Post a Pic of Your Pie - Daily Update

Started by Qarl, July 13, 2013, 08:24:11 AM

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junep

#24760
Here's my last night's Pizza and movie night with my grandson who has recently moved in with me. This is my recent 67% hydration dough using al Trumps bromated with 3% Caputo Criscito (haven't noticed a difference from this in last two bakes I used it. This dough has 1.5% xvoo, 0.23%IDY, and 2.33%Sea Salt. I got closer to what I'm looking for - thin crust, crunchy first bite,into a softer chewy center. I reverted to my old cooked sauce using Lucali's sauce cooking method. I used four cheeses on this: fresh grated aged Pecorino pre bake, Parmesan Reggianno post bake, full fat low moisture mozz, and fresh Bell Paise mozz. This was my first time putting cheese down first on a NY pie. I put hand sliced thin pieces of the Galbani mooz on, then, the pecorino, the sauce and little pieces of the Bel Paise mozz. Finished w/ a tiny bit of olive oil & baked it in my Chefs Home oven on the NY pizza option. I just let it cook a bit longer on purpose to get more char. My grandson said it was the best pizza I ever made (it was very good, but not yet where I want it, but close. Next time I'll use this recipe but lower the TF and lower the hydration to 62%. Life is good!
Conformity is the last refuge of the unimaginative.

kori

#24761

Quote from: junep on January 19, 2025, 07:00:14 PMHere's my last night's Pizza and movie night with my grandson who has recently moved in with me.

Looks great June!

I hope your grandson is learning from you. :chef:
I SMILE AND WAVE....
Inhale pizza, exhale negativity.

Pizza Party Emozione, Pizza Party Bollore, Halo Versa 16 ready for duty!

TXCraig1

Quote from: nanometric on January 18, 2025, 10:08:32 PMMixed, balled, frozen 46 days, thawed, rolled, laminated, stripped, diced, reballed, rested, rolled, cut, docked, baked. Is cracker pizza "worth it?" Dunno 'cuz she's gotta have it !


I don't spend much time in the cracker forum, so maybe this is a dumb question, but is that process really a thing?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

meetme@midnight

Last night pizza. Baked in the convection oven at 525 due to falling to near sub zero temps making a losing battle with the outside.

All pizzas were 66% Hydration, using stone ground Butler's Gold flour, 2% salt, 2% olive oil and active dry yeast. A little over 24 hour cold fermented in my second fridge..the garage.

Sauce is Dinapoli crushed tomatoes and salt.

Cheese was Grande mozzarella. Pepperoni were margherita brand, lavendar from the yard, local honey and sweet onions from meijer.

The square is the 8 Mile, the bread sticks Lavendar Haze and the rounds are the Love Story.

Pizza_Not_War

Nice pizzas. What extraction is the Butlers Gold? 

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meetme@midnight

looks like 45% of the bran is removed based on the mills website https://bartonspringsmill.com/apps/help-center#hc-what-does-extraction-mean

I found that when I have ground the berries myself the flour with a lot of bran just was not a favorite for pizza. Makes nice bread and I like the bran in cookies but most of the family did not.

Butler's Gold has been an excellent flour for pizza, it is a nice product.

Pizza_Not_War

Quote from: meetme@midnight on January 20, 2025, 05:39:18 PMlooks like 45% of the bran is removed based on the mills website https://bartonspringsmill.com/apps/help-center#hc-what-does-extraction-mean

I found that when I have ground the berries myself the flour with a lot of bran just was not a favorite for pizza. Makes nice bread and I like the bran in cookies but most of the family did not.

Butler's Gold has been an excellent flour for pizza, it is a nice product.
Thanks. I guess you bought the 00.

We are all conditioned to eat 100% extraction. Every once in a while I'll sift 15% for pizza, although not worth the time.

meetme@midnight

These were made with the 00. I have used the 00 and the regular ground with good results. The texture of the bran seemed to be the issue with too many people if I don't shift it out or purchase it extracted out. I think that too many of us have didn't have the bran in flour growing up and fear of unknown/new is hard for many to overcome.

Hanglow

I always make extra pizzas to freeze when I use the WFO, this was a frozen marinara. Then freshly topped with jalapeno and locotos chillis, onion, loads of garlic, salami and stilton. Strong flavours all round  :-D

Not as good as freshly made but better than other frozen pizzas I've tried


nanometric

Quote from: TXCraig1 on January 20, 2025, 06:59:03 AMis that process really a thing?
Haha...well, it's a thing for me and my crack-ho SO, at any rate. I'm trying to replicate a crumb structure accident from a few years back (shown in video below). Best cracker I've ever had - would love to get consistent with it.




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TXCraig1

Quote from: nanometric on January 21, 2025, 09:57:49 AMHaha...well, it's a thing for me and my crack-ho SO, at any rate. I'm trying to replicate a crumb structure accident from a few years back (shown in video below). Best cracker I've ever had - would love to get consistent with it.



The pizza in the video looks like it might have some fat between layers? - kind of like a croissant.  What if you sprayed layers lightly with a spray oil before laminating? 
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

DDT

California North Coast Pizza Popup for two. Coach battery is too weak to run the heater ( 10+ years old. I should have checked.) and was too cold for the wife the first night so we are getting a room but the kitchen still worked. Pizzas taste better with a view. 

jsaras

4-hour emergency!  
Things have never been more like today than they are right now.

gcpizza

A big ol' 16" stromboli for a cold and snowy winter night. Don't judge me. I needed carbs.

tkmcmichael

Two dough balls from the freezer. Grande mozzarella, margharita pepperoni, sausage, and Peppadew peppers. Cooked at 500° on convect roast for about 8-10 minutes.

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Ischia

Detroit pan pizza, 8x10", organic Ischia levained dough. Ezzo pepperonis, Galbani WMLM cheese, Pecorino Romano, Pizzaiolo sauce.
Jen - Emozione with Saputo biscotto
UUNI-2S with propane and many mods
16x16x3/8" steel, 8" quarry tiles and 18x18x13/16" stone for gas kitchen oven

Pizza_Not_War

Pesto, pickled jalapenos, chicken, corn and mozzarella.

Red fife and red winter wheat, sourdough. Red winter wheat from Natural grocers and unidentified source, employees less than helpful in identifying it for me. :(

850f stone temperature Halo oven.

biglou

Got one classic cheese pizza and one with Vodka sauce, mozzarella, homemade meatball, roasted red pepper, roasted garlic, pecorino, homemade pesto.

Both cooked at 610f and 62% hydration.

Both I used the plastic wrap method of storing them in flour instead of oil. Worked out nice, but wasn't that "crispy" as if was stored in oil. Also bread like.

meetme@midnight

Quote from: Pizza_Not_War on January 24, 2025, 01:40:18 AMPesto, pickled jalapenos, chicken, corn and mozzarella.

Red fife and red winter wheat, sourdough. Red winter wheat from Natural grocers and unidentified source, employees less than helpful in identifying it for me. :(

850f stone temperature Halo oven.
What percentant Red Fife did you use?

Red Fife is a great smelling berry with excellent flavor

Pizza_Not_War

Quote from: meetme@midnight on January 25, 2025, 10:33:11 AMWhat percentant Red Fife did you use?

Red Fife is a great smelling berry with excellent flavor
50%

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