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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1905193 times)

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Offline Pete_da_Bayer

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18860 on: July 22, 2021, 05:35:54 AM »
Hi there,
one picture of four pizzas yesterday evening.
Dough specs.
95%   Pizzuti Costa d´Amalfi
5%     La Vialla Tipo 2
70%   water
2,8%  salt
0,17% fresh yeast
bulk fermentation
1h @ 24°C, 43h ct
balls
4h @ 24°C
dough-ball weight 250g
 :chef:

Offline HansB

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18861 on: July 22, 2021, 09:17:16 AM »
Hot Italian sausage, vodka sauce, and hot honey. Baked in the Blackstone @750°
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline texmex

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18862 on: July 22, 2021, 09:21:55 AM »
Hot Italian sausage, vodka sauce, and hot honey. Baked in the Blackstone @750°
Is that provolone? Thin crust, with docking?
Risa sin camisa, sinvergüenza.

Offline HansB

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18863 on: July 22, 2021, 02:13:42 PM »
Is that provolone? Thin crust, with docking?

Rolled, then docked. The cheese is 75% sliced WM mozz and 25% sliced provolone with some shredded LMPS mozz on top.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline Papa T

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18864 on: July 23, 2021, 04:08:20 AM »
My late night pizza crave, made from scratch to eating in four hours.

At 9:30 PM I knew it was going to be a wee-hours long night working on a project and I was wanting some pizza, of course. Not wanting to eat something too heavy as I had much work ahead, I decided to make a grandma type dough and bake it in a 10 inch round Lloyd pan. Wanting it to be light, it was made using just a smattering of cheese and mostly sauce. A lot of sauce. Basically a red tomato pie.

I made the dough using a no-knead method. Combining the ingredients in a bowl, I mixed with a silicone spatula until there was no particulate matter to be seen; about two minutes. Then I let it rest in the bowl covered for about 10 minutes for the flour to hydrate a bit.

Then I used the spatula to start folding and pressing the dough until it was less shaggy looking, and then with wet hands, began grabbing and folding it on itself until it looked homogenous; about 3 minutes. I covered it and let it sit for one hour. I then did four stretch and folds, and recovered to sit about another hour. Then I did four more stretch and folds, and covered it for about 45 minutes.

I then removed the dough from the bowl with wet hands and put it my board with a bit of flour to work into a ball, covered it, and let it sit on the board about 30 minutes. It puffed up well, so I put it in an EVOO oiled pan and stretched it as much as it would. I let it sit 5-10 minutes between stretches until it filled the pan edge to edge. Third stretch and it was good to go; about 20 minutes for the stretching process. I then brushed the top with a bit of EVOO, added a few grinds of black pepper, sprinkled on a bit of garlic powder since I was too lazy to mince some fresh, and added a sprinkling of dried oregano.

I had about one ounce of LMWM mozzarella left over that I had shredded for a prior bake, so I put that on the pie to use it up. It was sparse. Then I topped that with about seven ounces of sauce. It was sauce heavy for sure. My standard sauce is whole peeled tomatoes, ground with a pastry cutter, and kosher salt added to taste. I get more favorable comments on that sauce than any other sauce I’ve ever made, so it’s what I usually make and use. I then grated about an ounce of parmesan on the sauce. Into a 475F preheated oven, it went, on the bottom rack without a stone. Bake time was 12.5 minutes to get the bottom to where I like it, turning the pizza 180 at about 7 minutes. The pizza was easily removed from the Lloyd pan with an offset cake icing spatula.

Good crunch on the bottom crust and edges from the oil. Brushing the dough with EVOO definitely helped in reducing the gum line that happens with lots of wet on the topping side. The pizza was light, fluffy, had a delicate bite and chew. It came out better than I expected, and I ate the whole thing, which I can’t do when I top a pizza with typical amounts of cheese. I will definitely make this again but perhaps with more time for the dough to have a more proper rise and ferment

I wanted a 250 gram dough ball for the pizza, so I made a 265 gram batch, figuring I’d lose some along the way of making it. The final dough ball for the pan weighted 253 grams.

