Author Topic: Little Black Egg Convert (Read 8835 times)

pizzacraver · « **Reply #20 on:** March 04, 2008, 04:40:41 AM »

Here's a ham & mushroom pizza cooked at about 780F..........

pftaylor · « **Reply #21 on:** March 04, 2008, 05:52:21 AM »

Villa Roma & Pizzacraver,
I just had to stop in and pay a well earned compliment. The pies simply look delicious in this thread. I trust they taste as good as they look? If so, you could easily sell them. Very impressive and innovative.

High heat combined with ingenuity obviously produces a great looking pie.

Keep the pictures coming.

MTPIZZA · « **Reply #22 on:** March 04, 2008, 09:32:52 AM »

Just fantastic pies.. I can taste those pies in your pictures..they do look light and beautifully done... I love your shots... Its amazing if you have the correct heat source how even a mediocre dough can turn out amazing... its the key to the whole process.

pizzacraver · « **Reply #23 on:** March 05, 2008, 03:33:38 AM »

Quote from: MTPIZZA on March 04, 2008, 09:32:52 AM

Just fantastic pies.. I can taste those pies in your pictures..they do look light and beautifully done... I love your shots... Its amazing if you have the correct heat source how even a mediocre dough can turn out amazing... its the key to the whole process.

Thank you MTPIZZA & pftaylor for those very kind words, I have to admit I'm still pretty chuffed with how well my pies are turning out. I'll keep posting the pics for those that are interested.

2stone · « **Reply #24 on:** March 05, 2008, 01:16:10 PM »

Pizzacraver,

That last pizza could easily make the front cover
of a cuisine magazine......just beautiful!

willard

LPcreation · « **Reply #25 on:** March 05, 2008, 04:49:39 PM »

Quote from: MTPIZZA on February 22, 2008, 04:01:12 PM

I don't think I have a BBQ supply store near me, maybe I'll check out some restaurant supply stores in the area... I know in chinese restaurants the Wok stove is very high BTU's and cook with very high heat... the one you have is portable -- never seen that before.. thanks for sharing and I'll start looking around.

I'm not familiar enough with the LBE to be certain of what you're looking for but if all you want is a good burner, another good option would be to check out northernbrewer.com's burner section. It's a online store for homebrewers and they have some serious burners that put out mega BTU's. It takes a lot of heat to boil 6.5 gallons of water for beer so these guys have the good stuff.

That said, I'm looking forward to looking for more info on the LBE. It seems like a good project to get started on.

pizzacraver · « **Reply #26 on:** March 06, 2008, 01:58:53 AM »

Quote from: 2stone on March 05, 2008, 01:16:10 PM

Pizzacraver,

That last pizza could easily make the front cover
of a cuisine magazine......just beautiful!

willard

Thanks Willard, praise like that encourages me even further in that search for the elusive 'perfect pie'. I have to say that I'm extremely impressed with your 2stone Pizza Pro design!!! There are just so many clever and inventive like minded folk here on this web site and I'm real glad for having stumbled across it. It's been a HUGE help in my quest for perfection and the obsession is only getting stronger!!

pizzacraver · « **Reply #27 on:** March 08, 2008, 03:06:34 AM »

Here's a couple of pies I did today. The dough was a 3 day cold rise and baked at around 750F for 1min 50sec.

Villa Roma · « **Reply #28 on:** March 08, 2008, 06:11:29 AM »

pizzacraver.....Your pies keep getting better! I'm headed back to the states in a few days so I'm going to see if I can bring back some 00 pizza flour. The flour with malted barley added tends to brown so it's really hard to get the nice leopard spots I'm seeing with your pies. Keep the pictures coming, I'm really enjoying them.

Villa Roma

pizzacraver · « **Reply #29 on:** March 09, 2008, 04:30:49 AM »

Thanks for the compliments VR

.The flour I've been using is a 11% protein pizza flour.I got to say I've never heard of the malt barely added variety before, maybe thats the prob ???Not to sure what flour I should be using myself at this stage.I'd love to get hold of some of that Caputo flour you all talk about here but where I am it's just not available

so I'll just keep experimenting with what I can get hold of for now.
Here's a pie I did today for those who love seafood,the flavour in the crust of this one was by far my best to date.

MTPIZZA · « **Reply #30 on:** March 09, 2008, 01:49:51 PM »

Wow pizzacraver you da man!... I was wondering with all your great "end result" pictures if you wouldn't mind taking pics of your whole process... dough ball pic, raw pizza pic, putting in the oven pic... half way done pic.. or whatever variation you might think would of interest.. I hate to give you more homework, cause we are all enjoying the end result!! Thanks!!

pizzacraver · « **Reply #31 on:** March 09, 2008, 04:23:29 PM »

Will do MTPIZZA

pizzacraver · « **Reply #32 on:** March 14, 2008, 03:57:41 AM »

Here are the pics of my whole process starter

to finish

pizzacraver · « **Reply #33 on:** March 14, 2008, 04:10:23 AM »

I then knead the dough for about 20sec before dividing it into 240g balls. Place them into separate containers, rest another 10min then store in fridge.The bottom pic is the dough ready to go after it's been rested out of the fridge for 2.5hrs

pizzacraver · « **Reply #34 on:** March 14, 2008, 04:20:23 AM »

This is my buffallo mozza,basil & onion with a sprinkle of dry Greek oregano & chillie flakes ready to go in the LBE.

pizzacraver · « **Reply #35 on:** March 14, 2008, 04:24:15 AM »

Oven temp read 796F just before I put the pie in LBE

pizzacraver · « **Reply #36 on:** March 14, 2008, 04:29:58 AM »

The finished pie had a light springy crust with a good char and was slightly chewy near the centre, the flavour in the crust from a 3 day cold rise was just right for my taste!This was the first time I've used imported buffallo mozza and it's a hands down winner!!If it wasn't so expensive I'd use it more often.

Hope you like the pics

pizzacraver.

Essen1 · « **Reply #37 on:** March 14, 2008, 09:44:14 AM »

Those are fantastic looking pies!! Great work, PC!

MWTC · « **Reply #38 on:** March 14, 2008, 11:27:51 AM »

Essen1, You took the words right out of my mouth, FANTASTIC !!!

A superstar is born.

PizzaCraver, I don't know how you could make that look better.

Congratulations.

MWTC

Just for clairification, what is the final hydration for your dough?

I get 64% if I divide 540g into 850g, but if I add the poolish (50%/50% ?) at 100g, I get 590g divided by 900g = 66% Which is correct?

Essen1 · « **Reply #39 on:** March 14, 2008, 01:07:15 PM »

MWTC,

Well, there's no other word for it to describe the pies in the pics. They are extremely well done. You can tell that a lot of love went into those pizzas.

PC,

you really should consider opening up a little corner pizza shop

I just finished making one of Villa Roma's LBEs myself but haven't had a chance to give it a test run. If I can come only 50% close to what you came up with, I'll be happy

Mike