A Few Pies

[mcokevin]

My wife was in the mood for pizza and I don't think I've ever said no to that! She makes a great poolish dough that cooks up perfectly in our pizza oven.

I also picked up a new (to me) camera yesterday, so gave it a test run during the cook today. Appreciate you putting up with the photos (some teething issues on focus).

There was a thread yesterday about launching pies. If you look closely onto some of the launch photos you can see the corn starch which helps prevent it from sticking to the wooden peel.

We made about 7 pies, a few pepperoni pizzas for the kids and prosciutto, caramelized onion, pepperoni, and fig pizzas for the adults.

A few launches:

And a few finished:

 

[jcam222]

Great looking pies!

 

[Redicans]

They look very tasty from here!!

 

[mcokevin]

Great looking pies!

They look very tasty from here!!

Thanks gents, and yes very tasty. As usual I ate way too many slices!

 

[schlotz]

Excellent looking pies. What temp were you running the ooni at?

 

[BugHunter]

Your crust looks beautiful. Tell your wife nice job on the dough. Was that fermented in the fridge? I do one from America's Test Kitchen that has a 1-3 day fridge time. Looks similar.

 

[mcokevin]

Excellent looking pies. What temp were you running the ooni at?

Your crust looks beautiful. Tell your wife nice job on the dough. Was that fermented in the fridge? I do one from America's Test Kitchen that has a 1-3 day fridge time. Looks similar.

Thanks to you both, and will relay the message to the Mrs. She enjoys when the SMF compliments come across for her cooks instead mine, hah hah.

@schlotz we try to make sure the stone is at least 900+ at the back, measured by an IR thermometer, I shoot for 950. If the back is 950 the front of the stone is usually around 800 I think. We turn the heat down to low just before launching so we don't burn the toppings too much, then after the pie is done and pulled we crank it back to high to reheat the stone.

@BugHunter not in the fridge, we follow the Ooni poolish recipe they have on their website (linked below), and always use 00 flour (we have been known to mix 00 with regular if we're running low on 00, though we prefer to use all 00). It is a 12 hour pre ferment that we do at room temp. Usually winds up being closer to 14 or 16 hour pre ferment. How do your pies come out? I'd like just a little more rise on the crust personally, but they're damned good and I am not about to complain!

Our Best Poolish Dough

If you’re ready to dive into the world of preferments, we’ve got you covered with this simple recipe for poolish dough!

ooni.com

 

[DRKsmoking]

Your pics are always good for me, and these are fine also.

But these are perfect with a pizza in everyone. Nice looking pizza.

And yes I would hurt myself also in eating too much.

David

 

[BugHunter]

@BugHunter not in the fridge, we follow the Ooni poolish recipe they have on their website (linked below), and always use 00 flour (we have been known to mix 00 with regular if we're running low on 00, though we prefer to use all 00). It is a 12 hour pre ferment that we do at room temp. Usually winds up being closer to 14 or 16 hour pre ferment. How do your pies come out? I'd like just a little more rise on the crust personally, but they're damned good and I am not about to complain!

Our Best Poolish Dough

If you’re ready to dive into the world of preferments, we’ve got you covered with this simple recipe for poolish dough!

ooni.com

Years ago I was told about 00 and I bought a case of it. Antimo Caputo. Horribly expensive, and I wasn't thrilled with the results. Personally I prefer King Arthur or Gold Medal AP flour. And for that matter, Sams sells 25# bags that I also use, and that works fine too. Jmo of course. I've never had a 00 pizza crust that someone else made, so I don't have a point of reference. But mine were very hard to work, it seemed so easy to tear I wasn't able to make a proper sized pie. Just didn't work for me.

Mine, I do in the oven in the kitchen. I preheat with a cast iron Lodge pizza pan to 550, load up the pie on the peel and stick it in. At my last house, I had modified the gas stove (re-jetted it for some extra HP), and that gave me even more peak temp, though I really didn't need that. With the cast iron pan hot, there's so much mass it cooks that pie like the oven is at 900. I'll edit in a pic from my phone.

