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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1193675 times)

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Offline Pete-zza

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13360 on: November 10, 2018, 10:10:42 AM »
Damn Josh, love that red top!

 ^^^

Peter

Offline Jersey Pie Boy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13361 on: November 10, 2018, 11:56:13 AM »
Me too!

Offline jvp123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13362 on: November 10, 2018, 01:14:09 PM »
Jeff

Offline QwertyJuan

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13363 on: November 10, 2018, 02:37:51 PM »
Me three!  :chef:

Me 4! I've always loved that look. If I thought I could sell something like that here I would. I might sell 2 or 3 cheese pizzas a week.

Online HansB

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13364 on: November 10, 2018, 08:41:32 PM »
Last of the weekend bakes. Different flours and different workflows. This one was Whole Foods Organic unmalted AP, not my favorite flour.

Post #13,344 first pie was Malino Marino 00. The 1st on post #13,349 was 5 Stagioni. Those were my favorites.
Hans

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Offline parallei

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13365 on: November 10, 2018, 10:35:54 PM »
Last of the weekend bakes. Different flours and different workflows. This one was Whole Foods Organic unmalted AP, not my favorite flour.

Looks good!  What are the toppings?

Online HansB

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13366 on: November 10, 2018, 10:38:40 PM »
Thanks. It's parm, mozz, basil, nduja and pepperoni.
Hans

Offline bjc113

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13367 on: November 11, 2018, 07:31:08 AM »
made 3 last night - gluteboy's recipe, 4 day CF.

pep, pep/oil cured olives, pep/jalapeno


Offline theron

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13368 on: November 11, 2018, 01:56:29 PM »
Today's Try :)
« Last Edit: November 11, 2018, 04:16:32 PM by Pete-zza »

Offline hammettjr

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13369 on: November 11, 2018, 02:13:19 PM »
made 3 last night - gluteboy's recipe, 4 day CF.

pep, pep/oil cured olives, pep/jalapeno

Love it!
Matt

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Offline hammettjr

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13370 on: November 11, 2018, 02:15:04 PM »
Today's Try :)

Wow. When I first saw the unbaked pie I wasnt expecting that melt!
Matt

Offline timgiuffi

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13371 on: November 11, 2018, 03:05:52 PM »
Pepperoni and pickled jalapenos. Iíve been increasing the amount of fresh milled flour in my dough. This one had about 70%.
Tim

Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13372 on: November 11, 2018, 03:58:04 PM »
That is a good looking one, Tim. Great day for it too.
-Tony
Enjoy every sandwich. - Warren Zevon

Offline invertedisdead

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13373 on: November 11, 2018, 04:42:51 PM »
Nice one Tim!!
the proof is in the pizza

Offline nick57

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13374 on: November 12, 2018, 05:43:19 PM »
 Today is National Pizza With Everything Day...except anchovies. I decided to do my part. Being a bit of a troublemaker, I made the opposite, a NY style cheese pie. I was short on time and had 6 hours for my poolish to do it's magic. I used warm water in the poolish and placed it in the oven with the light on. It looked and smelled like my overnight poolish. As for the dough, the finished ball temp was 75 degrees. I left the ball covered on the counter for 90 minutes then placed in the fridge for 15.5 hours. I put the dough ball on the counter for 3 hours instead of my usual 2 hours. I could not tell any difference from my usual overnight poolish and 24 hour ferment. I will use this procedure again if short on time.

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Offline norcoscia

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13375 on: November 12, 2018, 05:54:14 PM »
Crust looks great nick - I just turned on my oven :-)
Norm
Baker's Pride GP-61 NG, Baker's Pride M02T 220V, PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline norcoscia

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13376 on: November 13, 2018, 09:03:20 AM »
Two from last night, vegan for my wife (which was really good). It had sliced black olives, thin sliced sweet onions, mushrooms, pizza peppers (from our garden),  artichokes, Miyoko's mozzarella (vegan cheese), and arugula post bake. She made her own sauce and it was the best!


Mine was a three cheese blend with some tiny Delallo pepperoni - both were 18 inch pies. Details in my calculator notes section.

GramsOunces
Total Flour (100%)
778.48
27.46
1st Flour All Trumps BB (70%)   
544.93
19.22
2nd Flour AnnA TIPO 00 (30%)   
233.54
8.24
Water (60%)
467.09
16.48
Yeast (.35%) IDY
2.72
0.1
Salt (2%)
15.57
0.55
Oil (4%)
31.14
1.1
Other VWG (.25%)
1.95
0.07
Single Ball
642.05
22.65
Sauce TF = (0.0347)
250
8.82
Cheese TF = (0.0599)
432
15.24
Dough TF = (0.089)
Number Dough Balls = 2
Pizza Size = 18 inches
Date Mixed = 2018-11-09
Date Baked = 2018-11-11
NOTES:
3 day CF dough, 300 grams cold water with 167 grams room temp. Yeast aded to room temp water. Mixed to shaggy ball then 10 minute rest in the refrigerator. Set of stretch and folds then back into refrigerator for 10 minutes to hydrate.
Premix temperature 67 degrees, mixed in KA at speed 3 and 4 for ~7 1/2 minutes. Finished dough temperature was 78 degrees.
Cheese was a blend of Part Skim mozzarella (156 grams), w/ 205 grams of sliced TJ French Fromage cheese, the remainder was a nice mild provolone I finally found. Cheese was topped with grated Parmigiano Reggiano.
My sauce was a mix of Full Red and 7/11 (70/30), with water, sugar, oregano, red pepper flakes, salt and a garden pepper powder/ tomato powder mix. Also added 2 tsp EVOO & Calabrian Chili Peppers. Sauce was topped with grated Pecorino Romano. Baked for 9 minutes at 500 degrees F.

« Last Edit: November 13, 2018, 10:23:46 AM by norcoscia »
Norm
Baker's Pride GP-61 NG, Baker's Pride M02T 220V, PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline Hermit

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13377 on: November 13, 2018, 09:38:46 AM »
Those both look great Norm!  :drool: Love the pepperoni pie especially  :pizza: :pizza: :pizza:

Offline Josh123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13378 on: November 13, 2018, 08:14:37 PM »
Queens inspired juicer. Extra napkins needed!

Offline hammettjr

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Re: Post a Pic of Your Pie - Daily Update
« Reply #13379 on: November 13, 2018, 08:17:23 PM »
Queens inspired juicer. Extra napkins needed!

My dream slice!!! What'd you do differently? More sauce and more cheese?
Matt

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