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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1830584 times)

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Online Pizza_Not_War

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19560 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 #19561 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 #19562 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 #19563 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?

Online Dwain

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19564 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

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Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19565 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 #19566 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.

Offline jkb

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19567 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 #19568 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.

Offline Jersey Pie Boy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19569 on: January 15, 2022, 11:15:26 AM »
Notice Nick's looks a lot better!
Better check outside your house, Nick...there might be a line of hungry pizza fans!

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Offline nickyr

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19570 on: January 15, 2022, 12:08:13 PM »
Haha thank you all!

And yeah, this was just for two people….it just feels more like New Haven if I cut them like that!

Offline RHawthorne

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19571 on: January 15, 2022, 01:49:51 PM »
My first post here in a little while. 4 or 5 five day dough (I lost track). Made with 25% poolish. 68% hydration, 2.3% salt, 0.2% yeast. First one was topped with LMWM mozz, ricotta, sausage, black olives, and tomato sauce, finished with Parmgiano Reggiano and Calabrian oregano. Second one was all cheese, with herbed fresh mozz, LMWM mozz, ricotta, and tomato sauce, finished with romano and Calabrian oregano. Made the sauce with a mix of Escalon 6-in-1 tomatoes and Mutti passata, with sea salt, oregano, and crushed garlic, and it was a winner.  Both pies were baked at 525 degrees; the sausage pie baked on a steel and the cheese pie baked on a stone. Both were quite tasty. Ate the bones with some pesto.
« Last Edit: January 15, 2022, 02:00:55 PM by RHawthorne »
If we're not questioning the reason for our existence, then what the hell are we doing here?!

Offline 02ebz06

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19572 on: January 15, 2022, 02:20:06 PM »
Pizza day.  Whoo hoo!!!

Sausage, Onion, and Green Olives.
Basic NY recipe.
Done in kitchen oven at 500f.


Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline Papa T

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19573 on: January 15, 2022, 02:57:50 PM »
Romana Tonda pizza. Full long winded write-up and more photos on my first time experiment in the Pizza Romana Tonda thread in General Pizza Making. https://www.pizzamaking.com/forum/index.php?topic=59433.msg694663#msg694663
« Last Edit: January 15, 2022, 03:01:03 PM by Papa T »
Instagram: lightfuzer

Everything sounds better in latin.
Omnis pizza 'est bonum.
Every pizza is good.

Making good pizza is not that hard, unless we choose to make it that way.

The best pizza you'll ever make for someone is making the one they ask for instead of making it the way we think it should be made.

Offline Santo

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19574 on: January 15, 2022, 10:54:07 PM »
2 day CF on my 16" cordierite.

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Offline kori

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19575 on: January 16, 2022, 02:33:16 PM »
Friday nights 18"er. New bread flour, 13.3% protein, little higher then what I normally use. Sure behaved differently then my regular flour, not necessarily in bad ways. Seemed to get a little more crisp then I usually get, browned quicker as well.

Mozzarella, monterey jack & old cheddar, pepperoni & mushrooms, can't get enough of it!
« Last Edit: January 16, 2022, 02:35:42 PM by kori »
I SMILE AND WAVE....

Offline Pizzaman106

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19576 on: January 16, 2022, 05:05:47 PM »
My first Neapolitan pizza was a disaster, but rebounded with the second one.

Offline scott r

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19577 on: January 16, 2022, 05:22:24 PM »
I would still eat that disaster... lots of good pies on this page!

Offline tkmcmichael

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19578 on: January 16, 2022, 06:48:31 PM »
Used some dough that we froze back in December. It was very good considering it had been frozen for a month.

We also made a Detroit style following HansB’s method in reply 115. A little sausage and pepperoni with just straight mozzarella. I added the sauce to the top for the last 3-4 minutes just to warm it through.

Offline HansB

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Re: Post a Pic of Your Pie - Daily Update
« Reply #19579 on: January 16, 2022, 08:15:37 PM »
Japanese-Style Pizza Toast.




« Last Edit: January 16, 2022, 08:43:42 PM by HansB »
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"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

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