Author Topic: my latest pizza  (Read 35782 times)

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Pizza01

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my latest pizza
« on: December 12, 2010, 01:32:35 PM »
hellow everybody
this weekend i made very good pizza pie and i wanted to share.
dough recipe
250 gram bread flour (called in israel shtibel number 2)
170ml mineral water 22 cl degrees
1 tbs sugar
1 ts sea salt
1 ts e.x.v olive oil
0.75 ts idy
i let it rest for 2 hour outside.
i decided to go with my senses and make what called in the forum "Emergency dough",
i call it "fresh".
and from now on i will make just that. i tried the last three months several and different recipes,
this one is my best! and from now on no more experimenting with pizza.
i have found my Unique taste, the one i was looking for.
i could close my eyes and just enjoy from the taste.  :)
for the sauce:
chopped Tomatoes, salt,peper, white moscato wine, garlic powder and olive oil.
cheeze: 200 gram hard and dry Mozzarella (the Buffalo brand made me lots of trouble, i dont use it anymore. it has lots of fluid)
            100 gram parmesan
i pre heated to oven to the max with my shamoute stone (this time Middle level) for an hour. also change the mode
which gave the crust coluration. 270 celzios. i dont have ir termumter or any but i belive it was hoter then 270 cl for sure. 
the pie is 12'', thats the max pie size i can make in my oven. the thickness was about 0.08 cm.
i want say thank you to everyone i learned from. this forum is very good.
so thank you
and please say somthing about it, i had made efforts to translate my hebrew and share it with you.

michael


« Last Edit: December 12, 2010, 01:39:03 PM by msheetrit »


buceriasdon

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Re: my latest pizza
« Reply #1 on: December 12, 2010, 01:57:00 PM »
Michael, I am happy you have found the recipe that works well for you. Your pizza looks wonderful. Thank you for sharing with us.
Saludos, Don

Offline dellavecchia

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Re: my latest pizza
« Reply #2 on: December 12, 2010, 02:41:07 PM »
Michael - What great progress you have made in your pizza skills. Having the ability to adapt variables that suit your taste is key in pizza making - and you have nailed it. Your pizza looks like something straight of a NY pizzeria. Congrats.

John

Offline Pete-zza

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Re: my latest pizza
« Reply #3 on: December 12, 2010, 02:55:49 PM »
i decided to go with my senses and make what called in the forum "Emergency dough",
i call it "fresh".
and from now on i will make just that. i tried the last three months several and different recipes,
this one is my best! and from now on no more experimenting with pizza.
i have found my Unique taste, the one i was looking for.
i could close my eyes and just enjoy from the taste.  :)

Michael,

That is the point where a member usually leaves the forum never to return. I hope you will remember us fondly  ;D.

But I agree with the others. You have come a long way.

Peter

Pizza01

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Re: my latest pizza
« Reply #4 on: December 12, 2010, 03:06:15 PM »
thank you very much don, john and peter for your warm feedbacks!!! you dont know what it means to me.
it is a great honor for me that you think that.
i am learning a lot from this forum, and i will post every time.
 ;D
michael

parallei

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Re: my latest pizza
« Reply #5 on: December 12, 2010, 03:07:12 PM »
That is a fine looking pie Michael!

 "from now on no more experimenting with pizza" :o  Please say it isn't so......

Best  

Offline Essen1

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Re: my latest pizza
« Reply #6 on: December 12, 2010, 03:12:44 PM »
Michael,

Excellent work! Congrats!


But...

Quote
and from now on no more experimenting with pizza.

You don't want to know how many times I've said that to myself. It's too late for you...

This forum is like a Black Hole...It sucks you into its deep abyss of pizza nirvana  ;D
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

Pizza01

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Re: my latest pizza
« Reply #7 on: December 12, 2010, 03:22:32 PM »
thank you parallei! yes it is! best!

essen1 me too, every time i say that last time i'll say that.

its so Corny  :D

if the big versano had experimenting with just margaritas for 6 years

so who am i ?...

every time i say "thats the one!" and than i am reading in the forum, and come up with a new idea. and the day after make another pie.

thats the Beauty of learning  :)
« Last Edit: December 12, 2010, 03:30:09 PM by msheetrit »

Offline chickenparm

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Re: my latest pizza
« Reply #8 on: December 13, 2010, 12:07:40 AM »
Michael,
That looks wonderful and tasty!
 :chef:

Always good to read that someone found what they are searching for on here.I wish I knew some Hebrew to express it better for ya,but do not know much of any.That aside,I hope a nice Shalom to you,our friend from overseas,is decent enough.
 :)

-Bill
 

-Bill

Pizza01

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Re: my latest pizza
« Reply #9 on: December 13, 2010, 06:25:29 PM »
yes it is bill
thank you it was the best very tasty
shalom ;D


Offline Jackie Tran

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Re: my latest pizza
« Reply #10 on: December 13, 2010, 06:38:08 PM »
Ok,  we all know too well how hard it can be to make a satisfying pizza and the effort it takes to make a good post with pictures.  That's why we all appreciate it so much when members take the time to share their efforts.  That is what makes for a good forum.  As Peter says, I hope we will keep hearing more of you from time to time. 

So just think, someday someone will PM you asking questions about how to reproduce your pizza! 

Enjoy this pizza for awhile.   When you tire of it and want to try something new, whether it be a different style or some new aspect to this pie just posts your questions.   There's never an end to pizza making.  The more you learn, the less you know. 

