A D V E R T I S E M E N T


Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1804616 times)

0 Members and 1 Guest are viewing this topic.

Offline Santo

  • Registered User
  • Posts: 150
  • Location: Brooklyn, NY
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #20140 on: May 16, 2022, 09:16:33 AM »
 :pizza: :pizza:

Offline Quebert

  • Registered User
  • Posts: 796
  • Location: Riverside
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #20141 on: May 16, 2022, 11:00:58 AM »
Made white pizzas with olive oil garlic base+Asiago+WMLM Mozz+Provolone+Ricotta+fresh Mozz.  Went to get the tiny one out of the oven and people had already taken half of the big one before I could even take a pic.  1st time I successfully made a 16" that actually came out 16" in my new Karu 16. It's AWESOME eating big slices from a 16" when you were used to making pizzas in a Koda 12/Roccbox for years. And I might be in the minority here, but I might like a white pizza better than a traditional one. Don't make em that often but when I do
« Last Edit: May 16, 2022, 11:06:16 AM by Quebert »

Offline RHawthorne

  • Supporting Member
  • *
  • Posts: 1603
  • Location: SW MI
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #20142 on: May 16, 2022, 02:20:40 PM »
Today’s bake with the directly heated steel method. Dough was a 50/50 combination of Caputo Nuviola Super “0” and Bob’s Red Mill all-purpose flour, 60% hydration with 25% poolish, 3 days cold fermentation. Added shredded mozzarella halfway through for creamier texture. Topped with homemade Italian sausage, mushrooms, sun-dried peppers, tomato sauce, Grana Padano, and Calabrian oregano. Crust was quite good but I think I will go back to using a higher hydration rate. This method of super heating the baking steel gave the outer rim quite large bubbles in less than one minute.
If we're not questioning the reason for our existence, then what the hell are we doing here?!

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 8411
  • Age: 62
  • Location: St. Joseph, MI
Re: Post a Pic of Your Pie - Daily Update
« Reply #20143 on: May 16, 2022, 07:33:50 PM »
Step 2 on the road to New Haven. Same dough as Friday’s but this has 72 hrs CF. This was baked in my Ardore, on steel, at 650° for 4 minutes. The last one, baked indoors, had a bottom crust than browned more nicely than tonight’s, which surprised me. Taste was very good.

-Tony

Online Pizzaman106

  • Registered User
  • Posts: 255
  • Location: Honolulu, HI
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #20144 on: May 18, 2022, 12:10:45 PM »
32 hour room temp ferment at 68 F. 62% hydration and 5.5 minute bake.

A D V E R T I S E M E N T


Offline jkb

  • Supporting Member
  • *
  • Posts: 8210
Re: Post a Pic of Your Pie - Daily Update
« Reply #20145 on: May 18, 2022, 01:07:15 PM »
Nice!  I  see you accidentally posted it in the NY thread.
John

Online Pizzaman106

  • Registered User
  • Posts: 255
  • Location: Honolulu, HI
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #20146 on: May 18, 2022, 01:16:07 PM »
Nice!  I  see you accidentally posted it in the NY thread.

Oops, yeah. Only about 30 times. Mods can delete it if they please lol.

Offline OhioGuy

  • Registered User
  • Posts: 6
  • Location: Big Bear, Ca
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #20147 on: May 19, 2022, 12:24:32 PM »
Ooni Fyra pies-
 Red sauce pie is from YT'er Brian Lagerstrom Trenton style sauce and dough-250 gram dough balls, CF for 24 then RT for 8 hours
Papa Johns garlic butter pie

Native NE Ohio so always 100% provolone cheese

Offline pizzaguy24601

  • Registered User
  • Posts: 87
  • Location: Yardley, PA
  • Owner of Eliyahu's Yardley Pizza!
    • My professional pizza page on FB
Re: Post a Pic of Your Pie - Daily Update
« Reply #20148 on: May 19, 2022, 02:14:35 PM »
Hey! Been a while since I've posted. But I finally have time to make pizzas at home again! Of course New Haven is one of the first I make.

