Author Topic: my latest pizza (Read 25209 times)

TXCraig1 · « **Reply #140 on:** November 14, 2011, 02:25:06 PM »

Wow Michael, that pie is gorgeous. Did it taste as great as it looks?

msheetrit · « **Reply #141 on:** November 14, 2011, 03:26:56 PM »

yes craig it was great. thank you.
the sauce was sweet and very tasty, the combination of fresh mozz and sheeps parmezan is great.

chickenparm · « **Reply #142 on:** November 14, 2011, 03:40:38 PM »

WOW,nice work there! Looks very tasty!

I like the combo of the cheese you used as well.I tend to use Pecorino Romano made with sheeps milk.Its very good stuff.I may try that parmesan cheese combo you used,next time I make pizza.

msheetrit · « **Reply #143 on:** November 14, 2011, 03:45:11 PM »

yes its good stuff. as for the fresh mozz i do varasano method and puted in the fridge for tow hours on many paper towel to drain the fluid so it want ruin the pie.
thank you bill for the good wards man.

norma427 · « **Reply #144 on:** November 14, 2011, 05:08:53 PM »

Michael,

Fantastic looking pie!

Glad to see you on back on the forum.

Norma

dellavecchia · « **Reply #145 on:** November 14, 2011, 05:20:50 PM »

Michael - That is quite the knockout pizza. If only the takeout around me could look like that! Welcome back.

John

msheetrit · « **Reply #146 on:** November 15, 2011, 05:04:44 PM »

Thank you very much norma!

its always great fo me to post here, this is the home of my pizzamaking here i'v learned every thing i know.
And thank you very much john! Where do you live?
Here in israel the pizzas are really bad and after tasting my pizzas every pizza taste like crap for me.
Even pizzas that were good are now look like...

msheetrit · « **Reply #147 on:** November 23, 2011, 07:03:17 PM »

every pizza i make i have to post in this thread, its like a blog for me.
100%b.flour
60% water
2.5%salt
0.6% cake yeast
room temp fermentation 20cl deg 4 hours

dellavecchia · « **Reply #148 on:** November 23, 2011, 07:54:06 PM »

Masterful Michael. I love seeing skins that have those tell-tale bubbles in them when they have been stretched - you know the final product is going to be wonderful.

John

msheetrit · « **Reply #149 on:** November 24, 2011, 03:56:33 AM »

and i love seeing your replys john. the dough was great.

Martino1 · « **Reply #150 on:** November 24, 2011, 09:57:24 AM »

Great pie, delicious for the eye and surely for all the eaters !
How did you manage to upload the pics with iphone ? My ipad won't let me (button is grey and locked)...

msheetrit · « **Reply #151 on:** November 24, 2011, 01:25:03 PM »

thank you.
only from jb iphone the twick from cydia called safari upload unebler.
the ipad dont have it.
and theres web site called resizenow so can resize the photos before uploading.
good luck my friend.

msheetrit · « **Reply #152 on:** November 25, 2011, 11:34:49 AM »

Yesterday i woke up after a dream of kneading soft pizza dough....
So the first thing i did after brushing my teeth is to make pizza dough.
The recipe:
480 gram bread flour
60% mineral water
2.5% salt
0.3% cake yeast
No sugar and no oil (that part is new for me).
Puted 75% from the flour with the water in the food proccesor (with knife blade) and turned the dial on high speed for about 13-15 sec.
Then, autolyse for 30 minutes.
Added the salt and the rest of the flour and started the f.p for 10 more seconds.
The whole batch went into plastic conteiner in room temp 22cl deg for 6 hours.
After 6 hours devided into 2 balls each ball weigh 375g, And let them rest for another 2 hours.

So what happened?...

First pizza tow thing happened:
First thing: the pizza almost got stuck before it went into the oven ( i dont know why, i was very carfull and it never happened before)
All of the mushrooms and olives fell of from the pizza and got burned in the oven and fill the whole house with smoke! That wasent nice.
Second thing: the dough skin was very thin before baking the pizza, somthing like 4mm and when it was ready it was 1cm and i am not talking about the crust, i am talking about major oven spring.
So...
At the second pizza i got ready for it!
I pressed with my hands real hard on the dough, i never pressed that hard before.
and for that, that was a breaking point in my learning skills!
I have learned how to press the dough more so that way it would be more stronger and it could be streched without ripping. And that way it would stay thin.
So what do we have in the end?...
We have dough that femenetd just right, we have pizza skin that treated just right, we have major oven spring(because of 90 minutes stone preheated on the max temp)...
We have the perfect pizza! great pizza, thin skin with big soft, tasty, flofy crust.
I couldent stop eating it!
I will post photos in few minutes.

msheetrit · « **Reply #153 on:** November 25, 2011, 11:51:32 AM »

me and my year and a half babygirl oriane.

norma427 · « **Reply #154 on:** November 25, 2011, 12:05:24 PM »

Michael,

Great to hear you made the perfect pizza. Congrats on a job well done!

Your daughters picture with you tells all. What a great picture.

Norma

msheetrit · « **Reply #155 on:** November 25, 2011, 12:13:42 PM »

thank you norma.

it was great and even greater is that when i felt that i reached the pick a new phase has opened for me.

Jet_deck · « **Reply #156 on:** November 25, 2011, 12:39:32 PM »

Your pizza looks better than 99.9% of "professional" pizzas here in the States. You need to start selling them!

parallei · « **Reply #157 on:** November 25, 2011, 12:54:29 PM »

Great looking pie Michael, and the photo of you and your daughter is special. You need to keep that photo........

msheetrit · « **Reply #158 on:** November 25, 2011, 10:00:38 PM »

Thank you very much jet_deck, i am thinking about it but i think it to soon. From the pizza view and from the buissnes view, its hard to manage a sucssesfull buissnes in israel.
Thank you very much parallei i love this photo

i will do that.

sum1else · « **Reply #159 on:** November 25, 2011, 10:44:18 PM »

Great looking pizza, msheetrit.

I did have one GREAT NY style pizza in Israel. It was in Tzfat. I don't remember the name of the place, it was on the main street for tourists.
I remember what it looked like, because it was the first time I saw a religious guy with a long beard tossing pizzas. In New York you don't see that.