Author Topic: my latest pizza  (Read 39190 times)

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Offline Tscarborough

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Re: my latest pizza
« Reply #25 on: December 17, 2010, 11:33:05 PM »
LOL, that translates back as "Network Tray".  My Friend from Israel is coming over for pizza tomorrow night, I will clarify with him.


Pizza01

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Re: my latest pizza
« Reply #26 on: December 19, 2010, 04:51:41 PM »
so after 2 pizza's destroyed, i will not use this so called italian flour ever again!
even with the pizza screen the pizza was completely glow to the screen.
at first i thought i need to clean the stone. so i cleaned it.
but this Specific flour made whole mess last time and this time.
i made pizza today, i used pizza sauce called olivia, cuted the cheder and mozzarella into cubes.
the pizza was very beautiful.
but... this is the artist in soul who did that, the one who always trying to make everything symmetrical and beautiful.
i learned art and i make airbrush painting and graphic designs.
but not everything that is beautiful is good!!!
i am going back to the shtibel flour, parmesan and mozzarella cheeze, chopped tomatoes and not the olivia sauce, and not cube cheeze!
once i have found the one pizza i was looking for i need to stick with it.
because that was what i have been searching for at the first place.
as i was saying before and dident did that i hope i'll do it from now on. no more changes.
michael.

cleaning the stone
and the pizza that went into the oven and came out to the trash

Pizza01

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Re: my latest pizza
« Reply #27 on: December 24, 2010, 08:02:31 PM »
shabat shalom everybody from israel
Questions:
1-last night i puted 2 balls of dough in the fridg, today i took them out. the dough had sour smell, is it normal?
i have noticed every 5 or 6 hours approximately the balls has double and triple it size,
and it wasn't ball anymore it was mutation! even in the fridg they continue to rize and rize, one time i wanted to look in the box...
the cover of the box open with pressure of air actually flyed into my face, 1 meter high!
i thought when i puted the balls in the fridg that after 1 night it will double it size, but wont become monster that continue to rize and rize.
2- maybe because i made pizza in my parents oven although i took my stone i couldn't gain color. maybe that because i have not used it for baking pizza, i felt like the dough refuses to be baked.
usually the pies i make are from fresh dough without using of fridg, maybe that related to that?
i wasn't happy at all with the result, in fact i was disappointed and my wife also.
that was the first time i make pizza to my parents and the dough was how to say "not very good".
thats too bad that this how they taste my pie at the first time.
the sauce and topin was excellent i cuted back a bit on the ingredient as Tscarborough recommended, thanks man! that was very good idea!
first time using peproni - it is great.
from now on i am stoping using pizza screen before i used it was easier for me, and the bottem came out just right. what i cant say after using the screen. maybe it is good for pizzeria oven, but i dont think it has use for baking on stone. especially after i learned the famuse pizza toss into the stone. :)
dont pay attention to the oven tray in the picture i used it for serving only, the pizza baked directly on the stone.
« Last Edit: December 24, 2010, 08:18:44 PM by msheetrit »

Pizza01

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Re: my latest pizza
« Reply #28 on: December 25, 2010, 05:19:48 PM »
hellow everybody
since last night i spent about 10 hours in the forum, the pie i made yesterday has take out the fighter in me.
i decided today i will made the best pie i can make!
after reading in versanos website about how to make pie light and with air holes. so i make it like this:
the dough was spilling from the mixer, it was liquid. i reshape it with litel bit of flour but from the inside it was sticky. 1 to 1 like versano said...
i let it rest about 20 minute and then it look too slopy and sticky so i knead it with a litel more flour for 10 sec, then it was just right. after 80 minute it was ready and about 70% rise.
versano wrote that most people think that if they add more yeast then the proof will be highier and air holes, but they are wrong. and i was also wrong.
the more liquid in the and less flour, the dough will be softer and it would be easy to rise. but i am sure that there are many of you who knows that. but i dident.
so i let it rise near the oven while is heating for the max. i preheat the oven for 80 minutes and dident open it at all.
i set the skin with my feasts on the handle aiming for the famous pizza toss for the first time, 2 days ago i made sauce after reading here that after 12 hours in the fridg the sauce taste better (i dont remember your name but thanks, you were right). mozzarella and parmesan between 100-150 gr,fresh mushroom as always, green fresh peper not hot, half peperoni and half anshobi. before dressing the skin i mix 2 tb e.v olive oil with sauce.
and off to toss the pie...
i try to move it and it hasent move...at this point i was begening to be afraid that all my work is going to the trash, but then i remember seeing on utube de marco from difara and somthing magical happen and the pie flow perfectly directly into to center of the stone, which in this point was the center of the world ;D
when the [ie was ready i let it cool on the pizza screen (finaly found a need for it)
here some picture.
it was clearly the best, very crispy. again versano was right! light with big air holes.
13 inch, and we enjoyed it with a glass of red wine.
« Last Edit: December 25, 2010, 05:46:55 PM by msheetrit »

