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Most-Excellent Pie


Timmah!

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Made a NY-style pie; except I used bread flour instead. 6.3 Minimal flop, since I was easy on the toppings. (The corn meal was just for stretching the dough; the dough recipe was Amish White Bread from Allrecipes, just for a change of pace) https://www.allrecipes.com/recipe/6788/amish-white-bread/ Used ~430 grams of the dough. I don't go by % hydration any more, just how tacky the dough is; then let it proof in the fridge for 2 or 3 days.

 

134127941_10226001015552353_6694038198959014258_o.jpg?_nc_cat=102&ccb=2&_nc_sid=b9115d&_nc_ohc=yod4zhvDWzQAX_FFLjx&_nc_ht=scontent-iad3-1.xx&tp=6&oh=9b20ffbccd91fca9febe744c77950fb8&oe=6011059C134097904_10226001018112417_5776205684464205673_o.jpg?_nc_cat=102&ccb=2&_nc_sid=b9115d&_nc_ohc=Z2EagA5FoxsAX_Pn7tC&_nc_ht=scontent-iad3-1.xx&tp=6&oh=148dc464db81ec1a92e6c5036ab238a9&oe=6013BA3B134576903_10226001019712457_3932124564314772245_o.jpg?_nc_cat=104&ccb=2&_nc_sid=b9115d&_nc_ohc=l4yJd4pXUVkAX8m3TGL&_nc_ht=scontent-iad3-1.xx&tp=6&oh=a63a239002a340043f7882f7444f19ed&oe=601144C6134504578_10226001021792509_2097023905504551230_o.jpg?_nc_cat=107&ccb=2&_nc_sid=b9115d&_nc_ohc=xzK9K53YtBQAX8d_ExG&_nc_ht=scontent-iad3-1.xx&tp=6&oh=e959ca2bc8ab977fb9ef487aa8c77ce5&oe=6013BE42Image may contain: pizza and foodImage may contain: foodImage may contain: food

 

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Thank you Timmah ! Yum ! ... I mean, it doesn't look good at all and I'm so NOT starving now... 

... and I don't think that I have to specify that I'm being sarcastic a bit :laughing:

Edited by AthenA
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@AthenA  Poor Canadians, they'll build a proper pizza joint up there yet!  Why don't you make some dough in your spare time;  shoot, you can even sauce & cheese it, then freeze it.  When you want a pizza, you just pull it out of the freezer, let it come to room temp. & pop it in the oven with whatever additional toppings strike the mood on that day.  I usually keep at least 2 or 3 in the freezer just for such occasions.  Along with cooked portions of shredded chicken, chili, chicken breast, pulled pork, lasagna, sauteed mushrooms, sauteed onions, biscuit dough, beef & chicken stock in ice cube form.  A lot of great entrees, side items & main course ingredients freeze well, as long as they don't contain dairy.  Whenever I make a meal, I make a point of making 5 extra servings to freeze for later days.  Most of it keeps excellently for at least 3 months.

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Great looking pizza once again!

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Hubba hubba ...

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10 hours ago, WeednFeed said:

Great looking pizza once again!

Thanks, it's interesting how, even though I stretched it almost thin enough to read a newspaper through,  that it rose in the center as much as it did.  The bread flour & extended proofing made a difference. The best way to approximate the forced-air impingement ovens that the retail establishments use, which blows hot air simultaneously from both the top & bottom is - for me - to turn the oven up as hot as it will go, throw a stone in there to release heat during the bake & stabilize the temp.  Then, after about 4-5 minutes on the bottom rack, just before the top is done, I turn on the bottom broiler element so the bottom finishes along with the top.

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Did someone say pie!  Looks great!

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!fu @Timmah! for making me drool all over my keyboard AGAIN! lol

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22 minutes ago, J3st3r said:

!fu @Timmah! for making me drool all over my keyboard AGAIN! lol

Wait 'til ya see tha World's Best Lasagna vid.  😃  Get yer bib/napkin on standby.

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Btw, had some leftover chicken wings & immersed them in my chili while I reheated it.  Those wings were so fucking good, not to mention wings & chili are a new favorite combo!

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looks really good..if u come across a good pizza sauce thats not to sweet . plz share. u got my 2 thumbs up.

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57 minutes ago, ReaPeR said:

looks really good..if u come across a good pizza sauce thats not to sweet . plz share. u got my 2 thumbs up.

Believe it or not, try Walmart's Great Value Marinara Pasta Sauce or Traditional Pasta Sauce.  When I have extra time, I make my own according to this recipe:  https://www.allrecipes.com/recipe/44975/easy-pizza-sauce-iii/

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