Looking for more rise, I'd say reduce the water slightly. But that's a fickle game with a dough like this. Many breads you can mess with the water by 50%... But pizza dough? Ehhh... It's one of the rare doughs you deflate just before it goes in the oven. I usually add water if I want the bread to be more squat. For a taller rise go the other way. But you sacrifice texture and chew that way. Might be better to just use more yeast. That's dying off during your 12 hour ferment. Making it compete more at the start might slow that process some and leave more residual yeast to raise it at the end. I've never really attempted to do that so take all these ideas as a wild guess. (probably a decent one). I"m drawing some on brewing understanding for the yeast health and life cycle, as I've studied that for a lot of years. Some matters yeast are counterintuitive

 

[JLinza]

Looks delicious

 

[indaswamp]

Awesome pies! I love the crust! Congrats on making the spinner!

 

[mcokevin]

Your pics are always good for me, and these are fine also.

But these are perfect with a pizza in everyone. Nice looking pizza.

And yes I would hurt myself also in eating too much.

David

Thank you!

It was the first spin with my new (to me) camera. Kids growing up and I feel like I could be capturing the moments better, and have always enjoyed experimenting with photography. Got a good deal on a very good camera, and this was a bit of a trial one. But a while since I have had to adjust aperture settings manually, a bit of growing pains with this.

Years ago I was told about 00 and I bought a case of it. Antimo Caputo. Horribly expensive, and I wasn't thrilled with the results. Personally I prefer King Arthur or Gold Medal AP flour. And for that matter, Sams sells 25# bags that I also use, and that works fine too. Jmo of course. I've never had a 00 pizza crust that someone else made, so I don't have a point of reference. But mine were very hard to work, it seemed so easy to tear I wasn't able to make a proper sized pie. Just didn't work for me.

Mine, I do in the oven in the kitchen. I preheat with a cast iron Lodge pizza pan to 550, load up the pie on the peel and stick it in. At my last house, I had modified the gas stove (re-jetted it for some extra HP), and that gave me even more peak temp, though I really didn't need that. With the cast iron pan hot, there's so much mass it cooks that pie like the oven is at 900. I'll edit in a pic from my phone.

Looking for more rise, I'd say reduce the water slightly. But that's a fickle game with a dough like this. Many breads you can mess with the water by 50%... But pizza dough? Ehhh... It's one of the rare doughs you deflate just before it goes in the oven. I usually add water if I want the bread to be more squat. For a taller rise go the other way. But you sacrifice texture and chew that way. Might be better to just use more yeast. That's dying off during your 12 hour ferment. Making it compete more at the start might slow that process some and leave more residual yeast to raise it at the end. I've never really attempted to do that so take all these ideas as a wild guess. (probably a decent one). I"m drawing some on brewing understanding for the yeast health and life cycle, as I've studied that for a lot of years. Some matters yeast are counterintuitive

This is extremely helpful information, but way over my head hah hah Your pie looks great. My wife is the baker and knows way more about the process than I do. My specialty is launching and turning the pies.

Looks delicious

Awesome pies! I love the crust! Congrats on making the spinner!

Thanks gents!

 

[forktender]

Thank you!

It was the first spin with my new (to me) camera. Kids growing up and I feel like I could be capturing the moments better, and have always enjoyed experimenting with photography. Got a good deal on a very good camera, and this was a bit of a trial one. But a while since I have had to adjust aperture settings manually, a bit of growing pains with this.



This is extremely helpful information, but way over my head hah hah Your pie looks great. My wife is the baker and knows way more about the process than I do. My specialty is launching and turning the pies.




Thanks gents!

I'm good at launching pies, I worked a pizza oven as a kid.
But I am true specialist at eating pies. LOL!!!