Author Topic: 2Stone Bliss  (Read 8600 times)

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Offline tinroofrusted

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Re: 2Stone Bliss
« Reply #40 on: October 20, 2013, 11:58:50 AM »
Serp, your pizzas are masterful.  Great work!


Offline Serpentelli

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Re: 2Stone Bliss
« Reply #41 on: October 20, 2013, 03:29:53 PM »
Great looking pies John.

Why do you write "(for my daughter)" after pepperoni? Is there something childish about liking pepperoni I should know about?  ??? I like pepperoni.  :'(


OMG, I love pepperoni. Probably my favorite pizza topping, actually. Not sure why I added that "disclaimer", except that she ate the whole pie!! :-D. I was actually getting stressed out last night by the choices I was forced to make (only 3 pies) so that was probably just my way of explaining my choices! Please, pepperoni, if you're listening, i will always love you!!

And Craig, my roni pies just don't have the artful look that yours do...in all honesty. But thanks for the compliments on the pies!

John K

http://m.youtube.com/watch?v=3JWTaaS7LdU&desktop_uri=%2Fwatch%3Fv%3D3JWTaaS7LdU
« Last Edit: October 20, 2013, 03:36:11 PM by Serpentelli »
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Offline Serpentelli

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Re: 2Stone Bliss
« Reply #42 on: October 20, 2013, 03:32:06 PM »
Serp, your pizzas are masterful.  Great work!

Now hold on there! "Good looking" I will accept. "Masterful" is a ways down the road! :-D :chef:

But many thanks! You gotta try the Nuci. Got to!

John K
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Offline dineomite

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Re: 2Stone Bliss
« Reply #43 on: October 20, 2013, 03:34:23 PM »
Serpentelli,

   How open or closed do you have the venturi? I got mine a few weeks ago, but have been in a constant state of "out-of-town" since it arrived and haven't got to mess with it but once. Things appear to be coming along quite nicely for you so far.


Offline Serpentelli

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Re: 2Stone Bliss
« Reply #44 on: October 21, 2013, 12:39:51 PM »
Serpentelli,

   How open or closed do you have the venturi? I got mine a few weeks ago, but have been in a constant state of "out-of-town" since it arrived and haven't got to mess with it but once. Things appear to be coming along quite nicely for you so far.

The venturi adjustment is key! At first I was very disappointed --- the flame was continually "blowing itself out" when I turned it up full blast! Then I adjusted the venturi to "full open", then closed it off a little until the point where, at full blast, there appears to be a 2-3mm space of "no flame" before the blue of the flame appears over each of the orifices on the burner. The red dial is "full open".

Does this explain it? Let me know if not and I can shoot a video or picture.

Thanks for the compliment. I am working towards figuring out the optimal floor launch temp so that I don't
1. Burn the bottom
2. Have the floor "too cool" ---> requiring longer bake times ---> resulting in dried out tops/sauce.

Its a GREAT machine, isn't it?

John K
I'm not wearing hockey pads!

Offline Serpentelli

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Re: 2Stone Bliss
« Reply #45 on: October 27, 2013, 11:34:09 PM »
Three pies tonight:

Margherita
Pepperoni + Jalapeņo
Salami

60%HR Caputo
3% Salt
2.6% Camaldoli
56 degrees x 100 hours (TxCraig model)
700ish stone via 50% flame x 20 min then 100% flame post-launch
90 - 110 secs

John K
I'm not wearing hockey pads!

Offline thezaman

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Re: 2Stone Bliss
« Reply #46 on: October 29, 2013, 01:59:31 PM »
john, those are beautiful pies. 100 hours at 56 degrees how different is the taste and texture from a shorter fermentation period? is the 100 hours in ball form?
 

Offline dineomite

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Re: 2Stone Bliss
« Reply #47 on: October 29, 2013, 05:56:45 PM »
Those pies are money, John. :o

Offline Serpentelli

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Re: 2Stone Bliss
« Reply #48 on: October 29, 2013, 10:45:06 PM »
john, those are beautiful pies. 100 hours at 56 degrees how different is the taste and texture from a shorter fermentation period? is the 100 hours in ball form?

Larry,

Since both the percentage of starter as well as the fermentation time were longer than my usual % and time, I cannot be sure why the dough had the characteristics that it did. However, the taste was distinctly "sourdough" as opposed to my 24 hour IDY dough. It is the pleasant tang that is hard to describe. The texture was very light and the cornicione had a very nice "crispiness" to its exterior.

