Author Topic: Post a Pic of Your Pie - Daily Update (Read 2093324 times)

pythonic · « **Reply #3240 on:** May 09, 2015, 02:33:35 PM »

Quote from: RobDude on May 09, 2015, 11:27:25 AM

It doesn't look like much, but this is the best pizza I've made (thanks to Pythonic for the recipe). Did a 72 hour cold rise, used a new brand of pepperoni and cheese. Tasted surprisingly good. The picture looks oddly yellow - I think it's my kitchen lighting/camera.

Nice pie sir.

Chaze215 · « **Reply #3241 on:** May 09, 2015, 07:48:13 PM »

Fired up the oven for the annual "Feed The Neighborhood" party. The 2015 mobile season begins next Saturday!

Qarl · « **Reply #3242 on:** May 09, 2015, 10:31:40 PM »

Nice looking pie here folks! I'm hungry!

DDT · « **Reply #3243 on:** May 09, 2015, 11:11:43 PM »

Hi All,
Second dough ball of my first beer in recipe trial. First one burnt on bottom because I also used my bbq for the first time. This time I did I it in my tried and true kitchen oven for 6 min. Prob 71/2 would have been perfect.
San Marzano sauce with a little pesto, rstd. eggplant, hot cheery peppers, fresh mozzarella. Thanks for lookin,
D

moose13 · « **Reply #3244 on:** May 10, 2015, 01:12:31 AM »

Long time no pizza, Come to papa!

CaptBob · « **Reply #3245 on:** May 10, 2015, 01:29:09 AM »

And there's the Moose Man! Great pie! And we've missed ya!.....

moose13 · « **Reply #3246 on:** May 10, 2015, 01:33:10 AM »

Thanks brother Bob!

nick57 · « **Reply #3247 on:** May 10, 2015, 06:05:09 PM »

Been craving a Chi town thin after seeing all good looking ones that have been posted recently. Made with Garvey's sauce and Premio Italian sausage doctored up with crushed fennel and sweet anise.

jvp123 · « **Reply #3248 on:** May 10, 2015, 09:56:26 PM »

This thread is making me very hungry and humble in my pie making skills. Kudos to you Chaz, DDT, Moose, and Nick. All stellar pies!

parallei · « **Reply #3249 on:** May 10, 2015, 10:52:38 PM »

Snow here last night, so my first attempt at a bar/tavern style. Tomato, mozz, shiitake mushroom, sausage, red onion and fresh basil after the fact.

CaptBob · « **Reply #3250 on:** May 10, 2015, 10:56:28 PM »

That looks perfect for a snowy night Paul. Well done!

gixxer · « **Reply #3251 on:** May 10, 2015, 11:49:11 PM »

Got to cook a few for my family finally, they have been chomping at the bit to try some of my pizza. Everything came out great! except for the 500° grill stripe I got on my forearm from the grate... One white pie, two plain pies, and a pan of cheesesticks. Sorry, no whole shots of the white pie. Everybody had not one complaint. This week is experimentation time... Trying an 80% hyd dough just to see what happens. The cheesesticks were 73% so we shall see... Those crumb shots not only look great, but the picture quality is prob my best yet.

parallei · « **Reply #3252 on:** May 11, 2015, 06:30:08 PM »

Quote from: CaptBob on May 10, 2015, 10:56:28 PM

That looks perfect for a snowy night Paul. Well done!

Thanks Bob!

Quote from: gixxer on May 10, 2015, 11:49:11 PM

Those crumb shots not only look great, but the picture quality is prob my best yet.

Yep.....looks good, gixxer!

moose13 · « **Reply #3253 on:** May 11, 2015, 07:12:14 PM »

Snow here last night, so my first attempt at a bar/tavern style. Tomato, mozz, shiitake mushroom, sausage, red onion and fresh basil after the fact.

Yow!
Looks awesome

parallei · « **Reply #3254 on:** May 11, 2015, 07:55:46 PM »

Quote from: moose13 on May 11, 2015, 07:12:14 PM

Snow here last night, so my first attempt at a bar/tavern style. Tomato, mozz, shiitake mushroom, sausage, red onion and fresh basil after the fact.

Yow!
Looks awesome

Thanks Moose!

Jakew81 · « **Reply #3255 on:** May 11, 2015, 08:02:03 PM »

Made a NY'ish emergency dough tonight. 2 hrs from start to finish and it was definitely still better than any "New York" style I have ever bought around here. I know it is not authentic, but I am really digging Chellino Scamorza cheese lately too. Great looking pies everybody!

Pete-zza · « **Reply #3256 on:** May 11, 2015, 08:46:19 PM »

Jake,

For an emergency type pizza, yours looks very good. Can you tell us which dough recipe you used and any other pertinent details?

Peter

Jakew81 · « **Reply #3257 on:** May 11, 2015, 09:08:17 PM »

Quote from: Pete-zza on May 11, 2015, 08:46:19 PM

Jake,

For an emergency type pizza, yours looks very good. Can you tell us which dough recipe you used and any other pertinent details?

Peter

Peter
Coming from you that means quite a bit. Thank you.

16 inch pizza on a screen at 550 degrees TF 0.09555
100% flour 316.65 grams
62% water 196.33 g
2% IDY 6.33 g
3% salt 9.5 g
2% Olive Oil 6.33 g
3% sugar 9.5 g
Total 172% 544.65 g no bowl residual. Final ball actually weighed 544

Mixed in my bread machine on dough setting for six minutes. Hand kneaded about 1 minute. Balled and lightly sprayed with pam, placed in zip lock bag. Sat in metal pie plate and placed in an oven that was preheated at 350 for about one and a half or two minutes. Light was left on and warmed in the oven for about an hour. Taken out and dipped in flour then pressed out with finger tips carefully, as to not degass the cornicione. Placed on cold screen, dressed and topped, Baked on bottom rack for about 7 1/2 minutes. Took out about two minutes after cheese began to boil when crust looked just right. I have more pictures but all taken on my Iphone, and the ones I posted took some time to orient correctly. Let me know If you would like any more info.

Pete-zza · « **Reply #3258 on:** May 11, 2015, 09:56:33 PM »

Jake,

Thank you for the information. Your pizza is like a cross or hybrid between the NY and American styles of pizza, and reminded me of the pizzas I experimented with in the thread at

http://www.pizzamaking.com/forum/index.php?topic=1707.msg15310#msg15310

Can you tell me what kind and brand of flour you used to make your pizza, the sauce recipe you used, and also the bake temperature? I'd like to add your dough recipe to the list of emergency dough recipes (at http://www.pizzamaking.com/forum/index.php?topic=8297.msg71576#msg71576).

Peter

gixxer · « **Reply #3259 on:** May 11, 2015, 11:01:14 PM »

Quote from: parallei on May 11, 2015, 06:30:08 PM

Thanks Bob!

Yep.....looks good, gixxer!

Thanks!