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Author Topic: Summer of pizza experiment  (Read 2723 times)

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Offline erickso1

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Re: Summer of pizza experiment
« Reply #40 on: August 27, 2020, 10:01:29 PM »
This week was a turning point.  We decided two things.  1). Our summer pizza experiment would shift from dough making to topping exploration.  2).  We decided to trim down the dough weight of our ny square. 

Square pizza - half cheese, half Niman ranch Canadian bacon, half pineapple. 

64 hydration , 2/2/2/.4, 48cf, evoo in the pan.

« Last Edit: August 28, 2020, 09:47:16 AM by Pete-zza »

Offline bobgraff

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Re: Summer of pizza experiment
« Reply #41 on: August 29, 2020, 09:08:18 AM »
Your most  recent squares look perfect. Bake time and temp?
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline erickso1

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Re: Summer of pizza experiment
« Reply #42 on: August 29, 2020, 01:05:36 PM »
Temp is 550 oven.  I don't have an IR thermo to take the stone temp.  Baked on top of a stone on the lowest rack setting of the oven.  Bake time is, and I'm guessing, maybe 12 mins?  Maybe a bit more, or bit less?  Its mostly just the eye test.
« Last Edit: August 29, 2020, 01:07:32 PM by erickso1 »

Offline erickso1

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Re: Summer of pizza experiment
« Reply #43 on: September 04, 2020, 11:24:30 PM »
This week was the end of “summer” Vacation 2020.   I talked with the boys and we decided to hit pause on our exploration until we get a couple of weeks of remote school under our belt. 
Pie 1 - olive and cheese
Pie 2 - half Canadian bacon pineapple, half cheese. We left this one in a touch to long.  Still tasted great.
« Last Edit: September 05, 2020, 09:59:47 AM by Pete-zza »

Offline foreplease

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Re: Summer of pizza experiment
« Reply #44 on: September 13, 2020, 09:52:52 AM »
Thanks for taking us along on your summer journey with the boys. It has been fun to follow. Looking forward to seeing where this goes once you begin again.
-Tony

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