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Offline Mrdennycrane

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1240 on: August 22, 2014, 08:22:34 PM »
Love the way those look! Kudos!  Would love to hear more about your dough formulation if possible.

A few months ago I searched the internet for a dough similar to pepes pizza in new haven ct. Been tweaking this recipe over past few months.

 5 1/4 cups (24 ounces by weight) bread flour
2 teaspoons (0.5 oz.) kosher salt
1 1/4 teaspoons (0.14 oz.) instant yeast (or 1 1/2 teaspoons active dry yeast dissolved in the water)
2 tablespoons (1 oz.) olive oil
1 tablespoons (1/2 oz.) sugar or honey (I did half and half)
2 1/4 cups (18 oz.) room temperature water (less if using honey or oil)


The process is a lot of mixing then letting sit about 4 or 5 times, then kneading  on a lightly oiled surface.

I think it still needs adjusting but it's getting there!

Offline Mrdennycrane

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1241 on: August 22, 2014, 08:23:48 PM »
Oh yeah 6 hours refrigerated followed by hour or more room temp makes it very easy workable dough. Love working with this dough.

Offline jvp123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1242 on: August 22, 2014, 08:37:08 PM »
A few months ago I searched the internet for a dough similar to pepes pizza in new haven ct. Been tweaking this recipe over past few months.

 5 1/4 cups (24 ounces by weight) bread flour
2 teaspoons (0.5 oz.) kosher salt
1 1/4 teaspoons (0.14 oz.) instant yeast (or 1 1/2 teaspoons active dry yeast dissolved in the water)
2 tablespoons (1 oz.) olive oil
1 tablespoons (1/2 oz.) sugar or honey (I did half and half)
2 1/4 cups (18 oz.) room temperature water (less if using honey or oil)


The process is a lot of mixing then letting sit about 4 or 5 times, then kneading  on a lightly oiled surface.

I think it still needs adjusting but it's getting there!

I especially like your mixing and fermentation method.  And 75% water is interesting.
Thank you very much for sharing!  And, like Don said, I love the look of your crust.
« Last Edit: August 22, 2014, 08:56:37 PM by jvp123 »
Jeff

Offline jsaras

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1243 on: August 22, 2014, 10:32:49 PM »
This is a "Northridge Yuppie" Pizza (aka "NY" Pizza - TM, All Rights Reserved).

Caputo Metro flour with 1%  Mexican avocado oil, my microwave extraction pizza sauce,  three-cheese blend (Saputo mozz, asiago,
sharp white cheddar), Volpi pepperoni, sweet Italian sausage, green & kalamata olives.  The crust was brushed garlic-infused olive oil and
fresh basil after the bake.  Baked in the Blackstone oven at 600-ish degrees for 5:00.

This was my first use of Caputo Metro flour in the Blackstone.  It yielded a pie with a little more chew than a similar pizza I made a few days ago using GM Superlative.  It certainly has the potential to make good NY pizzas of all varieties.
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Offline CaptBob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1244 on: August 22, 2014, 11:19:11 PM »
Great pie Jonas!!

Bob
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Offline jvp123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1245 on: August 23, 2014, 12:02:53 AM »
This is a "Northridge Yuppie" Pizza (aka "NY" Pizza - TM, All Rights Reserved).

Caputo Metro flour with 1%  Mexican avocado oil, my microwave extraction pizza sauce,  three-cheese blend (Saputo mozz, asiago,
sharp white cheddar), Volpi pepperoni, sweet Italian sausage, green & kalamata olives.  The crust was brushed garlic-infused olive oil and
fresh basil after the bake.  Baked in the Blackstone oven at 600-ish degrees for 5:00.

This was my first use of Caputo Metro flour in the Blackstone.  It yielded a pie with a little more chew than a similar pizza I made a few days ago using GM Superlative.  It certainly has the potential to make good NY pizzas of all varieties.

Nice one Jonas .. my wife walked by and said that she loved the foldable slice pic.  So you have another fan.  I'm now one step closer to a Blackstone.  ;D
Jeff

Offline norma427

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1246 on: August 23, 2014, 04:58:58 AM »
Jonas,

Awesome!

Norma

Offline jsaras

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1247 on: August 23, 2014, 10:03:49 AM »
Things have never been more like today than they are right now.

Offline Donjo911

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1248 on: August 23, 2014, 10:29:28 AM »
Jonas! You've got mad pizza skills! That is a great looking pie (as always.) Glad to see you like the A Metro flour. Often we see Italian chefs making small batches of dough by hand and you see how resilient the dough is at the end of kneading vs. using a mixer. How did you handle this dough. Also, I wonder what you thought about how the dough came together. Did you notice any difference between it and your regular GM Superlative? I was particularly interested in how it would turn out on a BS. Great result without question. And I have got to try your topping combination
 :drool:
Cheers,
Don
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Offline jsaras

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1249 on: August 23, 2014, 10:48:07 AM »
Hi Don,

This was an impromptu IDY pizza.  I used a food processor for 20-30 seconds to bring the ingredients together.  I then hand kneaded it for about the same amount of time and then I performed a stretch and fold and quickly balled it.

This particular dough ball was a bit too easy to open.  That may have be attributable to a bit too much water or maybe the fermentation went farther than optimal (I slowed it down by putting it in the fridge for a couple of hours toward the end).  If I were less experienced handling the dough would have been a problem. 

