Post a Pic of Your Pie - Daily Update

[parallei]

THAT's a cheese pizza!

 

[Essen1]

Thanks, Jonas - it was too good - I ate so much I got a little sick   

PS. Oregano now always goes on cheese vice in the sauce - it is about a million times better - I think the oil from the cheese really sets off the Oregano and w/o any bitterness. Thanks to mike for that tip!

Norm,

The pies look fantastic! Nicely done. 

Glad that oregano thing worked for you.

[Essen1]

First bar pie in a while. Mainly made out of boredom... Oven only had a low fan and high fan setting but still cooked the top quicker than the bottom.

Well, that's a great result considering it was made out of boredom 

[jvp123]

Two from last night. I had an old FibraMent Baking Stone (about 16 inches in diameter) so decide to see if it would slow down the bottom cooking in my BP GP-61. Both pies cooked nicer on the FibraMent Stone but I also changed my recipe so I need to run one more test w/o the FibraMent Stone to figure it all out. Vegan pie for my wife and 3 cheese for me. Crust was really good - I left the sauce a bit chunky and liked it much better but it was a pain to spread. Dough was 30% 00 and 70% AT BB. Thanks for looking....

Lovin' those pies, Norm! 

[jvp123]

First bar pie in a while. Mainly made out of boredom... Oven only had a low fan and high fan setting but still cooked the top quicker than the bottom.

Awesome, hotsawce! 

[norcoscia]

Thanks Jeff, thanks Mike - oregano is so good on the cheese - flavor really pops - that one is a keeper....

[CaptBob]

Paul, Bob, Norm, Lou.......such great work!!!!

[Dwain]

Huge shoutout to Tom for his Emergency Dough. My bride decided mid morning she wanted pizza for supper. This dough pulled my bacon out of the fire. Cheers!

[Pete-zza]

Huge shoutout to Tom for his Emergency Dough. My bride decided mid morning she wanted pizza for supper. This dough pulled my bacon out of the fire. Cheers!

Dwain,

Can you tell us which recipe by Tom you used?

Peter

[Dwain]

I saw him on PMQ demonstrate this dough.

http://www.pmq.com/February-2015/Cooking-With-PMQ-Tom-Lehmanns-Emergency-Dough-Recipe/

Bread Flour
Salt 1.75%
Sugar 2%
IDY .375%
Olive oil 2%
Water 60%

Emergency Dough:
Increase yeast by 50%
Decrease sugar by 50%
Increase water by 2 percentage points and water temp by 15*F

Add water, salt, and sugar to mixing bowl. Add flour then IDY on top of flour.

Mix on low speed 2 min. While mixing add oil and continue to mix on low 2 more min.

Increase speed and mix 8 min.

Turn out and form balls (1 oz per inch diameter Pizza: e.g. 14 oz for 14” pizza)

Cover for 1 to 1.5 hrs.

EDIT: Corrected increase in the amount of water

[Pete-zza]

Dwain,

Thank you. I had played around with some ideas that Tom proposed over at the PMQ Think Tank in 2004 for an emergency type dough, and posted my results at Replies 407 and 408 at https://www.pizzamaking.com/forum/index.php?topic=576.msg27251#msg27251. I also added those links to the collection of emergency type doughs at https://www.pizzamaking.com/forum/index.php?topic=8297.msg71576#msg71576.

Seeing your success with one of Tom's emergency type doughs, I will add your effort to the above collection.

Peter

[jeff v]

2nd time using the steel tonight. Moving the rack up in the oven helped lots. Thanks for the tip Tim! 18hr room temp no knead dough. Tuscan kale, pancetta and cherry tomato was my favorite. Sausage and onion wins best photo.

[junep]

Dwayne,

I just watched Tom's emergency dough video, and he says to increase the water 2%. Your message says increase water 50%. Did you mean to say 50%?

I saw him on PMQ demonstrate this dough.

http://www.pmq.com/February-2015/Cooking-With-PMQ-Tom-Lehmanns-Emergency-Dough-Recipe/

Bread Flour
Salt 1.75%
Sugar 2%
IDY .375%
Olive oil 2%
Water 60%

Emergency Dough:
Increase yeast by 50%
Decrease sugar by 50%
Increase water by 2 percentage points and water temp by 15*F

Add water, salt, and sugar to mixing bowl. Add flour then IDY on top of flour.

Mix on low speed 2 min. While mixing add oil and continue to mix on low 2 more min.

Increase speed and mix 8 min.

Turn out and form balls (1 oz per inch diameter Pizza: e.g. 14 oz for 14” pizza)

Cover for 1 to 1.5 hrs.

EDIT: Corrected increase in the amount of water

[Jackitup]

Day 10! Preferment made on the 14th, dough made on the 15th. This was a white pie with bacon, onions and shrimp. Build went like this.....hand stretched dough, buttered with garlic oil, some parm, bacon got a little over done so it went on the bottom, then onions, cheese, Bertolli alfredo sauce drizzled on top of the cheese followed by shrimp. Very creamy, cheesy, squeeze of lemon to finish on the plate. Liked this one a lot!!!

[Jackitup]

Here's the dough right out of the fridge before gently reballing, then it was at room temp for 5 hours.

[foreplease]

Man, Jon, that is quite an undertaking! I hope you enjoyed it. That’s gotta be a $75 (or more) pie downtown.

[nick57]

Jon,

I have seen other recipes where they add olive oil first then sauce. Did it cause any problems with the sauce or toppings sliding off. By the way, great looking pie.

[Jackitup]

Jon,

I have seen other recipes where they add olive oil first then sauce. Did it cause any problems with the sauce or toppings sliding off. By the way, great looking pie.

Not at all. I butter up with the oil to help waterproof the dough a bit from the gum line thing (some differ on whether it works or not, I think it does) then a lite sprinkling of parm followed by the rest of the toppings. More and more I've been going with sauce on top of the cheese, that helps a lot to prevent the slide too and makes for a better melt imo. I get more of a slide problem when I put the sauce down first. Depends on my mood but been gravitating more to the sauce on top of the cheese. I have 1 more ball left and that will be a plain cheese on about day 14, that will be the longest I've ever taken a dough! The way this one behaved I don't foresee any issues.

[nick57]

Jon, thanks for the reply. I too am becoming a believer of laying down the cheese then the sauce. It seems to make the sauce more vibrant and less of a chance for a gum line.

[Jackitup]

Jon, thanks for the reply. I too am becoming a believer of laying down the cheese then the sauce. It seems to make the sauce more vibrant and less of a chance for a gum line.

I agree, was going to say the same thing, brighter, more vibrant! The heat hits it concentrating the tomato flavor I think, also protects the cheese, making for a creamier melt. I've said before, make 2 identical pies, change only sauce on bottom to sauce on top, completely changes them!