Author Topic: Today's pies  (Read 2758 times)

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Offline addicted

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  • Location: Hillsboro,OR
Today's pies
« on: December 03, 2006, 07:27:20 PM »
Killing time....... :chef:
Well....okay,then.


Offline chiguy

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Re: Today's pies
« Reply #1 on: December 03, 2006, 07:38:26 PM »
 addicted,
 Since it is show and tell, here is a pic of a pie i made today.
 
 Genoa salami,mushroom, fresh garlic, WhMilk mozzarella, pecorino romano, ExVi olive oil.
                                                                                                   Chiguy   

Offline addicted

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Re: Today's pies
« Reply #2 on: December 10, 2006, 09:09:36 PM »
more.......
Well....okay,then.

Offline alm99

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  • I Love Pizza!
Re: Today's pies
« Reply #3 on: December 11, 2006, 01:43:59 PM »
fantastic stuff, what kind of mushrooms are those? They looked non canned

Offline chiguy

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Re: Today's pies
« Reply #4 on: December 11, 2006, 05:35:40 PM »
 Hi alm99,
 I cannot speak for addicted but the mushrooms i used are just regular white button, bought in loose bulk and sliced fresh. I would never ever use canned mushrooms, the fresher the ingrediants the better.       Chiguy

Offline alm99

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Re: Today's pies
« Reply #5 on: December 12, 2006, 03:28:20 PM »
Ah. I used canned the other night and was not impressed at all.

Offline grovemonkey

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Re: Today's pies
« Reply #6 on: December 13, 2006, 12:15:30 AM »
addicted,

your crust is exactly what I am looking for.  Mind explaining your set up?

Offline addicted

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  • Location: Hillsboro,OR
Re: Today's pies
« Reply #7 on: December 17, 2006, 04:22:56 PM »
500 Grams KABF
300 Grams room temp water
1 tbsp olive oil
1 tsp sea salt
1/4 tsp Saf instant yeast.
1 tsp honey
Combine flour and salt in mixer bowl
Mix all aother ingredients together and add to flour.
Turn on mixer until ball forms.
Let rest 5 min.
Mix another 5 min.
Let dough ferment for an hour or so, then divide into to equal pieces and refrigerate in oiled bowls fro a day or two.
I bake at 500 degrees about 7 mins.
Do not open the oven for at least 5 min!!!
Well....okay,then.

Offline Scagnetti

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Re: Today's pies
« Reply #8 on: December 19, 2006, 03:05:52 PM »
500 Grams KABF
300 Grams room temp water
1 tbsp olive oil
1 tsp sea salt
1/4 tsp Saf instant yeast.
1 tsp honey
Combine flour and salt in mixer bowl
Mix all aother ingredients together and add to flour.
Turn on mixer until ball forms.
Let rest 5 min.
Mix another 5 min.
Let dough ferment for an hour or so, then divide into to equal pieces and refrigerate in oiled bowls fro a day or two.
I bake at 500 degrees about 7 mins.
Do not open the oven for at least 5 min!!!

What size pies does this make?

Offline addicted

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  • Location: Hillsboro,OR
Re: Today's pies
« Reply #9 on: December 19, 2006, 11:58:49 PM »
My mistake. Two dough balls . Two pies about 16".
Well....okay,then.