Author Topic: Finally Home and Making pies  (Read 8461 times)

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Offline Chicago Bob

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Re: Finally Home and Making pies
« Reply #25 on: May 26, 2013, 09:30:35 PM »
Looks like he behaved yet again....great looking pies you are making CopperTop.  :chef:
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Offline Chaze215

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Re: Finally Home and Making pies
« Reply #26 on: May 26, 2013, 10:55:33 PM »
Looks like you've nailed it! Do you prefer hand kneading vs a mixer?
Chaz

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #27 on: May 27, 2013, 12:54:48 AM »
Looks like he behaved yet again....great looking pies you are making CopperTop.  :chef:
Thanks!  It was easier to manage the oven with someone's help :)  One of the students from the wood fire oven class in Maine came down for pizzas today, and it was nice to have an extra pair of hands.

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #28 on: May 27, 2013, 01:01:49 AM »
Looks like you've nailed it! Do you prefer hand kneading vs a mixer?
I enjoy hand kneading and find it relaxing...when it's 10-20 pizza dough balls. My first pizza lesson was from Giulio who taught me how to hand knead.

But now I'm looking  to invest in a fork mixer, especially since I would rather use my time elsewhere (ie, making mozzerella)

Offline f.montoya

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Re: Finally Home and Making pies
« Reply #29 on: May 27, 2013, 07:28:50 AM »
What a beautiful yard and oven. Is all that green grass yours? In Japan, that would be way bigger than our public parks!!

Offline Serpentelli

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Re: Finally Home and Making pies
« Reply #30 on: May 27, 2013, 10:16:24 PM »
Doubled the recipe, 20 balls at 260 g

Sharlene,

Are you making 20 pies with those 20 dough balls? I think I am missing part of the equation! :)

John K
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Offline corkd

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Re: Finally Home and Making pies
« Reply #31 on: May 27, 2013, 10:33:03 PM »
But now I'm looking  to invest in a fork mixer, especially since I would rather use my time elsewhere (ie, making mozzerella)
beautiful oven & great looking pies. I vote for hand kneading....is it really that time consuming? + keeps those natural dough hooks strong!

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #32 on: May 27, 2013, 11:35:38 PM »
What a beautiful yard and oven. Is all that green grass yours? In Japan, that would be way bigger than our public parks!!
Since we got the oven, we've been spending more time outside and enjoying the yard.  The hearth of the oven truly brings the community together, in our case, our friends and neighbors. Our flock of sheep have been doing a great job of keeping the yard trim  :)

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #33 on: May 27, 2013, 11:40:17 PM »
Sharlene,

Are you making 20 pies with those 20 dough balls? I think I am missing part of the equation! :)

John K
Oops, sorry for the confusion.  The formula/recipe makes 10 pizzas at 250 grams, and usually double the recipe.  A recipe I used after Giulio's course. After Roberto's training, I've been weighing the dough balls at 260 g, out of habit.  Each day, I was balling 150 dough balls from a sack of Caputo.


Offline CopperTop

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Re: Finally Home and Making pies
« Reply #34 on: May 27, 2013, 11:44:26 PM »
beautiful oven & great looking pies. I vote for hand kneading....is it really that time consuming? + keeps those natural dough hooks strong!
I really do enjoy hand kneading. So i will keep at it until I start making pizzas for the public.  At home, making 20 pizzas doesn't seem like a lot of work, but when I do the shopping, prep work, dough making, oven management, clean up, and then dishes..I'm exhausted!

Offline Peasant

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Re: Finally Home and Making pies
« Reply #35 on: May 30, 2013, 12:03:06 PM »
nice work & oven CopperTop!

Your blog looks like a good read too; do you update often?

Offline Seb

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Re: Finally Home and Making pies
« Reply #36 on: May 30, 2013, 02:51:23 PM »
Et c'est un four franšais en plus !  ;)

Offline Chicago Bob

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Re: Finally Home and Making pies
« Reply #37 on: May 30, 2013, 04:59:57 PM »
What he said.  ^^^
"Care Free Highway...let me slip away on you"

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #38 on: May 30, 2013, 07:25:27 PM »
Et c'est un four franšais en plus !  ;)
Absolument! Le meilleur four pour les pains.

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #39 on: May 30, 2013, 07:29:01 PM »
nice work & oven CopperTop!

Your blog looks like a good read too; do you update often?
Thanks! Not as often as I should!  I have about 6 blog articles still in draft form... And about to publish one today!  It's about my great experience during one-on-one training with Giulio Adriani ( Forcella).

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #40 on: May 30, 2013, 07:30:14 PM »
What he said.  ^^^

Thanks to google translate, I can understand both of you ;)

Offline Chicago Bob

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Re: Finally Home and Making pies
« Reply #41 on: May 30, 2013, 09:16:05 PM »
Seb; C'est une fille sympa, no?  8)
"Care Free Highway...let me slip away on you"


Offline CopperTop

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Re: Finally Home and Making pies
« Reply #42 on: May 31, 2013, 01:29:07 AM »
For anyone who's thought of taking a training class....  Check out my latest blog: One-on-One Training with Giulio Adriani of Forcella NYC. 

www.pizzastalker.blogspot.com

It's a quick summary of my day with Giulio.  Thanks again, Scott123 for suggesting to contact him back in January.  I really learned a lot from Giulio and highly recommend him for a training course.  He truly knows his craft, a high standard of professionalism and genuinely a good man.  Total respect for him. 

