Chuginator
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- Feb 14, 2011
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I may have posted this pie already somewhere, but what the hay, right?
That looks incredible. Did you share your dough recipe? If not, would you care to?
I may have posted this pie already somewhere, but what the hay, right?
Oh people have probably died over the thin crust/thick crust debate.
I remember a co-worker eagerly awaiting my response when I was asked which I prefer one time......
That looks incredible. Did you share your dough recipe? If not, would you care to?
This was my twist on Peter Reinharts N.Y. style recipe. IIRC it went something like this.
Hi gluten flour; 322 grams
water 200 g
IDY .5 t
salt .5T
o. oil .5T
honey 2 t
Mix to incorporate all the ingredients, a couple stretch and folds and ferment in the fridge for 2 days.
You callin my pizza ugly?
Oh people have probably died over the thin crust/thick crust debate.
I remember a co-worker eagerly awaiting my response when I was asked which I prefer one time......
ChshreCat said:I dunno. Was it good?
Yeah it was!
As of yet New York style pizza and the occassional coal oven pizza have been favorites. I tend to shy away from thin crust. If I'm ever in chicago I'll give deep dish a try, but I am suspicious at best (I had "chicago style" in connecticut that could have chipped a tooth)
As of yet New York style pizza and the occassional coal oven pizza have been favorites. I tend to shy away from thin crust. If I'm ever in chicago I'll give deep dish a try, but I am suspicious at best (I had "chicago style" in connecticut that could have chipped a tooth)
What is a "coal oven" pizza? surely not an oven heated with coal?
TD
Yes, it is. Most are very old large bakery ovens. I'm not sure how they work but I know that the cooking chamber is isolated from the fire chamber because burning coal emits some pretty noxious gases. Typically they are massive so that once they get hot the heat is very even and stable.
Evets said:Just use the preferment calculator. http://www.pizzamaking.com/preferment_calculator.html
Whipped up a poolish for tomorrow's 'zza. I'll top it with homemade Canadian bacon, mushrooms, and maybe kalamata olives.
What do you call assault with Indian flatbread?
Naan violence.
The first two are the New York pies, the last ones are some Neo pies. I had a launch failure on a Neo anchovy pie, and half stuck to peel ruining most of the pie. I still ate a couple slices anyway! Last two pics are the same pie, and show the crumb texture a little.
I may have posted this pie already somewhere, but what the hay, right?
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