Author Topic: Pizza with Mmmph  (Read 26898 times)

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Offline Mmmph

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Re: Pizza with Mmmph
« Reply #140 on: September 10, 2013, 08:47:18 AM »
John,

Once it gets to room temp, it's great to work with. Plenty soft, very extensible.
Sono venuto, ho visto, ho mangiato


Offline Mmmph

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Re: Pizza with Mmmph
« Reply #141 on: September 15, 2013, 05:09:22 PM »
This week's bake...90% GM Hearth Style Four/10% Caputo (Finishing off the last of a bag)

Used my sourdough, Fear.

Mixed sourdough with room temp purified water. Whipped for 60 sec to froth it up.
Added half the flour and started mixing in Electrolux N28.
Once batter-like, sprinkled in salt.
Added half of remaining flour, mixed until incorporated.
Added remaining flour, a spoonful at a time.
Mixed until homogeneous...approx 5 min.
Rested on counter, under plastic wrap, for 20 min. Slap and fold.
20 min rest. Slap and fold.
Last 20 min rest. Slap and fold.
Bulk rise 24 hr @ 59F
Scaled and balled, then 17 hr @ 59F.
Two hour wake, then bake.


Total Formula:
Flour (100%):    1027.61 g  |  36.25 oz | 2.27 lbs
Water (58%):    596.01 g  |  21.02 oz | 1.31 lbs
Salt (2.8%):    28.77 g | 1.01 oz | 0.06 lbs | 5.16 tsp | 1.72 tbsp
Total (160.8%):   1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A
Single Ball:   275.4 g | 9.71 oz | 0.61 lbs

Preferment (10% total Flour):
Flour:       51.38 g | 1.81 oz | 0.11 lbs
Water:       51.38 g | 1.81 oz | 0.11 lbs
Total:       102.76 g | 3.62 oz | 0.23 lbs

Final Dough:
Flour:       976.23 g | 34.43 oz | 2.15 lbs
Water:       544.63 g | 19.21 oz | 1.2 lbs
Salt:       28.77 g | 1.01 oz | 0.06 lbs | 5.16 tsp | 1.72 tbsp
Preferment:    102.76 g | 3.62 oz | 0.23 lbs
Total:       1652.4 g | 58.29 oz | 3.64 lbs  | TF = N/A



Pics;
1. Mushroom, Boschetto Al Tartufo, Black Pepper
2. Asparagus, Andouille, Asiago
3. Tomato, Mushroom, Andouille
4. Margherita
5. Mushroom, Boschetto Al Tartufo, Andouille
6. Mushroom, Andouille, Calabrian Chili Oil
« Last Edit: September 15, 2013, 06:10:29 PM by Mmmph »
Sono venuto, ho visto, ho mangiato

Offline TXCraig1

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Re: Pizza with Mmmph
« Reply #142 on: September 15, 2013, 05:13:54 PM »
Beautiful pies. Do you like the Boschetto Al Tartufo on the mushroom pie? I love the cheese itself, but it's too strong for me on that pie.
Pizza is not bread.

Online Pete-zza

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Re: Pizza with Mmmph
« Reply #143 on: September 15, 2013, 05:22:32 PM »
Mmmph,

Masterful job. I imagine the pizzas tasted as good as they look.

Peter

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #144 on: September 15, 2013, 06:13:57 PM »
I don't use too much of the Boschetto al Tartufo. I think it's strong flavor comes from the sheep's milk half.

The last pie with the Andouille and Calabrian Chili Oil was a knockout.
Sono venuto, ho visto, ho mangiato

Offline TXCraig1

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Re: Pizza with Mmmph
« Reply #145 on: September 15, 2013, 06:27:26 PM »
I bet. Looks awesome.
Pizza is not bread.

Offline Serpentelli

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Re: Pizza with Mmmph
« Reply #146 on: September 15, 2013, 07:52:52 PM »
 GREAT looking pies! Especially love the charring on the tips of the handcut Andouille!

John K
I'm not wearing hockey pads!

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #147 on: October 06, 2013, 05:00:05 PM »
Pizza 10/05/13
I was invited over to Serpentelli's house again for another pizza gathering. The oven was at 886F on the floor an hour before we started...Cool. I brought a big pan of Mortadella appetizer ( la Motorino), which we roasted near the mouth of the oven to start things off. It disappeared quickly.

Got to meet member Surffisher2A and his wife. They brought homemade beer and a big jug of homemade red wine that was amazing (STRONG, too!). Lots of pizzas went in John's oven, which is totally dialed in when using dry wood. That thing is a well balanced beast. I'm guessing 20+ pies baked, and we were all in a pizza coma in a few hours. First time I ever made pizza outdoors at night.

...................

Flour (100%):    1026.18 g  |  36.2 oz | 2.26 lbs
Water (58%):    595.18 g  |  20.99 oz | 1.31 lbs
IDY (.025%):    0.26 g | 0.01 oz | 0 lbs | 0.09 tsp | 0.03 tbsp
Salt (3%):    30.79 g | 1.09 oz | 0.07 lbs | 5.52 tsp | 1.84 tbsp
Total (161.025%):   1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A
Single Ball:   275.4 g | 9.71 oz | 0.61 lbs

GM Neapolitan Hearth Style Flour. 270G balls
24 hr bulk @61F. 19 hr balled @62F.
3 hour room temp wake, then bake.

Was having a bunch o'fun
Shoulda took more pics.

