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Author Topic: Post a Pic of Your Pie - Daily Update  (Read 1522737 times)

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Offline ARenko

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18480 on: April 03, 2021, 09:59:16 PM »
Three Tonda Romana.

Mushroom, fresh mozzarella, piave vecchio, and truffle oil post brake. 

Yellow tomato sauce, ~70/30 mozzarella/ smoked mozzarella, Italian sausage and red onion.

Pistachio pesto, rosemary roasted potatoes, mozzarella, and Italian sausage with pecorino fondue post bake (was meant to be a nice zig zag, but it was a bit too thin).

Offline tennisman03110

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18481 on: April 03, 2021, 11:04:43 PM »
This is a rotisserie chicken pizza. With 5 day GlutenBoy dough, added 2% Malt.

I'm not sure if it's the dough or my new oven, but been struggling with color on the dough. Bottom cooks nice on a steel.

Offline quietdesperation

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18482 on: April 03, 2021, 11:47:56 PM »
Looks great, Jeff!  Roasted and applied early or later in bake?

thanks bill, they were roasted and then baked w the pie. in thinking about, i suppose thereís not much value with that approach, do you usually apply at the end of the bake?
jeff

Offline vincentoc13

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18483 on: April 04, 2021, 03:23:55 PM »
14inch spicy soppresatta pie.  20hr preferment, 48hr CF 2hr RT. 

Offline Jersey Pie Boy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18484 on: April 04, 2021, 03:29:40 PM »
Jeff,


Not sure I've used portobello for pizza..I think my  late application was thin sliced  credibility or just regulation wjite mushrooms...ive been known to immolate toppings. :-D










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Offline texmex

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18485 on: April 04, 2021, 04:03:43 PM »
Jeff,


Not sure I've used portobello for pizza..I think my  late application was thin sliced  credibility or just regulation wjite mushrooms...ive been known to immolate toppings. :-D


 :-D  How thin?

Reesa

Offline corkd

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18486 on: April 04, 2021, 07:37:59 PM »
72hr SD, broccolini+onion+guanciale+ mozz. Screaming hot PP 70x70.

Offline quietdesperation

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18487 on: April 04, 2021, 09:49:08 PM »
72hr SD, broccolini+onion+guanciale+ mozz. Screaming hot PP 70x70.

that's a beauty!
jeff

Offline Kneadsdough

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18488 on: April 04, 2021, 10:30:30 PM »
French sheepís milk feta and red onion and garlic and pickled banana peppers with a simple olive oil and granulated garlic sauce. 70% WMM, 15% provolone, 15% Australian cheddar

Offline Jersey Pie Boy

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18489 on: April 05, 2021, 02:31:57 AM »
Reesa...hahaha..pretty darn thin :-D
Auto-complete is crazy!


Cremini...sigh


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Offline AJ33

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18490 on: April 06, 2021, 06:31:50 AM »
Couple of plain cheese and one with spicy chorizo.

Offline typicalsam

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18491 on: April 06, 2021, 07:05:23 PM »
I'm so behind on updating my own thread thought I might as well share a pic here

70% hydration 7 hour rt ferment, around 90secs in the effeuno

Offline Trinity

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18492 on: April 07, 2021, 08:03:50 AM »
Just a pepperoni. :pizza:
It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.

Offline Josh123

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18493 on: April 08, 2021, 12:02:47 AM »
Grandma pie with fresh mozz

Offline laurenince525

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18494 on: April 08, 2021, 09:52:57 AM »
 :chef: :chef: :chef: :pizza: :pizza: :pizza:
« Last Edit: April 08, 2021, 10:36:43 AM by Pete-zza »

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Offline erickso1

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18495 on: April 08, 2021, 09:55:31 AM »
Grandma pie with fresh mozz

Thats a pretty pie.  Be curious about the process/details if you'd care to share. 

Offline kaham47

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18496 on: April 08, 2021, 01:35:16 PM »
Spring pizza !


Offline nickyr

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Post a Pic of Your Pie - Daily Update
« Reply #18497 on: April 08, 2021, 02:54:37 PM »
Grandma pie with fresh mozz
Spring pizza !
Itís pies like these that make me think every pizza should be square

Not that all the round ones above donít also look great...

Offline MadMatt

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18498 on: April 09, 2021, 12:42:16 PM »
Cheesy bites PH style went wrong


So I took the pizza out after 8 mins to check on it, and it had ballooned up from  trapped air going under the base. Only the stuffed crust was touching the pan, so most of the base  wasn't cooked properly from lack of contact. I tried to get it out onto some parchment, but being uncooked and hot it made a mess . Managed to clean it up a little, then threw it on the steel (on parchment) for a few minutes to cook the bototm.

This is one I made 2 years ago

https://www.pizzamaking.com/forum/index.php?topic=26286.msg580730#msg580730


Tasted good tho  :drool:



I have had air get trapped under pizza when doing deep pans, but usually its just a small spot not the entire thing.  ??? Wonder why this happened.  ???
« Last Edit: April 10, 2021, 10:12:47 AM by MadMatt »

Offline Davydd

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Re: Post a Pic of Your Pie - Daily Update
« Reply #18499 on: April 09, 2021, 05:41:46 PM »
This is a pizza I made this week in our gas Whirlpool double oven kitchen range in the upper short height oven. Top end is 550 degrees. I have a steel pizza sheet and the surface when I check with my infrared laser thermometer topped out at 630 degrees. I baked for 7 minutes, 11" pies on 12" pizza screens. I was able to bake two at a time. Red pizza sauce, mozzarella cheese, mushrooms, turkey pepperoni, black olives and fresh basil.

« Last Edit: April 09, 2021, 05:44:44 PM by Davydd »
Davydd

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