Author Topic: Pizza from the "Tartine Bread" book  (Read 32894 times)

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Offline Bill/SFNM

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Re: Pizza from the "Tartine Bread" book
« Reply #125 on: June 10, 2011, 02:30:11 PM »
Wow Bill! I'm drooling.. Great photography too. Did you saute the maitakes first, or are they just marinated?

Thanks. Mushrooms were sauteed.


Offline wucactus1

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Re: Pizza from the "Tartine Bread" book
« Reply #126 on: June 10, 2011, 02:31:15 PM »
I recall your video and the pizza that emerged from your fiery oven...the crumb unbelievable. Was this pizza a 70% pie aswell, did it cook at the same rates as that from the video? Also wheres the crumb shot?  Perhaps next week ill try incorporating this work flow into my pizza and see if its possible for me to get that same light crumb.

Offline Bill/SFNM

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Re: Pizza from the "Tartine Bread" book
« Reply #127 on: June 10, 2011, 02:38:20 PM »
I recall your video and the pizza that emerged from your fiery oven...the crumb unbelievable. Was this pizza a 70% pie aswell, did it cook at the same rates as that from the video? Also wheres the crumb shot?  Perhaps next week ill try incorporating this work flow into my pizza and see if its possible for me to get that same light crumb.

Yes, 70% hydration, probably more since I spritz the dough with water at every fold. Oven was cooler this time - probably took a little longer. Crumb shots are hard for me. I barely get enough time to fire off a few shots of the entire pie before the ravenous hoards descend. Once the pie is cut, it can be hazardous getting between my sweet, loving, affectionate family members and the pie. Next time.

   

Offline dellavecchia

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Re: Pizza from the "Tartine Bread" book
« Reply #128 on: June 10, 2011, 02:42:49 PM »
Now that is one of the best looking pies I have seen on this site - and I just know it tasted just as good. Masterful Bill. I am going to be making dough tonight for pizzas tomorrow, and have decided that it needs to be Tartine. I will use my New England starter.

John

Offline Bill/SFNM

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Re: Pizza from the "Tartine Bread" book
« Reply #129 on: June 10, 2011, 02:45:25 PM »
Thank you, John. Note the only thing Tartiney about these pies is the folding, which allowed me to crank up the hydration over my normal 62%.

Offline BrickStoneOven

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Re: Pizza from the "Tartine Bread" book
« Reply #130 on: June 10, 2011, 02:49:33 PM »
Wow. You could have jsut gave me bread with the first plate and I would be happy. Was the pizza cooked at your usual temp?

Offline Bill/SFNM

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Re: Pizza from the "Tartine Bread" book
« Reply #131 on: June 10, 2011, 03:04:53 PM »
Wow. You could have jsut gave me bread with the first plate and I would be happy. Was the pizza cooked at your usual temp?

Actually tomorrow lunch is Tartine bread with a bunch of antipasti - coppa, soppresata, speck, prosciutto, cheeses, olives, etc. Too bad tomatoes from the garden are still a month out.

Really no idea what the temp was. Regardless, when everyone is sitting at the table, the first pie hits the deck.

parallei

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Re: Pizza from the "Tartine Bread" book
« Reply #132 on: June 10, 2011, 03:14:15 PM »
That's a real beauty Bill!  It is a great method.

This morning I made a Chicago thin crust dough using the Tartine method.  Sacrilege, I'm sure.........
« Last Edit: June 10, 2011, 04:25:44 PM by parallei »

Offline Bill/SFNM

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Re: Pizza from the "Tartine Bread" book
« Reply #133 on: June 10, 2011, 03:16:19 PM »
That's a real beauty Bill!  It is a great method.

This morning I made a style Chicago thin crust dough using the Tartine method.  Sacrilege, I'm sure.........

Just using the words "Chicago" and "pizza" in the same sentence is a mortal sin.  Just kidding.   >:D  :angel:


Offline TXCraig1

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Re: Pizza from the "Tartine Bread" book
« Reply #134 on: June 10, 2011, 03:29:18 PM »
They make pizza in Chicago?

I found out the other day they make white wine too. Who knew?

Next someone will say they make BBQ outside of Texas!    ;)

CL
« Last Edit: June 10, 2011, 03:32:17 PM by TXCraig1 »
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Bill/SFNM

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Re: Pizza from the "Tartine Bread" book
« Reply #135 on: June 10, 2011, 03:33:14 PM »

Next someone will say they make BBQ outside of Texas!    ;)


There are pigs in Texas?

