A D V E R T I S E M E N T


Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1569980 times)

Petty Pizzaiolo and 2 Guests are viewing this topic.

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 7554
  • Age: 61
  • Location: St. Joseph, MI
Re: Post a Pic of Your Pie - Daily Update
« Reply #11500 on: February 23, 2018, 04:17:11 PM »
Had to give them a try and Rosie was shopping a block away from it anyway! :P
And, bonus, you still have 2 back :)
-Tony

Offline parallei

  • Lifetime Member
  • *
  • Posts: 3053
  • Location: Denver, CO
Re: Post a Pic of Your Pie - Daily Update
« Reply #11501 on: February 23, 2018, 07:53:43 PM »
An eight hour RT, IDY, food processor dough with pepperoni.  Pretty tasty.

Offline bobgraff

  • Registered User
  • Posts: 394
  • Location: Columbus, Ohio
Re: Post a Pic of Your Pie - Daily Update
« Reply #11502 on: February 23, 2018, 10:38:20 PM »
Another 45% HR cracker crust, from frozen dough ball.

Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline norcoscia

  • Registered User
  • Posts: 4009
  • Location: WA
  • I really Love Pizza!
    • MyPizzaMaster
Re: Post a Pic of Your Pie - Daily Update
« Reply #11503 on: February 24, 2018, 05:48:04 AM »
Two from last night. I had an old FibraMent Baking Stone (about 16 inches in diameter) so decide to see if it would slow down the bottom cooking in my BP GP-61. Both pies cooked nicer on the FibraMent Stone but I also changed my recipe so I need to run one more test w/o the FibraMent Stone to figure it all out. Vegan pie for my wife and 3 cheese for me. Crust was really good - I left the sauce a bit chunky and liked it much better but it was a pain to spread. Dough was 30% 00 and 70% AT BB. Thanks for looking....

« Last Edit: February 24, 2018, 12:24:06 PM by norcoscia »
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 jsaras

  • Supporting Member
  • *
  • Posts: 4001
  • Location: Camarillo, CA
Re: Post a Pic of Your Pie - Daily Update
« Reply #11504 on: February 24, 2018, 08:55:17 AM »
Two from last night. I had an old FibraMent Baking Stone (about 16 inches in diameter) so decide to see if it would slow down the bottom cooking in my BP GP-61. Both pies cooked nicer on the FibraMent Stone but I also changed my recipe so I need to run one more test w/o the FibraMent Stone to figure it all out. Vegan pie for my wife and 3 cheese for me. Crust was really good - I left the sauce a bit chunky and liked it much better but it was a pain to spread. Dough was 30% 00 and 70% AT BB. Thanks for looking....

THAT's a cheese pizza! 
Things have never been more like today than they are right now.

A D V E R T I S E M E N T


Offline norcoscia

  • Registered User
  • Posts: 4009
  • Location: WA
  • I really Love Pizza!
    • MyPizzaMaster
Re: Post a Pic of Your Pie - Daily Update
« Reply #11505 on: February 24, 2018, 09:00:18 AM »
Thanks, Jonas - it was too good - I ate so much I got a little sick   :P

PS. Oregano now always goes on cheese vice in the sauce - it is about a million times better - I think the oil from the cheese really sets off the Oregano and w/o any bitterness. Thanks to mike for that tip!
« Last Edit: February 24, 2018, 11:30:34 AM by norcoscia »
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 schold

  • Registered User
  • Posts: 803
  • Location: Norway
Re: Post a Pic of Your Pie - Daily Update
« Reply #11506 on: February 24, 2018, 10:20:45 AM »
An eight hour RT, IDY, food processor dough with pepperoni.  Pretty tasty.

Very nice.
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline parallei

  • Lifetime Member
  • *
  • Posts: 3053
  • Location: Denver, CO
Re: Post a Pic of Your Pie - Daily Update
« Reply #11507 on: February 24, 2018, 10:24:16 AM »

Offline hotsawce

  • Registered User
  • Posts: 2360
Re: Post a Pic of Your Pie - Daily Update
« Reply #11508 on: February 24, 2018, 12:27:12 PM »
First bar pie in a while. Mainly made out of boredom... Oven only had a low fan and high fan setting but still cooked the top quicker than the bottom.

Offline Essen1

  • Lifetime Member
  • *
  • Posts: 6291
  • Location: SF Bay Area
Re: Post a Pic of Your Pie - Daily Update
« Reply #11509 on: February 24, 2018, 03:08:18 PM »
Thanks, Jonas - it was too good - I ate so much I got a little sick   :P

PS. Oregano now always goes on cheese vice in the sauce - it is about a million times better - I think the oil from the cheese really sets off the Oregano and w/o any bitterness. Thanks to mike for that tip!

Norm,

The pies look fantastic! Nicely done.  :)

Glad that oregano thing worked for you.
Mike

“All styles of pizza are valid. I make the best I’m capable of; you should make the best you’re capable of. I don’t want to make somebody else’s pizza.” ~ Chris Bianco

A D V E R T I S E M E N T


Offline Essen1

  • Lifetime Member
  • *
  • Posts: 6291
  • Location: SF Bay Area
Re: Post a Pic of Your Pie - Daily Update
« Reply #11510 on: February 24, 2018, 03:09:11 PM »
First bar pie in a while. Mainly made out of boredom... Oven only had a low fan and high fan setting but still cooked the top quicker than the bottom.

