A D V E R T I S E M E N T


Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1331369 times)

0 Members and 1 Guest are viewing this topic.

Offline TravisNTexas

  • Supporting Member
  • *
  • Posts: 180
  • Location: North Texas
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #16380 on: March 24, 2020, 10:48:43 AM »
Very nice indeed Nick!
Cheers,
Travis

Offline Banks

  • Registered User
  • Posts: 4
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #16381 on: March 24, 2020, 01:58:52 PM »
pies looking great, curious what steel you got that cheap? link, name or specs? thanks.

Offline nickyr

  • Supporting Member
  • *
  • Posts: 331
  • Location: Mountain View, CA, USA
Re: Post a Pic of Your Pie - Daily Update
« Reply #16382 on: March 24, 2020, 04:48:14 PM »

Offline PC105105

  • Registered User
  • Posts: 77
  • Location: Bourbon capital of the world, Bardstown KY
  • Ich liebe Pizza
Re: Post a Pic of Your Pie - Daily Update
« Reply #16383 on: March 24, 2020, 06:02:36 PM »
Trying out different flours, was using all trumps, now trying AP King Arthur which I think worked out better. Better crunch. Doesnít stretch as easily as the all trumps though. Less bubbly, not sure why.  About a 3 minute bake at 675, almost no flop

Lol my oldest with a photo bomb
« Last Edit: March 24, 2020, 07:21:50 PM by PC105105 »
Instagram: pattythebakerman

Offline amolapizza

  • Registered User
  • Posts: 815
  • Location: Luxembourg / Spain
  • If pizza is food for the gods, what are we..
Re: Post a Pic of Your Pie - Daily Update
« Reply #16384 on: March 24, 2020, 06:32:37 PM »
My dinner tonight.

I found a roman pan style pizza wrapped in cling foil in the freezer.  It must have been there a few months, it was a high hydration dough, prebaked with tomato.  I topped it with some chorizo, mozzarella, EVO, oregano, and salt, and I heated it for a few minutes.  Very yummie :D
Jack

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

A D V E R T I S E M E N T


Offline C6Bill

  • Registered User
  • Posts: 77
  • Location: South Shore MA
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #16385 on: March 24, 2020, 08:49:05 PM »
Not sure exactly what this is but it was good, I had some sauce made and just didn't want to do DSP after DSP so I went with something a little different. I left a little bare crust around the edge and sauced the crust then 4 or 5 different cheeses and a little sliced salami. Sort of a thick sheet pizza, regardless of what you'd call it the bottom line is it was real tasty and there were no leftovers ;)


Offline Pizza_Not_War

  • Registered User
  • Posts: 565
  • Location: Portland OR
Re: Post a Pic of Your Pie - Daily Update
« Reply #16386 on: March 25, 2020, 04:03:29 PM »
Still have the cheese shortage. Bought a huge loaf of Tillamook Pepper Jack that turned out to be moldy and although internet wisdom tells you to just hack off the bad part I decided I didn't need to be visiting hospital for self inflicted cheese wounds. Probably ok but just looked off.

Offline MrJorge13

  • Registered User
  • Posts: 22
  • Location: New Jersey
  • I Love Pizza!
    • GSP
Re: Post a Pic of Your Pie - Daily Update
« Reply #16387 on: March 26, 2020, 11:39:02 AM »
Spicy Anchovies!

Offline MadMatt

  • Registered User
  • Posts: 264
  • Location: UK
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #16388 on: March 26, 2020, 01:40:32 PM »
2nd pizza of month.. with whats going on its hard to get bread flour and some tomato products.  I'll probably not being making pizza for awhile maybe once a month to conserve what bread flour I have for bread.

Weird how this virus has made everyone become bakers.  ???


Anyway the pizza is a pan pizza,  I used a blend of 14.8% protein canadian flour and 12% british flour to get around 12.8%         its 64% hydration (was a bit wet so added tiny bit of flour when keanding)   no oil in dough except in the bottom of the pan I used about 2 1/2 tablespoons or 45ml
320g of cheese

Cheese is pre shredded mozarella and a some left over edam slices I diced up.


Baked for about 15 minutes at 180c in convection oven.

Thickness factor 0.15.. this was one of the thicker slices but pizza was fairly even.



Ignore the screen I just used that to put the pizza on after taking it out the pan.
« Last Edit: March 26, 2020, 03:38:38 PM by MadMatt »

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 5874
  • Age: 60
  • Location: St. Joseph, MI
Re: Post a Pic of Your Pie - Daily Update
« Reply #16389 on: March 26, 2020, 02:58:41 PM »
That is a good looking pizza, Matt! Love the bake on it.
-Tony

A D V E R T I S E M E N T


Offline icemanxp300

  • Registered User
  • Posts: 188
  • Location: NY
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #16390 on: March 26, 2020, 05:38:56 PM »
Made some pizza's today. Heated the peppers/onions/mushrooms in the oven while it gets up to temp to get rid of excess moisture. Set oven at 550 but tossed pizza's in at 535. I like to get them in before max temp so it never shuts off. These are 7 minute bakes.

