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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1427659 times)

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Offline Minolta Rokkor

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15780 on: November 22, 2019, 05:07:55 AM »
"hey darlin', do we have any pizza toppings?"
"look in the freezer compartment of the fridge"
"OK"

Yup, we had pizza toppings:
Bocconcini,
Wet Mozzarella
Dry Mozzarella
Prosciutto
Pancetta
Serrano
Spanish ham
Barossa Smokehouse Bacon

There has to be some benefit to having your wife work odd hours at the supermarket.
It's her job to go through and find anything approaching its use by date and start marking it down so it sells before they have to throw it out.
If it is still there at the end of the shift, she can buy it herself and bring it home for the freezer.
I need this in my life.
Pizza is about balance, nothing more nothing less

Offline Spag

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15781 on: November 22, 2019, 09:16:49 AM »
Veggie pizza done for sister last night in indoor oven. 5/6 mins at 250c on baking steel. Three day cold CF dough. Rim brushed with garlic olive oil.  :)
« Last Edit: November 22, 2019, 09:25:07 AM by Spag »

Offline hammettjr

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15782 on: November 22, 2019, 01:00:52 PM »
Another NY pie in the home oven....

Spectacular!
Matt

Online Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15783 on: November 22, 2019, 01:54:12 PM »
Veggie pizza done for sister last night in indoor oven. 5/6 mins at 250c on baking steel. Three day cold CF dough. Rim brushed with garlic olive oil.  :)

  Beautiful Spag!!   :chef:
"Care Free Highway...let me slip away on you"

Offline MadMatt

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15784 on: November 23, 2019, 12:10:51 PM »
Not much to say here went from 58% 2% oil  to nearly 62% 2% oil  dough was harder to handle and proved a bit more than usual I think.


Was meant to be 0.1tf but underweighed somewhere and it went slightly over size in fact one of the pizzas  flopped over the edge of the steel luckily no topping fell and made a mess.


Overall the slight increase in hydration I think made it a bit crispier  maybe bit more open crumb though could be due to fermentation time and handling.   


Both used mozarella cheddar blend. For the sauce   I used some crushed tomato passata that comes infused with garlic, parsley, olive oil and basil.  I added pinch of salt to it thats all.   Personally I think I prefer   tomato paste (puree in UK) and water. Don't shoot me. 

 
« Last Edit: November 23, 2019, 12:13:57 PM by MadMatt »

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Offline OHpizzaguy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15785 on: November 23, 2019, 02:56:43 PM »
Last nights pie, NY style that came out a little poofy. I did an overnight RT ferment then went in fridge for about 6 hrs. Took out over 2 hrs before I started pressing it, but seemed colder than I expected & fought me a little. Still came out tasty, Ezzo pepperoni with Columbus peppered salami. 6 minutes on screen top rack at 500 then 2 minutes on stone under broiler to finish.
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Offline pizzilla

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Re: Post a Pic of Your Pie
« Reply #15786 on: November 24, 2019, 01:13:57 AM »
Gotta admit, this one got away from me by about 2 minutes, I mean, I'm gonna eat it, it's pizza. Anywho, Artichoke hearts, Kalamata and black olives with sweat onions and roasted garlic oil underneath.
I love pizza, meaning: Even when Im in the middle of eating pizza, I wish I were eating pizza.

Offline foreplease

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Re: Post a Pic of Your Pie
« Reply #15787 on: November 24, 2019, 01:17:30 AM »
Gotta admit, this one got away from me by about 2 minutes, I mean, I'm gonna eat it, it's pizza. Anywho, Artichoke hearts, Kalamata and black olives with sweat onions and roasted garlic oil underneath.
I think it looks fine. Is it baked too long for your taste?
-Tony

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15788 on: November 24, 2019, 07:19:01 PM »
I like it jus fine.... Especially the bottom.  :drool:
"Care Free Highway...let me slip away on you"

Offline jeff v

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15789 on: November 24, 2019, 10:11:37 PM »
Hey all, its been awhile. I baked this on a steel at 550 and turned the broiler on after about 2 minutes.

