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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1444351 times)

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Online Pizza_Not_War

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17760 on: November 18, 2020, 04:17:10 PM »
00/WW sourdough. . . Purple potatoes, pepperoni, provolone, DiNapoli crushed tomatoes, red onions, olive oil.

Offline quietdesperation

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17761 on: November 18, 2020, 08:21:55 PM »
sweet capicola thinly sliced so it crisps during the bake.
« Last Edit: November 18, 2020, 08:23:35 PM by quietdesperation »
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17762 on: November 19, 2020, 08:04:13 AM »
00/WW sourdough. . . Purple potatoes, pepperoni, provolone, DiNapoli crushed tomatoes, red onions, olive oil.
That looks and sounds delicious. Seems like a little rosemary would enhance it further. Very nice!
-Tony

Offline Pizza Baker

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17763 on: November 19, 2020, 05:27:54 PM »
100% Spelt Sourdough. 63% hydration. Baked in my WFO.
Jim

Offline wotavidone

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17764 on: November 20, 2020, 05:03:17 AM »
I'm  bit rusty on NP, but I had some fresh basil and a hankering. So tonight I flashed the oven up to 500 on the dome and a touch over 400 on the floor.
Dough:
800g Gaganis Bros "00"
200g Gaganis Bros fine semolina (been adding some lately, I like the taste)
40g Gaganis Bros "gluten flour" (who knows, maybe extra protein will improve things. Saw it on the shelf at Gaganis, thought I might as well try.)

650g water
4 tsp salt
1/2 tsp dry yeast

Hand kneaded about 1pm yesterday, 25hrs in bulk 4 hours in balls. All at room temp.
Had to knock it down about 2 am, again about 8 am.
Kept trying to climb out the bowl and take a stroll around the kitchen.
Made 6 x 280g balls.

Stretched very nicely to about 11-12 inches.

Fired the oven, got the surface temps as above, didn't wait for a heat soak, just kept a rolling flame and slung it in.

Pulled it at about 80 secs.

Toppings:
Mutti Italian Tomatoes polpa
Montefiore mozzarella
Fresh Basil
Rock Salt
Olive oil

Happy with it. Slight crunch especially on the cornice, but soft and tender inside.
Love the little burst of basil flavour that carries through in the olive oil.

If you want round, call Dominos.

« Last Edit: November 20, 2020, 06:02:41 AM by wotavidone »
Mick

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Online nickyr

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17765 on: November 21, 2020, 12:20:58 AM »
New haven in a wood tired Ooni pro. Oven temp was a bit on the hot side. I tried Safeway’s Lucerne mozzarella after getting sad about how much good mozzarella in California costs. Unfortunately, the Lucerne was not great. But the pizza still was!
« Last Edit: November 21, 2020, 10:03:25 AM by Pete-zza »

Offline nboo

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17766 on: November 21, 2020, 12:27:15 AM »
New York pies in the Ooni Pro. I’m from Cali so have no pure taste for NY style. But my Brother in law is from Manhattan, very picky and could fine little wrong with it.

Offline sodface

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17767 on: November 21, 2020, 01:27:50 PM »
I had 180g of scrap dough after last night's entry in the monthly challenge (cutoffs from the stromboli) that I balled and put in the fridge.  I used it to make a ~10" pizza for lunch today.  Pepperoni, jalapeno, sausage, and calabrian peppers.  I found the smaller skin sort of fiddly to open, almost more so than the larger sizes.  I'm not that great at stretching at any size though so there's that.  I'm also not 100% sure I've ever made pizza while completely sober, so maybe I was more tense than normal  :P  Pretty tasty though!
Carl

Offline foreplease

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17768 on: November 21, 2020, 01:30:17 PM »
New haven in a wood tired Ooni pro. Oven temp was a bit on the hot side. I tried Safeway’s Lucerne mozzarella after getting sad about how much good mozzarella in California costs. Unfortunately, the Lucerne was not great. But the pizza still was!
That gives me hope for my Ardore someday. Love it.
-Tony

Offline 02ebz06

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17769 on: November 21, 2020, 03:23:17 PM »
Cheese pizza for lunch.
Came from a frozen dough ball, created with suggestions from Tom for freezing dough balls.
Worked out well.
Bruce here... My toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

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Offline wotavidone

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17770 on: November 21, 2020, 05:33:06 PM »
Cheese pizza for lunch.
Came from a frozen dough ball, created with suggestions from Tom for freezing dough balls.
Worked out well.
Nice looking pizza. What did you cook it in?
I'm assuming you didn't fire the 800-B for one lunch pizza.
Mick

Offline 02ebz06

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17771 on: November 21, 2020, 06:08:00 PM »
Nice looking pizza. What did you cook it in?
I'm assuming you didn't fire the 800-B for one lunch pizza.