Well, that's a great result considering it was made out of boredom  ;D
Mike

“All styles of pizza are valid. I make the best I’m capable of; you should make the best you’re capable of. I don’t want to make somebody else’s pizza.” ~ Chris Bianco

Offline jvp123

  • Registered User
  • Posts: 3076
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Post a Pic of Your Pie - Daily Update
« Reply #11511 on: February 24, 2018, 03:33:24 PM »
Two from last night. I had an old FibraMent Baking Stone (about 16 inches in diameter) so decide to see if it would slow down the bottom cooking in my BP GP-61. Both pies cooked nicer on the FibraMent Stone but I also changed my recipe so I need to run one more test w/o the FibraMent Stone to figure it all out. Vegan pie for my wife and 3 cheese for me. Crust was really good - I left the sauce a bit chunky and liked it much better but it was a pain to spread. Dough was 30% 00 and 70% AT BB. Thanks for looking....

Lovin' those pies, Norm!  :chef:
Jeff

Offline jvp123

  • Registered User
  • Posts: 3076
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Post a Pic of Your Pie - Daily Update
« Reply #11512 on: February 24, 2018, 03:34:30 PM »
First bar pie in a while. Mainly made out of boredom... Oven only had a low fan and high fan setting but still cooked the top quicker than the bottom.

Awesome, hotsawce!  :chef:
Jeff

Offline norcoscia

  • Registered User
  • Posts: 4009
  • Location: WA
  • I really Love Pizza!
    • MyPizzaMaster
Re: Post a Pic of Your Pie - Daily Update
« Reply #11513 on: February 24, 2018, 04:26:14 PM »
Thanks Jeff, thanks Mike - oregano is so good on the cheese - flavor really pops - that one is a keeper....
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 CaptBob

  • Registered User
  • Posts: 3061
  • Location: Idaho Falls, Id
Re: Post a Pic of Your Pie - Daily Update
« Reply #11514 on: February 24, 2018, 04:39:19 PM »
Paul, Bob, Norm, Lou.......such great work!!!! :chef: :chef: :chef: :chef:
Bob

A D V E R T I S E M E N T


Offline Dwain

  • Registered User
  • Posts: 86
  • Location: Alabama
  • Bon Appétit!
Re: Post a Pic of Your Pie - Daily Update
« Reply #11515 on: February 24, 2018, 05:03:28 PM »
Huge shoutout to Tom for his Emergency Dough. My bride decided mid morning she wanted pizza for supper. This dough pulled my bacon out of the fire. Cheers!

~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~  Big Deck BBQ and Brew

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 30511
  • Location: Texas
  • Always learning
Re: Post a Pic of Your Pie - Daily Update
« Reply #11516 on: February 24, 2018, 05:07:47 PM »
Huge shoutout to Tom for his Emergency Dough. My bride decided mid morning she wanted pizza for supper. This dough pulled my bacon out of the fire. Cheers!
Dwain,

Can you tell us which recipe by Tom you used?

Peter

Offline Dwain

  • Registered User
  • Posts: 86
  • Location: Alabama
  • Bon Appétit!
Re: Post a Pic of Your Pie - Daily Update
« Reply #11517 on: February 24, 2018, 05:19:02 PM »
I saw him on PMQ demonstrate this dough.

http://www.pmq.com/February-2015/Cooking-With-PMQ-Tom-Lehmanns-Emergency-Dough-Recipe/

Bread Flour
Salt 1.75%
Sugar 2%
IDY .375%
Olive oil 2%
Water 60%

Emergency Dough:
Increase yeast by 50%
Decrease sugar by 50%
Increase water by 2 percentage points and water temp by 15*F

Add water, salt, and sugar to mixing bowl. Add flour then IDY on top of flour.

Mix on low speed 2 min. While mixing add oil and continue to mix on low 2 more min.

Increase speed and mix 8 min.

Turn out and form balls (1 oz per inch diameter Pizza: e.g. 14 oz for 14” pizza)

Cover for 1 to 1.5 hrs.

EDIT: Corrected increase in the amount of water
« Last Edit: February 24, 2018, 08:14:22 PM by Dwain »
~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~  Big Deck BBQ and Brew

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 30511
  • Location: Texas
  • Always learning
Re: Post a Pic of Your Pie - Daily Update
« Reply #11518 on: February 24, 2018, 05:40:48 PM »
Dwain,

Thank you. I had played around with some ideas that Tom proposed over at the PMQ Think Tank in 2004 for an emergency type dough, and posted my results at Replies 407 and 408 at https://www.pizzamaking.com/forum/index.php?topic=576.msg27251#msg27251. I also added those links to the collection of emergency type doughs at https://www.pizzamaking.com/forum/index.php?topic=8297.msg71576#msg71576.

Seeing your success with one of Tom's emergency type doughs, I will add your effort to the above collection.

Peter

Offline jeff v

  • Supporting Member
  • *
  • Posts: 2145
  • Location: Winston-Salem, NC
  • I'm Valentino not Varasano :)
Re: Post a Pic of Your Pie - Daily Update
« Reply #11519 on: February 24, 2018, 07:59:41 PM »
2nd time using the steel tonight. Moving the rack up in the oven helped lots. Thanks for the tip Tim! 18hr room temp no knead dough. Tuscan kale, pancetta and cherry tomato was my favorite. Sausage and onion wins best photo.

A D V E R T I S E M E N T