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Offline Jackitup

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15790 on: November 24, 2019, 10:36:41 PM »
Sausage, pepperoni and brocolli rabe/flowerettes???
Jon

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If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline pizzilla

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Re: Post a Pic of Your Pie
« Reply #15791 on: November 25, 2019, 01:05:53 AM »
It's a twofer week 'round here. Had some extra dough, and I can't just throw it away, I'm not a psychopath ;-) So took the opportunity to try out a new ingredient, and the wife and I were pretty surprised. Safeway select Turkey Canadian bacon, it's scary how close it tastes to the real deal, has a little turkey"ish" aftertaste, but pretty good!
I love pizza, meaning: Even when Im in the middle of eating pizza, I wish I were eating pizza.

Offline Grease Wheel

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15792 on: November 25, 2019, 03:33:19 AM »

Columbus peppered salami.


Great stuff. I usually get a Columbus Salami variety pack from Costco and bust it up into pizza portions for the freezer. I often let the slices sit on top of the stove while it's heating to degrease them a bit. Sometimes I roll the slices then cut them in thirds, that's kinda fun. Mostly I'll divide the slices in thirds or quarters, infrequently I top with a full slice.

Your poofy pizza looks pretty good.

Cool it with the boom booms, you purple knif!
A pensive man of philosophic joys.

Offline Grease Wheel

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15793 on: November 25, 2019, 03:57:01 AM »
Tonight's mess-ter-piece. Some bene but not enough molto. With the new bake element and re-done deck I'm not getting the miracle pies like last year.. yet. 60%, Cento puree, Parmesan R., LMPS, roasted piquillo peppers and rolled prosciutto. Good enough for the likes of me.
« Last Edit: November 25, 2019, 04:34:53 AM by Grease Wheel »
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Offline mitchjg

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15794 on: November 25, 2019, 09:04:43 AM »
Typical recipe: 80/20 KABF/Caputo 00, 62% water, 2.2% salt, 15% starter - 0.08 TF.  Fermented for 24 hours @62 degrees.  Baked @ approx. 700 for 3 minutes

1 Mozzarella Cheese, tomato sauce with basil
2 BLT pizza - Cheddar/Mozzarella mix with bacon and cherry tomatoes.  Topped after the bake with lettuce tossed in mayo.
3 & 4 Mozzarella sauce, tomato sauce and pepperoni.

Yum!  This cheat day was a long time coming!!!  I'll be back again - just not so much (working on my weight) from my heyday here.

A Very Happy Thanksgiving to all.
« Last Edit: November 25, 2019, 09:13:14 AM by mitchjg »
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Offline jeff v

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15795 on: November 25, 2019, 12:39:30 PM »
Sausage, pepperoni and brocolli rabe/flowerettes???

Close. Pesto I had in the freezer-it oxidized very quick.

Offline MadMatt

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15796 on: November 25, 2019, 12:54:52 PM »
Those  pepperoni look so good wish we had better choice of pepperoni here everything  I've tried not been up to scratch

We do get nice spanish chorizo though     thats why I use it more often than pepperoni



Offline jvp123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15797 on: November 25, 2019, 01:09:32 PM »
Typical recipe: 80/20 KABF/Caputo 00, 62% water, 2.2% salt, 15% starter - 0.08 TF.  Fermented for 24 hours @62 degrees.  Baked @ approx. 700 for 3 minutes

1 Mozzarella Cheese, tomato sauce with basil
2 BLT pizza - Cheddar/Mozzarella mix with bacon and cherry tomatoes.  Topped after the bake with lettuce tossed in mayo.
3 & 4 Mozzarella sauce, tomato sauce and pepperoni.

Yum!  This cheat day was a long time coming!!!  I'll be back again - just not so much (working on my weight) from my heyday here.

A Very Happy Thanksgiving to all.

Happy Thanksgiving, Mitch!  Great to see ya!  Miss seeing those beautiful pies.  :chef:
Jeff

Offline amolapizza

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15798 on: November 25, 2019, 02:15:51 PM »
Those  pepperoni look so good wish we had better choice of pepperoni here everything  I've tried not been up to scratch

We do get nice spanish chorizo though     thats why I use it more often than pepperoni

I wish I could get pepperoni too, but I substitute with chorizo and salami picante.  Also makes tasty pizza.. :)
Jack

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Online Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15799 on: November 25, 2019, 04:14:47 PM »
Hey all, its been awhile. I baked this on a steel at 550 and turned the broiler on after about 2 minutes.

  That's a tasty looking pie right there Jeff.... we've missed you round here!   :chef:
« Last Edit: November 25, 2019, 04:16:22 PM by Chicago Bob »
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