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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1425360 times)

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Offline Jersey Pie Boy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15840 on: December 05, 2019, 07:17:20 PM »
Great, thanks!

Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15841 on: December 05, 2019, 07:26:04 PM »
I made more dough than I ended up needing for Thanksgiving dinner rolls. Two nights ago I made bread with part of it and it was delicious. Tonight I thought ‘why not’ and used the rest for pizza. It was very good, a lot of depth of flavor. Trying to count the days at CF. Made poolish Tue 11/26, dough 11/27, pizza tonight 12/5. 10% spelt, 10% WWW. This and a salad made a good meal for us.

-Tony

Offline tkmcmichael

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15842 on: December 05, 2019, 10:09:47 PM »
I made more dough than I ended up needing for Thanksgiving dinner rolls. Two nights ago I made bread with part of it and it was delicious. Tonight I thought ‘why not’ and used the rest for pizza. It was very good, a lot of depth of flavor. Trying to count the days at CF. Made poolish Tue 11/26, dough 11/27, pizza tonight 12/5. 10% spelt, 10% WWW. This and a salad made a good meal for us.
Looks good Tony.

We made some last Saturday and did four with no tomato sauce for something different. Cooked in the Ardore at around 825* stone temp at launch. We were pleased.


Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15843 on: December 05, 2019, 11:00:25 PM »
Looks good Tony.

We made some last Saturday and did four with no tomato sauce for something different. Cooked in the Ardore at around 825* stone temp at launch. We were pleased.
Thanks, Tom. I thought about a white sauce instead of tomato tonight just because the mushrooms I had looked especially good. Also thought about firing up the Ardore. After overdoing it a bit today, physically, I was whipped and took the easy way out indoors. You really have your dough and oven nicely figured out!
-Tony

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15844 on: December 05, 2019, 11:30:58 PM »
I made more dough than I ended up needing for Thanksgiving dinner rolls. Two nights ago I made bread with part of it and it was delicious. Tonight I thought ‘why not’ and used the rest for pizza. It was very good, a lot of depth of flavor. Trying to count the days at CF. Made poolish Tue 11/26, dough 11/27, pizza tonight 12/5. 10% spelt, 10% WWW. This and a salad made a good meal for us.

   That pizza looks excellently prepared T..... Very nice work!  :chef:
"Care Free Highway...let me slip away on you"

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Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15845 on: December 06, 2019, 12:08:10 AM »
   That pizza looks excellently prepared T..... Very nice work!  :chef:
Thanks buddy. I was surprised at how well this dough performed and - more importantly - tasted. When I mixed it the day before Thanksgiving there was 2% melted butter in it. After so many days in the garage fridge it was pretty loose (but not blown) so I started the bake on a screen on tiles. I’ve learned a little more about my relatively new oven, which has helped too. The dinner rolls themselves were a disappointment on Thanksgiving Day but I looked at them with a more critical eye than any of the other people who were with us.


I used some good Gouda for you too! Loved it.
« Last Edit: December 06, 2019, 12:10:15 AM by foreplease »
-Tony

Offline CaptBob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15846 on: December 06, 2019, 12:41:17 AM »
Pan dough experiment using a variation of the Lahey no knead method....
Bob

Offline jvp123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15847 on: December 06, 2019, 01:40:08 AM »
Pan dough experiment using a variation of the Lahey no knead method....

Looks tasty!  :chef:
Jeff

Offline MadMatt

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15848 on: December 06, 2019, 04:10:39 PM »
Just made a dough for tomorrow it will be about 19 hours RT  hopefully it turns out ok.. never done more than 12 hour I think.. usually 8 hour RT

If its ready a few hours early who cares, shape that and put it on some parchment. 


Offline nick57

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15849 on: December 06, 2019, 09:10:05 PM »
 Friday night pizza. NY cheese pie.

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Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15850 on: December 06, 2019, 10:00:05 PM »
Friday night pizza. NY cheese pie.
great way to spend a Friday night!   :pizza:
"Care Free Highway...let me slip away on you"

Offline OHpizzaguy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15851 on: December 06, 2019, 10:30:11 PM »
Friday night pizza. NY cheese pie.
I was hoping to have been making a pie tonight, but home remodeling took precedence. Great looking pie -drool.
Pizza brings people together!

