Author Topic: My newest Pizza efforts  (Read 886 times)

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Offline Rinoxxx

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My newest Pizza efforts
« on: February 01, 2014, 05:12:53 PM »
Here is some the newest pies I have baked in the past month. I think I am getting better but still have lots to learn. As I only started making my own Pizzas a few months ago. Everyone here is awesome, I have learned so much reading this forum. Dough was KASL and KABF 70/30 mix.(62% hydration) I know a lot of people are down on KASL for NY style pizza but I really like it a lot. 3 day cold ferment. Sauce is simple Cento Cert SM tomatoes thru a food mill added little fresh oregano, very little fresh Basil, Sea salt and crushed red pepper.(did not cook it).  Cheese was a block of Frigo whole milk mozz. Toppings one pie was Boars head pepperoni and mushrooms, second one was sliced home made meatballs and onions. Bake was about 6-7 minutes at 550 on a pizza stone. I usually like just a plain cheese pie but had this stuff in the fridge and used it up. Hope it looks OK  :)
Sam
« Last Edit: February 01, 2014, 05:15:09 PM by Rinoxxx »
Sam


Offline dogboy

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Re: My newest Pizza efforts
« Reply #1 on: February 01, 2014, 05:30:36 PM »
Looks great!!! My pizzas never look that good out of the oven. do you use the broiler at all?  Where do you place the stone bottom rack, middle, top? Very nice job!!!

Offline Rinoxxx

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Re: My newest Pizza efforts
« Reply #2 on: February 01, 2014, 08:01:52 PM »
Looks great!!! My pizzas never look that good out of the oven. do you use the broiler at all?  Where do you place the stone bottom rack, middle, top? Very nice job!!!
Thank you so much for the compliment!! I do use top broiler for the last minute or so of the bake. My stone is on the middle rack. Its an Emile Henry stone works really well, easy to clean too.
Sam

Offline mbrulato

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Re: My newest Pizza efforts
« Reply #3 on: February 03, 2014, 06:14:12 PM »
Good looking pizzas there, Sam.
Mary Ann

Offline Rinoxxx

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Re: My newest Pizza efforts
« Reply #4 on: February 04, 2014, 02:42:54 AM »
Good looking pizzas there, Sam.
Thank you Marry Ann  :) Doesn't look as good as your Sicilian pie thou   :drool:
Sam

Online Gags

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Re: My newest Pizza efforts
« Reply #5 on: February 04, 2014, 12:07:20 PM »
Great looking pies and nice pics!!

I usually go a bit thinner in terms of TF to get closer to a street slice...

Again, great work and thanks for sharing!
"I'd trade it all for just a little bit more"

Offline Rinoxxx

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Re: My newest Pizza efforts
« Reply #6 on: February 04, 2014, 02:16:35 PM »
Great looking pies and nice pics!!

I usually go a bit thinner in terms of TF to get closer to a street slice...

Again, great work and thanks for sharing!
Thank you  :) Yeah I am working on that, I think I am starting out with too big of a dough ball 16 oz for a 14" pie. I am going to shoot for maybe a 14oz dough ball for my next pies.
Sam