Author Topic: Where Art Thou, Peter Taylor?  (Read 14010 times)

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Offline pftaylor

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Re: Where Art Thou, Peter Taylor?
« Reply #25 on: August 23, 2009, 10:39:02 AM »
I just had to share with the membership how supportive the Tampa community has been to Wood Fired.

Dennis Rinaldi is a patron who volunteered to be a human sign. He offered to do this for no monetary compensation whatsoever - just a Pizza Raquel every once in a while...How could I say no? His reasoning is that he wants Wood Fired to be a success so that he doesn't have to eat anymore bad pie. I'm inspired by actions like these and countless others which I plan to share along my journey.

If you are in the Tampa area plan on stopping by. Dennis is a real showman. The other day I saw him blowing kisses at the ladies driving by and rubbing his belly at the guys. Hilarious!

Click this link for the photos as they are too large to post:

http://wood-firedpizza.com/LatestAd.aspx
Pizza Raquel is Simply Everything You’d Want.
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Offline acbova

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Re: Where Art Thou, Peter Taylor?
« Reply #26 on: September 06, 2009, 11:57:06 PM »
Work calls me back to the Tampa, .... I'm so tired of this project...

At l can look forward to great pizza.   

Offline pftaylor

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Re: Where Art Thou, Peter Taylor?
« Reply #27 on: September 11, 2009, 11:04:41 AM »
Talk about having a ball. Wood Fired was fortunate enough to create enough buzz to interest the local CBS affiliate. Take a gander at the rather short video from Channel 10 in Tampa:

http://www.tampabays10.com/video/default.aspx?maven_playerId=immersiveplayer&maven_referralPlaylistId=19ef553b178cf268ca5e9bb8e1ee73b5d0832d01&maven_referralObject=1248988375

Never doubt the amazing impact TV has on business. It aired at about 5:30pm last night and we were slammed ten minutes afterward till we ran out of dough. Good thing I'm an elite pizza athlete and am able to stand in front of the venerable Raquel oven and deliver the char...Ha-Ha!

Tonight I've made 300 dough balls and very well may run out. We're up to 152 reserved dough balls and counting...Might be time to tap Pete-zza on the shoulder for an emergency dough formula. Then again there is nothing like demand outstripping supply.
Ciao
pftaylor
Pizza Raquel is Simply Everything You’d Want.
www.wood-firedpizza.com

Offline pacoast

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Re: Where Art Thou, Peter Taylor?
« Reply #28 on: September 11, 2009, 01:50:08 PM »
Congratulations on your continuing success!

Perchance when it calms down a bit, you can find a few minutes to tell us what changes (if any) you've found yourself making in your dough for a commercial setting as opposed to cooking for a dinner party at home?

Cheers

.

Offline Pete-zza

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Re: Where Art Thou, Peter Taylor?
« Reply #29 on: September 11, 2009, 01:53:28 PM »
Might be time to tap Pete-zza on the shoulder for an emergency dough formula.

Pete,

If you feel that it would be useful to make an emergency dough from time to time, let me know--either on the forum or via PM. The practice that is most commonly used by pizza operators to make emergency doughs is to use the same dough recipe but with much more yeast and using much warmer water. Ideally, the emergency dough should be usable within a few hours. However, all of the emergency dough formulations that I have seen and used to make emergency doughs call for using commercial yeast, not a natural starter/preferment, and the doughs are kneaded by machine, not by hand. There can also be crust coloration issues because of the short fermentation times.

A few months ago, I created a compilation of emergency dough formulations/recipes that I found on the forum, at http://www.pizzamaking.com/forum/index.php/topic,8297.0.html. Most of the emergency dough formulations won't apply to your situation but you can get a pretty good feel for the principles involved by looking at Item 1 under New York Style and Item 5 under General. The challenge is how to apply those principles to a dough that uses a natural starter/preferment while still using your basic dough formulation and ingredients.

Peter

Offline andreguidon

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Re: Where Art Thou, Peter Taylor?
« Reply #30 on: September 11, 2009, 02:10:51 PM »
Congratulations Peter !! best of luck !!!

the video was very nice !!!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline pacoast

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Re: Where Art Thou, Peter Taylor?
« Reply #31 on: September 11, 2009, 04:01:11 PM »
I'm not Pete-zza of course but as we don't seem to have many emergency recipes for preferment based dough, here is mine. If anyone is interested, this could be a base for further experimentation. This works well, but never quite achieves the full complexity that a regular preferment based dough has.

