Author Topic: Little Black Egg Convert  (Read 10013 times)

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Offline LPcreation

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Re: Little Black Egg Convert
« Reply #25 on: March 05, 2008, 04:49:39 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.  :D

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


Offline pizzacraver

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Re: Little Black Egg Convert
« Reply #26 on: March 06, 2008, 01:58:53 AM »
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!! ;D
« Last Edit: March 06, 2008, 02:02:37 AM by pizzacraver »

Offline pizzacraver

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Re: Little Black Egg Convert
« 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. :D

Offline Villa Roma

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Re: Little Black Egg Convert
« 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

Offline pizzacraver

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Re: Little Black Egg Convert
« Reply #29 on: March 09, 2008, 04:30:49 AM »
Thanks for the compliments VR :D.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. :chef:
« Last Edit: March 09, 2008, 05:38:08 AM by pizzacraver »

Offline MTPIZZA

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Re: Little Black Egg Convert
« 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!!

Offline pizzacraver

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Re: Little Black Egg Convert
« Reply #31 on: March 09, 2008, 04:23:29 PM »
Will do MTPIZZA ;D

Offline pizzacraver

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Re: Little Black Egg Convert
« Reply #32 on: March 14, 2008, 03:57:41 AM »
Here are the pics of my whole process starter :-D to finish :D
« Last Edit: March 14, 2008, 06:43:20 AM by pizzacraver »

Offline pizzacraver

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Re: Little Black Egg Convert
« 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 :)
« Last Edit: March 14, 2008, 06:32:53 AM by pizzacraver »


Offline pizzacraver

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Re: Little Black Egg Convert
« 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. :D
« Last Edit: March 14, 2008, 06:39:36 AM by pizzacraver »

Offline pizzacraver

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Re: Little Black Egg Convert
« Reply #35 on: March 14, 2008, 04:24:15 AM »
Oven temp read 796F just before I put the pie in LBE :chef:
« Last Edit: March 14, 2008, 04:37:07 AM by pizzacraver »

Offline pizzacraver

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Re: Little Black Egg Convert
« 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. :chef:
Hope you like the pics ;D

pizzacraver.
« Last Edit: March 14, 2008, 07:16:50 AM by pizzacraver »

Offline Essen1

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Re: Little Black Egg Convert
« Reply #37 on: March 14, 2008, 09:44:14 AM »
Those are fantastic looking pies!! Great work, PC!
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline MWTC

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Re: Little Black Egg Convert
« 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.  ;D

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

Congratulations.

MWTC  :chef:

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?
« Last Edit: March 14, 2008, 11:52:26 AM by MWTC »

Offline Essen1

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Re: Little Black Egg Convert
« 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  ;D

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  :chef:

Mike
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline MTPIZZA

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Re: Little Black Egg Convert
« Reply #40 on: March 14, 2008, 04:33:53 PM »
BRAVO BRAVO!!!!! Just fantastic...loved your dough pics too.. I noticed how hydrated your dough was very very wet... even when you were assembling-- the one picture showed the edge of the dough grabbing the counter revealing a wet edge... just great great shots!! Thanks so much for allowing all to see your pie making... I also loved the shots of it in your LBE the slow charring just great! 700+ degrees and wow what a finish!!
Where do you purchase that flour??? I've never seen that brand before...??

Offline pizzacraver

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Re: Little Black Egg Convert
« Reply #41 on: March 14, 2008, 07:34:47 PM »
Your more than welcome MTPIZZA :D To answer your question I get that flour from a local deli in the area but I would still love to get my hands on some of that Caputo flour a lot of you talk about. It seems unobtainable here in Australia?? If anyone could pass on any info on how I could get some it would be greatly appreciated.Anyway glad you enjoyed the pics :D

pizzacraver


Offline pizzacraver

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Re: Little Black Egg Convert
« Reply #42 on: March 14, 2008, 07:49:10 PM »
Thanks Essen1 & MWTC you are too kind.I do put 100% passion into my pies :D MWTC I've never tried to work out the exact hydration before I just know the dough is really wet. Can you tell me the formula you use again ???
« Last Edit: March 14, 2008, 07:56:03 PM by pizzacraver »

Offline pizzacraver

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Re: Little Black Egg Convert
« Reply #43 on: March 14, 2008, 07:51:34 PM »
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  :chef:

Mike

Essen1 good luck with your newly constructed LBE I'm sure it will work a treat! Love to see the pics :)
« Last Edit: March 14, 2008, 07:55:22 PM by pizzacraver »

Offline Essen1

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Re: Little Black Egg Convert
« Reply #44 on: March 14, 2008, 08:08:39 PM »
PC,

the pics of my LBE can be seen here and on the next page:

http://www.pizzamaking.com/forum/index.php/topic,4753.160.html

I'm still waiting for my Fibrament-D stone to arrive before I'm able to make some pies. I'm getting kind of anxious, though  :chef: But I got my Caputo "00" Pizzeria flour today! Man, just by the way it looks, you can tell that there's a huge difference.

I ordered it from Pennmac. I don't know if they'd ship to Australia:

http://www.pennmac.com/items/3202

Hope that helps.

Mike
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline MWTC

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Re: Little Black Egg Convert
« Reply #45 on: March 15, 2008, 03:20:35 AM »
I'm using 80% All Trumps and 20% Caputo's Pizzeria at 62% Hydration. I'm using 25% Activated Starter. Creating a 62% Biga, that ferments for 24 hours. I then mix the remaining ingredients using cold water. Riposo, and knead for 5 minutes. I then cold ferment the dough for at least 48 hours. Allow at least 1 hour counter rise before baking at 700 degrees. I'm baking in a pan and using the 2stone Oven.

This pizza was done in 3 1/2 minutes.

MWTC  :chef:

Offline pizzacraver

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Re: Little Black Egg Convert
« Reply #46 on: March 15, 2008, 07:00:47 PM »
Very impressive MWTC :D that shot of your pie looks fantastic! The philly cheese steak combo sounds great I must give it a shot :)The 2stone oven appears to perform amazingly well, if it wasn't that I was so happy with my LBE at this moment I'd be making a lot of inquiries!The demo I saw on you tube had my full attention.
« Last Edit: March 15, 2008, 07:21:21 PM by pizzacraver »

Offline MWTC

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Re: Little Black Egg Convert
« Reply #47 on: March 16, 2008, 01:28:23 AM »
Thank-you for saying so.  :)

Here is the recipe;

http://www.pizzamaking.com/forum/index.php/topic,6279.msg54054.html#msg54054

The pizza above I substituted the Swiss Cheese with White American and the top cheese is one half White Cheddar and the other half was Provolone.

MWTC  :chef:

Offline pizzacraver

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Re: Little Black Egg Convert
« Reply #48 on: April 04, 2008, 04:00:47 AM »
Here's a few more pics :D

Offline MWTC

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Re: Little Black Egg Convert
« Reply #49 on: April 04, 2008, 10:31:45 AM »
I really like the look of the bottom of the pie.

Excellent result.

How was the texture of the crust?

What was the flour combination?

MWTC  :chef: