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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1227570 times)

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Offline quietdesperation

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14320 on: April 13, 2019, 10:08:50 PM »
Quick tip when using pesto...drain it from oil in a fine-mesh strainer and add it post-bake. Otherwise youíll end up with an overly greasy pie.

thanks mike, much appreciated!
"Is that a pie fit for a king
A wondrous sweet
And most particular thing?" - sweeney todd

Offline Grease Wheel

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14321 on: April 13, 2019, 10:23:26 PM »
Behold the pie.

You know she ate her pizza dancing to the beat..

Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14322 on: April 13, 2019, 10:25:20 PM »
Pan pie, New England Greek  :chef:
That is a beauty, Matt! Man I would like to try that. I used to eat at a Greek place in East Lansing when I was in school called Bellís. It looked similar to yours. Any sharp cheeses on yours?
-Tony

Offline nick57

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14323 on: April 13, 2019, 10:40:56 PM »
Quick tip when using pesto...drain it from oil in a fine-mesh strainer and add it post-bake. Otherwise youíll end up with an overly greasy pie.

Amen brother. I had to use several paper towels to sop up the excess oil from the pesto before serving. That being said, pesto and rotisserie chicken makes for a great pie.

Offline bjc113

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14324 on: April 14, 2019, 09:20:26 AM »
made some Essen1 5 hour doughs.  One of my fav doughs to work with!


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Offline Gian323

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14325 on: April 14, 2019, 02:22:37 PM »
This is what happens when I use supermarket string cheese, a 13x18 winco sicilian pan, and a 14x16 steel.

A little burned, and no gooeyness, but still tasty hahaha

Offline hammettjr

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14326 on: April 14, 2019, 02:39:38 PM »
That is a beauty, Matt! Man I would like to try that. I used to eat at a Greek place in East Lansing when I was in school called Bellís. It looked similar to yours. Any sharp cheeses on yours?

Thanks Tony! 60% cheddar. And a heavily seasoned and thick paste-based sauce...these pies are tasty!

Matt

Offline WillowzA

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14327 on: April 14, 2019, 03:07:29 PM »
A mushroom pizza with a little bit of gruyere and pecorino cooked in the home oven. 7 minute bake. I really enjoyed this one.

Offline Whisky

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14328 on: April 14, 2019, 04:50:12 PM »
Whisky:


On the pies above, and also on the Ardore vs Ooni thread, I noticed your Ardore  bakes are very even across the board. Others have complained of hot spots in the Ardore..how are you getting around that?? Because they look  amazing! Also what are your dough specs...type and fermentation, how long   aged?

Just saw this post JPB. First, I have the saputo floor and have measured the 4 corners of the floor and get the same unevenness in temps as others have noted. I guess all I can tell you is I got better at timing and turning my pizzas. The first few cooks in the Ardore I would have uneven pizzas as well. It bugged me so I started working on correcting that. Just gotta pay attention to it.

The last pizzas I posted were about 46 hour ferment. 42 hours in the fridge and around 4 RT. My yeast amount varies according to the fermentation time. It seems I never do the same thing twice. One weekend will be a 48hr CF, the next 24hr RT, etc. Just depends what I got going on.

I use Caputo Pizzeria, 63%H2O, 2.8% salt, IDY based on Craig's chart.

Offline HansB

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14329 on: April 14, 2019, 04:53:24 PM »
Thin n' tasty!
Hans

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Offline Whisky

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14330 on: April 14, 2019, 04:54:57 PM »
 ^^^ :drool:

Offline Bycurly

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14331 on: April 14, 2019, 04:58:20 PM »
24hr dough. KABF 62% 3% salt sd. 18hr bulk 6hr balled RT.
« Last Edit: April 17, 2019, 04:30:01 PM by Pete-zza »
Brian

Offline Satyen

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14332 on: April 14, 2019, 06:13:11 PM »
24hr dough. KABF 62% 3% salt sd. 18hr bulk 6hr balled RT.
Great job! The fist one is buffalo chicken?

Offline Satyen

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14333 on: April 14, 2019, 06:14:45 PM »
A mushroom pizza with a little bit of gruyere and pecorino cooked in the home oven. 7 minute bake. I really enjoyed this one.
Very nice!

Offline Bycurly

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14334 on: April 14, 2019, 08:00:31 PM »
Great job! The fist one is buffalo chicken?


Correct. I mixed a little buffalo sauce with my garlic whiskey cream sauce for the base. 
Brian

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Offline nickyr

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14335 on: April 14, 2019, 08:26:58 PM »
My first attempt at Detroit style! Based on the Serious Eats recipe. Half mozzarella, half muenster. One with olive oil in the pan and one with shortening (results were comparable). One had Trader Joeís brand vegan Italian sausage, which was awesome (my omnivorous partner thought so too). Lloyd PTSK pans from Detroit Style Pizza Co. Might add a bit more cheese and cook for a minute or two less next time, but overall extremely happy with the results.

Offline nickyr

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14336 on: April 14, 2019, 08:35:05 PM »
24hr dough. KABF 62% 3% salt sd. 18hr bulk 6hr balled RT.

The leopard spots on that first one are absolutely perfect!

Offline Bycurly

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14337 on: April 14, 2019, 09:36:10 PM »
The leopard spots on that first one are absolutely perfect!

Thanks!  That was about 50 seconds. I chickened out after that and dropped the flame some on the others. Mistake.
Brian

Offline HansB

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14338 on: April 17, 2019, 02:37:35 PM »
One minute Roccbox lunch.
Hans

Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #14339 on: April 17, 2019, 02:51:10 PM »
Thatís pretty, Hans. Are those shallots I see?
-Tony

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