Pizza01

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Re: my latest pizza
« Reply #29 on: December 25, 2010, 05:20:48 PM »
more photos
« Last Edit: December 25, 2010, 05:27:58 PM by msheetrit »

Offline Tscarborough

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Re: my latest pizza
« Reply #30 on: December 25, 2010, 06:07:28 PM »
Very nice pizza!  Many people are afraid of high hydration dough for some reason.  Maybe they think they need to be able to toss the dough in the air or something.  My Grandmother always made it the same way no matter what she was making, not soupy, but plenty wet, and for some things, like biscuits, she would tighten it up on the bench.  The raw dough was ALWAYS wet through the ferment, though.

Offline Jackie Tran

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Re: my latest pizza
« Reply #31 on: December 25, 2010, 06:50:07 PM »
Pizza01, you are making improvements with every pizza you make.   The cheese browning on these latest pies are better than your first pies in this thread.   I remember you saying...."from now on no more experimenting with pizza. i have found my Unique taste, the one i was looking for".

Honestly you sound like someone who is addicted to making pizza.   :-D  Don't worry as you are among people who understand your illness.

http://www.pizzamaking.com/forum/index.php/topic,10723.0.html

Pizza01.  I like the look of the crust in reply #13, especially the last picture of the crumb.  Were these latest crusts you made even better? 

Chau

Pizza01

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Re: my latest pizza
« Reply #32 on: December 25, 2010, 07:17:23 PM »
thanks Tscarborough
Jackie Tran  :-D i baked the last one after diner! i thoght is just me :-D
i have more photos of pies i baked, but i dident post them before, because in the last 2 and half month i make pizza almost every day and when i dont, i call dominus. i was shy, i dident know that are more poeple like me :-\
i am addicted  :D
and yes the last one had the best crumb somtimes it cant shown on photos.
omg, i laughed my azz off when i saw your thread, a parallel univers to mine.
and peter analyzed it perfectly as always
thank for the link man  ;D
« Last Edit: December 25, 2010, 07:19:25 PM by msheetrit »

Offline Jackie Tran

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Re: my latest pizza
« Reply #33 on: December 25, 2010, 07:52:27 PM »
You making pizza almost everyday and then Dominos on your off day? Your illness is much more advance than mine.   ;D  I'm a pizza hut kind of guy. 


keep up the good work Micheal.

Chau



Pizza01

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Re: my latest pizza
« Reply #34 on: December 26, 2010, 05:25:08 AM »
me too, theres no pizza hut in our city.
Today i wont make pizza.i am starting rehab.

Pizza01

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Re: my latest pizza
« Reply #35 on: December 30, 2010, 04:49:45 PM »
after pizza making failed i allways the day after make another one.
so today i made pie and let the dough rise outside for 80 minutes, yesterday i let it rise for 6 hours and thats what faild me.
the sauce was fresh tomatoes grated with fresh bazil and oragano, salt and peper.
next time i will cook it a litel bit. today i havent, i used it just like that with olive oil.
68% water
1/2 tsp salt
2 tsp sugar
1tsp idy 1tsp sugar.
i dident sprinkeld on the olive oil while its rising, i sprinkeld it with flour.
the dough had perfect smell and it was so soft.  my wife dont love too crispy so i dident live it more inside the oven.
 

Offline Tscarborough

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Re: my latest pizza
« Reply #36 on: December 30, 2010, 08:16:17 PM »
Looks like a delicious pizza to me.

Offline Mikee

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Re: my latest pizza
« Reply #37 on: December 30, 2010, 10:31:02 PM »
Lots of good looking pizza in this post. There is no such thing as the 'perfect pizza'. Once you get a great pie, you look on how to improve it.

