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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 871214 times)

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Offline pizzamaker2000

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10640 on: November 14, 2017, 10:57:27 AM »
I made 2 deep dishes on Saturday. This one came out kind of plain though. Not enough sausage and sauce plus the dough got really big. I let the dough rise for a couple of hours in the fridge. The one I made with pepperoni and sausage came out great though, even the bottom of the crust was nice and crunchy. It's so weird how 2 pizzas cooked exactly the same except one had pepperoni could come out so differently. My favorite thing about making these pizzas is the caramelized cheese that's on the crust. They came out real easy out of the cast iron skillets too.

Offline pizapizza

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10641 on: November 14, 2017, 12:03:51 PM »
milled some wheat white instead of red wheat this time. bad picture but i was pretty happy with the result with my home oven. going to give it another try in a deck oven.

Offline stevenfstein

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10642 on: November 14, 2017, 01:05:22 PM »
Have to learn how to put toppings on a bit more even but would appreciate opinions on these 3. 1st is mushroom, 2nd sausage (and arugula added after bake), 3rd is mozzarella and cheddar and 4th is crust.

Best... Steve

Offline Dangerous Salumi

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10643 on: November 14, 2017, 03:05:37 PM »
Have to learn how to put toppings on a bit more even but would appreciate opinions on these 3. 1st is mushroom, 2nd sausage (and arugula added after bake), 3rd is mozzarella and cheddar and 4th is crust.

Best... Steve

How are you baking these?
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“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 stevenfstein

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10644 on: November 14, 2017, 03:27:51 PM »
Blackstone, stone temp around 600.

Steve

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Offline jsaras

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10645 on: November 14, 2017, 03:55:33 PM »
Have to learn how to put toppings on a bit more even but would appreciate opinions on these 3. 1st is mushroom, 2nd sausage (and arugula added after bake), 3rd is mozzarella and cheddar and 4th is crust.

Best... Steve

I don't see much wrong here.  There might be too much on the mushroom pizza. The cheese pizza looked quite good and that's the hardest pizza to make well IMO.  How did you like them? 
Things have never been more like today than they are right now.

Offline Dangerous Salumi

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10646 on: November 14, 2017, 04:01:52 PM »
Have to learn how to put toppings on a bit more even but would appreciate opinions on these 3. 1st is mushroom, 2nd sausage (and arugula added after bake), 3rd is mozzarella and cheddar and 4th is crust.

Best... Steve

Im learning a lot here on this forum with my pies that Im making with my homegrown levain. Btw Im in New Jersey

Ok that being said here goes.

I dont like burned pizza. If its black its burned and it will taste burned. Some people here will disagree with me but thats how I feel.

As the dough rises in the oven it looks like your ingredients are pooling in the middle. Maybe try to get your dough flatter in the middle and towards the rim and have less of a rim. I dont know how much dough you are using but with those rims you might be able to reduce it.

I dont make Neapolitan pizza but from the videos Ive seen they barely put anything on their pies in Italy when they make them. I like my pies with a lot of topping. You look like you have alot more toppings. If it were me I'd cut back the cheese and mushrooms by 25-50%

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 stevenfstein

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10647 on: November 14, 2017, 04:15:37 PM »
much appreciated. The cornicione is nice and crisp on the bottom, not so much for the rest of the pie. 14" pie using 10 oz ball. Thinking of making the middle thicker since I think the sauce is creating a bit of the problem. How much dough is recommended for 14" NY style? I thought they were pretty good, my daughter thought they were a bit bland. Used some sauce that I had frozen and used an immersion blender on it, usually keep it a bit more chunky.

Thanks... Steve

Offline Dangerous Salumi

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10648 on: November 14, 2017, 05:55:49 PM »
much appreciated. The cornicione is nice and crisp on the bottom, not so much for the rest of the pie. 14" pie using 10 oz ball. Thinking of making the middle thicker since I think the sauce is creating a bit of the problem. How much dough is recommended for 14" NY style? I thought they were pretty good, my daughter thought they were a bit bland. Used some sauce that I had frozen and used an immersion blender on it, usually keep it a bit more chunky.

Thanks... Steve

The dough calculator on the site is pretty cool. You can pick the diameter, hydration and thickness factor and see the weight and ingredients amounts.
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 jsaras

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Post a Pic of Your Pie - Daily Update
« Reply #10649 on: November 14, 2017, 05:59:19 PM »
Blackstone, stone temp around 600.

