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Author Topic: Deb's pizza thread  (Read 74526 times)

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Offline Hermit

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Re: Deb's pizza thread
« Reply #380 on: April 26, 2018, 09:10:32 PM »
I'm guessing the short rib pie didn't leave the yard!!!  Delicious  :drool:

Offline norcoscia

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Re: Deb's pizza thread
« Reply #381 on: April 26, 2018, 09:23:29 PM »
Holy cow Deb - way to go  :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool:
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 Jackitup

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Re: Deb's pizza thread
« Reply #382 on: April 26, 2018, 09:32:12 PM »
Awesome!!!
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

"Service to others is the rent you pay for your room here on earth."---------Muhammad Ali

Offline CaptBob

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Re: Deb's pizza thread
« Reply #383 on: April 26, 2018, 09:46:48 PM »
Love those Deb! I think I'll order mine in a month or so...... :)
Bob

Offline goosta

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Re: Deb's pizza thread
« Reply #384 on: April 26, 2018, 11:12:47 PM »
Wow! Nice job!  :drool:
Ron

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Offline deb415611

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Re: Deb's pizza thread
« Reply #385 on: April 27, 2018, 05:28:13 AM »
Thanks guys


I'm guessing the short rib pie didn't leave the yard!!!  Delicious  :drool:

I did give some away.   I didn't keep any pizza back except what was eaten for dinner.  I will be doing that one again for sure.
Deb

Offline deb415611

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Re: Deb's pizza thread
« Reply #386 on: April 29, 2018, 07:04:26 PM »
I'm having fun getting to know my Pizza Party - I need more time to use it and  more people to feed. Still using gas.  Two NY today.  Put the baking steel in to try- I have a 14x16 and a 4x16 . Getting this down was a little shaky at the start.  I was shooting for 550 steel temp and overshot it, waited for it to come down and launched at about 580.  The bottom of the pizza immediately had a black ring and burnt.  It wasn't really set in the middle and I tore a hole in the middle.  I pulled it onto a pan and tried to finish on the pan.   It didn't work well & welded itself to the pan.   Pizza two , the cheese,  went better, I launched about 530.  Pizza three, the pepperoni/sausage launched about 515 on low, turned up the flame and moved it a lot.  Didn't quite get the heat balance I would have liked , sides finished before the top.  I was a little heavy with the sauce on both and need to dial it back a little next time

Open
Grams
Flour (100%)429.29
Water (63%)270.45
Instant Dry Yeast (0.16%)0.69
Diamond Crystal Kosher Salt (2%)8.59
Diastatic Malt Powder (2%)8.59
Olive Oil (2%)8.59
Total (169.16%, TF=0.08320)726.18
Single Ball363.09

about 24 hours in fridge and 4 room temp

I tried a new flour - Urban Special - I did a quick google standing in the restaurant supply store and it looked to be about mid 13%  range.   Two many things going on at once to really know how I like it.
« Last Edit: April 29, 2018, 07:14:15 PM by deb415611 »
Deb

Offline jkb

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Re: Deb's pizza thread
« Reply #387 on: April 29, 2018, 07:26:04 PM »
Don't get fat!  :-D
John

Offline deb415611

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Re: Deb's pizza thread
« Reply #388 on: April 29, 2018, 07:27:35 PM »
Don't get fat!  :-D

that's why I need more people to feed  :P
Deb

Offline norcoscia

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Re: Deb's pizza thread
« Reply #389 on: April 29, 2018, 07:45:45 PM »
Well those two look pretty darn good to me Deb, new ovens can have learning curves - I'm still trying to figure out my Bakers Pride 61 - don't give up  :)
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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Offline jkb

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Re: Deb's pizza thread
« Reply #390 on: April 29, 2018, 11:33:34 PM »
that's why I need more people to feed  :P

Feeding people is a noble mission.
John

Offline deb415611

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Re: Deb's pizza thread
« Reply #391 on: May 12, 2018, 08:03:12 PM »
a few pizzas tonight

 Caputo pizzeria , HR 62%, Salt 2.75,  IDY   9 hour room temp rise.   All but the pepperoni & sausage were cooked in the 940-975 range.  The pepperoni & sausage was 875

2 short rib/onion pizzas - wm dry mozz, sauteed onion, short rib tossed with reduced broth, smoked gouda
Vermont Smoke & Cure Pepperoni
Pepperoni & Sweet Italian Sausage
Broccoli, Sausage, Ricotta, garlic

getting to know the oven better.  I think my biggest issue (besides everything) is that I need to get comfortable with using less flour.  I need a turning peel - I have one that is too short & it was hot.  Turning peel recommendations for the Pizza Party?

 
« Last Edit: May 12, 2018, 08:34:15 PM by deb415611 »
Deb

Offline TimSt

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Re: Deb's pizza thread
« Reply #392 on: May 12, 2018, 08:15:36 PM »

Offline CaptBob

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Re: Deb's pizza thread
« Reply #393 on: May 12, 2018, 08:55:44 PM »
Perfect Deb!!! :pizza: :chef:
Bob

Offline quietdesperation

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Re: Deb's pizza thread
« Reply #394 on: May 12, 2018, 09:01:48 PM »
 ^^^ ^^^
jeff

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Offline norcoscia

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Re: Deb's pizza thread
« Reply #395 on: May 12, 2018, 09:05:32 PM »
Perfect Deb!!! :pizza: :chef:

I agree - Deb, those pies "Trump" most of the pies posted here - So ---- I say Deb for president (bad pun intended)  :-D
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 TXCraig1

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Re: Deb's pizza thread
« Reply #396 on: May 12, 2018, 10:04:19 PM »
That's nice. Lovin' the pepperoni pies!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Jersey Pie Boy

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Re: Deb's pizza thread
« Reply #397 on: May 13, 2018, 01:33:55 AM »
Those look great, Deb!

Offline Jackitup

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Re: Deb's pizza thread
« Reply #398 on: May 13, 2018, 03:31:40 AM »
Dayyyyyyum!!! :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

"Service to others is the rent you pay for your room here on earth."---------Muhammad Ali

Offline deb415611

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Re: Deb's pizza thread
« Reply #399 on: May 13, 2018, 07:33:16 AM »
thanks all

Tim, thanks for that peel link. 
Deb

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