Author Topic: Random NY pies  (Read 22561 times)

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Offline One Eyed Jack

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Re: Random NY pies
« Reply #60 on: November 29, 2013, 11:27:58 AM »
I really enjoy looking at your pies! Nicely done!  :drool:


Offline Johnny the Gent

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Re: Random NY pies
« Reply #61 on: December 05, 2013, 11:10:58 AM »
Thanks Jack!

Some pics from a couple weeks ago. I incorporated a 24 hour cold rise dough, 66% hydration, and used AP Flour.

1st pie is topped with salami, fresh mushrooms, fresh oregano
2nd pie is a Pizzarium style crossover ( ??? :-D) - topped with potato, pork sausage and fresh sage
Il miglior fabbro

Offline JD

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Re: Random NY pies
« Reply #62 on: December 05, 2013, 12:26:58 PM »
Wow, that first pie is killer
Josh

Offline Johnny the Gent

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Re: Random NY pies
« Reply #63 on: December 05, 2013, 02:53:01 PM »
Thanks JD. It was a photogenic pie that made for some good eatin'  ;)
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Offline runeli

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Re: Random NY pies
« Reply #64 on: December 05, 2013, 09:00:51 PM »
Looks great!

I can get the same of coloring with 280C for 8 minutes. Thais are afraid of cancer and when they see something looks dark/black they don't want it?? Use only 24h fermentation. Don't have capacity for more.

Johnny you should come here and do some business. In Thailand we have only Pizzahut and Pizzacompany. Their pizza taste like %$#.  :)

Offline Needssalt

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Re: Random NY pies
« Reply #65 on: December 06, 2013, 12:41:32 PM »
Yeah, those look so my taste in pie..... well done.  Maybe you mentioned how earlier, but I'm liking the bake.

Offline Mullered

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Re: Random NY pies
« Reply #66 on: December 06, 2013, 03:30:40 PM »
wow ... I love the look of the texture of your crusts ..... they look like they would feel at home smothered in some tasty real-butter garlic and parsley sauce yum!!  :drool:

Offline Johnny the Gent

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Re: Random NY pies
« Reply #67 on: December 08, 2013, 04:47:16 PM »
Looks great!

I can get the same of coloring with 280C for 8 minutes. Thais are afraid of cancer and when they see something looks dark/black they don't want it?? Use only 24h fermentation. Don't have capacity for more.

Johnny you should come here and do some business. In Thailand we have only Pizzahut and Pizzacompany. Their pizza taste like %$#.  :)

Thanks! Sounds like pizza in Thailand is slim pickings. Regarding toppings, what are some of the local favorites? Interesting that they avoid a little pizza char...cancerous? Really?
Il miglior fabbro

Offline Johnny the Gent

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Re: Random NY pies
« Reply #68 on: December 08, 2013, 05:10:32 PM »
Yeah, those look so my taste in pie..... well done.  Maybe you mentioned how earlier, but I'm liking the bake.

Thanks! Most are baked on soapstone, middle rack with both top and bottom heating elements on. When I get the urge to bake a 3 minute pie I use the topmost rack. My oven goes to 300 deg celcius.
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #69 on: December 08, 2013, 05:11:34 PM »
wow ... I love the look of the texture of your crusts ..... they look like they would feel at home smothered in some tasty real-butter garlic and parsley sauce yum!!  :drool:

That sounds good, may have to try that!
Il miglior fabbro


Offline Johnny the Gent

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Re: Random NY pies
« Reply #70 on: December 08, 2013, 05:22:44 PM »
Here's a marinara pie that baked for around 3:15 on the topmost rack. Used only the top heating element to heat the stone. Very thin crust on this pie- 245 gm stretched to around 12".  63% hydration dough, 10% protein AP flour, 2% salt, 2% canola oil,  .4% compressed yeast. I should have used more sauce, oh well, there's always tomorrow's bake. More marinaras to come!
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Offline Johnny the Gent

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Re: Random NY pies
« Reply #71 on: December 12, 2013, 10:40:00 AM »
Here are a couple pies from a couple of weeks ago.  Lately I've been very busy, as such I haven't had a lot of time to write detailed posts - but these are yet another take on JerryMac's formula (66% hydration, combo of RT poolish and 24 h cold fermentation for the doughballs ).

A plain cheese pie and another plain, with fresh basil post bake.
Il miglior fabbro

Offline Johnny the Gent

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Re: Random NY pies
« Reply #72 on: December 12, 2013, 10:49:24 AM »
For this pie I used 15% whole wheat (sifted to keep the bran out) and 85% AP flour.  Modified JerryMac formula once again.  I will say this: the addition of the 15% whole wheat in the poolish, coupled with the 24 hour cold rise made for a wonderful tasting crust - slightly nutty, and noticeably "wheaty", in the best way. This dough handled and baked great.

Pizza bianca with fresh, sliced grape tomatoes, thinly sliced bacon, fresh garlic, fresh sage, freshly ground black pepper and a swirl of EVOO all over a whole milk mozz topped crust.
« Last Edit: December 12, 2013, 11:44:36 AM by Johnny the Gent »
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Offline norma427

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Re: Random NY pies
« Reply #73 on: December 12, 2013, 11:07:53 AM »
Beautiful pies Johnny!  You sure are a pizza master.  :chef:

Norma
Always working and looking for new information!

Offline Johnny the Gent

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Re: Random NY pies
« Reply #74 on: December 12, 2013, 11:16:36 AM »
Thank you Norma, I appreciate it! Far from a master, at best an inspired disciple  :D
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Online tinroofrusted

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Re: Random NY pies
« Reply #75 on: December 12, 2013, 12:42:37 PM »
You're making me hungry again, Johnny. Man those look good. 

Offline MartyE

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Re: Random NY pies
« Reply #76 on: December 12, 2013, 01:26:46 PM »
For this pie I used 15% whole wheat (sifted to keep the bran out) and 85% AP flour. 

That is a interesting method to use whole wheat flour. What type of device did you use to sift the flour?

Offline Johnny the Gent

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Re: Random NY pies
« Reply #77 on: December 12, 2013, 02:09:20 PM »
You're making me hungry again, Johnny. Man those look good. 

Thanks tinroofrusted. The combination of the savory, rendered bacon fat, with the sweet tomatoes and the occasional bit of garlic was very tasty. The sage, besides releasing aromatics crisped nicely and complemented the flavors well. I was worried about having too much going on, but imo it was very harmonious. I even gave this pie a name: Pizza filetti di Johnny. 8)
Il miglior fabbro

Offline Johnny the Gent

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Re: Random NY pies
« Reply #78 on: December 12, 2013, 02:13:33 PM »
That is a interesting method to use whole wheat flour. What type of device did you use to sift the flour?

I'll explain why I used w.wheat flour in this manner: I wanted the flavor without all the bran to compromise the light, open, airy crumb I was after. I used an ordinary sifter with fine mesh.
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Offline DustinA

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Re: Random NY pies
« Reply #79 on: December 12, 2013, 02:40:41 PM »
Good grief, man .... those are gorgeous.


 

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