Author Topic: Two Pies  (Read 3341 times)

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Offline quixoteQ

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Two Pies
« on: May 07, 2014, 10:33:45 PM »
I used Scott's 48 hour CF KABF recipe.  The dough came out of the fridge a bit ripe, but it smelled good and opened very easily but with enough elasticity to allow much better stretching.  I was a little timid with the first pie, but the second went very well, though a bit oblong.

Here are some pics, and a dram of some CS Scottch in the recipe author's honor.
Josh


Offline TXCraig1

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Re: Two Pies
« Reply #1 on: May 07, 2014, 10:35:51 PM »
Glad to see you have your priorities in order. Nice pies too.  ;D
Pizza is not bread.

Offline quixoteQ

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Re: Two Pies
« Reply #2 on: May 07, 2014, 10:41:49 PM »
 :angel:
Josh

Offline TXCraig1

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Re: Two Pies
« Reply #3 on: May 07, 2014, 10:44:20 PM »
:angel:

Can you post a bigger picture of your dog's face? S/he looks a lot like my dog.
Pizza is not bread.

Offline quixoteQ

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Re: Two Pies
« Reply #4 on: May 07, 2014, 11:08:45 PM »
I'm away from my PC at the mo' but I have a few on my iPad.
Josh

Offline TXCraig1

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Re: Two Pies
« Reply #5 on: May 07, 2014, 11:13:08 PM »
THey have very similar face coloration. I'll post a picture when I get a chance.
Pizza is not bread.

Offline quixoteQ

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Re: Two Pies
« Reply #6 on: May 07, 2014, 11:17:36 PM »
I haven't seen too many dogs that look like her.  People on the street have been calling her an old man since she was about four.
Josh

Offline quixoteQ

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Re: Two Pies
« Reply #7 on: May 14, 2014, 09:33:15 PM »
Just one picture tonight.  It's possible I need to clean up a bit.
Josh

Offline bionet

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Re: Two Pies
« Reply #8 on: May 16, 2014, 01:15:03 AM »
What are you cooking your pizzas on? What temperature oven setting?

Offline quixoteQ

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Re: Two Pies
« Reply #9 on: May 16, 2014, 08:30:03 AM »
What are you cooking your pizzas on? What temperature oven setting?

I'm cooking on 3/8" steel on the lowest rack, with a false foil ceiling set about 5" above the steel.  Oven max temp. is 500* but I calibrated it to add 30* . . . so I guess that means 530*.  I know my math.  :-[

« Last Edit: May 16, 2014, 03:39:46 PM by quixoteQ »
Josh


Offline quixoteQ

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Re: Two Pies
« Reply #10 on: May 21, 2014, 09:17:42 PM »
Two more pies today: the first had a pesto base topped with Dragone low-m whole milk mozzarella and a tomato medley; the second was some doctored 7/11s, pecorino, anchovies, some diced Calabrian chilies, and a dusting of mozzarella.  I definitely need a wider steel.  I keep having to squeeze the pies on, making them lopsided  >:( .
Josh

Offline android

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Re: Two Pies
« Reply #11 on: May 21, 2014, 09:55:21 PM »
we are pizza brothers! pepp and green olive is my absolute favorite combo! they all look great.

Offline quixoteQ

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Re: Two Pies
« Reply #12 on: May 22, 2014, 08:46:31 AM »
we are pizza brothers! pepp and green olive is my absolute favorite combo! they all look great.

I love olives, from the cheapos all the way up the line.  Thanks!
Josh

Offline quixoteQ

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Re: Two Pies
« Reply #13 on: June 03, 2014, 10:23:58 PM »
I made a couple changes to the dough and work flow this time, wanting to add more hours to the total ferment time.  As I mentioned, the basic model for these pies has been Scott's KABF 48 hr CF formula, shrunk to fit my inadequate steel and with a higher TF than Scott could appreciate with a large bottle of Ibuprofen.

