Post a Pic of Your Pie - Daily Update

[foreplease]

This was a side by side reballing vs not reballing experiment with a formula and work flow very little changed from what has performed well before. Changed type of salt and included 15% spelt. These were not different enough for me to conclude anything beyond I need to try it again. I intended to bake hot in an Ardore but then baked inside at 500 convect. I’m almost sure the poor oven spring and lack of seeing and tasting a difference sprung from that. We enjoyed eating them (and making).


A longer explanation with more pics is at this link. Another post from last night with the formula and what I was trying to do is a couple posts above the link below.


https://www.pizzamaking.com/forum/index.php?topic=36684.msg600544#msg600544


1 not reballed, baked
2 reballed, baked

[pizzilla]

This turned out simply awesome, the wife n' I back in the day used to order from this little pizza shack down the street from our dump errrr apartment, since she was a vegetarian back then, we'd always get an olives and onions. So I thought why not put it on steroids, here we have our black and Kalamata olives, green, sweet and red onions with artichoke hearts.

[pizzadwpizza]

Made some Sicilian - happy with the cook but it was a lot chewier than I would have liked (used APF) - going to try higher protein flour this week. 65% hydration. Any other tips for getting airier and less chewy?

[jsaras]

KABF 100%, Water 80%, Salt 2.2%, IDY 0.03% 18 hours RT fermentation.  I made a 147 gram dough ball and baked it in an 8-inch non-stick cake pan just to test drive 80% hydration.  Topped with mozz and oregano after a 4 minute par-bake at 550F.  It then spent a couple of minutes under the broiler.

[Jackitup]

Made some Sicilian - happy with the cook but it was a lot chewier than I would have liked (used APF) - going to try higher protein flour this week. 65% hydration. Any other tips for getting airier and less chewy?

Iron fist, velvet glove......assertive, but gentle when getting the dough to the edges of the pan, letting the pan rising phase to do the last of the spreading. Very hot oven initially to get that spring, turn down as needed till center is 203°ish. I like to do mine on a stone on spite of it being in a pan. If the bottom isn't quite there, then I can just slide it out of the pan onto the stone. My workflow anyway.......

[norcoscia]

Having some stone work done so made 6 pizzas for the crew - got photos of 3 :-)

[CaptBob]

Having some stone work done so made 6 pizzas for the crew - got photos of 3 :-)

Beautiful Norm!!!

Sure good to hear from ya!!!

[Grease Wheel]

Having some stone work done so made 6 pizzas for the crew - got photos of 3 :-)

I think the crew will remember your project for a long time. Forever maybe? Heck, I'll be dreaming about your pies for a week. -Edited here to say man, that's the stuff!

When I take my car to the dealer for service I always leave a couple of dozen doughnuts on the passenger's seat and tell the manager the guys should help themselves. Can't hurt. 

[foreplease]

Having some stone work done so made 6 pizzas for the crew - got photos of 3 :-)

Is there anything else you need to have done? I am available! Nice story and great looking pizzas.

[norcoscia]

Thanks for the kind words Grease Wheel, Tony and Bob - I appreciate it - hope you guys have a great time during the upcoming holiday months and make a lot of pizza dreams come true :-)

[nostro]

Margherita + serrano ham , 90s bake caputo blu flour.

[wotavidone]

Margherita + serrano ham , 90s bake caputo blu flour.

Nice! And I don't say that just because my wife looked over my shoulder and asked "Have you put up some pictures of your pizzas?" 

[foreplease]

Margherita + serrano ham , 90s bake caputo blu flour.

Absolute perfection. Just beautiful!

[Harsh2206]

Marg from last night. Cooked in home oven.

[naval2006]

0.15 TF pan pizza used around 80ml oil in pan.. 14"


8 hours room temp like pretty much all my pizza

Mixed dough,  started to shape it with rolling pin and hand to rough size.  Had to take some breaks to relax the dough of course as the doughs unfermented and just been mixed.

Let it rise in the pan of oil for 8 hours.

Baked about 15 mins  180c on a slightly preheated steel (I had oven higher then turned it right down to 180c before I put pizza in)



12oz of mozarella cheese and some parmigiano reggiano shavings and some bog standard pepperoni




Pizza was about as thick as my thick thumb soft like a pillow should have taken pic of the side.


I'm trying to use less oil, I started with 100ml but with 80ml there seemed like I could use a lot less.

I always look down on pan pizza.  It's definitely my lack of dexterity.  Your pizza is impresive, mate,

Alex

[jsaras]

Sourdough Neapolitan.  Flour - 100%, Water - 62%, Salt - 2.5%, 7.5% sourdough starter.   

[Grease Wheel]

Festive!

[GumbaWill]

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 :-

Hey, norcoscia.
Very nice 18" pies. That is my go to size. I go a little heavier on the sauce and mozzarella. You never have a problem with your pizza sticking to that new looking shinny screen? I was having a bear of a time till I seasoned mine. Now they never stick anymore. 

[Grease Wheel]

I've a few technical issues yet to understand and address but...

64%, Cento puree, LMPS/PR, 'chov'.

Oh, that's the way, uh-huh uh-huh,
I like it, uh-huh, uh-huh!

[norcoscia]

Hi GumbaWill, that is a screen I use to let the pies cool down after they come out of the oven - I don't cook on that screen - I like to keep the bottom up on a screen for a few min so steam does not get trapped under the cooling pizza and impact the crispness of the bottom - and thanks for the kind words!!!!!