Emergency dough
100%  flour, Bel Aria 00 or A.P.
 65%  water
 15%  preferment, fully active
1.75% salt, kosher
 0.6% IDY
Final dough temperature 30 - 32C
Proof for 90 - 120 minutes, ideally in a proofing cabinet @ 32C/75% RH


Emergency preferment
(not required if your preferment is already fully active)
100% preferment
 25% water, mineral, 31C
 21% flour, Bel Aria 00 or A.P.
  4% flour, rye
        q.s.
        Mix & place container in a 31C water bath. Allow to rise at least 50% before incorporating into above emergency dough

Note that I don't usually use Bel Aria or rye flour in my pizza dough. Also the amount of preferment used is large to compensate for the short fermentation time. The rye flour & mineral water strengthen the preferment flavours. And the use of weak flours is to aid the digestibility of a quickly fermented dough. Possible additions, which I have not tried yet would be adding diastatic malt for enhanced colouration and/or a tofu based cream cheese e.g. "Tofutti better than cream cheese", which adds a generic butter/nutty flavour to the crust (thanks November). Not as good as good as the flavour from a regular preferment, but the results are immediate.


edit: corrected typo
« Last Edit: September 11, 2009, 04:23:13 PM by pacoast »

Offline Bill/SFNM

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Re: Where Art Thou, Peter Taylor?
« Reply #32 on: September 11, 2009, 05:04:35 PM »
pftaylor,

So very, very pleased that your dream is coming true to plan. Can't wait to reserve a few dough ball and "darken your doorstep".

Bill
 
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Offline Pete-zza

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Re: Where Art Thou, Peter Taylor?
« Reply #33 on: September 11, 2009, 06:59:57 PM »
pacoast,

My first thought was to forego the natural starter/preferment altogether and to use commercial yeast. That would perhaps be the easiest and most direct approach and is pretty much in line with what most pizza operators use anyway. I might prefer using fresh yeast for its artisan qualities but since it has such a short shelf life, it perhaps would be more practical to use dry yeast. But, either way, pftaylor would have to be satisfied that the emergency dough produces a good enough product to warrant its use. Otherwise, it might be better to run out of dough and leave it at that. There seem to be quite a few places that run out of dough yet seem to thrive.

My second thought was to supplement the natural starter/preferment with commercial yeast. However, my concern here is that the commercial yeast, especially in the quantities that would be needed to make a dough fast, would act too fast and prevent the enzymes in the dough (in the flour and in the yeast) from acting fast enough to produce the sugars that fermentative bacteria use to develop organic acids in the dough. If the acid levels are too low, they might not contribute enough to the flavor of the finished crust. In my experience, when I have combined commercial yeast with wild yeast in a dough, the flavor profile suffered to the point where I couldn't detect the usual contributions of the wild yeast. However, there might still be some effects, such as textural ones, that might warrant using a combination of the commercial and wild yeasts.

Peter


Offline pacoast

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Re: Where Art Thou, Peter Taylor?
« Reply #34 on: September 11, 2009, 07:56:42 PM »
As you have well sketched out, there are many considerations in play when one might decide to use an emergency dough. Ultimately, only Pft can decide if a given emergency dough comes close enough to his usual standard to employ when the need might arise or whether the most viable option is indeed to close his doors for the remainder of the evening.

The most common practice is of course to not use preferment in an emergency dough. However all such emergency doughs that I have tried remain easily discernible from my regular Ischia dough. There is a textural component to this, but it mainly a flavour profile. On the basis of limited experimentation, it does seem possible to bring out much of the Ischia flavours on an accelerated basis. But the Ischia leavening power always falls short on an abbreviated time scale. Hence the attempt at a hybrid IDY/preferment recipe. Which seems to work reasonably well. Of course whether to demo any emergency dough recipes and whether any such dough meets a given standard remains an operator decision.



edit: perhaps leavening makes more sense than leaving?
« Last Edit: September 11, 2009, 08:03:38 PM by pacoast »

Offline Mo

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Re: Where Art Thou, Peter Taylor?
« Reply #35 on: September 11, 2009, 08:38:54 PM »

My second thought was to supplement the natural starter/preferment with commercial yeast. However, my concern here is that the commercial yeast, especially in the quantities that would be needed to make a dough fast, would act too fast and prevent the enzymes in the dough (in the flour and in the yeast) from acting fast enough to produce the sugars that fermentative bacteria use to develop organic acids in the dough. If the acid levels are too low, they might not contribute enough to the flavor of the finished crust. In my experience, when I have combined commercial yeast with wild yeast in a dough, the flavor profile suffered to the point where I couldn't detect the usual contributions of the wild yeast. However, there might still be some effects, such as textural ones, that might warrant using a combination of the commercial and wild yeasts.

