Author Topic: My Pie Monday  (Read 786 times)

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Offline Scagnetti

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My Pie Monday
« on: November 12, 2013, 01:04:52 PM »
I know some of you are familiar with the weekly My Pie Monday feature on seriouseats.com

Well this week, my pizza was the first one featured.

http://slice.seriouseats.com/archives/2013/11/my-pie-monday-bratwurst-poblanos-broccoli-and-more-slideshow.html

The metrics below reflect the ROT that you increase the amount of water by 1.5 times the amount of VWG

Flour (100%):    356.47 g  |  12.57 oz | 0.79 lbs          
Water (63%):    238.57 g  |  9.5 oz | 0.6 lbs          
IDY (.25%):    0.89 g | 0.03 oz | 0 lbs | 0.3 tsp | 0.1 tbsp          
Salt (1.75%):    6.24 g | 0.22 oz | 0.01 lbs | 1.12 tsp | 0.37 tbsp          
Olive Oil (1%):    3.56 g | 0.13 oz | 0.01 lbs | 0.79 tsp | 0.26 tbsp          
Sugar (1%):    3.56 g | 0.13 oz | 0.01 lbs | 0.89 tsp | 0.3 tbsp          
Vital Wheat Gluten (2.5%):    8.91 g | 0.31 oz | 0.02 lbs | 3.22 tsp | 1.07 tbsp          
Total (169.5%):   604.21 g | 21.31 oz | 1.33 lbs | TF = 0.106          


Offline TXCraig1

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Re: My Pie Monday
« Reply #1 on: November 12, 2013, 10:55:08 PM »
It's a good looking pie.

I don't understand the connection to Di Fara?
Pizza is not bread.

Offline Scagnetti

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Re: My Pie Monday
« Reply #2 on: November 13, 2013, 10:10:13 AM »
It's a good looking pie.

I don't understand the connection to Di Fara?
There 's is none other than I'm a fan of Di Fara's and I wanted to acknowledge that.

Offline Serpentelli

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Re: My Pie Monday
« Reply #3 on: November 13, 2013, 11:29:44 AM »
Member Derricktung's (I think its his) entry in that issue is worth looking at! What a MAJOR improvement from past to present! Those who've been following his progress should check it out!

Scagnetti --- Yours looks good as well! Those sausage discs prob tatsed even better than they look, especially with the peppers!

John K
« Last Edit: November 13, 2013, 11:33:32 AM by Serpentelli »
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Offline derricktung

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Re: My Pie Monday
« Reply #4 on: November 15, 2013, 10:14:51 AM »
Thanks for the mention!  Yup, this is mine! 

I can't get all of them to turn out like this yet, but more and more, I've got pies that are getting closer to what I'd like to see.  Someday, I'll hope to be as consistent as TXCraig...

I think part of the problem right now is that with markets, we're subject to the outdoor temperature final rise.  Also, since we can't predict our flow of customers yet (we don't have a regular flow), the time it sits at the variable temperature also varies.

This was the first pie of the day, which provided us a little bit more control... I'm hoping as we get better, we'll be able to control these variables more and more.


 

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