Author Topic: Pizzarium  (Read 172584 times)

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Offline dellavecchia

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Re: Pizzarium
« Reply #725 on: March 07, 2011, 11:33:22 AM »
Interesting that you are doing a shorter bake time than Matt.

Norma - For the first time, I used the convection fan feature in my oven. It gave a very nice, crisp crust and seemed to cook a bit faster.

John


Offline norma427

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Re: Pizzarium
« Reply #726 on: March 07, 2011, 11:43:37 AM »
Norma - For the first time, I used the convection fan feature in my oven. It gave a very nice, crisp crust and seemed to cook a bit faster.

John

John,

Thanks for posting you used the convection fan feature in your oven.  I still find it interesting that you are doing a shorter bake than Matt.  I have noticed I get better results at market, with a higher bake temperature than I can get in my home oven, which gives me a shorter bake. I have a commercial oven at market with a convection feature.  I might have to try that some day, but the pies would be smaller, because it is only a 1/4 size oven.

I wonder what bake temperature Bonci uses.

Norma

Offline norma427

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Re: Pizzarium
« Reply #727 on: March 09, 2011, 04:16:07 PM »
Well, I guess I am back on the Pizzarium thread, because I received my used blue steel pans today.  I am going to try an easier method this time, but I donít know what kind of results I will get.  ::)

Norma

Offline Mmmph

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Re: Pizzarium
« Reply #728 on: March 09, 2011, 11:34:59 PM »
I'm joining the fray...Beautiful pies...I wanna try it, too.

G.Bonci...Dude!

What amazing examples of pizza AND interest/discussion of this form of pie. Been lurking for weeks...yeah, baybee!

I'm down...I don't want to hijack this thread. Just showing y'all my new pans. If you wish to comment on them, please...here:
http://www.pizzamaking.com/forum/index.php/topic,13241.new.html
Sono venuto, ho visto, ho mangiato

Offline Mmmph

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Re: Pizzarium
« Reply #729 on: March 12, 2011, 08:23:29 PM »
First Attempt : New Paderno blue steel pans (I likey!). I don't have a stone in the oven...gotta get one for better, faster oven spring. Weather is getting warmer, so I don't know how many more of these I'll bake, as heating the house isn't the way in NC springs/summers.

100% KABF. Mixed 3min in my DLX mixer, stretch and fold every 20 minutes. Refrigerated for 24 hr. Stretch and fold 1x. Another 24 hour refrigerate. 2 hour rise in lightly oiled pan. 500 degrees on bottom rack for 10 min. topped with tomato, fresh mozz and pecorino romano. To the top rack for 5 min, then topped with sopressata. 3 more minutes @ 500 then cool on wire rack for 10 min.

Dig in !

Great taste.

Flour (100%):    380.92 g  |  13.44 oz | 0.84 lbs
Water (78%):    297.12 g  |  10.48 oz | 0.66 lbs
CY (.7%):    2.67 g | 0.09 oz | 0.01 lbs | Salt (2.5%):    9.52 g | 0.34 oz | 0.02 lbs | 1.71 tsp | 0.57 tbsp
Oil (3%):    11.43 g | 0.4 oz | 0.03 lbs | 2.54 tsp | 0.85 tbsp
Total (184.2%):   701.66 g | 24.75 oz | 1.55 lbs | TF = 0.15


Sono venuto, ho visto, ho mangiato

Offline norma427

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Re: Pizzarium
« Reply #730 on: March 14, 2011, 06:18:41 PM »
This is the formula for my next attempt at a Pizzarium style pizza tomorrow.  I mixed the dough this morning with only the paddle attachment on my Kitchen Aid mixer.  This dough was highly sticky.  I also used one preferment Lehmann dough poolish in the final dough, that I had started Friday.  I think the amount of hydration I selected for these flours is too high.  This dough didnít want to become less sticky even after different stretch and folds.  Finally today at market, I could finally form somewhat of a dough ball.  The dough will cold ferment until tomorrow.  If this pizza is anywhere near successful, it will be the largest pie I have ever made. 

Pictures after the dough was mixed, after dough had some stretch and folds, at market doing more stretch and folds and final dough ball.

