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Author Topic: Inverted's Pie Barn  (Read 52364 times)

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Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #960 on: September 13, 2017, 09:34:52 PM »
 

Hope you all are doing well, a few pies from tonight.

Thin and crispy with grilled artichoke, banana peppers, and olives.

Grandma pie with low moisture mozz, fresh mozz, basil, and hot soppressata.

Offline Jackitup

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Re: Inverted's Pie Barn
« Reply #961 on: September 13, 2017, 11:01:18 PM »
Love hot sopprasetta or any kind for that matter! :drool:
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

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #962 on: September 14, 2017, 12:25:52 AM »
Love hot sopprasetta or any kind for that matter! :drool:

 :chef: I'm continually surprised by the things I find lately at Grocery Outlet!

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #963 on: September 14, 2017, 12:34:06 AM »
Does anybody else prefer whole peeled tomatoes over crushed? I find myself continually going back to WP packed with basil, even though half the can is juice.

Offline hammettjr

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Re: Inverted's Pie Barn
« Reply #964 on: September 14, 2017, 06:36:15 AM »
Does anybody else prefer whole peeled tomatoes over crushed? I find myself continually going back to WP packed with basil, even though half the can is juice.

Depends, are you cooking or using paste? For me, using just whole peeled (uncooked, no paste) is a bit too wet, so I use 50% crushed/50% WP (no cooking no paste). I like this much better than using 100% of one or the other.

Matt

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Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #965 on: September 14, 2017, 12:39:58 PM »
What I should have said is when tasting directly from the can, WP tends to be more flavorful to me. I like that mild acidity that pops the tomato sweetness forward; I don't feel like I find that as often in crushed tomatoes.

Here's my mix from yesterday. I have been messing with paste a bit, too.

Offline vtsteve

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Re: Inverted's Pie Barn
« Reply #966 on: September 14, 2017, 12:56:28 PM »
What I should have said is when tasting directly from the can, WP tends to be more flavorful to me. I like that mild acidity that pops the tomato sweetness forward; I don't feel like I find that as often in crushed tomatoes.

Here's my mix from yesterday. I have been messing with paste a bit, too.

The Stanislaus site says their crushed are "pear" tomatoes and the whole peeled are plum - don't know how universal that is, though.
In grams we trust.
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Offline Kreetak

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Re: Inverted's Pie Barn
« Reply #967 on: September 14, 2017, 03:46:06 PM »
nice crust! :chef: Looks very tasty

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #968 on: September 14, 2017, 06:34:19 PM »
nice crust! :chef: Looks very tasty

Cheers Kreetak!  :chef:

Offline bjc113

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Re: Inverted's Pie Barn
« Reply #969 on: September 14, 2017, 06:38:55 PM »
I love a grandma pie!  nice work

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Offline hammettjr

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Re: Inverted's Pie Barn
« Reply #970 on: September 14, 2017, 08:32:49 PM »
I don't know if I can taste a raw sauce and know whether I'll like it baked on a pie. May just be me though. But I am with you, I think using (atleast some) whole peeled adds something that I like.

Matt

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #971 on: September 15, 2017, 02:08:44 PM »
I love a grandma pie!  nice work

Thanks BJC  :chef:

I don't know if I can taste a raw sauce and know whether I'll like it baked on a pie. May just be me though. But I am with you, I think using (atleast some) whole peeled adds something that I like.



I agree that predicting how a raw sauce changes during a bake is tricky. How are you prepping your current crushed:whole peeled sauce? Are you still draining the juice from the can and from individual tomatoes like you were doing?

Offline hammettjr

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Re: Inverted's Pie Barn
« Reply #972 on: September 15, 2017, 08:59:34 PM »
..
How are you prepping your current crushed:whole peeled sauce? Are you still draining the juice from the can and from individual tomatoes like you were doing?

Great question. I'm impressed (and flattered) that you remember my old process  :) This has some similarities and differences.

Half is 7/11, the other half is WP. The WP has 2 even parts: juice from the can and the tomato. The tomato is broken in half by hand to let some of the water out, then blended to a pulp (pulpy not chunky). The pulp/juice mixture is then added to the 7/11.

Matt

Offline rparker

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Re: Inverted's Pie Barn
« Reply #973 on: October 04, 2017, 11:38:55 AM »
Ryan, those NY bakes (especially) are looking mighty fine. I'm inspired to try a hand mix/knead. Been a long time.

Roy

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #974 on: October 05, 2017, 01:57:47 PM »
Ryan, those NY bakes (especially) are looking mighty fine. I'm inspired to try a hand mix/knead. Been a long time.

Roy

Many thanks Roy, nice to see you back and posting, been meaning to catch up in your thread when I have time to write out a longer reply! I might have to make a pizza tonight, too!


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Offline csnack

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Re: Inverted's Pie Barn
« Reply #975 on: October 05, 2017, 05:03:37 PM »
My guests devoured last nights pies, and I woke up really craving a slice.
That pie was really good, I used the TF of a grandma but let it proof in the pan for about an hour like a Sicilian. Nice contrast in cheese flavor, creamy, stretchy mozz under the sauce enhanced by the browned mozz on top. Yeah I used way too much sauce, but the slices were still pretty supportive, even with all those big juicy chunks of tomato. Those were Cento. I was going to use Sclafani crushed, but the can I opened was so bad tasting I knew I had to use something else. I'll likely be going back to Cento since I can no longer get Di Napoli locally, and Muir Glen has gone back to almost $5 a can after being $2.29 the last few months.
What size pan was used there for the Grandma pie?

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #976 on: October 05, 2017, 05:10:18 PM »
What size pan was used there for the Grandma pie?

It's an 18" x 12" pan.

Offline csnack

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Re: Inverted's Pie Barn
« Reply #977 on: October 14, 2017, 01:29:06 AM »
It's an 18" x 12" pan.
Just a standard aluminum sheet pan w/ 1" depth? Did you bother to season it or is it still shiny? I think I'm gonna score a couple jelly roll pans to do this, which are slightly smaller than the half sheet.

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #978 on: October 14, 2017, 01:33:36 AM »
Just a standard aluminum sheet pan w/ 1" depth? Did you bother to season it or is it still shiny? I think I'm gonna score a couple jelly roll pans to do this, which are slightly smaller than the half sheet.

That one is still shiny and seems to work fine. I have other pans that would not brown the bottom at all without seasoning.

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #979 on: October 17, 2017, 10:45:59 PM »
Been craving a pizza! Made this one up tonight with grilled artichokes, banana peppers, black olives, and diced tomatoes. 10 hour RT rise, 14", .1 TF

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