Author Topic: my latest video  (Read 3451 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:

Online 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

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

Offline vitoduke

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Re: my latest video
« Reply #20 on: June 07, 2010, 08:08:56 PM »
Andre---One more question. When you make the preferment, how long is it left on the counter, and then do you put in the fridge until ready to use? Thank You ---Mel

Offline andreguidon

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Re: my latest video
« Reply #21 on: June 07, 2010, 09:01:40 PM »
Hi Mel, its not a pre-fermented, its sourdough, i just used the calculator so a could show how much i used and the hydration...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline thezaman

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Re: my latest video
« Reply #22 on: June 09, 2010, 10:10:56 AM »
 andre,
  great technique , that oven looks like it is really hot !! i'll bet your floor was over 900 degrees . it is really hard to cook that hot in a little oven . i have given up and manage my oven to 850 deg floor as a max.

Offline andreguidon

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Re: my latest video
« Reply #23 on: June 09, 2010, 10:22:13 AM »
thezaman, its true its hard to cook in a small oven at high temps.... some times i get part of the pie burned like the video.. the deck temp was close around 480C.... next time iam going to try buffering some direct heat....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline thezaman

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Re: my latest video
« Reply #24 on: June 09, 2010, 12:53:53 PM »
since i also have a little oven  let me know if that helps. i also find that if my dough is to fresh i get to much bottom bake even at 850 deg