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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1411603 times)

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Offline pizzaguy24601

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17440 on: September 12, 2020, 09:27:01 PM »
Made this big guy for some friends!

Offline Peter B

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17441 on: September 13, 2020, 12:42:22 PM »
That looks close to perfection.  I would love to know how much cheese you are putting on (this is a 16" pie?).  And any other details you care to share (oven, dough recipe, etc.).

Lately I seem to put on what I think looks like a lot and then it cooks and does not look like enough.  I am going to try a 16" pie this week and use the cheese/sauce amounts referred to in the toppings grid that is referenced on this site and see if it is more 'correct'..... like yours looks to be.  Well done!

Offline pizzaguy24601

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17442 on: September 13, 2020, 08:07:45 PM »
That looks close to perfection.  I would love to know how much cheese you are putting on (this is a 16" pie?).  And any other details you care to share (oven, dough recipe, etc.).

Lately I seem to put on what I think looks like a lot and then it cooks and does not look like enough.  I am going to try a 16" pie this week and use the cheese/sauce amounts referred to in the toppings grid that is referenced on this site and see if it is more 'correct'..... like yours looks to be.  Well done!

Thank you!!
I didn't measure exactly. But it was about 12 OZ. The pie is 18 inches! (About 8 OZ of sauce)
The dough was King Arthur sir Lancelot flour
58% hydration
0.3% IDY
1.9% salt
2.4% olive oil
20 minute bench rest, 72 hour cold ferment

Good luck!!

Offline Peter B

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17443 on: September 14, 2020, 07:52:22 AM »
The pie is 18 inches!

Are you cooking in a regular kitchen oven?  The rack in mine is only 17" deep, and I thought that it is a pretty typical oven.  Gosh - I would love to be able to do an 18" someday!

OK - and your 12oz of cheese / 8 oz of sauce would match up very nicely with the grid.  I think this week I am just going to have to go with what the grid says and ignore my instincts.

Very helpful - thank you!
« Last Edit: September 14, 2020, 07:54:26 AM by Peter B »

Offline pizzaguy24601

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17444 on: September 14, 2020, 08:03:35 AM »
Are you cooking in a regular kitchen oven?  The rack in mine is only 17" deep, and I thought that it is a pretty typical oven.  Gosh - I would love to be able to do an 18" someday!

OK - and your 12oz of cheese / 8 oz of sauce would match up very nicely with the grid.  I think this week I am just going to have to go with what the grid says and ignore my instincts.

Very helpful - thank you!


Just a regular Kenmore oven! It's definitely a little bigger than average (18x24) but I've seen a few home ovens that are this size!

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Offline Peter B

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17445 on: September 14, 2020, 10:47:57 AM »

Just a regular Kenmore oven! It's definitely a little bigger than average (18x24) but I've seen a few home ovens that are this size!

That is great news!  Thank you!

Say hi to the NJ for me!  Since we moved back to Ohio, I am hopeful that we can go visit my sister and bother-in-law in Bergen County soon.  There are several pizza places (and styles) that I want to try that I had no idea about when I was a kid.  I plan to see if I can get anyone to visit Star Tavern, and the Frank Pepe's in Yonkers.  And possibly a side trip to Old Forge, PA on the drive.   :drool:

Offline quietdesperation

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17446 on: September 15, 2020, 02:46:21 PM »
 baking at 550f and loving the results
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

Offline boatsydney

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17447 on: September 16, 2020, 01:22:50 AM »
Tonight's bake was a 68% hydration, 24 hour ferment at 62F


Offline pizzaguy24601

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17448 on: September 16, 2020, 05:39:33 PM »
80% hydration Detroit style hand mixed!

Offline HansB

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17449 on: September 16, 2020, 07:39:45 PM »
80% hydration Detroit style hand mixed!

Excellent!
Hans

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Offline 02ebz06

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17450 on: September 17, 2020, 12:51:04 PM »
Muy Bueno!!!   :drool:
FGM 800-B

Online Quebert

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17451 on: September 17, 2020, 02:34:40 PM »
Anna Tipo 00, 62% hydration, 72h CF
7/11, Stravecchio Parmesan, LMWH Mozz, Burrata, Pepperoni, olives & onions.


Offline boatsydney

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17452 on: September 17, 2020, 11:01:55 PM »
I ran an experiment today.

I've been paying attention to the size of the cornicione and the rise I get. My last cook was with a 68% hydration, and I wanted to see how close I could get with a 63% hydration. Ball #1 was pretty close with a dough that was easier to handle. In fact, I think it turned out better overall, as it had great browning. The prior higher hydration bake was a little pale.

Both dough balls baked today were mixed from the same batch, immediately balled, and moved to a wine cooler where they fermented for about 22 hours at 62F, then 1 hour at a RT of 80F before baking.

Ball #1 was reballed about 5 hours before the bake. (It was removed from the controlled temp of 62 just long enough to reball)
Ball #2 was not reballed.

Ball #1 turned out great. It might be the best pizza I've been able to make so far.
Ball #2 was too relaxed, stretched too easily and too far, and came out a little flat.

The following pics are:
1. Ball #1
2. Ball #2
3. Cornicione pics of slices from Ball #1

Offline tennisman03110

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17453 on: September 18, 2020, 08:06:39 AM »
This was a toaster oven cake pan pizza. With 5 day leftover, extra ripe dough. From Craig's 5 Hour NY recipe.

Sometimes, you just need to have fun and enjoy. This reminded me of making pizza with my mom when the internet first became a thing.

Offline Jersey Pie Boy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17454 on: September 18, 2020, 10:03:48 AM »
Boatsydney...great test, great pies...


I've never had luck with reballing ...dough always seems impossible to open and I get thin spots...


Anyone else run into this and solve it?

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Offline Pizza_Not_War

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17455 on: September 18, 2020, 03:34:30 PM »
90% CM00 10% Unifine WW - Zoe's Ghost Pepper salami, shallots, Muenster Cheese, Olive Oil, Egg, Cento tomatoes. Sourdough and a tiny bit of IDY.

Other than the char I put on it, crust was very Neo-ish light. With the steel and the right dough you can get pretty close to Neo if you want.
« Last Edit: September 18, 2020, 03:41:52 PM by Pete-zza »

Offline Josh123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17456 on: September 18, 2020, 03:50:56 PM »
12 bar pie with fresh mozz, aged mozz, and white cheddar, baked on a Perfect Crust Liner baking tray

Offline HansB

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17457 on: September 18, 2020, 07:40:33 PM »
Detroit!
Hans

Offline Jersey Pie Boy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17458 on: September 18, 2020, 10:45:49 PM »
Yes!!!!

Offline MadMatt

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17459 on: September 19, 2020, 12:26:49 PM »
0.085 TF         10 hour Room temp


58ish hydration 2% oil (I used some toasted sesame oil)


Bout 210-220g cheese     30% strong cheddar 70% mozarella on both

Cheese I grated some  grana padanmo prebake
Pepperoni I grated post bake


Just under 6 min      on steel in fan assisted oven, steel was about 520f


AS you can see the cheddar on this didn't melt well which makes sense as it was a very dry crumply cheddar.
« Last Edit: September 19, 2020, 12:29:45 PM by MadMatt »

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