Author Topic: my latest pizza  (Read 41152 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

Online 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

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!

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

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

Online 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

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.

Offline chickenparm

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Re: my latest pizza
« Reply #20 on: December 17, 2010, 01:34:22 AM »
Sorry about using slang. By saying it passed my eyeball test I was just complimenting the look of your pizza.  ;D

Yes,that slang or word use is very common around here in the USA...it can have a few meanings though,depending on what the event is...It can be used in both good or bad events or situations.It is meant to say you liked to look or stare at it in most cases.Sometimes,it may have a negative meaning.Some examples,

It is sometimes called eyeballing instead of eyeball.You can give someone a bad,nasty look and they might say,"He is eyeballing me!"
It means you were being stared at by someone's eyes in a way it made you uncomfortable.

It can also have a middle effect...not bad but not good either,in between.Example,"As I was driving my car,and parked it,there was a Police Officer in the parking lot that kept eyeballing my car as I was driving."
The police kept watching,making you feel uneasy but nothing bad was done or wrong done by you.

Or you can say it Positive,like,"I loved the way it looked,I could not stop eyeballing it." meaning it looked great and you could not help but keep looking or staring at it.

As Jever stated,it passed the "eyeball test" means it looked very nice or good and like he said,a compliment.

I know you guys over there have your own Hebrew slangs like this,so I'm sure it will make sense and I'm not trying to insult your intelligence in any way,even if I explained too much here! I tend to babble and talk too much at times!
 :)
-Bill

Pizza01

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Re: my latest pizza
« Reply #21 on: December 17, 2010, 02:05:31 PM »
jever4321 there is no need to be sorry i love the using of slang and now after chickenparm explain it so good.
i learned also what is eyeball at something becide the eyeball test  :)

 Tscarborough - thanks for the quick answer, i will do that.

look what i bought today, it will be very usefull to pizza making and eating.
yesterday the pizza was glowd to the stone and if i had it maybe the hole was smaller.
and maybe if had this chain plate (i dont know whats it called)
maybe the hole would never happens.
but it doesent matter now, thing happens.
so i have a question should i place this skin on this plate put it on the stone in the oven and about couple of minutes take it out
and leave the pizza on the stone?
« Last Edit: December 17, 2010, 05:33:54 PM by msheetrit »

Offline Tscarborough

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Re: my latest pizza
« Reply #22 on: December 17, 2010, 03:00:13 PM »
You can do it either way.  I leave it on for half the cook time, then remove it.  It is called a "screen".

Google translated it " המסך".
« Last Edit: December 17, 2010, 03:02:23 PM by Tscarborough »

Online Pete-zza

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Re: my latest pizza
« Reply #23 on: December 17, 2010, 03:34:08 PM »
Michael,

There are many ways to use a pizza screen, especially if you also have a pizza stone. I don't recall what kind of oven you have, but I discussed several possibilities at Reply 45 at http://www.pizzamaking.com/forum/index.php/topic,2223.msg20965.html#msg20965.

Peter

Pizza01

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Re: my latest pizza
« Reply #24 on: December 17, 2010, 11:28:04 PM »
Tscarborough  ;D hebrow
המסך is the screen
just as it sound
pizza screen or tv screen, but you cant call it screen in hebrow because in hebrow its not that. thats why i forgot how it called in english, i remember now this ward for that but because we dont use it in hebrow.
in hebrow it called מגש רשת
מגש- plate or palete somthing, and רשת can be chain, network or even basketball net.
thank you.

peter as writen in the thread you have been more than helpfull. i am still thinking about "oven within an oven"
and it makes me wonder... once i place the stone in the middle rack of the oven or at the lower rack it cames out diferently.
now i am thinking to take a picture of my oven, write the mode's of it and post it here. that way we all together figure what is the best way to bake pizza in it.

michael
« Last Edit: December 18, 2010, 08:54:52 AM by msheetrit »