Author Topic: Reverse Engineering DiFara's Pizzas (Read 198478 times)

Jon in Albany · « **Reply #440 on:** July 17, 2019, 06:16:02 PM »

That looks really good, Bob!

Chicago Bob · « **Reply #441 on:** July 17, 2019, 09:11:24 PM »

Thanks guys.... Doing another tonight. 🤗

quietdesperation · « **Reply #442 on:** July 21, 2019, 11:03:53 AM »

that's a beauty, looking forward to photos of the next one!

Chicago Bob · « **Reply #443 on:** July 29, 2019, 11:25:11 PM »

Another Dom...... These things are good, y'all need to join in!!

Chicago Bob · « **Reply #444 on:** July 29, 2019, 11:27:59 PM »

:-\Can't see the pano....

Those are canned, organic shrooms.... Real good strong flavor.

foreplease · « **Reply #445 on:** July 29, 2019, 11:45:43 PM »

Quote from: Chicago Bob on July 29, 2019, 11:25:11 PM

Another Dom...... These things are good, y'all need to join in!!

Happy to. Thank you for the invitation. When and what time is the next one? What can I bring?

TXCraig1 · « **Reply #446 on:** May 08, 2020, 06:03:43 PM »

The goldbelly thread inspired me to make one.

TXCraig1 · « **Reply #447 on:** May 08, 2020, 06:14:05 PM »

One I had there:

Little bean · « **Reply #448 on:** May 08, 2020, 07:31:37 PM »

Quote from: TXCraig1 on May 08, 2020, 06:03:43 PM

The goldbelly thread inspired me to make one.

very nice !

Chicago Bob · « **Reply #449 on:** May 08, 2020, 08:51:16 PM »

On the side by side comparison.... I prefer Craigs. Plus, you get the assurance that no ingredients were harmed (infested) in the making of his great looking pie. 🤗🍕🍻

Wilsonwilsonn · « **Reply #450 on:** May 16, 2020, 12:27:01 AM »

Quote from: TXCraig1 on May 08, 2020, 06:03:43 PM

The goldbelly thread inspired me to make one.

Craig that's an incredible looking pie! Not sure which looks better! I have just read the full thread (took a while) & was wandering which route you took for this final result? I'd be interested to hear any details. Flour ratio, poolish or fresh yeast, cooked sauce, temps etc. If you dont mind?

PizzaEater101 · « **Reply #451 on:** May 16, 2020, 12:51:29 AM »

Craig, great job. It looks just like DiFara's!

scott r · « **Reply #452 on:** May 16, 2020, 12:55:54 AM »

except better

nickyr · « **Reply #453 on:** May 16, 2020, 01:06:02 AM »

Quote from: Wilsonwilsonn on May 16, 2020, 12:27:01 AM

Craig that's an incredible looking pie! Not sure which looks better! I have just read the full thread (took a while) & was wandering which route you took for this final result? I'd be interested to hear any details. Flour ratio, poolish or fresh yeast, cooked sauce, temps etc. If you dont mind?

I would too!

TXCraig1 · « **Reply #454 on:** May 16, 2020, 11:52:28 AM »

Thanks all for the kind words. This pie was:

Grocery store brand BF
61% water
3% veg oil.
2% salt
1% sugar
0.5% IDY
0.2% LDMP

~24H CF. Baked at 585F on 2-hour preheated 1/2" steel for about 5:30.

Wilsonwilsonn · « **Reply #455 on:** May 16, 2020, 02:03:51 PM »

Quote from: TXCraig1 on May 16, 2020, 11:52:28 AM

Thanks all for the kind words. This pie was:

Grocery store brand BF
61% water
3% veg oil.
2% salt
1% sugar
0.5% IDY
0.2% LDMP

~24H CF. Baked at 585F on 2-hour preheated 1/2" steel for about 5:30.

Thanks for the info Craig. What does LDMP stand for? Also how did it taste? & did you go for a cooked sauce?

Pete-zza · « **Reply #456 on:** May 16, 2020, 03:10:05 PM »

Quote from: Wilsonwilsonn on May 16, 2020, 02:03:51 PM

Thanks for the info Craig. What does LDMP stand for? Also how did it taste? & did you go for a cooked sauce?

Wilsonwilsonn,

For future reference, see:

https://www.pizzamaking.com/forum/index.php?topic=20056.msg196875#msg196875

Peter

TXCraig1 · « **Reply #457 on:** May 16, 2020, 05:08:04 PM »

Quote from: Wilsonwilsonn on May 16, 2020, 02:03:51 PM

Thanks for the info Craig. What does LDMP stand for? Also how did it taste? & did you go for a cooked sauce?

No. I didn't use a cooked sauce. I prefer uncooked. It was Cento Italian WP, fresh oregano, dry oregano, red pepper flakes, fresh garlic ground to a paste with kosher salt, and pepper.

Wilsonwilsonn · « **Reply #458 on:** May 16, 2020, 06:41:39 PM »

Quote from: Pete-zza on May 16, 2020, 03:10:05 PM

Wilsonwilsonn,

For future reference, see:

https://www.pizzamaking.com/forum/index.php?topic=20056.msg196875#msg196875

Peter

Thanks Peter

Wilsonwilsonn · « **Reply #459 on:** May 16, 2020, 06:43:12 PM »

Quote from: TXCraig1 on May 16, 2020, 05:08:04 PM

No. I didn't use a cooked sauce. I prefer uncooked. It was Cento Italian WP, fresh oregano, dry oregano, red pepper flakes, fresh garlic ground to a paste with kosher salt, and pepper.

Sounds like a nice flavourful sauce Craig.