Pizza01

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Re: my latest pizza
« Reply #38 on: January 04, 2011, 08:52:02 PM »
my latest pie
same recipe for the dough +another tsp sugar this time.  that for the dough.
first blend, 15 minutes rest, reshaping into ball, raisen out side near the oven while its heating 80 minutes.
73% water.
sauce recipe:
grated tomatoes (drained 70% fluids)
2tbs tomatoes paste
sugar, sea salt, peper, garlic powder, moscat nut, dry oragano, moscato wine, olive oil
heated on low flame 10 minute until its boiled.
cheeze: hard mozzarela italian style 350 gram(lots of cheeze)|
topping: veal pepproni(very expensive), portabbelo mushroom, green peper, greek black big olives
instead of using the pizza screen i used baking paper to toss the pizza into the oven after 2 minute pulled the paper out and the pie baked on the stone, (because of lots of fluids in the dough couldent toss it into the oven without paper or screen, too heavy to move) baked it one reck above the lowest one. i have found this is the best level for coloration of the crust and that way the cheeze want get burned. just need to turn it 180 or the crust will be darker on one side only.
when the pie was ready took paper towel to absorb liquids from top of the pie. while the pie was hot outside sprinkled it with grated parmesan cheeze. 
my wife loves once in a while sesame on the crust, so before baking the pizza sprinkled on it(with no egg!!)
the pie was very good.
to avoid too much browning of the cheeze on the pie it was in the fridg just before i grated her my self and puted on the after the sauce.
but next time i will iet it out 15 minute before for the sake of the balance crust/cheeze.
to much color on the crust. need just liltel bit lezz.
13inch.
was very good, soft pie, great sauce, clean sweet and fresh with neutral taste just what i was aiming for. the taste between fresh and cooked. lots  of mozzarela cheeze. very soft crust and not drey at all.
the olive had very good taste i must say.
here are some photos dear friends. i handled the photos with extra care for you to see it very good  :)

 
« Last Edit: January 05, 2011, 12:49:45 PM by msheetrit »

Pizza01

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Re: my latest pizza
« Reply #39 on: January 04, 2011, 08:53:10 PM »
1
« Last Edit: January 05, 2011, 12:50:18 PM by msheetrit »

Offline Jackie Tran

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Re: my latest pizza
« Reply #40 on: January 04, 2011, 10:00:15 PM »
Micheal, I don't think your crust is too dark.  I like it.  I agree you should cook the cheese a bit more though.  Nice job.

chau

Pizza01

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Re: my latest pizza
« Reply #41 on: January 05, 2011, 02:39:27 AM »
if the cheeze was outside instead of fridg cooling it was cooked more. me too chau, but here poeple like less.
next time i will not turn the pie 180 so it would be darker just one side :-)


Pizza01

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Re: my latest pizza
« Reply #42 on: January 06, 2011, 05:50:49 PM »
made pizza today
70% bread flour
30% 00 flour ( the one i used in reply 17 page 1 on this thread)
25 gram fresh yeast
60% water (43 cl degree)
2 tsp sugar
0.6 tsp salt
1 tsp olive oil
after dissoving the yeast in water and let it rest 15 minutes with the sugar, i added to the flour, mixed it 30 sec the added the salt mix another 30 sec, then added the oil and the rest of the flour until window panning.
i leted the dough rest for another 5 minutes in a bowl, reshaped it with the bread flour by hand into ball.
sauce:
chopped tomatoes with no flouids, olive oil, 2 tbs tomatoes paste, salt, peper, moscat nut. < no cooking! used fresh.
topping
half pizza: tuna in vegetable oil from a cann under the cheeze ( this way it wont get dry), green peper.
the other half: greek black big olives
on after all champignon and portabelo fresh mushrooms.
cheeze: 40 gram hard dry mozzarela for pizza, 30 gram parmesan, 150 gram scandinavian cheeze with holes.
i wanted to try difrent mode of baking so i put the stone on the higher rack of the and turn on the grill from above, the stone was 3 inch from the red grill on the highest temp, but after 15 minutes i decided i will try that another day.
i change this time the yeast from idy to fresh cubes and change 30% ov the flour, this change belong to another experiment. so i lower the stone even lower then last times, to lowest rack and turn on the cycle mode and heat from below like i have been doing for the last pies.
turns out this is the best. the crust had very good color and the pie had crispy texture fro the bottem.
i will not use this 00 flour again and that this i mean it. it add a litel dry taste to the crust and dough. it cant absorb water like the bread flour and it come out to surface in the taste also.
about using fresh yeast instead of idy, i dont see any difference, no one noticed.  im going back to idy.
and as you can see the crust dident had almost any rise at all. 
so wanted to ask you what do you think, i want more spring in my pies, i think it would have professional texture with air holes. what to do? add more yeast ? i use fresh dough almost every time, the fermented time i do is between 80-180 minutes. how to get them ? i read about it in the forum, but i couldent understand the secret of having them.


