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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1860110 times)

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Offline TXCraig1

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20460 on: August 06, 2022, 06:04:40 PM »
First bake using a rotating pizza stone gadget in my bertello grande.

Holy pizza turner Batman!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline tkmcmichael

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20461 on: August 07, 2022, 08:37:45 AM »
Its had been a while since we made pizza. Our son requested it for his birthday dinner so we made some. KA 00 flour, 62% water, 3% salt, and 3.3grams yeast. 5 he RT, then 18 hrs CT. Cooked in Ardore at 750-900. I didnt check the temps each time and never turned it down from full power. There were more but these were the only two I took photos of.

Offline mosabrina

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20462 on: August 07, 2022, 03:17:58 PM »
This guy in china zhaohui wang is a legend. The kind of rotating pizza mods he builds is ridiculous and he sells them at very fair prices.

Offline nickyr

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20463 on: August 07, 2022, 07:59:47 PM »
Sicilian

Three pizzas with 50% fresh milled white wheat:

Potato, egg, chimichurri, cheddar, chives

Ricotta stuffed star with eggplant, mozzarella, and tomato

Mozzarella, goat cheese, fig, balsamic reduction, caramelized onions

Offline jsaras

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20464 on: August 07, 2022, 08:11:06 PM »
Sicilian

Three pizzas with 50% fresh milled white wheat:

Potato, egg, chimichurri, cheddar, chives

Ricotta stuffed star with eggplant, mozzarella, and tomato

Mozzarella, goat cheese, fig, balsamic reduction, caramelized onions

That's a pizza clinic right there!
Things have never been more like today than they are right now.

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Offline kori

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20465 on: August 07, 2022, 08:15:49 PM »
Second crack at sourdough pizza a few nights ago, same recipe and cooking procedure as last weeks, only thing differently is I incorporated some stretch and folds and I balled later, last 12hrs.

This is a really tasty dough, anyone looking for more flavour in their dough should consider trying sourdough, maybe adding some spelt also, I'm using 10%.
I SMILE AND WAVE....
Inhale pizza, exhale negativity.

Offline stickyD

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20466 on: August 08, 2022, 03:15:20 PM »
My once a year neapolitan pizza session.

Creative toppings, 😍 the pizzas look great.

Offline stickyD

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20467 on: August 08, 2022, 03:23:00 PM »
Sicilian

Three pizzas with 50% fresh milled white wheat:

Potato, egg, chimichurri, cheddar, chives

Ricotta stuffed star with eggplant, mozzarella, and tomato

Mozzarella, goat cheese, fig, balsamic reduction, caramelized onions

Bam!

Offline P K

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20468 on: August 08, 2022, 11:43:08 PM »
True that!! I'm a newbie relatively speaking, and I only make sourdough...


Second crack at sourdough pizza a few nights ago, same recipe and cooking procedure as last weeks, only thing differently is I incorporated some stretch and folds and I balled later, last 12hrs.

This is a really tasty dough, anyone looking for more flavour in their dough should consider trying sourdough, maybe adding some spelt also, I'm using 10%.

Offline Chopper01

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20469 on: August 09, 2022, 04:45:14 PM »
1st Pizza
NP - Margherita
8HR - RT
136HR - CF

2nd Pizza, a while back.
NP - Low moisture Mozz w/pickled hot peppers
8HR - RT
« Last Edit: August 09, 2022, 04:53:22 PM by Chopper01 »
Pizza Party Ardore w/Saputo Biscotto Stone.
Blackstone Patio Oven w/Sorrento Biscotto Stone.
Gozney Roccbox w/Saputo Biscotto Stone.
Black & Decker 5min Pizza Oven w/Baking steel
Breville Pizzaiolo
Baking Steel 16 x 16

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Offline Harsh2206

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20470 on: August 09, 2022, 09:35:13 PM »
17/18 inch NY style Marg

Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20471 on: August 09, 2022, 10:52:17 PM »
1st Pizza
NP - Margherita
8HR - RT
136HR - CF

2nd Pizza, a while back.
NP - Low moisture Mozz w/pickled hot peppers
8HR - RT
Looks good. Did you like one better than another - and why, please.
-Tony

Offline Chopper01

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20472 on: August 10, 2022, 09:31:39 AM »
Looks good. Did you like one better than another - and why, please.

