Author Topic: Pretty Pies  (Read 3126 times)

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Offline Gags

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Re: Pretty Pies
« Reply #20 on: April 25, 2014, 11:45:12 AM »
Quote
 
You could always ship some to us up here! :-)

Shoot me a PM with the info!
"I'd trade it all for just a little bit more"

Offline drmatt357

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Re: Pretty Pies
« Reply #21 on: June 02, 2014, 09:30:40 AM »
in response to a post I`m sending my pizzeria mozza style  :)


Wow, that pie looks incredible! The spring and color are amazing. Tell us a little about it. Dough recipie? oven temp? looks like it was cooked on steel.   Love the color. Looks like it has sugar in the recipie.
« Last Edit: June 02, 2014, 09:33:08 AM by drmatt357 »

Offline TheRailroadBulls

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Re: Pretty Pies
« Reply #22 on: January 07, 2015, 09:09:30 PM »
This isn't the prettiest pie ever... but it was delicious.

1 day starter, 2 day cold rise dough.

Garlic Dijon butter in place of sauce, red onions, jalepenos, sausage (went on raw), medium cheddar, my homemade garlic/chile oil and parmesean/spice blend.

The notable part was I only let my oven pre-heat for 30 minutes.... and it was cooked on a 12 dollar pizza stone... not bad ay? Kinda ugly...  and my camera sucks... but delicious!

"Chop your own wood and it will warm you twice." - Henry Ford

Offline Pete-zza

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Re: Pretty Pies
« Reply #23 on: January 07, 2015, 09:26:24 PM »
TheRailroadBulls,

That's a nice looking pizza.

Peter

Offline Kilo

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Re: Pretty Pies
« Reply #24 on: January 10, 2015, 02:26:11 PM »
This was one of my last pizzas that i made using antimo cuputo flour for the crust and just pepperoni, black olive and cheese as a topping
 :pizza:          thank you, Kilo.

Offline AustinSpartan

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

Offline TheRailroadBulls

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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

Offline HBolte

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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

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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

Online waltertore

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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 »


Offline HBolte

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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

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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

Online waltertore

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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

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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

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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

Online waltertore

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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

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Re: Pretty Pies
« Reply #36 on: Yesterday at 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

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Re: Pretty Pies
« Reply #37 on: Yesterday at 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

Offline mitchjg

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Re: Pretty Pies
« Reply #38 on: Yesterday at 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

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Re: Pretty Pies
« Reply #39 on: Yesterday at 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.


 

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