1st Pizza, 1st Pizza party & its going to be a big one...

[V-wiz]

Re: 1st Pizza, 1st Pizza party & its going to be a big one...

Greenman and Tscar thanks. And thanks for all the help. The dough came out real good.

[V-wiz]

Re: 1st Pizza, 1st Pizza party & its going to be a big one...

Great job...see? Wasn't so terrifying! Look's like your pies were 8"-10", how many did you make? We do smaller ones too, because we like to make many different kinds, and the slices can be smaller. Works out nice because everyone is milling around..who wants to do that holding a giant slice?

Yaa its all pretty easy, they were anywhere from 8-14 inches depending on how thin the dough was made. I like them smaller too, like you said you can make a variety of pies. We made 18 pies.

[Tscarborough]

Re: 1st Pizza, 1st Pizza party & its going to be a big one...

Nice work, looks like some tasty eats.

[Greenman]

Re: 1st Pizza, 1st Pizza party & its going to be a big one...

Excellent! If a picture is worth a thousand words there is a book there. The food looks great. Makes the work and head scratching worth the effort doesn't it?

[stonecutter]

Re: 1st Pizza, 1st Pizza party & its going to be a big one...

Great job...see? Wasn't so terrifying! Look's like your pies were 8"-10", how many did you make? We do smaller ones too, because we like to make many different kinds, and the slices can be smaller. Works out nice because everyone is milling around..who wants to do that holding a giant slice?

[V-wiz]

Re: 1st Pizza, 1st Pizza party & its going to be a big one...



we had extra dough so we just made some bread

[V-wiz]

Re: 1st Pizza, 1st Pizza party & its going to be a big one...

Chimney draws pretty well.










Sorry about the bad Iphone pic

[V-wiz]

Re: 1st Pizza, 1st Pizza party & its going to be a big one...

Ok here are the pictures. It was a very successful day.








Australian Lamb chops before the pizza.

[stonecutter]

Re: 1st Pizza, 1st Pizza party & its going to be a big one...

We have put hot pans on the countertop many times, hasnt been a issue so far. What is your thinking on that?

It's just not a great idea even with granite. A hot pan creates thermal shock and it could crack, but the main reason is that it will store the heat and could cause burns after the pan is gone. Anyway, just a heads up....I'm sure your party was fun.

[V-wiz]

Re: 1st Pizza, 1st Pizza party & its going to be a big one...

Expecting pictures of the day V-wiz. And don't let anyone put a hot pan on that nice granite counter!

I will definetly take pictures. I have a Canon 5D II so it should do well.

We have put hot pans on the countertop many times, hasnt been a issue so far. What is your thinking on that?

[V-wiz]

Re: 1st Pizza, 1st Pizza party & its going to be a big one...

OPPS!!!! I was wondering were that post went........Enjoy your party today V-wiz

Lol, that was pretty random for it to end up here.

Thanks

[stonecutter]

Re: 1st Pizza, 1st Pizza party & its going to be a big one...

Expecting pictures of the day V-wiz. And don't let anyone put a hot pan on that nice granite counter!

[kbartman]

Re: 1st Pizza, 1st Pizza party & its going to be a big one...

Thanks Utah and K79..............Dry fitted the last course.........I'm sorry I should have explained myself better on the suggestions.......it?s a little clearer now???. How should I fit the plug one, two, three pieces????

Wrong thread I think....

OPPS!!!! I was wondering were that post went........Enjoy your party today V-wiz

[V-wiz]

Re: 1st Pizza, 1st Pizza party & its going to be a big one...

Thanks man, i have a spare fridge in the garage, you think i can get temps in the fridge, its warm here so that wont be room temp but it will happen in a fridge with a lowered thermostat, or i should say higher?

[Tscarborough]

Re: 1st Pizza, 1st Pizza party & its going to be a big one...

Light and airy dough-the holy grail of pizza in a WFO.

To be sure, a 2 week old dough is better suited to a thin crust bar pizza, it is not going to make a Neapolitan pizza.

Without using a starter and going sourdough (TexasSourdough can help you there), you will want to do a high hydration (65-70%) 00 flour at room temp (room temp=68-70 degrees) in bulk for 24 hours, then balled for another 12-24 hours at room temp. "Room temp" in this context means a controlled environment where the temp stays at 68-70 degrees.

Your basic VPN spec dough is prefect for this.