Author Topic: Post a Pic of Your Pie - Daily Update  (Read 63209 times)

0 Members and 1 Guest are viewing this topic.

Offline Mr Feelgood

  • Registered User
  • Posts: 43
  • Location: Pittsburgh, PA
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #1520 on: Yesterday at 05:06:24 PM »
I'm definitely not up to the same level as some of you guys as I've only made about 8 pizzas so far.  However, this was my first attempt using All Trumps bromated flour.  I was happy with the results  :)



Offline jsaras

  • Supporting Member
  • *
  • Posts: 587
  • Location: Northridge, CA
Re: Post a Pic of Your Pie - Daily Update
« Reply #1521 on: Yesterday at 06:58:40 PM »
That has a little too much cheese, but otherwise that looks outstanding especially for your 8th pizza.  I don't think that mine were even edible at that point.
Things have never been more like today than they are right now.

Offline moose13

  • Registered User
  • Posts: 589
  • Location: Wyoming
Re: Post a Pic of Your Pie - Daily Update
« Reply #1522 on: Yesterday at 07:04:47 PM »
Nice looking pie Moose!  Cheese stuffed always a winner esp with the kids! Do you blend the tomatoes and what brand are you liking these days?
Cento when i can find them.
I live in the boondocks!  ;)
No blending, i do stirr/crush with a potato masher.

Offline Mr Feelgood

  • Registered User
  • Posts: 43
  • Location: Pittsburgh, PA
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #1523 on: Yesterday at 07:35:40 PM »
That has a little too much cheese, but otherwise that looks outstanding especially for your 8th pizza.  I don't think that mine were even edible at that point.

Thanks, I wouldn't be anywhere near where I am now without the helpful members on this forum!  I was at the end of my 5lb bag of cheese and used 10oz to use the last of it up instead of my usual 8oz.

Offline joeminghia

  • Registered User
  • Posts: 12
  • Location: Montreal
  • Ciao belli
Re: Post a Pic of Your Pie - Daily Update
« Reply #1524 on: Yesterday at 07:41:52 PM »
Looks great.  Care to share your clone sauce recipe?  ;D


Sure thing!

http://www.topsecretrecipes.com/McDonalds-Special-Sauce-Big-Mac-Sauce-Copycat-Recipe.html

I found this was ALMOST perfect, needed just a touch more French dressing and sugar than what the recipe suggested. I tripled the recipe and put it in a giant squeeze bottle for unlimited Big Mac sauce ;D. You'd have to blend/process if putting it in a squeeze bottle, the pieces of onion and relish tend to block the opening.
« Last Edit: Yesterday at 07:44:01 PM by joeminghia »

Offline kramer73

  • Registered User
  • Posts: 105
Re: Post a Pic of Your Pie - Daily Update
« Reply #1525 on: Yesterday at 10:01:10 PM »
I would hit those like a mad man Kramer...nice work dude!  :chef:

Turn the heat up a lil an play with shelf placement......or try whole milk mozz and extend bake time.

thanks!  And thanks for the suggestions, I'll definitely do that next time!

Offline zaafreak

  • Registered User
  • Posts: 37
Re: Post a Pic of Your Pie - Daily Update
« Reply #1526 on: Today at 02:06:27 PM »
KABF, 60% water, 2% salt, 0.3% ADY, 4 day cold ferment, TF .06, Cento San Marzanos, Sorrento mozz, a little aged asagio and a pinch of pecorino romano. Cooked on my LBE at 575 for just over 4 minutes.

Offline Donjo911

  • Supporting Member
  • *
  • Posts: 655
  • Age: 47
  • Location: Oregon
Re: Post a Pic of Your Pie - Daily Update
« Reply #1527 on: Today at 02:34:01 PM »
Cento when i can find them.  I live in the boondocks!  ;)
Moose13 - if you don't mind buying 10 or 12 cans at a time... try Walmart on-line. They have almost unbeatable prices and can ship for free with purchases over a certain amount (I think $40.00)  I've been getting the 35 oz Italian Whole from them but they also have the 28 oz. All Purpose Ground if you'd prefer them.
Cheers,
Don
Few great accomplishments are achieved single-handedly, Most have their Norgays.
How do you spot a Norgay?
You start with the people with the funny names.

Online JD

  • Supporting Member
  • *
  • Posts: 1118
  • Location: NE Mississippi, but NY born & raised
Re: Post a Pic of Your Pie - Daily Update
« Reply #1528 on: Today at 02:37:01 PM »
KABF, 60% water, 2% salt, 0.3% ADY, 4 day cold ferment, TF .06, Cento San Marzanos, Sorrento mozz, a little aged asagio and a pinch of pecorino romano. Cooked on my LBE at 575 for just over 4 minutes.

Looking good
Josh


 

pizzapan