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Author Topic: Inverted's Pie Barn  (Read 63661 times)

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Offline hammettjr

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Re: Inverted's Pie Barn
« Reply #1080 on: January 09, 2018, 09:04:22 PM »
Matt

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1081 on: January 10, 2018, 03:01:45 PM »
Thank you Norm and Matt!

Ryan, looks great.  :drool: :drool: :drool: :drool: :drool: :drool:

BTW - how did you like the Queso Quesadilla? I think I tried it at 100% years ago and it was pretty darn good. I don't remember the brand, which I'm sure matters just like with Mozz.

Not bad! I was kind of expecting it to be closer to Oaxaca, but it tasted basically like Monterrey Jack to me. Probably won't become a pizza staple, but I thought it worked really well mixed with Oaxaca in a chili relleno casserole I made a few weeks ago. Would be interested in trying some that wasn't pre-shredded as I think it made the rest of my cheese brown early.

Offline norcoscia

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Re: Inverted's Pie Barn
« Reply #1082 on: January 10, 2018, 03:08:03 PM »
Now that you mention it -- maybe what I tried was Oaxaca  :-[
Norm

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1083 on: January 15, 2018, 08:58:08 PM »
Chicago Thins this week!

Offline hammettjr

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Re: Inverted's Pie Barn
« Reply #1084 on: January 15, 2018, 09:02:13 PM »
Chicago Thins this week!

Looks awesome, I really want to try one of these. Did you use Garvey's sauce?

Also, tf of 0.124?
« Last Edit: January 15, 2018, 09:04:17 PM by hammettjr »
Matt

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Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1085 on: January 15, 2018, 09:45:16 PM »
Looks awesome, I really want to try one of these. Did you use Garvey's sauce?

Also, tf of 0.124?

Thanks!

And thanks for pointing that out! I guess I used the TF box to even out the numbers to a 500g flour batch. Just easier to measure with my scale. These were 12" pizzas, 260g dough balls, around a .08 TF. I got 3 dough balls out of this batch but I only baked two as I ended up using 8 oz mozzarella per pie instead of 5 like I was thinking of doing.

I used AP flour for these. Might bump the salt up to 1.5% next time but they were really good.  :chef:

I have not tried Garvey's sauce recipe yet. I used a 28 oz can of tomato puree with some dried oregano, grated garlic, salt, pepper, and sugar.

Offline Hermit

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Re: Inverted's Pie Barn
« Reply #1086 on: January 15, 2018, 10:07:00 PM »
Nice thins!  I can hear the crunch from here!  Great melt, love all that caramelized cheese  :drool:  How are you doing on your sauce?  Do you feel like the sauce recipe is getting where you want it for this style?  I've been using a little more sugar in my sauce and it's getting better reviews.

Offline norcoscia

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Re: Inverted's Pie Barn
« Reply #1087 on: January 16, 2018, 06:31:57 AM »
Chicago Thins this week!

Very nice - looks like you got plenty of CRUNCH - BTW, have you tried the new dough calculator - it is pretty sweet and works cross platform, PCs, Tablets, Phones you name it - a place for notes and you can save the info in BB code so just a cut and paste to drop it into your post. Comes in like this:

Open
GramsOunces
Flour (100%)375.35013.240
Water (60%)225.2107.944
Active Dry Yeast (0.5%)1.8770.066
Regular/Fine Sea Salt (2%)7.5070.265
Diastatic Malt Powder (1.5%)5.6300.199
Olive Oil (1%)3.7540.132
Total (165%, TF=0.08585)619.32821.846
Single Ball619.32821.846

https://pizza-dough-calculator.herokuapp.com/calculator
« Last Edit: January 16, 2018, 06:39:07 AM by norcoscia »
Norm

Offline csnack

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Re: Inverted's Pie Barn
« Reply #1088 on: January 16, 2018, 08:27:22 AM »
Very nice - looks like you got plenty of CRUNCH - BTW, have you tried the new dough calculator - it is pretty sweet and works cross platform, PCs, Tablets, Phones you name it - a place for notes and you can save the info in BB code so just a cut and paste to drop it into your post. Comes in like this:

Open
GramsOunces
Flour (100%)375.35013.240
Water (60%)225.2107.944
Active Dry Yeast (0.5%)1.8770.066
Regular/Fine Sea Salt (2%)7.5070.265
Diastatic Malt Powder (1.5%)5.6300.199
Olive Oil (1%)3.7540.132
Total (165%, TF=0.08585)619.32821.846
Single Ball619.32821.846

https://pizza-dough-calculator.herokuapp.com/calculator
Dude, when did that come out? This one works great on my phone and even has an "add ingredient" tab to let you add dry milk et al, which I don't believe was on the flash version. The only thing I ignore on it is the idy as it always rounds it up, making e.g. what would be 0.005 oz to 0.010 oz - no good for an obsessive dialer.

Offline norcoscia

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Re: Inverted's Pie Barn
« Reply #1089 on: January 16, 2018, 08:40:40 AM »
A week or so ago - BTW, you can adjust how many digits you see after the decimal place - also, the person that wrote the code has been adding new features really fast so if there is something you would like to see just ask for it in that thread...
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Offline csnack

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Re: Inverted's Pie Barn
« Reply #1090 on: January 16, 2018, 06:21:39 PM »
A week or so ago - BTW, you can adjust how many digits you see after the decimal place - also, the person that wrote the code has been adding new features really fast so if there is something you would like to see just ask for it in that thread...
Hmm what thread would that be?
Not finding it.

