Author Topic: Steve’s Home Today, I got to make pizzas in his WFO  (Read 3071 times)

0 Members and 1 Guest are viewing this topic.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22150
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Steve’s Home Today, I got to make pizzas in his WFO
« on: April 15, 2012, 09:33:10 PM »


Steve invited me to his home today.  I am always excited to watch how WFO’s bake pizzas and also to taste the pies that are baked in a WFO.

I asked Steve if he minded if I made a couple of doughs to try in his oven and he said he didn’t mind.  I started yesterday morning to mix two different doughs.  I am rusty on making Neapolitan doughs because I don’t make them that often. The one dough for two dough balls was made with cake yeast, bulk fermented, then balled and room temperature fermented.  This dough was made in the lines of John’s (dellavecchia) Keste’s clone. The other dough for two dough balls also was bulk fermented, then balled and put into my proofing box (usually for low hydration cracker style doughs), but I put a bottle of ice into the proofing box, instead of using it to heat.  The proofing box did keep the temperature right around 60 degrees F. The second dough was made with Ischia starter and used about the same formulation as Craig’s.

I purchased a different cheese yesterday to try on the pizzas today.  I had thought my Green Store would have fresh mozzarella, but they were out of it.  The man that owns the store told me about Greek Halloumi cheese and said it should taste like fresh mozzarella when baked on a pizza.  He also told me the Greek Halloumi cheese can withstand high heat and also is a cheese that can be grilled with olive oil and will withstand the heat of grilling on the stove or on a grill. I decided to purchased it.  I also purchased some Sopressata. 

These are two of the pies that were baked in Steve’s WFO.  One was the with the cake yeast and one was with the Ischia starter.

I got to try some of Steve’s great homebrew again and also some of his Limoncello.  It was the end of a perfect evening when we saw deer in the field behind his home and also Steve and his wife serenaded me with his wife singing and playing the guitar and Steve playing the mandolin.  What could get much better in life than Neapolitan pizza, beer, Limoncello, wildlife and being serenaded.

I have the other pictures of how my dough balls looked and fermented and also the other two pies that I made, but just thought I would post these pictures.

Thanks Steve for giving me the chance to bake in your WFO.  It sure was fun!

Norma
Always working and looking for new information!


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22150
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #1 on: April 15, 2012, 09:34:19 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22150
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #2 on: April 15, 2012, 09:35:28 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22150
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #3 on: April 15, 2012, 09:38:32 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22150
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #4 on: April 15, 2012, 09:39:41 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22150
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #5 on: April 15, 2012, 09:40:51 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22150
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #6 on: April 15, 2012, 09:41:52 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22150
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #7 on: April 15, 2012, 09:42:50 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22150
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #8 on: April 15, 2012, 09:43:39 PM »
Norma
Always working and looking for new information!

Offline David Deas

  • Registered User
  • Posts: 346
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #9 on: April 15, 2012, 09:56:15 PM »
The crust looks good.  How did you like the cheese?


Offline fazzari

  • Lifetime Member
  • *
  • Posts: 902
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #10 on: April 15, 2012, 10:06:34 PM »
Nice,nice and nice!!!!!!!!

John

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22150
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #11 on: April 15, 2012, 10:41:52 PM »
The crust looks good.  How did you like the cheese?

David,

I thought the cheese was okay.  Steve didn’t like it at all.  It does need a lot of heat to melt the cheese.  I think it is saltier than most mozzarellas.  Maybe when I bought the cheese it wasn't as fresh as it can be purchased at another place.  I thought it was supposed to be soft to begin with, but it wasn't.

Norma
« Last Edit: April 15, 2012, 10:44:27 PM by norma427 »
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22150
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #12 on: April 15, 2012, 10:43:52 PM »
Nice,nice and nice!!!!!!!!

John

John,

Thanks!  :)

Norma
Always working and looking for new information!