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15852 on: December 06, 2019, 11:13:50 PM »
I was hoping to have been making a pie tonight, but home remodeling took precedence. Great looking pie -drool.
I'm at finish line of a $75k, tore down 4 walls remodel..... Never got in the way of my pizza night.   ;)

Naan bread pizzas have helped...a lot!!  🙈
« Last Edit: December 06, 2019, 11:15:46 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15853 on: December 06, 2019, 11:22:32 PM »
Friday night mushroom naan....7/11's, saputo cheese. Canned shrooms...good. 
"Care Free Highway...let me slip away on you"

Offline Grease Wheel

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15854 on: December 06, 2019, 11:29:36 PM »
Tonight's pie is dedicated to The United States of America.

64%, Mozzarella, sliced cherry tomatoes, red onion, bacon.
A pensive man of philosophic joys.

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Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15855 on: December 06, 2019, 11:50:56 PM »
Tonight's pie is dedicated to The United States of America.

64%, Mozzarella, sliced cherry tomatoes, red onion, bacon.

   ....... America loves you.  :chef:
"Care Free Highway...let me slip away on you"

Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15856 on: December 07, 2019, 12:13:05 AM »
I just reheated the last 2 slices from my pizza above at #15841. While it is impossible to remember each and every pizza from my admittedly checkered past, I honestly cannot recall one that I have made that I liked better. Flavor and texture, including the interior crumb as well as the crispy bottom and edge, were excellent. Limited toppings contributed to the overall enjoyment of the pizza. I wish I had another piece in the fridge I could reheat tonight.

I think I will mix up a big batch exactly like this and CF until and through when our kids are home for Christmas, ranging from 12/18 until 12/25 early. Begin poolish 12/10, make dough 12/11, CF And use any time between 12/18-12/24. This was baked at 500° convect roast for 10 1/2 minutes (400 g dough ball) on a screen on tile for first 8 minutes then directly on the tile for the last 2 1/2 minutes.


Kids are going to want something from the Ardore oven too. I will look through my notes to find which of the  dough formulations that were successful were the least complicated and have a batch ready.
-Tony

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15857 on: December 07, 2019, 12:41:39 AM »
I just reheated the last 2 slices from my pizza above at #15841. While it is impossible to remember each and every pizza from my admittedly checkered past, I honestly cannot recall one that I have made that I liked better. Flavor and texture, including the interior crumb as well as the crispy bottom and edge, were excellent. Limited toppings contributed to the overall enjoyment of the pizza. I wish I had another piece in the fridge I could reheat tonight.

I think I will mix up a big batch exactly like this and CF until and through when our kids are home for Christmas, ranging from 12/18 until 12/25 early. Begin poolish 12/10, make dough 12/11, CF And use any time between 12/18-12/24. This was baked at 500° convect roast for 10 1/2 minutes (400 g dough ball) on a screen on tile for first 8 minutes then directly on the tile for the last 2 1/2 minutes.


Kids are going to want something from the Ardore oven too. I will look through my notes to find which of the  dough formulations that were successful were the least complicated and have a batch ready.

   Glad you found a winner T..... I've always believed that often times the simple vs the complex can produce most favored results.   :chef:
"Care Free Highway...let me slip away on you"

Offline MadMatt

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15858 on: December 07, 2019, 07:45:24 AM »
Just checked my dough  firs time  15/ hour in       was hoping it would rise in 19-20 hour

Did a finger push test it did come back a little. Dough is quite pale, lots of air, very loose and extensiible but I did 62% water 2% oil I think and I'm used to 58% 2%.   Not sure what to do with it, looks hard to shape. 

Took dough out being very careful with it,  reballed it in a way without degassing it too much  now its a ball again.  When I  balled it though, I had a huuuuuuuge air bubble appear but I just pressed lightly on it and it popped. 

https://youtu.be/k5803cR20XI?t=166




Offline OHpizzaguy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15859 on: December 07, 2019, 10:53:36 AM »
I'm at finish line of a $75k, tore down 4 walls remodel..... Never got in the way of my pizza night.   ;)

Naan bread pizzas have helped...a lot!! 
I hear ya! I guess I’m just getting too old to do both!
Pizza brings people together!

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