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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1294262 times)

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Offline ARenko

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15820 on: December 01, 2019, 10:34:23 AM »
Four Roman Tonda from last night.

1. Fontina, mushroom, parmesan, and prosciutto with arugula and white truffle oil post bake.
2. Caramelized onions, figs, 50/50 fontina/ Parrano cheese, prosciutto, post bake arugula and drizzle of balsamic glaze.
3. Pepperoni and sausage
4. Group photo with the 4th (mushroom and pepperoni)
 

Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15821 on: December 01, 2019, 10:59:40 AM »
All 4 of your pictures look incredible, ARenko.
-Tony

Offline ARenko

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15822 on: December 01, 2019, 11:18:26 AM »
Thanks foreplease.  Oven a bit hot on the red pizza's and I only had fresh mozz, which I don't care for on these longer bakes, but overall a good pizza night.  My first time using figs and we really enjoyed that one. 

Offline amolapizza

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15823 on: December 01, 2019, 01:48:33 PM »
Tonda romana diavola.
« Last Edit: December 01, 2019, 01:50:20 PM by amolapizza »
Jack,

Effeuno P134H (1700W upper element), EGO 500C Thermostat (upper), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Sacorosso, Mutti Pelati Bio.

Offline Harsh2206

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15824 on: December 01, 2019, 06:45:31 PM »
Nice, especially that first one.
Thanks very much. Made these tonight. Dough was about 32 hours old

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Offline pizzagetsmefrisky

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15825 on: December 01, 2019, 07:39:21 PM »
48 hour sourdough topped with pesto and lemon zest  ;D
Nick

"If Tetris has taught me anything, its that errors pile up and accomplishments disappear."
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Online jvp123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15826 on: December 01, 2019, 07:50:10 PM »
48 hour sourdough topped with pesto and lemon zest  ;D

Wow sooo nice!  :chef:
Jeff

Offline jsaras

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15827 on: December 01, 2019, 08:08:01 PM »
48 hour sourdough topped with pesto and lemon zest  ;D

Very nice.  Whats your baking setup?
Things have never been more like today than they are right now.

Offline pizzagetsmefrisky

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15828 on: December 01, 2019, 08:41:42 PM »
Very nice.  Whats your baking setup?
Thanks! I found this old post showing my stone that I use for baking, it hasn't let me down yet. Oven is cranked to 550F for about an hour before baking.
Nick

"If Tetris has taught me anything, its that errors pile up and accomplishments disappear."
BakersCalc - Online Dough Calculator

Offline nickyr

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15829 on: December 02, 2019, 10:57:27 PM »
Thanks very much. Made these tonight. Dough was about 32 hours old

Ooh. Those first two are especially beautiful.

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Offline Jersey Pie Boy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15830 on: December 03, 2019, 02:12:39 AM »
Harsh, those re really nice! What's your time and temperature? How controllable is the Ooni with gas...meaning how hot or cool can you bake and are the adjustments easy to make on the fly?

Offline Harsh2206

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15831 on: December 03, 2019, 08:22:01 PM »
Ooh. Those first two are especially beautiful.
Thank you!

Offline Harsh2206

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15832 on: December 03, 2019, 08:31:11 PM »
Harsh, those re really nice! What's your time and temperature? How controllable is the Ooni with gas...meaning how hot or cool can you bake and are the adjustments easy to make on the fly?
When they went in the floor was at about 360c. I forgot to measure the top of the oven but I'd hazard a guess at about 475-500c. Bake time was about 1.30-2 min. The gas setting is absolutely fantastic. Gets up to temp within 25 mins and it's blazing hot. I prefer it at 20 mins and then turn the gas to half to maintain the floor temp and ambient heat. I love it. I can reach the temps I want and now Iam seeing a huge difference in my pizza. A total win.

Offline Jersey Pie Boy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15833 on: December 03, 2019, 09:14:59 PM »
Is it able to be adjusted low enough for a bake in the 350-450 C area, then turned down to very low flame ? If anyone who uses Ooni Pro could answer this I'd love to know

Offline Harsh2206

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15834 on: December 04, 2019, 01:04:57 PM »
Is it able to be adjusted low enough for a bake in the 350-450 C area, then turned down to very low flame ? If anyone who uses Ooni Pro could answer this I'd love to know
Yes without a doubt

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Offline pizzolo

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15835 on: December 04, 2019, 01:53:20 PM »
Margherita variation in home oven, baked on pizza steel at 280 C (536F) with 63% hydration.

Offline wolfamongscrubs

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15836 on: December 04, 2019, 09:01:54 PM »
Tonight's pie:  A hump day ham & hot hungarian wax pepper pizza...one of the wife's favorites  :)
You can't make good pizza on the weekend unless you're making it all week...

Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15837 on: December 04, 2019, 11:14:35 PM »
Tonight's pie:  A hump day ham & hot hungarian wax pepper pizza...one of the wife's favorites  :)
That is *some* outer crust. Id love to try a piece.
-Tony

Offline Jersey Pie Boy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15838 on: December 05, 2019, 07:14:12 AM »
Thanks Harsh....sounds like you're quite a fan of the oven...those are some terrific pies!


Any downsides?



Offline Harsh2206

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Re: Post a Pic of Your Pie - Daily Update
« Reply #15839 on: December 05, 2019, 03:51:17 PM »
Thanks Harsh....sounds like you're quite a fan of the oven...those are some terrific pies!


Any downsides?
Thank you very much!

I haven't experimented with anything else except making pizza so far. Only downside I found was a bit sooty at the start with wood but get it up to temp and burning hot and the soot burns away and you know it's damn hot. Looking forward to having a good play around with it and cooking different things. So far so good

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