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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1947696 times)

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Offline thezu

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20880 on: November 25, 2022, 08:27:48 AM »
Thanksgiving-inspired pie:
  • Turkey broth instead of water for dough formulation
  • Turkey gravy as sauce
  • Toppings: turkey thigh meat, stuffing, mashed potatoes
  • No cheese (can't think of a traditional Thanksgiving dish that has cheese)

It was delicious and will become a new tradition.

Offline texmex

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20881 on: November 25, 2022, 12:14:29 PM »
Thanksgiving-inspired pie:
  • Turkey broth instead of water for dough formulation
  • Turkey gravy as sauce
  • Toppings: turkey thigh meat, stuffing, mashed potatoes
  • No cheese (can't think of a traditional Thanksgiving dish that has cheese)
It was delicious and will become a new tradition.


I had sliced and roasted brussells sprouts on mine, the last time I made one.
Risa sin camisa, sinvergüenza.

Offline NoBSpizza

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20882 on: November 25, 2022, 01:19:01 PM »
today´s napoletana contemporanea with high hydration 24 hour dough and the modern wide cornicione... home oven + steel ... might be my best home oven nearlypolitan so far
« Last Edit: November 25, 2022, 01:20:59 PM by NoBSpizza »
Friday morning. You had a hard week and the day ahead of you is long. But then you remember: you're going to make and eat pizza tonight. This is going to be a good day.

Offline Elchimi

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20883 on: November 25, 2022, 08:58:07 PM »
Friday special, with Olli salami=the best!!!

Offline 02ebz06

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20884 on: November 26, 2022, 02:53:00 PM »
Pizza Saturday!!!
Homemade sauce, Smoked Provolone, and homemade Canadian bacon.
72 hr CF then 2 hr RT.
Got sidetracked and didn't monitor deck often enough.  Still learning the new oven...
It got over 800F so pizza cooked a little faster.
Bruce here... My cooking toys --> Pizza Party Emizione, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

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Offline Pizza_Not_War

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20885 on: November 26, 2022, 05:06:40 PM »
Same dough day apart, one bake on steel home gas oven the other Halo outdoor oven. 50f difference in launch temperature.

Offline Pizzaman106

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20886 on: November 26, 2022, 05:55:59 PM »
72 hour dough, 64% hydration, and 6 minute bake at 620 F.

Offline PizzaEater101

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20887 on: November 26, 2022, 08:02:25 PM »
Here is mine from today.  Sorry picture not so great.  A bit blurry.  -


Offline WC

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20888 on: November 26, 2022, 08:22:53 PM »
Some random NY style pizzas. Around 62%hydration if I remember correctly.

Offline Timpanogos Slim

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20889 on: November 26, 2022, 11:08:44 PM »
Made a margherita for the first time to see what it's about. Bought one of those live basil plants at the grocery store that start to die the moment you put it in your shopping basket.

This batch of dough lacks the 5% semolina and 5% rye i usually use, and a measuring mishap and the final weight of the dough suggests that the hydration was about 64% rather than my usual 60-61. And i added 0.5% "professional dough improver" (l-cysteine, datem, etc) from amazon.

The sauce is just mutti polpa with some salt and dry marjoram mixed in and it is too watery so i will cook it down a bit before my next pizza.

Galbani pre-sliced fresh mozz, pressed between sheet pans and torn in half. Shoulda diced it.

And a drizzle of california olive oil.

Overheated the stone again, to about 950f. My cornicione forming skills are limited because I'm not really into having a big cornicione, but it sure seems to be an element of this style.
Pepperoni is just American chorizo.
- Eric

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Offline abelgarcia

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20890 on: November 27, 2022, 12:34:25 PM »
Calzone o'clock
Aapo   Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles
Gustarosso tomato, Caputo flours, Ischia Culture, Biga

Offline Swinger-mike

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20891 on: November 27, 2022, 02:37:43 PM »
no compliants today, dough came out super crispy.

Offline Pizzaman106

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20892 on: November 27, 2022, 04:39:21 PM »
Jamon Serrano, Quince Jam, Whipped Ricotta, Goat Cheese, and Lemon zest.

Offline Pizza_Not_War

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20893 on: November 28, 2022, 02:13:06 AM »
Rare sighting in my house, Detroit style.

Offline woodfiredandrew

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20894 on: November 28, 2022, 10:03:05 AM »
Made some rustic boules , couple with cheddar and jalapenos . SD ferment 63% hydration 24 he RT
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.

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Offline woodfiredandrew

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20895 on: November 28, 2022, 10:07:57 AM »
sqaure pie , it came out very airy and crispy , 30 hr ferment with SD, 80% hydration , meat lovers ( home made sausage,meat balls and ronnie) .
sorry could not take more pics it was destroyed in no time..
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 #20896 on: November 28, 2022, 10:12:25 AM »
cheese pie, with basil pesto smile..
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 Ovenray

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20897 on: November 28, 2022, 04:19:02 PM »
Decided to shoot a todays pie video if thats allright (technically its just lots of 'pics' all in one container...), from opening the dough to baking.

Might be kinda lengthy for some though at 4:28 (thou are warned).


EffeUno P134HA 509

Offline Pizza5050

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20898 on: November 28, 2022, 07:31:52 PM »
A huge Thank You to CaptnBob - I am finally producing the pies I have been dreaming about!  For this bake, I went with 100% Flour (87% AT, 13% Einnkorn Flour) Water 65%, OO 2%, Salt 3%, Yeast .5%.  4 Stretch and Folds @ 45 minute mark. Bulk Ferment for 5 days  NO Oil. (thank you, Fazzari! (My Fellow Reballers!)!  Pinch dough, ball (lightly oiled) 8-24 hours prior to bake.  Take out 4 hours before bake.  Gozney Dome Gas @ 585* 5 minute bake, with 60 minute 750* preheat. 
Laurel

Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #20899 on: November 28, 2022, 08:17:45 PM »
This was an 8 day dough last Tue when we baked 6 pizzas. Had one left and used it tonight, making this one 14 days. Thin and crispy, 20% spelt. Still very good. This one is cheese only dabbed with a little more sauce on top. Dough looked kind of blown but I wanted to use it and see. Glad I did.



-Tony

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