Author Topic: my latest video  (Read 3163 times)

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Offline andreguidon

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my latest video
« 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...

"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline andreguidon

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and some pics too
« Reply #1 on: June 07, 2010, 06:21:57 AM »
1st set o pics
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline andreguidon

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Re: my latest video
« Reply #2 on: June 07, 2010, 06:23:26 AM »
2st set of pics...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Matthew

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Re: my latest video
« Reply #3 on: June 07, 2010, 06:37:41 AM »
Hi every one,

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



Bravo Andre. 

Matt

brayshaw

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Re: my latest video
« Reply #4 on: June 07, 2010, 06:42:42 AM »
Wow! Very nice!!! :chef:

Offline norma427

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Re: my latest video
« Reply #5 on: June 07, 2010, 06:43:54 AM »
Andre,

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

Norma
Always working and looking for new information!

Offline andreguidon

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Re: my latest video
« 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  :-D)
« Last Edit: June 07, 2010, 06:59:46 AM by andreguidon »
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Chet

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Re: my latest video
« 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

Offline andreguidon

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Re: my latest video
« 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....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline widespreadpizza

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Re: my latest video
« 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


Online Pete-zza

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Re: my latest video
« Reply #10 on: June 07, 2010, 09:58:41 AM »
Andre,

Superb job. Done just like a pro.

Peter

Offline dellavecchia

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Re: my latest video
« 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

Offline andreguidon

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Re: my latest video
« 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
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Jackie Tran

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Re: my latest video
« Reply #13 on: June 07, 2010, 12:03:32 PM »
Thank you for posting the video and instructions.  Nice looking pies. 

Offline vitoduke

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Re: my latest video
« Reply #14 on: June 07, 2010, 01:46:01 PM »
Great looking pies. What was the procedure for mixing the dough? Thanks---Mel
« Last Edit: June 07, 2010, 01:51:42 PM by vitoduke »

Offline andreguidon

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Re: my latest video
« 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....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline vitoduke

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Re: my latest video
« 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

Offline satgan

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Re: my latest video
« Reply #17 on: June 07, 2010, 01:59:18 PM »
Very nice looking pies.Bravo!!

Offline Carmine D

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Re: my latest video
« 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.

Offline andreguidon

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Re: my latest video
« 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....
"Simplicity is the ultimate sophistication." Leonardo da Vinci