Author Topic: My best yet!  (Read 450 times)

0 Members and 1 Guest are viewing this topic.

Offline moose13

  • Registered User
  • Posts: 588
  • Location: Wyoming
My best yet!
« on: September 04, 2014, 09:08:54 PM »
This is the pie i have been looking for. Just happened to make three ;D
Finally a nice pillowy tender crust. Thanks to Master Craig's dough recipe.
Made with Ischia starter, 24hr bulk and 24hr balled at 65ish degrees.
Blackstone temp 650-700 between the three pies. Stoked!


Offline dzpiez

  • Registered User
  • Posts: 91
  • Age: 46
  • Location: Burbank, Ca
Re: My best yet!
« Reply #1 on: September 04, 2014, 09:27:00 PM »
WoW...Looks Great! ;D

Offline moose13

  • Registered User
  • Posts: 588
  • Location: Wyoming
Re: My best yet!
« Reply #2 on: September 04, 2014, 09:29:45 PM »
Thanks dz!

Offline Jakew81

  • Registered User
  • Posts: 121
  • Age: 33
  • Location: Des Moines, Iowa
  • I Love Pizza!
Re: My best yet!
« Reply #3 on: September 04, 2014, 09:42:00 PM »
Those look awesome!  Did you get a crumb shot?
Time you enjoy wasting has not been wasted time!

Online jvp123

  • Supporting Member
  • *
  • Posts: 333
  • Location: Los Angeles, California
  • Learning and loving it!
Re: My best yet!
« Reply #4 on: September 04, 2014, 10:00:10 PM »
This is the pie i have been looking for. Just happened to make three ;D
Finally a nice pillowy tender crust. Thanks to Master Craig's dough recipe.
Made with Ischia starter, 24hr bulk and 24hr balled at 65ish degrees.
Blackstone temp 650-700 between the three pies. Stoked!

Nice Moose!  See 650-700 and you loved them.   Was that at launch?  And one flame position the whole time?
Jeff

Online jvp123

  • Supporting Member
  • *
  • Posts: 333
  • Location: Los Angeles, California
  • Learning and loving it!
Re: My best yet!
« Reply #5 on: September 04, 2014, 10:01:05 PM »
And is it just me or does it seem like people are making pizzas like every other day now ...  :-D
Jeff

Offline Donjo911

  • Supporting Member
  • *
  • Posts: 652
  • Age: 47
  • Location: Oregon
Re: My best yet!
« Reply #6 on: September 04, 2014, 10:10:45 PM »
And is it just me or does it seem like people are making pizzas like every other day now ...  :-D
Moose! That's awesome!  Glad you stuck with the starter... thoughts on what it adds/detracts?  Maybe tomorrow - after the pizza high?! Nicely done!!
Cheers,
Don
Few great accomplishments are achieved single-handedly, Most have their Norgays.
How do you spot a Norgay?
You start with the people with the funny names.

Offline moose13

  • Registered User
  • Posts: 588
  • Location: Wyoming
Re: My best yet!
« Reply #7 on: September 04, 2014, 10:47:54 PM »
Those look awesome!  Did you get a crumb shot?

Thanks!
No crumb but i did get this.

Offline moose13

  • Registered User
  • Posts: 588
  • Location: Wyoming
Re: My best yet!
« Reply #8 on: September 04, 2014, 10:50:20 PM »
Nice Moose!  See 650-700 and you loved them.   Was that at launch?  And one flame position the whole time?
650 at launch turned down for a minute like i usually do.
Last pie was launched at 700 and kept on full blast throughout bake. Best luck i have had with higher temps and shorter times.

Online CaptBob

  • Supporting Member
  • *
  • Posts: 186
  • Location: Idaho Falls, Id
Re: My best yet!
« Reply #9 on: September 05, 2014, 12:47:45 AM »
Those are real beauties Moose!!

Bob


Offline moose13

  • Registered User
  • Posts: 588
  • Location: Wyoming
Re: My best yet!
« Reply #10 on: September 05, 2014, 10:10:51 PM »
Those are real beauties Moose!!

Bob

Thank you sir!

Offline TXCraig1

  • Registered User
  • Posts: 12689
  • Location: Houston, TX
Re: My best yet!
« Reply #11 on: September 06, 2014, 10:26:44 AM »
Your pies are looking great!
Pizza is not bread.

Offline moose13

  • Registered User
  • Posts: 588
  • Location: Wyoming
Re: My best yet!
« Reply #12 on: September 06, 2014, 12:00:50 PM »
Your pies are looking great!
Thanks for your help Craig!

Offline dylandylan

  • Supporting Member
  • *
  • Posts: 644
  • Location: Dunedin, New Zealand
Re: My best yet!
« Reply #13 on: September 06, 2014, 02:07:42 PM »
Looking good, looks like a tasty topping comblo and the underside is scarily uniform - in a good way!   Nicely done. 

Offline moose13

  • Registered User
  • Posts: 588
  • Location: Wyoming
Re: My best yet!
« Reply #14 on: September 06, 2014, 02:15:42 PM »
Thanks Dylan.
I like this amount of bottom char, just right but not too much. Gives a nice flavor for sure.
As for toppings, i need to be more adventurous. This is my standard salami, mushroom, onion and jalapeno.
Kind of my go to combo.
Love that feta cheese!
« Last Edit: September 06, 2014, 02:18:32 PM by moose13 »

Offline parallei

  • Registered User
  • Posts: 375
  • Location: Denver
Re: My best yet!
« Reply #15 on: September 06, 2014, 02:22:06 PM »
Looking good Moose. :chef:

Offline Jackitup

  • Registered User
  • Posts: 3757
  • Age: 59
  • Location: Hastings, MN
Re: My best yet!
« Reply #16 on: September 07, 2014, 10:51:43 PM »
Very nice pies there brother! I also like a sprinkling of feta on my pies, not too much, just enough to know it's there, gives a nice tangy funk to it.

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!


 

pizzapan