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Author Topic: Inverted's Pie Barn  (Read 80840 times)

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Offline DreamingOfPizza

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Re: Inverted's Pie Barn
« Reply #1320 on: July 19, 2019, 01:54:39 AM »
Man, those pies look amazing. Good work as usual!

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1321 on: July 19, 2019, 02:01:03 PM »
Thank you!  :pizza:
the proof is in the pizza

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1322 on: July 19, 2019, 02:10:42 PM »
I really liked the sliced mozz on these, liked the way it poked through the sauce on the redtop, and I like the way I was able to drape the edge of the cheese on the rim of that thin cruster and get some of that crispy mozzarella flavor! 6-in-1's, partially drained and milled for yesterdays sauce base. I almost popped them in the blender to save a little time, but when I took a taste of what didn't make it through the fine plate it was like dejavu all over again, I don't want any of that in my pizza sauce if I can help it.
the proof is in the pizza

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1323 on: July 26, 2019, 10:41:57 PM »
Friday night slice!

the proof is in the pizza

Offline Minolta Rokkor

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Re: Inverted's Pie Barn
« Reply #1324 on: July 27, 2019, 12:01:47 AM »
What pepperoni is that? Margherita pepperoni?
Pizza is about balance, nothing more nothing less

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Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1325 on: July 27, 2019, 08:57:29 AM »
What pepperoni is that? Margherita pepperoni?

Cheers MR! That's the Dietz & Watson stick, hand sliced. Diameter might be a little small for a pizza this size (17") but I find the flavor pretty unique, it has whole fennel seeds in it. That one and Rosa Grande are my go-to right now.

I did run a little low on sauce when building this red top, but it still turned out pretty solid.

the proof is in the pizza

Offline Minolta Rokkor

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Re: Inverted's Pie Barn
« Reply #1326 on: July 27, 2019, 10:15:01 AM »
Cheers MR! That's the Dietz & Watson stick, hand sliced. Diameter might be a little small for a pizza this size (17") but I find the flavor pretty unique, it has whole fennel seeds in it. That one and Rosa Grande are my go-to right now.

I did run a little low on sauce when building this red top, but it still turned out pretty solid.
Dietz & Watson, sounds regional.
Actually I just found out they sell it in foodlion nearby might, I'm excited to try it out! I'll wait till next week.
Pizza is about balance, nothing more nothing less

Offline Minolta Rokkor

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Re: Inverted's Pie Barn
« Reply #1327 on: July 27, 2019, 10:20:50 AM »
Where can you buy Rosa Grande? Seems like stuff of legend.
Pizza is about balance, nothing more nothing less

Offline Jon in Albany

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Re: Inverted's Pie Barn
« Reply #1328 on: July 27, 2019, 11:04:47 AM »
Where can you buy Rosa Grande? Seems like stuff of legend.
Last time I was in Shoprite (in upstate NY) they had sticks of it.

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1329 on: July 28, 2019, 07:49:48 AM »
Where can you buy Rosa Grande? Seems like stuff of legend.

I get Rosa Grade from a local Italian deli.

Funny thing about pizza stuff is you never know where you might find some of these ingredients. I was at one of my local Mexican Grocery stores at the deli grabbing one of their fire roasted rotisserie chickens and saw a guy (probably the head baker) wheeling two 50 lb bags of GM Superlative over towards the mixer. I think they use it for bolilo's and telera rolls. I'm gonna see if I can buy a bag next time I'm in.

I just got a pound of Reggiano cheese for $8.99 at another local Mexican market. Im used to seeing it closer to $20 a lb in little vacuum packed 7-8oz portions; this wedge was straight off the wheel!







the proof is in the pizza

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Offline Minolta Rokkor

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Re: Inverted's Pie Barn
« Reply #1330 on: July 28, 2019, 09:26:29 AM »
I get Rosa Grade from a local Italian deli.

Funny thing about pizza stuff is you never know where you might find some of these ingredients. I was at one of my local Mexican Grocery stores at the deli grabbing one of their fire roasted rotisserie chickens and saw a guy (probably the head baker) wheeling two 50 lb bags of GM Superlative over towards the mixer. I think they use it for bolilo's and telera rolls. I'm gonna see if I can buy a bag next time I'm in.

I just got a pound of Reggiano cheese for $8.99 at another local Mexican market. Im used to seeing it closer to $20 a lb in little vacuum packed 7-8oz portions; this wedge was straight off the wheel!
Good god! That's convenient to say the least.
Pizza is about balance, nothing more nothing less

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1331 on: August 02, 2019, 10:56:27 PM »
Friday night melts!
Got a 4 cheeser and a Dietz & Watson pepperoni + fried jalapeņo. Cheeser has Saputo Gold, Galbani fresh mozz, Parmigiano Reggiano, and a slice of provolone in the center. 40% poolish dough with a 2 day cold ferment. Sauce is DiNapoli crushed milled through the fine plate, with a clove of grated garlic, some dried oregano, sugar, and parm. Baked at 550F on stone on the bottom rack for 8 minutes.
Thanks for looking and Happy Friday to ya!
the proof is in the pizza

Offline norcoscia

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Re: Inverted's Pie Barn
« Reply #1332 on: August 03, 2019, 10:50:54 AM »
Looks great Ryan - I love stopping by and taking a look at your NY pies - fantastic work - but you are making me hungry :-)

See you later buddy and have a great weekend!
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

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Re: Inverted's Pie Barn
« Reply #1333 on: August 03, 2019, 12:48:07 PM »
Looks great Ryan - I love stopping by and taking a look at your NY pies - fantastic work - but you are making me hungry :-)

See you later buddy and have a great weekend!

Cheers my friend!

You know I appreciate ya stopping in for a slice at the Pie Barn!!  ;D

the proof is in the pizza

Online quietdesperation

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Re: Inverted's Pie Barn
« Reply #1334 on: August 03, 2019, 02:43:17 PM »
Great melt and crust Ryan !!!
"Is that a pie fit for a king
A wondrous sweet
And most particular thing?" - sweeney todd

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Offline hammettjr

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Re: Inverted's Pie Barn
« Reply #1335 on: August 03, 2019, 07:36:01 PM »
Great melt and crust Ryan !!!

 ^^^ stellar!

Matt

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1336 on: August 03, 2019, 09:52:03 PM »
Thanks gang! This pie was a standout for me, not sure if it was the sauce, the cheese, or both but I was digging it. Crust was solid too, poolish seemed to really pull it together, had a nice aroma and flavor to the dough.

Might have to get a few more of these doughs going soon!
the proof is in the pizza

Offline invertedisdead

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Inverted's Pie Barn
« Reply #1337 on: August 08, 2019, 11:02:31 PM »
16" thin crust on a 50% hydration dough!
Pepperoni, sausage, and mushrooms.
Found some extra heavy puree in the freezer, I reconstituted with water and added some dried oregano, fresh basil, Parmesan, and sugar. Provolone and mozzarella cheeses on this one. Came out pretty good, but I baked it in a pan, would have came out better stoned!
« Last Edit: August 08, 2019, 11:04:18 PM by invertedisdead »
the proof is in the pizza

Offline HansB

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Re: Inverted's Pie Barn
« Reply #1338 on: August 09, 2019, 05:23:11 AM »
Excellent!
Hans

Offline invertedisdead

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Re: Inverted's Pie Barn
« Reply #1339 on: August 09, 2019, 03:52:16 PM »
Excellent!

Cheers friend!

Only problem with a 16" is the crispy edges to middles ratio is way off! Back to 12-14"  for these I think!
the proof is in the pizza

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