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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1861741 times)

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Offline parallei

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11480 on: February 24, 2018, 10:24:16 AM »

Offline Essen1

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11481 on: February 24, 2018, 03:08:18 PM »
Thanks, Jonas - it was too good - I ate so much I got a little sick   :P

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.
Mike

“All styles of pizza are valid. I make the best I’m capable of; you should make the best you’re capable of. I don’t want to make somebody else’s pizza.” ~ Chris Bianco

Offline Essen1

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11482 on: February 24, 2018, 03:09:11 PM »
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  ;D
Mike

“All styles of pizza are valid. I make the best I’m capable of; you should make the best you’re capable of. I don’t want to make somebody else’s pizza.” ~ Chris Bianco

Offline jvp123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11483 on: February 24, 2018, 03:33:24 PM »
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!  :chef:
Jeff

Offline jvp123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11484 on: February 24, 2018, 03:34:30 PM »
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!  :chef:
Jeff

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Offline norcoscia

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11485 on: February 24, 2018, 04:26:14 PM »
Thanks Jeff, thanks Mike - oregano is so good on the cheese - flavor really pops - that one is a keeper....
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline CaptBob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11486 on: February 24, 2018, 04:39:19 PM »
Paul, Bob, Norm, Lou.......such great work!!!! :chef: :chef: :chef: :chef:
Bob

Online Dwain

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11487 on: February 24, 2018, 05:03:28 PM »
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!

~ 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 Pete-zza

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11488 on: February 24, 2018, 05:07:47 PM »
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

Online Dwain

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11489 on: February 24, 2018, 05:19:02 PM »
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
« Last Edit: February 24, 2018, 08:14:22 PM by Dwain »
~ 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 Pete-zza

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11490 on: February 24, 2018, 05:40:48 PM »
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

Offline jeff v

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11491 on: February 24, 2018, 07:59:41 PM »
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.

Offline junep

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11492 on: February 24, 2018, 08:25:28 PM »

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
Conformity is the last refuge of the unimaginative.

Offline Jackitup

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11493 on: February 24, 2018, 08:56:50 PM »
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!!!
« Last Edit: February 24, 2018, 08:58:46 PM by Jackitup »
Jon

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Offline Jackitup

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11494 on: February 24, 2018, 09:01:04 PM »
Here's the dough right out of the fridge before gently reballing, then it was at room temp for 5 hours.
Jon

“The two most important days in your life are the day you are born and the day you find out why.”-----------Mark Twain

"If you don't think you're getting what you should out of life.....maybe you're getting what you deserve."---------The Root Beer Lady

"Service to others is the rent you pay for your room here on earth."---------Muhammad Ali

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Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11495 on: February 24, 2018, 09:15:24 PM »
Man, Jon, that is quite an undertaking! I hope you enjoyed it. That’s gotta be a $75 (or more) pie downtown.
-Tony

Offline nick57

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11496 on: February 24, 2018, 09:56:04 PM »
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.

Offline Jackitup

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11497 on: February 24, 2018, 10:17:49 PM »
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.
Jon

“The two most important days in your life are the day you are born and the day you find out why.”-----------Mark Twain

"If you don't think you're getting what you should out of life.....maybe you're getting what you deserve."---------The Root Beer Lady

"Service to others is the rent you pay for your room here on earth."---------Muhammad Ali

Offline nick57

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11498 on: February 24, 2018, 10:52:54 PM »
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.

Offline Jackitup

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Re: Post a Pic of Your Pie - Daily Update
« Reply #11499 on: February 24, 2018, 11:01:50 PM »
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!
Jon

“The two most important days in your life are the day you are born and the day you find out why.”-----------Mark Twain

"If you don't think you're getting what you should out of life.....maybe you're getting what you deserve."---------The Root Beer Lady

"Service to others is the rent you pay for your room here on earth."---------Muhammad Ali

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