The first is cheese, pepperoni, mushrooms, peppers, and onions. Let oven/steel reheat for 9 minutes before popping 2nd one in. This was cheese, mushrooms, half pepperoni. Only let oven/steel reheat for 3 minutes before tossing the last one in which is my breadsticks. No sauce, just dough, sprinkle garlic powder over it, and add cheese.

Offline Pizza_Not_War

  • Registered User
  • Posts: 565
  • Location: Portland OR
Re: Post a Pic of Your Pie - Daily Update
« Reply #16391 on: March 26, 2020, 05:54:57 PM »
Another day, another pizza. Eggs, tomatoes, bacon, mozz, parm, olive oil.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 14443
  • Location: Durham,NC
  • Easy peazzy
Re: Post a Pic of Your Pie - Daily Update
« Reply #16392 on: March 26, 2020, 09:44:26 PM »
2nd pizza of month.. with whats going on its hard to get bread flour and some tomato products.  I'll probably not being making pizza for awhile maybe once a month to conserve what bread flour I have for bread.

Weird how this virus has made everyone become bakers.  ???


Anyway the pizza is a pan pizza,  I used a blend of 14.8% protein canadian flour and 12% british flour to get around 12.8%         its 64% hydration (was a bit wet so added tiny bit of flour when keanding)   no oil in dough except in the bottom of the pan I used about 2 1/2 tablespoons or 45ml
320g of cheese

Cheese is pre shredded mozarella and a some left over edam slices I diced up.


Baked for about 15 minutes at 180c in convection oven.

Thickness factor 0.15.. this was one of the thicker slices but pizza was fairly even.



Ignore the screen I just used that to put the pizza on after taking it out the pan.

  Wow... professional looking pizza Mad!  Real nice.   :chef:
"Care Free Highway...let me slip away on you"

Offline nickyr

  • Supporting Member
  • *
  • Posts: 331
  • Location: Mountain View, CA, USA
Re: Post a Pic of Your Pie - Daily Update
« Reply #16393 on: March 27, 2020, 12:34:05 AM »
Another day, another pizza. Eggs, tomatoes, bacon, mozz, parm, olive oil.
Whatís your egg methodology? Never seen eggs done like that but looks good

Offline nickyr

  • Supporting Member
  • *
  • Posts: 331
  • Location: Mountain View, CA, USA
Re: Post a Pic of Your Pie - Daily Update
« Reply #16394 on: March 27, 2020, 12:34:33 AM »
Spicy Anchovies!
Iím vegetarian but that still looks good...

A D V E R T I S E M E N T


Offline Pizza_Not_War

  • Registered User
  • Posts: 565
  • Location: Portland OR
Re: Post a Pic of Your Pie - Daily Update
« Reply #16395 on: March 27, 2020, 01:02:26 AM »
Whatís your egg methodology? Never seen eggs done like that but looks good
I am bad at scrambling eggs so I have my wife undercook them and then I tossed them on for the last minute plus or minus. It was very good that way.

Offline fugo

  • Supporting Member
  • *
  • Posts: 28
  • Location: Potomac, MD
  • I Love Pizza!
Re: Post a Pic of Your Pie - Daily Update
« Reply #16396 on: March 27, 2020, 10:13:08 AM »
Dough based on the Scarr's NY thread. 7/11 sauce, Lucerne WMM.  We crushed it in short order. Stay safe, everybody!
Doug

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 29141
  • Location: Texas
  • Always learning
Re: Post a Pic of Your Pie - Daily Update
« Reply #16397 on: March 27, 2020, 02:07:53 PM »
Whatís your egg methodology? Never seen eggs done like that but looks good
Nicky,

You can see quite a few examples of adding eggs in various forms to pizzas, in the thread at:

https://www.pizzamaking.com/forum/index.php?topic=637.msg5794#msg5794

Peter

Offline hammettjr

  • Supporting Member
  • *
  • Posts: 3136
  • Location: Long Island, NY
  • Matt
Re: Post a Pic of Your Pie - Daily Update
« Reply #16398 on: March 27, 2020, 08:12:44 PM »
Dough based on the Scarr's NY thread. 7/11 sauce, Lucerne WMM.  We crushed it in short order. Stay safe, everybody!

Great pie!
Matt

Offline Jon in Albany

  • Lifetime Member
  • *
  • Posts: 1941
  • Location: Albany, NY
    • Jon In Albany Blog
Re: Post a Pic of Your Pie - Daily Update
« Reply #16399 on: March 27, 2020, 08:41:08 PM »
Two from tonight's bake.

A D V E R T I S E M E N T