Offline jvp123

  • Registered User
  • Posts: 3083
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Post a Pic of Your Pie - Daily Update
« Reply #20149 on: May 19, 2022, 04:09:03 PM »
Hey! Been a while since I've posted. But I finally have time to make pizzas at home again! Of course New Haven is one of the first I make.

Very nice!  :chef:
Jeff

A D V E R T I S E M E N T


Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 28774
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Post a Pic of Your Pie - Daily Update
« Reply #20150 on: May 19, 2022, 04:10:37 PM »
I tried to launch an 18 inch in pizza onto my 17.5 inch baking steel lol.

Respectable!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline RHawthorne

  • Supporting Member
  • *
  • Posts: 1603
  • Location: SW MI
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #20151 on: May 19, 2022, 11:43:04 PM »
Ooni Fyra pies-
 Red sauce pie is from YT'er Brian Lagerstrom Trenton style sauce and dough-250 gram dough balls, CF for 24 then RT for 8 hours
Papa Johns garlic butter pie

Native NE Ohio so always 100% provolone cheese
I'm curious- what is Trenton style sauce?
If we're not questioning the reason for our existence, then what the hell are we doing here?!

Offline woodfiredandrew

  • Registered User
  • Posts: 333
  • Location: Houston
  • follow your passion!
Re: Post a Pic of Your Pie - Daily Update
« Reply #20152 on: May 20, 2022, 11:38:50 AM »
Started out to make pizzas but changed course halfway and made breads, stuffed some olives along the way.
People are unreasonable, illogical and self-centered, love them anyway. If you do good, people will accuse you of selfish ulterior motives, do good anyway. Honesty and frankness make you vulnerable, Be honest and frank anyway. If you are successful , you will win false friends and true enemies, succeed anyway.

Offline Ian

  • Supporting Member
  • *
  • Posts: 81
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #20153 on: May 20, 2022, 01:57:01 PM »
Last night's Detroit - Pepperoni, Beef, Green pepper.


Offline pizzaguy24601

  • Registered User
  • Posts: 87
  • Location: Yardley, PA
  • Owner of Eliyahu's Yardley Pizza!
    • My professional pizza page on FB
Re: Post a Pic of Your Pie - Daily Update
« Reply #20154 on: May 20, 2022, 06:17:13 PM »
Experimenting some more in my home oven!

A D V E R T I S E M E N T


Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 30984
  • Location: Texas
  • Always learning
Re: Post a Pic of Your Pie - Daily Update
« Reply #20155 on: May 20, 2022, 07:06:22 PM »
Last night's Detroit - Pepperoni, Beef, Green pepper.
Ian,

Very nice. Good to see you back. Our members may not know this but you became a member of the forum in 2005.

Peter

Offline jsaras

  • Supporting Member
  • *
  • Posts: 4227
  • Location: Camarillo, CA
Re: Post a Pic of Your Pie - Daily Update
« Reply #20156 on: May 20, 2022, 10:41:47 PM »
First Neapolitan pizzas of the season.  60 second bakes in the Pizza Party Ardore oven.  Strianese tomatoes, Angelo & Franco mozzarella, Hormel Rosa Grande pepperoni, Pecorino Romano, Temecula Olive Oil Company EVOO.
Things have never been more like today than they are right now.

Offline nickyr

  • Registered User
  • Posts: 1202
  • Location: Mountain View, CA, USA
Re: Post a Pic of Your Pie - Daily Update
« Reply #20157 on: May 21, 2022, 01:51:03 AM »
Detroit.

Neopolitan-ish with 10% fresh milled rye. Star has broccoli rabe and sun dried tomatoes.

Offline aSliceofHeaven

  • Registered User
  • Posts: 86
  • Location: new jersey
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #20158 on: May 21, 2022, 09:15:30 AM »
Two pies baked last night.  Pepperoni/onion and a plain square.

Offline Jon in Albany

  • Lifetime Member
  • *
  • Posts: 3040
  • Location: Albany, NY
    • Jon In Albany Blog
Re: Post a Pic of Your Pie - Daily Update
« Reply #20159 on: May 22, 2022, 10:29:26 AM »
A couple from yesterday. A Vodka-ish Roni and a puttanesca that went next door.

A D V E R T I S E M E N T