This time I dialed the TF back to .086 and total ball weight to approx. 380 g for an anticipated 14" pie.  Also: I reduced the IDY from .5% to .2%; bulked in CF for 24 hrs prior to balling; then CF for an additional 47 hrs, finishing with room temp. for 4hrs.  Baked pies at 530F for 5 minutes.

I have two more dough balls from this batch.  I'll open them in another 48hrs.

« Last Edit: June 03, 2014, 10:26:21 PM by quixoteQ »
Josh

scott123

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Re: Two Pies
« Reply #14 on: June 04, 2014, 01:34:01 PM »
As I mentioned, the basic model for these pies has been Scott's KABF 48 hr CF formula, shrunk to fit my inadequate steel and with a higher TF than Scott could appreciate with a large bottle of Ibuprofen.

 :-D You know me well, Josh.

Seriously, though, Josh, the pizzas look great.  You're very happy with your results, right?  They're better than anything you can get locally, correct?

How about tracking down some bromated flour? I think you're ready :)

Offline quixoteQ

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Re: Two Pies
« Reply #15 on: June 04, 2014, 01:59:35 PM »
:-D You know me well, Josh.

Seriously, though, Josh, the pizzas look great.  You're very happy with your results, right?  They're better than anything you can get locally, correct?

How about tracking down some bromated flour? I think you're ready :)

Thanks, Scott. Yes, the pies have really been quite good. If time permits I'm going back to RD this weekend, and I'll sort through the bags they have there until I find some delicious bromate.  Honestly, as excited as I am for better flour, I'm equally depressed that I didn't read more about proper steel configurations before going on this pizza craze.  14" is driving me crazy.  I have been a bit timid about opening the dough balls, and when I do it properly, it gets squished onto my current steel anyway.
Josh

Offline quixoteQ

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Re: Two Pies
« Reply #16 on: June 05, 2014, 10:15:33 PM »
Well, I made up the final two dough balls from this last batch, bringing the total ferment time to five days (the first 24 hrs were in bulk, and the final four were at room temp).

I'm sorry I'm a lousy photographer, but the pies were really, really good.  The texture was almost exactly what I'm looking for, the initial crunch but with a extremely light, soft crust.  I might be using a little too much bench semolina.  Anyway here's the one (sausage):
Josh

Offline norma427

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Re: Two Pies
« Reply #17 on: June 05, 2014, 10:33:46 PM »
Josh,

Your recent pie looks very nice.  So do your other pizzas you posted.

Norma
Always working and looking for new information!

Offline quixoteQ

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Re: Two Pies
« Reply #18 on: June 23, 2014, 04:29:24 PM »
I haven't been posting pics lately, not because I haven't been making pizza, but simply because I haven't been taking pics.  The process of making two pies and trying to get and keep them both hot and bubbly doesn't seem to allow for too much in the way of picture-taking time.  Last night, my wife took some photos of one of the two pies and I took a couple of some slices before they got crammed into my mouth, so I figure, what the hey, I'll post what I have.

Two pies: 5 day cold ferment, 2 hours at room temperature.  The flavor and texture were really great.  The shape of the pies . . . well, they didn't have any corners, but I wouldn't call them circles, either.

Pie #1: Pepperoni, jalapeņos, onion, fresh basil (Dragone low-moisture whole milk mozz, 7/11s w/fennel seed, parm);
Pie #2: Bacon, cashews, roasted garlic, onion, fresh basil (Dragone low-moisture whole milk mozz, 7/11s w/fennel seed, parm)
Josh

Offline quixoteQ

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Re: Two Pies
« Reply #19 on: July 07, 2014, 07:02:31 PM »
I made two more 5 day CF pies.  I changed my workflow because I wanted to try out some stretch and folds, which really did wonders when it came to opening the dough balls.  I wasn't planning on the stretch and folds . . . it just occurred to me to give it a try as I was measuring ingredients.  I followed Craig's system for that part of the process.

Two pies:
 
1) 7/11s, Dragone, sliced garlic, onion, basil, and cashews
2) 7/11s, Dragone, onions, soppressata, and basil
Josh


 

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