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

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Offline erickso1

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Re: Post a Pic of Your Pie - Daily Update
« 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. 


Offline quietdesperation

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17201 on: July 31, 2020, 11:30:36 AM »
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

Offline jkb

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17202 on: July 31, 2020, 01:26:57 PM »
hot  sausage with honey drizzle, roasted onions

That looks like it doesn't suck. :drool:
John

Offline Old Red

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Re: Post a Pic of Your Pie - Daily Update
« 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.
"Que sais-je?"

Offline 02ebz06

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17204 on: July 31, 2020, 06:55:42 PM »
Making me hungry. Tomorrow is our pizza day.
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Offline Bill/SFNM

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17205 on: July 31, 2020, 07:29:48 PM »
Potato, Pancetta, Rosemary, Roasted Garlic Butter, Cheese Pan Pizza


Offline spacelooper

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Re: Post a Pic of Your Pie - Daily Update
« 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.

Offline naval2006

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Re: Post a Pic of Your Pie - Daily Update
« 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

Offline Roadrunner

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17208 on: August 01, 2020, 07:40:53 PM »
14” Italian fresh sausage and Sopressata.

Offline spacelooper

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Re: Post a Pic of Your Pie - Daily Update
« 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.

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Offline HansB

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17210 on: August 01, 2020, 08:06:21 PM »
Those DS look very good! What temp do you bake at?
Hans

Offline spacelooper

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Re: Post a Pic of Your Pie - Daily Update
« 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.

Offline moose13

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17212 on: August 01, 2020, 11:44:42 PM »
Stromboli!

Offline 02ebz06

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17213 on: August 02, 2020, 10:34:45 AM »
That looks amazing.  :drool:
Is that your recipe?

And you look a lot younger than I remember.  :-D
FGM 800-B

Offline jay182

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17214 on: August 02, 2020, 03:24:25 PM »
Had a nice pizza tonight in my ooni Koda.
« Last Edit: August 02, 2020, 04:31:59 PM by Pete-zza »

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Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17215 on: August 02, 2020, 07:21:36 PM »
Had a nice pizza tonight in my ooni Koda.
^^^  Excellent! Welcome to the forum.
-Tony

Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« 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.

-Tony

Offline moose13

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17217 on: August 03, 2020, 12:39:38 AM »
That looks amazing.  :drool:
Is that your recipe?

And you look a lot younger than I remember.  :-D
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

Offline 02ebz06

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17218 on: August 03, 2020, 01:12:55 PM »
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.
FGM 800-B

Offline nickyr

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Re: Post a Pic of Your Pie - Daily Update
« 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

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