Author Topic: Pretty Pies  (Read 3552 times)

0 Members and 1 Guest are viewing this topic.

Offline AustinSpartan

  • Registered User
  • Posts: 61
Re: Pretty Pies
« Reply #25 on: February 18, 2015, 03:35:36 PM »
Don't see any Detroit Style in the bunch.


Offline TheRailroadBulls

  • Registered User
  • Posts: 190
  • Age: 31
  • Location: Michigan
  • Ahhhhh... Fatboy Style!!
Re: Pretty Pies
« Reply #26 on: April 21, 2015, 10:50:04 AM »
Don't see any Detroit Style in the bunch.

Lovely! I still maintain that we should have a Detroit section on this forum. True Detroit style is NOTHING like Sicilian style. The entire point of Detroit pizza is that it is cooked in blued steel pans that were designed to keep greasy mechanical parts in while they were cleaned with high pressure water jets.... the pans were NEVER designed to be used for cooking. Sicilian style is usually made in a standard sheet pan. They are so night and day that the only way someone could argue otherwise is if they've never been to Buddys, Jets, or any of the other true Detroit pizza places.
"Chop your own wood and it will warm you twice." - Henry Ford

Online HBolte

  • Supporting Member
  • *
  • Posts: 163
  • Location: Clarkston, MI
Re: Pretty Pies
« Reply #27 on: April 21, 2015, 12:35:54 PM »
My most recent favorite.
« Last Edit: April 21, 2015, 12:37:49 PM by HBolte »
Hans

Offline TheRailroadBulls

  • Registered User
  • Posts: 190
  • Age: 31
  • Location: Michigan
  • Ahhhhh... Fatboy Style!!
Re: Pretty Pies
« Reply #28 on: April 21, 2015, 06:41:47 PM »
My most recent favorite.

That looks really good man! You get any pics of the bottom? And, not to nerd out too hard on ya... but are those Sugardale Pepperoni?
"Chop your own wood and it will warm you twice." - Henry Ford

Offline waltertore

  • Registered User
  • Posts: 1908
  • Location: granville ohio
    • The Smiling With Hope Bakery
Re: Pretty Pies
« Reply #29 on: April 21, 2015, 06:43:46 PM »
Here is my addition.  Walter
« Last Edit: April 21, 2015, 06:47:18 PM by waltertore »

Online HBolte

  • Supporting Member
  • *
  • Posts: 163
  • Location: Clarkston, MI
Re: Pretty Pies
« Reply #30 on: April 21, 2015, 07:01:02 PM »
That looks really good man! You get any pics of the bottom? And, not to nerd out too hard on ya... but are those Sugardale Pepperoni?

Sorry, no photo of the bottom. Pepperoni Boars Head.
Hans

Offline CaptBob

  • Supporting Member
  • *
  • Posts: 921
  • Location: Idaho Falls, Id
Re: Pretty Pies
« Reply #31 on: April 21, 2015, 10:24:19 PM »
Here is my addition.  Walter

Walter....I want one of those when you get set up in Reno! Just stellar!
Bob

Offline waltertore

  • Registered User
  • Posts: 1908
  • Location: granville ohio
    • The Smiling With Hope Bakery
Re: Pretty Pies
« Reply #32 on: April 22, 2015, 07:32:39 AM »
Walter....I want one of those when you get set up in Reno! Just stellar!

I will be excited to make you one :)  Walter

Offline jeff v

  • Registered User
  • Posts: 1597
  • Location: Orland Park, IL
  • I'm Valentino not Varasano :)
    • Pizzeria Valentino
Re: Pretty Pies
« Reply #33 on: April 22, 2015, 08:57:02 AM »
I have a few that I like. First one was crumb w Central Milling BF using a 24 hr poolish and upper 60% hydration. That flour is awesome. Then a margherita followed by a Sicilian style. Ok, I have quite a few pizza pics that I like, but I'll stop here...maybe I'm just hungry. :chef:
Back to being a civilian pizza maker only.


