Author Topic: Post a Pic of Your Pie - Daily Update (Read 1475161 times)

foreplease · « **Reply #15040 on:** July 13, 2019, 11:51:56 AM »

Quote from: vdempsey on July 13, 2019, 10:53:52 AM

SD Pizza 100% AP, 66% HR, 8% Starter, 2.6% Salt, 2% Oil

That is a pretty one!

Grease Wheel · « **Reply #15041 on:** July 13, 2019, 12:03:43 PM »

I’m bake in the saddle again!

Swinger-mike · « **Reply #15042 on:** July 13, 2019, 02:11:21 PM »

invertedisdead · « **Reply #15043 on:** July 13, 2019, 02:24:57 PM »

Quote from: Swinger-mike on July 13, 2019, 02:11:21 PM

Looks like a very nice evening!

C6Bill · « **Reply #15044 on:** July 13, 2019, 02:35:26 PM »

your crust looks amazing !!!

Grease Wheel · « **Reply #15045 on:** July 13, 2019, 10:04:43 PM »

Another day, another Parma ham pizza.

Chicago Bob · « **Reply #15046 on:** July 13, 2019, 11:17:32 PM »

Quote from: Grease Wheel on July 13, 2019, 10:04:43 PM

Another day, another Parma ham pizza.

Now that looks like a pie from a good restaurant.

norcoscia · « **Reply #15047 on:** July 14, 2019, 08:17:07 AM »

Two from last night, both 18 inch NY style... made 3 pies but the third was a vegan pizza and no on wants to see that :-)

	Grams	Ounces
Total Flour (100%)	1138.8	40.17
1st Flour All Trumps BB (60%)	683.28	24.10
2nd Flour BRM Organic AP (40%)	455.52	16.07
Water (56%)	637.73	22.50
Yeast (0.35%) SAF Instant Premium	3.99	0.14
Salt (2.4%)	27.33	0.96
Oil (3%) Vegetable	34.16	1.21
Sugar (1%)	11.39	0.40
Total Dough Weight with Residue	1853.4	65.38
Bowl Residue Specified	.75%
Single Ball No Residue	613.2	21.63
Sauce TF = (0.0242)	175	6.17
Cheese TF = (0.0400)	289	10.19
Dough TF = (0.085)
Number Dough Balls = 3
Pizza Size = 18 inches
Date Mixed = 2019-07-12
Date Baked = 2019-07-13

NOTES:

Finished Dough temperature was 82 degrees F
Baked in deck oven ~ 550 degrees F
Cooking Time was ~7 Min.

CaptBob · « **Reply #15048 on:** July 14, 2019, 12:41:45 PM »

Vegan pie for our friends last night. BBQ cauliflower and chick peas , vegan ranch with minced garlic and herbs.

jvp123 · « **Reply #15049 on:** July 14, 2019, 01:45:42 PM »

Quote from: CaptBob on July 14, 2019, 12:41:45 PM

Vegan pie for our friends last night. BBQ cauliflower and chick peas , vegan ranch with minced garlic and herbs.

Super creative and rolled again? for the thin/crispy! Nice!

amolapizza · « **Reply #15050 on:** July 14, 2019, 04:29:18 PM »

My first try of a Da Michele style dough cooked for ~60 seconds at ~510C in my F1 P134H.

EVO/water emulsion, fior di latte, fontina, fresh ricotta and guanciale. Post bake: pecorino al tartufo, truffle oil & black pepper.

nick57 · « **Reply #15051 on:** July 14, 2019, 07:03:49 PM »

With the passing of Pappa Murphy's I decided to celebrate with a pie they wish they made. Another Peter's PJ's clone mod. Had some problems making the dough. It would not smooth out during the mix and was very sticky. Formed it into a shaggy ball and put it in the fridge. My problem may be the large amount of oil I used. I used a tablespoon of oil instead of the usual 1 teaspoon with my earlier PJ mods. The dough looked good when I pulled it from the fridge. It was almost too extensible, but it opened up OK. Did the two stone bake again and after pulling the pie from the oven and letting it rest, I slid it onto the top stone for a minute or so to crisp up the bottom. The crust was very crisp and the chew was softer than My NY style.

For dessert I did not forget the cannoli.

hammettjr · « **Reply #15052 on:** July 14, 2019, 08:47:32 PM »

NY Pizza

Details, including 12 pictures at this link:
https://www.pizzamaking.com/forum/index.php?topic=51924.msg586615#msg586615

Pete-zza · « **Reply #15053 on:** July 14, 2019, 09:07:52 PM »

Nick,

I do not think that the amount of oil you used was the reason why the dough was hard to handle. Rather, I think it was the combined amount of water and oil that was responsible for the dough being so sticky. If you look at the PJ clone dough formulations that I came up with, you will see that in most cases the sum of the amounts of water and oil, in percents, was close to the rated absorption value of the flour used. So, for example, if you wanted to use 5% oil with a flour with a rated absorption value of 62%, you would use a hydration value of about 57%. To use more water, then you would lower the amount of oil. Maybe that is what you had in mind. However, the PJ dough, like many American style doughs, is high in oil quantity.

The above aside, your pizza seemed to survive the measures you took and you ended up with something that looks decent.

Peter

nick57 · « **Reply #15054 on:** July 14, 2019, 09:56:52 PM »

Peter,

You confirmed my suspicion about the oil being a wetting agent. I did not consider the negative effect of the higher hydration of the flour at 61% as compared to 56.5% either. As usual flying by the seat of my pants...that's the fun! Liked the crust, but not how the dough handled. Took my time in opening it so it would not stick to itself. Next attempt will start with 56.5% hydration and still use the same amount of oil. Going to up the TF a bit next time This was a Poolish formula. It was very close to being a hall of shame ending, I knew after the mix I was in trouble. It ended up being a very nice bake. Go figure!

Irishboy · « **Reply #15055 on:** July 14, 2019, 10:08:52 PM »

A pepperoni in the Ardore oven
Caputo Pizzeria with 12 hour poolish

brydon · « **Reply #15056 on:** July 14, 2019, 11:26:51 PM »

New to the site, go easy on me

Here's a pie I made tonight that I've seen a few variations of on this forum. This one has a rosemary and garlic infused olive oil as the base, chorizo sausage, russet potato, mozza, smoked gouda, pasilla peppers, and arugula dressed with lemon juice. I'll definitely be making it again!

CaptBob · « **Reply #15057 on:** July 14, 2019, 11:30:14 PM »

Quote from: brydon on July 14, 2019, 11:26:51 PM

New to the site, go easy on me

Here's a pie I made tonight that I've seen a few variations of on this forum. This one has a rosemary and garlic infused olive oil as the base, chorizo sausage, russet potato, mozza, smoked gouda, pasilla peppers, and arugula dressed with lemon juice. I'll definitely be making it again!

Killer pie!

Chicago Bob · « **Reply #15058 on:** July 14, 2019, 11:39:31 PM »

Quote from: brydon on July 14, 2019, 11:26:51 PM

New to the site, go easy on me

Here's a pie I made tonight that I've seen a few variations of on this forum. This one has a rosemary and garlic infused olive oil as the base, chorizo sausage, russet potato, mozza, smoked gouda, pasilla peppers, and arugula dressed with lemon juice. I'll definitely be making it again!

Gouda love baby 😍

Nice work Bryson... Welcome aboard mate !!

brydon · « **Reply #15059 on:** July 15, 2019, 10:17:09 AM »

Thanks Bobs!