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


Author Topic: That elusive yet "Perfect" pie  (Read 70024 times)

0 Members and 1 Guest are viewing this topic.

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #180 on: July 16, 2011, 02:28:43 AM »
Carbon... ;D
« Last Edit: July 16, 2011, 02:41:21 AM by doodneyy »

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #181 on: August 08, 2011, 02:47:34 AM »
for the neighbors.."Once again"

Offline DrivenAgain

  • Registered User
  • Posts: 49
  • Location: Clarksburg, MD
    • Gems By J.Wade
Re: That elusive yet "Perfect" pie
« Reply #182 on: August 08, 2011, 10:06:18 AM »
Doodneyy, your pies look absolutely amazing!!!  That must be some serious heat youre cooking in.

Offline RobynB

  • Lifetime Member
  • *
  • Posts: 657
  • Location: Scotts Valley, CA
Re: That elusive yet "Perfect" pie
« Reply #183 on: August 08, 2011, 06:43:28 PM »
Wow, your pizzas, as always, look incredible - and your photos are stunning!  Those are frame-worthy, and drool-worthy, photos.

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #184 on: August 16, 2011, 04:03:03 AM »
6
« Last Edit: August 16, 2011, 04:09:42 AM by doodneyy »

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


Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #185 on: August 16, 2011, 04:03:49 AM »
Six Pack...

m.

Offline Jackie Tran

  • Supporting Member
  • *
  • Posts: 8129
  • Location: Albuquerque NM
Re: That elusive yet "Perfect" pie
« Reply #186 on: August 16, 2011, 07:18:57 AM »
Very nice looking pies doodney.  Not sure if I asked already, but how long are these baking for and what flour are you using?

These look crunchy/crispy, were they?

Thx,
Chau

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #187 on: August 16, 2011, 11:09:21 PM »
Thanks Chau,

Last night it was about 80sec to 120 sec.  The oven is hot 850-950 & the baking surface is around 825-875.
My dough is very wet when I have a hot floor as I am sure yours is.
They where very fluffy & light!.

m.

Very nice looking pies doodney.  Not sure if I asked already, but how long are these baking for and what flour are you using?

These look crunchy/crispy, were they?

Thx,
Chau

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 21194
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: That elusive yet "Perfect" pie
« Reply #188 on: August 17, 2011, 11:38:15 AM »
Six Pack...

Is it my eyes going bad, or are there actually 7 beautiful pies in that picture?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #189 on: August 26, 2011, 02:16:01 AM »
Is it my eyes going bad, or are there actually 7 beautiful pies in that picture?
TX,
Thanks for lookin...I was headed to Canada for the weekend & thought I would give our neighbors some fireson..

m.
« Last Edit: August 26, 2011, 02:29:25 AM by doodneyy »

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


Offline Jackie Tran

  • Supporting Member
  • *
  • Posts: 8129
  • Location: Albuquerque NM
Re: That elusive yet "Perfect" pie
« Reply #190 on: August 26, 2011, 06:28:25 AM »
Doodneyy, nice crumb shot.   I take it you have found your perfect?  Is this caputo 00 or is there sow bread flour blended in?

Thx
Chau

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #191 on: August 30, 2011, 03:08:43 AM »
Thank you Chau...
No 0... it is pure USA grown & harvested!
Let "The Shepard be your guide"... ;)
If you don't Like to follow "The Shepard" just go with his "Grain"...  ::)

m.
« Last Edit: August 31, 2011, 01:00:48 AM by doodneyy »

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #192 on: September 02, 2011, 10:41:01 PM »
You guys are too serious..It's Shepard's grain flour.

Offline Jackie Tran

  • Supporting Member
  • *
  • Posts: 8129
  • Location: Albuquerque NM
Re: That elusive yet "Perfect" pie
« Reply #193 on: September 02, 2011, 11:03:10 PM »
doodney, that was my first guess when you first posted.  I just forgot to reply.  Is it AP, bread flour, or high gluten flour that you are using at high temps?  Nice looking pies btw.  ;)

Chau

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 21194
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: That elusive yet "Perfect" pie
« Reply #194 on: September 03, 2011, 10:43:29 AM »
dood, I love the look of your pies. The beautiful crust, the awesome charring on the edges of the pepperoni; and the perfectly melted cheese mixing with the tomatoes and pepperoni grease is just beautiful.

CL
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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


Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #195 on: September 06, 2011, 01:44:20 AM »
Thank you Tran-man & Tx..
I must say...
You two have multitudes of Fantastic looking pizza... & I have no qualms they are perfecto!
Here's lookin @ you..
« Last Edit: September 06, 2011, 01:51:26 AM by doodneyy »

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #196 on: September 25, 2011, 12:57:01 AM »
& then....too many fires

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 21194
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: That elusive yet "Perfect" pie
« Reply #197 on: September 25, 2011, 05:03:36 PM »
I dig the macro shots, but would love to see some of your whole pies too.

CL
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #198 on: October 29, 2011, 02:28:31 AM »
bummed-out
They Grow in "ovens' built from...
m.

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: That elusive yet "Perfect" pie
« Reply #199 on: November 13, 2011, 12:39:12 AM »
I dig the macro shots, but would love to see some of your whole pies too.

CL
X-rated

m.
« Last Edit: November 13, 2011, 01:34:50 AM by doodneyy »

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


 

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

wordpress