My basic grandma dough recipe. It can be scaled for home size batches.
Just multiply the dough batch size you want to make by 55.87% (.5887) to get the amount of flour needed for the batch, then use the baker’s percentages below to calculate the other ingredients based on the flour amount calculated.

Flour, KABF, 150 grams, 100%
Water, filtered, 115F 105 grams, 70%. Normally I use RT filtered water. My kitchen RT is typically 78F.
Oil, EVOO, 7.5 grams, 5%
Salt, 3 grams, 2%
Yeast, IDY, 3 grams, 2%. Normally I use 0.5%, but for rapid dough, I use 4 times the amount.
Instagram: lightfuzer

Everything sounds better in latin.
Omnis pizza 'est bonum.
Every pizza is good.

Making good pizza is not that hard, unless we choose to make it that way.

The best pizza you'll ever make for someone is making the one they ask for instead of making it the way we think it should be made.

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Offline nickyr

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18865 on: July 24, 2021, 01:17:13 AM »
Grandma with stuff I had leftover in the freezer and stuff I had on a plant.

 cheddar, mozzarella, a bit of Muenster and pecorino Romano, vodka sauce, tomato sauce, and 10 Serrano peppers

Offline Papa T

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18866 on: July 24, 2021, 03:55:10 AM »
This is too pretty to eat. It's pizza art. Just wow!

Grandma with stuff I had leftover in the freezer and stuff I had on a plant.

 cheddar, mozzarella, a bit of Muenster and pecorino Romano, vodka sauce, tomato sauce, and 10 Serrano peppers
Instagram: lightfuzer

Everything sounds better in latin.
Omnis pizza 'est bonum.
Every pizza is good.

Making good pizza is not that hard, unless we choose to make it that way.

The best pizza you'll ever make for someone is making the one they ask for instead of making it the way we think it should be made.

Offline 02ebz06

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18867 on: July 24, 2021, 11:05:15 AM »
First attempt at SSBP with a new Lloyd's 14" pan.
Have mozz/prov 50/50 blend and cheddar, with pepperoni and sausage on it.
Pretty happy with results.  Was very good.  Will definitely do again.
Only problem I had was stretching, it would tear in spots.
Might be my fault though, instructions said to stretch it in the oiled pan, and I did it on the counter.
I will try stretching in the pan next time.

Recipe used:
225g SGAP
Water  52%
IDY  1%
Salt  2%
Sugar  1.42%
Corn Oil  9.33%
Dough balls was approx. 373g for a 14" pizza.

« Last Edit: July 24, 2021, 01:08:07 PM by 02ebz06 »
Bruce here... My cooking toys --> Pizza Party Emizione, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline nickyr

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18868 on: July 24, 2021, 11:20:15 AM »
This is too pretty to eat. It's pizza art. Just wow!
Haha thanks! We ate it :-)

Offline norcoscia

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18869 on: July 24, 2021, 03:51:57 PM »
After 8 long minutes of labor my Kitchenaid gave birth to twins.

An interesting side note - my mixer was also rumored to be the mother of the Pillsbury dough boy :-)



Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

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Online Jersey Pie Boy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18870 on: July 24, 2021, 04:05:59 PM »
 :-D
Hey Norm!
Good to see you here!




Offline norcoscia

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18871 on: July 24, 2021, 04:59:58 PM »
Thanks Bill, been so long since I made a pizza hope I can remember what comes next…..
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline parallei

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18872 on: July 24, 2021, 06:32:52 PM »

Offline texmex

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18873 on: July 24, 2021, 06:33:34 PM »
Not enough yeast and a fading propane tank. I finally got 1 decent pie today.
Risa sin camisa, sinvergüenza.

Offline Quebert

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18874 on: July 24, 2021, 10:31:46 PM »
Forgot to take pics of the bottom or the corcione. Bottom looked good, corcione was too thick for me, I'd hope it would have come out more airy but it was pretty damn dense.

Anna Napoletana 00 flour

62% hydration
.3%  IDY
3% salt


CF for around 65 hours, forgot exactly, know it wasn't 72 but wass close

« Last Edit: July 25, 2021, 10:27:21 AM by Pete-zza »

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Online CaptBob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18875 on: July 25, 2021, 01:31:17 PM »
After 8 long minutes of labor my Kitchenaid gave birth to twins.

