Author Topic: Post a Pic of Your Pie - Daily Update (Read 1391753 times)

erickso1 · « **Reply #17200 on:** July 31, 2020, 10:23:22 AM »

1/2 pepp and pineapple, 1/4 cheese, 1/4 sausage.

The second one was an experiment. Wife wanted to try rye flour, so I subbed in 30% rye flour. Had to up the hydration as it sucked up the water. Dough was soft, very strechable and very fragile. But I got it shaped out. Did a sausage one. Brushed the crust w/ olive oil and sprinkled parm on half, and everything bagel spice on the other half. Texture was definitely more dense, and you could taste the rye, but it was still a decent pizza.

quietdesperation · « **Reply #17201 on:** July 31, 2020, 11:30:36 AM »

Quote from: foreplease on July 30, 2020, 11:11:28 PM

Beauty, QD.

thanks tony!

jkb · « **Reply #17202 on:** July 31, 2020, 01:26:57 PM »

Quote from: quietdesperation on July 30, 2020, 09:33:10 PM

hot sausage with honey drizzle, roasted onions

That looks like it doesn't suck.

Old Red · « **Reply #17203 on:** July 31, 2020, 02:07:00 PM »

My first 16" pie. Got an eighteen inch stone; it fits as long as it's level with the oven window.

02ebz06 · « **Reply #17204 on:** July 31, 2020, 06:55:42 PM »

Making me hungry. Tomorrow is our pizza day.

Bill/SFNM · « **Reply #17205 on:** July 31, 2020, 07:29:48 PM »

Potato, Pancetta, Rosemary, Roasted Garlic Butter, Cheese Pan Pizza

spacelooper · « **Reply #17206 on:** July 31, 2020, 09:20:25 PM »

Detroit Style for a change. Lost a dough ball tonight...a 2 pizza night turned into a 1 pizza night. Alas, there was Pie though. I started making Pie this week too. I used Corn Oil for the first time in my Detroit Style and loved it. The bottom cooked amazingly well. Tasted great, no weird after taste etc. Also used Vermont White Cheddar on the edges. I liked that as well. To me every bit as good as Brick and a lot easier for me to obtain. All in all a good pizza night aside from losing a dough ball.

The Sugar Cream Pie was a hit.

naval2006 · « **Reply #17207 on:** August 01, 2020, 05:59:37 AM »

This is a 14” classic pepperoni from last night. 2 hours RF, 48 hs CF. 90% ap flour, 10% whole wheat flour. 6 minutes at 580º in deck oven. Formula taken from NY style’s Scarr Pizza thread. I’d never tried whole wheat. A great addition for sure.

Alex

Roadrunner · « **Reply #17208 on:** August 01, 2020, 07:40:53 PM »

14” Italian fresh sausage and Sopressata.

spacelooper · « **Reply #17209 on:** August 01, 2020, 08:05:20 PM »

I felt cheated when I lost that dough ball last night. I had to give Detroit Style a fair run tonight. Both pies were awesome. I'm sure a fan of Corn Oil. Great crunchy underside.

HansB · « **Reply #17210 on:** August 01, 2020, 08:06:21 PM »

Those DS look very good! What temp do you bake at?

spacelooper · « **Reply #17211 on:** August 01, 2020, 09:30:07 PM »

Thanks, Hans. I preheat my stone on bottom rack @ 585. I drop the temp to 550 and put the pizza in the oven on the stone. I cover the pan with foil for the first 10 minutes of the bake and uncover for the remaining 5. Total of 15 minutes on stone at 550. This method gives me great crunch and color on the bottom.

moose13 · « **Reply #17212 on:** August 01, 2020, 11:44:42 PM »

Stromboli!

02ebz06 · « **Reply #17213 on:** August 02, 2020, 10:34:45 AM »

That looks amazing.

Is that your recipe?

And you look a lot younger than I remember.

jay182 · « **Reply #17214 on:** August 02, 2020, 03:24:25 PM »

Had a nice pizza tonight in my ooni Koda.

foreplease · « **Reply #17215 on:** August 02, 2020, 07:21:36 PM »

Quote from: jay182 on August 02, 2020, 03:24:25 PM

Had a nice pizza tonight in my ooni Koda.

Excellent! Welcome to the forum.

foreplease · « **Reply #17216 on:** August 02, 2020, 07:26:04 PM »

3 from tonight. Made poolish Mon, dough Tue, Baked tonight (Sun). I had hoped to do these my Ardore but ended up doing it indoors.

moose13 · « **Reply #17217 on:** August 03, 2020, 12:39:38 AM »

Quote from: 02ebz06 on August 02, 2020, 10:34:45 AM

That looks amazing.
Is that your recipe?

And you look a lot younger than I remember.

they are good! just use pizza dough, roll out into a square and stack toppings, roll up with a little egg wash on top. My kiddo loves to help

02ebz06 · « **Reply #17218 on:** August 03, 2020, 01:12:55 PM »

Quote from: moose13 on August 03, 2020, 12:39:38 AM

they are good! just use pizza dough, roll out into a square and stack toppings, roll up with a little egg wash on top. My kiddo loves to help

Cool, thanks!! That would be great for poker night, if it ever happens again.

I am making some dough balls tomorrow for Friday. Will make an extra one for Stromboli.

nickyr · « **Reply #17219 on:** August 03, 2020, 02:10:04 PM »

I made no-cook sauce with fresh tomatoes from the farmers market for the first time. Canned were better for sure.

First pie: 50% fresh milled white wheat (amazing), corn, cherry tomatoes, serranos, and squash blossoms (barely able to taste them unfortunately)

Second pie: 25% fresh milled Kamut and 25% fresh milled einkorn (turns out I prefer them separately), torpedo onions, maitake mushrooms (I think I prefer shiitake and cremini), serranos, basil, lemon zest

Both from an Ooni Pro