My wife, who is an honest critic, thought it was terrific.

Next time I plan on dropping the hydration by 2% and using sourdough, which is allowed under the Northride Yuppie (NY) specification :-p
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Offline moose13

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1250 on: August 23, 2014, 10:48:21 AM »
That looks killer man!

Offline Donjo911

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1251 on: August 23, 2014, 11:20:01 AM »

This particular dough ball was a bit too easy to open

"which is allowed under the Northride Yuppie (NY) specification :-p"


 I frequently had similar problems with slack dough with A Metro flour unless I cut it with AP. which is kinda "what's the point!?" At the time, I wondered if it was largely my poor dough management skills while doing multi day cold ferments with ADY.  Once I went to SD and controlled 60*-ish temperature ferments, the slackness of dough all but went away. I too backed off on the hydration in both cases and that also helped a lot. I don't think the A Metro absorbs as much or as quickly as AP and other flours typically used on the forum for home pizza.


Northridge Yuppie-style. I love how and why you say that & like your style!  :-D
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Offline mkevenson

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1252 on: August 23, 2014, 11:22:22 AM »
Dems BIG pies! Was going to ask the ball weight but then saw the pie. MMMMM MMMMMM good eatin'
Thanks for sharing. Good luck on your forthcoming business venture.
Mark
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Offline mitchjg

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1253 on: August 23, 2014, 01:04:23 PM »
Jonas:

The  pie looks really good!  And, thanks a lot for being a pioneer with the Metro flour.  I like the thought (and admire the work!) you put in to assemble the toppings.  Glad it turned out with your wife's approval. :)

Question: Compared to the bake times you get with other flours, did you find this flour to be the same, shorter, longer?  I am curious about how well you thought it browned or if you had to let it go longer than usual to get it to brown.  And, was that why the texture was a bit chewier (maybe tougher?) than what you are otherwise producing? 

Thanks,
Mitch

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Offline c0mpl3x

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1254 on: August 23, 2014, 01:39:03 PM »
Jon,

Did you forget the yeast and its quantity?

Peter

.5% and countertop rise. oops
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Offline jimbofett

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1255 on: August 23, 2014, 02:21:38 PM »
Todays effort


let it sit ihe fridge 1 more day than previous attempts


Online Pete-zza

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1256 on: August 23, 2014, 04:22:08 PM »
Jon,

This is what your recipe looks like from a baker's percent perspective:

Sam's Club High-Gluten Flour (100%):
Water (62%):
IDY (0.50%):
Salt (1%):
Extra Virgin Olive Oil (1%):
Vegetable (Soybean) Oil (3.3%):
Honey (1%):
Total (168.8%):
600 g  |  21.16 oz | 1.32 lbs
372 g  |  13.12 oz | 0.82 lbs
3 g | 0.11 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
6 g | 0.21 oz | 0.01 lbs | 1.07 tsp | 0.36 tbsp
6 g | 0.21 oz | 0.01 lbs | 1.33 tsp | 0.44 tbsp
19.8 g | 0.7 oz | 0.04 lbs | 4.36 tsp | 1.45 tbsp
6 g | 0.21 oz | 0.01 lbs | 0.86 tsp | 0.29 tbsp
1012.8 g | 35.72 oz | 2.23 lbs | TF = N/A
Note: Dough is for use in a 14" x 10" pan; corresponding thickness factor = 35.72/(14 x 10) = 0.18371; no bowl residue compensation

Peter

Offline waynesize

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1257 on: August 23, 2014, 08:11:15 PM »
Made this one, inspired by others using fresh tomatoes. Tasted pretty good.

Offline Chaze215

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1258 on: August 23, 2014, 10:37:02 PM »
Here's a white pie baking up today. I hit it with a drizzle of balsamic glaze post bake. One of my favorites!
Chaz

Offline c0mpl3x

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Re: Post a Pic of Your Pie - Daily Update
« Reply #1259 on: August 23, 2014, 11:37:52 PM »
Jon,

I assumed that you used IDY and regular salt. If that is correct, does this look right to you?

Sam's Club High-Gluten Flour (100%):
Water (62%):
IDY (0.50%):
Salt (1%):
Extra Virgin Olive Oil (1%):
Vegetable (Soybean) Oil (3.3%):
Honey (1%):
Total (168.8%):
600 g  |  21.16 oz | 1.32 lbs
372 g  |  13.12 oz | 0.82 lbs
3 g | 0.11 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
6 g | 0.21 oz | 0.01 lbs | 1.07 tsp | 0.36 tbsp
6 g | 0.21 oz | 0.01 lbs | 1.33 tsp | 0.44 tbsp
19.8 g | 0.7 oz | 0.04 lbs | 4.36 tsp | 1.45 tbsp
6 g | 0.21 oz | 0.01 lbs | 0.86 tsp | 0.29 tbsp
1012.8 g | 35.72 oz | 2.23 lbs | TF = N/A
Note: Dough is for use in a 14" x 10" pan; corresponding thickness factor = 35.72/(14 x 10) = 0.18371; no bowl residue compensation

Peter

looks right. it was a damn good pan pizza. thickest i've made that has been 'doughy and cooked' by far. i sprayed the pan with a 50/50 guess of butter and olive oil spray, spread the dough (not worked or balled or anything) and let it rise. too easy for how good it turned out.  also, my water used was a filtered only well water, pH around 8.2.
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