He hopes Pizza Academy will be ready to open their doors in September.  Primary focus will be 1-2 days course.  For most of the members here who already have a basic knowledge and experience, I personally think it will be worth the time and money for those interested in learning in a classroom setting.

Offline Chicago Bob

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Re: Finally Home and Making pies
« Reply #43 on: May 31, 2013, 01:57:53 AM »
For anyone who's thought of taking a training class....  Check out my latest blog: One-on-One Training with Giulio Adriani of Forcella NYC. 

www.pizzastalker.blogspot.com

It's a quick summary of my day with Giulio.  Thanks again, Scott123 for suggesting to contact him back in January.  I really learned a lot from Giulio and highly recommend him for a training course.  He truly knows his craft, a high standard of professionalism and genuinely a good man.  Total respect for him. 

He hopes Pizza Academy will be ready to open their doors in September.  Primary focus will be 1-2 days course.  For most of the members here who already have a basic knowledge and experience, I personally think it will be worth the time and money for those interested in learning in a classroom setting.
I've always been considered the "does not play well with others" type but could maybe consider another classroom setting...is this expensive?
Thanks!
"Care Free Highway...let me slip away on you"

Offline Camaro10

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Re: Finally Home and Making pies
« Reply #44 on: May 31, 2013, 08:56:08 AM »
Awesome blog and your pizzas look amazing!

Offline CopperTop

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Re: Finally Home and Making pies
« Reply #45 on: May 31, 2013, 09:07:06 AM »
I've always been considered the "does not play well with others" type but could maybe consider another classroom setting...is this expensive?
Thanks!
Pizza Academy starts construction in 2 weeks, which will take place above Forcella ( Brooklyn).  He is all about setting up an area, a formal "classroom" setting, away from the pizzeria business itself so that the main focus is learning, meaning their is no distractions from the teaching-learning process. 

I couldn't agree more.  While there is much to learn having the "classroom" in a pizzeria (ie, pre-opening hours), all the commotion that takes place distracts the learning process. Especially the teacher.  I experienced this during my training with Roberto. It was impossible for him not to answer the incessant phone calls, computer work, and inevitable interactions with staff when he was at his work place, rather than focusing on the actual training. Roberto is a very talented pizza maker but I think the distractions that take place in a pizzeria took away the value of a (very) costly training for me.

Giulio has the right idea of  designating an area separate from the business, and yet, still give the students the opportunity to experience real setting by going downstairs to the pizzeria and observing.  He spoke of bringing one of his long-time colleague to assist him in teaching the class, and even mentioned of working together with Roberto, perhaps. Though he didn't go into much detail about that.

He didn't mention charges/ cost but I can ask Giulio.


Offline CopperTop

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Re: Finally Home and Making pies
« Reply #46 on: May 31, 2013, 09:10:48 AM »
Awesome blog and your pizzas look amazing!
Thanks for the compliment  :).  Giulio is a very talented instructor- I learned a lot  from him that day.

Offline norma427

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Re: Finally Home and Making pies
« Reply #47 on: May 31, 2013, 09:30:14 AM »
CopperTop,

I really enjoyed your latest blog post on the One-on-One training with Giulio Adriani of Forcella.   You did a great job!  :chef:

Norma

Offline TXCraig1

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Re: Finally Home and Making pies
« Reply #48 on: May 31, 2013, 09:34:13 AM »
Sharlene,

Would you be so kind as to recap the dough ball size and pizza diameter for each of the places you've studied Neapolitan pizza.

Thanks in advance,

Craig
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Offline Chicago Bob

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Re: Finally Home and Making pies
« Reply #49 on: May 31, 2013, 01:30:32 PM »
Pizza Academy starts construction in 2 weeks, which will take place above Forcella ( Brooklyn).  He is all about setting up an area, a formal "classroom" setting, away from the pizzeria business itself so that the main focus is learning, meaning their is no distractions from the teaching-learning process. 

I couldn't agree more.  While there is much to learn having the "classroom" in a pizzeria (ie, pre-opening hours), all the commotion that takes place distracts the learning process. Especially the teacher.  I experienced this during my training with Roberto. It was impossible for him not to answer the incessant phone calls, computer work, and inevitable interactions with staff when he was at his work place, rather than focusing on the actual training. Roberto is a very talented pizza maker but I think the distractions that take place in a pizzeria took away the value of a (very) costly training for me.

Giulio has the right idea of  designating an area separate from the business, and yet, still give the students the opportunity to experience real setting by going downstairs to the pizzeria and observing.  He spoke of bringing one of his long-time colleague to assist him in teaching the class, and even mentioned of working together with Roberto, perhaps. Though he didn't go into much detail about that.

He didn't mention charges/ cost but I can ask Giulio.
That's OK Sharlene, thanks. I think I have a fairly good idea on the costs. I agree with your points about the new Pizza Academy; sounds like a really smart way of doing this. Hope they do well.  :chef:
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