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

nickyr · « **Reply #18280 on:** February 20, 2021, 08:04:07 PM »

Quote from: spacelooper on February 20, 2021, 08:50:00 AM

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...

quietdesperation · « **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...

Jersey Pie Boy · « **Reply #18282 on:** February 21, 2021, 08:36:19 PM »

Looks just great!

depothaldol · « **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.

NYSS · « **Reply #18284 on:** February 21, 2021, 11:11:15 PM »

Quote from: Swinger-mike on February 20, 2021, 08:06:39 AM

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!

quietdesperation · « **Reply #18285 on:** February 22, 2021, 02:58:18 PM »

Quote from: Jersey Pie Boy on February 21, 2021, 08:36:19 PM

Looks just great!

thanks jpb!

PC105105 · « **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

Pizza Baker · « **Reply #18287 on:** February 22, 2021, 07:04:43 PM »

We featured the tomato pie this week at the shop.

Pizza_Not_War · « **Reply #18288 on:** February 22, 2021, 07:08:06 PM »

Quote from: Pizza Baker on February 22, 2021, 07:04:43 PM

We featured the tomato pie this week at the shop.

psychedelic, brings me back to the 60's. Looks great!

quietdesperation · « **Reply #18289 on:** February 22, 2021, 07:59:41 PM »

Quote from: Pizza_Not_War on February 22, 2021, 07:08:06 PM

psychedelic, brings me back to the 60's. Looks great!

or maybe back to the boardwalk:
https://www.google.com/amp/s/www.esquire.com/food-drink/food/amp22550621/new-jersey-boardwalk-pizza/

depothaldol · « **Reply #18290 on:** February 22, 2021, 09:44:45 PM »

From yesterday:

quietdesperation · « **Reply #18291 on:** February 22, 2021, 09:59:19 PM »

Quote from: depothaldol on February 22, 2021, 09:44:45 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?

depothaldol · « **Reply #18292 on:** February 22, 2021, 10:16:01 PM »

Lol. I'm gonna post again tomorrow.

(Not really.)

Pete_da_Bayer · « **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

One Eyed Jack · « **Reply #18294 on:** February 23, 2021, 11:18:42 AM »

Your offering looks killer Pete

Pete_da_Bayer · « **Reply #18295 on:** February 23, 2021, 12:28:42 PM »

Quote from: One Eyed Jack on February 23, 2021, 11:18:42 AM

Your offering looks killer Pete

Thank you, Jack

piesofsatan · « **Reply #18296 on:** February 23, 2021, 02:16:23 PM »

Quote from: quietdesperation 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...

These look absolutely KILLER!

quietdesperation · « **Reply #18297 on:** February 24, 2021, 01:42:05 PM »

Quote from: piesofsatan on February 23, 2021, 02:16:23 PM

These look absolutely KILLER!

thanks POS!

vincentoc13 · « **Reply #18298 on:** **Yesterday** at 03:49:21 PM »

7 min pepperoni pie made on the steel, great lunch!

vincentoc13 · « **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