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Author Topic: some of tonights pies  (Read 3666 times)

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Offline Chet

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some of tonights pies
« on: August 13, 2010, 08:43:50 PM »
few pics of tonight's pies on a Soapstone

  Chet

Offline Jackie Tran

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Re: some of tonights pies
« Reply #1 on: August 13, 2010, 09:14:03 PM »
Nice looking pies Chet.  Good job.   What temp and how long of a bake?  Are you seeing an improvement in your pies b/c of the new stone?  If so what would you say is better? 

Chau

Offline Chet

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Re: some of tonights pies
« Reply #2 on: August 13, 2010, 09:25:22 PM »


  Jackie

   Yes the new soapstone has me making pies more consistent due to it's thermal mass qualities, I am running my oven in convection wide open at 525, infrared thermometer reads steady at 520deg and I am baking 430grams of 64%  hydration around 15-16" pies for 5-6 min. with no waiting between bakes.

    Chet

Offline Jackie Tran

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Re: some of tonights pies
« Reply #3 on: August 13, 2010, 09:36:05 PM »
Very cool Chet.  I'm glad it worked out well for you.  I'll eventually get one for the home oven or a grill type setup.   The cheese looks done right, along with the crust coloration.  The last pie looks to have an airy rim.  Very nicely done. 

Offline scott123

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Re: some of tonights pies
« Reply #4 on: August 13, 2010, 10:01:46 PM »
Chet, out of all the pizzas you've made, could these be your best?

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Offline jever4321

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Re: some of tonights pies
« Reply #5 on: August 13, 2010, 10:05:05 PM »
I would wolf all of those down. Nice job! ;D

Maybe a dumb question, but I'll ask anyway. Do you pre-cook the sausage before you top the pie with it?
« Last Edit: August 13, 2010, 10:06:53 PM by jever4321 »
-Jay

Offline Chet

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Re: some of tonights pies
« Reply #6 on: August 13, 2010, 10:33:37 PM »
Chet, out of all the pizzas you've made, could these be your best?



  Scott.

        I am not allowed to say, wife is in the same room with me. (Hint)

              Chet

Offline Chet

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Re: some of tonights pies
« Reply #7 on: August 13, 2010, 10:42:02 PM »
I would wolf all of those down. Nice job! ;D

Maybe a dumb question, but I'll ask anyway. Do you pre-cook the sausage before you top the pie with it?

    Jever

   While I was making the pies tonight, I ask my wife what do we have for toppings other than the regular peperoni, we were out of the red peppers as I did last week, they were delicious, have to travel 15 miles to get some more, will get a few jars, my wife made cooked up some sausage yesterday for sausage, onions & peppers with my fresh baked rolls too, so to answer the question, yes the sausage was cooked and it was great.


   Chet

attached are my bread, rolls & foccacia from yesterday

Offline scott123

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Re: some of tonights pies
« Reply #8 on: August 13, 2010, 10:49:59 PM »


  Scott.

        I am not allowed to say, wife is in the same room with me. (Hint)

              Chet

I'm taking that as a yes, Chet. Congratulations  ;D

Online Pete-zza

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Re: some of tonights pies
« Reply #9 on: August 13, 2010, 11:00:18 PM »
Chet,

Did you use the Reinhart dough formulation with baker's percents that I came up with and for which you would only give tme two Gold stars ;D?

Peter

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Offline Chet

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Re: some of tonights pies
« Reply #10 on: August 13, 2010, 11:07:16 PM »
Chet,

Did you use the Reinhart dough formulation with baker's percents that I came up with and for which you would only give tme two Gold stars ;D?

Peter


  Hello Peter

     Yes it is the Reinhart dough formulation, just varying the hydration between 2 flours, but as of tonight, I am down to one flour.

                        Chet

PS good to hear from you again, make that 3 Gold Stars  :)

Offline norma427

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Re: some of tonights pies
« Reply #11 on: August 14, 2010, 09:24:09 AM »
Chet,

Your pizza, bread, rolls and foccacia all look great.   :)

Norma

Offline steel_baker

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Re: some of tonights pies
« Reply #12 on: August 14, 2010, 10:54:36 AM »
Chet,

Your soapstone pizzas & rolls look great. I'm still stuck on just doing sicilians but this winter I'll be attacking thin pies aggressively.

Too hot for me to cook much pizza indoors this time of the year. I have been doing sicilians on the grill and getting great results. I'm going to get a good stone for my grill and start thin pies outside too at some point soon.

steel_baker
steel_baker  :chef:

Offline Chet

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Re: some of tonights pies
« Reply #13 on: August 14, 2010, 02:59:04 PM »
Chet,

Your soapstone pizzas & rolls look great. I'm still stuck on just doing sicilians but this winter I'll be attacking thin pies aggressively.

Too hot for me to cook much pizza indoors this time of the year. I have been doing sicilians on the grill and getting great results. I'm going to get a good stone for my grill and start thin pies outside too at some point soon.

steel_baker


   Hi Steelbaker

    Now this coming winter I am going to try sicilian type again, I did not make anything last year that I can say WOW, but I have been making some Foccacia's over the last month and I think I am going to make a better sicilian on my next try.

                         Chet

Offline steel_baker

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Re: some of tonights pies
« Reply #14 on: August 17, 2010, 02:35:18 PM »
Just called my local countertop place and ordered a piece of 1-1/4" soapstone. Picking it up tomorrow.

The thin pizzas start this weekend.

steel_baker
steel_baker  :chef:

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Offline Tampa

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Re: some of tonights pies
« Reply #15 on: August 18, 2010, 01:25:05 PM »
Chet - Good looking pies.  Any pics to share of the underside??

Steel - Three of us in the Tampa area recently purchased soapstones about 1.25" thick.  I'm not sure about StrayBullet, but Bob and I are back to cordierite because of the 2-3x longer warm up time for thick soapstone (~60 minutes w/ oven on high).  I've got an order in for 3/8" - 1/2" thick soapstone, and will report back when I get it and have results.

Dave

Offline c0mpl3x

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Re: some of tonights pies
« Reply #16 on: August 18, 2010, 02:35:20 PM »
Chet - Good looking pies.  Any pics to share of the underside??

Steel - Three of us in the Tampa area recently purchased soapstones about 1.25" thick.  I'm not sure about StrayBullet, but Bob and I are back to cordierite because of the 2-3x longer warm up time for thick soapstone (~60 minutes w/ oven on high).  I've got an order in for 3/8" - 1/2" thick soapstone, and will report back when I get it and have results.

Dave

why not attach a plate of aluminum to the bottom of the stone to increase the thermal transfer and heat retention?
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Offline Tampa

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Re: some of tonights pies
« Reply #17 on: August 18, 2010, 04:11:07 PM »
bbp,
IMO, that won't help much.   In the end you still have to heat up this massive stone, and that is going to take some time.  I've posted elsewhere that my 3/8" cordierite 16" round is pretty quick to warm up and holds just the right amount of heat for one pizza.  Just right means I can turn off the underside heat before throwing on the pie and the bottom char is the same as if I left the heat on.
Dave

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