Author Topic: Coal Inspired Pizza  (Read 6207 times)

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Offline Hobbs

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Re: Coal Inspired Pizza
« Reply #50 on: August 12, 2013, 06:07:29 PM »
I love New Haven style pizza....almost as much as a NJ tomato pie.....almost! :D


Offline corkd

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Re: Coal Inspired Pizza
« Reply #51 on: August 15, 2013, 07:56:11 AM »
That looks great-- I was at Sally's recently, & yours looks very similar.

Offline corkd

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Re: Coal Inspired Pizza
« Reply #52 on: August 15, 2013, 12:44:01 PM »
My take-- a bit thicker maybe (I maxed out my 14"peel, but.could have stretched a little bigger), & not quite so much char...
Uncured bacon, sopressata, green pepper, & part skim mozz I grabbed by mistake, but which worked fine.
Baked around 600 in 2stone grill....
-clay

Offline Needssalt

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Re: Coal Inspired Pizza
« Reply #53 on: August 15, 2013, 12:56:48 PM »
Corkd, That above looks great.    Are there places in Cuse that make a pie/crust like that?   I ask, because there isn't any place in Rochester that does.  Yours looks similar to mine, which I can tell (I think) is like a lightly, crunchy, delicious, pillow.   

Offline corkd

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Re: Coal Inspired Pizza
« Reply #54 on: August 15, 2013, 01:03:58 PM »
Thank you for the comment-- not really anything to speak of in Syracuse proper... Have you been to Fiamma out in Gates? He's from Salerno, & makes very good pies in a WFO... Calls them Neapolitan, but they're a bit thicker and more heavily topped-- which is exactly what Giulio Adriani told me distinguishes the two..

Offline Needssalt

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Re: Coal Inspired Pizza
« Reply #55 on: August 15, 2013, 01:49:01 PM »
Funny,...My wife and I laugh that we've never been there yet.  Been wanting to try it.  It's over on the west side.  Def soon.  I'm getting delivery of a Primavera70 in a couple weeks.  Looking forward to this style in that.  Here's one of mine dialed in from winter....


Offline corkd

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Re: Coal Inspired Pizza
« Reply #56 on: August 15, 2013, 02:23:19 PM »
Fantastic! & the oven sounds great as well. I am going the primitive WFO route myself -- dry stacking one for now, maybe mortar later.
Have you eaten at Rocco? I like their pies-- but I'm a bit biased, as he's a close friend & customer,
 & my son is in the kitchen there...
-clay

Offline Chicago Bob

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Re: Coal Inspired Pizza
« Reply #57 on: August 15, 2013, 03:06:40 PM »
Funny,...My wife and I laugh that we've never been there yet.  Been wanting to try it.  It's over on the west side.  Def soon.  I'm getting delivery of a Primavera70 in a couple weeks.  Looking forward to this style in that.  Here's one of mine dialed in from winter....
That looks killer Needssalt...nicely done man.  :drool:
"Care Free Highway...let me slip away on you"

Offline pt

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Re: Coal Inspired Pizza
« Reply #58 on: August 16, 2013, 01:48:53 PM »
corkd & Needssalt,

Those pies are excellent.  I love the color of the crust. What flour are you using for them?


Offline Needssalt

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Re: Coal Inspired Pizza
« Reply #59 on: August 16, 2013, 02:27:38 PM »
Yours as well pt.
Like I mentioned, that pie was from winter, when I was baking 2x week, and everything was clicking (for me). 
I'm using regular AT cut with KAAP 10-15%.  Sometimes 100% AT.  I'm trying some other variables now too.   I'll start another thread. 
I'm cooking on 1/2" steel in a gas range w/ broiler. 

Nice pies, looking forward to seeing more...

Offline corkd

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Re: Coal Inspired Pizza
« Reply #60 on: August 17, 2013, 08:54:27 AM »
Mine is KA bread flour, 60% HR, 2%  each salt, oil, sugar; hand kneaded; about 30 hours total ferment ....


 

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