Steve
Those pizzas are not burned.  Not even close.
« Last Edit: November 14, 2017, 06:01:13 PM by jsaras »
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Offline PizzaGarage

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10650 on: November 14, 2017, 06:38:06 PM »
Chicago Thin and Crispy:

Roast Beef & Hot Giardiniera, Fresh Garlic

Fennel Sausage, Onion, Green Olives

Fennel Sausage and Pepperoni w/Cutter Pan Parbake

Fennel Sausage and Pepperoni

Mozz, Provo, Fontina, Percorino
« Last Edit: November 14, 2017, 06:46:30 PM by PizzaGarage »

Offline Dangerous Salumi

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10651 on: November 14, 2017, 07:23:13 PM »
Chicago Thin and Crispy:

Roast Beef & Hot Giardiniera, Fresh Garlic

Fennel Sausage, Onion, Green Olives

Fennel Sausage and Pepperoni w/Cutter Pan Parbake

Fennel Sausage and Pepperoni

Mozz, Provo, Fontina, Percorino

I love Italian Roast Beef & Giardiniera sandwiches.

Those pies are awesome btw
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 invertedisdead

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10652 on: November 14, 2017, 07:23:30 PM »
Chicago Thin and Crispy:

Roast Beef & Hot Giardiniera, Fresh Garlic

Fennel Sausage, Onion, Green Olives

Fennel Sausage and Pepperoni w/Cutter Pan Parbake

Fennel Sausage and Pepperoni

Mozz, Provo, Fontina, Percorino

Always love seeing your pizzas. :drool:

Offline janes_mw

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10653 on: November 14, 2017, 07:34:15 PM »
Chicago Thin and Crispy:

Roast Beef & Hot Giardiniera, Fresh Garlic

Fennel Sausage, Onion, Green Olives

Fennel Sausage and Pepperoni w/Cutter Pan Parbake

Fennel Sausage and Pepperoni

Mozz, Provo, Fontina, Percorino

Oh my, these are my kind of pies!!!!
Always looking for the best! Haven't found it yet, but damn fun looking!!!!

Offline renchero

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10654 on: November 14, 2017, 08:15:23 PM »
This was my recent double decker. Yum.......

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Offline PizzaGarage

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10655 on: November 14, 2017, 11:05:22 PM »
Thanks guys! 

And that DD looks really good!  Nice to see those and one of my favorites at Bills Pub in Diamond Lake....

Offline renchero

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10656 on: November 15, 2017, 07:54:26 AM »
Thanks guys! 

And that DD looks really good!  Nice to see those and one of my favorites at Bills Pub in Diamond Lake....

The DD is the reason I learned how to make pizza in the first place. My first was from RJ’s in Lindenhurst IL. I’ve had Bill’s but from Mundelein. And thanks PG, I had help from your post about this type!

Offline Jersey Pie Boy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10657 on: November 15, 2017, 09:05:18 AM »
Steven, very nice! Agree with Jonas..hese are not burned. Everyone likes what they like...this style of pizza will have char on the bottom...someone who doesn't like it, well, they won't enjoy it.


10 oz for 14 inch pizza is thin for sure, but I like them that way myself. Crisp vs tender is always a little tricky. You might try this: starting with just a leftover slice. Bake as you are now...then take a leftover slice cooled to room temperature and pop it into a dry skillet on the stovetop..medium high  and keep an eye on the bottom to avoid burning it (member DS above, may choose to look away this time  :-D ) Should take only a few minutes until cheese on top is bubbling a little. Let it cool enough to not burn the roof of your mouth (which I just did :-[ ) then eat. The bottom should be a bit crispy and the tenderness of your original bake will remain.

Offline stevenfstein

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10658 on: November 15, 2017, 10:29:41 AM »
much appreciated. I read somewhere that I could put the pie on a screen raised up so some of the moisture evaporates and helps with a crispier bottom. Anyone doing that? I have a large paella pan that I could throw on the grill to try your suggestion with a whole pie.

Best... Steve

Offline Jersey Pie Boy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #10659 on: November 15, 2017, 12:59:42 PM »
Both of those ideas should work well, i'd say. I use a rack to cool the pie  briefly..it helps a little but  the reheat will be more noticeable

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