Author Topic: Pizzeria Luigi in San Diego, CA  (Read 65609 times)

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Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #400 on: September 16, 2011, 07:40:47 PM »
Got two cans instead of one. $6.50 for both.

Mike

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Offline chickenparm

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Re: Pizzeria Luigi in San Diego, CA
« Reply #401 on: September 16, 2011, 09:51:13 PM »
Mike,

Thats a great deal! Do these cans have skins or no skins?I could not remember.Thanks.
 :)
-Bill

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #402 on: September 16, 2011, 10:36:30 PM »
Mike,

Thats a great deal! Do these cans have skins or no skins?I could not remember.Thanks.
 :)


Bill,

Not sure what you mean by 'skins'. Are you talking about the inside coating?
Mike

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Offline Pete-zza

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Re: Pizzeria Luigi in San Diego, CA
« Reply #403 on: September 16, 2011, 11:00:14 PM »

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #404 on: September 16, 2011, 11:16:49 PM »
Mike

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Offline chickenparm

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Re: Pizzeria Luigi in San Diego, CA
« Reply #405 on: September 16, 2011, 11:25:06 PM »
Boy, I feel like an idiot now  ;D



Me too...
 ;D

I have the website saved and bookmarked,just did not recall off the top of my head if they had the tomato skins or not.

I have used the 6 in 1's ground unpeeled that had the skins,but never tried the 7/11's yet.

On a pizza,one might never notice the small pieces of tomato skins,but tasting the stuff out of the can,you are going to get them stuck on your tongue or feel them in your mouth at times.

I have wanted to try a can of peeled ground tomatoes but have not ordered one yet.

 :)






-Bill

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #406 on: September 17, 2011, 12:42:19 PM »
Me too...
 ;D

I have the website saved and bookmarked,just did not recall off the top of my head if they had the tomato skins or not.

I have used the 6 in 1's ground unpeeled that had the skins,but never tried the 7/11's yet.

On a pizza,one might never notice the small pieces of tomato skins,but tasting the stuff out of the can,you are going to get them stuck on your tongue or feel them in your mouth at times.

I have wanted to try a can of peeled ground tomatoes but have not ordered one yet.

 :)


Bill,

I guess it's what they call a brain fart! It happens  ;D
Mike

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Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #407 on: September 17, 2011, 12:47:26 PM »
Last night I gave the Luigi #1 clone another test run with a 64% hydration. It turned out very nice.

24hr cold ferment, 64% hydration and a 7-minute bake time...not bad. The crust, though, was still a tad too think. Maybe I need to learn how to spin the dough for an evenly thin crust. Right now, I have spots that are thicker than others.

Mike

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Offline norma427

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Re: Pizzeria Luigi in San Diego, CA
« Reply #408 on: September 17, 2011, 01:16:15 PM »
Last night I gave the Luigi #1 clone another test run with a 64% hydration. It turned out very nice.

24hr cold ferment, 64% hydration and a 7-minute bake time...not bad. The crust, though, was still a tad too think. Maybe I need to learn how to spin the dough for an evenly thin crust. Right now, I have spots that are thicker than others.



Mike,

Your Luigiís #1 formula attempt turned out very nice!  :) How did your crust taste after a 24 hr. ferment?  Did you use the 7/11 ground tomatoes on this attempt?

I sure wish I could taste a slice of your Luigiís attempt. 

Norma
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Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #409 on: September 17, 2011, 02:15:01 PM »
Mike,

Your Luigiís #1 formula attempt turned out very nice!  :) How did your crust taste after a 24 hr. ferment?  Did you use the 7/11 ground tomatoes on this attempt?

I sure wish I could taste a slice of your Luigiís attempt.  

Norma


Norma,

Taste-wise the crust was okay. I didn't attempt a longer fermentation because of the yeast amount. I think the Luigi #3 formula is a better candidate for a prolonged fermentation period.

I have not yet used the 7/11 tomatoes. I ran out of fresh basil and therefor didn't want to open a can if I don't have all the ingredients at hand. I'll get them today and make the sauce tonight.

My goal is to come close to this Luigi pie:

http://5-ds.blogspot.com/2008/07/pizzeria-luigi.html
« Last Edit: September 17, 2011, 02:17:06 PM by Essen1 »
Mike

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Offline Pete-zza

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Re: Pizzeria Luigi in San Diego, CA
« Reply #410 on: September 17, 2011, 03:57:02 PM »
Mike,

Remember that the reason for the smaller percent of yeast in Luigi #2 and Luigi #3 is because they were based on different weights of flour. If you want to use, say, Luigi #3, to get a longer cold fermentation, you will want to boost the amount of salt and sugar to the percents shown in Luigi #1. Otherwise, the crust may be too bland.

Peter

Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #411 on: September 17, 2011, 04:10:21 PM »
Mike,

Remember that the reason for the smaller percent of yeast in Luigi #2 and Luigi #3 is because they were based on different weights of flour. If you want to use, say, Luigi #3, to get a longer cold fermentation, you will want to boost the amount of salt and sugar to the percents shown in Luigi #1. Otherwise, the crust may be too bland.

Peter

Peter,

Thanks for the tip.

The more I work with those formulas the more I think that, in order to come close to Luigi's crust in a home oven, the 65% hydration might be the way to go. Even though my previous dough felt very sluggish and sticky at 65%, it was very easy to handle after the fermentation period. No sluggishness or stickiness whatsoever.

