Author Topic: Open for business  (Read 12998 times)

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Offline stegosaurus!

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Re: Open for business
« Reply #120 on: January 11, 2014, 06:02:32 PM »
18" pies,  tf. 090
have you ever posted your dough recipe? Love your work.


Offline Polo1523

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Re: Open for business
« Reply #121 on: January 26, 2014, 06:47:29 PM »
More of my work from yesterday, I would like to take a picture to each of the pies I make, but most of the time I'm in a hurry to get the orders out.

My lastest recipe is
TF .091
18"PIE
57% hydration
.13% IDY
Salt 2.80%
Regards Leo.

Offline vincentoc13

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Re: Open for business
« Reply #122 on: January 27, 2014, 08:54:51 PM »
Polo,  that pie looks really tasty, was that for your customer or your self? 

Offline Polo1523

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Re: Open for business
« Reply #123 on: January 28, 2014, 12:40:12 AM »
Hi vince it was an order for a customer,  thats my meat pie,  pepperoni,  salami,  italian saussage and fresh basil a drizle evoo
Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #124 on: February 25, 2014, 11:42:51 AM »
A couple of my pies.
Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #125 on: March 02, 2014, 11:48:00 AM »
Veggie pizza.
Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #126 on: March 02, 2014, 11:49:59 AM »
More pies
Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #127 on: March 17, 2014, 09:53:53 AM »
Couple of pies from Sunday.
Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #128 on: April 06, 2014, 06:51:46 PM »
Today pies
Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #129 on: April 19, 2014, 08:40:01 PM »
Serious Pizza making.
Regards Leo.


Offline JD

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Re: Open for business
« Reply #130 on: April 20, 2014, 10:20:44 PM »
Looking good as usual. How's business?
Josh

Offline Chicago Bob

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Re: Open for business
« Reply #131 on: April 20, 2014, 10:32:56 PM »
Better cover up those hot pizza pies dude!  8)

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

Offline Polo1523

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Re: Open for business
« Reply #132 on: May 05, 2014, 09:34:13 AM »
Mozz di bufala, salami, fresh basil

Regards Leo.

Offline Polo1523

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Re: Open for business
« Reply #133 on: August 26, 2014, 11:02:10 AM »
Hi I've been away from posting, don't have too much time to be here, but here are my latest pies, business is stronger I have 2 employees now and delivery service.
Regards Leo.

Offline vincentoc13

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Re: Open for business
« Reply #134 on: August 26, 2014, 08:21:56 PM »
Polo,  your pies are an insparation.

Offline Donjo911

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Re: Open for business
« Reply #135 on: August 26, 2014, 08:34:11 PM »
Polo,  your pies are an insparation.
+1  ^^^
Have you rebuilt or built a different oven? Or are you still doing so well out of your first oven?
Cheer,
Don
Few great accomplishments are achieved single-handedly, Most have their Norgays.
How do you spot a Norgay?
You start with the people with the funny names.

Offline Polo1523

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Re: Open for business
« Reply #136 on: August 27, 2014, 08:20:22 AM »
Thanks guys, same oven my friend i guess practice and some small adjustments on the recipe, as well as getting a commercial mixer I think that can be a factor as well.
Regards Leo.

Offline vincentoc13

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Re: Open for businesse ou
« Reply #137 on: August 27, 2014, 07:28:15 PM »
Polo, is there anything you can tell us about the difference in your recipe     ;D

Offline Polo1523

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Re: Open for business
« Reply #138 on: August 29, 2014, 09:28:18 AM »
This was the same day recipe, hydration is not that high since my baking time is quick, I needed to bring down hydration, I tried 59 and 60% but the result was a soft and a little bit wet pie, I mean that it had no consistency or crispiness, thats in my case using the wood oven
TF .088
18"PIE
57% hydration
.20% IDY
Salt 2.70%
Sugar 1.5%

I am just playing a little bit with the Yeast and sugar, off course depending of the situation I normally do a 2 days cold ferment process, but for example the last 2 pies I posted I did not cold fermented, both pies where same day dough I made the batch at around 9 am and probably let them proof for around 5 hours the weather was really hot so that accelerated the fermentation process, I baked a bread and it was really tasty I was really surprised at the results, right now that business its really picking up I needed to have an emergency method, my fridge is not huge so I can't have a lot of dough there, I really have to say again that the mixing process has helped a lot in my case, I was hand mixing so it was really tiring handling 20lbs of flour, now that I got the 30 qt mixer, I can do experiments and it really helps doing it right, texture etc.
Regards Leo.

Offline tinroofrusted

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Re: Open for business
« Reply #139 on: August 29, 2014, 09:37:42 AM »
Your pizzas look great Polo. Hopefully I can come down there and try one some time. I haven't been to TJ in a long time.  Where is your store located in TJ?

I just tried a 57% hydration dough last night and it was quite good.  Nice and crispy on the bottom.