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Author Topic: Diary of a Pie Boy  (Read 6678 times)

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Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #180 on: September 18, 2019, 12:40:47 AM »
PJ
..Thanks!

Online Irishboy

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Re: Diary of a Pie Boy
« Reply #181 on: September 19, 2019, 10:04:10 PM »
I have also gotten rid of all the oil out of my formula I like it alot I actually prefer it better I feel that gives me the crust I like, more open (airy)


the pizza seems to just cook better inside of my adore wout it
Josh

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #182 on: September 19, 2019, 10:58:56 PM »
Very  interesting ...oil has been part of my formula for the last year...will do a little playing..thanks!

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #183 on: October 20, 2019, 09:24:58 PM »
Sausage, raw or cooked? The debate has happened here, and I came down squarely on the side of pre-cooking. Yup., none of that raw stuff for me!


So okay, I was dead wrong! Now I firmly believe letting the sausage cook on the pie, releasing its savory juices  right on the pizza, is now my go-to plan


Hybrid dough BS. Used Fibrament stone at 850, turned to idle at launch, screened at 30 secs, baked 5 minutes total. I can now confirm, Fibrament is not for me, at least not so far. Its heat stability works against my two zone bake.


Grande and cheddar, dried cranberries, Premio sausage, jalapeno,  fresh mozzarella, crushed pistachios post. Toppings with great thanks, and apologies to Craig. ☺
« Last Edit: October 20, 2019, 11:03:28 PM by Jersey Pie Boy »

Offline foreplease

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Re: Diary of a Pie Boy
« Reply #184 on: October 20, 2019, 10:56:16 PM »
What a great looking and sounding pizza, Bill! Thanks for providing the details and beautiful photos. Pistachios and sausage: sounds like a terrific combination but not something that would have occurred to me.
-Tony

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Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #185 on: October 21, 2019, 09:03:23 AM »
Thanks Tony! I'm pistachio-crazed these days.  I sprinkled some along with honey on a slice of sourdough toast and tried to call it dessert..make-believe   baklava...well kinda :-D




Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #186 on: December 02, 2019, 11:37:14 PM »
Tonight 7 day hybrid,...maybe this is my favorite dough. 50% HG, 40 NP, 10 WW. Sclafani, Grande, fresh mozz, Premio sausage, Rosa Grande pepperoni.  BS bake, 5 mins


Also as shown , Brian Spangler invited me over for a tour of Apizza Scholls,..what a great operation, and a terrific guy!


Also while in town, I sampled a couple of the wonderful inventive pies from Lovely's Fifty Fifty.  Owner and pizzamaker Sarah Minnick changes the selection regularly.

Online Irishboy

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Re: Diary of a Pie Boy
« Reply #187 on: December 02, 2019, 11:45:03 PM »
Tonight 7 day hybrid,...maybe this is my favorite dough. 50% HG, 40 NP, 10 WW. Sclafani, Grande, fresh mozz, Premio sausage, Rosa Grande pepperoni.  BS bake, 5 mins


Also as shown , Brian Spangler invited me over for a tour of Apizza Scholls,..what a great operation, and a terrific guy!


Also while in town, I sampled a couple of the wonderful inventive pies from Lovely's Fifty Fifty.  Owner and pizzamaker Sarah Minnick changes the selection regularly.

I could just look and see all the flavor in that dough, very beautiful color.

What is NP?

Keep up the good work Buddy awesome that you got to meet Brian
Josh

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #188 on: December 03, 2019, 01:37:15 AM »
Thanks Josh! I meant GM Neapolitan

Offline norma427

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Re: Diary of a Pie Boy
« Reply #189 on: December 03, 2019, 06:33:31 AM »
Tonight 7 day hybrid,...maybe this is my favorite dough. 50% HG, 40 NP, 10 WW. Sclafani, Grande, fresh mozz, Premio sausage, Rosa Grande pepperoni.  BS bake, 5 mins


Also as shown , Brian Spangler invited me over for a tour of Apizza Scholls,..what a great operation, and a terrific guy!


Also while in town, I sampled a couple of the wonderful inventive pies from Lovely's Fifty Fifty.  Owner and pizzamaker Sarah Minnick changes the selection regularly.

Very nice Bill!  :chef:

Wow about meeting Brian too!  ;D

Norma

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Offline Minolta Rokkor

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Re: Diary of a Pie Boy
« Reply #190 on: December 03, 2019, 06:57:45 AM »
Wow, you're so lucky to be invited by Brian Spangler. That man is my pizza idol!

Pizza is about balance, nothing more nothing less

Offline CaptBob

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Re: Diary of a Pie Boy
« Reply #191 on: December 03, 2019, 08:53:29 AM »
I'm jealous of your pizza....I'm jealous you met Brian....I thought we were friends? YOU SUCK!!!😊😀😊
Bob

Online jvp123

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Re: Diary of a Pie Boy
« Reply #192 on: December 03, 2019, 10:36:22 AM »
Dude - I love everything about this! Beautiful pizza and you got to hang with Brian. 

Did you learn anything about pizza making while you were with him?  Super jealous, Bill!  :pizza:
Jeff

Offline Jersey Pie Boy

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Re: Diary of a Pie Boy
« Reply #193 on: December 03, 2019, 06:32:31 PM »
Thanks so much Norma, MR, Bob, Jeff...it was a very cool morning!
Jeff, what I learned is that Brian is as quality-driven as you could imagine. Nick, who makes the dough, has worked in other shops in town and told me he'd never seen anything near this level of attention to detail
« Last Edit: December 03, 2019, 07:10:50 PM by Jersey Pie Boy »

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