Author Topic: Open for business  (Read 16948 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.
"I don't tell you how to surf, farm, make movies, or anything else that California is famous for. Don't tell us what is and isn't in our pizza." - Scott123


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

Online 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
I have done wrong.. but what I did, I thought needed to be done.

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.

Online 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.