Author Topic: Post a Pic of Your Pie - Daily Update (Read 1477257 times)

MadMatt · « **Reply #15860 on:** December 07, 2019, 12:42:09 PM »

Well this dough has gone through a fair bit I wanted to rise in 19 hours RT it looked ready by 15 hours instead of shaping and putting on parchment I gently reballed (only degassing slightly) so that the ball would be a bit tighter when coming to shape it. I put the balls in the oven turned off just to keep them out the way. Little did I know, someone decided to use the other oven (its a dual oven) thus making the oven with the dough balls very warm about 32c the dough was very proofed and hard to shape.

Still managed to shape though one was bit thin so much that some sauce and cheese went through middle.

I used mutti passata with basil it was excellent no need to add anything to it.

Mozarella Parmigiano Reggiano and sliced spanish chorizo

TF about 0.1

Steel aboutt 500f 6 minutes convection oven

Pizza tasted excellent a bit crispier than usual especially the bottom that tends to be soft for me

sodface · « **Reply #15861 on:** December 07, 2019, 08:15:49 PM »

Couple of Nick's crackers tonight, baked in the Wolf Countertop Oven on the 3/8" steel I recently purchased. Turned out ok!

OHpizzaguy · « **Reply #15862 on:** December 07, 2019, 08:21:05 PM »

Quote

Pizza tasted excellent a bit crispier than usual especially the bottom that tends to be soft for me

Happy accidents can sometimes be nice surprises!

foreplease · « **Reply #15863 on:** December 07, 2019, 10:33:05 PM »

Quote from: sodface on December 07, 2019, 08:15:49 PM

Couple of Nick's crackers tonight, baked in the Wolf Countertop Oven on the 3/8" steel I recently purchased. Turned out ok!

Nice, Carl. That second photo would make a good puzzle.

nick57 · « **Reply #15864 on:** December 08, 2019, 12:06:23 PM »

Quote from: sodface on December 07, 2019, 08:15:49 PM

Couple of Nick's crackers tonight, baked in the Wolf Countertop Oven on the 3/8" steel I recently purchased. Turned out ok!

Those look yummy. Hmm...I have a couple of slices in the fridge that I now have to warm up.

C6Bill · « **Reply #15865 on:** December 08, 2019, 08:37:17 PM »

I just can't get enough of this Detroit stuff

jf7fsu · « **Reply #15866 on:** December 08, 2019, 10:27:33 PM »

Sicilian.

classicalthunder · « **Reply #15867 on:** December 09, 2019, 09:54:48 AM »

this weekends pizza with my standard recipe and a new work flow from @The Dough Doctor!

A white (ezzo) pepperoni w/ garlic and pickled jalapenos baked at 500f on a steel for ~6 min and a bonus homemade sunday pasta!

naval2006 · « **Reply #15868 on:** December 12, 2019, 06:50:52 AM »

Quote from: classicalthunder on December 09, 2019, 09:54:48 AM

this weekends pizza with my standard recipe and a new work flow from @The Dough Doctor!

A white (ezzo) pepperoni w/ garlic and pickled jalapenos baked at 500f on a steel for ~6 min and a bonus homemade sunday pasta!

Great pics, especially the second one with a woodboard with prosciutto and cheese to pinch along. That's what we call picada and we have it on weekends before the main meal or on summer evenings. Always with a glass of wine or beer in summer and fresh baker's bread. I guess you must be of Italian stock.

Irishboy · « **Reply #15869 on:** December 12, 2019, 02:53:50 PM »

120 hr dough [email protected] 700f

Buck47 · « **Reply #15870 on:** December 13, 2019, 08:55:59 AM »

Josh: Impressive photos. Where these baked directly on the stone? And for how how long?

The crust looks perfect yet still soft inside.

Irishboy · « **Reply #15871 on:** December 13, 2019, 09:43:22 AM »

Quote from: Buck47 on December 13, 2019, 08:55:59 AM

Josh: Impressive photos. Where these baked directly on the stone? And for how how long?

The crust looks perfect yet still soft inside.

Ty.
Yes directly on the stone I didn't time but maybe around three minutes

jkb · « **Reply #15872 on:** December 13, 2019, 10:09:20 AM »

From last night. Garlic oil, spinach, mozzarella, tomatoes, feta, kalamata olives, oregano.

PC105105 · « **Reply #15873 on:** December 13, 2019, 07:09:07 PM »

Same day dough, 62%; little olive oil, room ferment for about 4 hours. 80% all trumps, 20% KA AP, just messing around with different flours. Cooked in a cuppone at about 725 for 3 minutes. Ezzo pepperonis.

Buck47 · « **Reply #15874 on:** December 13, 2019, 09:54:54 PM »

Retro 1950's - NY Style: 4min 30sec bake
Launched directly onto bottom stone at 550 F for 3 min then placed on screen and browned on top stone at 620 F for 90 sec.

Jon in Albany · « **Reply #15875 on:** December 13, 2019, 10:44:11 PM »

Quote from: Buck47 on December 13, 2019, 09:54:54 PM

Retro 1950's - NY Style: 4min 30sec bake
Launched directly onto bottom stone at 550 F for 3 min then placed on screen and browned on top stone at 620 F for 90 sec.

Nice bake. I like the look of that pie a lot!

Buck47 · « **Reply #15876 on:** December 14, 2019, 08:20:20 AM »

Jon: Thanks for your kind comment.
The inspiration for this pizza came from the many post on (RE: Evolution of the NY style Pizza) & ( RE: NY style : Rim Characteristics)
A special thanks to all that have helped guide me, Especially!
Tom Lehmann
Pete-zza
norma427
Waltertore
And the member of this forum from who's post I have learned so much.
I could not have found my way with out your contributions to this web site.

I'm not one to actively participate on a daily basis, however I do read what the members are posting and try to learn as much as possible. I started a thread many months back that details and records the process as to how I arrived at this particular pizza. https://www.pizzamaking.com/forum/index.php?topic=56409.0 ( Horse Barn - Pizza / Stromboli )

It should be easy for anyone who wants to duplicate this pie to find what worked and did not work as I arrived at this particular recipe.

Once again thanks to the members of this forum and your many generous contributions.

Kind regards: john

ivowiblo · « **Reply #15877 on:** December 14, 2019, 09:24:10 AM »

Hi!
This is a mozzarella + tomato + red onion + capers + provolone pizza baked in my home oven

jsaras · « **Reply #15878 on:** December 14, 2019, 10:08:26 AM »

Quote from: ivowiblo on December 14, 2019, 09:24:10 AM

Hi!
This is a mozzarella + tomato + red onion + capers + provolone pizza baked in my home oven

That looks mighty nice!

jvp123 · « **Reply #15879 on:** December 14, 2019, 10:34:42 AM »

Quote from: PC105105 on December 13, 2019, 07:09:07 PM

Same day dough, 62%; little olive oil, room ferment for about 4 hours. 80% all trumps, 20% KA AP, just messing around with different flours. Cooked in a cuppone at about 725 for 3 minutes. Ezzo pepperonis.

So nice!

Great oven too!