A D V E R T I S E M E N T


Author Topic: Capt. B's pizza journey.......  (Read 127521 times)

0 Members and 1 Guest are viewing this topic.

Offline CaptBob

  • Supporting Member
  • *
  • Posts: 2852
  • Location: Idaho Falls, Id
Re: Capt. B's pizza journey.......
« Reply #1400 on: July 12, 2019, 12:13:08 AM »
I donít have a lot to contribute any more but....this was kinda fun....
Caputo Pizzeria @64%....rolled thin with a wine bottle and baked at 750..thin and crispy...
Ezzo cup and char pepperoni....
« Last Edit: July 12, 2019, 10:14:05 AM by CaptBob »
Bob

Offline nboo

  • Registered User
  • Posts: 2
  • Location: Garden grove, CA
  • I Love Pizza!
Re: Capt. B's pizza journey.......
« Reply #1401 on: July 12, 2019, 01:04:29 AM »
Rolled thin with the wine bottle....empty of course.....

Crunchy crust....removed pie from Ardore....brushed rim with melted ghee....garnished with brown butter panko, grated parm, fresh garlic....back to the oven for about 30 seconds....

Bob, Youíve really inspired me. Iíve read through most of this thread over the last few years and have used many of your ideas to improve my own pies. Iíve been silent up until now, but this post piqued my interest. Curious to know how do you keep the pie from sticking to the peel when rolling it out?

Offline DreamingOfPizza

  • Registered User
  • Posts: 315
  • I Love Pizza!
Re: Capt. B's pizza journey.......
« Reply #1402 on: July 12, 2019, 06:04:31 AM »
Ezzo pep is a beautiful thing. Great looking pizzas!

Offline CaptBob

  • Supporting Member
  • *
  • Posts: 2852
  • Location: Idaho Falls, Id
Re: Capt. B's pizza journey.......
« Reply #1403 on: July 12, 2019, 10:11:44 AM »
Bob, Youíve really inspired me. Iíve read through most of this thread over the last few years and have used many of your ideas to improve my own pies. Iíve been silent up until now, but this post piqued my interest. Curious to know how do you keep the pie from sticking to the peel when rolling it out?


Thanks!  The dough is opened first by hand like I normally would. I then roll the dough on the work surface....the time you reference was done on a wood cutting board......using a liberal amount of semolina. I then sprinkled the peel with semolina and transfered the skin to that and applied the toppings. For the pie above I used a pastry mat which was purchased at Bed Bath and Beyond. I also used semolina because it helps with the crispy thing that we like. Semolina on the peel as well......
Bob

Offline jvp123

  • Supporting Member
  • *
  • Posts: 2898
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Capt. B's pizza journey.......
« Reply #1404 on: July 13, 2019, 05:12:55 PM »
I donít have a lot to contribute any more but....this was kinda fun....
Caputo Pizzeria @64%....rolled thin with a wine bottle and baked at 750..thin and crispy...
Ezzo cup and char pepperoni....

Like the thin and crispy!  Even when you mix it up a little it's a home run, CB. :chef:
Jeff

A D V E R T I S E M E N T


Offline CaptBob

  • Supporting Member
  • *
  • Posts: 2852
  • Location: Idaho Falls, Id
Re: Capt. B's pizza journey.......
« Reply #1405 on: Yesterday at 11:41:00 AM »
Thank you Jeff!
Bob

A D V E R T I S E M E N T