Author Topic: Post a Pic of Your Pie - Daily Update (Read 1569967 times)

foreplease · « **Reply #11500 on:** February 23, 2018, 04:17:11 PM »

Quote from: Jackitup on February 23, 2018, 02:44:09 PM

Had to give them a try and Rosie was shopping a block away from it anyway!

And, bonus, you still have 2 back

parallei · « **Reply #11501 on:** February 23, 2018, 07:53:43 PM »

An eight hour RT, IDY, food processor dough with pepperoni. Pretty tasty.

bobgraff · « **Reply #11502 on:** February 23, 2018, 10:38:20 PM »

Another 45% HR cracker crust, from frozen dough ball.

norcoscia · « **Reply #11503 on:** February 24, 2018, 05:48:04 AM »

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....

jsaras · « **Reply #11504 on:** February 24, 2018, 08:55:17 AM »

Quote from: norcoscia on February 24, 2018, 05:48:04 AM

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....

THAT's a cheese pizza!

norcoscia · « **Reply #11505 on:** February 24, 2018, 09:00:18 AM »

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!

schold · « **Reply #11506 on:** February 24, 2018, 10:20:45 AM »

Quote from: parallei on February 23, 2018, 07:53:43 PM

An eight hour RT, IDY, food processor dough with pepperoni. Pretty tasty.

Very nice.

parallei · « **Reply #11507 on:** February 24, 2018, 10:24:16 AM »

Quote from: jsaras on February 24, 2018, 08:55:17 AM

THAT's a cheese pizza!

hotsawce · « **Reply #11508 on:** February 24, 2018, 12:27:12 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.

Essen1 · « **Reply #11509 on:** February 24, 2018, 03:08:18 PM »

Quote from: norcoscia on February 24, 2018, 09:00:18 AM

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 · « **Reply #11510 on:** February 24, 2018, 03:09:11 PM »

Quote from: hotsawce on February 24, 2018, 12:27:12 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

jvp123 · « **Reply #11511 on:** February 24, 2018, 03:33:24 PM »

Quote from: norcoscia on February 24, 2018, 05:48:04 AM

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 · « **Reply #11512 on:** February 24, 2018, 03:34:30 PM »

Quote from: hotsawce on February 24, 2018, 12:27:12 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!

norcoscia · « **Reply #11513 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....

CaptBob · « **Reply #11514 on:** February 24, 2018, 04:39:19 PM »

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

Dwain · « **Reply #11515 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!

Pete-zza · « **Reply #11516 on:** February 24, 2018, 05:07:47 PM »

Quote from: Dwain 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!

Dwain,

Can you tell us which recipe by Tom you used?

Peter

Dwain · « **Reply #11517 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

Pete-zza · « **Reply #11518 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

jeff v · « **Reply #11519 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.