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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1691958 times)

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Offline wotavidone

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19600 on: January 09, 2022, 08:48:12 PM »
I knew that, I just didn't think anyone actually ate the cooked one.
Sacrilege. They'll be smoking it next. :-D
Mick

Online tkmcmichael

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19601 on: January 09, 2022, 10:02:49 PM »
I knew that, I just didn't think anyone actually ate the cooked one.
Sacrilege. They'll be smoking it next. :-D
We almost exclusively eat prosciutto cooked on pizza. Crispy, salty, and delicious.

Online Pizza_Not_War

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19602 on: January 09, 2022, 10:08:20 PM »
I knew that, I just didn't think anyone actually ate the cooked one.
Sacrilege. They'll be smoking it next. :-D
Pipe or rolling papers?

Offline wotavidone

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19603 on: January 09, 2022, 10:11:07 PM »
We almost exclusively eat prosciutto cooked on pizza. Crispy, salty, and delicious.
Do you put on the raw one or the cooked one?
Mick

Online tkmcmichael

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19604 on: January 09, 2022, 10:19:05 PM »
Do you put on the raw one or the cooked one?
We put it on raw and cook it while cooking the pizza.

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Offline Santo

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19605 on: January 09, 2022, 11:07:19 PM »
Haven't made NY style in a while. This is a 1 hour pie made on 18" screen on top of 16" stone. Not my best, however, especially considering how fast it came together, it ate very similarly to a typical brooklyn pizza place.

Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19606 on: January 10, 2022, 09:17:21 AM »
Happy New Year everybody!
I started experimenting with SD again. This time I used rie starter for the refreshment. Worked way better than my wheat starter, which is a little bit lame at the moment.
Flour: 100% Molino Pizzuti Vesuvio
Water: 62%
SD: 7%
Salt: 2,5%
12h bulk, 10h ball [email protected]°C (70F)
It´s definitely worth repeating. The taste was really good, not as sour as exspected.
Cheers
Peter
Beautifully done, Peter!
-Tony

Offline AJ33

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19607 on: January 10, 2022, 09:33:23 AM »
Last nights round of pies.

Offline Pete_da_Bayer

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19608 on: January 10, 2022, 10:56:56 AM »
Beautifully done, Peter!
Thank you, Tony!

Offline Pizzaman106

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19609 on: January 10, 2022, 06:15:53 PM »
62% hydration and 6 minute bake at 550 F.
« Last Edit: January 10, 2022, 06:37:50 PM by Pete-zza »

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Offline Santo

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19610 on: January 12, 2022, 09:33:18 PM »
Here's another 1 hour pie, 16" on my corderite. No screen this time.

Online Pizza_Not_War

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19611 on: January 12, 2022, 10:45:17 PM »
Smoked Salmon, capers, cream cheese, provolone, garlic, green onion and crushed tomatoes on SD crust. Camera shy was the usual pepperoni pizza.

Offline TravisNTexas

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19612 on: January 14, 2022, 04:13:00 PM »
I finally produced a thin cracker crust like I was after.  Was not Mercer's recipe, which I have yet to try, but rather a shorter ferment recipe's ingredients that I adjusted to make 2 pies then used my 14" cutter pan on a steel.  Wife love's Pizza Inn, so that is what I was after and finally nailed it!
Cheers,
Travis

Offline Danny B

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19613 on: January 14, 2022, 08:04:20 PM »
Made a sourdough pizza using the starter that JackieTran gave me.
That pie looks great! I've never used a starter for NY style, just for Neapolitan. Care to share your formulation amd workflow?

Offline Danny B

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19614 on: January 14, 2022, 08:07:16 PM »
I made a departure from my Camarillo bar pies to make a South Shore Bar Pie.  The dough formulation has higher quantities of oil and water, and I changed up the sauce (salt, roasted garlic and fresh thyme).  Everyone gobbled it up!
Great looking bar pie. How long was this fermented for?

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Offline Dwain

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19615 on: January 14, 2022, 08:22:29 PM »
Pepperoni, bacon, peppers, olives, mushrooms
~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~  Big Deck BBQ and Brew

Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19616 on: January 14, 2022, 09:48:51 PM »
A quick thick one for my wife and me. 100% Caputo Red, 60 warm water, 0.4 IDY, 2.2 salt, 1 sugar, 1.5 oil. Mixed by hand at noon, baked at 6 pm. Had great flavor and a big soft crumb and thin firm bottom edge.

-Tony

Offline nickyr

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19617 on: January 15, 2022, 01:12:12 AM »
After a couple reckless experiments put me on the thread of shame two weeks in a row, I kept things on the rails this week with a couple New Havens.

Using whatever toppings I had yielded good results. First was beyond meat sausage and broccoli. Second was deep fried Thai chilis.

Fortunately I sampled the chilis whole and unseeded before putting them on the pizza so I only had to suffer once…I was spooning ricotta to cool the burn. Then I removed the seeds, reduced the number, and cut them up so the pizza was hot but quite pleasant.

Online jkb

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19618 on: January 15, 2022, 03:03:10 AM »
Are you trying to feed a crowd on a budget?   :-D

Kidding, been there. 30 people bring enough to feed everyone.
« Last Edit: January 15, 2022, 03:05:11 AM by jkb »
John

Offline Jon in Albany

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19619 on: January 15, 2022, 10:07:09 AM »
Looks like a Pepe's in New Haven style cut to me. No real rhyme or reason to their slicing style. Definitely not the traditional 6 or 8 wedges especially with the large. Here's a photo I pulled off yelp. Slice shapes can be all over the place.

I really like the look of those Nick.

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