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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1446095 times)

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Offline Grease Wheel

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15880 on: December 14, 2019, 09:07:53 PM »
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Offline Grease Wheel

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15881 on: December 14, 2019, 11:11:41 PM »
Good to the first bite.

The pickled jalapeños did it in. First pie I've tossed out.

Saved the bones for chili and treats for my Quaker. It was interesting eating them out of pizza context... pretty good.


« Last Edit: December 14, 2019, 11:19:19 PM by Grease Wheel »
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Offline wotavidone

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15882 on: December 15, 2019, 03:59:07 PM »
Good to the first bite.

The pickled jalapeños did it in. First pie I've tossed out.

Saved the bones for chili and treats for my Quaker. It was interesting eating them out of pizza context... pretty good.
Not fond of pickled jalapenos?
Mick

Offline Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15883 on: December 15, 2019, 05:03:21 PM »
Not fond of pickled jalapenos?

    🤣.  🙈
"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 #15884 on: December 15, 2019, 06:09:08 PM »
Not fond of pickled jalapenos?

I like the pickled jalapeños. I used them on the pie before I emptied the jar snacking on 'em. Could only figure it was their strong taste that overwhelmed the pizza.

But just now.. Tossed a couple of slices of salami in the frying pan to grease it up a bit before browning some ground meat. It was the salami on the pizza.. rancid! From Costco directly into the freezer. Thawed and rancid! Don't recall the brand but not Columbus.

Lesson for me: When I learn a lesson put that lesson to use. I really like Columbus salami and shouldn't have strayed.

This, all the while crooning the last line of Mom and Dad Waltz!
« Last Edit: December 15, 2019, 06:26:56 PM by Grease Wheel »
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Offline OHpizzaguy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15885 on: December 15, 2019, 06:12:35 PM »
Retro 1950's - NY Style:  4min 30sec bake
Launched directly onto bottom stone at 550 F for 3 min then placed on screen and browned on top stone at 620 F for 90 sec.
I’m so jealous of those who can do higher temps like yours! I’m stuck at 500 max on home convection oven.  I’d love to see what I could do with higher heat options. In the mean time, I’ll just enjoy everyone else’s!
Pizza brings people together!

Offline Grease Wheel

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15886 on: December 15, 2019, 11:01:38 PM »
Yes! - 64% - mozzarella - piquillo peppers -


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Offline wolfamongscrubs

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15887 on: December 16, 2019, 07:05:38 AM »
Good ol classic NY cheese pie last night.  12hr RT, 36 CF.  Screen to steel.
Good pizza takes days to make

Offline jvp123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15888 on: December 16, 2019, 11:35:16 AM »
Good ol classic NY cheese pie last night.  12hr RT, 36 CF.  Screen to steel.

Man that's nice and uniformly thin!  Are you using a rolling pin, Wolf?
Jeff

Offline wolfamongscrubs

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15889 on: December 16, 2019, 12:47:32 PM »
Man that's nice and uniformly thin!  Are you using a rolling pin, Wolf?

Thank you!  I appreciate the nod.
No pin.  Hand stretched.  Funny story....my first job I ever had (junior year of high school) was making pizzas and sandwiches for a local sub shop.  Nothing special as far as pizza quality...we made our own sauce and shredded our own mozz, but used frozen Sysco doughs (gross).  Every so often, we would run out of of the large doughs for 16" pies.  So my cheap boss, rather than telling customers we were out, and unwilling to give up a potential sale, would tell me to use a small 12" dough and "make it work".  I was annoyed at the time, and it wasn't easy at first.  I tore a few doughs up, but eventually got the hang of it and it became part of the job when necessary.  Fast forward 20 years and now, as an adult (who makes pizza at home almost every week), I'm very grateful I was pushed to learn.  Funny how things work out like that sometimes.
Good pizza takes days to make

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Offline jvp123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15890 on: December 16, 2019, 01:33:07 PM »
Thank you!  I appreciate the nod.
No pin.  Hand stretched.  Funny story....my first job I ever had (junior year of high school) was making pizzas and sandwiches for a local sub shop.  Nothing special as far as pizza quality...we made our own sauce and shredded our own mozz, but used frozen Sysco doughs (gross).  Every so often, we would run out of of the large doughs for 16" pies.  So my cheap boss, rather than telling customers we were out, and unwilling to give up a potential sale, would tell me to use a small 12" dough and "make it work".  I was annoyed at the time, and it wasn't easy at first.  I tore a few doughs up, but eventually got the hang of it and it became part of the job when necessary.  Fast forward 20 years and now, as an adult (who makes pizza at home almost every week), I'm very grateful I was pushed to learn.  Funny how things work out like that sometimes.

Ah ok cool - so you're a pro.  You can tell.  Great story and very nice work!  :chef:
Jeff

Offline classicalthunder

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15891 on: December 17, 2019, 11:18:18 AM »
This weekends Pizza:

the 1st two pics are a white pie with aged and fresh mozz, Ezzo pepperoni, and muffuletta mix.  the 2nd two pics are a white pie with fresh and aged mozz, cooked spinach and garlic and hand crushed tomatoes a la Taconelli's in Philly.  The second one looks wonky do to a poor launch, which was most likely the result of too many IPAs

48h CF version of my standard dough recipe (with some help from Tom on locking down the dough mechanics/work flow).  A 485g dough ball for a 16" pie, cooked at 500f on steel for approximately 6 min.
« Last Edit: December 17, 2019, 11:19:55 AM by classicalthunder »

Offline TravisNTexas

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15892 on: December 17, 2019, 01:17:45 PM »
Just gorgeous pies!!
Cheers,
Travis

Offline pizzolo

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15893 on: December 17, 2019, 01:43:39 PM »
Tonight's pies. 64% hydration, 3 h RT ferment and 20h CT in the fridge. The flour I used was Le 5 Stagioni Superiore. Baked on pizza steel 1/4"

Offline classicalthunder

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15894 on: December 17, 2019, 01:52:42 PM »

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Offline norma427

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15895 on: December 17, 2019, 08:55:49 PM »
Morel mushroom pan pizza.

Merry Christmas!

Norma

Offline dvsntt

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15896 on: December 18, 2019, 03:50:14 PM »
Here is my first go at a home-made pizza since joining the forum and using what I have learned. I did not take a photo after I cooked, it, I forgot since I was so eager to taste it.
« Last Edit: December 18, 2019, 06:28:00 PM by Pete-zza »

Offline pizzilla

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Re: Post a Pic
« Reply #15897 on: December 19, 2019, 02:06:28 AM »
Sausage, Artichoke hearts, Onions, Olives and enough garlic to keep vampires away at a 20 mile radius.
« Last Edit: December 19, 2019, 02:09:10 AM by pizzilla »
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Offline Chicago Bob

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Re: Post a Pic
« Reply #15898 on: December 19, 2019, 12:50:24 PM »
Sausage, Artichoke hearts, Onions, Olives and enough garlic to keep vampires away at a 20 mile radius.

   That pizza looks damn good!  :chef:
"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 #15899 on: December 20, 2019, 11:07:24 AM »


   NY'er naan bread pizza!!  😜
"Care Free Highway...let me slip away on you"

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