Author Topic: Wood Oven Pizza Baking Video - Test  (Read 5712 times)

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Offline Bill/SFNM

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Re: Wood Oven Pizza Baking Video - Test
« Reply #20 on: September 08, 2006, 04:16:36 PM »
Here are some more photos for tonights dinner.

First two are of the San Marzano tomatoes I just picked. They are so sweet and full of flavor, I decided to just slice them, sprinkle with a little sea salt for the topping. I also have so many other tomatoes, I made a salad.



Offline canadianbacon

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Re: Wood Oven Pizza Baking Video - Test
« Reply #21 on: September 08, 2006, 04:33:04 PM »
Hi Bill,

you are really making me hungry  >:D

I love the salad with that salami or whatever you put in there... never thought of doing that ! but what a great idea !

anyway, I just wanted to let you know, your images and video are a great addition to the group, and I'm super glad
that you have decided to add your know-how to our group.  I appreciate that !

Mark in Canada
Mark's new bar as of Sept.4
http://www.detroitgrillking.com/frosty/frostybar


Here are some more photos for tonights dinner.

First two are of the San Marzano tomatoes I just picked. They are so sweet and full of flavor, I decided to just slice them, sprinkle with a little sea salt for the topping. I also have so many other tomatoes, I made a salad.


Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

Offline Bill/SFNM

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Re: Wood Oven Pizza Baking Video - Test
« Reply #22 on: September 08, 2006, 04:47:55 PM »

I love the salad with that salami or whatever you put in there... never thought of doing that ! but what a great idea !


Thanks, Mark. The salad has layers of red and yellow tomatoes, basil, sweet onions, fresh mozarrella, parm, olive oil, balsamic vinegar, sea salt, pepper, and very thin slivers of NR Nealopitan Salami.

Bill/SFNM

Offline pizzanapoletana

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Re: Wood Oven Pizza Baking Video - Test
« Reply #23 on: September 08, 2006, 06:33:26 PM »
.... I preferred the less hydrated starter because it promotes the production of acetic acid over lactic acid.  So, I guess I like acetic acid in my dough.

I don't know where is the source of the above but is wrong!!!!!

Acetic acid increase in a liquid batter more then in a dough....

Ciao

Offline scott r

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Re: Wood Oven Pizza Baking Video - Test
« Reply #24 on: September 08, 2006, 08:11:41 PM »
Here is the article.  http://www.artisanbaker.com/ArtisanBaker/article_02.htm   

After reading it and hearing your information it sounds like they have it backwards.  I guess it is the lactic acid production that I prefer. I am constantly amazed at the misinformation on the net having to do with wild yeast cultures.  Thank you so much for coming to the table and clearing up these misconceptions. 

One thing that I have found is that your advice is always spot on!

« Last Edit: September 09, 2006, 01:54:53 PM by scott r »


 

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