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Author Topic: Mary Ann's WFO Pizzas  (Read 1865 times)

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Offline foreplease

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Re: Mary Ann's WFO Pizzas
« Reply #20 on: August 05, 2017, 10:27:22 PM »
They look so good. Congratulations.
-Tony
I find it easier to imagine a diet of nothing but ice cream than one without ice cream

Offline mitchjg

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Re: Mary Ann's WFO Pizzas
« Reply #21 on: August 12, 2017, 08:13:17 PM »
I totally missed this thread but see it now - Wow !  What a great job!   :chef: :chef: :chef:
Mitch

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Offline TXCraig1

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Re: Mary Ann's WFO Pizzas
« Reply #22 on: August 12, 2017, 09:47:17 PM »
Beautiful! I love the melt of that cheese in the first two pies. What kind of cheese is it?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline mbrulato

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Re: Mary Ann's WFO Pizzas
« Reply #23 on: August 12, 2017, 10:18:37 PM »
I totally missed this thread but see it now - Wow !  What a great job!   :chef: :chef: :chef:

Thank you, Mitch!
Mary Ann

"Have courage and be kind" - Cinderella

Offline mbrulato

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Re: Mary Ann's WFO Pizzas
« Reply #24 on: August 12, 2017, 10:20:23 PM »
Beautiful! I love the melt of that cheese in the first two pies. What kind of cheese is it?

Thanks, Craig.  I use Frigo WMLM mozzarella block that I grate by hand from Costco.  I think it's around $10 or $11 for 5 pounds.
Mary Ann

"Have courage and be kind" - Cinderella

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Offline mbrulato

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Re: Mary Ann's WFO Pizzas
« Reply #25 on: August 25, 2017, 11:34:02 AM »
Looky what I scored today?!!!!!
Mary Ann

"Have courage and be kind" - Cinderella

Offline breadstoneovens

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Re: Mary Ann's WFO Pizzas
« Reply #26 on: August 31, 2017, 10:16:57 PM »
Looking forward to some pictures of the next pizza!  :chef:
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Offline mbrulato

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Re: Mary Ann's WFO Pizzas
« Reply #27 on: September 01, 2017, 08:49:30 PM »
I had a little trouble with oven management but only one pizza suffered.  And by suffered, I mean it didn't look like the others.  They all tasted good and not one slice was leftover.  I made 5 dough balls at 250 grams each using Craig's formula from the beginning of his "Entire Process" thread.  I used 2% Ischia culture with Caputo pizzeria flour and fermented in my basement at 69° for 28 hours.  I fired the oven for about 2 1/2 hours but probably could've used more.  Before I launched the first pie, dome was about 980°, floor about 870° and walls were about 880-900°.  I moved the fire over to the left side and let it sit for about 20 minutes but didn't IR it before I launched the first pie (margarita). It took about 2 minutes and came out ok.  I left the door wide open and oven floor cooled down to around 700°.  It didn't cook like the others but it was still tasty.  #2 was a plain cheese.  I got aggravated so I added more logs and let the fire heat up for about 20 minutes. This time I kept some logs to the left AND to the right side of the oven and flames were licking the dome from both sides.  It was cool to watch.  This change in fire management helped me to keep the temps where I wanted them to bake the remaining 3 pizzas at about 90 seconds each.  I'm not sure if that's what most folks do with their WFO's to keep NP-ish temps but this helped me from losing my stuff.  Any fire management tips are welcome.  The last pie almost ended up in The Thread of Shame because after I launched it, I though it would be a good idea to add a log and guess what?  Yep, it fell right on the pizza.  In my attempt to move the log back on the embers pile, it fell on the pizza again  :-D Remarkably it turned out pretty good.  Overall, it wasn't a flop.  Two things I want to learn is how to dome properly/evenly and proper fire management when aiming for NP temps.
« Last Edit: September 01, 2017, 08:58:32 PM by mbrulato »
Mary Ann

