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Author Topic: Inverted's Pie Barn  (Read 82885 times)

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Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1200 on: June 06, 2018, 05:53:11 PM »
Midwest style Thin N' Crispy with pepperoni and artichokes.

Haven't made a pie in a while, hope you've all been well, pizza pals!

This one is 12" 225g; 3 day CF
Baked in pan on the bottom rack for 12 minutes @ 450F




the proof is in the pizza

Offline jvp123

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Re: Inverted's Pie Barn
« Reply #1201 on: June 06, 2018, 05:56:00 PM »
Midwest style Thin N' Crispy with pepperoni and artichokes.

Haven't made a pie in a while, hope you've all been well, pizza pals!

This one is 12" 225g; 3 day CF
Baked in pan on the bottom rack for 12 minutes @ 450F

Looks great, Inverted!  What's the hydration if I may ask?  Water and oil?  Been meaning to do more of these.

Jeff

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1202 on: June 06, 2018, 06:13:03 PM »
Looks great, Inverted!  What's the hydration if I may ask?  Water and oil?  Been meaning to do more of these.

Thanks Jeff  :pizza: No problem, here's the formula I came up with for these thin crust pizzas.

100% high gluten
50% water
4% oil
2% salt (may reduce a bit, or maybe not)
.5% IDY

I'm using a .07 TF in the dough calculator. I usually bake these on pan on a stone and then transfer to the stone at the end, but these came out great right out of the pan.
the proof is in the pizza

Offline jvp123

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Re: Inverted's Pie Barn
« Reply #1203 on: June 06, 2018, 06:57:51 PM »
Thanks Jeff  :pizza: No problem, here's the formula I came up with for these thin crust pizzas.

100% high gluten
50% water
4% oil
2% salt (may reduce a bit, or maybe not)
.5% IDY

I'm using a .07 TF in the dough calculator. I usually bake these on pan on a stone and then transfer to the stone at the end, but these came out great right out of the pan.

Cool thx so much!  Gotta get in there and do one of these soon.
Jeff

Offline sodface

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Re: Inverted's Pie Barn
« Reply #1204 on: June 06, 2018, 07:00:02 PM »
Looks great!  I've been wanting to do something with artichokes.  Artichoke dip (mayo based and baked) is big here in the Charleston and I thought that might work on a thin and crispy pizza since it's often served with crackers.
Carl

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Offline Hermit

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Re: Inverted's Pie Barn
« Reply #1205 on: June 07, 2018, 12:27:41 AM »
That looks like it hit the spot Ryan!  Your bottom rack does some serious baking, I think mine has no heat on the bottom at all!

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1206 on: June 07, 2018, 12:09:58 PM »
Looks great!  I've been wanting to do something with artichokes.  Artichoke dip (mayo based and baked) is big here in the Charleston and I thought that might work on a thin and crispy pizza since it's often served with crackers.

Thanks Carl! I've done some with an artichoke bruschetta spread as the sauce. That's good too! My tasters seem to prefer the texture of the quartered artichoke hearts though, it's become a really popular topping in this house.

That looks like it hit the spot Ryan!  Your bottom rack does some serious baking, I think mine has no heat on the bottom at all!

Thanks brother! This was a delicious pie, I put a bit more sauce on than normal and it really sealed the deal! I think the longer bake times on these crispy pies can sometimes reduce the sauce down a bit too far so that seemed to help a lot.
the proof is in the pizza

Offline Hermit

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Re: Inverted's Pie Barn
« Reply #1207 on: June 07, 2018, 12:37:31 PM »
Thanks brother! This was a delicious pie, I put a bit more sauce on than normal and it really sealed the deal! I think the longer bake times on these crispy pies can sometimes reduce the sauce down a bit too far so that seemed to help a lot.

I'll have to give that a try with the extra sauce.  I noticed on my pan pizzas a lil extra sauce helped too, sometimes not enough sauce and it gets lost with everything else.