And yes, your pizza looks pretty good.  ;D

Chau

Pizza01

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Re: my latest pizza
« Reply #11 on: December 14, 2010, 03:49:32 PM »
i will try to make and learn different style of pizza.

maybe someday someone :D.

i love pizza. thats what got me started from the beginning, and thats how i found this forum.

thank you very much jackie!

Offline TXCraig1

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Re: my latest pizza
« Reply #12 on: December 14, 2010, 11:30:03 PM »
i have found my Unique taste, the one i was looking for.
i could close my eyes and just enjoy from the taste.  :)

That's awesome. It's a beautiful thing, isn't it.

Craig
Pizza is not bread.

Pizza01

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Re: my latest pizza
« Reply #13 on: December 15, 2010, 05:42:36 PM »
yes it is.
today i made another pie,
i must say the whole process was very fast, making the pizza skin,the dough,
when you know what you are doing everything goes faster and naturally.
its so much fun.
i remember the first time i made the pizza skin, i couldent understand how it can be done with only hands...
i tryed for 25 minutes and from the start.
and today  ;D the skin is on my hands in the air. i love it! if i could just see my self make that in a video clip 3 month ago ;D
here some picture
 :D

Offline Pete-zza

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Re: my latest pizza
« Reply #14 on: December 15, 2010, 06:26:43 PM »
Michael,

Another superb job.

Peter

Offline norma427

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Re: my latest pizza
« Reply #15 on: December 15, 2010, 08:29:00 PM »
yes it is.
today i made another pie,
i must say the whole process was very fast, making the pizza skin,the dough,
when you know what you are doing everything goes faster and naturally.
its so much fun.
i remember the first time i made the pizza skin, i couldent understand how it can be done with only hands...
i tryed for 25 minutes and from the start.
and today  ;D the skin is on my hands in the air. i love it! if i could just see my self make that in a video clip 3 month ago ;D
here some picture
 :D

Michael,

You are doing a great job in learning how to open your dough.  You pizza looks good!   :)

Norma
Always working and looking for new information!

Offline jever4321

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Re: my latest pizza
« Reply #16 on: December 15, 2010, 11:05:37 PM »
I concur. Your pizza definately passes the eyeball test. It's making me hungry.
-Jay

Pizza01

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Re: my latest pizza
« Reply #17 on: December 16, 2010, 07:52:57 PM »
thank you peter!
norma i am learning :). thank you.
jever4321 what is the eye ball test? the dough ball?
and thank you, me too, this forum every time makes me want to make and eat pizza.
______________________________________________________________________________________________________________
today i found this on the web, i went to tel aviv and bought this in 4chef store
tipo 00 flour, i understand this flour is very good for pizza,
it has very good smell, i used 60% water which is less then in used in the last flour that i use and love.
bread flour called shtibel num 2.
but it doesent matter i think, what is the level of hydration in the dough for the taste. What do you think? is it ?
this flour make very strong dough, i streched it and streched it and lift it on my feast in the air, and it hadent ripped.
it is very practical to work with, i felt like i could sculpt with it, and i havent felt it with any other flour, very strong.
so far so good.

i dressed the pizza, puted it in the oven. i must tell you that in the middle of the skin i felt that there is one spot about 2'' radius in the middle that was too thin and somthing bad could happen...
but i decided to continue as planned. and not fold the dough and knead it from the beginning.
i felt that it would be un professional from my side.
but i was wrong, so wrong and that was a mistake,mistake that cost me.
the skin was too thin in the middle and when i puted the pizza in the oven i couldent move it from the stone.
it was glowd to it!
there was a hole in the pizza! and when i tryed to move it, or rotated it, it became harder and the problem that was 1'' became 5'' hole in my pizza!!!
i couldent get  it out from the oven.
in the and it survived some how, but she was wounded like we say in israel.
you can see on the picture 6'' hole in the center. there is just the topping and cheeze there, no dough at all!
i dont know if that happened because of the hole or because the dough was glowd to the stone.
maybe this flour requires that the stone to be very clean, or maybe because of the cheeze in the hole glowd one thing to another.
so that for that.
becide that the dough taste is amazing.

i want to ask you guys and that includes norma  :), recently the center of the pies that i make feels to me litel bit wet.
how can i avoid that wetness?
maybe after i let the pizza out and she's hot i am not supposed to put it on steel plate?
i am draining all the fluid that i can from the sauce before i dress the pizza so i dont think its that.
real bummer that the pizza was destroyed, but she was tasty also like that.
i changed the cheeze in the pie dressing and bought cheder and mozzarela,
and wanted to ask what is best cheeze or combination of cheeze that you think is the tastiest for pizza?

michael
« Last Edit: December 17, 2010, 05:25:13 PM by msheetrit »

Offline jever4321

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Re: my latest pizza
« Reply #18 on: December 16, 2010, 08:08:42 PM »
Sorry about using slang. By saying it passed my eyeball test I was just complimenting the look of your pizza.  ;D
-Jay

Offline Tscarborough

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Re: my latest pizza
« Reply #19 on: December 16, 2010, 08:14:35 PM »
Especially on vegetable pizzas, you should cut back a bit on the ingredients, and favor the outer edges.  During cooking they naturally move toward the center, but if you put on that many moist mushrooms, you will have a puddle no matter what.  If you find a puddle, use a paper towel and dab the liquid off as soon as you take it out of the oven.  This works for excess grease as well.


 

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