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

thezu · « **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.

texmex · « **Reply #20881 on:** November 25, 2022, 12:14:29 PM »

Quote from: thezu 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.

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

NoBSpizza · « **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

Elchimi · « **Reply #20883 on:** November 25, 2022, 08:58:07 PM »

Friday special, with Olli salami=the best!!!

02ebz06 · « **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.

Pizza_Not_War · « **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.

Pizzaman106 · « **Reply #20886 on:** November 26, 2022, 05:55:59 PM »

72 hour dough, 64% hydration, and 6 minute bake at 620 F.

PizzaEater101 · « **Reply #20887 on:** November 26, 2022, 08:02:25 PM »

Here is mine from today. Sorry picture not so great. A bit blurry. -

WC · « **Reply #20888 on:** November 26, 2022, 08:22:53 PM »

Some random NY style pizzas. Around 62%hydration if I remember correctly.

Timpanogos Slim · « **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.

abelgarcia · « **Reply #20890 on:** November 27, 2022, 12:34:25 PM »

Calzone o'clock

Swinger-mike · « **Reply #20891 on:** November 27, 2022, 02:37:43 PM »

no compliants today, dough came out super crispy.

Pizzaman106 · « **Reply #20892 on:** November 27, 2022, 04:39:21 PM »

Jamon Serrano, Quince Jam, Whipped Ricotta, Goat Cheese, and Lemon zest.

Pizza_Not_War · « **Reply #20893 on:** November 28, 2022, 02:13:06 AM »

Rare sighting in my house, Detroit style.

woodfiredandrew · « **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

woodfiredandrew · « **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..

woodfiredandrew · « **Reply #20896 on:** November 28, 2022, 10:12:25 AM »

cheese pie, with basil pesto smile..

Ovenray · « **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).

Pizza5050 · « **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.

foreplease · « **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.