A D V E R T I S E M E N T


Author Topic: Inverted's Pie Barn  (Read 52366 times)

0 Members and 1 Guest are viewing this topic.

Offline HarryHaller73

  • Registered User
  • Posts: 1270
  • I Love Pizza!
Re: Inverted's Pie Barn
« Reply #1000 on: October 21, 2017, 09:52:59 PM »
I took another stab at those pan pizzas today!

Ordered a pizza hut pan pizza this week, if done right, it's real good.  Yours looks fantastic.

Offline Jersey Pie Boy

  • Supporting Member
  • *
  • Posts: 3538
  • Location: New Jersey
Re: Inverted's Pie Barn
« Reply #1001 on: October 21, 2017, 10:05:24 PM »
Wait...what? ??? ?  PH????

Offline rparker

  • Lifetime Member
  • *
  • Posts: 2397
Re: Inverted's Pie Barn
« Reply #1002 on: October 21, 2017, 10:11:57 PM »
PH pans used to be the cat's ass. I remember a time, a long long long long time ago we used to say we're either in the mood for PH or pizza.

Offline HarryHaller73

  • Registered User
  • Posts: 1270
  • I Love Pizza!
Re: Inverted's Pie Barn
« Reply #1003 on: October 21, 2017, 10:17:45 PM »
PH pans used to be the cat's ass. I remember a time, a long long long long time ago we used to say we're either in the mood for PH or pizza.

I've also observed massive variation from one franchise to another.  Back then they were pretty consistent wherever sit down PH you visited.  So much for streamlining a workflow with conveyors.

Online invertedisdead

  • Registered User
  • Posts: 3396
  • Rest In Pizza
Re: Inverted's Pie Barn
« Reply #1004 on: October 22, 2017, 01:39:32 AM »
Thanks Harry!


A D V E R T I S E M E N T


Offline csnack

  • Registered User
  • Posts: 523
  • Location: Seattle
  • I Love Pizza!
Re: Inverted's Pie Barn
« Reply #1005 on: October 22, 2017, 05:20:33 AM »
I've also observed massive variation from one franchise to another.  Back then they were pretty consistent wherever sit down PH you visited.  So much for streamlining a workflow with conveyors.
The PH pans at just this one location here differs almost every time, where sometimes there's an oily rim (my favorite part) and other times it all goes to the edge  and there's no rim at all and really the only reason I ever ate that thing was for the oily rim.

Online invertedisdead

  • Registered User
  • Posts: 3396
  • Rest In Pizza
Re: Inverted's Pie Barn
« Reply #1006 on: October 22, 2017, 01:06:04 PM »
The PH pans at just this one location here differs almost every time, where sometimes there's an oily rim (my favorite part) and other times it all goes to the edge  and there's no rim at all and really the only reason I ever ate that thing was for the oily rim.

The PH in my town must be one of the worst.

Online invertedisdead

  • Registered User
  • Posts: 3396
  • Rest In Pizza
Re: Inverted's Pie Barn
« Reply #1007 on: November 05, 2017, 10:39:59 AM »
Made this pie a few nights ago, bookmarking it here as I get closer to the right sauce. This one I came up with last week worked pretty well. It's raining now so I'm definitely considering throwing a dough together!


Online invertedisdead

  • Registered User
  • Posts: 3396
  • Rest In Pizza
Re: Inverted's Pie Barn
« Reply #1008 on: November 05, 2017, 05:42:00 PM »
Thin and crispies from today

Offline hammettjr

  • Supporting Member
  • *
  • Posts: 1538
  • Location: Long Island, NY
  • Matt
Re: Inverted's Pie Barn
« Reply #1009 on: November 05, 2017, 05:57:03 PM »
Nice! And I really like the melt on the half cheese pie

Matt

A D V E R T I S E M E N T


Offline Hermit

  • Supporting Member
  • *
  • Posts: 1070
  • Location: Colorado
  • I make do with what I have
Re: Inverted's Pie Barn
« Reply #1010 on: November 05, 2017, 06:24:14 PM »
Damn yeah that half and half looks great, amazing how both sides really do bake like two separate pizzas.   Loving that sausage and peppers though, I bet that cured some cravings.

