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Author Topic: Diary of a Pie Boy  (Read 10096 times)

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Offline halfprice

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Re: Diary of a Pie Boy
« Reply #80 on: January 25, 2019, 06:59:49 PM »
Bil
Cant tell if the one side its burnt or a shadow but either way id eat the whole thing

Jerry

Offline jvp123

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Re: Diary of a Pie Boy
« Reply #81 on: January 25, 2019, 08:33:49 PM »
Lookin' great Bill!  :chef:   How many of those little beauties do you usually make on pizza night?  And I know I'm spacing but where are you cooking those again?  Blackstone?

Jeff

Offline CaptBob

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Re: Diary of a Pie Boy
« Reply #82 on: January 25, 2019, 10:22:55 PM »
Just a simple cheese pie this time. Grande WWM with Vermont sharp cheddar, fresh mozzarella, 6 in 1 tomatoes. Hybrid dough All Trumps, GMNP, KAWW. 5 day CF with poolish, .04 IDY  Baked on BS  Thanks!

Oh man!! Dude!!!!
Bob

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #83 on: January 26, 2019, 12:51:20 AM »
Jerry  thanks!..not that I don't burn some,  :) , but this time it's just the shadow side...like the dark side of the moon. I work best in pretty dim light, so the small under-cabinet light is mainly the only light in the room


Thanks Jeff..usually just two I don't know how the multi-pie guys do it! My kitchen is tiny and there are containers and ingredients everywhere, pizza pans precariously balanced. You've got it right, Blackstone


Bob, thank you!

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #84 on: January 29, 2019, 09:57:36 AM »
This one would be better with just 30 seconds less baking time, but was still pretty tasty. Love that VT Smoked Pepperoni!  AT 90% KAWW 10%,  70HR, Oil 3, salt 2.7, sugar 2, SD 5%. BS for 7 minutes..just a little too much. 6-in-1, Grande/VT cheddar blend, fresh mozz, parmesan post  Thanks!

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Offline CaptBob

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Re: Diary of a Pie Boy
« Reply #85 on: January 29, 2019, 10:25:43 AM »
Stop it!! You're killin' me!!! :) :chef:
Bob

Offline jvp123

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Re: Diary of a Pie Boy
« Reply #86 on: January 29, 2019, 10:38:43 AM »
Great stuff, Bill!  :chef:  Just beautiful.
Jeff

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #87 on: January 29, 2019, 11:50:41 AM »
Thanks Bob and Jeff....funny thing is that before the VT pepperoni, I thought I just didn't like pepperoni...Who knew? :-D

Offline wb54885

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Re: Diary of a Pie Boy
« Reply #88 on: January 29, 2019, 12:38:45 PM »
Whoa dude. That cheese blend w/ smoked pepperoni, get outta here.

Really enjoying your cheese combinations JPB, I’m gonna have to remember fresh mozz + cheddar next time I do a pork pie!
Every oven is a law unto itself and only itself.

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #89 on: January 29, 2019, 02:00:01 PM »
Thanks wb!

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Offline foreplease

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Re: Diary of a Pie Boy
« Reply #90 on: January 29, 2019, 07:10:06 PM »
I thought clicking on like conveyed my feelings but my wife just added an “ooooh.”  ;D
-Tony

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #91 on: January 29, 2019, 07:22:49 PM »
Thank you both :)   and Tony, I'm holding only good healing thoughts for you

Offline foreplease

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Re: Diary of a Pie Boy
« Reply #92 on: January 29, 2019, 08:32:58 PM »
Thank you both :)   and Tony, I'm holding only good healing thoughts for you
Thank you Bill. I am in the right place for what I have. I feel strong and positive yet. Eager to see some lab results...
-Tony

Offline p.d.clue

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Re: Diary of a Pie Boy
« Reply #93 on: January 29, 2019, 08:53:40 PM »
Is this what you are using?  And if so, do you slice it by hand?
« Last Edit: January 30, 2019, 10:56:53 AM by Pete-zza »

Offline foreplease

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Re: Diary of a Pie Boy
« Reply #94 on: January 29, 2019, 09:17:37 PM »
Is this what you are using?  And if so, do you slice it by hand?
I recently got 3 of those from Amazon and hand slicing is all I can do. Very tasty and first time I could deliver the cup and char.
-Tony

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Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #95 on: January 29, 2019, 09:17:45 PM »
PDC, yes, that's it..and yes, sharp paring knife

Offline p.d.clue

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Re: Diary of a Pie Boy
« Reply #96 on: January 29, 2019, 09:25:32 PM »
I look forward to trying it!

I've struggled in the past with cutting other brands evenly.

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #97 on: January 29, 2019, 10:21:34 PM »
I'm a work in progress  :-D  I always miss a few cuts.


 Need to grab a few more sticks next time I'm at the Delicious Orchards market. A shame to have to  go there and be subjected to their house-made apple crumb pie. Oh, the horror. >:D 

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #98 on: February 14, 2019, 09:56:26 PM »
Speaking of pepperoni, thanks to Hans, I got some Rosa Grande . Had tried it once before and wasn't wowed..but not sure why..It's really good!


A couple of weeks ago, somewhere on the board, Jeff (jvp123) was wondering aloud if the long cold ferments really improved the flavor a lot. So, Jeff: Yup :-D   This was 6 days deep in the fridge, after 4 hours RT in front and about 2 counter time before bake.


Blend of AT, 00 and WW, poolish, Grande WMM and Supremo fresh mozzarella, Sclafani crushed tomatoes,  parmesan and basil post Blackstone baked 5 minutes for plain pie, 5:30 for pepperoni
« Last Edit: February 14, 2019, 09:58:57 PM by Jersey Pie Boy »

Offline HansB

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Re: Diary of a Pie Boy
« Reply #99 on: February 14, 2019, 10:43:19 PM »
As usual, they look excellent! Glad you like the pepperoni!
Hans

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