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Offline Jersey Pie Boy

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Diary of a Pie Boy
« on: November 13, 2018, 07:53:21 AM »
Seemed like a good time to start my own thread, so thanks for stopping by :)


Last night, a hybrid dough I like. 40% 00, 55% GMFS, 5% spelt. I tried 3% oil this time and like it. 3% SD, 2.7 salt, 2% sugar.
First pie, WMM and sharp provolone blend down first , splashes of Sclafani, fresh mozzarella, Vermont Snoled pepperoni, pecorino post bake. Five minute bake.


Second, something I wanted to try and liked, mostly. Thinly sliced Yukon gold tossed with olive oil and rosemary, bacon, Fontina. Next time might try a more assertive cheese flavor..maybe goat..and use it quite sparingly.


Thanks for looking guys!

Offline foreplease

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Re: Diary of a Pie Boy
« Reply #1 on: November 13, 2018, 08:02:32 AM »
Iím so happy you started your own thread, Bill. We can all learn something from you about standards, patience, and quality. It is always helpful to read what your reasoning or thoughts were for doing something one way vs another.


The pizzas in your opening post look teriffic!
-Tony

Offline norcoscia

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Re: Diary of a Pie Boy
« Reply #2 on: November 13, 2018, 08:06:14 AM »
 ^^^ Something magical about the pies Bill makes!!!! Way to go buddy  :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool:
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: Diary of a Pie Boy
« Reply #3 on: November 13, 2018, 08:21:31 AM »
Heck yeah Bill! Awesome to see a landing page for your pies, the whole forums got your back on this one!!

SUBSCRIBED!
the proof is in the pizza

Offline CaptBob

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Re: Diary of a Pie Boy
« Reply #4 on: November 13, 2018, 08:54:09 AM »
It's about time!!! Classic...and gorgeous......JPB pies!!! :chef:
Bob

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Offline halfprice

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Re: Diary of a Pie Boy
« Reply #5 on: November 13, 2018, 12:09:42 PM »
It's about time!!! Classic...and gorgeous......JPB pies!!! :chef:
I agree. Its about time. Im jealous of your pies and everyone elses.   

Jerry

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #6 on: November 13, 2018, 04:07:54 PM »
Thanks so much Tony, Norm, Ryan, Bob, Jerry!

Offline jvp123

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Re: Diary of a Pie Boy
« Reply #7 on: November 13, 2018, 05:01:41 PM »
Yes Bill!  :chef:

Jeff

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #8 on: November 13, 2018, 05:55:31 PM »
Thanks Jeff :)

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #9 on: November 18, 2018, 08:27:03 PM »
Couple of loaves from Saturday. 80% GM Full Strength with 20% whole wheat, 84 hydration, Moby SD . Also, 85% whole wheat, 15% GMFS, 95% hydration, Moby whole wheat SD starter..


WW loaf was a giant relief. It was the sixth WW in a row..four in the garbage, and one that was good enough not to toss, but not what I wanted.  Getting the fermentation  right  can be a bear with WW, at least for me. One  was under,  a couple were over, I fell asleep ..twice..once during final proof, and it went too far..once during the bake and I had a charred brick :-[ 


Both of these had pretty nice flavor.


Thanks for looking :)

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Offline Essen1

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Re: Diary of a Pie Boy
« Reply #10 on: November 19, 2018, 10:39:26 PM »
Thanks for looking :)

Thanks for posting!  ;D

Bread looks awesome!

It immediately made me think of Nutella, some butter and....that bread! Especially when it's warm.

Or, perhaps, some good salumi.
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #11 on: November 20, 2018, 04:58:19 AM »
Thanks Mike...those sure sound good :)

Offline deb415611

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Re: Diary of a Pie Boy
« Reply #12 on: November 20, 2018, 06:36:19 AM »
about time you started your own thread   ;D

all looks great!
Deb

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #13 on: November 20, 2018, 06:47:15 AM »
Thanks Deb! So cool meeting you this summer! That was a great mini-tour...I've been cherishing those smoked pepper flakes, still a few left    OMG, great!

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #14 on: December 03, 2018, 10:29:58 PM »
I've been enjoying this dough, a mix of GMFS and All Trumps, with poolish mix at .02 IDY..a few hours at RT, then a few days in the fridge, this one at day 4.


Basil/mint pistachio pesto and olive oil base, cubes of fontina, some fresh mozzarella, sweet cappicola, chopped pistachios. After the photo, I added a swirl of maple syrup from our trip to Vermont.  :)

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Offline jvp123

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Re: Diary of a Pie Boy
« Reply #15 on: December 03, 2018, 10:38:42 PM »
Wowza looks great B!  :chef:
Jeff

Offline Essen1

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Re: Diary of a Pie Boy
« Reply #16 on: December 03, 2018, 10:44:31 PM »
I've been enjoying this dough, a mix of GMFS and All Trumps, with poolish mix at .02 IDY..a few hours at RT, then a few days in the fridge, this one at day 4.


Basil/mint pistachio pesto and olive oil base, cubes of fontina, some fresh mozzarella, sweet cappicola, chopped pistachios. After the photo, I added a swirl of maple syrup from our trip to Vermont.  :)

Get out!! Awesome!

Looks great...but could you make that cornicione any bigger so that the rest of the pie disappears?

Just asking... ;D
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #17 on: December 03, 2018, 10:54:01 PM »
Thanks Jeff!


Maybe Mike, LOL  :-D  I actually made more dough than my usual batch so i could go big on the cornicione..so I went big  :-D  I think I'll do it from time to time just for fun

Offline Essen1

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Re: Diary of a Pie Boy
« Reply #18 on: December 03, 2018, 10:55:41 PM »
Thanks Jeff!


Maybe Mike, LOL  :-D  I actually made more dough than my usual batch so i could go big on the cornicione..so I went big  :-D  I think I'll do it from time to time just for fun

I have to try that with my next pie. Let's see who has the biggest...  :-D
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #19 on: December 03, 2018, 11:00:44 PM »
 >:D :-D

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