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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1354197 times)

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Online Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16820 on: May 23, 2020, 10:44:02 PM »
Saturday satisfaction.
what's in the bag ?
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Offline Roadrunner

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16821 on: May 23, 2020, 10:50:04 PM »
a few Neapolitan pies from today. 60% h2o, ischia starter, 10hr RT.  baked at 950 for 60 seconds

Online Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16822 on: May 24, 2020, 12:27:41 AM »
Tonight's pizza.   
A Bob's special...S&M and a lil heavy on da sauce. 🤗.   12 hr counter dough...12oz's for this 12 inch cutter pan pizza. Dough/crust was right in the pocket folks.

I tried some of that fennel polllen stuff in the lil tins... It was good... Kicked up my Premio Italian sausage.    :o

Here's some pics....twas some good damn pizza, pals!  Go on an make you one.... It is sooo easy peazzy.   🔥. 💪🍻🍕🌴
« Last Edit: May 24, 2020, 12:33:28 AM by Chicago Bob »
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Offline jeff v

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16823 on: May 24, 2020, 01:16:04 PM »
Tonight's pizza.   
A Bob's special...S&M and a lil heavy on da sauce. 🤗.   12 hr counter dough...12oz's for this 12 inch cutter pan pizza. Dough/crust was right in the pocket folks.

I tried some of that fennel polllen stuff in the lil tins... It was good... Kicked up my Premio Italian sausage.    :o

Here's some pics....twas some good damn pizza, pals!  Go on an make you one.... It is sooo easy peazzy.   🔥. 💪🍻🍕🌴

Making me miss Chicago, Bob. Looks great.

Offline deb415611

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16824 on: May 24, 2020, 01:24:15 PM »
That looks great Chicago Bob
Deb

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Offline kaham47

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16825 on: May 24, 2020, 02:57:22 PM »
Margherita with fior di latte and caciocavallo. 63 % hydration, 24h RT (75F). Cooked in electric home oven (broil) with double pizza stone.

Online Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16826 on: May 24, 2020, 03:33:21 PM »
Making me miss Chicago, Bob. Looks great.
.    Thank you Jeff and Deb.

It really is such easy pizza to make.... one can make a single dough ball in literally minutes. I use a large salad bowl and a fork.... that's it. Dump an mix, cover with towel and into oven with light on for a couple hrs.... Pizza time!!  🍕🍻🤗
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Offline Robenco15

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16827 on: May 24, 2020, 06:31:32 PM »
Lunch Margarita

Offline WarrenOates

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16828 on: May 25, 2020, 11:28:28 AM »
Spumoni Gardens clone.  This is close, and I give credit to the folks who put in the work on this site's L&B thread. I would maybe make less of a crust next time, as it took away from the thickness of the pie, but otherwise, this was absolutely the right flavor and consistency.
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Offline sodface

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16829 on: May 25, 2020, 08:55:18 PM »
Tried a 0.052 TF for tonight's round of Nick's crackers.  Thinner is better I think.
Carl

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Offline Robenco15

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16830 on: May 25, 2020, 09:14:44 PM »
These Neapolitan Poolish doughs came together great in my 550F convection bake oven with a baking steel.

Online Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16831 on: May 25, 2020, 09:25:15 PM »
  Thinner is better I think.

   Yes!!   And that's a mighty fine combo choice.  :drool:

Sub out the pepperoni for mushroom and you have what most joints call a Chicago "classic" or "special".  🍕🍻

Pepperoni and fennel sausage makes for some tasty greazzy squares on a thin crust pizza.  :chef:

Sometimes I'll hold back an put the onions and green peppers on top for just the last 5 min of the bake.... Gives a slightly different textural and taste bite to the pizza
« Last Edit: May 25, 2020, 09:29:56 PM by Chicago Bob »
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Offline sodface

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16832 on: May 25, 2020, 09:48:37 PM »
Sometimes I'll hold back an put the onions and green peppers on top for just the last 5 min of the bake.... Gives a slightly different textural and taste bite to the pizza

Great idea, I got a bit of moisture from the onion too which I don't like so adding later in the bake would help with that too I guess??  I like it when the onion looks like it's really piled on, which is what I was going for but it kind of disappeared by the time the pie came out of the oven  :-D
Carl

Online Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16833 on: May 25, 2020, 10:24:55 PM »
Great idea, I got a bit of moisture from the onion too which I don't like so adding later in the bake would help with that too I guess??  I like it when the onion looks like it's really piled on, which is what I was going for but it kind of disappeared by the time the pie came out of the oven  :-D

   Yep... Will definitely help avoid a water bomb pizza...

I meant to add that your laser thin onions an peppers is really a good way to do them.   :chef:.  You'll get your "stack up" if you try the delayed method.

Good luck and keep those beauties coming man.    :pizza:
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Online MadMatt

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16834 on: May 25, 2020, 11:54:34 PM »
What I do for peppers is stick a fork in the end put them above an  open flame

Ounce cooled a bit, rub the black bits off




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Online Chicago Bob

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16835 on: May 26, 2020, 12:02:28 AM »
What I do for peppers is stick a fork in the end put them above an  open flame

Ounce cooled a bit, rub the black bits off
too much work... Plus that is then a different flavor vs fresh thin sliced.  Pizza flavors are what we, individually prefer!!   :drool:

But glad it works for you matt!  🤗


Put the charred pepper in a sealed baggie for a few minutes while still hot.... Charred skin falls right off.   ;)
« Last Edit: May 26, 2020, 12:05:55 AM by Chicago Bob »
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Offline Fiorot

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16836 on: May 26, 2020, 05:13:02 PM »
My Grandmother would cook peppers on aluminum foil directly on the gas burner.  This reminded me of that.  ;D

Online AhhBeets

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16837 on: May 26, 2020, 07:09:33 PM »
All Trumps 61% hydration 2.5 salt  ady autolyse and 24hr CF cooked on steel @500 convection.
Mike

Online jsaras

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16838 on: May 26, 2020, 08:57:41 PM »
These pizzas were made by friends and neighbors that Ive coached with lots of text messages. 
Things have never been more like today than they are right now.

Online Pete-zza

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Re: Post a Pic of Your Pie - Daily Update
« Reply #16839 on: May 26, 2020, 09:06:33 PM »
Jonas,

That is great evidence of your skills as a pizza maker and teacher.

Peter

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