Author Topic: Da Michele  (Read 7686 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


Online 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 »

Online 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.

Online andreguidon

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Re: Da Michele
« Reply #7 on: March 21, 2011, 03:21:33 PM »
impasto
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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.


Online 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......
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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
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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?

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Re: Da Michele
« Reply #14 on: March 21, 2011, 04:21:47 PM »
that is parmegiano, pecorino or grana....
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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.

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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''.....
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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.

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Re: Da Michele
« Reply #20 on: March 21, 2011, 04:52:18 PM »
he just said it was a over night, because IERI means yestarday. is there a clock in the video ?
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Offline BrickStoneOven

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Re: Da Michele
« Reply #21 on: March 21, 2011, 05:01:25 PM »
Anyone get how much the dough balls weigh at 4:03?

he just said it was a over night, because IERI means yestarday. is there a clock in the video ?
There is a clock above the mixer but you can't really see it. The one time you can its for a second.

Offline forzaroma

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Re: Da Michele
« Reply #22 on: March 21, 2011, 05:06:22 PM »
250 300 grams which is = 8-10 oz

Offline TXCraig1

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Re: Da Michele
« Reply #23 on: March 21, 2011, 05:28:19 PM »
How long do you think that would take. Marco said they make two batchs a day there.

I think John meant they did that once to capture the original yeast - not with every batch.

Craig
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Offline dellavecchia

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Re: Da Michele
« Reply #24 on: March 21, 2011, 06:24:23 PM »
I find it fascinating that they use the old dough method. UPN is not far off, and probably the closest in terms of fermentation method - but the flavor is much more sour.

One other point to consider is how they shape the skins. The skin is slapped to only about 10 inches. Very small in my opinion. But then it is stretched considerably over the peel to make what looks like a 14 in pie. That must have a direct effect on the puffiness of the edges. The pies do not look overly puffy at all - in direct contrast to most of my own. A 280 gram ball (my standard) at Da Michelle is 14 inches, while my pies are 11. Very interesting.

John