I have been trying to dial in the bottom stone temp on the 2stone and I think that I need to be at 750-775 next bake, as opposed to 725. That would allow a shorter bake, and I think that would result in an even better result!

Thanks for the compliments!

John K

Those pies are money, John. :o

Thanks dineomite! Three of us ate all three pies!
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Offline norma427

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Re: 2Stone Bliss
« Reply #49 on: October 30, 2013, 08:31:27 AM »
John,

Your pies look amazing baked in your 2Stone.  Great job!

Norma
Always working and looking for new information!


Offline thezaman

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Re: 2Stone Bliss
« Reply #50 on: October 30, 2013, 10:05:27 AM »
 thanks for the reply john. i'm going to try a cooling rack over a bowl today to see if i get your cheese cut.

Offline Serpentelli

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Re: 2Stone Bliss
« Reply #51 on: October 30, 2013, 12:32:18 PM »
John,

Your pies look amazing baked in your 2Stone.  Great job!

Norma

Thanks Norma, it sure is easy to use! And fun!

John K
thanks for the reply john. i'm going to try a cooling rack over a bowl today to see if i get your cheese cut.

Larry, you are welcome. Check out the cheese cutting thread and see the potato grater that tinroof got. It looks cheap and may give an even better result. I would like to see the results of the wire rack with a "good" fresh mozz however. My mozz was a blob of dry rubber!

John K
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Offline bbqchuck

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Re: 2Stone Bliss
« Reply #52 on: November 05, 2013, 11:39:54 PM »
John,
I'm in possession of a 2Stone now and will give  an NP dough another try. What is Camaldoli?
« Last Edit: November 05, 2013, 11:43:35 PM by bbqchuck »

Offline TXCraig1

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Re: 2Stone Bliss
« Reply #53 on: November 06, 2013, 08:43:16 AM »
What is Camaldoli?

It's one of two fairly common Italian sourdough yeast cultures. They are available at sourdo.com or at Amazon.com and probably other places as well.
Pizza is not bread.

Offline Serpentelli

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Re: 2Stone Bliss
« Reply #54 on: November 06, 2013, 11:22:24 AM »
John,
I'm in possession of a 2Stone now and will give  an NP dough another try. What is Camaldoli?

When you order from sourdo.com you get two cultures: Ischia and Camaldoli. I screwed the pooch on the Ischia and had to throw it away. I'm satisfied with the Camaldoli, so I just keep using it. But I'm going to move over to mmmph's Fear starter soon.

John K
I'm not wearing hockey pads!

Offline ringkingpin

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Re: 2Stone Bliss
« Reply #55 on: November 06, 2013, 01:00:21 PM »
john, I'd be happy to dry out some iscia and send it your way. Anything for another 2stoner :)
"Tell me what you eat, and I will tell you who you are."
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Offline bbqchuck

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Re: 2Stone Bliss
« Reply #56 on: November 06, 2013, 04:12:07 PM »
When you order from sourdo.com you get two cultures: Ischia and Camaldoli. I screwed the pooch on the Ischia and had to throw it away. I'm satisfied with the Camaldoli, so I just keep using it. But I'm going to move over to mmmph's Fear starter soon.

John K

Oh, duh, I guess I have them both in my fridge, still in their envelopes.  ;D 

Offline ringkingpin

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Re: 2Stone Bliss
« Reply #57 on: November 06, 2013, 08:03:02 PM »
Hey if any of you feel like sharing some of mmmmphs, I'd love to try it.  I'd be happy to send you some of mine.
"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin

Offline Serpentelli

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Re: 2Stone Bliss
« Reply #58 on: November 06, 2013, 09:19:47 PM »
Hey if any of you feel like sharing some of mmmmphs, I'd love to try it.  I'd be happy to send you some of mine.

Thanks for the offer of the Camaldoli. mmmph is very generous with Fear.  I'm sure if you PM him he will get you some!

John K
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Offline Mmmph

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Re: 2Stone Bliss
« Reply #59 on: November 07, 2013, 09:15:26 AM »
Thanks for the offer of the Camaldoli. mmmph is very generous with Fear.  I'm sure if you PM him he will get you some!

John K

I have more drying (almost done) as I write this.
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