Norma

Offline norma427

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Re: Pizzarium
« Reply #731 on: March 14, 2011, 06:21:45 PM »
pictures

Norma

Offline Jose L. Piedra

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Re: Pizzarium
« Reply #732 on: March 14, 2011, 10:51:24 PM »
First Attempt : New Paderno blue steel pans (I likey!). I don't have a stone in the oven...gotta get one for better, faster oven spring. Weather is getting warmer, so I don't know how many more of these I'll bake, as heating the house isn't the way in NC springs/summers.

100% KABF. Mixed 3min in my DLX mixer, stretch and fold every 20 minutes. Refrigerated for 24 hr. Stretch and fold 1x. Another 24 hour refrigerate. 2 hour rise in lightly oiled pan. 500 degrees on bottom rack for 10 min. topped with tomato, fresh mozz and pecorino romano. To the top rack for 5 min, then topped with sopressata. 3 more minutes @ 500 then cool on wire rack for 10 min.

Dig in !

Great taste.

Flour (100%):    380.92 g  |  13.44 oz | 0.84 lbs
Water (78%):    297.12 g  |  10.48 oz | 0.66 lbs
CY (.7%):    2.67 g | 0.09 oz | 0.01 lbs | Salt (2.5%):    9.52 g | 0.34 oz | 0.02 lbs | 1.71 tsp | 0.57 tbsp
Oil (3%):    11.43 g | 0.4 oz | 0.03 lbs | 2.54 tsp | 0.85 tbsp
Total (184.2%):   701.66 g | 24.75 oz | 1.55 lbs | TF = 0.15

They look awesome, great job. I'm definitely going to have to try one with sopressata. Maybe do a thinner one and fold the slices over into sandwiches  :chef:
Scarsu d'ogghiu, e riccu di provolazzu ::)

Offline norma427

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Re: Pizzarium
« Reply #733 on: March 15, 2011, 10:35:59 PM »
Well the ďBad Mama JamaĒ dough ball was baked into a pizza today.  This was the biggest dough ball I have ever handled and the biggest pizza I have ever made.  This attempt wasnít as good as some of my attempts, although the dough did work okay.  The oven spring isnít as good as some of my attempts either. 

At least I know I can make a big pizza now.  Steve and I put slices of this big Pizzarium attempt for people to try.  We received quite a few favorable comments. 

Pictures below

Norma


Offline norma427

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Re: Pizzarium
« Reply #734 on: March 15, 2011, 10:38:48 PM »
more pictures

Norma

Offline norma427

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Re: Pizzarium
« Reply #735 on: March 15, 2011, 10:42:10 PM »
end of pictures

Norma

Offline dellavecchia

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Re: Pizzarium
« Reply #736 on: March 16, 2011, 08:30:39 AM »
Norma - That looks like a fantastic bake. The crumb looks moist and springy. What was the cooking temp on these?

John

Offline norma427

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Re: Pizzarium
« Reply #737 on: March 16, 2011, 08:56:51 AM »
Norma - That looks like a fantastic bake. The crumb looks moist and springy. What was the cooking temp on these?

John

John,

Thanks for saying the bake looked fantastic.  The crumb was moist and springy, but when I went to lift the dough into the pan, it almost got away from me.  It then developed thinner spots in some places.  The temperature on the deck was between 555-565 degrees F.  The combination of flours I used werenít as good as some I had tried before, in the crumb and the taste of the crust.  I also think I need to up the salt amount.  I need to try some other kind of starter also.

Norma

Offline P-TSAR

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Re: Pizzarium
« Reply #738 on: March 17, 2011, 04:06:17 PM »
Hello Guys

Thank god I have found this Forum.

Have been looking for help with Pizza al taglio since eating metres of it in Rome.
Failed with quite a few attempts and was ready to give up.

I live in the UK so I have good access to Italian flour and ingredients.

I am going to try and combine a few methods and see what happens. So I'll let everyone know.

Going for a Forno Campo style hopefully.

Stuart

Offline P-TSAR

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Re: Pizzarium
« Reply #739 on: March 20, 2011, 12:53:29 PM »
Success from my first bake using some ideas from here.

300g Strong Bread Flour
100g "00" Flour
100g Semola di Grano Duro
2 tsp salt
2 tbsp EVOO
3.5g IDY
400ml Water

Mixed it by hand. Regen 5 times. Fridge for 24hr

Regen 5 times. Fridge another 24hr

Room temp rise for 4 hrs. Then baked at full power for 20 mins.

Made one Pizza Rosso and one Bianca.

Incredibly light and tasty dough.
Will post pics soon.

