Author Topic: my latest video (Read 2679 times)

andreguidon · « **on:** June 07, 2010, 06:20:03 AM »

Hi every one,

well i made some pizzas saturday, and ask a cousin to film the pizza making process... take a look...

<a href="http://www.youtube.com/watch?v=GqzRt5HntpY" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=GqzRt5HntpY</a>

andreguidon · « **Reply #1 on:** June 07, 2010, 06:21:57 AM »

1st set o pics

andreguidon · « **Reply #2 on:** June 07, 2010, 06:23:26 AM »

2st set of pics...

Matthew · « **Reply #3 on:** June 07, 2010, 06:37:41 AM »

Quote from: andreguidon on June 07, 2010, 06:20:03 AM

Hi every one,

well i made some pizzas saturday, and ask a cousin to film the pizza making process... take a look...

http://www.youtube.com/watch?v=GqzRt5HntpY

Bravo Andre.

Matt

brayshaw · « **Reply #4 on:** June 07, 2010, 06:42:42 AM »

Wow! Very nice!!!

norma427 · « **Reply #5 on:** June 07, 2010, 06:43:54 AM »

Andre,

I really enjoyed watching your video. Your pizza napoletana looks delicious!

Norma

andreguidon · « **Reply #6 on:** June 07, 2010, 06:55:26 AM »

Thanks Matt, Brayshaw and Norma !!

just so everyone knows, there is a 5s gap at 2:30 on the video... (technical problems

)

Chet · « **Reply #7 on:** June 07, 2010, 08:14:56 AM »

WOW, that dough stretched beautiful. I could not get my dough batch the other day near that with KASL, was like rubber kept coming back, and it really did not brown, was a wrinkle texture, can you pass along the recipe and procedure of fermenting.

Chet

andreguidon · « **Reply #8 on:** June 07, 2010, 08:25:34 AM »

thanks Chet, my formula is very simple, its 24h process,i use 5stagioni 00 flour (http://www.pizzamaking.com/forum/index.php/topic,10600.msg94033.html#msg94033) some starter and IDY, 2.5% salt and 60% water. the key is mixing the dough right and baking at high temps....

widespreadpizza · « **Reply #9 on:** June 07, 2010, 09:11:18 AM »

Andre, great job as usual. Just a thought, you might try putting a firebrick on its edge almost in the coals, where you were protecting your crust with the peel. It should buffer the heat there just enough to prevent overbaking. -marc

Pete-zza · « **Reply #10 on:** June 07, 2010, 09:58:41 AM »

Andre,

Superb job. Done just like a pro.

Peter

dellavecchia · « **Reply #11 on:** June 07, 2010, 10:40:21 AM »

Beautiful job Andre. You have such a graceful dough stretching technique.

You say that you use use both starter AND IDY? Can you give percents?

John

andreguidon · « **Reply #12 on:** June 07, 2010, 11:24:02 AM »

thanks Mark, Peter and John...

Marc, ill try that for sure... thats a great idea !!

John this is + - the formula, i bulk ferment it for 2h room temp, then 18h in the fridge... get it out of the fridge for 1 hour, then ball them and proof for 4h... my pizza are close to 15".... (bigger Neapolitan)

Total Formula:
Flour (100%):    984.13 g | 34.71 oz | 2.17 lbs
Water (60%):    590.48 g | 20.83 oz | 1.3 lbs
Salt (2.5%):    24.6 g | 0.87 oz | 0.05 lbs | 4.41 tsp | 1.47 tbsp
IDY (0.08%):    0.79 g | 0.03 oz | 0 lbs | 0.26 tsp | 0.09 tbsp
Total (162.58%):   1600 g | 56.44 oz | 3.53 lbs | TF = N/A
Single Ball:   320 g | 11.29 oz | 0.71 lbs

Preferment:
Flour:    80 g | 2.82 oz | 0.18 lbs
Water:    80 g | 2.82 oz | 0.18 lbs
Total:    160 g | 5.64 oz | 0.35 lbs

Final Dough:
Flour:    904.13 g | 31.89 oz | 1.99 lbs
Water:    510.48 g | 18.01 oz | 1.13 lbs
Salt:    24.6 g | 0.87 oz | 0.05 lbs | 4.41 tsp | 1.47 tbsp
IDY:    0.79 g | 0.03 oz | 0 lbs | 0.26 tsp | 0.09 tbsp
Preferment:    160 g | 5.64 oz | 0.35 lbs
Total:    1600 g | 56.44 oz | 3.53 lbs | TF = N/A

Jackie Tran · « **Reply #13 on:** June 07, 2010, 12:03:32 PM »

Thank you for posting the video and instructions. Nice looking pies.

vitoduke · « **Reply #14 on:** June 07, 2010, 01:46:01 PM »

Great looking pies. What was the procedure for mixing the dough? Thanks---Mel

andreguidon · « **Reply #15 on:** June 07, 2010, 01:52:50 PM »

thanks !

i use a Cuisinart 800W mixer, i use a slow direct method, it takes me around 20+ minutes to get the dough just right, always on slow...

i start by adding the water and salt, then about 10% of the flour, when they are mixed in i add the starter and the IDY (this 1st process takes 5 minutes), when that is mixed up i start adding the flour little by little for 10 minutes until all the flour is incorporated... the mix another 5 to 7 minutes....

vitoduke · « **Reply #16 on:** June 07, 2010, 01:56:14 PM »

Thanks Andre---I'm going to give it a try this coming week end---Mel

satgan · « **Reply #17 on:** June 07, 2010, 01:59:18 PM »

Very nice looking pies.Bravo!!

Carmine D · « **Reply #18 on:** June 07, 2010, 04:33:44 PM »

Good job on tossing the pizza Andre,
I would just work a little more on applying the tomato, but very well done.

andreguidon · « **Reply #19 on:** June 07, 2010, 04:40:20 PM »

thanks Carmine !!! that means allot coming from you !

the tomato sauce I'm still learning.... for me its one of the hardest things, going nice and round in a circle motion....

Author Topic: my latest video (Read 2679 times)

brayshaw