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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1496812 times)

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Offline nickyr

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18280 on: February 20, 2021, 08:04:07 PM »
Finally got my Bay State Pans and had to do South Shore Bar Pizza for the ol Friday Night Pizza. I gotta say these pans are awesome. Absolutely zero stick, they literally slide right out. I am a true Lloyd's fan but the first attempt at SSBP, although great, did stick slightly to the side in my Lloyd's pans. Another good night of pizza's. I used Toddzilla's recipe which I really like the result of.
You are getting me interested in this style...

Online quietdesperation

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18281 on: February 21, 2021, 08:19:36 PM »
our ny bakes in fl last year were near inedible. the bottom was way under since there is no bottom heating element in our oven. however, my last couple of detroit bakes have been encouraging, so i consulted with Chau on a strategy that while not perfect, looks promising.

 i preheated 1/4 inch steel on 2nd rack to 550 for 30 mins, turned on broiler for 10 mins, dialed temp back to 550 and launched on a screen, placed on steel for 5 mins and then slid directly on to steel for another 5 mins.  maybe one rack down next time.

as usual, chau has all the answers...
« Last Edit: February 21, 2021, 08:25:11 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 Jersey Pie Boy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18282 on: February 21, 2021, 08:36:19 PM »
Looks just great!

Offline depothaldol

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18283 on: February 21, 2021, 10:58:16 PM »
Mostly classic Neapolitan style, turned out pretty well. In the background is an Evanston style slice, with sausage, pepperoni, red onion, and jalapeño.

Offline NYSS

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18284 on: February 21, 2021, 11:11:15 PM »
todays 18" nyc pizzas.

came out decent, a little greasy, anyone has ideas how to cut /grate Whole milk mozz to have it melt less greasy?

i have tried slicing it and and medium rough grated.

baking temp was around 600f.

I am in no way a pizza expert like most on this board, but through my readings and research on here, I believe you can mix in part skim milk mozz with the whole milk to cut back on the grease.

Looks great/delicious as is!

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Online quietdesperation

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18285 on: February 22, 2021, 02:58:18 PM »
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

Offline PC105105

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18286 on: February 22, 2021, 06:55:26 PM »
Haven’t posted in some time, few pics of pies from yesterday. Same day dough, about 3 hours from start to finish. Turned out great. Good crisp for a room temp dough without putting  in the fridge overnight. About 60% hydration per the usual. Baked at about 715-720 for 3 minutes
Instagram: pattythebakerman

Offline Pizza Baker

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18287 on: February 22, 2021, 07:04:43 PM »
We featured the tomato pie this week at the shop.
Jim

Offline Pizza_Not_War

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18288 on: February 22, 2021, 07:08:06 PM »
We featured the tomato pie this week at the shop.
psychedelic, brings me back to the 60's. Looks great!

Online quietdesperation

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18289 on: February 22, 2021, 07:59:41 PM »
« Last Edit: February 22, 2021, 08:39:29 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

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Offline depothaldol

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18290 on: February 22, 2021, 09:44:45 PM »
From yesterday:

Online quietdesperation

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18291 on: February 22, 2021, 09:59:19 PM »
From yesterday:

indeed it is. Is that by any chance an Evanston style slice with sausage, pepperoni, red onion, and jalapeño in the background?
« Last Edit: February 22, 2021, 10:05:55 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 depothaldol

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18292 on: February 22, 2021, 10:16:01 PM »
Lol. I'm gonna post again tomorrow.

(Not really.)

Offline Pete_da_Bayer

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18293 on: February 23, 2021, 02:22:30 AM »
Buongiorno a tutti,

some pies from the weekend. Marinara with 20% sourdough, 10hrs fermentation @ rt, 62% hydration. The others were with long, cold fermentation ~42hrs @ 4°C, 6hrs @ 22°C, 70% hydration, 0,25% fresh yeast, 2,5% salt.

 Buon Appetito :chef:
« Last Edit: February 23, 2021, 02:24:28 AM by Pete_da_Bayer »

Offline One Eyed Jack

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18294 on: February 23, 2021, 11:18:42 AM »
Your offering looks killer Pete  :drool:

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Offline Pete_da_Bayer

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18295 on: February 23, 2021, 12:28:42 PM »
Your offering looks killer Pete  :drool:
Thank you, Jack :)

Offline piesofsatan

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18296 on: February 23, 2021, 02:16:23 PM »
our ny bakes in fl last year were near inedible. the bottom was way under since there is no bottom heating element in our oven. however, my last couple of detroit bakes have been encouraging, so i consulted with Chau on a strategy that while not perfect, looks promising.

 i preheated 1/4 inch steel on 2nd rack to 550 for 30 mins, turned on broiler for 10 mins, dialed temp back to 550 and launched on a screen, placed on steel for 5 mins and then slid directly on to steel for another 5 mins.  maybe one rack down next time.

as usual, chau has all the answers...

These look absolutely KILLER!

Online quietdesperation

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18297 on: February 24, 2021, 01:42:05 PM »
These look absolutely KILLER!

thanks POS!
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

Offline vincentoc13

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18298 on: Yesterday at 03:49:21 PM »
7 min pepperoni pie made on the steel, great lunch!

Offline vincentoc13

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18299 on: Yesterday at 08:48:50 PM »
Another pep pie, but this one was for my neighbor.  Last dough of the day, it looked liked the best, I wanted to steal a slice, but my neighbor would have been pissed  :-D
« Last Edit: Yesterday at 08:51:08 PM by vincentoc13 »

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