Peter

pete,
Remembering back to my bakery days, I recall some formulas using both starters and yeast. The bulk rise times were longer than 90 minutes and I can't recall the kinds of dough that used this combination, but it's not unheard of. What value any of this has for pizza dough, I cannot say...

pftaylor, many congratulations  on your success, now shouldn't you be getting back to work? Keep your head down, Keep smiling and Keep slugging. Feed the Masses!

Offline Pete-zza

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Re: Where Art Thou, Peter Taylor?
« Reply #36 on: September 11, 2009, 09:13:31 PM »
Remembering back to my bakery days, I recall some formulas using both starters and yeast. The bulk rise times were longer than 90 minutes and I can't recall the kinds of dough that used this combination, but it's not unheard of.

Mo,

Your memory is good. French bakers used a hybrid leavening system (levain de pate) to make bread during the cool months, typically between September and May. This method is discussed in Prof. Calvel's book, The Taste of Bread, as I noted in Reply 9 at http://www.pizzamaking.com/forum/index.php/topic,3220.msg66414/topicseen.html#msg66414. Also, some bakers use commercial yeast with a natural starter/preferment, as somewhat a belt-and-suspenders approach in case the starter/preferment doesn't perform as hoped for and to get more "puff" in the dough. Several years ago, I had a discussion with one of the bakers at the Sullivan St. Bakery in New York (run by the now famous Jim Lahey) and he told me that they used both commercial yeast and natural yeast starters/cultures for their doughs. For years, I would buy breads from the bakery to take back to Texas and the breads had a very mild flavor with little acidity. That gave me pause to wonder whether the commercial yeast overtook the wild yeast.

Peter

Offline pftaylor

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Re: Where Art Thou, Peter Taylor?
« Reply #37 on: September 16, 2009, 07:57:45 AM »
Thanks for the suggestions on emergency dough. I ended up making enough to satisfy the hungry throngs of Tampanians...

On another note, I am honored to write that Wood Fired just won Creative Loafing's Best of The Bay Award, Critics Pick, for BEST ARTISAN PIZZA 2009. We also won another award for being one of the top NINE NEW RESTAURANTS WHICH OPENED THIS YEAR.

Pizzaiolo Bavaro (an authentic Neapolitan pizzeria) was one of the top nine new restaurants as well. Congratulations to Dan Bavaro for his accomplishment. Pizza is finally coming of age in Tampa.
Pizza Raquel is Simply Everything You’d Want.
www.wood-firedpizza.com

Offline widespreadpizza

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Re: Where Art Thou, Peter Taylor?
« Reply #38 on: September 16, 2009, 08:20:28 AM »
PFT ,  thats some strong work,  congrats!  -marc

Offline pftaylor

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Where Art Thou, Peter Taylor?
« Reply #39 on: September 16, 2009, 02:14:09 PM »
Attached is the irrefutable visual evidence as they say.
Pizza Raquel is Simply Everything You’d Want.
www.wood-firedpizza.com

Offline The Slice

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Re: Where Art Thou, Peter Taylor?
« Reply #40 on: September 26, 2009, 02:12:15 PM »
Congatulations Peter!  Hope to get back up there and see you.. (and eat pizza of course)  :pizza:

Offline pftaylor

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Where Art Thou, Peter Taylor?
« Reply #41 on: September 27, 2009, 08:01:32 AM »
Another review just hit with lots of photographs. This time it was written by Andy Huse of Metromix:

http://tampabay.metromix.com/restaurants/restaurant_review/lunch-review-wood-fired/1486368/content

The Slice,
Looking forward to seeing you again. Wood Fired just received its beer and wine license so things have spiced up quite a bit. Folks are enjoying ambiance and killer pies at the same time. To celebrate, we have scheduled our grand opening for next Wednesday and Thursday night. Live entertainment, giveaways, etc.

pacoast,
Interesting question about Wood Fired's dough. Without trying to boast, I can't think of a single thing I have changed on a percentage basis. The dough performed flawlessly at home and was optimized to the best of my ability. It has now demonstrably proven itself commercially. Folks are raving about the crust because it is passionately made with the exact same level of detail and care as when I used to make it at home.