Thanks.
Yup, used the 800-B
Sometimes we use it the next day. Core temp is still 300f+
Bruce here... My toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline woodfiredandrew

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17772 on: November 22, 2020, 07:58:20 PM »
Dialing in the Central Milling 00 reinforced flour (90%) Bob's Redmill Organic WW (10%), used the Pizza Bible Master dough with sourdough formula but lowered the yeast amount. Used a pretty active Einkorn starter and also the Low Diastatic Malt which really did crisp the crust and brown it.

Overall it was very good.

Pizza was provolone, pepperoni, gouda, organic eden crushed tomatoes.

I am thinking about using this flour, can you share your thoughts, i am shooting for little bit chewy crust ,

Offline Basquerider

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17773 on: November 22, 2020, 08:14:22 PM »
Why not!  Pepperoni, mushrooms and jalapeños.  Mikes hot honey post bake!

Offline Hardhatharry13

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17774 on: November 22, 2020, 08:58:18 PM »
Playing around with some of the QC/Cal City style recipes on here, having fun. 48 hr CF.   Half: bbq,sausage, pepperoni Half: cheese sauce/pizza sauce with sausage sprinkled with taco seasoning, fire roasted green chiles and a cheddar/mozz mix.  Yeah, some weird choices here but have had pizza 4 nights in a row, haha. Started with Loo’s pan recipes, a home run inn clone, and a couple variations of my QC style that I’ve been working on with some added insight from all the knowledge on this forum. Thanks all! Made 4 different variations yesterday that my brother and I have spilt.. gonna do some testing and swap notes in a few days.

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Online Pizza_Not_War

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17775 on: November 22, 2020, 09:03:22 PM »
I am thinking about using this flour, can you share your thoughts, i am shooting for little bit chewy crust ,
My favorite flour now. I add a bit of malt for browning. Holds up well for long cold sourdough fermentation, 5 days no problem.

Offline woodfiredandrew

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17776 on: November 22, 2020, 11:39:25 PM »
My favorite flour now. I add a bit of malt for browning. Holds up well for long cold sourdough fermentation, 5 days no problem.

Thanks for your feedback,
whenever i use AT, i add 4-5% organic wheat for flavor,  why is it your favorite, does it have more flavor being organic flour? i am trying to understand more before i begin to bench test it.
Thanks       

Online Pizza_Not_War

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17777 on: November 22, 2020, 11:58:43 PM »
Thanks for your feedback,
whenever i use AT, i add 4-5% organic wheat for flavor,  why is it your favorite, does it have more flavor being organic flour? i am trying to understand more before i begin to bench test it.
Thanks     
I use 10-20% Organic Whole Wheat to bump flavor. The organic doesn't add flavor, but it lets my wife eat the pizza or bread without digestive issues that non organic flour causes. I like to eliminate chemical pesticides and fertilizers from my food sources when I can.


Offline tennisman03110

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17778 on: November 23, 2020, 10:22:53 PM »
Tried out the King Arthur recipe of the year, crispy pan pizza. It was very different, almost a bread casserole, but heck one of the tastiest pizzas (or foods) I've ever made.

It's also super easy, mix the dough with a spoon,  a few stretches and folds, overnight or longer in the fridge. Dough is pressed out in a cast iron similar to Detroit style. Cheese on first, then pepperoni, finally drops of sweet sauce. No stone needed, no stovetop preheat, just put the cold pan in a hot oven. And all purpose flour, it's a good one to make it you don't have pizza "tools".

Offline Sumodl

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Re: Post a Pic of Your Pie - Daily Update
« Reply #17779 on: November 24, 2020, 07:24:43 AM »
Ooni koda 16 / Biscotti saputo / Caputo pizzeria 00 / 66% / 12+12 RT

First time with the biscotti, going with higher temp next time.


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