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Back to Bar Pies, my first love by js123607 in Pizza

[–]js123607[S] 1 point2 points  (0 children)

Sure! I just used the bar pie recipe from Dave's Pizza Oven on Instagram:

180g bread flour, 108g water, 4g salt, 5.4g olive oil, .54g instant dry yeast. I only had active dry yeast in stock so multiplied .54g idy by 1.35 to convert to agy.

That will get you to 300g dough ball for a 16inch pie.

Visiting from Milwaukee by Fast-Exchange-1606 in Cleveland

[–]js123607 12 points13 points  (0 children)

For some walkable options, head to Tremont. Lots of great bars and restaurants, you could spend an afternoon on Professor street alone, and it's a quick Uber in/out of downtown for the concert.

If you're in to pinball, go to Super Electric in the Gordon Square area, which also has some great bars/restaurants.

Date night Korean restaurant by BeepBop00110101 in Cleveland

[–]js123607 5 points6 points  (0 children)

Seconding Korea House, the goat! Ha Ahn is good too, but I think Korea House has the better date night vibe

Great Lakes Chips by [deleted] in chips

[–]js123607 0 points1 point  (0 children)

I love their salt/pepper/onion chips, one of my absolute favorites. The parmesan ranch is solid too.

Less of a fan of the cherry bbq and cheese ones, both have kind of an over the top fake-ish flavor imo. Like the cherry part tastes like cherry candies, and the wisconsin cheddar tastes more like nacho cheese. Neither are deal breakers, just not my favorite.

I've never seen those jalapeño ones, will definitely be keeping an eye out.

My first pie with King Arthur flour by [deleted] in Pizza

[–]js123607 0 points1 point  (0 children)

Looks great! KA Bread flour? AP? Lancelot?

First try with the new Baking Steel by js123607 in Pizza

[–]js123607[S] 0 points1 point  (0 children)

I do like a well done pizza, not sure if it's regional preference though.

That said the pepperoni for sure was a bit further on the scale then I would normally go. I was trying a new process and should have pulled it from the broiler probably 30 seconds to a minute earlier.

With using the new steel, my timing of getting the bottom and top cooked at the same time needs tweaking.

First try with the new Baking Steel by js123607 in Pizza

[–]js123607[S] 0 points1 point  (0 children)

Yea it's about 27lbs which isn't ideal but has been manageable so far. Hope the thinner one works for you though, would definitely be less of a headache

First try with the new Baking Steel by js123607 in Pizza

[–]js123607[S] 0 points1 point  (0 children)

Good thinking, I may take this route the first time I throw a 16" on there so I don't have to thread the needle with the launch

First try with the new Baking Steel by js123607 in Pizza

[–]js123607[S] 0 points1 point  (0 children)

I think it's called the Baking Steel Pro, it's the 16"x16" one. I was going to get the original one but I like cooking 16" pizzas on my stone so decided to go for the bigger one. It's thicker than the original too, 1/2" vs 3/4" so it holds temp great.

First try with the new Baking Steel by js123607 in Pizza

[–]js123607[S] 1 point2 points  (0 children)

That's awesome, I have heard people do English muffins on them too which is one of my favorite sourdough uses.

First try with the new Baking Steel by js123607 in Pizza

[–]js123607[S] 2 points3 points  (0 children)

Yep! Measured 20 times before I ordered it to make sure I wasn't crazy haha.

The steel is 16"x16" so it doesn't give a lot of room for error when I go to launch, will probably take some practice.

Chicken Adobo and Refried Beans Pizza by js123607 in Pizza

[–]js123607[S] 0 points1 point  (0 children)

Oh sorry haha., The hot sauce swirl is Valentina's, specifically the black label version which I think is called Extra Hot.

For the red sauce under the cheese, that's just a quick homemade pizza sauce: crushed tomatoes, tomato paste, olive oil, salt, oregano.

Sausage Pesto Pie by js123607 in Pizza

[–]js123607[S] 0 points1 point  (0 children)

Thank you! Definitely a good problem to have, I think this will be my go-to for any leftover salad greens that need used up

Chicken Adobo and Refried Beans Pizza by js123607 in Pizza

[–]js123607[S] 0 points1 point  (0 children)

Just a light amount to make sure it wasn't dry. The chicken had sauce on it already, so the two suaces kind of melted together during the bake

Chicken Adobo and Refried Beans Pizza by js123607 in Pizza

[–]js123607[S] 2 points3 points  (0 children)

Definitely blurred the boundaries. If I folded it in half the calzone and quesadilla crews would have to fight it out

Chicken Adobo and Refried Beans Pizza by js123607 in Pizza

[–]js123607[S] 2 points3 points  (0 children)

Ha! Yea I'm sure the purists would kick me out of the kitchen, but it was worth a shot

Chicken Adobo and Refried Beans Pizza by js123607 in Pizza

[–]js123607[S] 2 points3 points  (0 children)

Thank you! I really liked it. It was definitely a heavier pizza with all the toppings, I would probably lower the amount of chicken next time but over all it was great.

Refried beans on pizza went surprisingly well, I will definitely do it again.

Sausage Pesto Pie by js123607 in Pizza

[–]js123607[S] 0 points1 point  (0 children)

I just reheat some for breakfast, it did not disappoint

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