Online norcoscia

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Re: Inverted's Pie Barn
« Reply #1208 on: June 07, 2018, 01:52:31 PM »
Looks great buddy - glad your back - we all missed you
Norm
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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 hammettjr

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Re: Inverted's Pie Barn
« Reply #1209 on: June 07, 2018, 06:50:38 PM »
Looks great buddy - glad your back - we all missed you

 ^^^ ^^^
Matt

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Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1210 on: June 14, 2018, 02:36:35 PM »
Thank you Matt and Norm, I hope all is well with you lovely pizza people!!

the proof is in the pizza

Online quietdesperation

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Re: Inverted's Pie Barn
« Reply #1211 on: June 15, 2018, 12:41:08 PM »
Ryan,

  love that artichoke and pepperoni pizza, you really have an eye for topping composition. what characterizes midwest thin vs ny style?
« Last Edit: June 15, 2018, 12:43:05 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 invertedisdead

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Re: Inverted's Pie Barn
« Reply #1212 on: June 15, 2018, 06:01:36 PM »
Ryan,

  love that artichoke and pepperoni pizza, you really have an eye for topping composition. what characterizes midwest thin vs ny style?

Hey thanks QD  :pizza: it's become a favorite topping combination in this house.

Midwest style thin is a crunchier pizza than NY, sauce is generally sweet and often herb-y. Cheese amount varies, Some use provolone. Some sheet/laminate the dough which gives a cracker crust, but not all. Lots of mom n pop joints all across the midwest that do their own thing. I love cracker crust but its a challenge to do at home without a commercial dough sheeter.

Pizzas are generally smaller than NY, more topping heavy than a Chicago thin. And IMO of course, you gotta have the party cut!

Hermit told me he sees thin n crispy as "pizza nachos" which is pretty much spot on  :drool:

A PROPER thin n crispy should stay crunchy through the night for breakfast the next morning  :-D
the proof is in the pizza

Online quietdesperation

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Re: Inverted's Pie Barn
« Reply #1213 on: June 15, 2018, 07:41:13 PM »
thanks, that enticing! next time we drive out to ohio, I'll have to see if there's a spot on our route.
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

Offline Jackitup

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Re: Inverted's Pie Barn
« Reply #1214 on: June 16, 2018, 02:12:14 AM »
Hey thanks QD  :pizza: it's become a favorite topping combination in this house.

Midwest style thin is a crunchier pizza than NY, sauce is generally sweet and often herb-y. Cheese amount varies, Some use provolone. Some sheet/laminate the dough which gives a cracker crust, but not all. Lots of mom n pop joints all across the midwest that do their own thing. I love cracker crust but its a challenge to do at home without a commercial dough sheeter.

Pizzas are generally smaller than NY, more topping heavy than a Chicago thin. And IMO of course, you gotta have the party cut!

Hermit told me he sees thin n crispy as "pizza nachos" which is pretty much spot on  :drool:

A PROPER thin n crispy should stay crunchy through the night for breakfast the next morning  :-D

Very good description of some of the best pies around here!
Jon

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Offline invertedisdead

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Inverted's Pie Barn
« Reply #1215 on: June 16, 2018, 04:38:37 PM »
Artichoke pie with half pepperoni for lunch!

4 oz mozz, I put half down over the sauce, and put the other half over the toppings to see how that worked, not bad!
« Last Edit: June 16, 2018, 04:40:40 PM by invertedisdead »
the proof is in the pizza

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1216 on: June 25, 2018, 11:04:19 AM »
12" mile PIE club fully loaded thin n crispy!!

the proof is in the pizza

Offline Hermit

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Re: Inverted's Pie Barn
« Reply #1217 on: June 25, 2018, 12:19:32 PM »
Nice fully loaded crisper!   :drool:  This reminds me a lot of some pies I had in MN, reminiscent of old piper inn.

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1218 on: June 26, 2018, 05:33:12 PM »
Nice fully loaded crisper!   :drool:  This reminds me a lot of some pies I had in MN, reminiscent of old piper inn.

This pizza totally hit the spot, sometimes you just gotta pile one to the moon! Pepperoni, mushrooms, black olives, artichokes, and pepperoncini's! Kind of a garbage pie but it works  :drool:

the proof is in the pizza

Offline sodface

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Re: Inverted's Pie Barn
« Reply #1219 on: June 26, 2018, 09:24:40 PM »
That looks awesome!  Did you have some cheddar in the mix?
Carl

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