Post a Pic of Your Pie - Daily Update

[bobgraff]

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

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

What did you think of the Cento puree?  I recently spotted it at my local grocery and wondered if it was worth picking it up.

[Jersey Pie Boy]

Hey Norm, those are great...and how nice that was if you to do for the crew!


Those in your big oven?

[norcoscia]

Hi Bill - hope you have been well - I did two 18 inch NY style in my BP deck and 4 in the pizza party :-)

[wotavidone]

Grease Wheel, there is something very odd about your pizza.  Proper handmade pizza ain't supposed to be a perfect circle. Care to explain yourself?

[Grease Wheel]

What did you think of the Cento puree?

I've tried many others, the touted and the obscure, and I like Cento puree the best. I now use it exclusively. Bright fresh taste. No citric acid. Importantly, IMO, it does not separate at all.

3.5-4 ounces right out of the can on a 12" skin does the trick.

[Grease Wheel]

Grease Wheel, there is something very odd about your pizza.  Proper handmade pizza ain't supposed to be a perfect circle. Care to explain yourself?

I am poised, polite and well groomed. I avoid hard liquor and hard work. I employ training wheels:

[WillowzA]

A mushroom pizza cooked in 3ish minutes in the ardore and I thought I'd throw in a margherita I effortlessly devoured whilst on holiday a few months ago. Can anyone guess where it's from? I'll post more pizza pics from the trip if anyone's interested.

[Chicago Bob]

Michele

[Grease Wheel]

pizza cooked in 3ish minutes in the ardore..

I'm liking the looks of that three minute job. What temp? What did the bottom look like?

[Bartersage]

Veggie no cheese

[WillowzA]

Michele

Correct sir! They're pretty unmistakable aesthetically aren't they?

I'm liking the looks of that three minute job. What temp? What did the bottom look like?

This isn't the bottom of that pizza but another with the same bake time. Not sure on the temp but the oven was on full flame for around 12-15 mins and was cooked on a steel.

[GumbaWill]

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!!!!!

Ah, okay now that makes sense.

[wotavidone]

I am poised, polite and well groomed. I avoid hard liquor and hard work. I employ training wheels:

Excellent. Good grooming is very important these days.

[foreplease]

A mushroom pizza cooked in 3ish minutes in the ardore and I thought I'd throw in a margherita I effortlessly devoured whilst on holiday a few months ago. Can anyone guess where it's from? I'll post more pizza pics from the trip if anyone's interested.

That mushroom pizza is boss!

[WillowzA]

That mushroom pizza is boss!

Thank you  . One of my better looking attempts if I say so myself.

[Grease Wheel]

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

[bobgraff]

6 cheese thin crust - no leftovers.  45% HR

[wolfamongscrubs]

Last night's dinner...deli pepperoni and mushroom blend

[parallei]

Great looking pies everyone.

 

Here is last night's attempt at a more crispy pie.

[jvp123]

Very nice!