1. Pistacchio e Salsiccia ( la Don Antonio Starita) (Roasted Pistachio Pesto, Fennel Sausage Crumble, Basil, Fresh Mozzarella)
2. Pistacchio e Salsiccia w/smoked mozzarella (Please excuse the slicing indent)
3. Mast'Nicola ( la Roberto Caporuscio) (Frewsh Mozzarella, Pecorino Romano, Guanciale, Olive Oil)
4. Mast'Nicola Redux
5. Calzone ( la Roberto Caporuscio) Sausage and Ricotta on the inside, Margherita on top
6. Pizza Rosa ( la Chris Bianco)
7. Upskirt ( la Mmmph)
8. Gramma Pizza ( la Serpentelli) (Vegetarian) made w/John's dough


Sono venuto, ho visto, ho mangiato

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #148 on: October 06, 2013, 05:00:37 PM »
9. Bloody Hell!
Sono venuto, ho visto, ho mangiato

Offline Serpentelli

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Re: Pizza with Mmmph
« Reply #149 on: October 06, 2013, 05:40:43 PM »
I was waiting for mmmph to post because I wouldn't have done justice in my descriptions of the pies he made! It was great meeting the surffisher2A family! What a couple of talented brewers and winemakers! And they fit in like we've known them forever!

I am using kiln-dried firewood. It is  night-and-day difference. I think most of the "seasoned" firewood I've been buying has had minimal true seasoning.

I hope to get more and more local + regional talent over for the next one!

FYI:  mmmph left my house at about 10 pm last night so that he could cook tapas for a group of restaurant workers downtown!!!! He is truly a maniac, and I mean that with all the respect in the world!

John K

PS Pic #3 is "Gambas al Ajillo" 1/2 shrimps (cut lengthwise) with roasted garlic, EVOO, chorizo, and sprinkled with manchego
« Last Edit: October 06, 2013, 05:47:15 PM by Serpentelli »
I'm not wearing hockey pads!


Offline Serpentelli

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Re: Pizza with Mmmph
« Reply #150 on: November 23, 2013, 06:44:26 PM »
Uhhhhh....

Hello?

Someone being lazy about posting last night's STELLAR pie pics?

Spoiler Alert:        They were awesome 19 inch NY (Apizza Scholls) style. We were cooking for my son's Lacrosse team so we needed BIG PIES!!!!

John K
I'm not wearing hockey pads!

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #151 on: November 23, 2013, 09:57:55 PM »
Sorry, been away from a computer.

ASAP...Promise.
Sono venuto, ho visto, ho mangiato

Offline Tampa

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Re: Pizza with Mmmph
« Reply #152 on: November 24, 2013, 06:40:38 AM »
I'm a little late to this party, but those pies look amazing.  I especially like that they are a mess on top and I can't pronounce most of the ingredients.  Your creativity is a new level for me.  Let me know when the NC pizza party is scheduled.
Dave

Offline Mmmph

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Re: Pizza with Mmmph
« Reply #153 on: November 24, 2013, 10:57:14 AM »
Pizza at Serpentelli's house this weekend. He's a gracious host with a beast of a wfo.
I hadn't tossed an 18"-20" pie in 25 years...Until Saturday night.
Lots of pizzas made...and eaten! We had 600g and 325g doughballs.

I brought some Apizza Scholls dough from the recipe here;
http://www.pizzamaking.com/forum/index.php/topic,11994.msg124161.html#msg124161

Just a few pics:
1. Mortadella, Hot Coppa, Aged Mozzarella, Parmigiano Reggiano, Pistachio Pesto (Apizza Scholls dough)
2. Pizza Bianca; Garlic Oil, Fresh Mozzarella, Aged Mozzarella, Fresh Ricotta, Ricotta Salata, Parmigiano Reggiano and Basil (Apizza Scholls dough)
3. White Clam Pizza; Garlic Oil, Sicilian Oregano, Parmigiano Reggiano, Diced Pancetta and Clams
Sono venuto, ho visto, ho mangiato

Online tinroofrusted

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Re: Pizza with Mmmph
« Reply #154 on: November 24, 2013, 01:49:44 PM »
Those look fantastic, Mmmph.  Must have been a fun evening.  I'm a big fan of the Apizza Scholls recipe too. 

Regards,

TinRoof

Offline TXCraig1

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Re: Pizza with Mmmph
« Reply #155 on: November 24, 2013, 01:57:23 PM »
You boys knocked it out of the park!
Pizza is not bread.

Offline Serpentelli

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Re: Pizza with Mmmph
« Reply #156 on: November 24, 2013, 05:29:23 PM »
It says a lot about a guy's dedication to and passion for pizza when he agrees to cook pizza for 15 lacrosse players and their families, none of whom he's ever met!

Two "givens" when mmmph shows up at your house for pizza night:

1. His dough is going to be perfect
2. His topping selection (and prep) is going to be artisinal

I sure am glad to have him as a friend, neighbor, and yes, mentor!

Hopefully the ratio of adults:kids will be greater at the next gathering! But those boys sure did put down a few LARGE pies!!

John K
I'm not wearing hockey pads!

Offline TXCraig1

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Re: Pizza with Mmmph
« Reply #157 on: November 24, 2013, 05:40:33 PM »
Shrimp and chorizo will be on my next menu. Perhaps with some sorrel oil.
Pizza is not bread.

Offline Serpentelli

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Re: Pizza with Mmmph
« Reply #158 on: November 24, 2013, 08:08:54 PM »
Shrimp and chorizo will be on my next menu. Perhaps with some sorrel oil.

Can you tell me about sorrel oil?
I'm not wearing hockey pads!

Offline TXCraig1

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Re: Pizza with Mmmph
« Reply #159 on: November 24, 2013, 08:17:20 PM »
Can you tell me about sorrel oil?

Some time ago, I made a dish with octopus and chorizo sauteed with lots of garlic and then finished with sorrel oil - it was really good.

It's been a while, but I think I flash-blanched the sorrel then pureed it with evoo and some sea salt then strained it out.

Pizza is not bread.