Author Topic: my latest pizza  (Read 35453 times)

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Pizza01

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Re: my latest pizza
« Reply #320 on: April 24, 2012, 07:14:11 PM »
thank you very much sinochef!


Offline TXCraig1

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Re: my latest pizza
« Reply #321 on: April 24, 2012, 07:40:31 PM »
That is a beautiful pizza Michael. Your pies have a signature look to them - masterful.

John

Yes, they really do, and they are beautiful.

Craig
Pizza is not bread.

Offline h_t

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Re: my latest pizza
« Reply #322 on: April 25, 2012, 04:44:00 PM »
Michael

Your pizzas do look fantastic!

I hope you (and others) can help pour noob (me).

I do have some very basic experience baking bread and making pizza.

I am really interested in your use of Caputo 00 flour and use of a broiler in an oven.

I read most of this thread, but would you mind writing down your currently most successful recipe for me?
I do understand bakers percentages and most basic terminology.

Also I currently don't have stand mixer, so any advice as to what's the best way to mix by hand or in a bread maker would be appreciated.

I have gas oven with gas broiler on top. I will add some tiles to it. Do you go 7-9 cm from the broiler?

Thanks a lot

Pizza01

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Re: my latest pizza
« Reply #323 on: April 25, 2012, 07:56:00 PM »
thank you very much craig!!!

and yes... i go 7 cm from the broiler i have regular electric oven that gows 270cl but my stone is real good stone.
i preheat the oven 1 hour and i place the pizza into it
recipe:
100%caputo red bag
60%water
0.6% fresh yeast
3%salt
15 sec high speed in the food proccesor
than couple sterch and fold by hand
1 hour rest and again sterch and fold
another 1 hour rest and again...
6 hour rest and pop it into the oven..3:20 min
while strech and fold i recomend to go by the touch of the dough to not press it hard.
thats it.
you have agreat pizza eat it hot but ce carfull to not ger burned. :)

Offline h_t

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Re: my latest pizza
« Reply #324 on: April 25, 2012, 08:54:58 PM »
Thank you very much, Michael!

What's a 'real good stone'?

thank you very much craig!!!

and yes... i go 7 cm from the broiler i have regular electric oven that gows 270cl but my stone is real good stone.
i preheat the oven 1 hour and i place the pizza into it
recipe:
100%caputo red bag
60%water
0.6% fresh yeast
3%salt
15 sec high speed in the food proccesor
than couple sterch and fold by hand
1 hour rest and again sterch and fold
another 1 hour rest and again...
6 hour rest and pop it into the oven..3:20 min
while strech and fold i recomend to go by the touch of the dough to not press it hard.
thats it.
you have agreat pizza eat it hot but ce carfull to not ger burned. :)

Pizza01

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Re: my latest pizza
« Reply #325 on: April 25, 2012, 09:58:28 PM »
i dont know... every one tells me that my stone is really thick and good and from my point of view the stone do the job!

Pizza01

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Re: my latest pizza
« Reply #326 on: May 21, 2012, 07:41:29 PM »
h

Offline Jackie Tran

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Re: my latest pizza
« Reply #327 on: May 21, 2012, 08:56:50 PM »
Michael, those pies look excellent.  How did they compare to your past efforts?

Offline norma427

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Re: my latest pizza
« Reply #328 on: May 21, 2012, 09:37:27 PM »
Michael,

I agree with Chau, your pies sure look very good!  :)

Norma
Always working and looking for new information!

Offline mykall

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Re: my latest pizza
« Reply #329 on: May 21, 2012, 10:45:59 PM »
Michael,

Fantastic results!  Just once I'd like to be in that league even if only by accident, and you're cranking these out one after another.

Wow.... there are some really talented people on this site that's for sure!






Pizza01

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Re: my latest pizza
« Reply #330 on: May 22, 2012, 07:36:43 AM »
Thank you very much guys! Very tasty and good results, salt, yeast, water 60% caputo flour and 40% hala israeli flour... 8 hour room temp rise (its summer here) after one hour did some strech and folds.
3:10 min bake, broil.
Plenty of sauce very thin pizza.
Soft and not cheoy i am happy.
I got the bite i have been searching.

Offline don juan de pizza

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Re: my latest pizza
« Reply #331 on: May 23, 2012, 02:02:45 AM »
good looking stuff  :)

Pizza01

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Re: my latest pizza
« Reply #332 on: May 28, 2012, 06:17:28 PM »
thank you  :)

Offline Jbravo

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Re: my latest pizza
« Reply #333 on: May 30, 2012, 01:56:25 PM »
 Some incredible looking pies on this thread. Makes want to eat pizza at this late hour ;)

Pizza01

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Re: my latest pizza
« Reply #334 on: May 30, 2012, 02:24:44 PM »
thank you thank you i am on a break because thats what happened i made pizza very often..

Offline chickenparm

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Re: my latest pizza
« Reply #335 on: May 30, 2012, 02:28:50 PM »
Great Job as always...you should open up a Pizza place soon!
 :pizza:
-Bill

Pizza01

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Re: my latest pizza
« Reply #336 on: May 30, 2012, 05:39:23 PM »
thank you bill!
today i saw a show about this couple that travel the world and made pizza at festivals for 7 years, they have wfo on wagen...and they came back to israel and opened pizzeria from their home... they lost every month somthing like 1500$ and this guy whow is really good helped them to their pizzeria and today they make good money.
the main thing that he showed them is how to sale your self... and how to sell in general.
and this i know i have been working as a sales person for 4 years... i am thinking about this option for a while now but i feel that this is not the time maybe in a year i would consider it more seriusly.

Pizza01

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Re: my latest pizza
« Reply #337 on: July 07, 2012, 08:46:11 PM »
i'm back!!!

parallei

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Re: my latest pizza
« Reply #338 on: July 07, 2012, 11:40:50 PM »
Quote
i'm back!!!

Yes, you are!  And, your pies are gorgeous. :chef:

Paul

Offline norma427

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Re: my latest pizza
« Reply #339 on: July 08, 2012, 09:21:31 AM »
Yes, you are!  And, your pies are gorgeous. :chef:

Paul

Paul, I also agree!  :)  Great job Michael!

Norma
Always working and looking for new information!