Author Topic: Da Michele  (Read 7097 times)

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Offline BrickStoneOven

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Da Michele
« on: March 21, 2011, 02:27:44 PM »
This video is great. Even though it's all in Italian you get to see how they make their dough. No reverse osmosis filtered water, just your good old tap water. The massive fork mixer and the huge amount of dough they make. The bulk fermentation followed by the balling process, which isn't like the other Neapolitan places you see make the dough snake. Also the way they make the sauce which is as simple as it gets. Maybe someone who knows Italian can translate what Mr.Condurro is saying about the fermentation process at 3:06 in the video.

Enjoy


Offline andreguidon

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Re: Da Michele
« Reply #1 on: March 21, 2011, 02:48:31 PM »
WOW what a great video... they simple use old dough (natural leavened) and the dough bulks ferment over night....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline dellavecchia

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Re: Da Michele
« Reply #2 on: March 21, 2011, 02:50:29 PM »
This video is great. Even though it's all in Italian you get to see how they make their dough. No reverse osmosis filtered water, just your good old tap water. The massive fork mixer and the huge amount of dough they make. The bulk fermentation followed by the balling process, which isn't like the other Neapolitan places you see make the dough snake. Also the way they make the sauce which is as simple as it gets. Maybe someone who knows Italian can translate what Mr.Condurro is saying about the fermentation process at 3:06 in the video.

Enjoy

Awesome find David.

Did I hear him right and that they do not use yeast, but ferment naturally without a preferment?

EDIT: Thanks for the clarification Andre, I missed the old dough.

John

Offline forzaroma

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Re: Da Michele
« Reply #3 on: March 21, 2011, 02:57:48 PM »
Also they dont use Buffalo mozzarella because it gives off too much moisture leaving dough raw in middle.
« Last Edit: March 21, 2011, 02:59:50 PM by forzaroma »

Offline Pete-zza

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Re: Da Michele
« Reply #4 on: March 21, 2011, 02:58:30 PM »
David,

There is a discussion of water pH, including for Naples water, in the series of posts starting at Reply 34 at http://www.pizzamaking.com/forum/index.php/topic,1378.msg13898.html#msg13898.

Peter

Offline jeffereynelson

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Re: Da Michele
« Reply #5 on: March 21, 2011, 03:14:19 PM »
That was a great video. I don't understand enough italian to really get very much of what they are talking about, but I understand just enough to be frustrated lol. Also they refer to the dough as "pasta" if I was understanding correctly. Interesting.

Jeff

Offline forzaroma

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Re: Da Michele
« Reply #6 on: March 21, 2011, 03:20:27 PM »
Jeff that is the word for dough in italian.

Offline andreguidon

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Re: Da Michele
« Reply #7 on: March 21, 2011, 03:21:33 PM »
impasto
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline forzaroma

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Re: Da Michele
« Reply #8 on: March 21, 2011, 03:23:54 PM »
Pasta or impasto are the words we use in my family.

Offline andreguidon

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Re: Da Michele
« Reply #9 on: March 21, 2011, 03:37:40 PM »
sorry, i forgot the ''or'' before the impasto......
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline forzaroma

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Re: Da Michele
« Reply #10 on: March 21, 2011, 03:53:11 PM »
Mamma Mia I love Pizza too much.

Offline vitoduke

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Re: Da Michele
« Reply #11 on: March 21, 2011, 04:01:25 PM »
My wife and I were their several years ago and I savored every bite. The pies cooked in 55 seconds. We took the train into Naples from Sorrento and went straight to the restaurant. We were the first people seated and sat at the closest table to the oven. The last guy in the video made our pies and was nice enough to take a photo with me. The caption I put on the photo is Two World Famous Pizza Makers. I hope to get back in the next couple of years. ---Mel

Offline TXCraig1

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Re: Da Michele
« Reply #12 on: March 21, 2011, 04:05:11 PM »
Very cool. Thank you for posting.

Craig
Pizza is not bread.

Offline TXCraig1

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Re: Da Michele
« Reply #13 on: March 21, 2011, 04:10:11 PM »
What is that pinch thing he's doing with the dough at 8:38?

Pizza is not bread.

Offline andreguidon

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Re: Da Michele
« Reply #14 on: March 21, 2011, 04:21:47 PM »
that is parmegiano, pecorino or grana....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline BrickStoneOven

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Re: Da Michele
« Reply #15 on: March 21, 2011, 04:28:23 PM »
I knew you guys would like this video.

WOW what a great video... they simple use old dough (natural leavened) and the dough bulks ferment over night....

If they are using old dough from the previous batch wouldn't they had to have used yeast at some point? Or are you talking about using a starter when you say naturally leavened. Marco is still lurking around maybe he can chime in since hes made dough there.

What is that pinch thing he's doing with the dough at 8:38?

Sometimes when they take the dough ball it gets stuck to others and gets misshaped. They pinched the sides to put it back into shape.

Offline andreguidon

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Re: Da Michele
« Reply #16 on: March 21, 2011, 04:38:49 PM »
i taught it was the sprinkle of the cheese...

as brickstoneoven said, that is a fast "reshape''.....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline dellavecchia

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Re: Da Michele
« Reply #17 on: March 21, 2011, 04:43:13 PM »

If they are using old dough from the previous batch wouldn't they had to have used yeast at some point? Or are you talking about using a starter when you say naturally leavened.

They could have originally just left a water and flour mixture out until it bubbled with natural yeast.

John

Offline BrickStoneOven

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Re: Da Michele
« Reply #18 on: March 21, 2011, 04:48:30 PM »
Did you guys catch a fermentation time?

Offline BrickStoneOven

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Re: Da Michele
« Reply #19 on: March 21, 2011, 04:52:10 PM »
They could have originally just left a water and flour mixture out until it bubbled with natural yeast.

How long do you think that would take. Marco said they make two batchs a day there.