night pizza night during Lent - boring, meatless pies, but yummy nevertheless.  Mitch, the Sicilian shots are for you  ;D  Happy Friday everyone!
Mary Ann

Offline dmcavanagh

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Re: Post a Pic of Your Pie - Daily Update
« Reply #572 on: April 04, 2014, 07:06:43 PM »
@mbrulato, beautiful, what pan are you using for the square pie. Those look like quite a Lenten sacrifice!!! :-D
Rest In Peace - November 1, 2014

Offline mbrulato

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Re: Post a Pic of Your Pie - Daily Update
« Reply #573 on: April 04, 2014, 07:39:03 PM »
@mbrulato, beautiful, what pan are you using for the square pie. Those look like quite a Lenten sacrifice!!! :-D

 :-D thanks, Dave.  I'm using the 14" pan 2" deep http://www.lloydpans.com/standard-pans/pizza-tools/rectangular-pans-and-disks/sicilian-style-deep-dish
Mary Ann

Offline mkevenson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #574 on: April 04, 2014, 07:48:30 PM »
I vote round, WONDERFUL!

Of course I could never eat Wendy's burgers, square???
"Gettin' better all the time" Beatles


 

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