An interesting side note - my mixer was also rumored to be the mother of the Pillsbury dough boy :-)

NORM !!!!!!
Bob

Offline gloopdegurp

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18876 on: July 25, 2021, 07:34:24 PM »
These two pizzas were a little bit smaller than I usually make so as to use up some flour and (in theory) make launching from the peel easier to test out my lowered cookie sheet "dome".

I guess I wasn't up to the task of launching though, as the first one ended up looking Super Bowl themed and the second one I ended up starting on a pan like I used to do because it was sticking to itself.

First three pics are of the football (American), then my "dome", and the last three are from the one started on the pan.

I pulled the football at about eight minutes and the second one didn't look ready to come off the pan until about the eight minute mark with around five minutes on the tiles after that. Got a bit well done on part of the bottom as well. Home oven was set about 500°F and the center tile showed about 640°F before the football launch.

Ron

Offline Papa T

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18877 on: July 26, 2021, 03:26:53 AM »
Grandma tomato overkill pizza. I based the dough on my typical grandma recipe which is for a 450 gram batch that lands between 425 and 450 grams. I bake it in my 10x14 Lloyd Detroit pan. This batch landed at 448 grams. When I make grandma dough, sometimes I add oil, sometimes not. I did in this one at 5%. I knew it was going to be wet one, and wanted to try keeping the dough from being raw and getting totally under cooked.

This pizza had only four ounces of cheese, two oz of LMWM mozzarella that I grated as a very thin fancy shred on my box grater so it would actually the entire surface, and two ounces of grated parmesan to top the sauce. Then sauce. I put 13 ounces, or 365 grams or 1.5 cups of it on this 140 sq/in pizza. Yes, I scoop and measure everything and keep notes so that I can repeat stuff in the future that works out. It was slathered in sauce. There is a backstory of course.

I met a friend last week for lunch (not for pizza, either), but pizza did come up in conversation. My friend said that they just can’t get enough sauce on pizza they order, even when ordering extra heavy sauce, and wouldn’t care if there was just sauce on it and no cheese. Now curious, I asked what kind of crust they liked and the response was thicker than NY style, but not Sicilian. I’m thinking grandma to the rescue.

My friend has never had a pizza at my house. Hard to believe but true. Of course, they don’t come to my house often as we tend to meet at places. Anyway, I asked if they could come to my house on Saturday and I would make them a pizza that they could talk about at parties in the future. We have that kind of prank driven friendship and while they probably thought a great pizza was in store, I was thinking a pizza sauce soup pie, asking “is that enough sauce?” Another one for the party story annals. The joke was on me.

I made the dough on Friday and did a 24 hour CF. I took it out three hours before bake time, then removed from the bowl to stretch in the pan. It took four stretch and rests over 30 minutes to get it to fill the pan. Once stretched, I brushed olive oil on the dough, then sprinkled on some garlic powder, fresh ground black pepper, and some dried oregano. Then I scattered around the two ounces of LMWM mozzarella, and spooned on and spread the sauce. Once sauced, I grated two ounces of parmesan on top, then sprinkled on a bit more dried oregano and black pepper.

The pizza was baked in a preheated 475F oven on the middle rack without a stone. Bake time was 13 minutes, turning it 180 at 7 minutes. I pulled it when the bottom was brown as I dared, which ended up being about 13 minutes. I let his molten mass of tomato sit for five minutes before cutting. As I cut it, the crunch was very audible, and they were like oh, it’s crunchy too. In spite of all the sauce, the dough was not undercooked nor gummy at the sauce line.

I was totally surprised and was expecting a more soupy pizza, but the joke was on me. I’m guessing that putting 5% oil in the dough and brushing the dough top with oil before topping helped keep it from under baking. I got pretty good spring from the dough too, considering that there was at least 17 ounces on top of it from the sauce and cheese. My friend said it was the best pizza they’d ever had and wanted to know if they could call in a future order. I have a feeling they will be coming to my house more often now.
Instagram: lightfuzer

Everything sounds better in latin.
Omnis pizza 'est bonum.
Every pizza is good.

