@stellaparks yep that sounds like the most likely problem. I'll buy a thermometer and recalibrate. Cheers
Any ideas as to why it took my sugar well over 16 hours on 315 to get to a light brown sugar color. Great technique just seems odd to me
Adam they look fantastic! Well done.
It's been real guys, thanks for all the feedback and great ideas I gained from so many genius posts!
@wilwn I think the worst part about it is that I never expect it! Always a terrible surprise
@Jerryaldo I've also shredded a few pies with the turning peel...I end up calling them "modified pies" haha. Maybe we should have a "My Diaster Pie Monday" sometime. Lords knows I've got enough photos to entertain you guys for weeks haha
@Michael M - is that basil pesto? I bet a fresh mint garnish post bake would make that pie sing. Love the dries cherry idea, definitely stealing that
@Jerryaldo I hate it when that happens. I tried making a NYC style pie in my home oven a week ago and I couldn't for the love of me get that bad boy to brown or take any color. Delicious nonetheless and there are worse things that have happened...like when a picture perfect pizza decides at the last minute it would rather be a calzone and drives the point home by firmly cementing itself to the peel haha
@Bella Regina those peeps look like they had better days. Loved microwaving those little guys as a kids, hours of sticky enjoyment...I'm thinking I need to buy up the remains from the grocery store and host a Peeps/WFO mixers sometime soon
Great looking pies this week all!
Ramps ramps and more ramps
@andris great looking pie, the cheesus Christ is one of my favs. Try adding a bunch of black pepper post bake and you'll get a cacio e pepe type profile.
@Bella Regina - leoparding looks amazing! Is the cheese on there just mozz?
WFOs are back in business
Adam: thanks for the insight, I wrestle with that issue a lot. I have a nice wolf convection oven at home, but despite it saying it gets up to 550 it really only pushes the low 520s on a good day and those 80 degrees I think are the real factor in this. My WFO is small so it loves to get hotspots so I definitely can empathize with temp reg being a pain. Until I get access to a real deck, WFO is the only true option - that pie without question though makes me want to try a hand at it. I feel like I don't get blown away by ideas/results that much any more but yours has really stuck with me, can wait to see how the pop-up goes, sounds like a lot of fun
@Adam that pie looks seriously insane (that is coming from a lifelong vegetarian as well). I really need to try out the WFO bar pie as that is now a possibility. I've really enjoyed seeing the progress, good luck with the pop up!
@derricktung thanks much appreciated, I feel like 90% of my dreams are pizza related. That pie was pretty awesome - crispy on the outside and as tender as a fresh pita on the inside
Pizza Bianca and other incarnations have a long history originating in Roman cuisine, I'm not really one to relish defining things, that being said pizza Bianca is 100% pizza. http://slice.seriouseats.com/archives/2012/01/the-pizza-lab-hot-to-make-pizza-bianca-at-home.html
Also I forgot to mention my pie this week was ripped from a Roberta's calzone minus the ham
@scagnetti they were marinated artichoke hearts that you get from an olive bar at a deli. Just broke them down into smaller pieces, when I can get the baby artichokes in season I love frying them until they are crisp and topping the same pie with them after it's baked - adds a lot of contrast in flavor and texture
Thanks for the feedback guys. And yes there are few things better than shaved parm...especially when it's the real deal stuff
@derricktung - thanks for the compliments, I can't imagine a sub 45 second bake time, thats craziness. I've definitely thrown pies into my oven that came out in around 40 seconds...they were also jet black on the bottom haha
@NicksPies95 that pie was from my WFO - deck was 820 and the dome was 1150. If I'm baking 8+ pies I usually start the night and end it with a marinara. The reason being: if the floor is too hot I don't want to burn the crust and have wasted cheese and at the end there is a decent amount of temp loss so in order to keep the bakes short I leave out the cheese as well
@livefreeorpie thanks, it's been a lot of fun so far. Slowly climbing the learning curve
@derricktung - thats what I thought when I read the title too! I was like: "I don't remember doing anything particularly crazy?". But maybe a new idea to play around with...
@derricktung I love looking at old photos and comparing them to where you are now, great benchmarks to illustrate how a few tweaks to your workflow can alter the final product tremendously.
Really well done!
@Adam what was your happy accident? That pizza looks phenomenal, just needs a cold beer or two to wash it down. The crust looks like it had a great sound to it when you cut into it!
@derricktung pizza was fantastic, it was my first time working with pans for pizza - seemed like a very foreign and almost profane way of cooking pizza. I think the key for me is not using any oil on the bottom on the pizza like some many poorly made focaccias have, which inevitably soaks up into the bread and after being cooked at high temperatures gives that funky overheated olive oil flavor. The semolina I used underneath gave an added texture that was really appealing.
I made this for six people, all of which cancelled last minute so all 5'8" and 140lbs of me finished it in a 24 hour period...just a great great pie and I nice way of using up the garden's basil before the frost.
Adam, I'll send you a crumb shot, don't have a great one, but the structure was pleasantly airy and delicate.
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