Maybe sifting the flour and giving it a rest period after the first couple of minutes of mixing so that the flour can absorb the water might make things a bit easier.
Mike

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parallei

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Re: Pizzeria Luigi in San Diego, CA
« Reply #412 on: September 17, 2011, 04:38:26 PM »
Your latest are looking really good Mike. You seem to be damn close to the photo's that are your goal......

Offline chickenparm

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Re: Pizzeria Luigi in San Diego, CA
« Reply #413 on: September 17, 2011, 10:45:57 PM »
Mike,
Those pics look better than many of those I have seen online.Nice work!
 :pizza:
-Bill

Offline PizzaEater101

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Re: Pizzeria Luigi in San Diego, CA
« Reply #414 on: September 18, 2011, 01:28:55 AM »
Got two cans instead of one. $6.50 for both.




Mike, I love the label on the can.  The guy on the label is great!

I have to say Mike, when I look at the picture of the pizza you made it makes me super crave pizza at this moment.  That's a great looking pie, Mike.  Great work.

I wish we had the technology to print out the picture and the picture will turn into a pizza.  We are not quite there yet are we but Back To The Future, Part II has something close -

<a href="http://www.youtube.com/watch?v=s9U2ekOVL5Q" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=s9U2ekOVL5Q</a>


Don't think we can reverse engineer this one though!   :chef: :pizza:
« Last Edit: September 18, 2011, 01:31:24 AM by PizzaEater101 »

Offline norma427

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Re: Pizzeria Luigi in San Diego, CA
« Reply #415 on: September 18, 2011, 01:35:48 PM »
I mixed the Luigiís #2 dough formula this morning, that I posted the formula at Reply 394 (with corrected grams of ADM Gigantic flour).  http://www.pizzamaking.com/forum/index.php/topic,14928.msg153311.html#msg153311
   
Norma
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Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #416 on: September 18, 2011, 02:06:51 PM »
Para & Bill...

Thanks, guys. I think we're inching toward the original. Slowly but steady  ;D

Mike, I love the label on the can.  The guy on the label is great!



PE101,

When I first saw the guy I thought he looks half drunk and half stoned.  :)

The tomatoes are great, though. They are a bit more liquid then the 6-in-1s I have used so far and there's no need to add water to them. The consistency is the exact same as in the Luigi video...

Here's a very short clip of the still unseasoned tomatoes:

<a href="http://www.youtube.com/watch?v=qSE8k46qDQM" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=qSE8k46qDQM</a>
Mike

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Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #417 on: September 19, 2011, 03:27:13 PM »
I gave the Luigi clone #4 a test run and combined it with a 48-hour individual cold rise.

For that, I raised the salt level to 1.5% but lowered the hydration to 63%. The rest was kept the same.

Flour (100%):
Water (63%):
ADY (.35412%):
Salt (1.5%):
Sugar (0.11464%):
Total (164.96876%):
Single Ball:
523.92 g  |  18.48 oz | 1.16 lbs
330.07 g  |  11.64 oz | 0.73 lbs
1.86 g | 0.07 oz | 0 lbs | 0.49 tsp | 0.16 tbsp
7.86 g | 0.28 oz | 0.02 lbs | 1.41 tsp | 0.47 tbsp
0.6 g | 0.02 oz | 0 lbs | 0.15 tsp | 0.05 tbsp
864.3 g | 30.49 oz | 1.91 lbs | TF = N/A
432.15 g | 15.24 oz | 0.95 lbs

Bowl residue was 0.5%

The crust turned out much chewier and crunchier but had much better flavor compared to a 24-hr cold rise. Those two pies were given away to my testers and both said that the crust was a bit too chewy, especially the rim. Both said, however, that the flavor and texture was better and the crust held up nicely to the weight of the toppings without loosing that little flop at the tip.

Now the sauce...both parties, 4 eaters total, were impressed with the sauce and thought it was an exceptionally well balanced concoction, so Kudos to Peter for figuring out the numbers and to Luigi for coming up with this! The 7/11 tomatoes seemed to make a big difference regarding the texture and flavor of the sauce. Lo and behold, the comments also included the word 'sweet'

The first pie was an all veggie, basically a modified Luigi 'Michelangelo' pie, with added onions, artichoke hearts, ricotta cheese and fresh garlic but no tomato slices.

The second one was a 'Mona Lisa/Capone' hybrid per request. The meatballs were homemade yesterday and baked together with the Italian sausage in the oven at 375įF for about 20 minutes. The meat toppings of the hybrid pies was pepperoni, Italian sausage and meatballs (sliced & ground). My testers enjoyed the meatballs in particular, which was a recipe from the Johnsonville Sausage Company http://www.johnsonville.com/recipes/gl/italian-meatballs.html

Overall both pies were very good but both taster parties mentioned that the crust was a bit too dense so I'll use a 65% hydration for all upcoming pies to achieve a more airy crust structure.

Some pics...

« Last Edit: September 19, 2011, 03:32:56 PM by Essen1 »
Mike

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Offline Essen1

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Re: Pizzeria Luigi in San Diego, CA
« Reply #418 on: September 19, 2011, 03:29:06 PM »
And the rest...
Mike

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Offline Jet_deck

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Re: Pizzeria Luigi in San Diego, CA
« Reply #419 on: September 19, 2011, 04:28:33 PM »
Did it make a nice crunchy sound when cut?
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