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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1425281 times)

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Offline nickyr

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17600 on: October 16, 2020, 08:29:21 PM »
Grandma and fresh mozz slice
Nothing quite like a simple 18 inch cheese pizza!

They look just like NY!

Offline sodface

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17601 on: October 16, 2020, 08:51:54 PM »
Made 4 12" crackers tonight, 3 went into the freezer, 1 baked and pictured below.  Plus a double post of an 18" white pie, my first.  Both pretty good!
Carl

Offline spacelooper

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17602 on: October 17, 2020, 06:19:06 AM »
A good night of New York style. Spinach & Tomato is getting to be a favorite topping on just about any style.

Offline Pete-zza

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17603 on: October 17, 2020, 10:41:34 AM »
A good night of New York style. Spinach & Tomato is getting to be a favorite topping on just about any style.
spacelooper,

Those are nice looking pizzas. You might want to repost them on this month's challenge at:

https://www.pizzamaking.com/forum/index.php?topic=65664.0

Peter

Offline spacelooper

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17604 on: October 17, 2020, 12:08:01 PM »
Thanks, Peter! I will repost for the Challenge. I am fairly new to the monthly Challenge. Not sure how I missed those. :)

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Offline WillowzA

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17605 on: October 17, 2020, 04:01:09 PM »
A 14 inch NY from last night. 2 day CF.

Offline 02ebz06

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17606 on: October 17, 2020, 04:16:30 PM »
This is Saturday's late lunch.
Had a busy morning, making pizza dough for today and tomorrow (4th attempt at cracker crust), Sour Dough and Hoagie Rolls for tomorrow.

Bruce here... My toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline Pete-zza

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17607 on: October 17, 2020, 04:45:24 PM »
A 14 inch NY from last night. 2 day CF.
WillowzA,

That is a nice looking NY style pizza, especially from someone who is out of the country. You might want to repost it in this month's challenge at:

https://www.pizzamaking.com/forum/index.php?topic=65664.msg642396#msg642396

Peter

Offline Bycurly

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17608 on: October 17, 2020, 08:28:10 PM »
Dough was on point today. 68% molino dallagiovanna napoletana, 3% salt, SD starter. 28 hour RT ferment. 24 hour bulk. 4 hour balls.
Brian

Offline WillowzA

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17609 on: October 17, 2020, 09:08:17 PM »
WillowzA,

That is a nice looking NY style pizza, especially from someone who is out of the country. You might want to repost it in this month's challenge at:

https://www.pizzamaking.com/forum/index.php?topic=65664.msg642396#msg642396

Peter
Thanks. I'd not seen that. May have to make a contribution. :D
« Last Edit: October 17, 2020, 09:10:16 PM by WillowzA »

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Offline tennisman03110

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17610 on: October 17, 2020, 11:32:20 PM »
This is a 15" NY style cheese and triple cheese. Used Ken Forkish recipe, but 2 hours in realized I killed my ADY by adding it to the salt water. Recipe calls for this, but uses IDY.
I added some sourdough and extra pre-activated yeast and it seemed to work out. 2nd bake on my new steel.

Offline Bert

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17611 on: October 18, 2020, 03:16:08 PM »
Same day dough, King Arthur bread flour, 65% water, 2% EVOO, 2% salt, 1 % sugar, 1 % LDMP, ADY
Bert

Offline Peter B

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17612 on: October 18, 2020, 08:49:32 PM »
Same day dough, King Arthur bread flour, 65% water, 2% EVOO, 2% salt, 1 % sugar, 1 % LDMP, ADY

What is the topping for the pizza in the first two pics?  Pesto?
I said to my little one, "come here so I can change you".
He said "change only comes from within".  :-/

Online PizzaEater101

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17613 on: October 18, 2020, 09:41:03 PM »
What is the topping for the pizza in the first two pics?  Pesto?

Looks like it may be caviar. 

Offline Bert

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17614 on: October 19, 2020, 06:44:17 AM »
What is the topping for the pizza in the first two pics?  Pesto?

Itís za'atar mixed with olive oil, za'atar is a blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt.
Bert

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Offline radstronomical

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17615 on: October 19, 2020, 10:14:01 AM »
Itís za'atar mixed with olive oil, za'atar is a blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt.

Nice. I made a laffa with zaatar a while back and had it with muhammara, it was unbelievable. You have me wanting to make a zaatar pie badly now.

Offline radstronomical

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17616 on: October 19, 2020, 10:17:16 AM »
Had some sauce and cheese left over from last week's pie, so I threw together the no knead overnight dough from serious eats and made myself a skillet pie. This really nailed the taste of the pizza hut personal pan pizza I haven't let myself purchase in the past 5-10 years.

Leftover cooked sauce (bianca di nappoli crushed, garlic, oregano, chili flakes, sugar, salt), wmlm mozz & fontina blend, more oregano, soppresata, pecorino

Offline Peter B

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17617 on: October 19, 2020, 11:40:14 AM »
Itís za'atar mixed with olive oil, za'atar is a blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt.

Brilliant idea!  I could see lots of possibilities for this, like a good base to dip in some tzatziki or as the foundation for some grilled chicken and/or veg. 

Do you get the sense that it would burn if you left it in the oven longer?  The reason I ask is that I am going to dabble in the Roman dough from The Elements of Pizza (Pizza Bianca and Pizza Rosa).  I bet the za'atar would work on that dough too, but I just wonder if the longer bake time would ruin it.

This gives me an excuse to hit the Middle Eastern market near here.
I said to my little one, "come here so I can change you".
He said "change only comes from within".  :-/

Offline Bert

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17618 on: October 19, 2020, 02:14:25 PM »
Serious eat has multiple recipes that uses Zaatar, I jut use it as a pizza topping. Zaatar is a perfect topping for Roman dough or any dough. It wonít burn, you can use vegetable oil instead of olive oil, or 50% Vegetable oil / 50% olive oil.
Bert

Offline Raffe

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17619 on: October 19, 2020, 04:24:00 PM »
Mortadella and burrata. Heavenly.


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