Cheers
Stu

Offline ponzu

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Re: Pizzarium
« Reply #740 on: March 21, 2011, 10:38:36 PM »
Here's my second attempt at a pan pizza in the pizzarium mold.  

The first I made using the foccacia dough recipe from the pizzaquest.com site....Not enough structure or taste.

This one is made with a tartine dough oven roasted tomatoes and pesto. It turned out pretty great, though rich.

AZ
« Last Edit: March 21, 2011, 11:01:59 PM by ponzu »

Offline Jackie Tran

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Re: Pizzarium
« Reply #741 on: March 21, 2011, 10:45:38 PM »
Nice job Alexi.  Glad you like it.  As soon as I get my crust worked out, I'll be attacking Pizza Romana next.


Offline dellavecchia

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Re: Pizzarium
« Reply #742 on: March 22, 2011, 07:42:56 AM »
Huge oven spring Alexi. Looks very tasty. Was the dough Tartine workflow completely, or modified? What was your TF?

John

Offline ponzu

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Re: Pizzarium
« Reply #743 on: March 22, 2011, 11:07:23 PM »
Huge oven spring Alexi. Looks very tasty. Was the dough Tartine workflow completely, or modified? What was your TF?

John

Thanks John,

the dough was one half of the Tartine recipe (or the normal size of one loaf.)  It was my current recipe which is tartine except for 23 instead of 20 gm of salt and 880 instead of 750 gm of water.  No changes to work flow.

In terms of thickness factor that's not a statistic that I ever use so....I don't know.  It took up the whole of a standard sized baking pan.  Dough weighed about 1050 gm wet.

AZ

Offline P-TSAR

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Re: Pizzarium
« Reply #744 on: March 24, 2011, 06:53:57 PM »
First attempt pic.

parallei

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Re: Pizzarium
« Reply #745 on: March 24, 2011, 10:19:56 PM »
P-Star:

You sure picked a worthy subject for your first photo post.  Your pie looks great :chef:

Paul

Offline dellavecchia

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Re: Pizzarium
« Reply #746 on: March 25, 2011, 05:37:26 PM »
Playing with some different flours. This was 80% Central Milling 00 "Normal" (11.5% P), 10% Giusto's Ultimate Performer (14% P), and 10% Mulino Marino Enkir (18%+ P). The result was a semi-open crumb that was literally melt in your mouth. The dough is 10% starter, 80% hydration, and hand developed. Total of 22 hours fermentation - all room temp.

John
« Last Edit: March 25, 2011, 06:17:17 PM by dellavecchia »

Offline dellavecchia

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Re: Pizzarium
« Reply #747 on: March 25, 2011, 05:38:26 PM »
Pics continued....

Offline norma427

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Re: Pizzarium
« Reply #748 on: March 25, 2011, 06:19:16 PM »
Playing with some different flours. This was 80% Central Milling 00 "Normal" (11.5% P), 10% Giusto's Ultimate Performer (14% P), and 10% Mulino Marino Enkir (18%+ P). The result was a semi-open crumb that was literally melt in your mouth. The dough is 10% starter, 80% hydration, and hand developed. Total of 22 hours fermentation - all room temp.

John

John,

Your dough and pies look great!  ;D Do you think the Molino Marino Enkir flour helped to get the melt in your mouth results?  What kind of starter did you use in your dough and how did you decide on a TF for your formula?  I can only imagine how good those pies tasted after the 22 hrs. room temperature fermentation.  Your crumb looks just right.

Great job!  :chef:

Norma

Offline dellavecchia

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Re: Pizzarium
« Reply #749 on: March 25, 2011, 06:38:14 PM »
John,

Your dough and pies look great!  ;D Do you think the Molino Marino Enkir flour helped to get the melt in your mouth results?  What kind of starter did you use in your dough and how did you decide on a TF for your formula?  I can only imagine how good those pies tasted after the 22 hrs. room temperature fermentation.  Your crumb looks just right.

Great job!  :chef:

Norma

Norma - I think it had more to do with the 00 CM flour, which performed really well in this application, even though it is meant for high temp WFO cooking. Nicky Giusto at CM would not tell me the blend, but he said it was meant to perform like Caputo "but not exactly the same." If I would have used Caputo 00 the pizza would have been a frisbee.

The other flours gave it some strength, and in particular the Enkir gave it a heady, buttery, "wheaty" smell and flavor. It is truly a beautiful flour.

The starter used was my naturally cultivated "Tartine" variety.

John