Offline TheRailroadBulls

  • Registered User
  • Posts: 190
  • Age: 31
  • Location: Michigan
  • Ahhhhh... Fatboy Style!!
Re: Pretty Pies
« Reply #34 on: April 22, 2015, 02:30:17 PM »
I will be excited to make you one :)  Walter

Your crust looks a lot like the crust from "Supino Pizzeria" in Detroit. Which has been voted best pizza in the city multiple years running. I've never made it there yet though. :-/
"Chop your own wood and it will warm you twice." - Henry Ford

Offline waltertore

  • Registered User
  • Posts: 1908
  • Location: granville ohio
    • The Smiling With Hope Bakery
Re: Pretty Pies
« Reply #35 on: April 22, 2015, 02:55:00 PM »
Your crust looks a lot like the crust from "Supino Pizzeria" in Detroit. Which has been voted best pizza in the city multiple years running. I've never made it there yet though. :-/

thanks for the compliment.  I haven't been to Detroit for pizza and will have to look that place up on the net. My pies are a reflection of what I grew up in NJ/NYC and a bit of my worldly travels thrown in :)  Walter

Offline TheRailroadBulls

  • Registered User
  • Posts: 190
  • Age: 31
  • Location: Michigan
  • Ahhhhh... Fatboy Style!!
Re: Pretty Pies
« Reply #36 on: April 24, 2015, 10:50:34 AM »
thanks for the compliment.  I haven't been to Detroit for pizza and will have to look that place up on the net. My pies are a reflection of what I grew up in NJ/NYC and a bit of my worldly travels thrown in :)  Walter

WALTER! What kind of pepperoni is that!?! I just posted a thread about cupping pepperoni last week
"Chop your own wood and it will warm you twice." - Henry Ford

Offline TheRailroadBulls

  • Registered User
  • Posts: 190
  • Age: 31
  • Location: Michigan
  • Ahhhhh... Fatboy Style!!
Re: Pretty Pies
« Reply #37 on: April 24, 2015, 10:55:13 AM »
Hey! Central Milling! I talked to Tony Gemignani about 2 months ago and he said he wanted to send me some of his sourced ingredients in the mail, but I haven't spoken to him again since... are you using his blend?
"Chop your own wood and it will warm you twice." - Henry Ford

Online mitchjg

  • Supporting Member
  • *
  • Posts: 1723
  • Location: Oakland, CA
Re: Pretty Pies
« Reply #38 on: April 24, 2015, 11:05:06 AM »
I have a few that I like. First one was crumb w Central Milling BF using a 24 hr poolish and upper 60% hydration. That flour is awesome. Then a margherita followed by a Sicilian style. Ok, I have quite a few pizza pics that I like, but I'll stop here...maybe I'm just hungry. :chef:

Jeff:

Which flour, specifically,  did you use as the BF????? - Thanks!

http://centralmilling.com/collections/wheat-products
Mitch

Offline jeff v

  • Registered User
  • Posts: 1597
  • Location: Orland Park, IL
  • I'm Valentino not Varasano :)
    • Pizzeria Valentino
Re: Pretty Pies
« Reply #39 on: April 24, 2015, 11:30:16 AM »
Jeff:

Which flour, specifically,  did you use as the BF????? - Thanks!

http://centralmilling.com/collections/wheat-products

Hmm looks like they've re-branded, this was pre Tony G products there. I was buying durum, spelt and bread flour for the pasta and pizza business.

Anyway,  I was using this for pizza.http://centralmilling.com/products/central-milling-artisan-bakers-craft-flour and later switched the malted version http://centralmilling.com/products/artisan-bakers-craft-plus-malted-flour

Loved them both.
Back to being a civilian pizza maker only.

Online thezaman

  • Lifetime Member
  • *
  • Posts: 2023
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Pretty Pies
« Reply #40 on: May 21, 2015, 08:18:43 PM »
 jeff v that margherita looks amazing the crust looks light and airy. can you tell me more on your method?

Offline jeff v

  • Registered User
  • Posts: 1597
  • Location: Orland Park, IL
  • I'm Valentino not Varasano :)
    • Pizzeria Valentino
Re: Pretty Pies
« Reply #41 on: May 21, 2015, 10:31:43 PM »
jeff v that margherita looks amazing the crust looks light and airy. can you tell me more on your method?

Thanks Larry-light and airy was the plan. Nothing really special about my method. Mid to upper 60'hydration with a really light touch when opening the dough without touching the cornicione. I also preferred when the dough was right up or slightly over proofed. I got the best oven spring and flavor w that. 700-750 oven.
Back to being a civilian pizza maker only.


 

pizzapan