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Author Topic: Tonight's pies  (Read 327 times)

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Offline 3.14 Guy Version 2.0

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Tonight's pies
« on: January 21, 2018, 07:14:02 PM »
Not sure where I should post this.  Was trying for my first NY style, but it ended up mor elike the "American Style" I've tried (but failed at miserably) before.

23.6 oz HG Flour
15.4 oz Water
0.3 oz salt
1 tsp IDY (about 0.9 oz)
0.24 oz OO

Mixed flour water and IDY on low for 2 min.  Added OO then mixed on low for 2 more min.
Upped the KA speed to #2 for 7-10 mins
Refrigerated for 25 hours
Divided into 2 dough balls
Left dough balls out (covered) for 3 hours, removed plastic wrap cover for an additional 30 mins
Preheated oven with stone to 500 degrees for 2 hours

Made 2 14" pizzas on screen (1 pepperoni only and 1 Italian sausage, onion and green pepper)

Cooked each seperately for 7 mins at 500 on screen on stone, then removed screen and left on stone for 3-5 mins

Homemade sauce (for 2 pizzas, had some left over at end):
2 cups Stanislaus 7-11
1 TBSP tomato paste
1 tsp oregano
1/2 tsp pepper
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp granulated garlic
1/2 tsp sugar
1/2 tsp onion powder

Pics below.  My take..
Pepperoni only pizza was the best I've ever made!  Dough was flavorful and crust browned good (without sugar!)  I wish I had turned it up to 550 to get a little char
Sausage pizza crust was better (that one I bumped up to 550 for last 5 minutes).  But the flavor was a little too melded (couldn't taste the individual ingredients)
« Last Edit: January 22, 2018, 07:30:45 AM by 3.14 Guy Version 2.0 »

Offline 3.14 Guy Version 2.0

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Re: Tonight's pies
« Reply #1 on: January 21, 2018, 07:17:07 PM »
pic 1
« Last Edit: January 21, 2018, 08:09:17 PM by Pete-zza »

Offline 3.14 Guy Version 2.0

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Re: Tonight's pies
« Reply #2 on: January 21, 2018, 07:17:45 PM »
pic2

Offline 3.14 Guy Version 2.0

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Re: Tonight's pies
« Reply #3 on: January 21, 2018, 07:18:40 PM »
more pics

Offline 3.14 Guy Version 2.0

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Re: Tonight's pies
« Reply #4 on: January 21, 2018, 07:19:49 PM »
more

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Offline 3.14 Guy Version 2.0

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Re: Tonight's pies
« Reply #5 on: January 21, 2018, 07:20:25 PM »
more

Offline Dangerous Salumi

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Re: Tonight's pies
« Reply #6 on: January 21, 2018, 07:23:49 PM »
Good work. Keep going.
It’s better to slice the vegetables very thin imho
« Last Edit: January 21, 2018, 07:25:31 PM by Dangerous Salumi »
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline 3.14 Guy Version 2.0

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  • Location: Detroit, MI
  • I Love Pizza!
Re: Tonight's pies
« Reply #7 on: January 21, 2018, 08:33:46 PM »
Good work. Keep going.
It’s better to slice the vegetables very thin imho

Thanks, I have a hard time getting precise cuts when I do veggies.  Perhaps that will improve my taste and allow the flavors to come through.  Didn't think of that!

Offline foreplease

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Re: Tonight's pies
« Reply #8 on: January 21, 2018, 10:25:31 PM »
Is there no salt in your dough?


You have a good start. Keep working and posting.
-Tony
I find it easier to imagine a diet of nothing but ice cream than one without ice cream

Offline 3.14 Guy Version 2.0

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  • Location: Detroit, MI
  • I Love Pizza!
Re: Tonight's pies
« Reply #9 on: January 22, 2018, 07:30:15 AM »
Is there no salt in your dough?


You have a good start. Keep working and posting.

I missed that, I'll edit my original post thanks.  0.30 oz salt

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Offline hammettjr

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Re: Tonight's pies
« Reply #10 on: January 22, 2018, 07:35:40 AM »
Contrats on the personal best  :chef:

I should try onion powder in my sauce, never have
Matt

Offline foreplease

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Re: Tonight's pies
« Reply #11 on: January 22, 2018, 08:20:57 AM »
I missed that, I'll edit my original post thanks.  0.30 oz salt
OK. I get 1.3% for that. You might try increasing it to around 2.5% or close to 0.6 oz.
-Tony
I find it easier to imagine a diet of nothing but ice cream than one without ice cream

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