« Last Edit: January 06, 2011, 06:03:15 PM by msheetrit »

Offline chickenparm

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Re: my latest pizza
« Reply #43 on: January 06, 2011, 10:13:21 PM »
Hey Buddy,

I still think your pies look GREAT! In fact,even if you do not have a lot of spring to the crust rim or etc,it looks on par with so many NY style pizzas I have had in the past.

I would suggest you make some more test doughs,to save money and time too,so you don't waste too much toppings and etc.Test doughs are made to not to always eat but to observe and see how they turn out.

Try proofing a few test dough balls for different time lengths and fridge rise.See which one you really prefer and might give you more bubbles and spring you are looking for.As a beginner,I am doing this myself and noting which mixes and fridge rise and etc gives me the best results.

Even Varasano himself said he made hundreds of doughs before he found the ones he was happiest with.
He made nothing but dough and kept experimenting.You do not have to go to that many lengths,since you make nice pies now,But its something to think about doing before wasting money on expensive cheese and toppings,and then not being happy with the pizza when its done.

A few of my tests pizzas,I bought cheap tomato sauce and cheap mozz cheese top top it off.I wanted to see how the dough would turn out when it becomes a crust in the oven.I would cut off the crust rim and eat that instead and see how I liked it after it was cooked.

You can also try to make a larger rim before baking.That will sometimes give you the rim rise you are looking for and that airy bite somewhat.

 :)
-Bill

Pizza01

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Re: my latest pizza
« Reply #44 on: January 06, 2011, 10:29:04 PM »
thanks very much bill. i will do that.  :)

Pizza01

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Re: my latest pizza
« Reply #45 on: January 15, 2011, 09:40:44 AM »
if i want to convert 1 tsp of idy to gram, how much it weight?
1tsp idy = ? gram
i have to buy d.scale.

Offline Jackie Tran

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Re: my latest pizza
« Reply #46 on: January 15, 2011, 10:10:10 AM »
if i want to convert 1 tsp of idy to gram, how much it weight?
1tsp idy = ? gram
i have to buy d.scale.

On my scale, 1 tsp of IDY = about 3gm.  I use this approximation and then just watch the dough.  Keep notes for next time.

Chau

Offline wucactus1

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Re: my latest pizza
« Reply #47 on: January 15, 2011, 11:33:07 AM »
1/8tsp=.4g...atleast that what the back of the packet says...who really knows?  I do find yeast sometimes the hardest to measure especially if your scale doest breakdown into tenth or hundredths like mine, lame!

Pizza01

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Re: my latest pizza
« Reply #48 on: January 15, 2011, 12:46:34 PM »
thanks guys.
so i need to buy a scale that breakdown into tenth or hundredths
i plan to buy 20 $ scale

Pizza01

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Re: my latest pizza
« Reply #49 on: January 21, 2011, 11:23:47 PM »
as i have been posting here i made dough by cold fermenting which in general i dont do, i tend to stick on fresh dough, 80 minutes rise.
this dough was outside for 5 hours, then 12 hours in the fridge, 2 hours outside then reshaped in into balls and another 2 hours total 21 hours.
100% bread flour
76% water
0.75 fresh yeast
salt
sugar
olive oil
3 pies size of 9"
first one with red peper on top, second with tuna from a cann, third peper and tomatoes.
cheeze was a mixture of cheder, mozzarela and parmesan.
the sauce i made my self from just tomatoes, salt, peper, litel bit olibe oil and sugar cooked for 6 hours on low flame until i got the texture i wanted. and after 6 hours in the fridge. ( later i will post thread about the sauce making with photos)




 

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