Offline David Deas

  • Registered User
  • Posts: 346
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #13 on: April 15, 2012, 10:51:31 PM »
David,

I thought the cheese was okay.  Steve didn’t like it at all.  It does need a lot of heat to melt the cheese.  I think it is saltier than most mozzarellas.  Maybe when I bought the cheese it wasn't as fresh as it can be purchased at another place.  I thought it was supposed to be soft to begin with, but it wasn't.

Norma

I'm sorry you didn't like the cheese.  That beer looks great though.  Bet that made up for it.

Would have been a great excuse to try your hand at a marinara.  I'm always looking for an excuse to make a marinara but I don't very often find one.

Offline TXCraig1

  • Registered User
  • Posts: 12833
  • Location: Houston, TX
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #14 on: April 15, 2012, 10:52:42 PM »
Oh my goodness. I wish I was there! The pies look great!!! That must have been an awesome time. What could be better than sharing a WFO with another pizza fanatic? I've been able to bake a lot of pies for other people, but I've never had another bona fide pizza obsessive over at my house. I can't imagine how much fun you guys had. I hope to have you both over someday or to visit you at your place!

Craig
Pizza is not bread.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22150
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #15 on: April 15, 2012, 11:06:18 PM »
I'm sorry you didn't like the cheese.  That beer looks great though.  Bet that made up for it.

Would have been a great excuse to try your hand at a marinara.  I'm always looking for an excuse to make a marinara but I don't very often find one.

David,

Steve’s homebrew is always great!   ;D The beer sure did make up for the cheese.  I don’t know if anyone has tried Greek Halloumi cheese on a Neapolitan pizza before and I never tried it either. 

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22150
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #16 on: April 15, 2012, 11:15:39 PM »
Oh my goodness. I wish I was there! The pies look great!!! That must have been an awesome time. What could be better than sharing a WFO with another pizza fanatic? I've been able to bake a lot of pies for other people, but I've never had another bona fide pizza obsessive over at my house. I can't imagine how much fun you guys had. I hope to have you both over someday or to visit you at your place!

Craig

Craig,

I also wish you were at Steve’s today.  ;D  We did have an awesome time.  Steve and I are always talking about what to try and always trying to make better pies.  Steve was trying out a dough today for an event he has this week.  I hope we can all get together someday to all bake together.  We would have a blast!  :P

I really liked your methods and formulation.  :chef: It was the first pie.  Thanks for your help in detailing everything so I could follow.  I know I do need more improvement, but eventually I will learn. 

Norma
Always working and looking for new information!

Offline RobynB

  • Lifetime Member
  • *
  • Posts: 654
  • Location: Scotts Valley, CA
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #17 on: April 16, 2012, 01:00:43 AM »
What a GREAT idea!!  I cook Haloumi cheese all the time, never thought to put it on a Neapolitan pizza.  Norma, next time open the Haloumi about an hour before you plan to use it.  Open the two halves (real haloumi is folded before packaging, so it should open into two flat pieces of cheese) and soak it in cool water.  I usually change the water once or twice.  Dry it well before using.  That will draw some of the salt out.  It's much better after that.  It's best not melted, but seared either by pan-frying or grilling so that it gets brown and charred on the outside but is still moist inside.  It's delicious when prepared well!  I would probably soak and dry it, then cube it and toss with olive oil and maybe some herbs, then use it on the pizza as a topping instead of as a cheese.  I'm trying that next bake!  Thanks for the idea!

Offline TXCraig1

  • Registered User
  • Posts: 12833
  • Location: Houston, TX
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #18 on: April 16, 2012, 01:15:29 AM »
Why am I just now hearing about this cheese? Why do you guys keep these secrets from me for so long???  ;)
Pizza is not bread.

Offline chickenparm

  • Registered User
  • Posts: 1778
  • Location: Kentucky-Making New York Style Pies
  • Oh No,Not Pizza Again!!!
Re: Steve’s Home Today, I got to make pizzas in his WFO
« Reply #19 on: April 16, 2012, 02:40:56 AM »
YUMMMMM!

Wish I could eat those pies Norma! So glad you were able to share your oven experience with us!

 8)
-Bill