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  • #321 by TXCraig1 on 27 Jan 2017
  • Lovin' that DS. The pie with the bacon and onions looks to die for.
  • #322 by HBolte on 27 Jan 2017
  • Really nice Deb!
  • #323 by deb415611 on 27 Jan 2017
  • thanks all

    Lovin' that DS. The pie with the bacon and onions looks to die for.

    that pie was great, was just what I was going for.  I have done onion and bacon on other types before, first time on detroit and I think it works really well
  • #324 by deb415611 on 12 Jan 2018
  • yikes - I have a warning that this topic has not been posted in for at least 120 days..... I need to work at not letting that happen again.   It's probably been that long
     longer since i have made or eaten pizza.  Decided to break that today and made a couple NY.    Pepperoni (crappy lighting) and a White (ricotta, milk, garlic, oregano) with chicken italian sausage and broccoli.   Formula below but I forgot the oil. 

    Open
    Grams
    Flour (100%)490.17
    Water (63%)308.80
    Instant Dry Yeast (0.07%)0.34
    Diamond Crystal Kosher Salt (2%)9.80
    Diastatic Malt Powder (2%)9.80
    Olive Oil (2%)9.80
    Sugar (1%)4.90
    Total (170.07%, TF=0.08320)833.63
    Single Ball416.81
  • #325 by invertedisdead on 12 Jan 2018
  • Wow epic melt!
  • #326 by jkb on 12 Jan 2018
  • I did a white pie a few weeks ago and blanked on the broccoli.  That brings back memories of Jersey shore weekends 25 years ago.
  • #327 by mitchjg on 12 Jan 2018
  • Oh yummy!  Argghhh - I have not made a white pie in forever and I love them!

    Great job, Deb.

    I see you used 0.07% IDY - how did you ferment those?
  • #328 by Jackitup on 12 Jan 2018
  • yikes - I have a warning that this topic has not been posted in for at least 120 days..... I need to work at not letting that happen again.   It's probably been that long
     longer since i have made or eaten pizza.  Decided to break that today and made a couple NY.    Pepperoni (crappy lighting) and a White (ricotta, milk, garlic, oregano) with chicken italian sausage and broccoli.   Formula below but I forgot the oil. 

    Open
    Grams
    Flour (100%)490.17
    Water (63%)308.80
    Instant Dry Yeast (0.07%)0.34
    Diamond Crystal Kosher Salt (2%)9.80
    Diastatic Malt Powder (2%)9.80
    Olive Oil (2%)9.80
    Sugar (1%)4.90
    Total (170.07%, TF=0.08320)833.63
    Single Ball416.81

    Not the biggest fan of broccoli on pizza but that first pic is awesome and want it!!! :drool:
  • #329 by Minolta Rokkor on 13 Jan 2018
  • yikes - I have a warning that this topic has not been posted in for at least 120 days..... I need to work at not letting that happen again.   It's probably been that long
     longer since i have made or eaten pizza.  Decided to break that today and made a couple NY.    Pepperoni (crappy lighting) and a White (ricotta, milk, garlic, oregano) with chicken italian sausage and broccoli.   Formula below but I forgot the oil. 

    Open
    Grams
    Flour (100%)490.17
    Water (63%)308.80
    Instant Dry Yeast (0.07%)0.34
    Diamond Crystal Kosher Salt (2%)9.80
    Diastatic Malt Powder (2%)9.80
    Olive Oil (2%)9.80
    Sugar (1%)4.90
    Total (170.07%, TF=0.08320)833.63
    Single Ball416.81
    How long was it proofed for?
  • #330 by deb415611 on 13 Jan 2018
  • Thanks all. 


    Mitch, MR - about 10 hours at room temp ~70

    I forgot to mention that they ended up closer to 16" than the 15 in the post above so thinner than .08

    the white was really good, first NY white pizza that i have been happy with.  Usually the ricotta dries out, i added milk to thin it down and that made a big difference
  • #331 by norcoscia on 13 Jan 2018
  • They look great - nice work, Deb  :drool: :drool: :drool: :drool: :drool: :drool: :drool:
  • #332 by CaptBob on 13 Jan 2018
  • They look great - nice work, Deb  :drool: :drool: :drool: :drool: :drool: :drool: :drool:

     ^^^ :chef:!!!
  • #333 by deb415611 on 14 Jan 2018
  • thanks Norm & Bob
  • #334 by TXCraig1 on 14 Jan 2018
  • Very nice!
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