"Have courage and be kind" - Cinderella

Offline mbrulato

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Re: Mary Ann's WFO Pizzas
« Reply #28 on: September 01, 2017, 08:55:47 PM »
#1 Margarita - Cento San Marzano tomatoes pulsed with a little pink Himalayan sea salt and Frantoia Sicilian EVOO, Garofalo Bufalo Mozzarella and fresh basil.
#2 Plain cheese don't think I snapped a picture of it
#3 Pepperoni with Frigo hand shredded WMLM mozzarella from Costco - aesthetically this was the best looking pie
#4 same as #1
#5 half plain half pepperoni

Ending the night by the fire pit watching my NY Yankees.
« Last Edit: September 01, 2017, 09:17:56 PM by mbrulato »
Mary Ann

"Have courage and be kind" - Cinderella

Offline TXCraig1

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Re: Mary Ann's WFO Pizzas
« Reply #29 on: September 01, 2017, 09:01:11 PM »
Love that pepperoni pie.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline mbrulato

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Re: Mary Ann's WFO Pizzas
« Reply #30 on: September 01, 2017, 09:28:52 PM »
Love that pepperoni pie.

Thank you, Craig.
Mary Ann

"Have courage and be kind" - Cinderella

Offline foreplease

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Re: Mary Ann's WFO Pizzas
« Reply #31 on: September 01, 2017, 09:32:55 PM »
Looks like it was a great evening. I'd have to really love someone to share the pepperoni or the second Margherita with them.
-Tony
I find it easier to imagine a diet of nothing but ice cream than one without ice cream

Offline mbrulato

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Re: Mary Ann's WFO Pizzas
« Reply #32 on: September 01, 2017, 09:36:16 PM »
Looks like it was a great evening. I'd have to really love someone to share the pepperoni or the second Margherita with them.

Haha Tony.  The pepperoni was for my 7 year old.  It was soooo good but I also really loved the Margherita.  I need to practice some more but on Sunday, I'm making NY pies which are more in my wheelhouse, so I won't be as nervous making them for my family and friends.
« Last Edit: September 01, 2017, 09:41:14 PM by mbrulato »
Mary Ann

"Have courage and be kind" - Cinderella

Offline Jackitup

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Re: Mary Ann's WFO Pizzas
« Reply #33 on: September 02, 2017, 12:54:53 AM »
Looking good!!
Jon

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Offline Satyen

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Re: Mary Ann's WFO Pizzas
« Reply #34 on: September 02, 2017, 04:49:14 AM »
Love the leapording on that peperoni!

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Offline Jersey Pie Boy

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Re: Mary Ann's WFO Pizzas
« Reply #35 on: September 02, 2017, 08:33:23 AM »
Nice!

Offline mbrulato

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Mary Ann

"Have courage and be kind" - Cinderella

Offline mbrulato

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Re: Mary Ann's WFO Pizzas
« Reply #37 on: September 02, 2017, 01:26:33 PM »
I woke to a 450° oven so I made some bread and then I got to thinking about my pizza party tomorrow. Why not use that residual heat to roast some of the toppings?!

Mini San Marzano tomatoes
Eggplant
Garlic
Hatch chiles

All roasted with some Himalayan sea salt and Sicilian evoo.  It smells so good in here!

Note to self: NEVER EVER slice hatch chiles until AFTER you've inserted your contact lenses  :-D
Mary Ann

"Have courage and be kind" - Cinderella

Offline TXCraig1

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Re: Mary Ann's WFO Pizzas
« Reply #38 on: September 02, 2017, 09:52:06 PM »
Note to self: NEVER EVER slice hatch chiles until AFTER you've inserted your contact lenses  :-D

Or if you're a guy, before you go take a leak  :'(  :-D

"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline mbrulato

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Re: Mary Ann's WFO Pizzas
« Reply #39 on: September 02, 2017, 10:17:27 PM »
Or if you're a guy, before you go take a leak  :'(  :-D

Bahahahaha!  :-[  :'(  :-D
Mary Ann

"Have courage and be kind" - Cinderella

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