Offline norcoscia

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Re: Inverted's Pie Barn
« Reply #1091 on: January 16, 2018, 06:30:22 PM »
Sorry, I should have listed the link to the thread along with the link to the calculator - my bad :-[

https://www.pizzamaking.com/forum/index.php?topic=50773.msg510705#msg510705
Norm

Offline csnack

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Re: Inverted's Pie Barn
« Reply #1092 on: January 16, 2018, 10:03:37 PM »
Thanks man no worries. I looked there and for some reason didn't see it. Probably because it's the first thread

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1093 on: January 17, 2018, 01:34:52 AM »
Nice thins!  I can hear the crunch from here!  Great melt, love all that caramelized cheese  :drool:  How are you doing on your sauce?  Do you feel like the sauce recipe is getting where you want it for this style?  I've been using a little more sugar in my sauce and it's getting better reviews.

Thanks Hermit!  :)

I've never really used puree before in my pizza sauce, but it was really sweet out of the can and the only ingredient on the can was "tomato pulp." I thought puree was reconstituted tomato paste but now I'm not sure. Probably gonna mess with that some more though, had the right flavor and gave me really nice coverage, no white spots. Been experimenting with more sugar after reading the Aurelio's thread in the Chicago section. I added 1 tbsp to the puree, but it was pretty sweet out of the can. I thought it was a really solid pie. I ran out of oregano  :-D I might try doubling down on that. I *think* I'm ultimately going for a "sweet & herb-y" sauce, at least that's the flavors of the pies of my youth. Seems like herb heavy sauces need a nice hit of sugar to balance their bitterness.

This was the most cheese I've ever tried on this size pie, I think most pizzerias are on the higher end than this forum. Even at 8 oz on a 12" it still didn't seem crazy cheesy. I'm still looking for more cheese stretch but maybe I just baked these too long? 15 min @ 450.

Very nice - looks like you got plenty of CRUNCH - BTW, have you tried the new dough calculator - it is pretty sweet and works cross platform, PCs, Tablets, Phones you name it - a place for notes and you can save the info in BB code so just a cut and paste to drop it into your post. Comes in like this:

Open
GramsOunces
Flour (100%)375.35013.240
Water (60%)225.2107.944
Active Dry Yeast (0.5%)1.8770.066
Regular/Fine Sea Salt (2%)7.5070.265
Diastatic Malt Powder (1.5%)5.6300.199
Olive Oil (1%)3.7540.132
Total (165%, TF=0.08585)619.32821.846
Single Ball619.32821.846

https://pizza-dough-calculator.herokuapp.com/calculator

Thanks Norm! And thanks for the tip, that looks great I'll definitely check that new calculator out!
I was really good at keeping notes for a while until my computer had broke and have been really off on that. Need to get back into it, REALLY need to start taking sauce notes  ::)






Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1094 on: January 18, 2018, 04:50:20 PM »
This pie still haunts my dreams. After all these pizzas, and I've basically ignored it. It's about time I go back to work on cloning it.

I just don't know how to get this bake. That was in my old oven which could do things to pizzas this one just isn't capable of. I actually baked this on screen but my current oven doesn't get near as hot. If I put the screen on a low rack it always comes out uneven on the bottom due to the electric heating element in the oven. I might try inverting a big sheet pan and using that as the floor for my screen.

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Offline Hermit

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Re: Inverted's Pie Barn
« Reply #1095 on: January 18, 2018, 05:36:13 PM »
I've wondered about doing stone bakes using just the broiler and finding the sweet spot to place the stone so you get an even bake.  Seems that could have some nice potential with restricted ovens since the broiler gets so hot.  Have you baked one of those pies on the top 1/3 of the oven?

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1096 on: January 18, 2018, 06:32:17 PM »
I've wondered about doing stone bakes using just the broiler and finding the sweet spot to place the stone so you get an even bake.  Seems that could have some nice potential with restricted ovens since the broiler gets so hot.  Have you baked one of those pies on the top 1/3 of the oven?

Yeah, I have tried them up top but it does nothing to the bottom of the pie without a stone under it. What I find is the sauce suffers the most, it's like it never really cooks so the pie doesn't develop flavors. I used to cook on the bottom rack and use the broiler to add top heat which worked well for my 4-6 minute NY bakes I used to do.

Offline Hermit

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Re: Inverted's Pie Barn
« Reply #1097 on: January 18, 2018, 06:48:04 PM »
I wonder if something like this would fit into an oven.  It wouldn't make as big of pies but seems to have some deck effect on a small scale.

http://www.bakerstonebox.com/


Offline Jackitup

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Re: Inverted's Pie Barn
« Reply #1098 on: January 18, 2018, 08:03:52 PM »
Look in your oven manual to see if there is a back menu in your control panel to incr or decr the actual temp from the set. Many do, mine does and made a huge difference, about 30 degrees added! Might find the info online too.
« Last Edit: January 18, 2018, 08:07:47 PM by Jackitup »
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Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1099 on: January 18, 2018, 09:05:12 PM »
Little 12" stone baked pie with a paste based sauce and fresh mozzarella, fresh basil, dried oregano, olive oil, Romano, and reggiano.

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