Offline TXCraig1

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Re: Pizza from the "Tartine Bread" book
« Reply #136 on: June 10, 2011, 03:48:11 PM »
Big ones and little ones, squeely ones and BBQ'd ones.
« Last Edit: June 11, 2011, 10:31:33 AM by TXCraig1 »
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline wucactus1

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Re: Pizza from the "Tartine Bread" book
« Reply #137 on: June 10, 2011, 04:03:40 PM »
lord of the flies anyone...

Online norma427

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Re: Pizza from the "Tartine Bread" book
« Reply #138 on: June 10, 2011, 05:41:35 PM »
Bill,

Wow!  Your choice of toppings are always over the edge.  Simply beautiful pizza in every way!   :)

Norma

Offline pizzablogger

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Re: Pizza from the "Tartine Bread" book
« Reply #139 on: June 10, 2011, 05:52:14 PM »
Bill, gorgeous looking pizza....definitely one of the nice looking pies I've seen for sure.

Your passion for food and photography is resolutely conveyed in the pictures of your food.

It's been over five years since I have had any meat, but if I was at your house and you put that in front of me, I'd put a piece or two down.....outta respect padron! (not to mention it is probably bomb)  :)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline Matthew

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Re: Pizza from the "Tartine Bread" book
« Reply #140 on: June 10, 2011, 07:05:28 PM »
Bravo! (AGAIN)

Matt

Offline Bill/SFNM

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Re: Pizza from the "Tartine Bread" book
« Reply #141 on: June 17, 2011, 02:22:53 PM »
Also wheres the crumb shot?  

OK, so today I finally was able to grab a slice for a crumb shot. This slice from my latest "Chicken Pot Pizza" effort was just about perfect.


Offline Ronzo

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Re: Pizza from the "Tartine Bread" book
« Reply #142 on: June 17, 2011, 02:36:31 PM »
Bill, That is so beautiful. It looks like it's been glazed with glorious melted butter.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://pinterest.com/NewTexianBrew

Offline Bill/SFNM

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Re: Pizza from the "Tartine Bread" book
« Reply #143 on: June 17, 2011, 02:40:36 PM »
Bill, That is so beautiful. It looks like it's been glazed with glorious melted butter.

Thanks, Ron. Actually the edge was brushed with melted butter when it came out of the oven, but not enough to have soaked through to the inside. You see this better in my post on Chicken Pot Pizza:

http://www.pizzamaking.com/forum/index.php/topic,14366.msg143505.html#msg143505

Offline Ronzo

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Re: Pizza from the "Tartine Bread" book
« Reply #144 on: June 17, 2011, 05:45:51 PM »
It makes me drool, bro.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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parallei

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Re: Pizza from the "Tartine Bread" book
« Reply #145 on: June 24, 2011, 10:35:42 PM »
A couple of more Tartine method on the 2Stone.  50/50 San Felice 00/KASL, 8% Ischia Starter, 2% Salt, 70% overall HR.  Usual method first 4 hrs., into fridge 24 hrs., 2 hrs @ room temp.  I should just stick w/this recipe.......

Offline TXCraig1

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Re: Pizza from the "Tartine Bread" book
« Reply #146 on: June 24, 2011, 10:59:36 PM »
I should just stick w/this recipe.......

Very good looking Paul. That dough really springs up. It seems to really perform for you.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

parallei

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Re: Pizza from the "Tartine Bread" book
« Reply #147 on: June 25, 2011, 11:06:53 AM »
Craig,

Yes, it sure does spring.  A bit much ;D  I got less spring when I cut it back to 64% HR a few pies ago, but didn't like the crumb quite as much.  Got all summer to figure it out.

Offline jjdec05

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parallei

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Re: Pizza from the "Tartine Bread" book
« Reply #149 on: July 17, 2011, 10:13:12 PM »
Tonight's Tartine method pies on the 2Stone (50/50 San Felice 00/KASL, 8% Ischia Starter, 2% Salt, 70% overall HR.  Usual method first 4 hrs., into fridge 24 hrs., 2 hrs @ room temp.).

- Potato with Ham, Mozz., and Emmentaler.  Good pie.

- Mozz., pepperoni and tomato.



 

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