Post a Pic of Your Pie - Daily Update

[Jersey Pie Boy]

Great, thanks!

[foreplease]

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.

[tkmcmichael]

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.

[foreplease]

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!

[Chicago Bob]

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! 

[foreplease]

   That pizza looks excellently prepared T..... Very nice work! 

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.

[CaptBob]

Pan dough experiment using a variation of the Lahey no knead method....

[jvp123]

Pan dough experiment using a variation of the Lahey no knead method....

Looks tasty! 

[MadMatt]

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. 

[nick57]

 Friday night pizza. NY cheese pie.

[Chicago Bob]

Friday night pizza. NY cheese pie.

great way to spend a Friday night!   

[OHpizzaguy]

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.

[Chicago Bob]

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!!  🙈

[Chicago Bob]

Friday night mushroom naan....7/11's, saputo cheese. Canned shrooms...good. 

[Grease Wheel]

Tonight's pie is dedicated to The United States of America.

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

[Chicago Bob]

Tonight's pie is dedicated to The United States of America.

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

   ....... America loves you. 

[foreplease]

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.

[Chicago Bob]

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.   

[MadMatt]

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

[OHpizzaguy]

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!