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


Author Topic: Inverted's Pie Barn  (Read 82849 times)

0 Members and 1 Guest are viewing this topic.

HarryHaller73

  • Guest
Re: Inverted's Pie Barn
« Reply #1180 on: April 06, 2018, 03:57:06 PM »
These are tasting great out of the can, got these at Albertsons. Packed in puree for a rich flavor that isn't nearly as watery as whole peeled. Has that nice basil perfume you get when they are canned with basil. Present but not overpowering like fresh basil can get when adding to the sauce bucket. Gonna bake a Grandma style with these this afternoon.

Here's a White Grandma we ordered last week at a local joint  for inspiration, Added drops of San Marzano tomatoes as a topping.  Whole milk low moisture + mozzarella di bufala + Grana Padano.  IMO, unadulterated sweet tomatoes work perfectly in this style.

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 28852
  • Location: Texas
  • Always learning
Re: Inverted's Pie Barn
« Reply #1181 on: April 06, 2018, 04:38:03 PM »
Ryan,

I have been trying several of the Signature Select products offered by my local Tom Thumb store, which is part of the Albertson’s supermarket empire, and I have been quite impressed with the quality of those products. So, I can’t say that I am surprised with the quality of the tomatoes you tried.

As an example, and knowing that you have a fondness for the thin style of pizza, I recently tried the Signature Select Ultra Thin Crust Spicy Italian Sausage frozen pizza.

Here is what the pizza looks like:

https://www.instacart.com/tom-thumb/products/3142221-signature-select-pizza-ultra-thin-crust-spicy-italian-sausage-16-60-oz

The pizza was on special and offered dirt cheap (I think it was around two to three bucks), and while I have found most frozen pizzas uninspiring, especially the bake-to-rise crusts that have the texture of cotton and also lack flavor, I thought that the Signature Select pizza mentioned above was perhaps the best, or one of the best, frozen supermarket pizzas I have tried to date. And, in my case, I chose to use the party cut.

I have concluded that most frozen supermarket pizzas fall far short from the quality that we expect here on the forum, and while I have become better informed on frozen supermarket pizzas, I would have to find a good reason to sample them further. But, for now I will keep my eye on future specials on the above pizza and maybe put them in my freezer for quick meals.

As an aside, and following sage advice previously offered up by member Garvey in respect of frozen pizzas, I have found that it is possible to ignore the bake instructions usually given for frozen pizzas—which usually say not to defrost the pizzas—and go ahead and defrost them. I’m pretty certain that the producers of such pizzas do not trust consumers to defrost and properly bake the pizzas, which may entail using a peel and moving the pizza around and adjusting things like oven rack position, bake temperatures and bake times. But I am sure that the master baker that you are you would not have a problem.

Peter


Offline invertedisdead

  • Registered User
  • Posts: 4620
  • Rest In Pizza
Re: Inverted's Pie Barn
« Reply #1182 on: April 06, 2018, 05:03:40 PM »
Here's a White Grandma we ordered last week at a local joint  for inspiration, Added drops of San Marzano tomatoes as a topping.  Whole milk low moisture + mozzarella di bufala + Grana Padano.  IMO, unadulterated sweet tomatoes work perfectly in this style.

That looks righteous!
the proof is in the pizza

Offline Ari1985

  • Registered User
  • Posts: 85
  • Age: 34
  • Location: Ayr, Scotland
  • I Love Pizza!
    • Big pond digital
Re: Inverted's Pie Barn
« Reply #1183 on: April 06, 2018, 05:42:55 PM »
Two 14" pepperoni pies! Sliced mushrooms on half of each!

Dietz & Watson stick pepperoni, nice bold puree based sauce
8 oz cheese per pie
Blend is 16 oz whole milk mozz, 8 oz organic white cheddar, 1 oz Grana Padano

Baked @ 500F convection

These look amazing!

Offline invertedisdead

  • Registered User
  • Posts: 4620
  • Rest In Pizza
Re: Inverted's Pie Barn
« Reply #1184 on: April 06, 2018, 07:21:04 PM »
the proof is in the pizza

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


Offline invertedisdead

  • Registered User
  • Posts: 4620
  • Rest In Pizza
Re: Inverted's Pie Barn
« Reply #1185 on: April 06, 2018, 07:39:40 PM »
Thanks Harry for those grandma pie tips, came out great.
the proof is in the pizza

Offline sodface

  • Registered User
  • Posts: 941
  • Location: Charleston SC
  • I Love Pizza!
Re: Inverted's Pie Barn
« Reply #1186 on: April 06, 2018, 07:41:28 PM »
Looks great!  Was that the TF you were shooting for?
Carl

HarryHaller73

  • Guest
Re: Inverted's Pie Barn
« Reply #1187 on: April 06, 2018, 07:43:09 PM »
Thanks Harry for those grandma pie tips, came out great.