While the dough hasn't changed, I certainly have and for the better I believe. I am now much more balanced in my approach to pizza making and enjoy collaborating with local chefs on exciting topping combinations. The Pizza Lydia is a prominent example of this. Lydia Caldwell, a local Tampa chef, is a huge supporter of Wood Fired. One day she asked if it was okay to add garlic to her Bianca pizza (like she needs my permission!). I replied "why of course."

But knowing she was a chef of some notoriety, I decided to lean against her thinking a little bit and suggested that we should also add sauteed spinach too (garlic and spinach being one of my favorite topping combinations). She then pinged back that if we were to add spinach, we would have to add thinly sliced tomato (wagon wheels). I then suggested to place the ricotta on top of the wagon wheels with the fresh mozzarella lying between them and steadfastly suggested we would have to have caramelized onions to finish the flavor palette. She then suggested we immediately throw that puppy in the venerable Raquel pizza specific oven and that is how the Pizza Lydia was born. The Pizza Lydia is an outright winner. Vegetarians can't order it fast enough and I can't believe how flavorful it is. It also looks beautiful.
Pizza Raquel is Simply Everything You’d Want.
www.wood-firedpizza.com


Offline norma427

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Re: Where Art Thou, Peter Taylor?
« Reply #42 on: September 27, 2009, 09:06:46 AM »
Peter,
Congratulations on your success.  I just starting reading this thread and all your posts.  You have really worked hard on finding the right ingredients for making your own dough and pizzas. 
Best of wishes in the future!
Norma
Always working and looking for new information!

Offline JConk007

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Re: Where Art Thou, Peter Taylor?
« Reply #43 on: September 27, 2009, 09:29:18 PM »
A picture of Lydia please Peter she sounds wonderful!!
John
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Offline pftaylor

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Where Art Thou, Peter Taylor?
« Reply #44 on: February 23, 2010, 04:17:48 PM »
Hi everyone,
Here is the link for my recent TEDx Tampa Bay presentation on pizza:


Pizza Raquel is Simply Everything You’d Want.
www.wood-firedpizza.com

Offline Pete-zza

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Re: Where Art Thou, Peter Taylor?
« Reply #45 on: May 20, 2010, 10:21:05 AM »
It's always good to hear that one of "our own" is making it in the pizza world. The Tampa Trib did a favorable write-up recently on Pete Taylor's place at http://www2.tbo.com/content/2010/may/06/fx-building-the-perfect-pizza-at-wood-fired/. Just before I tracked down the article, I received a note from Peter (he had emailed me about the "coffin pizza"  :-D) saying that the lines have been out the door since that article was published.

Peter
« Last Edit: May 20, 2010, 10:26:41 AM by Pete-zza »

Offline norma427

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Re: Where Art Thou, Peter Taylor?
« Reply #46 on: May 21, 2010, 08:54:40 AM »
Maybe Peter Taylor would be interested in this article and video about Una Pizza Rustica e Autentica for Sophia Loren.  The video is slow on my computer.  They also talk about San Marzano tomatoes.

http://www.food52.com/blog/747


Norma
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Offline Jackie Tran

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Re: Where Art Thou, Peter Taylor?
« Reply #47 on: May 21, 2010, 10:58:03 AM »
Congrats Pftaylor. Sounds like much well deserved success.  I too have made 2 emergency doughs with a 10% starter or ADY, warm proofed at 80f for 6 hours.  Both pies behaved wonderfully and tasted great.

Offline dmcavanagh

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Re: Where Art Thou, Peter Taylor?
« Reply #48 on: July 25, 2010, 04:22:34 PM »
Hi Pete, I just recently read the "reverse engineering Patsy's" thread and it was eye opening. Good luck with your business, hope to visit when I'm in Florida. I put your restaurant up as a Talk topic on the Serious Eats website, will be interested to hear the responces.
Rest In Peace - November 1, 2014

Offline pftaylor

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Re: Where Art Thou, Peter Taylor?
« Reply #49 on: July 26, 2010, 03:24:21 PM »
Thanks dmcavanagh, Jackie Tran, & norma427.

On another note, I have written extensively here that pizza can be a gourmet food. Irrespective of what the chains would like for everyone to believe. As fate would have it, Wood Fired has recently been honored in an article which explores "What is Fine Dining." Who knew pizza could be mentioned in the same sentence with fine dining?
We all did that's who!

Here is the link:
http://blogs.creativeloafing.com/dailyloaf/2010/07/26/what-is-fine-dining/

I think I'll keep on polishing my diamond...

Pizza Raquel is Simply Everything You’d Want.
www.wood-firedpizza.com