Making good pizza is not that hard, unless we choose to make it that way.

The best pizza you'll ever make for someone is making the one they ask for instead of making it the way we think it should be made.

Offline mathematics28

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18878 on: July 26, 2021, 06:17:00 AM »
Grandma tomato overkill pizza. I based the dough on my typical grandma recipe which is for a 450 gram batch that lands between 425 and 450 grams. I bake it in my 10x14 Lloyd Detroit pan. This batch landed at 448 grams. When I make grandma dough, sometimes I add oil, sometimes not. I did in this one at 5%. I knew it was going to be wet one, and wanted to try keeping the dough from being raw and getting totally under cooked.

This pizza had only four ounces of cheese, two oz of LMWM mozzarella that I grated as a very thin fancy shred on my box grater so it would actually the entire surface, and two ounces of grated parmesan to top the sauce. Then sauce. I put 13 ounces, or 365 grams or 1.5 cups of it on this 140 sq/in pizza. Yes, I scoop and measure everything and keep notes so that I can repeat stuff in the future that works out. It was slathered in sauce. There is a backstory of course.

I met a friend last week for lunch (not for pizza, either), but pizza did come up in conversation. My friend said that they just can’t get enough sauce on pizza they order, even when ordering extra heavy sauce, and wouldn’t care if there was just sauce on it and no cheese. Now curious, I asked what kind of crust they liked and the response was thicker than NY style, but not Sicilian. I’m thinking grandma to the rescue.

My friend has never had a pizza at my house. Hard to believe but true. Of course, they don’t come to my house often as we tend to meet at places. Anyway, I asked if they could come to my house on Saturday and I would make them a pizza that they could talk about at parties in the future. We have that kind of prank driven friendship and while they probably thought a great pizza was in store, I was thinking a pizza sauce soup pie, asking “is that enough sauce?” Another one for the party story annals. The joke was on me.

I made the dough on Friday and did a 24 hour CF. I took it out three hours before bake time, then removed from the bowl to stretch in the pan. It took four stretch and rests over 30 minutes to get it to fill the pan. Once stretched, I brushed olive oil on the dough, then sprinkled on some garlic powder, fresh ground black pepper, and some dried oregano. Then I scattered around the two ounces of LMWM mozzarella, and spooned on and spread the sauce. Once sauced, I grated two ounces of parmesan on top, then sprinkled on a bit more dried oregano and black pepper.

The pizza was baked in a preheated 475F oven on the middle rack without a stone. Bake time was 13 minutes, turning it 180 at 7 minutes. I pulled it when the bottom was brown as I dared, which ended up being about 13 minutes. I let his molten mass of tomato sit for five minutes before cutting. As I cut it, the crunch was very audible, and they were like oh, it’s crunchy too. In spite of all the sauce, the dough was not undercooked nor gummy at the sauce line.

I was totally surprised and was expecting a more soupy pizza, but the joke was on me. I’m guessing that putting 5% oil in the dough and brushing the dough top with oil before topping helped keep it from under baking. I got pretty good spring from the dough too, considering that there was at least 17 ounces on top of it from the sauce and cheese. My friend said it was the best pizza they’d ever had and wanted to know if they could call in a future order. I have a feeling they will be coming to my house more often now.
This is what we can an upside down Sicilian in NYC. We make these in a lot of pizzerias. What we do is lay down the mozzarella slices, cover in sauce, and top with grated pecorino Romano or a pecorino Parmesan blend.

Offline jkb

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18879 on: July 26, 2021, 12:58:52 PM »
Beyond meat sausage, black olives, spinach, garlic. Used Bella rosano mozzarella for the first time and I felt like it had really good cheese pull! Pythonic’s lou malnati’s crust.


My wife is vegetarian for ethical reasons.  Her Beyond burger probably didn't suffer from the smoke in the Weber kettle from the 80/20 chuck burgers from the butcher shop, but it was tastier.  Beyond > Impossible.
John

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