I like the first pizza because of the flavour of the dough was great with the long fermentation.

I forgot to add that this pizza was a 62% hydration dough.  I really love margs, because the dough, sauce, cheese, basil and olive oil is really emphasized.  I can really appreciate the flavours of each ingredient.



What I like about the second pizza, even though the fermentation was only a 8 hrs RT, I really enjoyed the airy freshness of the dough. 

Also this pizza was done with 70% hydration, so the oven spring was great, nice and airy inside and was very light. I also liked the low mozz and cooked sauce on a np dough for a change.  It was quite enjoyable with a beer to complement the pickled hot peppers, I felt like I could go all night lol.
« Last Edit: August 10, 2022, 09:40:09 AM by Chopper01 »
Pizza Party Ardore w/Saputo Biscotto Stone.
Blackstone Patio Oven w/Sorrento Biscotto Stone.
Gozney Roccbox w/Saputo Biscotto Stone.
Black & Decker 5min Pizza Oven w/Baking steel
Breville Pizzaiolo
Baking Steel 16 x 16

Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20473 on: August 10, 2022, 09:46:52 AM »
Thanks, Chopper. I like the path you are on!
-Tony

Offline Chopper01

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20474 on: August 10, 2022, 09:54:58 AM »
Thanks, Chopper. I like the path you are on!

Thank you Tony, for the kind words! 😊
Pizza Party Ardore w/Saputo Biscotto Stone.
Blackstone Patio Oven w/Sorrento Biscotto Stone.
Gozney Roccbox w/Saputo Biscotto Stone.
Black & Decker 5min Pizza Oven w/Baking steel
Breville Pizzaiolo
Baking Steel 16 x 16

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Offline Jon in Albany

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20475 on: August 10, 2022, 03:57:34 PM »
little late, but a white pie from the last bake- cheese, garlic, oil, ricotta and oregano. Came out good enough to make a second one.

Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20476 on: August 10, 2022, 09:55:28 PM »
We had 4 long time friends who we had not seen in a long time over for pizza tonight. Were all about the same age, married about the same time and raised our kids together. It was a beautiful evening on our new deck. One pizza not pictured was half cheese-only and half pepperoni; other was sausage, mushroom, and fresh corn; last one was tomato, yellow pepper, sausage on part of it. 15% spelt, 5 min on screen on tile, 5 minutes directly on tile.

-Tony

Offline woodfiredandrew

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20477 on: August 11, 2022, 02:50:02 PM »
100 % hydration (first time)  48 hrs , some sd, basil pesto, organic airloom, pecorino, truffle oil drizzle. baked at 600f 
« Last Edit: August 11, 2022, 02:51:38 PM by woodfiredandrew »
People are unreasonable, illogical and self-centered, love them anyway. If you do good, people will accuse you of selfish ulterior motives, do good anyway. Honesty and frankness make you vulnerable, Be honest and frank anyway. If you are successful , you will win false friends and true enemies, succeed anyway.

Offline woodfiredandrew

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20478 on: August 11, 2022, 02:56:35 PM »
same batch as above
Texas peaches, dry figs, goat cheese, candied jalapenos, chopped up smoked bacon, balsamic glaze.
People are unreasonable, illogical and self-centered, love them anyway. If you do good, people will accuse you of selfish ulterior motives, do good anyway. Honesty and frankness make you vulnerable, Be honest and frank anyway. If you are successful , you will win false friends and true enemies, succeed anyway.

Offline Pete_da_Bayer

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20479 on: August 11, 2022, 03:52:01 PM »
Hi there,
some pies from yesterday evening.
Dough was with 20% Biga, 70% hydration, 2,5% salt, 1h rt, 20h fridge, 5h rt,
doughball weight 210-220g.
First time Ive tried "Pizzamehl" from a regional mill, which was surprisingly good.
The cheese on the Margherita looks a bit poor, since it was the last pie. A big deal of Mozz was snacked before it could find its way on to the pizza.
Cheers
Peter


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