Author Topic: Random NY pies  (Read 17216 times)

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Offline One Eyed Jack

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Re: Random NY pies
« Reply #120 on: February 26, 2014, 11:12:47 AM »
Great looking Pies, Johnny


Offline Johnny the Gent

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Re: Random NY pies
« Reply #121 on: February 26, 2014, 05:16:27 PM »
Thanks OEJ!  ;)
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #122 on: March 03, 2014, 08:23:59 AM »
In the mood for a light, crisp and airy crumb, I prepared a high hydration (78%) dough, along the lines of Chris Bianco's pies.

Topped with Mutti tomatoes, cubed w.milk mozz, eggplant (previously roasted, skinless) and bits of ham.

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Offline jsaras

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Re: Random NY pies
« Reply #123 on: March 03, 2014, 09:01:37 AM »
All purpose flour with this pizza?
Things have never been more like today than they are right now.

Offline Johnny the Gent

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Re: Random NY pies
« Reply #124 on: March 03, 2014, 09:04:13 AM »
Yes - Vilma brand, 9.8% protein.
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #125 on: March 08, 2014, 03:02:16 PM »
Just wanted to share some pics of today's dough: 76% hydration using 12% protein flour. 

Stretch and fold method - using gravity to stretch the dough.

For my work surface, I placed cling-film over the marble counter, and sprinkled water over it. Wet hands, too.
« Last Edit: March 08, 2014, 05:44:18 PM by Johnny the Gent »
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #126 on: March 08, 2014, 05:35:55 PM »
Found an old doughball in the back of the fridge,  IIRC it's a little over a week old  ???

Anyhow, tonight I baked on my steel plate, and I'm glad I did.  Faster heat-up time and boy did that pizza bake well.

Mozzarella, Mutti tomatoes, anchovy fillets, fresh oregano and basil. Around 2.5 minute baketime, but I wasn't really counting. Nearlypolitan!
« Last Edit: March 09, 2014, 06:37:46 AM by Johnny the Gent »
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Offline TXCraig1

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Re: Random NY pies
« Reply #127 on: March 08, 2014, 09:50:19 PM »
Nearlypolitan but allthewayyummy looking.
Pizza is not bread.

Offline Jackitup

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Re: Random NY pies
« Reply #128 on: March 09, 2014, 03:16:31 AM »
 ^^^
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline Johnny the Gent

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Re: Random NY pies
« Reply #129 on: March 09, 2014, 07:20:42 AM »
 And it was, which is the important thing ;)

Thanks guys!
Il miglior fabbro


Offline Johnny the Gent

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Re: Random NY pies
« Reply #130 on: March 09, 2014, 10:04:53 PM »
Inspired by Pastaking's "loaded baked potato pie" - see Reply# 460 herehttp://www.pizzamaking.com/forum/index.php?topic=26286.460   , I was eager to give it a try this evening. Dough 76% hydration, baked on soapstone preheated to 300 deg celsius with both top and bottom heating elements on.

Out of the oven, a liberal sprinkling of scallions.   The combo of cheeses (w.milk mozz, danbo, local braided mozzarella) was very tasty and the pre fried bacon released savory fat throughout the pizza. The pizzarium style pies I make with potato are subtler in flavor, usually only topped with EVOO, potato, light scattering of mozz and a little bacon or sausage.  The potato flavor is complemented rather than dominated by the other toppings.  My wife and I thought it was a novelty pie, and would be a great option for a pizza party. 
Il miglior fabbro

Online JD

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Re: Random NY pies
« Reply #131 on: March 10, 2014, 07:47:14 AM »
That's a beauty, Johnny.

Are the potatoes pre-cooked in any way?
Josh

Offline Johnny the Gent

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Re: Random NY pies
« Reply #132 on: March 10, 2014, 09:30:19 AM »
That's a beauty, Johnny.

Are the potatoes pre-cooked in any way?

Thanks for the compliment JD.  Yes, the potatoes (small - a bit bigger than a hen's egg) were scrubbed, dried, pricked with a fork, rubbed with EVOO and sprinkled with salt before gettting wrapped in tinfoil. Baked at 200 deg celcius for about 30 minutes, unwrapped from foil, and baked another 10.

After cooling, they were thinly sliced, and placed on the pie - some slices over the cheese, some under.
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Online JD

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Re: Random NY pies
« Reply #133 on: March 10, 2014, 10:14:34 AM »
Great thank you, I think I will try this later in the week. Potatoes & pizza come up every now and then and it never really interested me, but I think it's time to try it out after seeing your NY style.

Josh

Offline Johnny the Gent

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Re: Random NY pies
« Reply #134 on: March 10, 2014, 11:31:29 AM »
Great thank you, I think I will try this later in the week. Potatoes & pizza come up every now and then and it never really interested me, but I think it's time to try it out after seeing your NY style.

Let us know what you think.

In the past I've boiled peeled potatoes in saffron water, sometimes seasoning with paprika and S&P, too.  This method works well, but the spuds do retain much more moisture opposed to baking.  When boiling, I usually use a mechanical potato masher or break the potato into small pieces by hand - always quartering the potato immediately after boiling to allow excess moisture to evaporate.
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Offline Pastaking

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Re: Random NY pies
« Reply #135 on: March 10, 2014, 08:25:02 PM »
Great job there Johnny! Glad I was able to inspire you to check out one my favorite pies! It looks like it came out real good. I always enjoy this when I make it and it is a big hit my pizza parties.
Dalla Mia cucina al tuo, Bon appetito! (from my kitchen to yours, enjoy!)

Offline pdog

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Re: Random NY pies
« Reply #136 on: March 10, 2014, 09:51:51 PM »
Your pies look great Johnny. 

Offline Johnny the Gent

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Re: Random NY pies
« Reply #137 on: March 11, 2014, 12:35:34 PM »
Great job there Johnny! Glad I was able to inspire you to check out one my favorite pies! It looks like it came out real good. I always enjoy this when I make it and it is a big hit my pizza parties.
Dalla Mia cucina al tuo, Bon appetito! (from my kitchen to yours, enjoy!)

Thanks PKing! I've always been a fan of potato topped pies.  For my next pizza party I will definitely be making a loaded baked potato pie.

J
Il miglior fabbro

Offline Johnny the Gent

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Re: Random NY pies
« Reply #138 on: March 11, 2014, 12:36:06 PM »
Your pies look great Johnny.

Thanks pdog!
Il miglior fabbro

Online JD

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Re: Random NY pies
« Reply #139 on: March 11, 2014, 02:33:06 PM »
Are those bay leaves in your picture, Johnny?
Josh


 

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