Online invertedisdead

  • Registered User
  • Posts: 3396
  • Rest In Pizza
Re: Inverted's Pie Barn
« Reply #1011 on: November 06, 2017, 09:46:48 AM »
Nice! And I really like the melt on the half cheese pie

Thanks! I used Lucerne Whole Milk mozzarella with about 20% Asiago.

Damn yeah that half and half looks great, amazing how both sides really do bake like two separate pizzas.   Loving that sausage and peppers though, I bet that cured some cravings.

Thin is in!!  ;D yeah these really hit the spot, love these midwest crunchers!



Online invertedisdead

  • Registered User
  • Posts: 3396
  • Rest In Pizza
Re: Inverted's Pie Barn
« Reply #1012 on: November 11, 2017, 09:21:38 PM »
Family in town, made some thin and crispy pies!

Started a RT poolish yesterday which I forgot overnight lol, added to the dough this morning and it smelled like a pizzeria.

Cheese blend is 16 oz whole milk mozzarella with 5 oz Asiago. 8 oz per pie. Same sauce I used a few posts up, might reduce the black pepper a bit but like where it's going.

These were some real tasty pies, had an authentic pizzeria taste, not sure what was special other than just a good combination between the dough, sauce, and cheese.




Offline Hermit

  • Supporting Member
  • *
  • Posts: 1070
  • Location: Colorado
  • I make do with what I have
Re: Inverted's Pie Barn
« Reply #1013 on: November 11, 2017, 09:39:05 PM »
You have the thin and crispy dialed in.   :drool:  Love the color!   I've noticed you can get a great flavor profile on the thin and crispy really pushing fermentation times.

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 22853
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Inverted's Pie Barn
« Reply #1014 on: November 11, 2017, 09:44:49 PM »
That's nice!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T


Offline rparker

  • Lifetime Member
  • *
  • Posts: 2397
Re: Inverted's Pie Barn
« Reply #1015 on: November 11, 2017, 10:40:41 PM »
Dang, Ryan. You are on a huge roll.

I've been trying to envision the moz/asiago blend. I can't imagine. I think I have some left in the freezer to try. just mix the "powdered" with the shredded?

You've got these suckers nailed.  8) 8)

Offline Jackitup

  • Lifetime Member
  • *
  • Posts: 9345
  • Age: 62
  • Location: Hastings, MN
Re: Inverted's Pie Barn
« Reply #1016 on: November 12, 2017, 01:05:04 AM »
Nice pies!!!
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

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 26848
  • Location: Texas
  • Always learning
Re: Inverted's Pie Barn
« Reply #1017 on: November 12, 2017, 10:25:21 AM »
Family in town, made some thin and crispy pies!
Ryan,

You have gotten this style down pat. How did your family like the pizzas?

Peter

Online invertedisdead

  • Registered User
  • Posts: 3396
  • Rest In Pizza
Re: Inverted's Pie Barn
« Reply #1018 on: November 12, 2017, 03:15:34 PM »
Thanks everyone!

I've been trying to envision the moz/asiago blend. I can't imagine. I think I have some left in the freezer to try. just mix the "powdered" with the shredded?

Hi Roy,

I'm shredding the Asiago on my box grater, the same sized shred I'm using for the whole milk mozzarella.


Ryan,

You have gotten this style down pat. How did your family like the pizzas?

Peter

Peter, all that remained was a trail of crumbs! Washed it down with tangerine granita and root beer floats  ;D


Online invertedisdead

  • Registered User
  • Posts: 3396
  • Rest In Pizza
Re: Inverted's Pie Barn
« Reply #1019 on: November 15, 2017, 05:53:53 PM »
Made this Asiago loaf and turned it into a big sandwich!

A D V E R T I S E M E N T