Author Topic: Post a Pic of Your Pie - Daily Update (Read 1474799 times)

Irishboy · « **Reply #15760 on:** November 17, 2019, 03:02:18 PM »

Quote from: parallei on November 17, 2019, 01:14:57 PM

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

That is beautiful I would be curious to hear more about your method and formula

parallei · « **Reply #15761 on:** November 17, 2019, 05:37:38 PM »

Thanks jvp and Irishboy.

Quote from: Irishboy on November 17, 2019, 03:02:18 PM

That is beautiful I would be curious to hear more about your method and formula

I'm afraid there is nothing unusual about the pie. The dough was 100% GM Bread Flour, 60% HR, 2.2% salt, and 0.4% IDY. It was hand mixed, 24 hr. CF, 2hrs at RT. The toppings were sliced (well, sliced with a knife) whole milk/low moisture mozz, some crushed tomato/OO/oregano/black pepper that were briefly hit with a stick blender, and some raw sausage.

Baked on a preheated steel with a bit or broiler at the end. Sorry, I typically don't time things.

foreplease · « **Reply #15762 on:** November 17, 2019, 06:15:03 PM »

Quote from: parallei on November 17, 2019, 01:14:57 PM

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

That is a good looking pizza. I’m seeing a little New Haven in that crust edge, maybe a suburb of New Haven.

I can’t remember if you stopped in NH on your fishing trip or not.

nickyr · « **Reply #15763 on:** November 17, 2019, 07:59:59 PM »

Quote from: Harsh2206 on November 14, 2019, 09:15:05 AM

Marg from last night. Cooked in home oven.

Whoa, a home oven? That’s amazing. How hot does it go? What’s your technique?

parallei · « **Reply #15764 on:** November 17, 2019, 09:14:30 PM »

Quote from: foreplease on November 17, 2019, 06:15:03 PM

........I’m seeing a little New Haven in that crust edge, maybe a suburb of New Haven.

A suburb would be overly generous. I'm afraid it's a different universe.

Yes, I did spend a few days in New/East Haven. I got in some fishing and tried the pizza for the first time.

Irishboy · « **Reply #15765 on:** November 17, 2019, 09:40:24 PM »

Happy Sunday everyone

780f floor

Colonel Crust · « **Reply #15766 on:** November 17, 2019, 09:49:13 PM »

Experimented with using small squares of cheese instead of shredded and I like how it takes longer to melt. Pepperoni added half way through. Cooked on Blackstone at 625.

CaptBob · « **Reply #15767 on:** November 17, 2019, 11:05:12 PM »

Quote from: Irishboy on November 17, 2019, 09:40:24 PM

Happy Sunday everyone

780f floor

That's a beauty Josh!! 780 is where I launched last night's pie as well....

pizzilla · « **Reply #15768 on:** November 19, 2019, 02:03:15 AM »

My take on a "Cool Ranch™" pizza. Ranch & paprika seasoned chicken, Roma tomato, Red and green onion, ton of garlic and about an ounce of cheddar sprinkled on top. Definitely reminded me of Cool Ranch™ Doritos. Will keep in the arsenal.

MadMatt · « **Reply #15769 on:** November 19, 2019, 11:23:32 AM »

Quote from: pizzilla on November 19, 2019, 02:03:15 AM

My take on a "Cool Ranch™" pizza. Ranch & paprika seasoned chicken, Roma tomato, Red and green onion, ton of garlic and about an ounce of cheddar sprinkled on top. Definitely reminded me of Cool Ranch™ Doritos. Will keep in the arsenal.

Looks similar thickness to mine have you calculated the thickness factor?

You proof yours in a ball right, then shape it into the pan but I thought that would degass it too much.

pizzilla · « **Reply #15770 on:** November 19, 2019, 03:25:49 PM »

Quote from: MadMatt on November 19, 2019, 11:23:32 AM

Looks similar thickness to mine have you calculated the thickness factor?
You proof yours in a ball right, then shape it into the pan but I thought that would degass it too much.

Hey Matt, the nearest I can figure is the TF of my dough comes out to .14 if I used all of it, but since I roll it out and cut it with a cake decorators ring creating waste, I believe I'm getting a TF closer to .11

Chicago Bob · « **Reply #15771 on:** November 19, 2019, 06:19:50 PM »

Cool one pizzilla!! 🍻

amolapizza · « **Reply #15772 on:** November 19, 2019, 06:27:11 PM »

My lunch yesterday

Jersey Pie Boy · « **Reply #15773 on:** November 20, 2019, 01:13:34 AM »

Willows,

So that's steel in the Ardore, right ?

wotavidone · « **Reply #15774 on:** November 20, 2019, 04:05:58 AM »

Quote from: Colonel Crust on November 17, 2019, 09:49:13 PM

Experimented with using small squares of cheese instead of shredded

The missus occasionally wants feta cheese on her pizza.
If I let her cut it up, she does it in cubes.
Then that crap rolls off the pizza when I launch it.

Quote from: Colonel Crust on November 17, 2019, 09:49:13 PM

I like how it takes longer to melt.

Try supermarket feta, I swear that shite wouldn't have melted at Chernobyl.

MadMatt · « **Reply #15775 on:** November 20, 2019, 11:12:12 AM »

I sometimes have tomato pasta sauce with chunks of feta instead of meat. I throw the feta in there and cook it with the sauce, it doesn't lose shape.

Sounds vile I know but I like it.

Trevor · « **Reply #15776 on:** November 20, 2019, 07:12:14 PM »

Pizza from Saturday cook on Ballore Pizza Party!

Trevor · « **Reply #15777 on:** November 20, 2019, 07:20:58 PM »

More pictures!!

wolfamongscrubs · « **Reply #15778 on:** November 21, 2019, 11:00:15 AM »

Another NY pie in the home oven....

CobaltHex · « **Reply #15779 on:** November 22, 2019, 04:15:17 AM »

2 day rise, baked in my home oven