Nice!  what temp and time did you decide on?

Offline invertedisdead

  • Registered User
  • Posts: 4620
  • Rest In Pizza
Re: Inverted's Pie Barn
« Reply #1188 on: April 06, 2018, 09:09:44 PM »
Looks great!  Was that the TF you were shooting for?

Thanks Carl,
I used .1 TF in the calculator. Standard NY formula with high gluten flour. Same day RT dough. Polly-O WMLM fresh mozz and aged mozz, grana padano.

Nice!  what temp and time did you decide on?

I went for 15 minutes @ 450F on the second rack to the bottom, checked the bottom about halfway through and it was going quicker so I moved to the top rack. I'll probably go right for the middle rack next time.
the proof is in the pizza

Offline Hermit

  • Registered User
  • Posts: 1778
  • Location: Colorado
  • I make do with what I have
Re: Inverted's Pie Barn
« Reply #1189 on: April 07, 2018, 09:42:39 AM »
Brother that pie looks like a mini version of what Harry posted!  :drool: Nice work  :chef: :pizza: :pizza: :pizza:

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


Offline invertedisdead

  • Registered User
  • Posts: 4620
  • Rest In Pizza
Re: Inverted's Pie Barn
« Reply #1190 on: April 07, 2018, 01:29:25 PM »
Brother that pie looks like a mini version of what Harry posted!  :drool: Nice work  :chef: :pizza: :pizza: :pizza:

  :) Thank you! Time for some cold breakfast slices!
the proof is in the pizza

Offline invertedisdead

  • Registered User
  • Posts: 4620
  • Rest In Pizza
Inverted's Pie Barn
« Reply #1191 on: April 12, 2018, 10:10:05 PM »
Experimentin' - 3:30 bake
the proof is in the pizza

Offline norcoscia

  • Registered User
  • Posts: 3974
  • Location: WA
  • I really Love Pizza!
    • MyPizzaMaster
Re: Inverted's Pie Barn
« Reply #1192 on: April 13, 2018, 08:30:57 AM »
How did you manage a 3:30 - superheated steel under broiler? - What did you think about it - was is soft inside?
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline invertedisdead

  • Registered User
  • Posts: 4620
  • Rest In Pizza
Re: Inverted's Pie Barn
« Reply #1193 on: April 13, 2018, 10:44:18 AM »
How did you manage a 3:30 - superheated steel under broiler? - What did you think about it - was is soft inside?

Cheap 1/4" pizza stone on the lowest rack at 550F, with the broiler on the whole bake. I used high gluten so it had some chew, but still tender from the fast bake. I also tried rolling a skin out like the Lucali or Roman pies we've been seeing a lot lately. It baked up pretty crisp for 66% hydration, I wanna try one with less water and see how it cooks. Haven't done a fast baked pie in a while!

Overall was very happy with yesterdays bake as it reaffirmed some things I think about. I baked the first pie and it was total womp. Added some sugar to the sauce and baked another, flavor explosion, crust, sauce, cheese popped like a corn kernel. I'm not saying the right tomato needs sugar, but I do tend to like a sweeter sauce. I was messing with zingy stuff in the sauce though so that could have dulled some of the natural sweetness.
the proof is in the pizza

Offline invertedisdead

  • Registered User
  • Posts: 4620
  • Rest In Pizza
Re: Inverted's Pie Barn
« Reply #1194 on: April 28, 2018, 12:14:13 AM »
14" Chi thin and a blood orange pellegrino
the proof is in the pizza

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


Offline CaptBob

  • Registered User
  • Posts: 2914
  • Location: Idaho Falls, Id
Re: Inverted's Pie Barn
« Reply #1195 on: April 28, 2018, 12:24:13 AM »
Perfect Ryan!! :chef:
Bob

Offline jvp123

  • Supporting Member
  • *
  • Posts: 2951
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Inverted's Pie Barn
« Reply #1196 on: April 28, 2018, 02:13:52 AM »
Jeff

Offline Hermit

  • Registered User
  • Posts: 1778
  • Location: Colorado
  • I make do with what I have
Re: Inverted's Pie Barn
« Reply #1197 on: April 28, 2018, 08:23:23 AM »
Killer pie brother!!  :drool:

Offline invertedisdead

  • Registered User
  • Posts: 4620
  • Rest In Pizza
Re: Inverted's Pie Barn
« Reply #1198 on: April 28, 2018, 12:10:52 PM »
Cheers pizza pals!!  :chef:

Have a great weekend everyone!
the proof is in the pizza

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 5380
  • Age: 59
  • Location: St. Joseph, MI
Re: Inverted's Pie Barn
« Reply #1199 on: April 28, 2018, 07:33:09 PM »
14" Chi thin and a blood orange pellegrino
I love the bake on that. Great looking pizza.
-Tony

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